Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SFIPRO201 Mapping and Delivery Guide
Head and peel crustaceans
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | SFIPRO201 - Head and peel crustaceans |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit of competency describes the skills and knowledge required to remove the head and peel the shell from raw or cooked crustaceans, such as prawns, crabs, bugs and lobsters. It requires the ability to prepare product, remove head and shell, assess for defects, grade, rinse and chill product.The unit applies to individuals who undertake routine tasks in peeling and shelling crustaceans in fish processing facilities and wholesale and retail outlets under the direction of a supervisor.All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food safety, biosecurity and environmental regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification requirements apply to this unit at the time of publication. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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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 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Prepare workplace |
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Element: Prepare product |
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Element: Head and peel product |
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Element: Treat, trim and maintain product |
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Element: Grade and pack product |
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