SITHCCC013_V1.0_Assessment 1 & 2 Completed

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC013 Prepare seafood dishes | Page 1 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Assessment Tasks Unit of Competency SITHCCC013 Prepare seafood dishes Assessment Type This is a summative assessment. The learners need adequate practice prior to undertaking the assessment. Assessment Tasks Task 1 Knowledge Questions Task 2 Research Report Task 3 Student Logbook

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC013 Prepare seafood dishes | Page 2 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Introduction The assessment tasks for SITHCCC013 Prepare seafood dishes are outlined in the assessment plan below. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Student User Guide . The Student Guide provides important information for you relating to completing assessment successfully. Assessment Requirements Performance Evidence Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:  follow standard recipes to prepare the following seafood classifications:  flat and round fish  oily and white fish  ocean and freshwater fish  octopus and squid  shellfish:  crustaceans  molluscs  whole or filleted fish  use each of the following seafood preparation techniques in preparing above seafood as required:  cleaning  de-scaling  pin-bone removal  filleting  portioning  shelling  skinning  follow standard recipes to prepare fresh, frozen and preserved seafood dishes using the following cookery methods:  deep and shallow frying  grilling  poaching

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC013 Prepare seafood dishes | Page 4 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  appropriate environmental conditions for storing and thawing fish and shellfish products to:  ensure food safety  optimise shelf life  safe operational practices using essential functions and features of equipment used to produce seafood dishes. Assessment Conditions Skills must be demonstrated in an operational commercial kitchen. This can be:  an industry workplace  a simulated industry environment, such as a training kitchen servicing customers. Assessment must ensure access to:  fixtures and large equipment:  commercial:  blenders and food mills  food processors  planetary mixers  commercial grade work benches (1.5 m/person)  commercial ovens with trays (one per two persons)  commercial refrigeration facilities:  cool room and/or fridge  freezer  deep-fryer  designated storage areas for dry goods and perishables  double sink  gas, electric or induction stove tops (two burners per person)  hot plate or griddle  salamander or other form of griller (one per four persons)  storage facilities:  shelving  trays  small equipment:  baking sheets and trays  containers for hot and cold food

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC013 Prepare seafood dishes | Page 5 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  cutting boards  food handler gloves  graters  knife sharpening equipment  sharpening steels and stones  knives and cleavers:  chef knives  filleting knives  utility knives  measurers:  metric calibrated measuring jugs  portion control scoops  oven mitts  poachers  pans and pots for small and large production:  stainless steel, cast iron, iron and non-stick fry pans  large and small pots  scoops, skimmers and spiders  scales  sets of stainless steel bowls  service-ware:  platters, dishes, and bowls  cutlery and serving utensils  small utensils:  flour and drum sieves  peelers, corers and slicers  strainers and chinois  scrapers  spatulas  tongs and serving utensils  steamers  spoons:  large plain and slotted metal spoons  ladles in a variety of sizes  serving spoons  wooden spoons

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC013 Prepare seafood dishes | Page 7 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Version history Version Date Changes / Updates Approved 1.0 May 2021 Contextualized and formatted assessment tool CEO

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC013 Prepare seafood dishes | Page 8 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Assessment details There are three assessment tasks/methods of evidence gathering. You are required to complete it. Your trainer /assessor will advise when assessments are due. SITHCCC013 Prepare seafood dishes 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, cookery and food storage methods. For you to be assessed as competent, you must successfully complete three assessment tasks:  Assessment Task 1: Knowledge questions – You must answer all questions correctly.  Assessment Task 2: Research report – You must research the historical and cultural origins of two dishes.  Assessment Task 3: Student Logbook – You must complete a range of cooking tasks and complete a Student Logbook. The assessor must also observe you while you complete a range of cooking tasks. Preparing for assessment Please read through all of the assessment tasks and related documents carefully before you get started. Ensure that you have everything that you need and seek clarification from your trainer, assessor or workplace supervisor if you have any questions. Supporting resources : Supporting resources include templates, journals, workbooks and portfolios which can be used to support you in providing evidence of your competence. Your assessor will provide you with these documents before you begin your assessment tasks. For this unit, the supporting resources comprise:  Research Report template (Assessment Task 2)  Service Planning template (Assessment Task 3)  Student Logbook (Assessment Task 3)

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC013 Prepare seafood dishes | Page 10 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Assessment submission You must complete and submit an Assessment Cover Sheet with your work. The assessment task is due on the date specified by your trainer/assessor. Any variations to this arrangement must be approved in writing by your trainer/assessor. Instructions  Read through all of the assessment task and related documents carefully before you get started.  Ensure that you have everything that you need and seek clarification from your trainer, assessor or workplace supervisor if you have any questions.  Ensure that you: o review the advice to students regarding answering knowledge questions in the Student User Guide o comply with the due date for assessment which your trainer / assessor will provide o adhere with TasCollege ’s assessment submission guidelines o answer all questions completely and correctly o submit work which is original and, where necessary, properly referenced o submit a completed assessment cover sheet with your work o avoid sharing your answers with other students. Assessment information Information about how you should complete this assessment can be found in Appendix A of the Student User Guide . Refer to the appendix for information on:  where this task should be completed  the maximum time allowed for completing this assessment task  whether or not this task is open-book. Note: You must fill up and submit the Assessment Coversheet with your assessment tasks submission. A template is provided as a separate document packed in the Student Resources Pack. Your assessor will provide you with these documents before you begin your assessment tasks.

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC013 Prepare seafood dishes | Page 11 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 1: List at least three food safety issues which you must consider when handling seafood. Describe how you would reduce each risk. Risk Strategy for reducing risk

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC013 Prepare seafood dishes | Page 13 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 3: List three signs that seafood has spoiled.

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC013 Prepare seafood dishes | Page 14 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 4: List at least three requirements for the safe storage of fish. At least one requirement must be the correct temperature range to store fish at.

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC013 Prepare seafood dishes | Page 16 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 6: Describe three safety techniques when using a filleting knife to cut seafood.

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC013 Prepare seafood dishes | Page 17 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 7: Describe four items which you should check before using a food processor to prepare seafood.

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC013 Prepare seafood dishes | Page 19 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 9: Describe one task related to seafood which is not suitable to be completed during mis en place.

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC013 Prepare seafood dishes | Page 20 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 10: Define the following, shellfish related, culinary terms:  Shelling –  Cleaning –  De-scaling –  Pin-bone removal –  Filleting –  Skinning –