SITHCCC013 - Prepare seafood dishes

    Unit code: SITHCCC013 | Study level: TAFE
    Footscray Nicholson
    SITXFSA001 - Use hygienic practices for food safety
    (Or equivalent to be determined by unit coordinator)


    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.


    For Melbourne campuses

    Assessment tasks will be designed to reinforce and extend knowledge and skill competence within set and controlled parameters in accordance with each unit’s learning outcomes and 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 the following seafood classifications: flat and round fish; oily and white fish; ocean and freshwater fish; octopus and squid; 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, and;
    • prepare above food for at least six different customers.

    Required reading

    The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by the Polytechnic and/or via the Polytechnic e-learning system.

    As part of a course

    This unit is studied as part of the following course(s):

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