Unit of competency Outline
Date retreived
22/07/2026 9:43 PM AWST
22/07/2026 9:43 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 simmered, grilled, deepfried and steamed dishes
Prepare and produce Japanese simmered, grilled, deepfried and steamed dishes
Unit of competency
National Code
SITHASC016A
SITHASC016A
State Code
S6329
S6329
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
50
Description
This unit describes the performance outcomes, skills and knowledge required to simmer (nimono), grill (yakimono), deep-fry (agemono) and steam (mushimono) a range of Japanese dishes.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Prepare nimono, yakimono, agemono and mushimono food items.
- 1.1 Select and prepare a range of commodities, according to recipe requirements.
- 1.2 Prepare stocks, using correct ingredients and according to recipe specifications.
- 1.3 Prepare condiments such as mirin, sake or miso according to recipe guidelines.
- 1.4 Comply with food hygiene requirements and OHS regulations, in relation to all tasks.
- 1.5 Follow standard recipes for nimono, yakimono, agemono and mushimono food items accurately.
- 1.6 Select combinations according to traditional requirements and enterprise practice.
2 Produce menu items.
- 2.1 Prepare nimono, agemono and mushimono dishes according to menu requirements.
- 2.2 Prepare yakimono according to menu requirements and customer orders, maintaining traditional style and quality.
- 2.3 Prepare and use marinades for yakimono items, following required steps to ensure the right flavour balance and fragrance quality.
- 2.4 Use quality ingredients in sauces to achieve the results required by recipe specifications.
3 Present food items.
- 3.1 Check and select Japanese tableware sizes, shapes and colour according to food items and enterprise requirements.
- 3.2 Serve food and supporting menu items in correct portions and according to customer requirements.
- 3.3 Use garnishes and condiments consistent with acceptable traditional style of the region and recipe specifications.
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.
Commodities may include:
meat (chicken, pork and beef)
seafood (fish, prawns and squid)
vegetables (fresh, leafy, beans and root)
condiments (fresh, dried and preserved)
seaweed (kombu).
Supporting menu items may include:
garnishes, fresh kinome or kuzu
sauces, such as 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.
Commodities may include:
meat (chicken, pork and beef)
seafood (fish, prawns and squid)
vegetables (fresh, leafy, beans and root)
condiments (fresh, dried and preserved)
seaweed (kombu).
Supporting menu items may include:
garnishes, fresh kinome or kuzu
sauces, such as 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 Japanese simmered, grilled, deep-fried and steamed dishes including sauces, dips and accompaniments within realistic time constraints using a range of cookery methods appropriate to the Asian cuisine
knowledge of Japanese simmered, grilled, deep-fried and steamed dishes, including cultural considerations, commodities, culinary terminology and equipment
safe occupational health and food hygiene practices related to preparing, cooking and presenting Japanese simmered, grilled, deep-fried and steamed dishes.
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 a practical demonstration by the candidate of Japanese simmered, grilled, deep-fried and steamed dishes being prepared and presented, including sauces, dips and accompaniments
sampling of dishes prepared by the candidate
written or oral questions to test knowledge of Japanese simmered, grilled, deep-fried and steamed dishes, 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 Japanese simmered, grilled, deep-fried and steamed dishes including sauces, dips and accompaniments within realistic time constraints using a range of cookery methods appropriate to the Asian cuisine
knowledge of Japanese simmered, grilled, deep-fried and steamed dishes, including cultural considerations, commodities, culinary terminology and equipment
safe occupational health and food hygiene practices related to preparing, cooking and presenting Japanese simmered, grilled, deep-fried and steamed dishes.
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 a practical demonstration by the candidate of Japanese simmered, grilled, deep-fried and steamed dishes being prepared and presented, including sauces, dips and accompaniments
sampling of dishes prepared by the candidate
written or oral questions to test knowledge of Japanese simmered, grilled, deep-fried and steamed dishes, 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 |
|---|---|---|---|
| E2033 | THHJA05B | Prepare and produce Japanese simmered, grilled, deep-fried and steamed dishes | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WF600 | SITHASC303 | Produce Japanese cooked dishes | Unit of competency |
