Modification History
Not applicable.
Unit Descriptor
Unit descriptor |
This unit describes the performance outcomes, skills and knowledge required to prepare and produce Japanese one pot cookery (nabemono). The unit covers all menu items identified as one pot cookery and winter menu items. One pot cookery is typically made with meat, poultry, fish or tofu and vegetables, cooked in dashi. Cooked udon noodles or rice may also be added by guests, who self-serve from the pot. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement. |
Application of the Unit
Application of the unit |
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. |
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Prerequisite units |
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. |
Employability Skills Information
Employability skills |
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. |
Elements and Performance Criteria Pre-Content
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the required performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge and/or the range statement. Assessment of performance is to be consistent with the evidence guide. |
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
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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. |
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2.3 |
Select and prepare a variety of accompaniments according to cuisine requirements and enterprise practices. |
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2.4 |
Select, prepare and arrange vegetables to accompany nabemono, according to customer preferences and cuisine and enterprise requirements. |
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2.5 |
Use correct equipment and utensils according to regional style and enterprise specifications. |
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2.6 |
Use correct heating temperature and timing to ensure optimum eating characteristics and appearance of menu items. |
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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. |
Required Skills and Knowledge
REQUIRED SKILLS AND KNOWLEDGE |
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:
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The following knowledge must be assessed as part of this unit:
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Evidence Guide
EVIDENCE GUIDE |
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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. |
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Critical aspects for assessment and evidence required to demonstrate competency |
Evidence of the following is essential:
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Context of and specific resources for assessment |
Assessment must ensure:
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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:
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. |
Range Statement
RANGE STATEMENT |
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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. |
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Ingredients may include: |
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Production may include: |
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Accompaniments may include: |
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Equipment may include: |
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Unit Sector(s)
Sector |
Hospitality |
Competency field
Competency field |
Asian Cookery |