Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SFIDIST201C Mapping and Delivery Guide
Prepare, cook and retail seafood products

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency SFIDIST201C - Prepare, cook and retail seafood products
Description This unit of competency involves selecting, preparing and cooking seafood products to order in a retail shop, and cleaning up cooking facilities. This unit does not deal with generic skills (non-seafood) that are required for cooking and retailing. Licensing, legislative, regulatory or certification requirements may apply to this unit. Therefore it will be necessary to check with the relevant state or territory regulators for current licensing, legislative or regulatory requirements before undertaking this unit.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit has application to a retail outlet which sells cooked seafood product to the public.All enterprise or workplace procedures and activities are carried out according to relevant government regulations, licensing and other compliance requirements, including occupational health and safety (OHS) guidelines and food safety and hygiene regulations and procedures and ecologically sustainable development principles (ESD). Equipment operation, maintenance, repairs and calibrations are undertaken in a safe manner that conforms to manufacturer instructions. Appropriate personal protective equipment (PPE) is selected, checked, used and maintained.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Select product to cook
  • Appropriate PPE is worn.
  • Seafood to be cooked to order is identified and assessed for suitability and stored correctly until required.
  • Fresh or thawed product selected to be cooked is handled with care to ensure it is not physically damaged.
  • Product identified as unsuitable is set aside and reported to the appropriate person.
  • Temperature of product awaiting cooking is maintained within the required range to ensure conformity with food safety regulations.
  • Ingredients required for cooking are identified and stored correctly until required.
  • Equipment and power sources are operated safety and effectively as required by the enterprise.
  • Commercial cooking oil/fat is used safely and within approved temperature range.
       
Element: Pre-cook product
  • Batters, crumbs and other seafood coatings are prepared and stored.
  • Product is pre-cooked and stored at the appropriate temperature to ensure conformity with food regulations.
  • Pre-cooked product is stored in cool rooms or refrigerated counter units in the appropriate place to ensure no cross-contamination occurs, and conformity with food regulations.
       
Element: Cook and sell product to order
  • Customer's order is taken and recorded.
  • Product is cooked for sufficient time to ensure that the temperature and colour conforms to food regulations.
  • Customer's order is assembled when all items are cooked, and wrapped/packaged.
       
Element: Clean facilities
  • Cooking equipment and preparation area are kept clean during operation.
  • When cooking operations are closed, cooking equipment is cleaned.
  • Cleaning equipment and cleaning chemicals are used correctly.
  • Cooking oil/fat is filtered to ensure conformity with food regulations, and disposal follows ESD procedures.
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

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 evidence required to demonstrate competence in this unit

Assessment must confirm the ability to:

cook, wrap and serve suitable product courteously and knowledgeably so that customer's needs are met

clean cooking equipment and preparation area to ensure compliance with enterprise procedures and food regulations.

Assessment must confirm knowledge of:

deep frying and grilling of a variety of seafood species

degree of freshness and spoilage for a particular species

common seafood defects, diseases and parasites

species identification

food regulations for the preparation and display of pre-cooked product

species harvest or fishing area, seasonality and cooking methods.

Context of and specific resources for assessment

Assessment is to be conducted at the workplace or in a simulated work environment.

Resources may include:

deep fryer, steamer, barbeque and oven

grill plate

seafood product

refrigerated storage rooms

temperature measuring devices

cooking medium, such as oils

cooking materials, such as batters and crumbs

salt

wrapping materials

cooking utensils

Australian Seafood Handbook: An Identification Guide to Domestic Species, CSIRO.

Method of assessment

The following assessment methods are suggested:

select, prepare and cook by deep frying and grilling a range of seafood that has at least one (1) of the following:

fresh fish

raw crustaceans and molluscs

demonstrate product knowledge for at least three (3) common fish species, two (2) common crustaceans and two (2) common molluscs.

Guidance information for assessment

This unit may be assessed holistically with other units within a qualification.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Required skills

assessing seafood freshness and suitability as a 'cook-to-order' item

cleaning the workplace and using cleaning chemicals safely

communicating to take a customer's order

handling, wrapping and packaging cooked seafood

identifying cooking times for deep fried and grilled seafood.

Literacy skills used for:

identifying and tracing product

interpreting cooking recipes

interpreting enterprise procedures

recording customer orders when taken face to face or by telephone.

Numeracy skills used for:

accurately reading a thermometer

calculating extensions of weight and price to give an accurate price of product

calculating total of invoice or bill

counting product for stocktaking purposes

reading and interpreting electronic scales.

Required knowledge

hygienic handing of cooked and raw seafood

hygienic handling of pre-cooked and cooked seafood

product knowledge:

assessment of spoilage, defects and parasites

cooking methods, such as grilling, barbecuing, baking and deep frying

correct marketing name

handling, wrapping and packaging

harvest or fishing area

potential food safety hazards

presentation of product

prohibited species

seasonality

shelf life of raw materials

suitability of different cooking methods, such as grilling, baking, barbequing, deep frying and steaming for species sold.

