Unit of competency Outline
Date retreived
22/07/2026 9:05 PM AWST
22/07/2026 9:05 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Prepare and produce Japanese fruit-based desserts, cakes and sweetmeats
Prepare and produce Japanese fruit-based desserts, cakes and sweetmeats
Unit of competency
National Code
SITHASC019A
SITHASC019A
State Code
S6332
S6332
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
30/10/2008
Field of Education
110109 - Cookery
Original Release Date
30/10/2008
Nominal Hours
20
Description
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.
Notes
Elements and Performance Criteria
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.
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.
- 2.3 Form cakes and sweetmeats into shapes and sizes according to cuisine standards and conventions.
- 2.4 Follow appropriate storage conditions and reheating procedures, as required by food hygiene regulations and enterprise practice.
- 2.5 Cook and reheat steamed products quickly and completely to meet customer expectations.
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.
- 3.3 Present cakes attractively according to cuisine requirements, tradition and enterprise standards.
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 in the performance criteria is detailed below.
Commodities may include:
fruit
flour
rice
agar
fat compounds
sugars and other sweetening agents, such as fruit juice
sweet beans.
A variety of typical Japanese cakes and sweetmeats and fruit-based dishes must be produced and includes:
soft cakes, such as manju and daijuku
pastes
bean jelly, such as yokan
sweet bean soup, such as zenzai and oshiruko.
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.
Commodities may include:
fruit
flour
rice
agar
fat compounds
sugars and other sweetening agents, such as fruit juice
sweet beans.
A variety of typical Japanese cakes and sweetmeats and fruit-based dishes must be produced and includes:
soft cakes, such as manju and daijuku
pastes
bean jelly, such as yokan
sweet bean soup, such as zenzai and oshiruko.
EVIDENCE GUIDE
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.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
ability to prepare Japanese desserts and accompaniments using a range of cookery and preparation methods
knowledge of Japanese dessert style, including cultural considerations, commodities, culinary terminology and equipment
preparation of a range of Japanese desserts and accompaniments using authentic and appropriate ingredients
ability to undertake duties according to organisational hygiene, health and safety practices
ability to prepare dessests within the timeframe required by a commercial kitchen.
Context of and specific resources for assessment
Assessment must ensure:
preparation of a variety of Japanese sweet items using authentic and appropriate ingredients
demonstration of skills within a fully equipped, operational commercial kitchen suitable for Asian cooking, including industry-current equipment, as defined in the Assessment Guidelines
industry-realistic ratios of kitchen staff to customers
preparation of dishes for real customers within typical workplace time constraints.
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:
direct observation of practical demonstration preparing and presenting sweets and desserts, including accompaniments
sampling of dishes prepared by the candidate
written or oral questions to test knowledge of Asian cuisine styles, cultural aspects, use and importance of typical commodities and flavourings, safety issues, and food quality indicators
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate, such as menus and photographs.
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.
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.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
ability to prepare Japanese desserts and accompaniments using a range of cookery and preparation methods
knowledge of Japanese dessert style, including cultural considerations, commodities, culinary terminology and equipment
preparation of a range of Japanese desserts and accompaniments using authentic and appropriate ingredients
ability to undertake duties according to organisational hygiene, health and safety practices
ability to prepare dessests within the timeframe required by a commercial kitchen.
Context of and specific resources for assessment
Assessment must ensure:
preparation of a variety of Japanese sweet items using authentic and appropriate ingredients
demonstration of skills within a fully equipped, operational commercial kitchen suitable for Asian cooking, including industry-current equipment, as defined in the Assessment Guidelines
industry-realistic ratios of kitchen staff to customers
preparation of dishes for real customers within typical workplace time constraints.
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:
direct observation of practical demonstration preparing and presenting sweets and desserts, including accompaniments
sampling of dishes prepared by the candidate
written or oral questions to test knowledge of Asian cuisine styles, cultural aspects, use and importance of typical commodities and flavourings, safety issues, and food quality indicators
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate, such as menus and photographs.
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.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| E2036 | THHJA10B | Prepare and produce Japanese fruit, cakes and sweetmeats | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WF603 | SITHASC306 | Produce Japanese desserts | Unit of competency |
