Elements and Performance Criteria

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.


Equipment may include:
sushi mat
wooden sushi bowl
wooden mixing spoon
special knives and slicers
platters for presentation
bowls for sauces and accompaniments
eating utensils such as chopsticks
bowls and plates for serving
rice cooker.

A wide variety of rice and zushi must be produced. Sushi types include:
oshi zushi
maki zushi
chirashi zushi
nagiri zushi.


Ingredients for zushi may include prepared:
fresh fish and other seafood, including sashimi
vegetables, including carrot, radish and spring onion
omelette (tamago yaki)
fungi
preserved ginger (gari)
wasabi.


Preparation of nori may include:
washing
soaking.


Toppings, accompaniments and garnishes may include:
salad items such as herbs and pungent mustard sprouts
sauces for dipping (nikiri joyu and nitsume joyu)
pickled vegetables
aromatics.

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 zushi, sauces, dips and accompaniments within realistic time constraints using a range of cookery methods appropriate to the Asian cuisine
knowledge of zushi and sashimi styles, including cultural considerations, commodities, culinary terminology and equipment
safe occupational health and food hygiene practices for preparing, cooking, presenting and storing Japanese rice.


Context of and specific resources for assessment
Assessment must ensure:
preparation of a range of zushi, including sauces, dips and accompaniments 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 of preparing and presenting zushi, sauces, dips and accompaniments
sampling of dishes prepared by the candidate
written or oral questions to test knowledge of zushi, 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.