Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SFIPROC201C Mapping and Delivery Guide
Head and peel crustaceans
Version 1.0
Issue Date: June 2024
Qualification | - |
Unit of Competency | SFIPROC201C - Head and peel crustaceans |
---|---|---|---|
Description | This unit of competency involves removing the head and peeling the shell from raw or cooked crustaceans, such as prawns, crabs, bugs and lobsters. It includes removing the meat and preparing, grading and packaging product according to specifications. 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 for fish processing facilities, and wholesale and retail outlets that peel and shell crustaceans.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. |
||
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: Prepare workplace |
| |||||||
Element: Prepare product |
| |||||||
Element: Head and peel product |
| |||||||
Element: Grade and pack product |
|