Assessment Requirements for SITHASC012 Prepare sushi

Release: 1

Assessment Requirements for SITHASC012 Prepare sushi

Modification History

Not applicable.

Performance Evidence

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

prepare each of the following types of sushi:

chirashi

maki

nagiri

oshi

prepare each of the following sushi accompaniments:

aromatics

pickled vegetables

salad items:

herbs

pungent mustard sprouts

sauces for dipping:

nikiri joyu

nitsume joyu

demonstrate use of the following methods when preparing sushi:

blending and balancing flavours and aromatics

cutting

rolling the sushi mat

prepare above sushi for at least six different customers:

within commercial time constraints

reflecting required quantities to be produced

following procedures for portion control and food safety practices when handling and storing sushi

responding to special customer requests and dietary requirements.

Knowledge Evidence

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

culinary terms and trade names for ingredients commonly used in the production of sushi:

herbs and spices

condiments

thickening and flavouring agents

season delicacies

required changes to sushi to reflect cultural and regional considerations and variations

contents of stock date codes and rotation labels

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

preparation methods for sushi listed in the performance evidence

appropriate environmental conditions for storing sushi to:

ensure food safety

optimise shelf life

safe operational practices using essential functions and features of the equipment used to produce and present sushi.

Assessment Conditions

Skills must be demonstrated in an operational commercial kitchen. This can be:

an industry workplace

a simulated industry environment, such as a training kitchen servicing customers.

Assessment must ensure access to:

fixtures and large equipment:

commercial:

blenders and food mills

food processors

planetary mixers

commercial grade work benches (1.5m/person)

commercial refrigeration facilities:

freezer

fridge

designated storage area for dry goods and perishables

double sink

gas electric or induction stove tops (two burners per person)

grillers, burners, ovens or salamanders as appropriate for the type of cuisine

small equipment:

cutting boards

food handler gloves

graters and peelers

electric rice cookers and steamers

knives:

carving knives

filleting knives

utility knives

measures:

metric calibrated measuring jugs

measuring spoons

portion controlled scoops

salad spinner

scales

sets of stainless steel bowls

service-ware:

platters, dishes and bowls

cutlery and serving utensils

chopsticks

strainers

sushi mat

tongs and serving utensils

wooden items:

mixing spoon

sushi bowl

diverse and comprehensive range of perishable food supplies for Asian cookery

cleaning materials and equipment:

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

dustpans and brooms

garbage bins and bags

hand towel dispenser and hand towels

mops and buckets

separate hand basin and antiseptic liquid soap dispenser for hand washing

sponges, brushes and scourers

tea towels

organisational specifications:

equipment manufacturer instructions

current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock

mise en place lists, menus, standard recipes and recipes for special dietary requirements

ordering and docketing paperwork

food safety plan

guidelines relating to food disposal, storage and presentation requirements

safety data sheets (SDS) for cleaning agents and chemicals

industry-realistic ratios of kitchen staff to customers; these can be:

staff and customers in an industry workplace during the assessment process; or

individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694