Google Links

Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

  1. Select ingredients.
  2. Select, prepare and use equipment.
  3. Portion and prepare ingredients.
  4. Cook fish and shellfish.
  5. Present fish and shellfish.

Required Skills

Required skills

initiative and enterprise skills to minimise wastage

literacy skills to

read and interpret food preparation lists standard recipes date code and stock rotation labels and manufacturer instructions for equipment

write notes on recipe requirements and calculations

numeracy skills to

calculate the number of portions

weigh and measure ingredients

determine cooking times and temperatures

planning and organising skills to efficiently sequence the stages of food preparation and production

problemsolving skills to evaluate quality of seafood and finished dishes and make adjustments to ensure a quality product

selfmanagement skills to manage own speed timing and productivity

technology skills to use food preparation and cooking equipment

Required knowledge

culinary terms and trade names for

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

a variety of classical and contemporary seafood dishes

different varieties of seafood and styles of cooking

characteristics of seafood products and fish and shellfish dishes

appearance

freshness and other quality indicators

nutritional value

taste

texture

contents of stock date codes and rotation labels

mise en place requirements for seafood dishes

preparation methods for fish and shellfish including

cleaning

gutting

filleting

cookery methods for different varieties and cuts of fish and shellfish

baking

frying

grilling

steaming

equipment used to produce seafood dishes

knife care and maintenance

essential features and functions

safe operational practices

storage of fish and shellfish products

correct environmental conditions to ensure food safety

appropriate methods to optimise shelf life

Evidence Required

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

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to

produce seafood dishes using

fish

shellfish molluscs and crustaceans

use seafood preparation techniques including

cleaning

gutting

filleting

follow standard recipes to prepare multiple seafood dishes using a range of cookery methods including

baking

frying

grilling

steaming

produce food for multiple customers within commercial time constraints

demonstrate knowledge of seafood classifications

integrate knowledge of

quality indicators for seafood

cookery methods for different varieties of seafood

features functions and safe use of food preparation equipment

food safety practices for handling and storing seafood

Context of and specific resources for assessment

Assessment must ensure use of

an operational commercial kitchen with the fixtures large and small equipment and workplace documentation defined in the Assessment Guidelines this can be a

real industry workplace

simulated industry environment such as a training kitchen servicing customers

industryrealistic ratios of kitchen staff to customers

food preparation lists and standard recipes

a variety of commercial ingredients

Method 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 individual preparing for and producing seafood dishes

evaluation of the taste and visual appeal of seafood dishes prepared by the individual

projects that allow assessment of the individuals ability to produce a variety of seafood dishes for different occasions

use of visual and taste recognition exercises so the individual can identify ingredient and product characteristics

written or oral questioning to assess knowledge of culinary terms quality indicators for seafood equipment cookery methods and

appropriate environmental storage conditions

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

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

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector workplace and job role for example

SITXFSA Participate in safe food handling practices


Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Food production requirements may include:

deadlines

portion control

quantities to be produced

special customer requests

special dietary requirements.

Seafood products may be fresh, frozen or preserved, from ocean or freshwater, and may include:

fish of different shape:

flat fish

round fish

fish of different types:

oily fish

whitefish

octopus and squid

shellfish:

crustaceans

molluscs

whole or filleted fish.

Equipment may include:

food processors

knife sharpening equipment

poachers

steamers

weighing scales.

Preparation may include:

cleaning

de-scaling

pin-bone removal

gutting

filleting

shelling

skinning.

Cookery methods may include:

baking

broiling

frying

grilling

steaming

sauteing.

Food quality adjustmentsmay relate to:

taste:

bitter

salty

sour

sweet

umami

temperature

texture:

clean

creamy

crispy

crunchy

fibrous

moist

mousse

rich

slippery

smooth

velvety.

To adjust presentation may involve:

changing accompaniments and garnishes to maximise eye appeal:

balance

colour

contrast

changing plated food for practicality of:

customer consumption

service

wiping drips or spills.

Environmental conditions relates to appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation.