Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SITHCCC302 Mapping and Delivery Guide
Produce seafood dishes

Version 1.0
Issue Date: October 2018


Qualification -
Unit of Competency SITHCCC302 - Produce seafood dishes
Description 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 methods.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit applies to hospitality and catering organisations, and to cooks who usually work under the guidance of more senior chefs.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites This unit must be assessed after the following prerequisite unit:SITXFSA101Use hygienic practices for food safety
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
Elements of Competency Performance Criteria              
Element: Select ingredients.
  • Confirm food production requirements from food preparation list and 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.
       
Element: Select, prepare and use equipment.
  • Select knives and other equipment of correct type and size.
  • Safely assemble and ensure cleanliness of equipment before use.
  • Use knives and other equipment safely and hygienically according to manufacturer instructions.
       
Element: Portion and prepare ingredients.
  • Thaw frozen seafood safely.
  • Sort and assemble ingredients according food production sequencing.
  • Weigh and measure ingredients and create portions according to recipe.
  • Use seafood preparation techniques according to recipe.
  • Minimise waste and store reusable by-products.
       
Element: Cook fish and shellfish.
  • Select and use seafood cookery methods.
  • Prepare seafood accompaniments and add sauces as required.
  • Follow standard recipes and make food quality adjustments within scope of responsibility.
       
Element: Present fish and shellfish.
  • 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 dishes in appropriate environmental conditions.
       


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.

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

industry-realistic 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 individual’s 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.

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:

SITXFSA201 Participate in safe food handling practices.


Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, 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.

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

problem-solving skills to evaluate quality of seafood and finished dishes and make adjustments to ensure a quality product

self-management 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.

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.

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 food preparation list and 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. 
Select knives and other equipment of correct type and size. 
Safely assemble and ensure cleanliness of equipment before use. 
Use knives and other equipment safely and hygienically according to manufacturer instructions. 
Thaw frozen seafood safely. 
Sort and assemble ingredients according food production sequencing. 
Weigh and measure ingredients and create portions according to recipe. 
Use seafood preparation techniques according to recipe. 
Minimise waste and store reusable by-products. 
Select and use seafood cookery methods. 
Prepare seafood accompaniments and add sauces as required. 
Follow standard recipes and 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 dishes in appropriate environmental conditions. 

Forms

Assessment Cover Sheet

SITHCCC302 - Produce seafood dishes
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:


Assessment Record Sheet

SITHCCC302 - Produce seafood dishes

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: