Unit of competency details

SITHASC305 - Produce sushi (Release 1)


Usage recommendation:
Is superseded by and equivalent to SITHASC012 - Prepare sushi• Equivalent •Unit updated to meet the Standards for Training Packages. • Title changed to better reflect cookery tasks. 02/Mar/2016
Supersedes and is equivalent to SITHASC018A - Prepare and produce Japanese rice cookeryTitle simplified. Unit structure made consistent across all cooking units. Re-worked Elements, Performance Criteria, Required Skills and Knowledge to better articulate content. Any ‘must’ statements in Range moved to Required Knowledge and Critical aspects for assessment. 17/Jan/2013

ReleaseRelease date
1 1 (this release) 18/Jan/2013

Qualifications that include this unit

CodeSort Table listing Qualifications that include this unit by the Code columnTitleSort Table listing Qualifications that include this unit by the Title columnRelease
SIT50312 - Diploma of HospitalityDiploma of Hospitality1-3 
SIT40412 - Certificate IV in Commercial CookeryCertificate IV in Commercial Cookery1-2 
SIT60313 - Advanced Diploma of HospitalityAdvanced Diploma of Hospitality
SIT40413 - Certificate IV in Commercial CookeryCertificate IV in Commercial Cookery
SIT40513 - Certificate IV in Asian CookeryCertificate IV in Asian Cookery
SIT40512 - Certificate IV in Asian CookeryCertificate IV in Asian Cookery1-2 
SIT30813 - Certificate III in Commercial CookeryCertificate III in Commercial Cookery
SIT50313 - Diploma of HospitalityDiploma of Hospitality
SIT30913 - Certificate III in Asian CookeryCertificate III in Asian Cookery
SIT30812 - Certificate III in Commercial CookeryCertificate III in Commercial Cookery1-2 
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SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 110109 Cookery 

Classification history

SchemeCodeClassification valueStart dateEnd date
ASCED Module/Unit of Competency Field of Education Identifier 110109 Cookery 07/Aug/2013 
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Modification History

The version details of this endorsed unit of competency set are in the table below. The latest information is at the top.





Replaces and is equivalent to SITHASC018A Prepare and produce Japanese rice cookery.

Title simplified. Unit structure made consistent across all cooking units. Re-worked Elements, Performance Criteria, Required Skills and Knowledge to better articulate content. Any ‘must’ statements in Range moved to Required Knowledge and Critical aspects for assessment.

Unit Descriptor

This unit describes the performance outcomes, skills and knowledge required to produce sushi. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery methods.

Application of the Unit

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.

Licensing/Regulatory Information

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.


This unit must be assessed after the following prerequisite unit:


Use hygienic practices for food safety

Employability Skills Information

This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements and Performance Criteria

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 and Knowledge

This section describes the skills and knowledge required for this unit.

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.

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 third-party workplace reports of on-the-job 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.

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.

Unit Sector(s)


Competency Field

Asian Cookery