Unit of competency Outline
Date retreived
23/07/2026 4:34 PM AWST
23/07/2026 4:34 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 raw fish (sashimi)
Prepare and produce Japanese raw fish (sashimi)
Unit of competency
National Code
SITHASC015A
SITHASC015A
State Code
S6328
S6328
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
30/10/2008
Field of Education
110109 - Cookery
Original Release Date
30/10/2008
Nominal Hours
20
Description
This unit describes the performance outcomes, skills and knowledge required to prepare raw fish dishes (sashimi) for Japanese cuisine.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Prepare fish.
- 1.1 Identify and select quality fish and shellfish for sashimi, according to customer needs and regional recipe specifications.
- 1.2 Evaluate fish to ensure freshness and quality according to established criteria.
- 1.3 Practise preparation procedures and maintain strict hygiene standards when handling and preparing raw fish, according to health and safety requirements.
- 1.4 Maintain and kill live seafood where used, in a humane manner and according to government regulations.
- 1.5 Clean, gut and fillet fish and shellfish efficiently and according to industry standards.
- 1.6 Use, care for and maintain knives used for preparing fish according to industry standards.
2 Prepare condiments, garnishes and sauces.
- 2.1 Prepare a selection of fresh condiments according to recipe specifications.
- 2.2 Prepare vegetables and arrange them attractively according to traditional and regional styles and specifications.
- 2.3 Prepare ingredients according to recipe specifications using precision cutting techniques.
- 2.4 Prepare, organise and store flavourings and sauce mixtures at correct temperature and according to health and safety specifications.
- 2.5 Comply with hygiene requirements and OHS regulations, and apply to all tasks.
- 2.6 Follow standard recipes according to enterprise practice and requirements.
3 Prepare and present sashimi.
- 3.1 Prepare sashimi according to customer orders and apply correct steps to retain freshness and quality.
- 3.2 Check and select crockery sizes, shapes and colour to ensure appealing presentation.
- 3.3 Arrange and present condiments attractively on platters to achieve maximum customer appeal.
- 3.4 Ensure that garnishes conform to the acceptable traditional style of the region and specifications.
4 Store sashimi.
- 4.1 Store fish and shellfish under correct conditions and at correct temperature to ensure quality, hygiene, nutritional value and eating characteristics and appearance.
- 4.2 Check date stamp and codes, where applicable, to ensure quality control and safety of foods.
- 4.3 Comply with hygiene and food safety requirements and OHS regulations, and apply to all tasks.
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.
Types of sashimi to be prepared must include:
sashimi (moriawase)
usu zukuri
tataki
kobujime.
Established criteria for evaluating fish may include:
clear eyes
red gills
firm texture of flesh
moist but not slimy
pleasant sea odour
correct colour of scales.
Condiments appropriate to sashimi may include:
fresh condiments, such as daikon, wasabi, ginger root and sauces
prepared, such as momiji oroshi and tosa joyu.
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.
Types of sashimi to be prepared must include:
sashimi (moriawase)
usu zukuri
tataki
kobujime.
Established criteria for evaluating fish may include:
clear eyes
red gills
firm texture of flesh
moist but not slimy
pleasant sea odour
correct colour of scales.
Condiments appropriate to sashimi may include:
fresh condiments, such as daikon, wasabi, ginger root and sauces
prepared, such as momiji oroshi and tosa joyu.
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 sashimi, sauces, dips and accompaniments using a range of cookery and preparation methods
knowledge of sashimi cuisine style, including cultural considerations, commodities, culinary terminology and equipment
preparation of a range of sashimi items, including appropriate sauces, dips and accompaniments, using authentic and appropriate ingredients
ability to undertake duties according to organisational hygiene, health and safety practices
ability to prepare sashimi dishes within the timeframe required by a commercial kitchen.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a suitably 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 the candidate preparing and presenting sashimi, sauces, dips and accompaniments
sampling of items prepared
written or oral questions to test knowledge of sashimi styles, fish types and selection, 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 sashimi, sauces, dips and accompaniments using a range of cookery and preparation methods
knowledge of sashimi cuisine style, including cultural considerations, commodities, culinary terminology and equipment
preparation of a range of sashimi items, including appropriate sauces, dips and accompaniments, using authentic and appropriate ingredients
ability to undertake duties according to organisational hygiene, health and safety practices
ability to prepare sashimi dishes within the timeframe required by a commercial kitchen.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a suitably 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 the candidate preparing and presenting sashimi, sauces, dips and accompaniments
sampling of items prepared
written or oral questions to test knowledge of sashimi styles, fish types and selection, 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 |
|---|---|---|---|
| E2032 | THHJA04B | Prepare and produce Japanese raw fish (Sashimi ) | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WF601 | SITHASC304 | Produce sashimi | Unit of competency |