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.

Relevant government regulations, licensing and other compliance requirements may include:

biosecurity, translocation and quarantine

Australian Quarantine Inspection Service (AQIS) and other import requirements

business or workplace operations, policies and practices

correct marketing names and labelling

ESD principles, environmental hazard identification, risk assessment and control

fisheries or aquaculture regulations, permits and licences

food safety, Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody

health and welfare of aquatic animals

OHS hazard identification, risk assessment and control.

OHS guidelines may include:

appropriate workplace provision of first aid kits and fire extinguishers

clean, uncluttered, hygienic workplace

codes of practice, regulations and/or guidance notes which may apply in a jurisdiction or industry sector

enterprise-specific OHS procedures, policies or standards

hazard and risk assessment of workplace, maintenance activities and control measures

induction or training of staff, contractors and visitors in relevant OHS procedures and/or requirements to allow them to carry out their duties in a safe manner

OHS training register

safe lifting, carrying and handling techniques, including manual handling, and the handling and storage of hazardous substances

safe systems and procedures for work, including fall protection, confined space entry and the protection of people in the workplace

systems and procedures for the safe maintenance of property, machinery and equipment, including hydraulics and exposed moving parts

the appropriate use, maintenance and storage of PPE.

Food safety and hygiene regulations and procedures may include:

Australian Shellfish Sanitation program

display, packaging and sale of food, including seafood and aquatic products

equipment design, use, cleaning and maintenance

handling and disposal of condemned or recalled seafood products

HACCP, food safety program, and other risk minimisation and quality assurance systems

location, construction and servicing of seafood premises

people, product and place hygiene and sanitation requirements

Primary Products Standard and the Australian Seafood Standard (voluntary)

processing, further processing and preparation of food, including seafood and aquatic products

product labelling, tracing and recall

receipt, storage and transportation of food, including seafood and aquatic products

requirements set out in Australian and New Zealand Food Authority (ANZFA) Food Standards Code and state and territory food regulations

temperature and contamination control along chain of custody.

ESD principles may include:

controlling effluents, chemical residues, contaminants, wastes and pollution

improving energy efficiency

increasing use of renewable, recyclable and recoverable resources

minimising noise or odour emissions

reducing emissions of greenhouse gases

reducing energy use

reducing use of non-renewable resources

undertaking environmental hazard identification, risk assessment and control

using and recycling of water and maintaining water quality.

PPE may include:

gloves

insulated protective clothing for freezers or chillers and refrigeration units

non-slip or other safety footwear

protective hair, beard and boot covers

uniforms or overalls.

Product may include:

barbequed, baked, steamed or grilled whole fish, fillets and cutlets

fried fish fillets, crustaceans and molluscs

potato chips

Equipment may include:

baking ovens

cleaning chemicals

cleaning equipment

deep fryers

display trays and tongs

fish tubs

frying baskets

grill plates

ice machines

knives and sharpening steel

oil filtering equipment

packaging material

refrigerated display units

salt shakers

scales (electronic and mechanical)

scoops

steamers

thermometers or other temperature measuring devices

wrapping paper.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Appropriate PPE is worn. 
Seafood to be cooked to order is identified and assessed for suitability and stored correctly until required. 
Fresh or thawed product selected to be cooked is handled with care to ensure it is not physically damaged. 
Product identified as unsuitable is set aside and reported to the appropriate person. 
Temperature of product awaiting cooking is maintained within the required range to ensure conformity with food safety regulations. 
Ingredients required for cooking are identified and stored correctly until required. 
Equipment and power sources are operated safety and effectively as required by the enterprise. 
Commercial cooking oil/fat is used safely and within approved temperature range. 
Batters, crumbs and other seafood coatings are prepared and stored. 
Product is pre-cooked and stored at the appropriate temperature to ensure conformity with food regulations. 
Pre-cooked product is stored in cool rooms or refrigerated counter units in the appropriate place to ensure no cross-contamination occurs, and conformity with food regulations. 
Customer's order is taken and recorded. 
Product is cooked for sufficient time to ensure that the temperature and colour conforms to food regulations. 
Customer's order is assembled when all items are cooked, and wrapped/packaged. 
Cooking equipment and preparation area are kept clean during operation. 
When cooking operations are closed, cooking equipment is cleaned. 
Cleaning equipment and cleaning chemicals are used correctly. 
Cooking oil/fat is filtered to ensure conformity with food regulations, and disposal follows ESD procedures. 

Forms

Assessment Cover Sheet

SFIDIST201C - Prepare, cook and retail seafood products
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

SFIDIST201C - Prepare, cook and retail seafood products

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: