This unit (SITHCCC013) 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.

Unit details

Study level:
Vocational and further education (TAFE)
Unit code:


SITXFSA001 - Use hygienic practices for food safety

Contact VU Polytechnic


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.Students will also be expected to demonstrate the following knowledge: - culinary terms and trade names; - contents of stock date codes and rotation labels; - seafood classifications; - characteristics of seafood products and fish and shellfish dishes; - 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; - mise en place requirements for seafood dishes; - appropriate environmental conditions for storing and thawing fish and shellfish products, and; - safe operational practices using essential functions and features of equipment used to produce seafood dishes.

Where to next?

As part of a course

This unit is studied as part of the following courses. Refer to the course page for information on how to apply for the course.

VU takes care to ensure the accuracy of this unit information, but reserves the right to change or withdraw courses offered at any time. Please check that unit information is current with the Student Contact Centre.