Application
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.
Prerequisites
This unit must be assessed after the following prerequisite unit: | |
SITXFSA101 | Use hygienic practices for food safety |
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 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 and measure ingredients and create portions according to recipe. 3.3 Minimise waste and store reusable by-products. |
4. Cook Japanese dishes. | 4.1 Select and use relevant cookery methods. 4.2 Prepare stocks according to recipe specifications. 4.3 Prepare condiments and accompaniments according to recipe guidelines. 4.4 Prepare and use marinades following required steps to ensure flavour balance and fragrance quality. 4.5 Follow standard recipes and make food quality adjustments within scope of responsibility. |
5. Present Japanese cooked dishes. | 5.1 Present dishes on appropriate serviceware. 5.2 Add sauces and garnishes according to standard recipes. 5.3 Visually evaluate dish and adjust presentation. 5.4 Store dishes in appropriate environmental conditions. |
Required Skills
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 meat and finished dishes and make adjustments to ensure a quality product adjust taste, texture and appearance of food products according to identified deficiencies 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 different Japanese cooked dishes: condiments meat seafood vegetables cultural and regional considerations and variations characteristics of Japanese cooked dishes: appearance and presentation freshness and other quality indicators historical and cultural derivations nutritional value service style taste texture contents of stock date codes and rotation labels cookery methods for Japanese cooked dishes: deep frying grilling simmering steaming equipment used to produce Japanese cooked dishes: knife care and maintenance essential features and functions safe operational practices storage of Japanese cooked dishes: correct environmental conditions to ensure food safety appropriate methods to optimise shelf life. |
Evidence Required
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: follow standard recipes to prepare multiple Japanese cooked dishes using a range of cookery methods including: deep frying grilling one-pot cookery simmering steaming produce food for multiple customers within commercial time constraints integrate knowledge of: quality indicators for Japanese dishes cookery methods features, functions and safe use of food preparation equipment food safety practices for handling and storing Japanese cooked dishes. |
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 for and producing Japanese cooked dishes evaluation of the taste and visual appeal of Japanese cooked dishes prepared by the individual projects that allow assessment of the individual’s ability to produce a variety of Japanese cooked dishes 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 dishes, equipment, cookery methods and appropriate environmental storage conditions review of portfolios of evidence and third |
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 dietary requirements portion control quantities special customer requests. |
Ingredients may include: | condiments: dried fresh preserved meat: beef chicken pork seafood: fish prawns squid seaweed stocks: dashi katsuo tofu vegetables: beans leafy root. |
Equipment may include: | barrels baskets cast iron items cooking ranges: electric gas chopsticks drainers knives scoops steamers. |
Condiments and accompaniments may include: | daikon dipping sauces: lemon sesame soy mirin miso pickles rice sake udon noodles vegetables. |
Food quality adjustments may relate to: | taste: bitter salty sour sweet umami temperature texture: clean creamy crispy crunchy fibrous moist mousse rich slippery smooth velvety. |
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. |
Sectors
Hospitality
Employability Skills
This unit contains employability skills.
Licensing Information
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.