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.

Unit details

Study level:
Vocational and further education (TAFE)
Unit code:


SITXFSA001 - Use hygienic practices for food safety


Assessment tasks will be designed to reinforce and extend knowledge and skill competence within set and controlled parameters in accordance with each unit's learning outcomes and performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines. Students will be expected to demonstrate the following required skills: - follow standard recipes to prepare at least two different Japanese cooked dishes from each of the following food groups: condiments or stocks; meat; seafood; seaweed; tofu; vegetables; - prepare the above dishes using each of the following cookery methods at least once: deep-frying; grilling; one-pot cookery; simmering; steaming, and; - prepare the above dishes for at least six different customers.Students will also be expected to demonstrate the following knowledge: - culinary terms and trade names for ingredients commonly used in the production of different Japanese cooked dishes; - required changes to dishes to reflect cultural and regional considerations and variations; - contents of stock date codes and rotation labels; - characteristics of Japanese cooked dishes; - cookery methods for Japanese cooked dishes as specified in the performance evidence; - appropriate environmental conditions for storing Japanese cooked dishes to: ensure food safety; optimise shelf life; - knife care and maintenance, and; - safe operational practices using essential functions and features of equipment used to produce Japanese cooked dishes.

Where to next?

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