02/Mar/2016: Release Status: Current. 4.2 Prepare seafood accompaniments and add sauces as required. $4�%�&'()*56789:CDEFGHIJSTUVWXYZcdefghijstuvwxyz�������������������������������������������������������������������������� ? Contact. Q32: One of your customers is on a low-fat diet. • Flyers, websites or information sheets relating to food safety and hygiene practices. Home Store Units of Competency All Units SITHCCC013. write notes on recipe requirements and calculations. Research and obtain two recipes – from home, the Internet, library, your workplace. ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ Q6: Based on your workplace standard recipes and those you have researched, what are the most common methods of cookery used to prepare fish and seafood? The units included in this volume are; SITHCCC005 – Prepare dishes using basic methods of cookery; SITHCCC006 – Prepare appetisers and salads Secure your new SITHCCC013 RTO resources package now so you can deliver quality training ASAP! 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. Application. Scallops can be lightly sauteed. Get started with the best Essay Writing Service around. These RTO training materials are available for immediate purchase as-is and we will be providing ongoing upgrades, updates and enhancements to the materials as they are completed by our development … weigh and measure ingredients ? Please refer to your subject outline for information on the other assessment tasks. Unit Overview. You are not logged in. Evidence requirements. SITHCCC013 Prepare seafood dishes 2016 Edition 6 Step 3: To do this chef Shay uses the following equation: If the number of portions required is 20, I have to divide this by the old recipe portion number, which was 5. • Any other useful resources related to producing dishes. Is superseded by and equivalent to SITHCCC013 - Prepare seafood dishes • Equivalent •Unit updated to meet the Standards for Training Packages. ? Part A ? ASSESSMENT B – SHORT ANSWER. <>>> On completion, submit your assessment to your assessor. 5.3 Visually evaluate dish and adjust presentation. Box Hill Institute, 465 Elgar Road, Melbourne, Victoria; Postal Address: Private Bag 2014, Box Hill 3128, Australia Yes I would like a copy of this marking sheet ? Assessment … BSB50215 Diploma in Business . �ɡ߮���E'}��� SIT30616 Certificate III in Hospitality. 3.1 Thaw frozen seafood safely. Unit Overview. SITHCCC013. • All items must be satisfactorily answered / addressed / completed in order for you to achieve a “Satisfactory” outcome for this assessment. Based on the recipes you have researched, what is a common preparation sequence for fish and shellfish dishes? ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ Q7: What nutritional information about fish or shellfish or suggestions for healthier methods of cookery are provided in your workplace standard recipes and those you have researched? ? SITHCCC013 (V5) Home. Number the following methods of cookery in order of their suitability for your customer (with 1 being most healthy/suitable and 3 being least healthy/suitable). %���� BSB50215 Diploma in Business . Campus Name: Ultimo College Part Time, Ultimo College Full Time, Ryde Campus, Northern Beaches Campus, Loftus College . Teacher: Deborah Crawley; Teacher: Wasim Ibrahim; Teacher: Steve Stathakopoulos; Teacher: Marc Teleki; SITHCCC013 (V5)_1. Modification History. BSB60215 Advanced Diploma of Business. Home; Store; Contact Us; My Account; Online PD; 0 . SITHCCC013 Prepare seafood dishes. 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. • 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. was successfully added to your cart. Technology skills to use food preparation and cooking equipment. Briefly describe the hygiene procedures you should follow when assembling and using the item. Add to cart. SITHCCC013 $ 462.00. Ensure you have provided all required information. cleaning ? SITHCCC013. Course Overview. Your training materials from RTO Learning Materials will help you deliver and assess this unit of competency for the SIT Tourism, Travel and Hospitality training package.. No training providers have entered fees on My Skills for this course. If yes, how can they be used? • 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. Select one item of equipment that is motorised item such a slicer, peeler, mixer, blender or vitamiser. Cook seafood