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 sashimi

KHU-TOU-0037

Australian Equivalent

SITHASC030

Elements

Learning Outcomes

This unit describes the performance outcomes, skills and knowledge required to prepare and present raw fish dishes for Japanese cuisine. It requires the ability to select and prepare ingredients, using relevant equipment. 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.

0037.E1.O1Confirm food production requirements from standard recipes.

0037.E1.O2Calculate ingredient amounts according to requirements.

0037.E1.O3Identify and select sashimi ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

0037.E1.O4Check perishable supplies for spoilage or contamination and evaluate freshness and quality of fish prior to preparation.

E2Select, prepare and use equipment.

0037.E2.O1Select type and size of knives and equipment suitable to requirements.

0037.E2.O2Safely assemble and ensure cleanliness of equipment before use.

0037.E2.O3Use knives and equipment safely and hygienically according to manufacturer instructions.

E3Prepare fish and accompaniments.

0037.E3.O1Maintain and kill live seafood in a humane manner and according to regulations.

0037.E3.O2Clean, gut and fillet fish and shellfish efficiently.

0037.E3.O3Prepare accompaniments according to recipe requirements.

0037.E3.O4Minimise waste to maximise profitability of food items prepared.

E4Present and store sashimi.

0037.E4.O1Serve sashimi on service-ware of appropriate shape, size and colour taking steps to retain freshness and quality.

0037.E4.O2Present sashimi with required garnishes, sauces, dips and accompaniments according to regional and recipe requirements.

0037.E4.O3Visually evaluate dish and adjust presentation.

0037.E4.O4Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions.

0037.E4.O5Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives.