Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SITHASC017A Mapping and Delivery Guide
Prepare and produce Japanese one pot cookery

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency SITHASC017A - Prepare and produce Japanese one pot cookery
Description This unit describes the performance outcomes, skills and knowledge required to prepare and produce Japanese one pot cookery (nabemono). The unit covers all menu items identified as one pot cookery and winter menu items.One pot cookery is typically made with meat, poultry, fish or tofu and vegetables, cooked in dashi. Cooked udon noodles or rice may also be added by guests, who self-serve from the pot.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Employability Skills The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.
Learning Outcomes and Application This unit applies to all enterprises where Japanese cuisine is prepared and served. It applies to cooks who would usually work as part of a team under supervision.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites This unit must be assessed after the following prerequisite units:SITHASC001A Use basic Asian methods of cookerySITHCCC001B Organise and prepare foodSITHCCC002A Present foodSITXOHS002A Follow workplace hygiene procedures.
Competency Field Asian Cookery
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities
Slides
PPT
Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Prepare ingredients for nabemono.
  • Select, prepare and arrange ingredients for cooking according to recipe specifications, cuisine requirements and enterprise standards.
       
Element: Produce nabemono.
  • Prepare a variety of nabemono including sukiyaki, shabu shabu, kaki dote-nabe, yosenabe and tara chiri nabe.
  • Produce a range of sauces consistent with acceptable traditional style of the region according to recipe requirements.
  • Select and prepare a variety of accompaniments according to cuisine requirements and enterprise practices.
  • Select, prepare and arrange vegetables to accompany nabemono, according to customer preferences and cuisine and enterprise requirements.
  • Use correct equipment and utensils according to regional style and enterprise specifications.
  • Use correct heating temperature and timing to ensure optimum eating characteristics and appearance of menu items.
       
Element: Present nabemono.
  • Select tableware shape, sizes and colour according to tradition, cuisine and enterprise requirements.
  • Present nabemono attractively with the required accompaniments and sauces.
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential:

ability to prepare one pot cuisine, including sauces and accompaniments within realistic time constraints using appropriate cookery methods

knowledge of one pot cuisine, including cultural considerations, commodities, culinary terminology and equipment, timing and sequencing

safe occupational health and food hygiene practices for preparing, cooking, presenting and storing one pot cuisine.

Context of and specific resources for assessment

Assessment must ensure:

demonstration of skills within a fully equipped, operational commercial kitchen suitable for Asian cooking, including industry-current equipment, as defined in the Assessment Guidelines

industry-realistic ratios of kitchen staff to customers

preparation of dishes for real customers within typical workplace time constraints.

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

direct observation of practical demonstration of preparing and presenting one pot cuisine, sauces and accompaniments

sampling of dishes prepared by the candidate

written or oral questions to test knowledge of one pot cuisine styles, cultural aspects, use and importance of typical commodities and flavourings, safety issues and food quality indicators

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate, such as menus and photographs.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.


Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)


Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

preparation of one pot cookery (nabemono), including following recipe requirements

precision cutting techniques and implements

evaluating quality of ingredients, dishes and food items, including blending and balancing flavours and aromatics, correct flavour structure, texture and consistency, correct acid balance, correct colour and plate presentation

identifying, selecting, storing and using typical commodities, herbs and spices, condiments, thickening and flavouring agents, and seasonal delicacies relevant in one pot cuisine and appropriate cookery methods

selecting, using and maintaining specialised equipment, tableware and serviceware for preparing, cooking, serving and presenting one pot menu items

use of garnishes for presentation, including consideration of colour and eye appeal

safe work practices, particularly in relation to bending and lifting, and using cutting implements, appliances, heated surfaces and other equipment that carries a risk of burns

maintaining a tidy workstation

planning and organising

working in teams

problem-solving skills to adjust flavourings as required where one pot cuisine, sauces and accompaniments are not balanced

literacy skills to read recipes and orders

numeracy skills to calculate quantities of commodities and ingredients required for particular recipes.

The following knowledge must be assessed as part of this unit:

one pot cuisine characteristics, and cultural and religious practices related to food preparation, presentation and consumption, typical menu items, order of service, typical accompaniments and garnishes

kitchen and service culture, including kitchen organisation

culinary terms related to one pot cuisine, including regional variations

effects of cooking techniques on nutrition, taste, texture and appearance

principles and practices of personal and professional hygiene related to working in a kitchen, including appropriate uniform and other personal protective equipment.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

Ingredients may include:

meat

poultry

seafood

tofu

vegetables

stocks, such as dashi, katsuo and konbu

miso

oysters.

Production may include:

selecting methods of cookery, including stewing

portion control and yields

observing cookery timing and sequence for specific ingredients.

Accompaniments may include:

udon noodles

rice

daikon

vegetables

Japanese pickles

dipping sauces, such as lemon soy and sesame.

Equipment may include:

earthenware pots

electric skillets

tableware

chopsticks and other utensils.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Select, prepare and arrange ingredients for cooking according to recipe specifications, cuisine requirements and enterprise standards. 
Prepare a variety of nabemono including sukiyaki, shabu shabu, kaki dote-nabe, yosenabe and tara chiri nabe. 
Produce a range of sauces consistent with acceptable traditional style of the region according to recipe requirements. 
Select and prepare a variety of accompaniments according to cuisine requirements and enterprise practices. 
Select, prepare and arrange vegetables to accompany nabemono, according to customer preferences and cuisine and enterprise requirements. 
Use correct equipment and utensils according to regional style and enterprise specifications. 
Use correct heating temperature and timing to ensure optimum eating characteristics and appearance of menu items. 
Select tableware shape, sizes and colour according to tradition, cuisine and enterprise requirements. 
Present nabemono attractively with the required accompaniments and sauces. 

Forms

Assessment Cover Sheet

SITHASC017A - Prepare and produce Japanese one pot cookery
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:


Assessment Record Sheet

SITHASC017A - Prepare and produce Japanese one pot cookery

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: