Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHASC018A Mapping and Delivery Guide
Prepare and produce Japanese rice cookery
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | SITHASC018A - Prepare and produce Japanese rice cookery |
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Description | This unit describes the performance outcomes, skills and knowledge required to prepare types of rice for Japanese cuisine. Japanese rice cookery includes the preparation of rice (gohanmono) and its use in sushi (zushi - plural).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. |
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Prerequisites/co-requisites | This unit must be assessed after the following prerequisite units:SITHASC001A Use basic Asian methods of cookery SITHCCC001B 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 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Prepare rice, zushi and accompaniments. |
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Element: Prepare and produce zushi. |
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Element: Present zushi. |
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