dishes. SITHCCC013 Prepare seafood dishes (V5.0) copy 1. select one item of equipment that is motorised item such a slicer, peeler, mixer, blender or vitamiser. • All questions must be attempted • If you have difficulty reading or understanding the questions or writing your answers please ask your lecturer for help. Crustaceans like lobster and crab simply require boiling. Skill sets that include this unit . It consists of two tasks which must be submitted together. Home Store Units of Competency All Units SITHCCC013. determine cooking times and temperatures. MARKING SHEET Course SIT60316 Advanced Diploma of Hospitality Management SIT40516 Certificate 4 Commercial Cookery Subject Title SITKS3116 Kitchen Studies 3 Delivery Mode ?Full time ?Part time ?Online ?On-campus 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. List some examples. <> • Checklists of food quality indicators to look out for. • Relevant magazine articles or pictures related to modern food presentation methods. You'll actually have a harder time picking the meat out than the actual cooking. Step 4: Chef Shay says – I now have a number to use which calculates 20 portions for each ingredient. filleting. It is preferred that you don’t use recipes from your training environment so you have exposure to different recipes. Context Course: SITHCCC013 Prepare seafood dishes (V5.0) (context id 4457). … SKU: SITHCCC013 Categories: All Units, Tourism, Travel and Hospitality Services. SITHCCC013 (V5) Data retention summary. Your premium RTO training materials include amazing compliance and training features that your RTO will greatly benefit … You must complete all assessment tasks in this subject. No providers have entered a unit fee for this unit on My Skills. Comments: Specific comments on the student’s submission and how it demonstrated (or not) the task’s requirements. Seafood is a very important part of any menu, providing excellent variety across a range of service styles and periods. 946 High Street Reservoir, Melbourne Victoria 3073, Australia. How does this equipment aid in your mise en place tasks and productivity? No providers have entered a unit fee for this unit on My Skills. If yes, how is it stored until required for service? 3 0 obj Page type course-info. ���?e��}�-�f��~۵'�i*}% �:Mh%�$r�:� �AM�&��4yd�OPO����?$b�C���E�i�����X�X�>ӀwS��o7����z�Q� Questions Example Equipment name Paring knife What preparation tasks are completed, or methods of cookery used, by this item of equipment? For example, one onion is now four. Comments: Specific comments on the student’s submission and how it demonstrated (or not) the task’s requirements. No ? Other seafood such as shrimp can be steamed and Shrimp Scampi is a popular dish. SITHCCC013 Prepare seafood dishes. Culinary terms commonly used in the enterprise and industry in relation to meat and meat cuts. 5.1 Portion and serve fish and shellfish according to recipe requirements. 95 pages. Mise en place requirements for seafood dishes. Whether you are trying to eat healthier, want to eat less meat, or just adore Follow standard recipes to prepare multiple seafood dishes using a range of cookery methods including: – baking – frying – grilling – steaming. endobj The recipes must be attached to the completed tables when submitted. Jump to Jump to. Jump to Jump to. Principles and practices of hygiene, in particular in relation to handling and storing meat. �� � } !1AQa"q2���#B��R��$3br� endobj 3.5.Minimise waste to maximise profitability of food items prepared. View 13-1 (2).pdf from CHEM 201 at Charles Sturt University. ���� JFIF ` ` �� C Modification History. HI6026 Audit, Assurance and Compliance TRIMESTER 3, 2017 INDIVIDUAL ASSIGNMENT 1, need assignment of business research report of MBA on advantage and disadvantage of using social network in AUSTRALIAN business IN 2000 TO 2010 FOR SMALL BUSINESS- topic. 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. 5.2 Add sauces and garnishes according to standard recipes. Clean knife between different preparation tasks. Characteristic of different meat cuts, including primary, secondary and portioned cuts. Seafood is actually very easy and quick to prepare, you just need to know a few tricks. SITHCCC013 Prepare seafood dishes. BSB40215 Certificate IV in Business. 4.1 Select and use seafood cookery methods. 0 . These RTO training materials are available for immediate purchase as-is and we will be providing ongoing upgrades, updates and enhancements to the materials as they are completed by our development … ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ Q5: How can you evaluate the quality and suitability of the dish before it is served to the customer? 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 … ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ Q3: Based on your workplace standard recipes and those you have researched, list the varieties of fish and shellfish used to prepare seafood dishes. View SITHCCC013 Learner Workbook V1.0.pdf from FIN 2338 at St. John's University. Add to cart. Find out more calculate the number of portions ? SITHCCC013 - Prepare seafood dishes. 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. different varieties of seafood and styles of cooking. Related products. Performance Evidencs Literacy skills to: ? ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ 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. Courses that include this unit. Prepare seafood dishes. !(!0*21/*.-4;K@48G9-.BYBGNPTUT3? Skill sets that include this unit . ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ Q5: Based on your workplace standard recipes and those you have researched, what preparation techniques or cuts are commonly used to prepare fish and shellfish? Preparation of stocks Does the item of equipment require assembly? Seafood is quite popular with customers, especially as it is often not cooked at home. 0 . ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ Submission Instructions The work is to be submitted via the learning portal. 4.1.Follow standard recipes to select and use seafood cookery methods. 5.1 Portion and serve fish and shellfish according to recipe requirements. 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. 3.2 Sort and assemble ingredients according food production sequencing. Was the seafood ingredient thawed before use or cooked from frozen? Student Name Student Number Ruchira Weerasinghe 6194104 Unit(s) of Competency and Code(s) SITHCCC013 Prepare seafood dishes … 1. SITHCCC013 (V5)_1. No training providers have entered fees on My Skills for this course. • Title changed to better reflect cookery tasks. Never handle the knife by the blade. SITHCCC013 Prepare Seafood Dishes. SIT40516 Certificate IV in Commercial . Average Unit Fee: Not available. 4. Assessment Requirements for SITHCCC013 Prepare seafood dishes Modification History Not applicable. Releases: Release Release date; 1 1 (this release) 18/Jan/2013: Delivery: Find RTOs approved to deliver this unit of competency. 1.2 Calculate ingredient amounts according to requirements. ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ Q9: How do the preparation techniques (mixing, blending, puréeing, marinating, etc) and different culinary cuts used help determine the appearance, texture, taste, presentation and visual appeal of prepared fish and seafood dishes? SITHCCC013 Prepare seafood dishes (35) SITHCCC014 Prepare meat dishes (26) SITHCCC015 Produce and serve food for buffets (3) SITHCCC016 Produce pates and terrines (2) SITHCCC017 Handle and serve cheese (13) SITHCCC018 Prepare food to meet special dietary requirements (16) SITHCCC019 Produce cakes, pastries and breads (31) SITHCCC021 Prepare specialised food items (6) SITHCCC022 Prepare … Skill sets that include this unit . SKU: SITHCCC013 Categories: All Units, Tourism, Travel and Hospitality Services. endobj … SITHCCC013 Prepare Seafood Dishes Home » SITHCCC013 Prepare Seafood Dishes admin January 10, 2018 0 SITHCCC013 Prepare Seafood Dishes Portfolio Task 2 ASSESSMENT TASK BRIEF Course SIT60316 Advanced Diploma of Hospitality Management SIT40516 Certificate 4 Commercial Cookery Subject Title SITKS316 Kitchen Studies 3 Delivery Mode ?Full time ?Part time ?Online ?On-campus … Copy of the marking sheet Assessment Process • All items must be submitted. endobj Appropriate trade names and culinary terms for Australian standard of meat cuts. steaming. knife care and maintenance ? SITHCCC013 - Prepare seafood dishes. Prepare seafood dishes. Additional information; Collection Name: Didasko Cookery Notes. ITEM Satisfactory ITEM Satisfactory Yes No Yes No Part A Part C Part B Record feedback provided to the student (especially on any unsatisfactory areas): OUTCOMES Yes No Overall performance of this assessment was satisfactory? x�}��n�0���ɢ,Y�PH��˰Y띊��I,v�����$'C�" %��H�\]ew�|���� Performance Evidence Literacy skills to: ? Data retention summary. 5.2 Add sauces and garnishes according to standard recipes. Evidence requirements. This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of fish and shellfish dishes following standard recipes. (�� Prepare to cook seafood dishes in a commercial kitchen. In this chapter / unit you will learn how to; 1. Your training materials from RTO Learning Materials will help you deliver and assess this unit of competency for the SIT Tourism, Travel and Hospitality training package.. 5.3 Visually evaluate dish and adjust presentation. SITHCCC013. Range quality includes but is not limited to – appearance, smell, within expiry date, fresh. SIT40416 Certificate IV in Hospitality. 3.5.Minimise waste to maximise profitability of food items prepared. ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ Q10: Describe any presentation techniques and ideas you have discovered during your research which could be incorporated into your workplace or training organisation. 3.1 Thaw frozen seafood safely. Certificate IV CC&HOP. Context Course: SITHCCC013 Prepare seafood dishes (V5.0) copy 1 (context id 5454). %PDF-1.5 read and interpret food preparation lists, standard recipes, date code and stock rotation labels and manufacturer instructions for equipment ? Critical aspects Produce seafood dishes using: – fish – shellfish – molluscs and crustaceans. • Classification chart for fish and shellfish. 3.2 Sort and assemble ingredients according food production sequencing. ? 4.2 Prepare seafood accompaniments and add sauces as required. Contact each training provider directly for further information. 1.2 Calculate ingredient amounts according to requirements. essential features and functions ? Equipment used to produce seafood dishes: ? • Samples of standard recipes and portioning guides from your workplace or training environment. Courses that include this unit. Average Unit Fee: Not available. SITHCCC013 Prepare Seafood Dishes Home » SITHCCC013 Prepare Seafood Dishes admin January 10, 2018 0 SITHCCC013 Prepare Seafood Dishes Portfolio Task 2 ASSESSMENT TASK BRIEF Course SIT60316 Advanced Diploma of Hospitality Management SIT40516 Certificate 4 Commercial Cookery Subject Title SITKS316 Kitchen Studies 3 Delivery Mode ?Full time ?Part time ?Online ?On … It also requires the underpinning knowledge to understand the theoretical components to produce meat dishes. Contact. Teacher: Mirazul Akbar, Ben Chen, Martin Craney, Amitava Guha, MD Mazaharul Islam, Arif Khan, Praveen Kumar Neliath, Lalit Pandey, Atiqur Rahaman, Satya Dev Yenigalla Unit details. Characteristics of seafood products and fish and shellfish dishes: ? read and interpret food preparation lists, standard recipes, date code and stock rotation labels and manufacturer instructions for equipment write notes on recipe requirements and calculations Planning and organising skills to efficiently sequence the stages of food preparation and production Self-management skills to manage own speed, timing and productivity. Last updated 12/07/2017 Activity C – Portfolio of information This assessment requires the learner to collate a portfolio containing useful resources, contacts and information related to producing seafood dishes. Planning and organising skills to efficiently sequence the stages of food preparation and production Problem-solving skills to evaluate quality of seafood and finished dishes and make adjustments to ensure a quality product. 4 0 obj Jump to Jump to. Courses that include this unit. 42 pages. • Please note that this is one assessment from the range of assessment tasks you will complete. Unit Overview. SIT40416 Certificate IV in Hospitality. Average Course Fee: Not available. 2. working with frozen seafood safely 3. This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of fish and shellfish dishes following standard recipes. Related products-20 % Shop Now . You are not logged in. Cart. Part C ? • Articles or flyers containing useful tips on how to minimise waste. Not all training providers enter unit fee information on My Skills. Safe work practices, in particular in relation cutting. Integrate knowledge of: – quality indicators for seafood – cookery methods for different varieties of seafood – features, functions and safe use of food preparation equipment food safety practices for handling and storing different food types. No Last updated 12/07/2017 Briefly describe the safety procedures you should follow when using the item of equipment. Seafood is quite popular with customers, especially as it is often not cooked at home. 3.4 Use seafood preparation techniques according to recipe. 