Each unit of competency has an evidence guide that relates directly to the performance criteria and the range of variables Its purpose is to guide assessment of the unit in the workplace andor training program The following components provide information to assist this purpose

Underpinning knowledge

The essential knowledge and understanding a person needs to perform work to the required standards include

product knowledge

enterprise procedures

suitability of different cooking methods such as grilling baking barbeque and steaming for species sold

hygienic handling of cooked and raw seafood

Practical skills

The essential skills a person needs to perform work to the required standards include

assessing seafood freshness and suitability for retail display

cleaning the workplace and using cleaning chemicals safely

handling wrapping and packaging of seafood

Literacy skills used for

reading enterprise procedures

writing customers orders when taken facetoface or by telephone

completing stocktake forms

reading and writing price tickets

identifying and tracing product

Numeracy skills used for

accurately reading a thermometer

reading and interpreting electronic and mechanical scales

calculating extensions of weight and price to give the correct price of the product

calculating total of invoice

counting product for stocktake purposes

Critical aspects of competence

Assessment must confirm the ability to

identify suitable product and set up maintain pack up and serve from retail display courteously and knowledgeably so that customers needs are met as well as complying with enterprise procedures and food regulations

Assessment must confirm knowledge of

degree of freshness and spoilage for a particular speciesproduct eg sashimi

common fish defects diseases and parasites

species identification

food regulations for the preparation and display of product

species harvest or fishing area seasonality and cooking methods

Interdependent assessment of units

This unit may be assessed withafter

no recommendations

Context of assessment

Assessment is to be conducted at the workplace or in a simulated work environment

Method of assessment

The following assessment methods are suggested

set up and maintain a retail display that has at least one sample of each of the following seafood fresh fish raw and cooked crustaceans opened oysters

demonstrate product knowledge for at least common fish species common crustaceans and common molluscs

demonstrate correct use of electronic scales and wrap seafood

Resources required for assessment

Resources may include

visits to different retail outlets

seafood products

refrigerated storage rooms

seafood cleaning and filleting facility

temperature measuring devices

plastic bags and wrapping paper

Key competencies

This refers to the seven areas of generic competency that underpin effective workplace practices The key competencies cover the three levels of performance in the following areas

Communicating ideas and information

Collecting analysing and organising information

Planning and organising activities

Working with others and in teams

Using mathematical ideas and techniques

Solving problems

Using technology

Level

Personal protective clothing:

Occupational health and safety requirements may include:

Product:

Regulations and requirements:

Equipment:

Product knowledge: