This unit describes the performance outcomes, skills and knowledge required to prepare fruits, cakes and sweetmeats in Japanese cuisine. 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:
SITHASC013

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: - follow standard recipes to prepare at least one of each of the following types of Japanese dessert items: bean jelly; soft cakes; pastes; sweet bean soup; - demonstrate use of each of the following methods at least once when preparing above desserts: filling; shaping, and; - prepare above desserts 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 Japanese cakes and sweetmeats; - required changes to Japanese cakes and sweetmeats to reflect cultural and regional considerations and variations; - contents of stock date codes and rotation labels; - characteristics of ingredients and finished dishes; - preparation methods for Japanese cakes and sweetmeats listed in performance evidence; - appropriate environmental conditions for storing Japanese cakes and sweetmeats to: ensure food safety; optimise shelf life, and; - safe operational practices using essential functions and features of equipment used to produce Japanese cakes and sweetmeats.

Where to next?

VU takes care to ensure the accuracy of this unit information, but reserves the right to change or withdraw courses offered at any time. Please check that unit information is current with the Student Contact Centre.