Assessment Tasks and Instructions

Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s) SITHCCC013 Prepare seafood dishes

Stream/Cluster
Trainer/Assessor

Assessment for this Unit of Competency/Cluster Details

Assessment 1 Assignment
Assessment 2 Practical Observation
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3

Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required

Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:

Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Date

2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable
Name

Signature Date
Assessment Guidelines

What will be assessed – Performance Evidence

The purpose of this assessment is to check your 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:

o flat and round fish
o oily and white fish
o ocean and freshwater fish
o octopus and squid
o shellfish:
 crustaceans
 molluscs
o whole or filleted fish
 use each of the following seafood preparation techniques in preparing above seafood as required:
o cleaning
o de-scaling
o pin-bone removal
o filleting
o portioning
o shelling
o skinning
 follow standard recipes to prepare fresh, frozen and preserved seafood dishes using the following cookery methods:
o deep and shallow frying
o grilling
o poaching
o roasting
o sautéing
o steaming
 prepare above food for at least six different customers:
o within commercial time constraints and deadlines
o reflecting required quantities to be produced
o following procedures for portion control and food safety practices when handling and storing seafood
o responding to special customer requests and dietary requirements.
Place/Location where assessment will be conducted including timeframes
SSH to complete

Resource Requirements
Refer to the Assessment conditions attached to the SSH Group Mapping Document located in the teacher
support tools folder or the “Assessment Conditions” for this unit in the SIT 1.0 Training Package.

Recipes

Instructions for assessment including WHS requirements

You are required to prepare a menu example for each of the recipe categories set out below. Your trainer will
provide you with specific recipes for each instance. The criteria overleaf provide an overview of the criteria
which will be observed during each instance for each preparation or as instructed.

You are required to complete each task for this assessment as outlined below, following the relevant recipes,
Work Place Health and Safety practices and Hygiene procedures as instructed during the training sessions you
have participated for this unit of competency.

Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were explained
to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have
acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /201

This assessment: First Attempt 2nd Attempt Extension – Date:    /    /   

RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory

Feedback to Student:

Assessor(s) Signature(s): Date:    /    /     

Student Signature Date:    /    /     

Assessment 2

Your Tasks

SSH to complete schedule and provide relevant recipes – dish 1-3 are examples

You are required to prepare a menu example for each of the recipe categories set out below. Your trainer will
provide you with specific recipes for each instance. The criteria overleaf provide an overview of the criteria
which will be observed during each instance for each preparation or as instructed.

Dish to be prepared Method(s) of cookery applied Preparation techniques Seafood classification used
X shallow frying X cleaning X Flat fish
Dish 1: X de-scaling
deep-frying Round fish
Fish Meuniere style pin-bone removal
grilling Oily fish
Recipe Source: filleting X White fish
poaching
SSH Group recipe book, e-coach portioning X Ocean fish
roasting
recipes SITHCCC013 shelling Freshwater fish
sautéing
No. of serves: X skinning Octopus
steaming
Squid
Crustaceans
Molluscs
X Whole or filleted fish

Dish 2: shallow frying cleaning Flat fish

deep-frying de-scaling Round fish
Poached Prawn Cutlets in
Beurre Blanc grilling pin-bone removal Oily fish
X poaching filleting White fish
Recipe Source:
roasting
SSH Group recipe book, e-coach portioning Ocean fish
sautéing X shelling
recipes SITHCCC013 Freshwater fish
steaming skinning
No. of serves: Octopus
Squid
X Crustaceans
Molluscs
Whole or filleted fish
shallow frying X cleaning Flat fish
Dish 3:
de-scaling
deep-frying Round fish
Steamed Scallops with Mirin
pin-bone removal
grilling Oily fish
Recipe Source:
filleting
poaching White fish
SSH Group recipe book, e-coach
portioning
recipes SITHCCC013 roasting Ocean fish
shelling
No. of serves: sautéing Freshwater fish
X steaming skinning
Octopus
Squid
Crustaceans
X Molluscs
Whole or filleted fish

Dish 4: shallow frying cleaning Flat fish

deep-frying de-scaling Round fish
SSH to complete grilling pin-bone removal Oily fish
Recipe Source: poaching filleting White fish

