Unit of competency details

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Replaces and is equivalent to SITHCCC011A Select, prepare and cook seafood.

Title simplified. Unit structure made consistent across all cooking units. Re-worked Elements, Performance Criteria, Required Skills and Knowledge to better articulate content. Any ‘must’ statements in Range moved to Required Knowledge and Critical aspects for assessment. References to purchasing and supplier negotiation removed.

This unit must be assessed after the following prerequisite unit:

SITXFSA101

Use hygienic practices for food safety

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

1. Select ingredients.

1.1 Confirm food production requirements  from food preparation list and 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 knives and other equipment  of correct type and size.

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 safely.

3.2 Sort and assemble ingredients according 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 and store reusable by-products.

4. Cook fish and shellfish.

4.1 Select and use seafood cookery methods .

4.2 Prepare seafood accompaniments and add sauces as required.

4.3 Follow standard recipes and 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 dishes in appropriate environmental conditions .

This section describes the skills and knowledge required for this unit.

Required skills 

• initiative and enterprise skills to minimise wastage
• literacy skills to:

• read and interpret food preparation lists, standard recipes, date code and stock rotation labels and manufacturer instructions for equipment
• write notes on recipe requirements and calculations

• numeracy skills to:

• calculate the number of portions
• weigh and measure ingredients
• determine cooking times and temperatures

• planning and organising skills to efficiently sequence the stages of food preparation and production
• problem-solving skills to evaluate quality of seafood and finished dishes and make adjustments to ensure a quality product
• self-management skills to manage own speed, timing and productivity
• technology skills to use food preparation and cooking equipment.

Required knowledge 

• culinary terms and trade names for:

• ingredients commonly used in the production of different fish and shellfish dishes
• a variety of classical and contemporary seafood dishes
• different varieties of seafood and styles of cooking

• characteristics of seafood products and fish and shellfish dishes:

• appearance
• freshness and other quality indicators
• nutritional value
• taste
• texture

• contents of stock date codes and rotation labels
• mise en place requirements for seafood dishes
• preparation methods for fish and shellfish including:

• cleaning
• gutting
• filleting

• cookery methods for different varieties and cuts of fish and shellfish:

• baking
• frying
• grilling
• steaming

• equipment used to produce seafood dishes:

• knife care and maintenance
• essential features and functions
• safe operational practices

• storage of fish and shellfish products:

• correct environmental conditions to ensure food safety
• appropriate methods to optimise shelf life.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment 

Critical aspects for assessment and evidence required to demonstrate competency in this unit 

Evidence of the ability to:

• produce seafood dishes using:

• fish
• shellfish – molluscs and crustaceans

• use seafood preparation techniques, including:

• cleaning
• gutting
• filleting

• follow standard recipes to prepare multiple seafood dishes using a range of cookery methods including:

• baking
• frying
• grilling
• steaming

• produce food for multiple customers within commercial time constraints
• demonstrate knowledge of seafood classifications
• integrate knowledge of:

• quality indicators for seafood
• cookery methods for different varieties of seafood
• features, functions and safe use of food preparation equipment
• food safety practices for handling and storing seafood.

Context of and specific resources for assessment 

Assessment must ensure use of:

• an operational commercial kitchen with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines; this can be a:

• real industry workplace
• simulated industry environment such as a training kitchen servicing customers

• industry-realistic ratios of kitchen staff to customers
• food preparation lists and standard recipes
• a variety of commercial ingredients.

Method of assessment 

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

• direct observation of the individual preparing for and producing seafood dishes
• evaluation of the taste and visual appeal of seafood dishes prepared by the individual
• projects that allow assessment of the individual’s ability to produce a variety of seafood dishes for different occasions
• use of visual and taste recognition exercises so the individual can identify ingredient and product characteristics
• written or oral questioning to assess knowledge of culinary terms, quality indicators for seafood, equipment, cookery methods and
• appropriate environmental storage conditions
• review of portfolios of evidence and third-party workplace reports of on-the-job performance by the individual.

Guidance information for assessment 

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

• SITXFSA201 Participate in safe food handling practices.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Food production requirements  may include:

• deadlines
• portion control
• quantities to be produced
• special customer requests
• special dietary requirements.

Seafood products  may be fresh, frozen or preserved, from ocean or freshwater, and may include:

• fish of different shape:

• flat fish
• round fish

• fish of different types:

• oily fish
• whitefish

• octopus and squid
• shellfish:

• crustaceans
• molluscs

• whole or filleted fish.

Equipment  may include:

• food processors
• knife sharpening equipment
• poachers
• steamers
• weighing scales.

Preparation  may include:

• cleaning
• de-scaling
• pin-bone removal
• gutting
• filleting
• shelling
• skinning.

Cookery methods  may include:

• baking
• broiling
• frying
• grilling
• steaming
• sauteing.

Food quality adjustments  may relate to:

• taste:

• bitter
• salty
• sour
• sweet
• umami

• temperature
• texture:

• clean
• creamy
• crispy
• crunchy
• fibrous
• moist
• mousse
• rich
• slippery
• smooth
• velvety.

To adjust presentation  may involve:

• changing accompaniments and garnishes to maximise eye appeal:

• balance
• colour
• contrast

• changing plated food for practicality of:

• customer consumption
• service

• wiping drips or spills.

Environmental conditions  relates to appropriate:

• atmosphere
• humidity
• light
• packaging
• temperature
• use of containers
• ventilation.