SITHCCC037_Student_Pack_BY_PARMINDER...__1_.docx

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au assessment process.  I confirm that t he criteria used for this assessment has been discussed with me, as have the consequences and possible outcomes of this assessment.  I confirm I have accessed and understand the assessment information as provided in the Training Organisation’s Student Handbook.  I confirm I have been given fair notice of the date, time, venue and/or other arrangements for this assessment.  I confirm that I am ready for assessment. Student Name: _______________PARMINDER KAUR_______________________ Student Signature: ____PARMINDER KAUR_______________________________ Assessment method-based instructions and guidelines: Knowledge Test Assessment type  Written Questions Instructions provided to the student: Assessment task description:  This is the first (1) assessment task you must successfully complete to be deemed competent in this unit of competency.  The Knowledge Test is comprised of sixteen (16) written questions  You must respond to all questions and submit them to your Trainer/Assessor.  You must answer all questions to the required level, e.g. provide an answer within the required word limit, to be deemed satisfactory in this task  You will receive your feedback within two (2) weeks, and you will be notified by your Trainer/Assessor when your results are available. Applicable conditions:  All knowledge tests are untimed and are conducted as open book assessment (this means you can refer to your textbook during the test).  You must read and respond to all questions.  You may handwrite/use a computer to answer the questions.  You must complete the task independently.  No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or Not Satisfactory.  As you complete this assessment task, you are predominately demonstrating your written skills and knowledge to your trainer/assessor. BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC037 Student Pack Version: February 2023 Page 3 of 55

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Assessment Task 1: Knowledge Test Provide your response to each question in the box below. Q1: Answer the following questions regarding culinary terms and trade names: 1.1. Identify five (5) ingredients commonly used in the production of different seafood dishes given in column 1 of the table. Seafood dishes Ingredients (Identify 5) Small grilled fish Green onions Fresh coriander leaves Soy sauce Garlic clove Sesame oil Grilled salmon fillet with green beans, caper and almond sauce Salmon Green beans Caper almond White fish with herb butter over spinach White fish Herbs Butter Spinach Pan-fried ocean trout with kohlrabi salad 1.2. Outline the culinary terms and trade names listed in the table. Culinary terms and trade names Explanation (Single sentence each) Beurre blanc A butter, onion, and vinegar sauce that is typically served with seafood meals Satisfactory response Yes ☐ No ☐ BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC037 Student Pack Version: February 2023 Page 6 of 55

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Q4: Answer the following questions: Satisfactory response Yes ☐ No ☐ 4.1. Identify three (3) contents of date codes. 1. Packaging date 2. Manufacturing date 3. Expiry date 4.2. Identify three (3) contents of date codes. 1. Best-before 2. Use by dates 3. Production Q5: Answer the following questions: 5.1. For each of the seafood products listed in column 1 of the table below, identify the following characteristics: a) Appearance a. balance b. colour c. contrast b) Freshness and quality indicators c) Taste d) Texture Satisfactory response Yes ☐ No ☐ Seafood products and seafood dishes Appearance: balance colour contrast Freshness and other quality indicators Two (2) each Taste Texture Whole fish Colours that are brilliant, bright, and shiny. Harmonious colour and balance The fish don't appear to have injuries, damage, or skin breaks. While firmly fastened to the fish, the scales should have a Natural taste Elastic and solid BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC037 Student Pack Version: February 2023 Page 9 of 55

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Q8: Answer the following questions: 8.1. Outline the cookery methods from the following list for different cuts and types of fish and shellfish listed in the table.  Deep frying  Shallow frying  Grilling  Poaching  Sous vide  Steaming  Whole baked Cuts and types of fish and shellfish Cookery methods Steamed flat fish Steaming Whole round fish Whole baked Salmon fillet Grilling White fish Sous vide Ocean trout Shallow frying Freshwater small fish Grilling Octopus Roasting Squid Poaching Crustaceans with green prawns Deep Frying Molluscs Steaming Satisfactory response Yes ☐ No ☐ 8.2. What are the methods in cooking fish and shellfish? Write your answer using 30-50 words. The first method involves the removal of bones from the fish so that it can be put in the form to cook. The microwave can be used for cooking fish and shellfish. The fish can be put in the over by applying oil on both the sides of the fish. It can be placed on the equipment used for grilling in the microwave so that the fish can be cooked from both sides properly. Satisfactory response BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC037 Student Pack Version: February 2023 Page 12 of 55

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au 12.1. What are the appropriate environmental conditions for storing and thawing fish and shellfish products to ensure food safety? Write your answer using 20 words minimum. Thawing in a refrigerator Simply place the frozen seafood in the refrigerator and wait for it to thaw; this is undoubtedly the simplest way to defrost frozen food. Thawing of Cold Water Put the bag of food in some cold tap water to thaw it. Never use hot water since doing so can raise the temperature of the food's surface to a point where dangerous bacteria can start to grow. To keep the water cold enough, you'll need to replace it every 30 minutes. 12.2. Discuss the following related to seafood products and dishes to ensure food safety using the word limits specified. a) Cooking process: When preparing seafood, particularly roasts, make sure it is cooked thoroughly. The most accurate approach to determine this is to insert a probe thermometer into the thickest portion of the bird. At least 75oC should be present. Alternately, you can examine it by breaking apart the thigh and seeing if the juices are clear and there is no pink shellfish. b) Cooling process: Food that won’t be consumed immediately after cooking can be allowed to cool to room temperature within two hours before being placed in the refrigerator. It should be put directly in the refrigerator to cool down below 5°C if you aren’t home. Despite your reluctance, contemporary refrigerators can handle the load. Don’t forget to cover the food. c) Timeframes and temperatures: A reasonable rule of thumb is to cook food until the internal temperature reaches 75°C. However, if the food is held at that temperature for an extended period, such as 10 minutes at 68°C, the internal temperature may be lower. 12.3. How can you optimise shelf-life of seafood products and dishes? Write your answer using 20 words minimum. Keep cooked or ready-to-eat seafood on the top shelves and raw seafood on the bottom shelves to prevent any leaks from the raw seafood from dripping on and contaminating other meals. BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC037 Student Pack Version: February 2023 Page 15 of 55

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Q16: Yes ☐ No ☐ 16.1. What are the plating methods for practicality of service and customer consumption? Write your answer using 20 words minimum. Using proper sized plate so that the dish cannot seem as overly served, using the accompaniments that go with the dish and cutting the veggies used for garnishing in equal pieces so that it will look good. 16.2. What is the practical plate presentation? Write your answer using 20 words minimum. The practical plate presentation means how the dish is finally served. The practical presentation will decide the reaction of the customers as the practical presentation plays an important role in making the dish innovate and attractive. BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC037 Student Pack Version: February 2023 Page 18 of 55

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au  This skill test is untimed and is conducted as an open book assessment (this means you are able to refer to your textbook or other learner materials during the test).  You will be assessed independently on this assessment task.  No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or Not Satisfactory.  As you complete this assessment task, you are predominately demonstrating your skills, techniques and knowledge to your trainer/assessor.  Your trainer/assessor may ask you relevant questions during this assessment task Resubmissions and reattempts:  Where a student’s answers are deemed not satisfactory after the first attempt, a resubmission attempt will be allowed.  The student may speak to their trainer/assessor if they have any difficulty in completing this task and require reasonable adjustments.  For more information, please refer to the Training Organisation’s Student Handbook. Location:  This assessment task may be completed in: ☐ a classroom ☐ learning management system (i.e. Moodle), ☐ workplace, ☐ or an independent learning environment.  Your Trainer/Assessor will provide you with further information regarding the location for completing this assessment task. Purpose of the assessment The purpose of this assessment task is to assess the student’s knowledge and skills essential to prepare seafood dishes in a range of contexts and industry settings.  Skills to follow standard recipes to prepare at least ten finished seafood dishes using each of the following seafood classifications at least once (at least once across preparation of the ten dishes): o flat and round fish o oily and white fish o ocean and freshwater fish o shellfish:  crustaceans including green prawns  molluscs  octopus and squid  Skills to use each of the following seafood preparation techniques at least once when preparing the above dishes (at least once across the preparation of the ten dishes): BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC037 Student Pack Version: February 2023 Page 21 of 55