SSH Group recipe book, e-coach roasting portioning Ocean fish

recipes SITHCCC013 sautéing shelling Freshwater fish
No. of serves: steaming skinning Octopus
Squid
Crustaceans
Molluscs
Whole or filleted fish

Dish 5: shallow frying cleaning Flat fish

deep-frying de-scaling Round fish
SSH to complete
grilling pin-bone removal Oily fish
Recipe Source:
poaching filleting White fish
SSH Group recipe book, e-coach
recipes SITHCCC013 roasting portioning Ocean fish

No. of serves: sautéing shelling Freshwater fish

steaming skinning Octopus
Squid
Crustaceans
Molluscs
Whole or filleted fish

Dish 6: shallow frying cleaning Flat fish

deep-frying de-scaling Round fish
SSH to complete
grilling pin-bone removal Oily fish
Recipe Source:
poaching filleting White fish
SSH Group recipe book, e-coach
recipes SITHCCC013 roasting portioning Ocean fish

No. of serves: sautéing shelling Freshwater fish

steaming skinning Octopus
Squid
Crustaceans
Molluscs
Whole or filleted fish

Dish 7: shallow frying cleaning Flat fish

deep-frying de-scaling Round fish
SSH to complete
grilling pin-bone removal Oily fish
Recipe Source:
poaching filleting White fish
SSH Group recipe book, e-coach
recipes SITHCCC013 roasting portioning Ocean fish

No. of serves: sautéing shelling Freshwater fish

steaming skinning Octopus
Squid
Crustaceans
Molluscs
Whole or filleted fish

Dish 8: shallow frying cleaning Flat fish

deep-frying de-scaling Round fish
SSH to complete
Recipe Source: grilling pin-bone removal Oily fish
SSH Group recipe book, e-coach poaching filleting White fish
recipes SITHCCC013 roasting portioning Ocean fish
No. of serves: sautéing shelling Freshwater fish
steaming skinning Octopus
Squid
Crustaceans
Molluscs
Whole or filleted fish

Dish 9: shallow frying cleaning Flat fish

deep-frying de-scaling Round fish
SSH to complete
grilling pin-bone removal Oily fish
Recipe Source:
poaching filleting White fish
SSH Group recipe book, e-coach
recipes SITHCCC013 roasting portioning Ocean fish

No. of serves: sautéing shelling Freshwater fish

steaming skinning Octopus
Squid
Crustaceans
Molluscs
Whole or filleted fish

Dish 10: shallow frying cleaning Flat fish

deep-frying de-scaling Round fish
SSH to complete
grilling pin-bone removal Oily fish
Recipe Source:
poaching filleting White fish
SSH Group recipe book, e-coach
recipes SITHCCC013 roasting portioning Ocean fish

No. of serves: sautéing shelling Freshwater fish

steaming skinning Octopus
Squid
Crustaceans
Molluscs
Whole or filleted fish
Dish Assessment Criteria Comment S NYS S NYS
1 Element 1: Select Ingredients
The food production requirements are identified from recipes and instructions
The ingredient amounts are calculated using the provided template below
Ingredients are correctly identified:
 Recipe requirement (suitable for purpose):
 Correct seafood or portion cut of fish
 Suitable ingredients for accompaniments and sauces
 Freshness
 FIFO is applied for selecting ingredients
Spoilage or deterioration of ingredients are checked and identified
Element 2: Select, prepare and use equipment
The correct/suitable equipment required to prepare the dish is/are identified:
Scissors, scaler, bowls/trays, peeler, knife, juicer, pan, flipper
Each piece of equipment is checked for cleanliness
Each piece of equipment is assembled according to manufacturer’s
instructions
WHS issues are considered:
 Cord:
 Safety Switch provisions:
 Positioning (for example away from moisture):
 Correct use of safety features (feeder, guards)
 Uniform and loose parts are secured from being caught

