orthopedic pain management

Produce sashimi (SITHASC304)

This unit describes the performance outcomes, skills and knowledge required to prepare and present raw fish dishes for Japanese cuisine.

ELEMENTS

In this unit of competency you will complete a simulation of the following tasks:

  1. Select ingredients.
  2. Select, prepare and use equipment.
  3. Prepare fish and accompaniments.
  4. Present sashimi.

WORK ENVIRONMENTS

  • Commercial Kitchen

QUALIFICATIONS THAT INCLUDE THIS UNIT

  • Certificate IV in Catering Operations
  • Certificate IV in Catering Operations
  • Certificate III in Catering Operations
  • Certificate III in Asian Cookery
  • Certificate III in Commercial Cookery
  • Certificate III in Hospitality
  • Certificate II in Kitchen Operations
  • Certificate II in Hospitality
  • Certificate I in Hospitality

FEATURES

  • Fully interactive 3D simulation
  • Voice-over instruction
  • Printable certificate
  • Aligned to Australian Unit of Competency
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