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.

This unit must be assessed after the following prerequisite units:

SITHASC001A Use basic Asian methods of cookery

SITHCCC001B Organise and prepare food

SITHCCC002A Present food

SITXOHS002A Follow workplace hygiene procedures.

ELEMENT

PERFORMANCE CRITERIA

1

Prepare ingredients for nabemono.

1.1

Select, prepare and arrange ingredients for cooking according to recipe specifications, cuisine requirements and enterprise standards.

2

Produce nabemono.

2.1

Prepare a variety of nabemono including sukiyaki, shabu shabu, kaki dote-nabe, yosenabe and tara chiri nabe.

2.2

Produce a range of sauces consistent with acceptable traditional style of the region according to recipe requirements.

2.3

Select and prepare a variety of accompaniments according to cuisine requirements and enterprise practices.

2.4

Select, prepare and arrange vegetables to accompany nabemono, according to customer preferences and cuisine and enterprise requirements.

2.5

Use correct equipment and utensils according to regional style and enterprise specifications.

2.6

Use correct heating temperature and timing to ensure optimum eating characteristics and appearance of menu items.

3

Present nabemono.

3.1

Select tableware shape, sizes and colour according to tradition, cuisine and enterprise requirements.

3.2

Present nabemono attractively with the required accompaniments and sauces.

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 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.

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.

Sector

Hospitality

Asian Cookery

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.