Modification History
Not applicable.
Unit Descriptor
Unit descriptor |
This unit describes the performance outcomes, skills and knowledge required to prepare fruits, cakes and sweetmeats in Japanese cuisine. 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 |
Identify commodities required for preparing Japanese sweet courses. |
1.1 |
Identify the role of the sweet course in Japanese cuisine. |
1.2 |
Identify key commodities used in Japanese cakes and sweetmeats , in Japanese and English. |
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2 |
Prepare fruits, cakes and sweetmeats. |
2.1 |
Select, measure, weigh and prepare commodities according to recipe specifications. |
2.2 |
Follow standard recipes and procedures according to enterprise requirements. |
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2.3 |
Form cakes and sweetmeats into shapes and sizes according to cuisine standards and conventions. |
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2.4 |
Follow appropriate storage conditions and reheating procedures, as required by food hygiene regulations and enterprise practice. |
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2.5 |
Cook and reheat steamed products quickly and completely to meet customer expectations. |
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3 |
Present fruits, cakes and sweetmeats. |
3.1 |
Select tableware according to the colour, shape and size required by the occasion, food item and enterprise practice. |
3.2 |
Follow food hygiene requirements and OHS regulations in completing all tasks. |
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3.3 |
Present cakes attractively according to cuisine requirements, tradition and enterprise standards. |
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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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Commodities may include: |
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A variety of typical Japanese cakes and sweetmeats and fruit-based dishes must be produced and includes: |
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Unit Sector(s)
Sector |
Hospitality |
Competency field
Competency field |
Asian Cookery |