SITHCCC037 - Prepare seafood dishes
Nominal hours
Location
Industry
Prerequisites
SITXFSA005 - Use hygienic practices for food safety
(Or equivalent to be determined by unit coordinator)
Co-requisites
(Corequisite units must be studied concurrently with this unit)
Overview
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.
Assessment
For Melbourne campuses
Assessment tasks will be designed to reinforce & extend knowledge and skill competence within set & controlled parameters in accordance with each units learning outcomes & performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines.
Students will be expected to demonstrate the following required skills:
- 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.
Students will also be expected to demonstrate the following knowledge:
- 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.
Required reading
The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by Victoria University and/or via the Victoria University e-learning system.
As part of a course
This unit is studied as part of the following course(s):