This page is: General type: incourse. SITHCCC013 Prepare seafood dishes. endstream • fill in a table identifying each piece of equipment and answer questions. • Your portfolio will be viewed by your assessor, but you should retain it for future reference. Unit(s) of Competency SITHCCC013 Prepare Seafood Dishes Title of Assessment Task Portfolio 2 Lecturer Student Group ITEM Assessment Criteria Satisfactory Yes No SITHCCC013 Prepare Seafood Dishes Part A Task 1 and 2 1.1 Confirm food production requirements from food preparation list and standard recipes. SITHCCC013 - Prepare seafood dishes. Unit Overview. Part B ? nutritional value ? ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ Q7: Is the dish semi- or fully prepared prior to service? SKU: SITHCCC013 Categories: All Units, Tourism, Travel and Hospitality Services. … 1.3 Identify and select seafood … • Please note that this is one assessment from the range of assessment tasks you will complete. • Information should be collected over the duration of the unit and submitted nearing the end of study for this unit, as directed by your assessor. Cook seafood dishes. Whether you are trying to eat healthier, want to eat less meat, or just adore 5.1 Portion and serve fish and shellfish according to recipe requirements. Uses and characteristics of various knives and equipment. ITEM Assessment Criteria Satisfactory Yes No Part B 2.1 Select knives and other equipment of correct type and size. It requires the learner to do the following: • choose four items of equipment commonly used when preparing fish and shellfish ? 4 0 obj Appropriate preparation and cookery methods for various cuts and types of meat. different varieties of seafood and styles of cooking. Unit Overview. Secure new SITHCCC013 Prepare seafood dishes RTO training resources developed by a major Australian RTO and tested in day to day training and compliance! You are to answer all questions. Select one item of equipment that is electrically or gas powered. Range quality includes but is not limited to – appearance, smell, within expiry date, fresh. 1.1 Seafood of the required type, quality and quantity is selected in accordance with dish requirements. • Checklists of food quality indicators to look out for. SIT30616 Certificate III in Hospitality. SIT40416 Certificate IV in Hospitality. Skill sets that include this unit . read and interpret food preparation lists, standard recipes, date code and stock rotation labels and manufacturer instructions for equipment ? Characteristic of different meat cuts, including primary, secondary and portioned cuts. Competency SITHCCC013 Prepare Seafood Dishes Title of Assessment Task Assessment 2: Portfolio Task 2 Date Due End of Module 4 Introduction This subject describes the performance outcomes, skills and knowledge required to prepare and cook a range of seafood. Prepare seafood accompaniments and add sauces as required. Technology skills to use food preparation and cooking equipment. 4.1 Select and use seafood cookery methods. Numeracy skills to: ? 2.1 Select knives and other equipment of correct type and size. Unit Overview. SITHCCC013 quantity Add to cart. Due to the repetition of many of the elements in the core cookery units we have combined eight (8) units of competency into an 11 chapter learner guide. SECTION 1: SELECT INGREDIENTS. Secure new SITHCCC013 Prepare seafood dishes RTO training resources developed by a major Australian RTO and tested in day to day training and compliance! 3.5.Minimise waste to maximise profitability of food items prepared. Please refer to your subject outline for information on the other assessment tasks. Seafood is actually very easy and quick to prepare, you just need to know a few tricks. No training providers have entered fees on My Skills for this course. appearance ? Evidence requirements. SIT30616 Certificate III in Hospitality. • List of useful or favourite cookery websites. No training providers have entered fees on My Skills for this course. SITHCCC013 Prepare seafood dishes Core 60 SITHCCC014 Prepare meat dishes Core 75 SITXHRM001 Coach others in job skills (Practical kitchen skills demonstrated during kitchen time) Core 25 Mid Term/Practice Exam CLUSTER 7 Management & Supplementary Skills 7 SITXCOM005 Manage conflict Core 25 BSBDIV501 Manage diversity in the workplace Core 25 SITXHRM002 Roster staff Elective 25 … Certificate III CC&HOP. 3.4.Use seafood preparation techniques according to recipe. <>>> The information learners collect should include, but is not limited to, the list provided in Activity C. Learners should collect the information over the duration of the unit and submit it at the end, along with the answers to the provided supporting questions. 4. It also requires the underpinning knowledge to understand the theoretical components to produce meat dishes. SITHCCC013 Prepare Poultry Dishes commercial cookery … 1.2 Calculate ingredient amounts according to requirements. • Make sure you answer all questions. 02/Mar/2016: Release Status: Current. Mise en place requirements for seafood dishes. The recipes must be attached to the completed tables when submitted. Comments: Specific comments on the student’s submission and how it demonstrated (or not) the task’s requirements. Research and obtain two recipes – from home, the Internet, library, your workplace. • Classification chart for fish and shellfish. Your work should be clearly marked with your name and group information. Please contact individual training providers directly to compare course fees. <> Cookery methods for different varieties and cuts of seafood: ? 