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Training.gov.au
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.
AQF - Australian Quality FrameworkCertificate III, Certificate IV
Competency FieldAsian Cookery
National Code - Training.gov.auSITHASC012: Produce sushi
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TAFEshop Identifier: TAFESA-2235
TAFEshop Catalogue: PM15.1027
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