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au o cleaning o scaling o pin-bone removal o filleting - flat and round fish o portioning o shelling o skinning  Skills to use each of the following cookery methods at least once when preparing the above dishes (at least once across preparation of the ten dishes): o deep frying o shallow frying o grilling o poaching o sous vide o steaming o whole baked  Skills to prepare, plate and present two portions each of the above finished dishes: o within commercial time constraints and deadlines o following procedures for portion control and food safety practices when handling and storing seafood o responding to at least one special customer request. Task instructions  This is an individual assessment.  The purpose of this assessment task is to assess student’s ability to ability to select, prepare and portion seafood, and to use relevant equipment, and cookery and food storage methods.  This task will take place in an operational commercial kitchen. This can be: o an industry workplace; or o a simulated industry environment, such as an industry-realistic training kitchen servicing customer.  The trainer/assessor will take on the role of Supervisor.  The trainer/assessor must ensure that the student has access to the following in the simulated or workplace environment. o Food preparation list (Appendix C) o Standard recipes book. (Appendix D) o Equipment list (Appendix E)  The student must use the templates provided to document their response.  The student must follow the word-limits specified when completing the templates.  The trainer/assessor must assess the student based on the performance checklists provided. BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC037 Student Pack Version: February 2023 Page 22 of 55

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Assessment Task 2: Skill Test Skills Test This assessment task requires you to prepare and cook a range of seafood dishes following standard recipes. This assessment will be completed in two (2) phases. Phase 1 requires the student to select and prepare ingredients and equipment before the beginning of service i.e., mise en place. The following activities will be completed during this phase:  Activity 1: Selection of ingredients according to food preparation list and standard recipes  Activity 2: Selection and preparation of equipment  Activity 3: Portioning and preparation of ingredients. Phase 2 requires the student to cook and present the recipes. During this phase, Activity 4 will be completed. In this activity, the student would cook and present a range of seafood dishes using the preparation techniques and cooking methods specified in the table. Seafood Recipe Seafood preparation technique Cooking Method Flat fish Steamed fish with ginger Pin-bone removal Steaming Round fish Whole Baked Fish Filleting round fish Whole baked Oily fish Grilled salmon fillet with green beans, caper and almond sauce Filleting – flat fish Grilling White fish White fish with herb butter over spinach Broiling Sous vide Ocean fish Pan-fried ocean trout with kohlrabi salad Filleting Shallow frying Freshwater fish Small grilled fish Cleaning and scaling Grilling Octopus Oven roasted octopus with potatoes Skinning Roasting Squid Poached squid with olive and orange stuffing Portioning Poaching Crustaceans with green prawns Deep-fried battered prawns with sweet chilli sauce Shelling Deep frying Molluscs Molluscs with wasabi butter Cleaning Steaming Phase 1: MISE EN PLACE BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC037 Student Pack Version: February 2023 Page 23 of 55

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Activity 1: Selection of ingredients according to food preparation list and standard recipes This activity requires you to select ingredients based on the food preparation list and standard recipes. The following documents are given in the appendix:  Food preparation list (Appendix C)  Standard recipes book. (Appendix D) To complete this activity, you are required to complete the steps below. Step 1: Confirm food production requirements from food preparation list (Appendix C - provided at the end of this assessment) and standard recipes (Appendix D - provided at the end of this assessment) to ensure readiness and prepare customer orders on time. Further, you need to calculate the ingredient amounts required according to food preparation requirements established in the food preparation list and standard recipes. You must record the calculated ingredients using the food preparation list (Template 1). An example of calculations is provided in Template 1. Step 2: After calculation of the ingredient amounts, you are then required to identify and select products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements. Following are the quality, freshness and stock rotation requirements against which the ingredients are to be checked:  Quality and freshness requirements:  Its odour must be pleasant and fresh which is the first thing that should be checked.  The seafood must not have any pin feathers attached to it.  The skin of seafood items must be free from discolouration, cuts and bruising.  It must not have freezer burn and its packaging must not be damaged.  The expiry dates and storage methods must be checked to ensure that it is safe for use.  Follow stock rotation requirements.  Locate and read date codes and rotation labels on food products  Check expiry dates of the products.  Select items based on the first in first out (FIFO) basis. When checking the products and ingredients for quality, you must tick against each recipe in their respective columns for freshness and stock rotation requirements using (Template 1). BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC037 Student Pack Version: February 2023 Page 24 of 55

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au `Template 1: Food preparation list Recipes Numbe r of serves recipe yields Ingredients Quantity Meet the quality requirements Does not meet the quality requirements Specify corrective action – if taken Small grilled fish 1 Firm white fish fillets 4 (200g each)   Fresh coriander leaves 1/4 cup   Green onions 2   Red chilli, deseeded, thinly sliced 1 long   Fresh ginger   Garlic clove 1   Caster sugar 1 tsp   Soy sauce 1 tbsp   Peanut oil 1 1/2 tbsp   Sesame oil 1 tsp   Steamed jasmine rice, to serve   Steamed Asian greens, to serve   Whole Baked Fish/snapper whole snapper or other whole fish 2 x 800g / 1.6 lb   Salt 1 1/2 tsp   Black pepper 1/2 tsp   BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC037 Student Pack Version: February 2023 Page 25 of 55

