This unit describes the performance outcomes, skills and knowledge required to produce sushi. 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

Location:
Industry
Online
Other
Study level:
Vocational and further education (TAFE)
Unit code:
SITHASC012

Prerequisites

SITXFSA001 - Use hygienic practices for food safety

Assessment

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 sushi: chirashi; maki; nagiri; oshi; - prepare each of the following sushi accompaniments: aromatics; pickled vegetables; salad items; herbs; pungent mustard sprouts; - sauces for dipping: nikiri joyu; nitsume joyu; - demonstrate use of the following methods when preparing sushi: blending and balancing flavours and aromatics; cutting; rolling the sushi mat, and; - prepare above sushi 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 sushi: herbs and spices; condiments; thickening and flavouring agents; season delicacies; - required changes to sushi to reflect cultural and regional considerations and variations; - contents of stock date codes and rotation labels; - characteristics of sushi ingredients and finished dishes; - appropriate environmental conditions for storing sushi to: ensure food safety; optimise shelf life, and; - safe operational practices using essential functions and features of the equipment used to produce and present sushi.

Where to next?

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