Unit of competency Outline

Date retreived
23/07/2026 3:20 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.

Produce Japanese desserts

Produce Japanese desserts

Unit of competency
National Code
SITHASC032
State Code
OEA72
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
10/06/2022
View on TGA
State Implementation and Classification
Approved Date
18/10/2022
Field of Education
110109 - Cookery
Original Release Date
18/10/2022
Nominal Hours
25
Description
This unit describes the performance outcomes, skills and knowledge required to prepare desserts, including cakes and sweetmeats in Japanese cuisine. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery methods.The unit applies to hospitality and catering organisations that offer Japanese cuisine, and to cooks who usually work under the guidance of more senior chefs.The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Select ingredients.
  • 1.1. Confirm food production requirements from standard recipes.
  • 1.2. Calculate ingredient amounts according to requirements.
  • 1.3. Identify and select ingredients for Japanese deserts and sweetmeats from stores according to recipe, quality, freshness and stock rotation requirements.
  • 1.4. Check perishable supplies for spoilage or contamination prior to preparation.
2. Select, prepare and use equipment.
  • 2.1. Select type and size of equipment suitable to requirements.
  • 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 to food production sequencing.
  • 3.2. Measure, weigh and portion wet and dry ingredients according to recipe.
  • 3.3. Minimise waste to maximise profitability of food items prepared.
4. Prepare desserts and sweetmeats.
  • 4.1. Prepare desserts and sweetmeats in correct shapes and sizes and with correct fillings, according to recipe requirements.
  • 4.2. Select and use cookery processes for Japanese desserts and sweetmeats.
  • 4.3. Follow safe procedures for reheated items.
  • 4.4. Follow standard recipes and makefood quality adjustmentswithin scope of responsibility.
5. Present and store desserts and sweetmeats.
  • 5.1. Present Japanese desserts and sweetmeats on appropriate service-ware.
  • 5.2. Assess and add accompaniments, sauces and syrups as required.
  • 5.3. Visually evaluate dish andadjust presentation.
  • 5.4. Ensure food safety, quality and shelf life by storing food in appropriateenvironmental conditions.
  • 5.5. Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives.
No information
No information
Replaces
State Code National Code Title Type
AWS18 SITHASC013 Produce Japanese desserts Unit of competency