The correct type of knife is used for the relevant preparation method
The equipment is used correctly and in a safe manner
Element 3: Portion and prepare ingredients
Ingredients are weighed according to recipe portion requirements
Ingredients are measured according to recipe portion requirements
Correct preparation method used for commodities: tick or circle
1. cleaning
2. de-scaling
3. pin-bone removal
4. filleting
5. portioning
6. shelling
7. skinning
Portioned correctly according to recipe requirement
Portioned, suitable for cookery method being used
Culinary cuts used according to requirement for dish
Adequate storage vessels for prepared product, waste and use-able trimmings
Re-useable product/ingredients identified and saved
Cutting boards are washed and sanitised or replaced for different tasks
Hands are washed between different tasks
Criteria specific for the preparation of the dish:
Fish Meuniere Style
a) Fins removed from fish and trimmed evenly
b) Washed and cavity cleaned
c) Seasoned and floured (excess shaken off)
d) Half the quantity of lemon is peeled clean and sliced thinly
e) Remaining lemon is juiced
f) Parsley is chopped finely

Element 4: Cook seafood dishes Comment S NYS S NYS

Enter the specific criteria relevant for the observation of the dish(es) here:

a. Fish is pan-fried in foaming oil and butter presentation side down

b. Turned and finished golden brown
c. Fish is placed on a warmed plate
d. Fat is removed from pan
e. Remaining butter is added and cooked to noisette stage
f. Lemon slices and parsley is added and sautéed
g. Lemon is arranged atop fish and butter is spooned over for service
h. Garnished with a lemon garnish of choice and suitable accompaniment

The methods outlined in the recipe for the dish are followed correctly
The cookery method(s) required for the dish are applied correctly
The correct accompaniment is selected for the dish
Suitable marinades are selected and prepared/added
The dish is seasoned and adjusted
Special customer requests are provided for where applicable using correct
products and cookery methods
Element 5: Presentation and Storage
Suitable service ware selected for presentation at correct temperature
(hot/cold)
Suitable garnish is used. Specify: ________________________
Garnish is prepared and of proportional size
Suitable sauce or complimentary is added correctly (as a mirror or topped)
The dish is evaluated and adjusted before being served
Accompaniments are suitable and well presented
The dish is free of drips, smears and finger marks
The service for dishes overall for an order is well timed and acceptable
Re-useable ingredients are identified, wrapped, labelled and stored correctly
Waste and perishables are discarded
Food scraps are removed
 Equipment is transferred to wash-up area
The workplace is cleaned, using suitable equipment
Suitable cleaning chemicals and sanitisers are used
Cleaning equipment is rinsed, checked, correctly maintained and stored
Maintenance issues are reported as relevant.

Dish Assessment Criteria Comment S NYS S NYS

2 Element 1: Select Ingredients
The food production requirements are identified from recipes and instructions
The ingredient amounts are calculated using the provided template below
Ingredients are correctly identified:
 Recipe requirement (suitable for purpose):
 Correct seafood or portion cut of fish
 Suitable ingredients for accompaniments and sauces
 Freshness
 FIFO is applied for selecting ingredients
Spoilage or deterioration of ingredients are checked and identified
Element 2: Select, prepare and use equipment
The correct/suitable equipment required to prepare the dish is/are identified:
Bowls, knife, chopping board, pan, baking paper
Each piece of equipment is checked for cleanliness
Each piece of equipment is assembled according to manufacturer’s
instructions
WHS issues are considered:
 Cord:
 Safety Switch provisions:
 Positioning (for example away from moisture):
 Correct use of safety features (feeder, guards)
 Uniform and loose parts are secured from being caught

The correct type of knife is used for the relevant preparation method
The equipment is used correctly and in a safe manner
Element 3: Portion and prepare ingredients
Ingredients are weighed according to recipe portion requirements
Ingredients are measured according to recipe portion requirements
Correct preparation method used for commodities: tick or circle
1. cleaning
2. de-scaling
3. pin-bone removal
4. filleting
5. portioning
6. shelling
7. skinning
Portioned correctly according to recipe requirement
Portioned, suitable for cookery method being used
Culinary cuts used according to requirement for dish
Adequate storage vessels for prepared product, waste and use-able trimmings
Re-useable product/ingredients identified and saved
Cutting boards are washed and sanitised or replaced for different tasks
Hands are washed between different tasks
Criteria specific for the preparation of the dish:
Poached Prawn Cutlets in Beurre Blanc
a) Prawns are peeled and de-veined
b) Shallots are peeled and finely diced
c) Butter is cut into dice and placed into iced water
d) Dill is washed, picked and cut

