Unit of competency Outline

Date retreived
22/07/2026 10:56 PM AWST

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Produce Japanese desserts

Produce Japanese desserts

Unit of competency
National Code
SITHASC306
State Code
WF603
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
18/01/2013
View on TGA
State Implementation and Classification
Approved Date
31/05/2013
Field of Education
110109 - Cookery
Original Release Date
31/05/2013
Nominal Hours
20
Description
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.
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 ingredients for Japanese cakes and sweetmeats from stores according to recipe, quality, freshness and stock rotation requirements.
2. Select, prepare and use equipment.
  • 2.1 Select equipment of correct type and size.
  • 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 food production sequencing.
  • 3.2 Measure, weigh and portion wet and dry ingredients according to recipe.
  • 3.3 Minimise waste and store reusable by-products.
4. Prepare sweetmeats.
  • 4.1 Prepare desserts and sweets in correct shapes and sizes and with correct fillings, according to recipe.
  • 4.2 Select and using cookery methods for Japanese cakes and sweetmeats.
  • 4.3 Follow safe procedures for reheated items.
  • 4.4 Follow standard recipes and make food quality adjustments within scope of responsibility.
5. Present and store sweetmeats.
  • 5.1 Present sweetmeats on appropriate serviceware.
  • 5.2 Assess and add accompaniments, sauces and syrups as required.
  • 5.3 Visually evaluate dish and adjust presentation.
  • 5.4 Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions.
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Food production requirements may include:
deadlines
dietary requirements
portion control
quantities
special customer requests.
Ingredients may include:
agar
fat compounds
flour
fruit
rice
sweet beans
sweetening agents:
fruit juice
sugar.
Food quality adjustmentsmay relate to:
taste:
bitter
salty
sour
sweet
umami
temperature
texture:
clean
creamy
crispy
crunchy
fibrous
moist
mousse
rich
slippery
smooth
velvety.
To adjust presentation may involve:
changing accompaniments and garnishes to maximise eye appeal:
balance
colour
contrast
changing plated food for practicality of:
customer consumption
service
wiping drips or spills.
Environmental conditions relates to appropriate:
atmosphere
humidity
light
packaging
temperature
use of containers
ventilation.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the ability to:
ability to prepare a range of Japanese dessert items, including:
bean jelly
soft cakes
pastes
sweet bean soup
produce food for multiple customers within commercial time constraints
integrate knowledge of:
quality indicators for Japanese desserts
sweetmeat ingredients
cultural considerations
features, functions and safe use of food preparation equipment
food safety practices for handling and storing Japanese desserts.
Context of and specific resources for assessment
Assessment must ensure use of:
an operational commercial kitchen with the fixtures, large and small equipment and workplace documentation defined in the Assessment
Guidelines; this can be a:
real industry workplace
simulated industry environment such as a training kitchen servicing customers
industry-realistic ratios of kitchen staff to customers
food preparation lists and standard recipes
a variety of commercial ingredients.
Method of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
direct observation of the individual preparing Japanese desserts
evaluation of the taste and visual appeal of Japanese desserts prepared by the individual
projects that allow assessment of the individual’s ability to produce a variety of Japanese desserts for different occasions
use of visual and taste recognition exercises so the individual can identify ingredient and product characteristics
written or oral questioning to assess knowledge of culinary terms, quality indicators for Japanese desserts, equipment, cookery methods
and appropriate environmental storage conditions
review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.
Guidance information for assessment
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
SITXFSA201 Participate in safe food handling practices.
Replaces
State Code National Code Title Type
S6332 SITHASC019A Prepare and produce Japanese fruit-based desserts, cakes and sweetmeats Unit of competency
Replaced By
State Code National Code Title Type
AWS18 SITHASC013 Produce Japanese desserts Unit of competency