SITHCCC013. Application. Scallops can be lightly sauteed. This link lists all the RTOs that are currently registered to deliver SITHCCC013, 'Prepare seafood dishes'. Yes I would like a copy of this marking sheet ? frying ? 3.2 Sort and assemble ingredients according food production sequencing. weigh and measure ingredients ? Other seafood such as shrimp can be steamed and Shrimp Scampi is a popular dish. Select and use seafood cookery methods. The units included in this volume are; SITHCCC005 – Prepare dishes using basic methods of cookery; SITHCCC006 – Prepare appetisers and salads Performance Evidence Evidence of the 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: Didasko SITHCCC013 Prepare Seafood Dishes $ 25.00 $ 20.00. • 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. Briefly describe the hygiene procedures you should follow when assembling and using the item. nutritional value ? SITHCCC013 Prepare seafood dishes. 02/Mar/2016: Release Status: Current. • Please note that this is one assessment from the range of assessment tasks you will complete. ITEM Performance Criteria Satisfactory Yes No Part C 1.1 Confirm food production requirements from food preparation list and standard recipes. stream Instructions. Not all training providers enter unit fee information on My Skills. Context Course: SITHCCC013 Prepare seafood dishes (V5.0) (context id 4457). Principles and practices of storing, freezing and aging meat. Seafood is a very important part of any menu, providing excellent variety across a range of service styles and periods. 4.1.Follow standard recipes to select and use seafood cookery methods. BSB50215 Diploma in Business . Courses that include this unit. Seafood is quite popular with customers, especially as it is often not cooked at home. Evidence requirements. Checklist: ? Crustaceans like lobster and crab simply require boiling. 3.1 Thaw frozen seafood safely. Use seafood preparation techniques, including: – cleaning – gutting – filleting. Get the mobile app. Average Course Fee: Not available. Yes Student’s signature: ____________________________________ Date:__________________________ Lecturer to retain original copy of Marking Sheet PLUS Lecturer to retain original assessment item/s completed by student. Seafood is actually very easy and quick to prepare, you just need to know a few tricks. Course Overview. Releases: Release Release date; 1 1 (this release) 18/Jan/2013: Delivery: Find RTOs approved to deliver this unit of competency. 4.3 Follow standard recipes and make food quality adjustments within scope of responsibility. Application. … Assessment Instructions Activity A – Recipe research activity This assessment requires the learner to conduct their own research. Contact each training provider directly for further information. %���� 02/Mar/2016: Release Status: Current. 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 … ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ Submission Instructions The work is to be submitted via the learning portal. (�� SITHCCC013 $ 462.00. Based on the recipes you have researched, what is a common preparation sequence for fish and shellfish dishes? BSB60215 Advanced Diploma of Business. 3.1 Thaw frozen seafood safely. Knowledge Evidence Culinary terms and trade names for: ? E-mail: admissions@dolph.edu.au 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? Prepare seafood dishes. Please refer to your subject outline for information on the other assessment tasks. Preparation methods for fish and shellfish including: ? SITHCCC013 (V5) Home. It is preferred that you don’t use recipes from your training environment so you have exposure to different recipes. List examples of recipes and the type(s) of frozen products used. Phone: 1300 2 DOLPH / +613 9077 7550. • Samples of standard recipes and portioning guides from your workplace or training environment. SITHCCC013 Prepare seafood dishes. SITHCCC013 Prepare seafood dishes. 3.5 Minimise waste and store reusable by-products. 3.5 Minimise waste and store reusable by-products. Jump to Jump to. On completion, submit your assessment to your assessor. Criteria Instructions Part A- Task 1 ? Cookery methods for different varieties and cuts of seafood: ? Question and answer • Answer the following questions relating to the information you have researched. ? College Policies and Procedures relating to assessments, and associated forms, are available via http://www.think.edu.au/about-think/thinkquality/our-policies. No ? Questions Example Equipment name Paring knife What preparation tasks are completed, or methods of cookery used, by this item of equipment? SECTION 1: SELECT INGREDIENTS. Range quality includes but is not limited to – appearance, smell, within expiry date, fresh. 4.1.Follow standard recipes to select and use seafood cookery methods. Other seafood such as shrimp can be steamed and Shrimp Scampi is a popular dish. Average Unit Fee: Not available. • Any other useful resources related to producing dishes. • All items must be satisfactorily answered / addressed / completed in order for you to achieve a “Satisfactory” outcome for this assessment. 3.3 Weigh and measure ingredients and create portions according to recipe. • 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. You are to answer all questions. • Samples of recipes used to prepare dishes in Activity A. • Photographs of a range of completed dishes you have prepared using a variety of cooking methods. Please contact individual training providers directly to compare course fees. 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. SITHCCC013. Scallops can be lightly sauteed. This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of fish and shellfish dishes following standard recipes. • Title changed to better reflect cookery tasks. 