Unit of competency Outline

Date retreived
22/07/2026 1:59 PM AWST

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Select, prepare and cook seafood

Select, prepare and cook seafood

Unit of competency
National Code
SITHCCC011A
State Code
S6352
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
01/01/2011
View on TGA
State Implementation and Classification
Approved Date
19/08/2009
Field of Education
110109 - Cookery
Original Release Date
19/08/2009
Nominal Hours
32
Description
This unit describes the performance outcomes, skills and knowledge required to select, prepare, present and store seafood in a commercial kitchen or catering operation.Menu items to be produced from seafood may include a variety of classical and contemporary dishes, of varying cultural and ethnic origins, and may involve raw or cooked fish, shellfish and seafood by-products.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Select and store seafood.
  • 1.1 Select seafood according to quality, seasonal availability, price and requirements for specific menu items.
  • 1.2 Estimate yields accurately for various types of seafood.
  • 1.3 Maintain and kill live seafood, where used, in a humane manner and according to government regulations.
  • 1.4 Handle and store seafood hygienically and correctly.
  • 1.5 Thaw frozen seafood to ensure maximum quality, hygiene and nutrition.
  • 1.6 Where applicable, check date stamps and codes to ensure quality control.
2 Prepare and cook fish and shellfish.
  • 2.1 Clean, gut and fillet fish correctly and efficiently according to enterprise standards.
  • 2.2 Clean and prepare shellfish and other types of seafood according to enterprise standards.
  • 2.3 Cook seafood to enterprise standards using a variety of cookery methods.
  • 2.4 Use fish and shellfish by-products appropriately for a variety of dishes and menu items.
3 Present fish and shellfish.
  • 3.1 Prepare and present fish and shellfish for service.
  • 3.2 Prepare suitable sauces and dips according to standard recipes and as required to accompany menu items.
  • 3.3 Select plate presentations and garnishing techniques and use according to recipes and enterprise standards.
  • 3.4 Carry out service according to enterprise methods and standards.
RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

Seafood must include:
shellfish, including molluscs and crustaceans
fish.


Fish may be fresh, frozen or preserved, from ocean or freshwater, and includes:
octopus and squid
flat fish
round fish
fillets
whitefish
oily fish.


Considerations for cooking seafood must include:
variety of fish and shellfish
cut and size or portion
whole fish or fillets
texture and types of flesh
bone in or boneless portions.


Considerations for preparing and presenting fish and shellfish must include:
palatability
visual appearance
harmony of ingredients
comparative size between dish and garnish
quality and taste.
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
ability to prepare and serve a variety of fish and shellfish raw or cooked as appropriate to enterprise standards
preparation of dishes for customers within typical workplace time constraints
detailed understanding of the different classifications of seafood
understanding and demonstration of storage and handling issues related to seafood.


Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a fully equipped operational commercial kitchen, including industry-current equipment, as defined in the Assessment Guidelines
access to specific equipment for preparing seafood, including fish poacher or similar, fish scaler and pliers or tweezers
use of authentic ingredients
industry-realistic ratios of kitchen staff to customers.


Methods of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
direct observation of the candidate preparing and cooking fish and shellfish
sampling of dishes cooked by the candidate
written or oral questions to test knowledge on storage issues related to fish and shellfish
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.


Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
Replaces
State Code National Code Title Type
E2063 THHBCC06B Prepare and cook seafood Unit of competency
Replaced By
State Code National Code Title Type
WF622 SITHCCC302 Produce seafood dishes Unit of competency