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, and 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.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Elements and Performance Criteria
ELEMENTS | PERFORMANCECRITERIA |
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 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 prepared food items 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 at least ten finished seafood dishes using each of the following seafood classifications at least once (at least once across preparation of the ten dishes):
flat and round fish
oily and white fish
ocean and freshwater fish
shellfish:
crustaceans including green prawns
molluscs
octopus and squid
use each of the following seafood preparation techniques at least once when preparing the above dishes (at least once across the preparation of the ten dishes):
cleaning
scaling
pin-bone removal
filleting - flat and round fish
portioning
shelling
skinning
use each of the following cookery methods at least once when preparing the above dishes (at least once across preparation of the ten dishes):
deep frying
shallow frying
grilling
poaching
sous vide
steaming
whole baked
prepare, plate and present two portions each of the above finished dishes:
within commercial time constraints and deadlines
following procedures for portion control and food safety practices when handling and storing seafood
responding to at least one special customer request.
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
seafood classifications
contents of date codes and rotation labels for stock
characteristics of seafood products:
appearance:
balance
colour
contrast
freshness and quality indicators
taste
texture
correct handling and storage of live seafood
processes for humanely slaughtering shellfish or live fish
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
plating methods for practicality of service and customer consumption
safe and effective methods of using seafood by-products and offcuts to reduce wastage and maximise profitability
equipment used to produce seafood dishes:
knife care and maintenance
essential features and functions
mise en place requirements for seafood dishes
appropriate environmental conditions for storing and thawing fish and shellfish products to:
ensure food safety:
cooking and cooling processes
timeframes and temperatures
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; or
a simulated industry environment, such as an industry-realistic training kitchen servicing customers.
Assessment must ensure access to:
fixtures and large equipment:
commercial:
blender
food processor
commercial grade work benches (1.5 m per person)
commercial oven with trays (one per two persons)
commercial refrigeration facilities:
cool room or fridge
freezer
deep-fryer
designated storage areas for dry goods and perishables
sink
gas, electric or induction stove top (two burners per person)
hot plate or griddle
salamander or other form of griller (one per eight persons)
storage facilities:
shelving
trays
small equipment:
baking sheets and trays
containers for hot and cold food
cutting boards
knife sharpening equipment:
sharpening steel
sharpening stone
knives and cleavers:
chef’s knife
filleting knife
utility knife
oyster shucker
measures:
measuring jugs
portion control scoops
mouli
pin bone tweezers
poacher
pans and pots for small and large production:
stainless steel, cast iron and non-stick fry pans
scoops, skimmers and spiders
scales
scissors
stainless steel bowls
service-ware:
crockery
cutlery and serving utensils
small utensils:
fish lift
sieve
strainers and chinois
scraper
spatula
tongs and serving utensils
steamer
spoons and ladles
thermometer
temperature probe
food safe gloves
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 soap 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 and standard recipes
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.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors and:
have achieved the Certificate III or Certificate IV in Commercial Cookery, or Certificate III or IV in Catering Operations, or their successors; or
hold a trade certificate as a cook or chef or equivalent;
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 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. |
Sectors
Hospitality
Competency Field
Commercial Cookery and Catering