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Evidence Guide: SFIPRO103 - Fillet fish and prepare portions

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

SFIPRO103 - Fillet fish and prepare portions

What evidence can you provide to prove your understanding of each of the following citeria?

Prepare work area for filleting

  1. Confirm fish filleting work instructions with supervisor
  2. Select, fit and use required personal protective equipment
  3. Clean work area before commencing and maintain hygienic conditions during processing
  4. Select equipment and materials required for filleting work and check for cleanliness
Confirm fish filleting work instructions with supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select, fit and use required personal protective equipment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean work area before commencing and maintain hygienic conditions during processing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select equipment and materials required for filleting work and check for cleanliness

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Fillet fish

  1. Use filleting equipment safely to prepare fillets and portions to productivity and yield requirements for the species
  2. Visually inspect and set aside fillets that show signs of spoilage, defects or parasites
  3. Trim fillets and remove bones, ensuring cuts are smooth with no jagged edges
  4. Remove skin, leaving flesh smooth and without tears, and place skin tissue in the correct container
  5. Cut portions to the size, weight and shape according to work instructions and productivity and yield requirements
  6. Trim steaks and cutlets, as required to meet workplace requirements
Use filleting equipment safely to prepare fillets and portions to productivity and yield requirements for the species

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Visually inspect and set aside fillets that show signs of spoilage, defects or parasites

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Trim fillets and remove bones, ensuring cuts are smooth with no jagged edges

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Remove skin, leaving flesh smooth and without tears, and place skin tissue in the correct container

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cut portions to the size, weight and shape according to work instructions and productivity and yield requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Trim steaks and cutlets, as required to meet workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Finalise filleting activities

  1. Rinse fillets, including portions, steaks and cutlets, quickly in potable water and chill ready for further processing, or packaging and retailing
  2. Identify and trace product by using accurate and compliant labelling
  3. Report problems with filleting activities to supervisor
Rinse fillets, including portions, steaks and cutlets, quickly in potable water and chill ready for further processing, or packaging and retailing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and trace product by using accurate and compliant labelling

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report problems with filleting activities to supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge