Cambodian Skills Delivery Model

SEAL National Course Catalogue · MLVT / National Training Board

Sector Frameworks

1,164

Qualifications

15,161

Competency Units

10,938

Elements

41,782

Learning Outcomes

2,822

Assessment Packages

Prepare Japanese cooked dishes

KHU-TOU-0036

Australian Equivalent

SITHASC029

Elements

Learning Outcomes

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. The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice. No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Elements & Learning Outcomes

E1Select ingredients.

0036.E1.O1Confirm food production requirements from standard recipes.

0036.E1.O2Calculate ingredient amounts according to requirements.

0036.E1.O3Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

0036.E1.O4Check perishable supplies for spoilage or contamination prior to preparation.

E2Select, prepare and use equipment.

0036.E2.O1Select type and size of equipment suitable to requirements.

0036.E2.O2Safely assemble and ensure cleanliness of equipment before use.

0036.E2.O3Use equipment safely and hygienically according to manufacturer instructions.

E3Portion and prepare ingredients.

0036.E3.O1Sort and assemble ingredients according to food production sequencing.

0036.E3.O2Measure, weigh and portion ingredients according to recipe requirements.

0036.E3.O3Prepare, cut and portion ingredients according to recipe and cooking style.

0036.E3.O4Minimise waste to maximise profitability of food items prepared.

E4Cook Japanese dishes.

0036.E4.O1Select and use relevant cookery processes.

0036.E4.O2Prepare stocks according to recipe specifications.

0036.E4.O3Prepare condiments and accompaniments according to recipe guidelines.

0036.E4.O4Prepare and use marinades following required steps to ensure flavour balance and fragrance quality.

0036.E4.O5Follow standard recipes and make food quality adjustments within scope of responsibility.

E5Present and store Japanese cooked dishes.

0036.E5.O1Present dishes on appropriate service-ware.

0036.E5.O2Add sauces and garnishes according to standard recipes.

0036.E5.O3Visually evaluate dish and adjust presentation.

0036.E5.O4Store dishes in appropriate environmental conditions.

0036.E5.O5Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives.