Assessor Resource

SITHCCC037
Prepare seafood dishes

Assessment tool

Version 1.0
Issue Date: May 2024


This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of fish and shellfish dishes following standard recipes. It requires the ability to select, prepare and portion seafood, and to use relevant equipment, and cookery and food storage methods.

The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.

It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

No occupational licensing, certification or specific legislative 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)


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

ELEMENTS

PERFORMANCECRITERIA

Elements describe the essential outcomes

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select ingredients.

1.1. Confirm food production requirements from standard recipes.

1.2. Calculate ingredient amounts according to requirements.

1.3. Identify and select seafood products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

2. Select, prepare and use equipment.

2.1. Select type and size of knives and other equipment suitable to requirements.

2.2. Safely assemble and ensure cleanliness of equipment before use.

2.3. Use knives and other equipment safely and hygienically according to manufacturer instructions.

3. Portion and prepare ingredients.

3.1. Thaw frozen seafood according to food safety guidelines as required.

3.2. Sort and assemble ingredients according to food production sequencing.

3.3. Weigh and measure ingredients and create portions according to recipe.

3.4. Use seafood preparation techniques according to recipe.

3.5. Minimise waste to maximise profitability of food items prepared.

4. Cook seafood dishes.

4.1. Follow standard recipes to select and use seafood cookery methods.

4.2. Prepare seafood accompaniments and add sauces as required.

4.3. Make food quality adjustments within scope of responsibility.

5. Present fish and shellfish.

5.1. Portion and serve fish and shellfish according to recipe requirements.

5.2. Add sauces and garnishes according to standard recipes.

5.3. Visually evaluate dish and adjust presentation.

5.4. Store prepared food items in appropriate environmental conditions.

5.5. Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

follow standard recipes to prepare at least ten finished seafood dishes using each of the following seafood classifications at least once (at least once across preparation of the ten dishes):

flat and round fish

oily and white fish

ocean and freshwater fish

shellfish:

crustaceans including green prawns

molluscs

octopus and squid

use each of the following seafood preparation techniques at least once when preparing the above dishes (at least once across the preparation of the ten dishes):

cleaning

scaling

pin-bone removal

filleting - flat and round fish

portioning

shelling

skinning

use each of the following cookery methods at least once when preparing the above dishes (at least once across preparation of the ten dishes):

deep frying

shallow frying

grilling

poaching

sous vide

steaming

whole baked

prepare, plate and present two portions each of the above finished dishes:

within commercial time constraints and deadlines

following procedures for portion control and food safety practices when handling and storing seafood

responding to at least one special customer request.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

culinary terms and trade names for:

ingredients commonly used in the production of different fish and shellfish dishes

variety of classical and contemporary seafood dishes

different varieties of seafood and styles of cooking

seafood classifications

contents of date codes and rotation labels for stock

characteristics of seafood products:

appearance:

balance

colour

contrast

freshness and quality indicators

taste

texture

correct handling and storage of live seafood

processes for humanely slaughtering shellfish or live fish

preparation techniques for fish and shellfish specified in the performance evidence

cookery methods for different varieties and cuts of fish and shellfish specified in the performance evidence

plating methods for practicality of service and customer consumption

safe and effective methods of using seafood by-products and offcuts to reduce wastage and maximise profitability

equipment used to produce seafood dishes:

knife care and maintenance

essential features and functions

mise en place requirements for seafood dishes

appropriate environmental conditions for storing and thawing fish and shellfish products to:

ensure food safety:

cooking and cooling processes

timeframes and temperatures

optimise shelf life

safe operational practices using essential functions and features of equipment used to produce seafood dishes.

Skills must be demonstrated in an operational commercial kitchen. This can be:

an industry workplace; or

a simulated industry environment, such as an industry-realistic training kitchen servicing customers.

Assessment must ensure access to:

fixtures and large equipment:

commercial:

blender

food processor

commercial grade work benches (1.5 m per person)

commercial oven with trays (one per two persons)

commercial refrigeration facilities:

cool room or fridge

freezer

deep-fryer

designated storage areas for dry goods and perishables

sink

gas, electric or induction stove top (two burners per person)

hot plate or griddle

salamander or other form of griller (one per eight persons)

storage facilities:

shelving

trays

small equipment:

baking sheets and trays

containers for hot and cold food

cutting boards

knife sharpening equipment:

sharpening steel

sharpening stone

knives and cleavers:

chef’s knife

filleting knife

utility knife

oyster shucker

measures:

measuring jugs

portion control scoops

mouli

pin bone tweezers

poacher

pans and pots for small and large production:

stainless steel, cast iron and non-stick fry pans

scoops, skimmers and spiders

scales

scissors

stainless steel bowls

service-ware:

crockery

cutlery and serving utensils

small utensils:

fish lift

sieve

strainers and chinois

scraper

spatula

tongs and serving utensils

steamer

spoons and ladles

thermometer

temperature probe

food safe gloves

cleaning materials and equipment:

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

dustpans and brooms

garbage bins and bags

hand towel dispenser and hand towels

mops and buckets

separate hand basin and soap for hand washing

sponges, brushes and scourers

tea towels

organisational specifications:

equipment manufacturer instructions

current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock

mise en place lists and standard recipes

food safety plan

guidelines relating to food disposal, storage and presentation requirements

safety data sheets (SDS) for cleaning agents and chemicals

diverse and comprehensive range of seafood as specified in the performance evidence.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors and:

have achieved the Certificate III or Certificate IV in Commercial Cookery, or Certificate III or IV in Catering Operations, or their successors; or

hold a trade certificate as a cook or chef or equivalent;

and

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.

Submission Requirements

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)

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.

ELEMENTS

PERFORMANCECRITERIA

Elements describe the essential outcomes

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select ingredients.

1.1. Confirm food production requirements from standard recipes.

1.2. Calculate ingredient amounts according to requirements.

1.3. Identify and select seafood products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

2. Select, prepare and use equipment.

2.1. Select type and size of knives and other equipment suitable to requirements.

2.2. Safely assemble and ensure cleanliness of equipment before use.

2.3. Use knives and other equipment safely and hygienically according to manufacturer instructions.

3. Portion and prepare ingredients.

3.1. Thaw frozen seafood according to food safety guidelines as required.

3.2. Sort and assemble ingredients according to food production sequencing.

3.3. Weigh and measure ingredients and create portions according to recipe.

3.4. Use seafood preparation techniques according to recipe.

3.5. Minimise waste to maximise profitability of food items prepared.

4. Cook seafood dishes.

4.1. Follow standard recipes to select and use seafood cookery methods.

4.2. Prepare seafood accompaniments and add sauces as required.

4.3. Make food quality adjustments within scope of responsibility.

5. Present fish and shellfish.

5.1. Portion and serve fish and shellfish according to recipe requirements.

5.2. Add sauces and garnishes according to standard recipes.

5.3. Visually evaluate dish and adjust presentation.

5.4. Store prepared food items in appropriate environmental conditions.

5.5. Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

follow standard recipes to prepare at least ten finished seafood dishes using each of the following seafood classifications at least once (at least once across preparation of the ten dishes):

flat and round fish

oily and white fish

ocean and freshwater fish

shellfish:

crustaceans including green prawns

molluscs

octopus and squid

use each of the following seafood preparation techniques at least once when preparing the above dishes (at least once across the preparation of the ten dishes):

cleaning

scaling

pin-bone removal

filleting - flat and round fish

portioning

shelling

skinning

use each of the following cookery methods at least once when preparing the above dishes (at least once across preparation of the ten dishes):

deep frying

shallow frying

grilling

poaching

sous vide

steaming

whole baked

prepare, plate and present two portions each of the above finished dishes:

within commercial time constraints and deadlines

following procedures for portion control and food safety practices when handling and storing seafood

responding to at least one special customer request.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

culinary terms and trade names for:

ingredients commonly used in the production of different fish and shellfish dishes

variety of classical and contemporary seafood dishes

different varieties of seafood and styles of cooking

seafood classifications

contents of date codes and rotation labels for stock

characteristics of seafood products:

appearance:

balance

colour

contrast

freshness and quality indicators

taste

texture

correct handling and storage of live seafood

processes for humanely slaughtering shellfish or live fish

preparation techniques for fish and shellfish specified in the performance evidence

cookery methods for different varieties and cuts of fish and shellfish specified in the performance evidence

plating methods for practicality of service and customer consumption

safe and effective methods of using seafood by-products and offcuts to reduce wastage and maximise profitability

equipment used to produce seafood dishes:

knife care and maintenance

essential features and functions

mise en place requirements for seafood dishes

appropriate environmental conditions for storing and thawing fish and shellfish products to:

ensure food safety:

cooking and cooling processes

timeframes and temperatures

optimise shelf life

safe operational practices using essential functions and features of equipment used to produce seafood dishes.

Skills must be demonstrated in an operational commercial kitchen. This can be:

an industry workplace; or

a simulated industry environment, such as an industry-realistic training kitchen servicing customers.

Assessment must ensure access to:

fixtures and large equipment:

commercial:

blender

food processor

commercial grade work benches (1.5 m per person)

commercial oven with trays (one per two persons)

commercial refrigeration facilities:

cool room or fridge

freezer

deep-fryer

designated storage areas for dry goods and perishables

sink

gas, electric or induction stove top (two burners per person)

hot plate or griddle

salamander or other form of griller (one per eight persons)

storage facilities:

shelving

trays

small equipment:

baking sheets and trays

containers for hot and cold food

cutting boards

knife sharpening equipment:

sharpening steel

sharpening stone

knives and cleavers:

chef’s knife

filleting knife

utility knife

oyster shucker

measures:

measuring jugs

portion control scoops

mouli

pin bone tweezers

poacher

pans and pots for small and large production:

stainless steel, cast iron and non-stick fry pans

scoops, skimmers and spiders

scales

scissors

stainless steel bowls

service-ware:

crockery

cutlery and serving utensils

small utensils:

fish lift

sieve

strainers and chinois

scraper

spatula

tongs and serving utensils

steamer

spoons and ladles

thermometer

temperature probe

food safe gloves

cleaning materials and equipment:

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

dustpans and brooms

garbage bins and bags

hand towel dispenser and hand towels

mops and buckets

separate hand basin and soap for hand washing

sponges, brushes and scourers

tea towels

organisational specifications:

equipment manufacturer instructions

current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock

mise en place lists and standard recipes

food safety plan

guidelines relating to food disposal, storage and presentation requirements

safety data sheets (SDS) for cleaning agents and chemicals

diverse and comprehensive range of seafood as specified in the performance evidence.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors and:

have achieved the Certificate III or Certificate IV in Commercial Cookery, or Certificate III or IV in Catering Operations, or their successors; or

hold a trade certificate as a cook or chef or equivalent;

and

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.
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
Confirm food production requirements from standard recipes. 
Calculate ingredient amounts according to requirements. 
Identify and select seafood products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements. 
Follow standard recipes to select and use seafood cookery methods. 
Prepare seafood accompaniments and add sauces as required. 
Make food quality adjustments within scope of responsibility. 
Select type and size of knives and other equipment suitable to requirements. 
Safely assemble and ensure cleanliness of equipment before use. 
Use knives and other equipment safely and hygienically according to manufacturer instructions. 
Thaw frozen seafood according to food safety guidelines as required. 
Sort and assemble ingredients according to food production sequencing. 
Weigh and measure ingredients and create portions according to recipe. 
Use seafood preparation techniques according to recipe. 
Minimise waste to maximise profitability of food items prepared. 
Follow standard recipes to select and use seafood cookery methods. 
Prepare seafood accompaniments and add sauces as required. 
Make food quality adjustments within scope of responsibility. 
Portion and serve fish and shellfish according to recipe requirements. 
Add sauces and garnishes according to standard recipes. 
Visually evaluate dish and adjust presentation. 
Store prepared food items in appropriate environmental conditions. 
Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives. 

Forms

Assessment Cover Sheet

SITHCCC037 - Prepare seafood dishes
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Assessment Record Sheet

SITHCCC037 - Prepare seafood dishes

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