Prepare sushi

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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.

Classifications

AQF - Australian Quality Framework
Certificate III, Certificate IV

Competency Field
Asian Cookery

National Code - Training.gov.au
SITHASC012: Produce sushi

Copyright Description

Copyright © 2018 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.

Catalogue Item

TAFEshop Identifier: TAFESA-2235

TAFEshop Catalogue: PM15.1027

TAFE SA

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