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Olive oil 2 tbsp   Fresh dill springs 1/2 cup   Parsley leaves 1/2 cup   Garlic cloves 4     Lemon 1 with 8 slices   Garlic 2   unsalted butter 150 g/ 10 tbsp   Lemon wedges 2     Grilled salmon fillet with green beans, caper and almond sauce 4 x 160g salmon fillets 4 x 160g    2 tbs salted (or brined) capers, drained, rinsed and chopped 2 tbs   spring onion, finely sliced 1   tsp finger lime caviar 2   tbs toasted almonds, chopped 2   olive oil 1/3 cup (80ml)   sprigs dill, roughly chopped 3   BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC037 Student Pack Version: February 2023 Page 26 of 55

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au green beans, steamed, to serve 400g     White fish with herb butter over spinach tilapia filets, 6-8 ounces each 2   olive oil, divided 2   packed spinach 2 tbsp   unsalted butter, softened   minced fresh herbs such as tarragon, chervil, parsley, cilantro, basil, marjoram, or oregano 2 tbsp     Pan-fried ocean trout with kohlrabi salad  4 slice prosciutto 4    4 ocean trout fillets, skin removed, pin-boned 4   BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC037 Student Pack Version: February 2023 Page 27 of 55

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au  vegetable oil, for frying    1 telegraph cucmber, peeled, deseeded, sliced 1     feta cheese, crumbled 200 g     Small grilled fish  1/4 cup (60ml) olive oil, plus extra to brush ¼    12 small (about 50-70g) whole fish (such as small whiting, garfish or sardines) 12    2 tablespoons grated lemon rind 2   BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC037 Student Pack Version: February 2023 Page 28 of 55

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au  2 garlic cloves, finely chopped 2    2 tablespoons chopped flat- leaf parsley 2       Oven roasted octopus with potatoes  1 Lb (450 g) octopus tentacles 1 lb    ½ Lb (225 g) golden potatoes  8 tbsp extra virgin olive oil ½ Lb (225 g)    1 tbsp capers in oil 1   BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC037 Student Pack Version: February 2023 Page 29 of 55

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au ¼ cup white wine ¼    1 tbsp dried oregano 1    1 tbsp dried oregano 1    1 pinch table salt 1   Poached squid with olive and orange stuffing 740g squid cleaned (outer membrane left on) and wings on 740g   1 tbspn lemon juice 1   4 tbspn capers 4   2 tbspn Verjuice 2   3/4 cup Extra Virgin Olive Oil 3/4     BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC037 Student Pack Version: February 2023 Page 30 of 55

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC037 Student Pack Version: February 2023 Page 31 of 55

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Performance Criteria/Performance Checklist: Activity 1 This task must address the following performance criteria/ performance checklist. To be assessed as satisfactory (S) in this assessment task, the participant needs to demonstrate competency in the following critical aspects of evidence S N/S Trainer/Assessor to complete (Comment and feedback to students) Confirmed food production requirements from food preparation list (Appendix C - provided at the end of this assessment) and standard recipes (Appendix D - provided at the end of this assessment) to ensure readiness and prepare customer orders on time.   Calculated the ingredient amounts required according to food preparation requirements established in the food preparation list and standard recipes.   Identified and selected products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements.  Checked for the following quality and freshness requirements:  Its odour must be pleasant and fresh which is the first thing that should be checked.  The seafood must not have any pin feathers attached to it.  The skin of seafood and seafood items must be free from discolouration, cuts and bruising.  It must not have freezer burn and its packaging must not be damaged.  The expiry dates and storage methods must be checked to ensure that it is safe for use.  Followed stock rotation requirements.  Locate and read date codes and rotation labels on food products  Check expiry dates of the products.   BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC037 Student Pack Version: February 2023 Page 32 of 55

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au  Select items based on the first in first out (FIFO) basis.  Checked perishable supplies for spoilage or contamination prior to preparation.  Conducted temperature checks according to food safety procedures.  Checked all perishable supplies for quality:  currency of best by or use by dates  freshness  size  weight. The student’s performance was:  Not satisfactory  Satisfactory Feedback to student: Student signature Trainer/Assessor signature BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC037 Student Pack Version: February 2023 Page 33 of 55

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Activity 2: Selection and preparation of equipment This activity requires you to select and prepare equipment, such as knives, trays, cutting boards and any other equipment used to prepare the required dishes. The equipment is listed in the Equipment list (Appendix E). To complete this activity, you are required to complete the steps given below. Step 1: Select type and size of knives and other equipment suitable to each dish and its requirements.  Analyse the preparation requirements and the cooking methods to be used for each dish based on the information given in the Recipe (Appendix D).  Select type and size of knife and equipment suitable to each seafood dish. Step 2: Determine the equipment safety and hygiene requirements according to manufacturer instructions.  Analyse the manufacturer specifications/Operations Manual.  Determine the equipment safety and hygiene requirements from the operations manual. Step 3: Safely assemble and ensure cleanliness of equipment before use.  Analyse the manufacturer specifications/Operations Manual.  Determine the procedure to assemble and ensure cleanliness of equipment.  Assemble equipment safely and clean before use. Step 4: Further, document the following information based on outcomes of Step 1 – Step 3 using Template 2.  Knives and equipment selected for each dish.  Safety requirements for handling the knife.  Hygiene requirements for the knives and equipment selected. BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC037 Student Pack Version: February 2023 Page 34 of 55

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Template 2: Equipment required Equipment required Seafood dishes Knives and Equipment required Safety measures (Two each) Hygiene requirements (Two each) Small grilled fish Whole Baked Fish/snapper BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC037 Student Pack Version: February 2023 Page 35 of 55

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Grilled salmon fillet with green beans, caper and almond sauce White fish with herb butter over spinach Pan-fried ocean trout with kohlrabi salad BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC037 Student Pack Version: February 2023 Page 36 of 55

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Small grilled fish BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC037 Student Pack Version: February 2023 Page 37 of 55

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Oven roasted octopus with potatoes Poached squid with olive and orange stuffing Deep-fried battered prawns with sweet chilli sauce BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC037 Student Pack Version: February 2023 Page 38 of 55

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Molluscs with wasabi butter ANSWER- Equipment Required: 1. Small Grilled Fish: - Equipment: Grill, Fish Spatula, Tongs - Safety Measures: Use heat-resistant gloves, Keep a fire extinguisher nearby - Hygiene Requirements: Clean the grill before and after use, Wash hands before handling the fish 2. Whole Baked Fish/Snapper: - Equipment: Baking Tray, Oven, Fish Spatula - Safety Measures: Use oven mitts when handling hot trays, Ensure the oven is off after use - Hygiene Requirements: Clean the baking tray before and after use, Ensure the fish is fresh and properly cleaned 3. Grilled Salmon Fillet with Green Beans, Caper, and Almond Sauce: - Equipment: Grill, Saucepan, Mixing Bowl - Safety Measures: Use heat-resistant gloves, Keep a fire extinguisher nearby - Hygiene Requirements: Wash all vegetables thoroughly, Ensure all utensils are clean before use 4. White Fish with Herb Butter over Spinach: - Equipment: Skillet, Mixing Bowl, Knife - Safety Measures: Use a sharp knife for precise cuts, Handle hot skillet with oven mitts - Hygiene Requirements: Wash all vegetables thoroughly, Ensure the fish is fresh and properly cleaned 5. Pan-fried Ocean Trout with Kohlrabi Salad: - Equipment: Frying Pan, Salad Bowl, Knife - Safety Measures: Use a sharp knife for precise cuts, Handle hot pan with oven mitts - Hygiene Requirements: Wash all vegetables thoroughly, Ensure the fish is fresh and properly cleaned For all dishes, knives and other cutting equipment are required for preparing the ingredients. Safety measures include using the knives carefully to avoid cuts and keeping the cooking area clean and free from clutter to prevent accidents. Hygiene requirements include washing hands thoroughly before and after handling food, and ensuring all equipment and surfaces are clean before starting to prepare the food. Performance Criteria/Performance Checklist: Activity 2 This task must address the following performance criteria/ performance checklist. To be assessed as satisfactory (S) in this assessment task, the participant needs to demonstrate competency in the following critical aspects of evidence S N/S Trainer/Assessor to complete (Comment and feedback to students) Selected type and size of knives and other equipment suitable to each dish and its   BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC037 Student Pack Version: February 2023 Page 39 of 55

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au requirements.  Analysed the preparation requirements and the cooking methods to be used for each dish based on the information given in the Recipe (Appendix D).  Selected type and size of knife and equipment suitable to each dish. Determined the equipment safety and hygiene requirements according to manufacturer instructions.  Analysed the manufacturer specifications/Operations Manual.  Determined the equipment safety and hygiene requirements from the operations manual.   Safely assembled and ensured cleanliness of equipment before use.  Analysed the manufacturer specifications/Operations Manual.  Determined the procedure to assemble and ensure cleanliness of equipment.  Assembled equipment safely and clean before use.   The student’s performance was:  Not satisfactory  Satisfactory Feedback to student: Student signature Trainer/Assessor signature BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC037 Student Pack Version: February 2023 Page 40 of 55

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Activity 3: Portion and prepare ingredients. This activity requires you to portion and prepare ingredients. The ingredients must be prepared:  For each dish given in the food preparation list. (Appendix C)  In accordance with the recipe (Appendix D) To complete this activity, you are required to complete the steps given below. Step 1: Thaw frozen seafood according to food safety guidelines as required.  Analyse the food safety guidelines to thaw frozen food using the ‘Food Safety Standards’ document provided.  Thaw frozen seafood according to food safety guidelines as required. Step 2: Sort and assemble ingredients according to food production sequencing.  Determine the sequence of steps to cook the required dishes.  Sort and assemble ingredients according to food production sequencing. Step 3: Weigh and measure ingredients and create portions according to recipe. Step 4: Use appropriate seafood preparation techniques from the following according to recipe requirements.  Cleaning  Scaling  Pin-bone removal  Filleting - flat and round fish  Portioning  Shelling  Skinning Step 5: Minimise waste to maximise profitability of food items prepared.  Portion and prepare ingredients based on the quantities calculated in Activity 1 to minimise waste. Step 6: Further, document the following information based on outcomes of Step 1 – Step 6 using Template 3.  Food safety guidelines followed to thaw frozen seafood.  Food production steps in sequence.  Seafood preparation technique used  Quality checks BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC037 Student Pack Version: February 2023 Page 41 of 55

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Performance Criteria/Performance Checklist: Activity 3 This task must address the following performance criteria/ performance checklist. To be assessed as satisfactory (S) in this assessment task, the participant needs to demonstrate competency in the following critical aspects of evidence S N/S Trainer/Assessor to complete (Comment and feedback to students) Thawed frozen seafood according to food safety guidelines as required.  Analysed the food safety guidelines to thaw frozen food using the ‘Food Safety Standards’ document provided.  Thawed frozen seafood according to food safety guidelines as required.   Sorted and assembled ingredients according to food production sequencing.  Determined the sequence of steps to cook the required dishes.  Sorted and assembled ingredients according to food production sequencing.   Weighed and measured ingredients and create portions according to recipe.   Used appropriate seafood preparation techniques from the following according to recipe requirements.  Cleaning  Scaling  Pin-bone removal  Filleting - flat and round fish  Portioning  Shelling  Skinning   Minimised waste to maximise profitability of food items prepared.  Portioned and prepared ingredients based on the quantities calculated in Activity 1 to minimise waste.   BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC037 Student Pack Version: February 2023 Page 42 of 55

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au The student’s performance was:  Not satisfactory  Satisfactory Feedback to student: Student signature Trainer/Assessor signature BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC037 Student Pack Version: February 2023 Page 43 of 55

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Phase 2: Cook dishes using correct preparation techniques and cooking methods Customer orders: Customer orders Customers Dishes No. of serves Special dietary requirements Sam Steamed fish with ginger 2 Celiac disease John Whole Baked Fish 2 Robin Grilled salmon fillet with green beans, caper and almond sauce 2 Lactose intolerant Anna White fish with herb butter over spinach 2 Michelle Pan-fried ocean trout with kohlrabi salad 2 Stuart Small grilled fish 2 Mark Oven roasted octopus with potatoes 2 Louis Poached squid with olive and orange stuffing 2 Josh Deep-fried battered prawns with sweet chilli sauce 2 Anna Molluscs with wasabi butter 2 Description of the phase: This phase is in continuation of Phase 1. After completion of the mise en place, you are then required to cook seafood dishes as ordered by the customers and present seafood dishes. During the completion of this phase, the student and trainer/assessor must adhere to the instructions provided. Instructions for trainer/assessor:  This task must be completed in a commercial kitchen or a simulated work environment servicing customer.  A simulated work environment in this context means a space that has been set up with all the equipment and facilities used in a commercial kitchen.  Please refer to the (Appendix E) for the list of equipment, resources, organisational specifications, and cleaning material to utilise in the process of preparing seafood dishes BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC037 Student Pack Version: February 2023 Page 44 of 55

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au according to the industry standard.  The trainer/assessor must discuss the customer orders specified after this section.  The trainer/assessor must discuss time constraints and deadlines for completing this task.  The trainer/assessor must observe the student during the completion of the activities and assess them in accordance with the performance checklist provided. Instructions for the student: The student must:  Meet the time constraints specified by the trainer/assessor.  Reflect the required quantities to be produced.  Follow procedures for portion control and food safety practices when handling and storing food.  Meet customer requests and dietary requirements.  Take into consideration the special customer requirements and adjust the ingredients accordingly.  Follow the recipes provided in Appendix D.  Use the following preparation techniques and cooking methods for the dishes specified. Seafood Recipe Seafood preparation technique Cooking Method Flat fish Steamed fish with ginger Pin-bone removal Steaming Round fish Whole Baked Fish Filleting round fish Whole baked Oily fish Grilled salmon fillet with green beans, caper and almond sauce Filleting – flat fish Grilling White fish White fish with herb butter over spinach Broiling Sous vide Ocean fish Pan-fried ocean trout with kohlrabi salad Filleting Shallow frying Freshwater fish Small grilled fish Cleaning and scaling Grilling Octopus Oven roasted octopus with potatoes Skinning Roasting Squid Poached squid with olive and orange stuffing Portioning Poaching BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC037 Student Pack Version: February 2023 Page 45 of 55

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Crustaceans with green prawns Deep-fried battered prawns with sweet chilli sauce Shelling Deep frying Molluscs Molluscs with wasabi butter Cleaning Steaming  Follow the portion control procedures:  Ensure all portions are of a consistent standard and size.  Portions are evenly distributed and tastefully presented on the plate.  Correct garnish is served with each food item.  Follow the procedures for Food safety practices when handling and storing food. Refer to the “Food Safety program” provided along with this unit. BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC037 Student Pack Version: February 2023 Page 46 of 55

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Activity 4: Prepare, plate and present two portions of each dish ordered by the customer and present them This activity requires you to prepare, plate and present two portions of each dish ordered by the customer. When preparing the dishes, you must:  Follow food safety practices when handling and storing seafood (Refer to the food safety program – Provided as separate document with this assessment)  Follow procedures for portion control given in the instructions.  Work within commercial time constraints and deadlines (To be discussed by the trainer/assessor)  Meet the special customer requests as per the customer order.  Visually evaluate dish and adjust presentation as required considering the following factors:  Changing accompaniments and garnishes to maximise eye appeal:  balance  colour  contrast  Changing plated food for practicality of:  customer consumption  service  wiping drips or spills. You must cook dishes according to the standard recipes and cooking methods specified in the instructions and present dishes. When cooking and presenting dishes for each customer order, your trainer/assessor will observe you against the key elements given in Checklist 1. You must also read checklist 1 and ensure that you perform in accordance with the key elements/requirements for cooking and preparation of dishes. After completion of the customer orders, you must also:  Complete Template 4. You must include the following for each dish prepared during the customer orders: o Cooking method used for each dish. o Seafood accompaniments and add marinades prepared. o Food quality adjustments made, if any.  Complete Template 5. You must include the following for each dish prepared during the customer orders: o Sauces and garnishes used. o Visual evaluation of dish presentation and any adjustments made. BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC037 Student Pack Version: February 2023 Page 47 of 55

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Checklist 1: Observation checklist: For assessor use only: Elements Customer order 1 Customer order 2 Customer order 3 Customer order 4 Customer order 5 Customer order 6 Customer order 7 Customer order 8 Customer order 9 Customer order 10 Follow standard recipes to select and use cookery methods for seafood.           Use knives and other equipment safely and hygienically according to manufacturer instructions.           Prepare seafood accompaniments and add marinades as required.           Make food quality adjustments within scope of responsibility.           Portion and serve seafood according to recipe requirements.           Add sauces and garnishes according to standard recipes.           Visually evaluate dish and adjust presentation as required.           BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC037 Student Pack Version: February 2023 Page 48 of 55

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Store prepared food items in appropriate environmental conditions.           Clean work area and dispose of or store surplus and re- usable by-products according to organisational procedures, environmental considerations, and cost reduction initiatives.           Comments: Assessor/Trainer sign off: Date: BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC037 Student Pack Version: February 2023 Page 49 of 55

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Template 4: Seafood dishes cooked, and methods used Work Completion: Seafood dishes Cooking method used for each dish Seafood accompaniments and add marinades prepared (If any) Food quality adjustments made, if any Steamed fish with ginger Whole Baked Fish Grilled salmon fillet with green beans, caper and almond sauce BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC037 Student Pack Version: February 2023 Page 50 of 55

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au White fish with herb butter over spinach Pan-fried ocean trout with kohlrabi salad Small grilled fish Oven roasted octopus with potatoes BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC037 Student Pack Version: February 2023 Page 51 of 55

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Poached squid with olive and orange stuffing Deep-fried battered prawns with sweet chilli sauce Molluscs with wasabi butter BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC037 Student Pack Version: February 2023 Page 52 of 55

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au ANSWER- Seafood dishes: Steamed fish with ginger, Whole Baked Fish, Grilled salmon fillet with green beans, caper and almond sauce cooking method used for each dish: 1. Steamed fish with ginger: The fish is cleaned and scored, then it's steamed in a bamboo steamer or a steamer pot. The ginger is sliced thinly and placed on top of the fish before steaming. This method allows the fish to cook gently and evenly, and the steam helps to infuse the fish with the flavor of the ginger. 2. Whole Baked Fish: The fish is cleaned, scored, and seasoned with salt, pepper, and other desired seasonings. It's then baked in an oven at a high temperature. This method gives the fish a crispy skin and a tender, flaky interior. 3. Grilled salmon fillet with green beans, caper and almond sauce: The salmon fillet is seasoned and grilled on a hot grill. The green beans are blanched and then sautéed, and the caper and almond sauce is prepared separately. This method gives the salmon a smoky flavor and a crispy exterior, while the interior remains tender and juicy. Seafood accompaniments and add marinades prepared (If any): 1. Steamed fish with ginger: The fish is often served with a soy sauce- based dipping sauce, and sometimes with steamed rice. 2. Whole Baked Fish: The fish can be served with a variety of accompaniments, such as lemon wedges, fresh herbs, or a simple vinaigrette. 3. Grilled salmon fillet with green beans, caper and almond sauce: The salmon is served with the green beans and the caper and almond sauce on the side. The sauce is made by sautéing capers and almonds in olive oil, then adding lemon juice and parsley. Food quality adjustments made, if any: 1. Steamed fish with ginger: If the fish is not fresh, it may have a strong fishy smell. To reduce this smell, you can rub the fish with salt and rinse it off before cooking. 2. Whole Baked Fish: If the fish is too dry after baking, you can baste it with butter or olive oil during the cooking process. 3. Grilled salmon fillet with green beans, caper and almond sauce: If the salmon is overcooked, it can become dry and tough. To prevent this, you can monitor the cooking time closely and remove the salmon. BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC037 Student Pack Version: February 2023 Page 53 of 55

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Performance Criteria/Performance Checklist: Activity 4 This task must address the following performance criteria/ performance checklist. To be assessed as satisfactory (S) in this assessment task, the participant needs to demonstrate competency in the following critical aspects of evidence S N/S Trainer/Assessor to complete (Comment and feedback to students) Followed standard recipes to select and use seafood cookery methods.   Prepared marinades and seafood accompaniments as required.   Mad food quality adjustments within scope of responsibility.   Portioned and served seafoods according to recipe requirements.   Added sauces and garnishes according to standard recipes.   Visually evaluated dishes and adjust presentation as required.   Stored dishes in appropriate environmental conditions.   Cleaned work area and disposed of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.   Calculated the number of portions.   Determined cooking times and temperatures.   Adjusted taste, texture and appearance of food products according to identified deficiencies.   Managed own speed, timing and productivity.   Efficiently sequenced the stages of food preparation and production.   BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC037 Student Pack Version: February 2023 Page 54 of 55

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Responded to customer requests.   Followed food safety practices when handling and storing seafood.   The student’s performance was:  Not satisfactory  Satisfactory Feedback to student: Student signature Trainer/Assessor signature BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC037 Student Pack Version: February 2023 Page 55 of 55