Element 4: Cook seafood dishes Comment S NYS S NYS

Enter the specific criteria relevant for the observation of the dish(es) here:

a. Shallots are lightly sweated in butter without browning

b. White wine and cream is added and seasoned
c. Prawns are added and poached under a caSSHuche until just underdone
d. Prawns are removed from sauce and kept warm
e. Sauce is mounted with iced butter to make a smooth beurre blanc
f. Seasoned and finished with dill
g. Prawns arranged on warmed plate, finished with sauce
h. Garnished with lemon cut of choice, dill sprig and suitable accompaniment

The methods outlined in the recipe for the dish are followed correctly
The cookery method(s) required for the dish are applied correctly
The correct accompaniment is selected for the dish
Suitable marinades are selected and prepared/added
The dish is seasoned and adjusted
Special customer requests are provided for where applicable using correct
products and cookery methods
Element 5: Presentation and Storage
Suitable service ware selected for presentation at correct temperature
(hot/cold)
Suitable garnish is used. Specify: ________________________
Garnish is prepared and of proportional size
Suitable sauce or complimentary is added correctly (as a mirror or topped)
The dish is evaluated and adjusted before being served
Accompaniments are suitable and well presented
 The dish is free of drips, smears and finger marks
The service for dishes overall for an order is well timed and acceptable
Re-useable ingredients are identified, wrapped, labelled and stored correctly
Waste and perishables are discarded
Food scraps are removed
Equipment is transferred to wash-up area
The workplace is cleaned, using suitable equipment
Suitable cleaning chemicals and sanitisers are used
Cleaning equipment is rinsed, checked, correctly maintained and stored
Maintenance issues are reported as relevant.

Dish Assessment Criteria Comment S NYS S NYS

3 Element 1: Select Ingredients
The food production requirements are identified from recipes and instructions
The ingredient amounts are calculated using the provided template below
Ingredients are correctly identified:
 Recipe requirement (suitable for purpose):
 Correct seafood or portion cut of fish
 Suitable ingredients for accompaniments and sauces
 Freshness
 FIFO is applied for selecting ingredients
Spoilage or deterioration of ingredients are checked and identified
Element 2: Select, prepare and use equipment
The correct/suitable equipment required to prepare the dish is/are identified:
Utility knife, bowl, knife, chopping board, steamer basket, pot
Each piece of equipment is checked for cleanliness
Each piece of equipment is assembled according to manufacturer’s
instructions
WHS issues are considered:
 Cord:
 Safety Switch provisions:
 Positioning (for example away from moisture):
 Correct use of safety features (feeder, guards)
 Uniform and loose parts are secured from being caught

The correct type of knife is used for the relevant preparation method
The equipment is used correctly and in a safe manner
Element 3: Portion and prepare ingredients
Ingredients are weighed according to recipe portion requirements
Ingredients are measured according to recipe portion requirements
Correct preparation method used for commodities: tick or circle
1. cleaning
2. de-scaling
3. pin-bone removal
4. filleting
5. portioning
6. shelling
7. skinning
Portioned correctly according to recipe requirement
Portioned, suitable for cookery method being used
Culinary cuts used according to requirement for dish
Adequate storage vessels for prepared product, waste and use-able trimmings
Re-useable product/ingredients identified and saved
Cutting boards are washed and sanitised or replaced for different tasks
Hands are washed between different tasks
Criteria specific for the preparation of the dish:
Steamed Scallops in Mirin
a) Scallops are cleaned
b) Sauces are measured and combined
c) Ginger is peeled and finely sliced
d) Coriander is washed and picked into leaves

Element 4: Cook seafood dishes Comment S NYS S NYS

Enter the specific criteria relevant for the observation of the dish(es) here:

a. Scallops are arranged flat into steamer basket

b. Sauce is evenly spooned over each scallop
c. Steamed until just done – not overcooked/rubbery
d. Placed on a warmed plate and finished with hot peanut oil and coriander

