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.
This unit must be assessed after the following prerequisite unit: | |
SITXFSA101 | Use hygienic practices for food safety |
Elements describe the essential outcomes of a unit of competency. | Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
1. Select ingredients. | 1.1 Confirm food production requirements from food preparation list and standard recipes. 1.2 Calculate ingredient amounts according to requirements. 1.3 Identify and select sushi ingredients from stores according to recipe, quality, freshness and stock rotation requirements. |
2. Select, prepare and use equipment. | 2.1 Select equipment of correct type and size. 2.2 Safely assemble and ensure cleanliness of equipment before use. 2.3 Use equipment safely and hygienically according to manufacturer instructions. |
3. Portion and prepare ingredients. | 3.1 Sort and assemble ingredients according food production sequencing. 3.2 Weigh, measure and prepare sushi ingredients. 3.3 Prepare dashi stocks according to recipe. 3.4 Minimise waste and store reusable by-products. |
4. Prepare sushi. | 4.1 Create sushi items using the sushi mat. 4.2 Prepare accompaniments and garnishes, according to required style and recipe. 4.3 Follow standard recipes and make adjustments within scope of responsibility. |
5. Present sushi. | 5.1 Serve sushi on tableware of appropriate shape, size and colour. 5.2 Present sushi with required garnishes, sauces, dips and accompaniments. 5.3 Visually evaluate dish and adjust presentation. 5.4 Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions. |
Required skills |
initiative and enterprise skills to minimise wastage literacy skills to: read and interpret food preparation lists, standard recipes, date code and stock rotation labels and manufacturer instructions for equipment write notes on recipe requirements and calculations numeracy skills to: calculate the number of portions weigh and measure ingredients determine cooking times and temperatures planning and organising skills to efficiently sequence the stages of food preparation and production problem-solving skills to: evaluate quality of ingredients, dishes and food items adjust flavorings where sushi, sauces and accompaniments are not balanced as required self-management skills to manage own speed, timing and productivity technology skills to use food preparation and cooking equipment. |
Required knowledge |
culinary terms and trade names for ingredients commonly used in the production of sushi: herbs and spices condiments thickening and flavouring agents season delicacies cultural and regional considerations and variations for sushi characteristics of sushi ingredients and finished dishes: accompaniments and garnishes acid balance appearance and presentation freshness and other quality indicators nutritional value rice types service style taste texture contents of stock date codes and rotation labels preparation methods for sushi: blending and balancing flavours and aromatics cutting using the mat equipment used to produce and present sushi: essential features and functions safe operational practices storage of sushi: correct environmental conditions to ensure food safety appropriate methods to optimise shelf life. |
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package. | |
Overview of assessment | |
Critical aspects for assessment and evidence required to demonstrate competency in this unit | Evidence of the ability to: prepare sushi, sauces, dips and accompaniments, including: chirashi maki nagiri oshi produce food for multiple customers within commercial time constraints integrate knowledge of: quality indicators for sushi sushi ingredients cultural considerations features, functions and safe use of food preparation equipment food safety practices for handling and storing sushi. |
Context of and specific resources for assessment | Assessment must ensure use of: an operational commercial kitchen with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines; this can be a: real industry workplace simulated industry environment such as a training kitchen servicing customers industry-realistic ratios of kitchen staff to customers food preparation lists and standard recipes a variety of commercial ingredients. |
Method 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 the individual preparing sushi evaluation of the taste and visual appeal of sushi prepared by the individual projects that allow assessment of the individual’s ability to produce a variety of sushi for different occasions use of visual and taste recognition exercises so the individual can identify ingredient and product characteristics written or oral questioning to assess knowledge of culinary terms, quality indicators for sushi, equipment, cookery methods and appropriate environmental storage conditions review of portfolios of evidence and third |
Guidance information for assessment | The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example: SITXFSA201 Participate in safe food handling practices. |
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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included. | |
Food production requirements may include: | deadlines portion control quantities special customer requests special dietary needs. |
Ingredients may include: | fungi omelette (tamago yaki) preserved ginger (gari) rice seafood, including sashimi seaweed vegetables wasabi. |
Equipment may include: | knives and slicers rice cooker service equipment: crockery eating utensils sushi mat wooden items: mixing spoon sushi bowl. |
Accompaniments and garnishes may include: | aromatics pickled vegetables salad items: herbs pungent mustard sprouts sauces for dipping: nikiri joyu nitsume joyu. |
To adjust presentation may involve: | changing accompaniments and garnishes to maximise eye appeal: balance colour contrast changing plated food for practicality of: customer consumption service wiping drips or spills. |
Environmental conditions relates to appropriate: | atmosphere humidity light packaging temperature use of containers ventilation. |
Hospitality
This unit contains employability skills.
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.