Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SFIPRO401 Mapping and Delivery Guide
Evaluate a batch of seafood
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | SFIPRO401 - Evaluate a batch of seafood |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit of competency describes the skills and knowledge required to evaluate seafood product. It includes the ability to identify the features of seafood species to determine both scientific and correct marketing names, take samples, determine spoilage, estimate yields and develop quality profiles. The unit applies to individuals who are responsible for identifying and evaluating batches of seafood in seafood processing facilities.All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food safety, biosecurity 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. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | |||
Competency Field |
Development and validation strategy and guide for assessors and learners | Student Learning Resources | Handouts Activities |
Slides PPT |
Assessment 1 | Assessment 2 | Assessment 3 | Assessment 4 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Identify seafood species |
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Element: Sample a batch of seafood for sensory evaluation |
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Element: Evaluate seafood to determine presence of spoilage |
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Element: Develop a quality profile for the batch using a scoring system |
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Element: Estimate yields and productivity for a batch of seafood |
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Element: Initiate action for the batch of seafood according to its quality profile |
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