The methods outlined in the recipe for the dish are followed correctly
The cookery method(s) required for the dish are applied correctly
The correct accompaniment is selected for the dish
Suitable marinades are selected and prepared/added
The dish is seasoned and adjusted
Special customer requests are provided for where applicable using correct
products and cookery methods
Element 5: Presentation and Storage
Suitable service ware selected for presentation at correct temperature
(hot/cold)
Suitable garnish is used. Specify: ________________________
Garnish is prepared and of proportional size
Suitable sauce or complimentary is added correctly (as a mirror or topped)
 The dish is evaluated and adjusted before being served
Accompaniments are suitable and well presented
The dish is free of drips, smears and finger marks
The service for dishes overall for an order is well timed and acceptable
Re-useable ingredients are identified, wrapped, labelled and stored correctly
Waste and perishables are discarded
Food scraps are removed
Equipment is transferred to wash-up area
The workplace is cleaned, using suitable equipment
Suitable cleaning chemicals and sanitisers are used
Cleaning equipment is rinsed, checked, correctly maintained and stored
Maintenance issues are reported as relevant.

Dish Assessment Criteria Comment S NYS S NYS

4 Element 1: Select Ingredients
The food production requirements are identified from recipes and instructions
The ingredient amounts are calculated using the provided template below
Ingredients are correctly identified:
 Recipe requirement (suitable for purpose):
 Correct seafood or portion cut of fish
 Suitable ingredients for accompaniments and sauces
 Freshness
 FIFO is applied for selecting ingredients
Spoilage or deterioration of ingredients are checked and identified
Element 2: Select, prepare and use equipment
The correct/suitable equipment required to prepare the dish is/are identified:
1. Piece of equipment selected:______________________________
2. Piece of equipment selected:______________________________
3. Piece of equipment selected:______________________________
4. Piece of equipment selected:______________________________
Each piece of equipment is checked for cleanliness
Each piece of equipment is assembled according to manufacturer’s
instructions
WHS issues are considered:
 Cord:
 Safety Switch provisions:
 Positioning (for example away from moisture):
 Correct use of safety features (feeder, guards)
  Uniform and loose parts are secured from being caught

The correct type of knife is used for the relevant preparation method
The equipment is used correctly and in a safe manner
Element 3: Portion and prepare ingredients
Ingredients are weighed according to recipe portion requirements
Ingredients are measured according to recipe portion requirements
Correct preparation method used for commodities: tick or circle
1. cleaning
2. de-scaling
3. pin-bone removal
4. filleting
5. portioning
6. shelling
7. skinning
Portioned correctly according to recipe requirement
Portioned, suitable for cookery method being used
Culinary cuts used according to requirement for dish
Adequate storage vessels for prepared product, waste and use-able trimmings
Re-useable product/ingredients identified and saved
Cutting boards are washed and sanitised or replaced for different tasks
Hands are washed between different tasks
Criteria specific for the preparation of the dish:
Enter the observation criteria relevant for the dish here and/or add multiple
criteria for multiple dishes
Dish 4
a)
b)
c)
d)
e)
f)
g)
h)

Element 4: Cook seafood dishes Comment S NYS S NYS

Enter the specific criteria relevant for the observation of the dish(es) here:

a.
b.
a.
b.
The methods outlined in the recipe for the dish are followed correctly
The cookery method(s) required for the dish are applied correctly
The correct accompaniment is selected for the dish
Suitable marinades are selected and prepared/added
The dish is seasoned and adjusted
Special customer requests are provided for where applicable using correct
products and cookery methods
Element 5: Presentation and Storage
Suitable service ware selected for presentation at correct temperature
(hot/cold)
Suitable garnish is used. Specify: ________________________
Garnish is prepared and of proportional size
Suitable sauce or complimentary is added correctly (as a mirror or topped)
The dish is evaluated and adjusted before being served
Accompaniments are suitable and well presented
The dish is free of drips, smears and finger marks
The service for dishes overall for an order is well timed and acceptable
Re-useable ingredients are identified, wrapped, labelled and stored correctly
Waste and perishables are discarded
Food scraps are removed
Equipment is transferred to wash-up area
The workplace is cleaned, using suitable equipment
Suitable cleaning chemicals and sanitisers are used
Cleaning equipment is rinsed, checked, correctly maintained and stored
Maintenance issues are reported as relevant.