Unit of competency Outline

Date retreived
22/07/2026 6:08 AM AWST

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Prepare Japanese cooked dishes

Prepare Japanese cooked dishes

Unit of competency
National Code
SITHASC010
State Code
AWS21
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
03/03/2016
View on TGA
State Implementation and Classification
Approved Date
12/07/2016
Field of Education
110109 - Cookery
Original Release Date
12/07/2016
Nominal Hours
50
Description
This unit describes the performance outcomes, skills and knowledge required to produce a range of Japanese dishes. 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.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 food preparation list and standard recipes.
  • 1.2.Calculate ingredient amounts according to requirements.
  • 1.3.Identify and select ingredients 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 ingredients according to recipe requirements.
  • 3.3.Prepare, cut and portion ingredients according to recipe and cooking style.
  • 3.4.Minimise waste to maximise profitability of food items prepared.
4. Cook Japanese dishes.
  • 4.1.Select and use relevant cookery methods.
  • 4.2.Prepare stocks according to recipe specifications.
  • 4.3.Prepare condiments and accompaniments according to recipe guidelines.
  • 4.4.Prepare and use marinades following required steps to ensure flavour balance and fragrance quality.
  • 4.5.Follow standard recipes and make food quality adjustments within scope of responsibility.
5. Present and store Japanese cooked dishes.
  • 5.1.Present dishes on appropriate service-ware.
  • 5.2.Add sauces and garnishes according to standard recipes.
  • 5.3.Visually evaluate dish and adjust presentation.
  • 5.4.Store dishes in appropriate environmental 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
WF600 SITHASC303 Produce Japanese cooked dishes Unit of competency
Replaced By
State Code National Code Title Type
OEA85 SITHASC029 Prepare Japanese cooked dishes Unit of competency