Unit of competency Outline

Date retreived
22/07/2026 4:51 PM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Prepare sushi

Prepare sushi

Unit of competency
National Code
SITHASC012
State Code
AWS19
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
03/03/2016
View on TGA
State Implementation and Classification
Approved Date
12/07/2016
Field of Education
110109 - Cookery
Original Release Date
12/07/2016
Nominal Hours
25
Description
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.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Select ingredients.
  • 1.1.Confirm food production requirements from food preparation list and standard recipes.
  • 1.2.Calculate ingredient amounts according to requirements.
  • 1.3.Identify and select sushi ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
  • 1.4.Check perishable supplies for spoilage or contamination prior to preparation.
2. Select, prepare and use equipment.
  • 2.1.Select type and size of equipment suitable to requirements.
  • 2.2.Safely assemble and ensure cleanliness of equipment before use.
  • 2.3.Use equipment safely and hygienically according to manufacturer instructions.
3. Portion and prepare ingredients.
  • 3.1.Sort and assemble ingredients according to food production sequencing.
  • 3.2.Measure, weigh and portion ingredients according to recipe requirements.
  • 3.3.Prepare stock according to recipe and cook rice.
  • 3.4.Minimise waste to maximise profitability of food items prepared.
4. Prepare sushi.
  • 4.1.Create sushi items using sushi mat.
  • 4.2.Prepare accompaniments and garnishes, according to required style and recipe.
  • 4.3.Follow standard recipes and make adjustments within scope of responsibility.
5. Present and store sushi.
  • 5.1.Serve sushi on service-ware of appropriate shape, size and colour.
  • 5.2.Present sushi with required garnishes, sauces, dips and accompaniments.
  • 5.3.Visually evaluate dish and adjust presentation.
  • 5.4.Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions.
  • 5.5.Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives.
No information
No information
Replaces
State Code National Code Title Type
WF602 SITHASC305 Produce sushi Unit of competency
Replaced By
State Code National Code Title Type
OEB25 SITHASC031 Prepare sushi Unit of competency