Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHASC304 Mapping and Delivery Guide
Produce sashimi
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHASC304 - Produce sashimi |
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Description | This unit describes the performance outcomes, skills and knowledge required to prepare and present raw fish dishes for Japanese cuisine. It requires the ability to select and prepare ingredients, using relevant equipment. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit applies to hospitality and catering organisations that offer Japanese cuisine, and to cooks who usually work under the guidance of more senior chefs. | ||
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 unit:SITXFSA101Use hygienic practices for food safety | ||
Competency Field |
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: Select ingredients. |
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Element: Select, prepare and use equipment. |
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Element: Prepare fish and accompaniments. |
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Element: Present sashimi. |
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