Cambodian Skills Delivery Model

SEAL National Course Catalogue · MLVT / National Training Board

Sector Frameworks

1,164

Qualifications

15,161

Competency Units

10,938

Elements

41,782

Learning Outcomes

2,822

Assessment Packages

Prepare seafood dishes

KHU-TOU-0060

Australian Equivalent

SITHCCC037

Elements

Learning Outcomes

This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of fish and shellfish dishes following standard recipes. It requires the ability to select, prepare and portion seafood, and to use relevant equipment, and cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters. The skills in this qualification must be applied in accordance with Com

Elements & Learning Outcomes

E1Select ingredients.

0060.E1.O1Confirm food production requirements from standard recipes.

0060.E1.O2Calculate ingredient amounts according to requirements.

0060.E1.O3Identify and select seafood products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

E2Select, prepare and use equipment.

0060.E2.O1Select type and size of knives and other equipment suitable to requirements.

0060.E2.O2Safely assemble and ensure cleanliness of equipment before use.

0060.E2.O3Use knives and other equipment safely and hygienically according to manufacturer instructions.

E3Portion and prepare ingredients.

0060.E3.O1Thaw frozen seafood according to food safety guidelines as required.

0060.E3.O2Sort and assemble ingredients according to food production sequencing.

0060.E3.O3Weigh and measure ingredients and create portions according to recipe.

0060.E3.O4Use seafood preparation techniques according to recipe.

0060.E3.O5Minimise waste to maximise profitability of food items prepared.

E4Cook seafood dishes.

0060.E4.O1Follow standard recipes to select and use seafood cookery methods.

0060.E4.O2Prepare seafood accompaniments and add sauces as required.

0060.E4.O3Make food quality adjustments within scope of responsibility.

E5Present fish and shellfish.

0060.E5.O1Portion and serve fish and shellfish according to recipe requirements.

0060.E5.O2Add sauces and garnishes according to standard recipes.

0060.E5.O3Visually evaluate dish and adjust presentation.

0060.E5.O4Store prepared food items in appropriate environmental conditions.

0060.E5.O5Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.