3.2 Sort and assemble ingredients according food production sequencing. Your email address will not be published. stream 5.1 Portion and serve fish and shellfish according to recipe requirements. texture. Contact each training provider directly for further information. 5.3 Visually evaluate dish and adjust presentation. Unit Overview. SKU: SITHCCC013 Categories: All Units, Tourism, Travel and Hospitality Services. Performance Evidence Waste minimisation techniques and environmental considerations in relation to serafood. Required fields are marked (required). 0 . SITHCCC013 Prepare Seafood Dishes. Contact each training provider directly for further information. 1.3 Identify and select seafood products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements. You'll actually have a harder time picking the meat out than the actual cooking. On completion, submit your assessment to your assessor. determine cooking times and temperatures. ingredients commonly used in the production of different fish and shellfish dishes ? cleaning ? Preparation of stocks Does the item of equipment require assembly? �� � } !1AQa"q2���#B��R��$3br� Get new SITHCCC013 Prepare seafood dishes RTO training resources from one of Australia’s leaders in RTO training resource developers! Seafood is quite popular with customers, especially as it is often not cooked at home. 95 pages. • Make sure you answer all questions and submit these along with your portfolio of information. SITHCCC013 Prepare Seafood Dishes Portfolio Task 2 Part C Portfolio Gather a range of information • Put together a portfolio of useful resources, contacts and information related to producing seafood dishes. 1.1 Seafood of the required type, quality and quantity is selected in accordance with dish requirements. Get the mobile app. Student Name: Student Group: Student ID No: Completion Date: Unit Code: SITHCCC013: Unit Title: Prepare seafood dishes: Please attach the following … List some examples. Context Course: SITHCCC013 Prepare seafood dishes (V5.0) copy 1 (context id 5454). 4.2 Prepare seafood accompaniments and add sauces as required. select other items of equipment, small or large, commonly used when preparing fish and shellfish. Jump to Jump to. • Clear, constructive and accurate feedback will be given to you on your results and performance by feedback from your lecturer • The assessment items you submit will be retained by the college as evidence of your performance. ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ Last updated 12/07/2017 Q2: Based on your workplace standard recipes and those you have researched, what equipment do you commonly use in a commercial kitchen to weigh, measure, portion and prepare ingredients for fish and shellfish dishes? 0 . 5.3 Visually evaluate dish and adjust presentation. ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ SITHCCC013 Prepare Seafood Dishes Portfolio Task 2 Part B Using equipment effectively and safely • You are required to think about the equipment you would use if preparing the recipes researched in Activity A. • Choose four items of equipment commonly used when preparing fish and shellfish. SITHCCC013 Prepare seafood dishes. SIT40516 Certificate IV in Commercial . Knowledge Evidence Characteristics of types of meats, including type, cut, quantity and fat content. Prepare seafood dishes. Knowledge Evidence Culinary terms and trade names for: ? ITEM Performance Criteria Satisfactory Yes No Part C 1.1 Confirm food production requirements from food preparation list and standard recipes. �袊�9Š(��(��(��(��(��(��(��(��(��(��(��(��(��"�g�>�@�a��� J)h���� J)h���� z�O�A�ȩG"��)�b�ħRb��ES ��( ��( ��( ��( ��( ���(�b�b�PE� QF(� Q�1@b�PE� QF(� Q�1@b�PE� QF(� Q�1@b�PE� RR�P )i1KL�(�EPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEP$\����~�54�ģQV ��� 1F(��Q�(���jm��Q�E9ZZȰ��SB�(�EPEPEPEPEPIKII�f��E!���P�3F(�4f�Q@h���њ(�4Q�( ���P�(��њ1E �4Q@h�P�3E f��E �4Q@h�P�(��QE�QE0 Re-sit assessment required? • Title changed to better reflect cookery tasks. Google Links links to google searches, with filtering in place to maximise the usefulness of the returned results Books Reference books for 'Prepare seafood dishes' on fishpond.com.au. �� � w !1AQaq"2�B���� #3R�br� 1.2 Calculate ingredient amounts according to requirements. x�}��n�0���ɢ,Y�PH��˰Y띊��I,v�����$'C�" %��H�\]ew�|���� • The assessment items you submit will be retained by the college as evidence of your performance. Teacher: Mirazul Akbar, Ben Chen, Martin Craney, Amitava Guha, MD Mazaharul Islam, Arif Khan, Praveen Kumar Neliath, Lalit Pandey, Atiqur Rahaman, Satya Dev Yenigalla Other equipment Safely and hygienically according to recipe molluscs and crustaceans marking?! Other methods can be used for other purposes knowledge sithccc013 prepare seafood dishes pdf understand the theoretical components to meat. Your research, What is a common preparation sequence and aging meat of these be reused elsewhere in enterprise. 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