3.5 Minimise waste and store reusable by-products. • List of useful or favourite cookery websites. Skill sets that include this unit . • Workflow planning tools, checklists or charts – including any task or priority lists showing evidence of your planning and organisational skills. Costing, yield testing and portion control for meat. • Clear, constructive and accurate feedback will be given to you on your results and performance by comments on exam paper. SITHCCC013. a variety of classical and contemporary seafood dishes ? SITHCC012 -Learner Book.pdf. Release: 1. Prepare seafood dishes. Application. Find out more College Policies and Procedures relating to assessments, and associated forms, are available via http://www.think.edu.au/about-think/thinkquality/our-policies. 4.1 Select and use seafood cookery methods. Please contact individual training providers directly to compare course fees. It also requires the underpinning knowledge to understand the theoretical components to produce meat dishes. … Nutrition in relation to meats, including food values of meats. • Nutritional information on the different varieties of fish and shellfish. Task 2 requires the learner to answer questions relating to the recipes in Task 1 and provide information on recipe yield, problem solving, and safety issues Activity B – apply equipment knowledge This assessment requires the learner to think about the equipment would use if preparing the recipes researched in Activity A. SKU: DSITHCCC013 Category: Student Needs Tag: Didasko Modules. Secure new SITHCCC013 Prepare seafood dishes RTO training resources developed by a major Australian RTO and tested in day to day training and compliance! SITHCCC013 Prepare seafood dishes. Home. Commercial Cookery Assignment help with SITHCCC013 Prepare Poultry Dishes; provided by Urgenthomework.com. Releases: Release Release date; 1 1 (this release) 18/Jan/2013: Delivery: Find RTOs approved to deliver this unit of competency. 3.4 Use seafood preparation techniques according to recipe. SITHCCC013 – Assessment Name: SITHCCC013 – Assessment Version: V.2019.1 Last Reviewed: January 2019 Page|2 Unit description This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of fish and shellfish dishes following standard recipes. 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. You must complete all assessment tasks in this subject. Find on this page. Your email address will not be published. 1.1 Seafood of the required type, quality and quantity is selected in accordance with dish requirements. List three examples. Yes Student’s signature: ____________________________________ Date:__________________________ Lecturer to retain original copy of Marking Sheet PLUS Lecturer to retain original assessment item/s completed by student. Q31: What should you do if the dish you’re preparing doesn’t meet quality requirements for taste or texture? Peelings, trimmings Can any of these be reused elsewhere in the kitchen? 3.4.Use seafood preparation techniques according to recipe. SITHCCC013 quantity Add to cart. Study Support FREE support, now available at ANY time! 1.1 Seafood of the required type, quality and quantity is selected in accordance with dish requirements. What checks could you complete, and what adjustments might need to be made? Knowledge Evidence Characteristics of types of meats, including type, cut, quantity and fat content. SITHCCC013. <> SITHCCC013 Prepare Seafood Dishes. nutritional value ? Release: 1. It requires the learner to do the following: • choose four items of equipment commonly used when preparing fish and shellfish ? More study Support FREE Support, now available at any time using: †“ from home, Internet... But is not limited to – appearance, smell, within expiry,! And cookery methods question and answer questions when using the item DSITHCCC013 Category: Needs! No providers have entered a unit fee information on the student’s submission and how it demonstrated ( not. From frozen actually very easy and quick to Prepare, you just need to be submitted the! 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