Application
This unit of competency describes the skills and knowledge required to select, prepare, cook and sell seafood products to order in a retail shop. It includes the ability to handle fresh and thawed product, check product quality, operate cooking equipment, prepare and store ingredients and take and cook customers' orders.
This unit applies to individuals who undertake routine cooking and retailing tasks in a retail outlet that sells cooked seafood to the public under the direction of a supervisor.
All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food safety 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.
Elements and Performance Criteria
Elements | Performance Criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Prepare to cook product | 1.1 Select and fit personal protective equipment according to food safety requirements 1.2 Identify and monitor suitability of product to be cooked according to food safety regulations 1.3 Handle fresh or thawed product with care to ensure it is not physically damaged 1.4 Set aside and report to supervisor product identified as unsuitable 1.5 Operate equipment and power sources according to health and safety practices 1.6 Handle, store and use commercial cooking oil or fat safely and within approved temperature range |
2. Pre-cook product | 2.1 Prepare and store batters, crumbs and other seafood coatings according to workplace specifications 2.2 Pre-cook and store product at the appropriate temperature to comply with food regulations 2.3 Store pre-cooked product in cool rooms or refrigerated counter units to avoid cross-contamination and comply with food regulations |
3. Cook and sell product to order | 3.1 Take and record customer order according to workplace procedures 3.2 Cook product for required time to ensure that the temperature and colour conform to food regulations 3.3 Assemble and wrap or package cooked product according to workplace requirements |
4. Clean facilities | 4.1 Keep cooking equipment and preparation area clean during operation 4.2 Clean cooking equipment when cooking operations are closed 4.3 Use cleaning equipment and cleaning chemicals according to workplace procedures 4.4 Filter and dispose of cooking oil or fat according to food safety regulations, health and safety and environmental requirements |
Foundation Skills
This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.
Skill | Description |
Numeracy | Interprets the reading of a thermometer and electronic scales Calculates extensions of weight and price to give an accurate price of product Calculates total of invoice or bill Counts product for stocktaking purposes |
Reading | Interprets cooking recipes |
Writing | Records customer orders face-to-face or by telephone |
Navigate the world of work | Takes steps to develop skills and knowledge relating to preparation, cooking and retailing of seafood products |
Interact with others | Selects and uses appropriate terminology when communicating with personnel and customer |
Get the work done | Communicates using a telephone or online technology Recognises and responds to non-conforming products |
Sectors
Seafood Industry Sales and Distribution (SAD)