SITHCCC037
Prepare seafood dishes
1
SITHCCC037 - Prepare seafood dishes (Release 1)
Learner Assessment Pack Produced 25 October 2022
© Precision RTO Resources
LEARNER
PACK
ASSESSMENT
Precision RTO Resources
Level 13, 269 Wickham St, Fortitude Valley 4006
Email: info@precisiongroup.com.au
Website: www.precisionrtoresources.com.au
© 2022 Precision RTO Resources
SITHCCC037 - Prepare seafood dishes (Release 1)
Version Control & Document History
Date
Summary of modifications
Version
25 October 2022
Version 1 produced following assessment validation.
1.0
Copyright Notice
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Disclaimer
Precision RTO Resources has made a great effort to ensure that this
material is free from error or omissions. However, you should
conduct your own enquiries and seek professional advice before
relying on any fact, statement or matter contained in this
document. Precision RTO Resources is not responsible for any
injury, loss or damage as a result of resource included or omitted
from this material. Information in this course material is current at
the time of publication.
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SITHCCC037 - Prepare seafood dishes (Release 1)
Learner Assessment Pack Produced 25 October 2022
© Precision RTO Resources
Table of Contents
Assessment Delivery ............................................................................................................................... 4
Candidate Information ............................................................................................................................ 5
Steps for Candidates ............................................................................................................................... 6
Accessing Intranet Pages ........................................................................................................................ 6
Resources Required for Assessment....................................................................................................... 8
Assessment Tasks.................................................................................................................................. 10
Knowledge Assessment .......................................................................................................... 11
Practical Assessment ............................................................ Ошибка! Закладка не определена.
Workplace Assessment ..................................................... Ошибка! Закладка не определена.
Assessment Overview ......................................................Ошибка! Закладка не определена.
Preliminary Task ...............................................................Ошибка! Закладка не определена.
Task 1: Prepare Workstation and Ingredients Before CookingОшибка!
определена.
Закладка
не
Task 2: Cook Seafood Dishes ............................................Ошибка! Закладка не определена.
Assessment Workbook Checklist ..................................................Ошибка! Закладка не определена.
Assessment Workbook Checklist........................................... Ошибка! Закладка не определена.
SITHCCC037 - Prepare seafood dishes (Release 1)
Learner Assessment Pack Produced 25 October 2022
© Precision RTO Resources
3
Learner Assessment Pack
Assessment Delivery
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SITHCCC037 - Prepare seafood dishes (Release 1)
Learner Assessment Pack Produced 25 October 2022
© Precision RTO Resources
Candidate Information
This Learner Assessment Pack is designed for you to complete the assessment for SITHCCC037 Prepare seafood dishes (Release 1). It may refer to your own workplace/organisation, or to a simulated
business provided by your assessor.
The assessment tasks include Knowledge Assessment where you need to demonstrate your
knowledge and understanding of the unit, and the Practical Assessment, where you need to
demonstrate your skills required in the unit. It is recommended that you complete the Practical
Assessments in your own workplace/organisation. If you don’t have access to a real workplace, you
can complete the assessment in a simulated environment where resources and conditions similar to
a workplace must be accessed. Ensure to discuss this with your assessor prior to commencing with the
assessment.
Each Learner Assessment Pack is made up of these parts:
Assessment Delivery
Candidate Information
Steps for Candidate
Assessment Agreement
Assessment Tasks
Assessment Tasks, including:

Knowledge Assessment

Practical Assessment
Assessment Workbook Checklist
Assessment Workbook Checklist
Before you commence your assessment, ensure that you have a good knowledge of the subject, have
thoroughly read your Learner Resource, and clearly understand the assessment requirements and the
expectations of the industry to which the assessment is related.
Assessments are designed to be completed using your industry/organisation, but your Registered
Training Organisation (RTO) may assist you by contextualising the unit to be completed in a simulated
workplace environment.
You will be required to demonstrate knowledge and skills which must be observed directly by your
assessor. Where the observation task may be difficult for the assessor to directly observed, a video
recording of the practical observation task must be submitted as supplementary evidence. Verification
from at least one third-party signatory, and preferably two or more witnesses is required to confirm
your demonstration of these practical knowledge and skills. These witnesses would usually be your
current or recent supervisors, or your assessor.
SITHCCC037 - Prepare seafood dishes (Release 1)
Learner Assessment Pack Produced 25 October 2022
© Precision RTO Resources
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The practical assessment tasks may be completed using your own workplace, a simulated
environment, or a mix of both, as instructed by your assessor. To contextualise this assessment to
your industry/organisation, you may be asked by your assessor to provide additional information
based on your industry/organisation.
Instructions are given for each task. If you have questions, or unclear how to proceed, consult with
your assessor.
Records of all aspects of the assessment must be kept in your Learner Assessment Pack
Steps for Candidates
Your Learner Assessment Pack:
1. Upon receiving your Learner Assessment Pack, discuss with your assessor the expectations
and requirements of this assessment. You may also need to supply contact details of one or
two work referees who can confirm your skills in the industry.
Discuss with your assessor if you intend to undertake the practical assessment tasks based on
your employing organisation, in a simulated business, or in a mix of both.
2. Your Learner Assessment Pack is where you will get the task information. Complete each task
as instructed using either your own workplace, or using a simulated business, as discussed
with your assessor.
3. After you complete your assessment, gather and submit your evidence documents as detailed
in the task(s) in the timeframe agreed with your assessor.
Your assessor will advise you if there are any further steps for you to take to satisfactorily
complete this assessment.
Accessing Intranet Pages
Some assessment tasks may require you to access specific pages from the simulated business, The
Continent Hotel. Links to these pages are formatted in Blue Text.
To access these, hold the Ctrl key for Windows users while clicking on these links. For Mac users,
directly click the link.
The simulated business, The Continent Hotel, can be accessed by going to
https://thecontinenthotel.precisiongroup.com.au/.
Login to The Continent Hotel using these details
Username: trinityinstitutelearner
Password:trinityinstitute@123
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SITHCCC037 - Prepare seafood dishes (Release 1)
Learner Assessment Pack Produced 25 October 2022
© Precision RTO Resources
Reasonable Adjustment
Adapted Reasonable Adjustment in teaching, learning and assessment for candidates with a disability
- November 2010 - Prepared by - Queensland VET Development Centre
Reasonable adjustment in VET is the term applied to modifying the learning environment or making
changes to the training delivered to assist a candidate with a disability. A reasonable adjustment can
be as simple as changing classrooms to be closer to amenities or installing a particular type of software
on a computer for a person with vision impairment.
Why make a reasonable adjustment?
We make reasonable adjustments in VET to make sure that candidates with a disability have:

The same learning opportunities as candidates without a disability, and

The same opportunity to perform and complete assessments as those without a disability.
Reasonable adjustment applied to participation in teaching, learning and assessment activities can
include:

Customising resources and assessment activities within the training package or accredited
course

Modifying the presentation medium

Candidate support

Use of assistive/adaptive technologies

Making information accessible both before enrolment and during the course

Monitoring the adjustments to ensure candidates needs continue to be met
Assistive/Adaptive Technologies
Assistive/Adaptive technology means ‘software or hardware that has been specifically designed to
assist people with disabilities in carrying out daily activities’ (World Wide Web Consortium - W3C). It
includes screen readers, magnifiers, voice recognition software, alternative keyboards, devices for
grasping, visual alert systems, digital note-takers.
IMPORTANT:
Reasonable adjustment made for collecting candidate assessment evidence must not impact on the
standard expected by the workplace, as expressed by the relevant unit(s) of competency. For
example, if the assessment were gathering evidence of the candidate’s competency in writing,
allowing the candidate to complete the assessment verbally would not be a valid assessment
method. The method of assessment used by any reasonable adjustment must still meet the
competency requirements.
SITHCCC037 - Prepare seafood dishes (Release 1)
Learner Assessment Pack Produced 25 October 2022
© Precision RTO Resources
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Resources Required for Assessment
To complete the Practical Assessment tasks, you will require access to:



