Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SFIPROC105B Mapping and Delivery Guide
Fillet fish and prepare portions
Version 1.0
Issue Date: June 2024
Qualification | - |
Unit of Competency | SFIPROC105B - Fillet fish and prepare portions |
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Description | This unit of competency involves slicing cutlets or cutting fillets from fish, and then skinning and cutting portions from the fillet. It also addresses the rinsing and chilling of fillets, cutlets or steaks. 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 may have application to a fish processing area within a manufacturing facility, aquaculture facility, and wholesale and retail outlets selling seafood.It extends to filleting and cutting portions, such as steaks and cutlets, to customer specifications. Skills in cleaning fish, working with knives and cleaning the work area are covered in other units: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, food safety and hygiene regulations and procedures and ecologically sustainable development (ESD) principles. 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. |
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Prerequisites/co-requisites | SFIPROC106B Work with knives | ||
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 for filleting |
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Element: Fillet fish |
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Element: Finalise filleting activities |
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