Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SFIPRO304 Mapping and Delivery Guide
Boil and pack crustaceans
Version 1.0
Issue Date: June 2024
Qualification | - |
Unit of Competency | SFIPRO304 - Boil and pack crustaceans |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit of competency describes the skills and knowledge required to prepare, boil, cool and pack crustaceans, including prawns, crabs and lobsters. It requires the ability to thaw product, use cooking equipment, and cool and package product according to customer specifications. The unit applies to individuals who undertake routine tasks in processing 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 work area |
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Element: Prepare crustaceans |
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Element: Boil and cool crustaceans |
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Element: Pack crustaceans |
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