o
o
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Computer with internet and email access, and a working web browser
Installed software: Word, Adobe Acrobat Reader
An operational commercial kitchen that will allow you access to:
Workplace documentation, including:
 Standard recipes for seafood dishes that use each of the following types of seafood
classifications:
- Flat and round fish
- Oily and white fish
- Ocean and freshwater fish
- Shellfish
 Crustaceans including green prawns
 Molluscs
 Octopus and squid
 Current commercial stock control procedures and documentation for ordering,
monitoring and maintaining stock
 Mise en place lists
 Food safety plan
 Guidelines relating to food disposal, storage and presentation requirements.
 Safety data sheets (SDS) for cleaning agents and chemicals
Fixtures and large equipment
 Commercial
- Blender
- Food processes
 Commercial grade work benches (1.5 m per person)
 Commercial grade oven with trays (one per two persons)
 Commercial refrigeration facilities:
- Cool room or fridge
- Freezer
 Deep-fryer
 Designated storage areas for dry goods and perishables
 Sink
 Gas, electric or induction stove top (two burners per person)
 Hot plate or griddle
 Salamander or other form of griller 9one per eight persons)
 Storage facilities:
- Shelving
- Trays
 Small equipment:
- Baking sheets and trays
- Containers for hot and cold food
SITHCCC037 - Prepare seafood dishes (Release 1)
Learner Assessment Pack Produced 25 October 2022
© Precision RTO Resources
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- Cutting boards
- Sharpening steel
- Sharpening stone
- Chef’s knife
- Filleting knife
- Utility knife
- Oyster shucker
- Measuring jugs
- Portion control scoops
- Mouli
- Pin bone tweezers
- Poacher
- Stainless steel, cast iron and non-stick fry pans
- Scoops, skimmers and spiders
- Scales
- Scissors
- Stainless steel bowls
- Crockery
- Cutlery and serving utensils
- Fish lift
- Sieve
- Strainers and chinois
- Scraper
- Spatula
- Tongs and serving utensils
- Steamer
- Spoons and ladles
- Thermometer
- Temperature probe
 Food safe gloves
 Cleaning materials and equipment:
- Cleaning cloths
- Commercial cleaning and sanitising agents and chemicals for cleaning commercial
kitchens, equipment and food storage areas
- Dustpans and brooms
- Garbage bins and bags
- Hand towel dispenser and towels
- Mops and buckets
- Separate hand basin and soap for hand washing
- Sponges, brushes and scourers
- Tea towels
Opportunity to:
 Prepare ingredients and workstation before cooking
 Cook seafood dishes
 Store food items and clean-up workstation
SITHCCC037 - Prepare seafood dishes (Release 1)
Learner Assessment Pack Produced 25 October 2022
© Precision RTO Resources
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Learner Assessment Pack
Assessment Tasks
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SITHCCC037 - Prepare seafood dishes (Release 1)
Learner Assessment Pack Produced 25 October 2022
© Precision RTO Resources
Knowledge Assessment
Question 1
Complete the table about the varieties of seafood and how they are cooked.
Identify the following:

At least one name of ingredient that belongs to each category listed

At least one way to cook each seafood identify.

At least one resulting seafood dish that can be made using cooking style identified.
Category of
Ingredient
i.
Ingredient
How Each Type of
Seafood can be Cooked
Resulting Dish
Flat fish
ii. Round fish
iii. Oily Fish
iv. White fish
v. Ocean fish
vi. Freshwater
fish
vii. Crabs
viii. Green
prawn
ix. Oyster
x. Mussels
SITHCCC037 - Prepare seafood dishes (Release 1)
Learner Assessment Pack Produced 25 October 2022
© Precision RTO Resources
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Category of
Ingredient
Ingredient
How Each Type of
Seafood can be Cooked
Resulting Dish
xi. Octopus
xii. Squid
Question 2
Complete the table below about classical and contemporary seafood dishes.


Identify at least two of each of the following:
o
Classical seafood dishes
o
Contemporary seafood dishes
Identify at least one specific type of each seafood dish identified.
A. Classical seafood dishes
Name of Seafood Dish
Specific Type of Seafood Dish
i.
ii.
B. Contemporary seafood dishes
Name of Seafood Dish
i.
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SITHCCC037 - Prepare seafood dishes (Release 1)
Learner Assessment Pack Produced 25 October 2022
© Precision RTO Resources
Specific Type of Seafood Dish
ii.
Question 3
Outline all the information that must be included of each of the following:
a. Date codes:
i.
Best-Before Date
ii. Use-By Date
b. Rotation labels
A. Date codes
Types of Date Code
i.
Content
Best before date
ii. Use-by
B. Rotation labels
Question 4
Answer the questions below about the characteristics of seafood products.
Response for each question must be 30 words or more.
a. In your own words, explain how balance makes seafood products pleasing to look at.
SITHCCC037 - Prepare seafood dishes (Release 1)
Learner Assessment Pack Produced 25 October 2022
© Precision RTO Resources
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b. In your own words, explain how colour makes seafood products more appetising.
c. In your own words, explain how contrast makes seafood products more appealing to the
customers.
Question 5
Complete the table below about the freshness of seafood products
Identify at least two characteristics that indicate freshness in each type of seafood listed.
Type of Seafood
i.
Fish
ii. Crab
iii. Prawns
iv. Oysters
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SITHCCC037 - Prepare seafood dishes (Release 1)
Learner Assessment Pack Produced 25 October 2022
© Precision RTO Resources
Characteristics of Fresh Seafood
Type of Seafood
Characteristics of Fresh Seafood
v. Mussels
vi. Octopus
vii. Squids
Question 6
Complete the table below about the quality of seafood products.
Identify at least two characteristics that indicate good quality in each type of seafood listed.
Type of Seafood
i.
Characteristics That Indicate Good Quality
Fish
ii. Crabs
iii. Prawns
SITHCCC037 - Prepare seafood dishes (Release 1)
Learner Assessment Pack Produced 25 October 2022
© Precision RTO Resources
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Type of Seafood
Characteristics That Indicate Good Quality
iv. Oysters
v. Mussels
vi. Octopus
vii. Squids
Question 7
Complete the table below about the taste of seafood products.
In your own words, describe the taste of each type of seafood listed below.
Type of Seafood
i.
Oily fish
ii. White fish
iii. Ocean fish
iv. Freshwater
fish
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SITHCCC037 - Prepare seafood dishes (Release 1)
Learner Assessment Pack Produced 25 October 2022
© Precision RTO Resources
Taste of the Seafood
Type of Seafood
Taste of the Seafood
v. Crabs
vi. Prawns
vii. Oysters
viii. Mussels
ix. Octopus
x. Squid
Question 8
Complete the table below about the texture of seafood products.
In your own words, describe the texture of each type of seafood listed below.
Type of Seafood
i.
Texture of the Seafood
Oily fish
ii. White fish
iii. Ocean fish
iv. Freshwater
fish
v. Crabs
SITHCCC037 - Prepare seafood dishes (Release 1)
Learner Assessment Pack Produced 25 October 2022
© Precision RTO Resources
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Type of Seafood
Texture of the Seafood
vi. Prawns
vii. Oysters
viii. Mussels
ix. Octopus
x. Squid
Question 9
Outline the general guidelines for the following when dealing with live seafood.
A. Correct handling of live seafood
B. Correct storage of live seafood
A. Outline at least three guidelines for the correct handling of live seafood
i.
ii.
iii.
B. Outline at least three guidelines for the correct storage of live seafood
i.
ii.
iii.
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SITHCCC037 - Prepare seafood dishes (Release 1)
Learner Assessment Pack Produced 25 October 2022
© Precision RTO Resources
Question 10
Complete the table below about the humane slaughter of live seafood by doing the following:

Identify at least one humane method of slaughtering for each type of live seafood.

In your own words, describe each process of slaughtering each type of live seafood. Each
response must be 30 words or more.
Live Seafood
Method
Process
i. Fish
ii. Octopus,
squids, and
cuttlefish
iii. Crab and
prawns
Question 11
In your own words, explain each seafood preparation technique listed in the table. Each response
must be 30 words or more.
Preparation
Technique
How it is done
i. Cleaning
fishes
ii. Cleaning
prawns
SITHCCC037 - Prepare seafood dishes (Release 1)
Learner Assessment Pack Produced 25 October 2022
© Precision RTO Resources
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Preparation
Technique
iii. Cleaning
squids
iv. Cleaning
crabs
v. Cleaning
mussels
vi. Scaling
vii.Pin-bone
removal
viii.
Filleting
ix. Portioning
x. Shelling
mussels and
oysters
xi. Shelling
prawns
xii. Shelling
grabs
xiii.
Skinning
fish
xiv.
Skinning
squids
xv. Skinning
octopus
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SITHCCC037 - Prepare seafood dishes (Release 1)
Learner Assessment Pack Produced 25 October 2022
© Precision RTO Resources
How it is done
Question 12
Complete the table by doing the following:

In your own words, describe each plating method listed in the table. Each response must
be 30 words or more.

In your own words, explain the following for each plating method listed:
o
Practicality of service
This refers to how the plating method makes it easier to serve the food to the
customers.
o
Practicality for customer consumption
This refers to how the plating method makes it easier for the customer to enjoy
their meal once it reaches their table.
Each response must be 30 words or more.
Plating
Method
Description
Practicality of Service
Practicality for
Customer Consumption
i. Classic
plating
ii. Free form
plating
iii. Landscape
plating
SITHCCC037 - Prepare seafood dishes (Release 1)
Learner Assessment Pack Produced 25 October 2022
© Precision RTO Resources
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Question 13
Complete the table below by doing the following:
i.
How each listed method maximizes profitability.
ii.
How to conduct each method safely
iii.
How to conduct each method effectively
Each response must be 30 words or more.
Method to Reduce
Wastage in Preparing
Seafood Dishes
i.
Cross-utilisation
ii.
Portioning
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How it Maximises
Profitability
SITHCCC037 - Prepare seafood dishes (Release 1)
Learner Assessment Pack Produced 25 October 2022
© Precision RTO Resources
How to Conduct it
Safely
How to Conduct it
Effectively
Question 14
Complete the table below by doing the following:
i.
Identify at least one example of how each method is applied to seafood by-products
ii.
Identify at least one example of how each method is applied to seafood offcuts
Each response must be 30 words or more.
Method to Reduce
Wastage in Preparing
Seafood Dishes
i.
Cross-utilisation
ii.
Portioning
How it is Applied in Seafood Byproducts
How it is Applied in Seafood Offcuts
Question 15
Complete the table below by doing the following:

Outline at least two ways on how you can properly care for each knife listed.

Outline at least two ways on how you can conduct maintenance on each knife listed.
Knife Used in Preparing
Seafood Dishes
Proper Care for the Knife
Proper Maintenance for the Knife
i. Chef’s knife
ii. Filleting knife
SITHCCC037 - Prepare seafood dishes (Release 1)
Learner Assessment Pack Produced 25 October 2022
© Precision RTO Resources
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Knife Used in Preparing
Seafood Dishes
Proper Care for the Knife
Proper Maintenance for the Knife
iii. Utility knife
iv. Oyster shucker
Question 16
Complete the table about pieces of equipment used in preparing seafood dishes by identifying:

At least two pieces of equipment used for preparing seafood dishes:

At least one essential function for each equipment identified:
Essential function refers to what or how the equipment works or is used in the workplace.

At least one essential feature of each equipment related to the function identified
Essential feature refers to the specific part of the equipment that enables it to perform its
function.

At least one safe operational practice for each identified equipment
Equipment
Essential Function of Each
Equipment
i.
ii.
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SITHCCC037 - Prepare seafood dishes (Release 1)
Learner Assessment Pack Produced 25 October 2022
© Precision RTO Resources
Essential Feature of
Equipment Related to Each
Function Identified
Safe Practices to
Follow When Using
the Equipment
Question 17
Answer each question below about frozen seafood and shellfish products.
a. In your own words, describe each listed cooling process to thaw fish and shellfish products
to ensure food safety. Each response must be 30 words or more.
Cooling Method
Process
i. Refrigeration
ii. Microwave
iii. Cold running
water
b. In your own words, describe each listed cooking process to cooking thawed fish and
shellfish products to ensure food safety. Each response must be 30 words or more.
Cooking Method
i. Baking
ii. Stove top
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SITHCCC037 - Prepare seafood dishes (Release 1)
Learner Assessment Pack Produced 25 October 2022
© Precision RTO Resources
Process
Question 18
Complete the table about each storage method food safety by identifying:

Appropriate temperature range to ensure food safety of stored fish and shellfish products

Storage timeframe corresponding to the temperature range identified to ensure food
safety of stored fish and shellfish products.
Storage Method
i.
Temperature
Storage Timeframe
Refrigerating
ii. Freezing
Question 19
In your own words, describe each listed appropriate storage conditions to optimize the shelf life of
fish and shellfish products.
Each response must be 30 words or more.
Storage Conditions
i.
Humidity
ii.
Temperature
iii.
Atmosphere
iv.
Ventilation
v.
Container
vi.
Packaging
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SITHCCC037 - Prepare seafood dishes (Release 1)
Learner Assessment Pack Produced 25 October 2022
© Precision RTO Resources
How They Optimise Shelf Life
SITHCCC037 - Prepare seafood dishes (Release 1)
Learner Assessment Pack Produced 25 October 2022
© Precision RTO Resources
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