Unit of competency Outline
Date retreived
22/07/2026 1:09 PM AWST
22/07/2026 1:09 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 one pot cookery
Prepare and produce Japanese one pot cookery
Unit of competency
National Code
SITHASC017A
SITHASC017A
State Code
S6330
S6330
TGA Status
Deleted
Deleted
DTWD Status
Deleted
Deleted
State Implementation and Classification
Approved Date
30/10/2008
Field of Education
110109 - Cookery
Original Release Date
30/10/2008
Nominal Hours
25
Description
This unit describes the performance outcomes, skills and knowledge required to prepare and produce Japanese one pot cookery (nabemono). The unit covers all menu items identified as one pot cookery and winter menu items.One pot cookery is typically made with meat, poultry, fish or tofu and vegetables, cooked in dashi. Cooked udon noodles or rice may also be added by guests, who self-serve from the pot.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Prepare ingredients for nabemono.
- 1.1 Select, prepare and arrange ingredients for cooking according to recipe specifications, cuisine requirements and enterprise standards.
2 Produce nabemono.
- 2.1 Prepare a variety of nabemono including sukiyaki, shabu shabu, kaki dote-nabe, yosenabe and tara chiri nabe.
- 2.2 Produce a range of sauces consistent with acceptable traditional style of the region according to recipe requirements.
- 2.3 Select and prepare a variety of accompaniments according to cuisine requirements and enterprise practices.
- 2.4 Select, prepare and arrange vegetables to accompany nabemono, according to customer preferences and cuisine and enterprise requirements.
- 2.5 Use correct equipment and utensils according to regional style and enterprise specifications.
- 2.6 Use correct heating temperature and timing to ensure optimum eating characteristics and appearance of menu items.
3 Present nabemono.
- 3.1 Select tableware shape, sizes and colour according to tradition, cuisine and enterprise requirements.
- 3.2 Present nabemono attractively with the required accompaniments and sauces.
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.
Ingredients may include:
meat
poultry
seafood
tofu
vegetables
stocks, such as dashi, katsuo and konbu
miso
oysters.
Production may include:
selecting methods of cookery, including stewing
portion control and yields
observing cookery timing and sequence for specific ingredients.
Accompaniments may include:
udon noodles
rice
daikon
vegetables
Japanese pickles
dipping sauces, such as lemon soy and sesame.
Equipment may include:
earthenware pots
electric skillets
tableware
chopsticks and other utensils.
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.
Ingredients may include:
meat
poultry
seafood
tofu
vegetables
stocks, such as dashi, katsuo and konbu
miso
oysters.
Production may include:
selecting methods of cookery, including stewing
portion control and yields
observing cookery timing and sequence for specific ingredients.
Accompaniments may include:
udon noodles
rice
daikon
vegetables
Japanese pickles
dipping sauces, such as lemon soy and sesame.
Equipment may include:
earthenware pots
electric skillets
tableware
chopsticks and other utensils.
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 one pot cuisine, including sauces and accompaniments within realistic time constraints using appropriate cookery methods
knowledge of one pot cuisine, including cultural considerations, commodities, culinary terminology and equipment, timing and sequencing
safe occupational health and food hygiene practices for preparing, cooking, presenting and storing one pot cuisine.
Context of and specific resources for assessment
Assessment must ensure:
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 one pot cuisine, sauces and accompaniments
sampling of dishes prepared by the candidate
written or oral questions to test knowledge of one pot 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 one pot cuisine, including sauces and accompaniments within realistic time constraints using appropriate cookery methods
knowledge of one pot cuisine, including cultural considerations, commodities, culinary terminology and equipment, timing and sequencing
safe occupational health and food hygiene practices for preparing, cooking, presenting and storing one pot cuisine.
Context of and specific resources for assessment
Assessment must ensure:
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 one pot cuisine, sauces and accompaniments
sampling of dishes prepared by the candidate
written or oral questions to test knowledge of one pot 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 |
|---|---|---|---|
| E2034 | THHJA07B | Prepare and produce Japanese one pot cookery | Unit of competency |
