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Evidence Guide: SITHASC305 - Produce sushi

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

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SITHASC305 - Produce sushi

What evidence can you provide to prove your understanding of each of the following citeria?

Select ingredients.

  1. Confirm food production requirements from food preparation list and standard recipes.
  2. Calculate ingredient amounts according to requirements.
  3. Identify and select sushi ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
Confirm food production requirements from food preparation list and standard recipes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate ingredient amounts according to requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and select sushi ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select, prepare and use equipment.

  1. Select equipment of correct type and size.
  2. Safely assemble and ensure cleanliness of equipment before use.
  3. Use equipment safely and hygienically according to manufacturer instructions.
Select equipment of correct type and size.

Completed
Date:

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Safely assemble and ensure cleanliness of equipment before use.

Completed
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Use equipment safely and hygienically according to manufacturer instructions.

Completed
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Portion and prepare ingredients.

  1. Sort and assemble ingredients according food production sequencing.
  2. Weigh, measure and prepare sushi ingredients.
  3. Prepare dashi stocks according to recipe.
  4. Minimise waste and store reusable by-products.
Sort and assemble ingredients according food production sequencing.

Completed
Date:

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Weigh, measure and prepare sushi ingredients.

Completed
Date:

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Prepare dashi stocks according to recipe.

Completed
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Minimise waste and store reusable by-products.

Completed
Date:

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Prepare sushi.

  1. Create sushi items using the sushi mat.
  2. Prepare accompaniments and garnishes, according to required style and recipe.
  3. Follow standard recipes and make adjustments within scope of responsibility.
Create sushi items using the sushi mat.

Completed
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Prepare accompaniments and garnishes, according to required style and recipe.

Completed
Date:

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Follow standard recipes and make adjustments within scope of responsibility.

Completed
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Present sushi.

  1. Serve sushi on tableware of appropriate shape, size and colour.
  2. Present sushi with required garnishes, sauces, dips and accompaniments.
  3. Visually evaluate dish and adjust presentation.
  4. Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions.
Serve sushi on tableware of appropriate shape, size and colour.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present sushi with required garnishes, sauces, dips and accompaniments.

Completed
Date:

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Visually evaluate dish and adjust presentation.

Completed
Date:

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Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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 thirdparty workplace reports of onthejob performance by the individual.

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.

Required Skills and Knowledge

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.

Range Statement

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.