SITHCCC013
Prepare seafood dishes


Application

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, cookery and food storage methods.

The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.

It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

No occupational licensing, certification or specific legislative 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. Select ingredients.

1.1.Confirm food production requirements from food preparation list and standard recipes.

1.2.Calculate ingredient amounts according to requirements.

1.3.Identify and select seafood products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

2. Select, prepare and use equipment.

2.1.Select type and size of knives and other equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use knives and other equipment safely and hygienically according to manufacturer instructions.

3. Portion and prepare ingredients.

3.1.Thaw frozen seafood according to food safety guidelines as required.

3.2.Sort and assemble ingredients according to food production sequencing.

3.3.Weigh and measure ingredients and create portions according to recipe.

3.4.Use seafood preparation techniques according to recipe.

3.5.Minimise waste to maximise profitability of food items prepared.

4. Cook seafood dishes.

4.1.Follow standard recipes to select and use seafood cookery methods.

4.2.Prepare seafood accompaniments and add sauces as required.

4.3.Make food quality adjustments within scope of responsibility.

5. Present fish and shellfish.

5.1.Portion and serve fish and shellfish according to recipe requirements.

5.2.Add sauces and garnishes according to standard recipes.

5.3.Visually evaluate dish and adjust presentation.

5.4.Store dishes in appropriate environmental conditions.

5.5.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Evidence of Performance

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

follow standard recipes to prepare the following seafood classifications:

flat and round fish

oily and white fish

ocean and freshwater fish

octopus and squid

shellfish:

crustaceans

molluscs

whole or filleted fish

use each of the following seafood preparation techniques in preparing above seafood as required:

cleaning

de-scaling

pin-bone removal

filleting

portioning

shelling

skinning

follow standard recipes to prepare fresh, frozen and preserved seafood dishes using the following cookery methods:

deep and shallow frying

grilling

poaching

roasting

sautéing

steaming

prepare above food for at least six different customers:

within commercial time constraints and deadlines

reflecting required quantities to be produced

following procedures for portion control and food safety practices when handling and storing seafood

responding to special customer requests and dietary requirements.


Evidence of Knowledge

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

culinary terms and trade names for:

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

variety of classical and contemporary seafood dishes

different varieties of seafood and styles of cooking

contents of stock date codes and rotation labels

seafood classifications

characteristics of seafood products and fish and shellfish dishes:

appearance

freshness and other quality indicators

nutritional value

taste

texture

preparation techniques for fish and shellfish specified in the performance evidence

cookery methods for different varieties and cuts of fish and shellfish specified in the performance evidence

equipment used to produce seafood dishes:

knife care and maintenance

essential features and functions

safe operating practices

mise en place requirements for seafood dishes

appropriate environmental conditions for storing and thawing fish and shellfish products to:

ensure food safety

optimise shelf life

safe operational practices using essential functions and features of equipment used to produce seafood dishes.


Assessment Conditions

Skills must be demonstrated in an operational commercial kitchen. This can be:

an industry workplace

a simulated industry environment, such as a training kitchen servicing customers.

Assessment must ensure access to:

fixtures and large equipment:

commercial:

blenders and food mills

food processors

planetary mixers

commercial grade work benches (1.5 m/person)

commercial ovens with trays (one per two persons)

commercial refrigeration facilities:

cool room and/or fridge

freezer

deep-fryer

designated storage areas for dry goods and perishables

double sink

gas, electric or induction stove tops (two burners per person)

hot plate or griddle

salamander or other form of griller (one per four persons)

storage facilities:

shelving

trays

small equipment:

baking sheets and trays

containers for hot and cold food

cutting boards

food handler gloves

graters

knife sharpening equipment

sharpening steels and stones

knives and cleavers:

chef knives

filleting knives

utility knives

measurers:

metric calibrated measuring jugs

portion control scoops

oven mitts

poachers

pans and pots for small and large production:

stainless steel, cast iron, iron and non-stick fry pans

large and small pots

scoops, skimmers and spiders

scales

sets of stainless steel bowls

service-ware:

platters, dishes, and bowls

cutlery and serving utensils

small utensils:

flour and drum sieves

peelers, corers and slicers

strainers and chinois

scrapers

spatulas

tongs and serving utensils

steamers

spoons:

large plain and slotted metal spoons

ladles in a variety of sizes

serving spoons

wooden spoons

thermometers

cleaning materials and equipment:

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

dustpans and brooms

garbage bins and bags

hand towel dispenser and hand towels

mops and buckets

separate hand basin and antiseptic liquid soap dispenser for hand washing

sponges, brushes and scourers

tea towels

organisational specifications:

equipment manufacturer instructions

current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock

mise en place lists, menus, standard recipes, and recipes for special dietary requirements

ordering and docketing paperwork

food safety plan

guidelines relating to food disposal, storage and presentation requirements

safety data sheets (SDS) for cleaning agents and chemicals

diverse and comprehensive range of seafood as specified in the performance evidence

industry-realistic ratios of kitchen staff to customers; these can be:

staff and customers in an industry workplace during the assessment process; or

individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery to assess this unit as part of a Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery qualification; and

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.


Foundation Skills

Foundation skills essential to performance in this unit, but not explicit in the performance criteria are listed here, along with a brief context statement.

SKILLS

DESCRIPTION

Reading skills to:

locate information in food preparation lists and standard recipes to determine food preparation requirements

locate and read date codes and rotation labels on food products.

Numeracy skills to:

calculate the number of portions

determine cooking times and temperatures.

Problem-solving skills to:

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

adjust taste, texture and appearance of food products according to identified deficiencies.

Planning and organising skills to:

efficiently sequence the stages of food preparation and production.

Self-management skills to:

manage own speed, timing and productivity.

Technology skills to:

use food preparation and cooking equipment.


Range Statement

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Range is restricted to essential operating conditions and any other variables essential to the work environment.

Food quality adjustments must involve consideration of factors relating to:

taste

temperature

texture.

Adjusting presentation must involve consideration of:

accompaniments and garnishes that maximise visual appeal:

balance

colour

contrast

plated food for practicality of:

customer consumption

service

wiping drips and spills.

Environmental conditions must ensure appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation.


Sectors

Hospitality


Competency Field

Commercial Cookery and Catering