This unit of competency describes the skills and knowledge required to select, prepare, cook and sell seafood products to order in a retail shop. It includes the ability to handle fresh and thawed product, check product quality, operate cooking equipment, prepare and store ingredients and take and cook customers' orders.

This unit applies to individuals who undertake routine cooking and retailing tasks in a retail outlet that sells cooked seafood to the public under the direction of a supervisor.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food safety and environmental regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice	Yes	No	Comments/feedback
Select and fit personal protective equipment according to food safety requirements
Identify and monitor suitability of product to be cooked according to food safety regulations
Handle fresh or thawed product with care to ensure it is not physically damaged
Set aside and report to supervisor product identified as unsuitable
Operate equipment and power sources according to health and safety practices
Handle, store and use commercial cooking oil or fat safely and within approved temperature range
Prepare and store batters, crumbs and other seafood coatings according to workplace specifications
Pre-cook and store product at the appropriate temperature to comply with food regulations
Store pre-cooked product in cool rooms or refrigerated counter units to avoid cross-contamination and comply with food regulations
Take and record customer order according to workplace procedures
Cook product for required time to ensure that the temperature and colour conform to food regulations
Assemble and wrap or package cooked product according to workplace requirements
Keep cooking equipment and preparation area clean during operation
Clean cooking equipment when cooking operations are closed
Use cleaning equipment and cleaning chemicals according to workplace procedures
Filter and dispose of cooking oil or fat according to food safety regulations, health and safety and environmental requirements

Assessment Cover Sheet

SFISAD201 - Prepare, cook and retail seafood products

Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

SFISAD201 - Prepare, cook and retail seafood products

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: