Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SFIPROC401C Mapping and Delivery Guide
Evaluate a batch of seafood
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | SFIPROC401C - Evaluate a batch of seafood |
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Description | This unit of competency involves identifying the features of seafood species to determine both scientific and correct marketing names. There is a requirement to be able to take samples of the seafood for sensory evaluation, and to identify relationships between sensory, chemical and/or microbiological indicators to determine the presence or otherwise of spoilage factors. Knowledge of seafood species is applied to the determination of product quality, likely yield, productivity requirements and to decide appropriate action to be taken in respect of the batch.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 seafood processing facilities.All enterprise or workplace procedures and activities are carried out according to relevant government regulations, licensing and other compliance requirements andfood safety and hygiene regulations and procedures. | ||
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: Identify seafood species by scientific and correct marketing names |
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Element: Sample a batch of seafood for sensory evaluation |
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Element: Evaluate seafood to determine presence (or otherwise) of spoilage characteristics |
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Element: Develop a quality profile for the batch using a scoring system |
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Element: Estimate yields and productivity for a batch of seafood |
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Element: Initiate action for the batch of seafood according to its quality profile |
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