Prepare and produce Japanese raw fish (sashimi)

Formats and tools

Unit Description
Reconstruct the unit from the xml and display it as an HTML page.
Assessment Tool
an assessor resource that builds a framework for writing an assessment tool
Assessment Template
generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
Assessment Matrix
a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
Wiki Markup
mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
Evidence Guide
create an evidence guide for workplace assessment and RPL applicants
Competency Mapping Template
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
Observation Checklist
create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)

Self Assessment Survey
A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
Moodle Outcomes
Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
Registered Training Organisations
Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver SITHASC015A, 'Prepare and produce Japanese raw fish (sashimi)'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Reference books for 'Prepare and produce Japanese raw fish (sashimi)' on This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to for every purchase, so go nuts :)

Elements and Performance Criteria




Prepare fish.


Identify and select quality fish and shellfish for sashimi, according to customer needs and regional recipe specifications.


Evaluate fish to ensure freshness and quality according to established criteria.


Practise preparation procedures and maintain strict hygiene standards when handling and preparing raw fish, according to health and safety requirements.


Maintain and kill live seafood where used, in a humane manner and according to government regulations.


Clean, gut and fillet fish and shellfish efficiently and according to industry standards.


Use, care for and maintain knives used for preparing fish according to industry standards.


Prepare condiments, garnishes and sauces.


Prepare a selection of fresh condiments according to recipe specifications.


Prepare vegetables and arrange them attractively according to traditional and regional styles and specifications.


Prepare ingredients according to recipe specifications using precision cutting techniques.


Prepare, organise and store flavourings and sauce mixtures at correct temperature and according to health and safety specifications.


Comply with hygiene requirements and OHS regulations, and apply to all tasks.


Follow standard recipes according to enterprise practice and requirements.


Prepare and present sashimi.


Prepare sashimi according to customer orders and apply correct steps to retain freshness and quality.


Check and select crockery sizes, shapes and colour to ensure appealing presentation.


Arrange and present condiments attractively on platters to achieve maximum customer appeal.


Ensure that garnishes conform to the acceptable traditional style of the region and specifications.


Store sashimi.


Store fish and shellfish under correct conditions and at correct temperature to ensure quality, hygiene, nutritional value and eating characteristics and appearance.


Check date stamp and codes, where applicable, to ensure quality control and safety of foods.


Comply with hygiene and food safety requirements and OHS regulations, and apply to all tasks.

Qualifications and Skillsets

SITHASC015A appears in the following qualifications:

  • SIT30907 - Certificate III in Hospitality (Asian Cookery)
  • SIT40507 - Certificate IV in Hospitality (Asian Cookery)
  • SIT60307 - Advanced Diploma of Hospitality
  • SIT40407 - Certificate IV in Hospitality (Commercial Cookery)
  • SIT50307 - Diploma of Hospitality
  • SIT30807 - Certificate III in Hospitality (Commercial Cookery)