This section describes the essential skills and knowledge and their level required for this unit

The following skills must be assessed as part of this unit

cutting and presentation techniques particularly in relation to fish and crustaceans

waste minimisation techniques and environmental considerations in relation to seafood

safe work practices particularly in relation to using sharp knives

problemsolving skills to deal with problems such as shortages of food items and inferior quality of commodities

literacy skills to read orders and instructions

numeracy skills to calculate quantities and portions against orders

The following knowledge must be assessed as part of this unit

classification and varieties of fish and shellfish

appropriate cookery methods for fish and shellfish

criteria for judging the quality of fresh fish and shellfish

storage requirements for fish and shellfish

costing yield testing and portion control for seafood

nutrition in relation to fish and shellfish in particular the nutritional value of fish and shellfish and specific dietary issues including allergies and intolerances

culinary terms commonly used in the industry in relation to fish and seafood

principles and practices of hygiene particularly in relation to the handling and storage of fish and seafood

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge the range statement and the Assessment Guidelines for this Training Package

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential

ability to prepare and serve a variety of fish and shellfish raw or cooked as appropriate to enterprise standards

preparation of dishes for customers within typical workplace time constraints

detailed understanding of the different classifications of seafood

understanding and demonstration of storage and handling issues related to seafood

Context of and specific resources for assessment

Assessment must ensure

demonstration of skills within a fully equipped operational commercial kitchen including industrycurrent equipment as defined in the Assessment Guidelines

access to specific equipment for preparing seafood including fish poacher or similar fish scaler and pliers or tweezers

use of authentic ingredients

industryrealistic ratios of kitchen staff to customers

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge The following examples are appropriate for this unit

direct observation of the candidate preparing and cooking fish and shellfish

sampling of dishes cooked by the candidate

written or oral questions to test knowledge on storage issues related to fish and shellfish

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the candidate

Holistic assessment with other units relevant to the industry sector workplace and job role is recommended

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors How these skills are applied varies between occupations and qualifications due to the different work functions and contexts

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role

Seafood must include:

Fish may be fresh, frozen or preserved, from ocean or freshwater, and includes:

Considerations for cooking seafood must include:

Considerations for preparing and presenting fish and shellfish must include: