Unit of competency Outline

Date retreived
22/07/2026 3:59 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 sashimi

Prepare sashimi

Unit of competency
National Code
SITHASC030
State Code
OEB35
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
20
Description
This unit describes the performance outcomes, skills and knowledge required to prepare and present raw fish dishes for Japanese cuisine. It requires the ability to select and prepare ingredients, using relevant equipment.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 sashimi ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
  • 1.4. Check perishable supplies for spoilage or contamination and evaluate freshness and quality of fish prior to preparation.
2. Select, prepare and use equipment.
  • 2.1. Select type and size of knives and equipment suitable to requirements.
  • 2.2. Safely assemble and ensure cleanliness of equipment before use.
  • 2.3. Use knives and equipment safely and hygienically according to manufacturer instructions.
3. Prepare fish and accompaniments.
  • 3.1. Maintain and kill live seafood in a humane manner and according to regulations.
  • 3.2. Clean, gut and fillet fish and shellfish efficiently.
  • 3.3. Prepare accompaniments according to recipe requirements.
  • 3.4. Minimise waste to maximise profitability of food items prepared.
4. Present and store sashimi.
  • 4.1. Serve sashimi on service-ware of appropriate shape, size and colour taking steps to retain freshness and quality.
  • 4.2. Present sashimi with required garnishes, sauces, dips and accompaniments according to regional and recipe requirements.
  • 4.3. Visually evaluate dish andadjust presentation.
  • 4.4. Ensure food safety, quality and shelf life by storing food in appropriateenvironmental conditions.
  • 4.5. 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
AWS20 SITHASC011 Prepare sashimi Unit of competency