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.

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: - prepare each of the following types of sashimi: kobujime; sashimi (moriawase); tataki; usu zukuri; - prepare each of the following sashimi accompaniments: daikon; ginger root and sauces; wasabi; momiji oroshi; tosa joyu; - demonstrate use of the following methods when preparing sashimi: cutting; portioning; uniformity, and; - prepare the above sashimi for at least six different customers.Students will also be expected to demonstrate the following knowledge: - culinary terms and trade names for sashimi ingredients; - required changes to sashimi to reflect cultural and regional considerations and variations; - contents of stock date codes and rotation labels; - characteristics of sashimi: - accompaniments and garnishes; - items required for: momiji oroshi; sarashi-negi; - preparation methods for sashimi; - appropriate environmental conditions for storing sashimi to: ensure food safety; optimise shelf life, and; - safe operational practices using essential functions and features of equipment used to produce and present sashimi.

Where to next?

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