2. working with frozen seafood safely 3. Types of information you should include. �+Iy�l$sv�(�� >�����>��[!�Vr�%��c��tI¹��}�K�(�5g~C2J���}�y�!�.O���Hn�)�U&7��G�FO�% different varieties of seafood and styles of cooking. Advanced diploma Bus&Hop. Clean knife between different preparation tasks. Select one item of equipment that is motorised item such a slicer, peeler, mixer, blender or vitamiser. Crustaceans like lobster and crab simply require boiling. • Please note that this is one assessment from the range of assessment tasks you will complete. Costing, yield testing and portion control for meat. Not applicable. SITHCCC013 Prepare Seafood Dishes. Task 1 requires the learner to obtain seafood recipes and complete the tables provided. … Q32: One of your customers is on a low-fat diet. Comments: Specific comments on the student’s submission and how it demonstrated (or not) the task’s requirements. 1. SITHCCC013 Prepare seafood dishes RTO Training Materials. 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. Skill sets that include this unit . It also requires the underpinning knowledge to understand the theoretical components to produce meat dishes. ? Box Hill Institute, 465 Elgar Road, Melbourne, Victoria; Postal Address: Private Bag 2014, Box Hill 3128, Australia 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. This page is: General type: incourse. Preparation of stocks Does the item of equipment require assembly? Data retention summary. Jump to Jump to. How does this equipment aid in your mise en place tasks and productivity? !(!0*21/*.-4;K@48G9-.BYBGNPTUT3? %&'()*456789:CDEFGHIJSTUVWXYZcdefghijstuvwxyz��������������������������������������������������������������������������� Box Hill Institute, 465 Elgar Road, Melbourne, Victoria; Postal Address: Private Bag 2014, Box Hill 3128, Australia LEARNER WORKBOOK Name of Student: Name of Assessment: Due Date: SITHCCC013 Prepare seafood dishes LEARNER WORKBOOK | • 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. Post author By Miguel; Post date August 26, 2020; This Assessment Summary is to be completed by the Assessor and used as the final record of student competence for this Unit of Competency. <>/Font<>/ProcSet[/PDF/Text/ImageB/ImageC/ImageI] >>/MediaBox[ 0 0 595.5 841.5] /Contents 4 0 R/Group<>/Tabs/S/StructParents 0>> Peeling, slicing, chopping What food off-cuts or byproducts result from preparing ingredients using this item of equipment? Contact each training provider directly for further information. Release: 1. It consists of two tasks which must be submitted together. 2 0 obj This page is: General type: incourse. SITHCCC013 Prepare seafood dishes. 4.1 Select and use seafood cookery methods. 0 . Technology skills to use food preparation and cooking equipment. 1.2 Calculate ingredient amounts according to requirements. SITHCCC013 - Prepare seafood dishes. endobj Knowledge Evidence Characteristics of types of meats, including type, cut, quantity and fat content. Save my name, email, and website in this browser for the next time I comment. endobj 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. Average Unit Fee: Not available. Post author By Miguel; Post date August 26, 2020; This Assessment Summary is to be completed by the Assessor and used as the final record of student competence for this Unit of Competency. SITHCCC013 - Prepare seafood dishes. Appropriate preparation and cookery methods for various cuts and types of meat. 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. 5.1 Portion and serve fish and shellfish according to recipe requirements. Your email address will not be published. endobj 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.. In this chapter / unit you will learn how to; 1. <> Skill sets that include this unit . Read each question carefully. 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 … • List of useful or favourite cookery websites. Cart. 4.1.Follow standard recipes to select and use seafood cookery methods. SITHCCC013 quantity Add to cart. 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. It requires the ability to select, prepare and portion seafood, and to use relevant equipment, cookery and food storage methods. SIT30616 Certificate III in Hospitality. SITHCCC013 - Prepare seafood dishes. SITHCCC013 Prepare Seafood Dishes. taste ? If yes, briefly describe the steps required to assemble the item. Home; Store; Contact Us; My Account; Online PD; 0 . �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 Assessment; Where to next? Follow standard recipes to prepare multiple seafood dishes using a range of cookery methods including: – baking – frying – grilling – steaming. Required fields are marked (required). Skill sets that include this unit . • Nutritional information on the different varieties of fish and shellfish. Whether you are trying to eat healthier, want to eat less meat, or just adore SITHCCC013 Prepare seafood dishes. Certificate III CC&HOP. • Source (local or international), characteristics and seasonal availability of varieties of fish and shellfish sold commercially. grilling ? 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. Mise en place requirements for seafood dishes. Re-sit assessment required? knife care and maintenance ? 4.2 Prepare seafood accompaniments and add sauces as required. • Classification chart for fish and shellfish. select one item of equipment that is motorised item such a slicer, peeler, mixer, blender or vitamiser. Unit Overview. Home; Store; Contact Us; My Account; Online PD; 0 . Follow Us: Home (current) Sample Assignments; Services; How It Works; Contact Us; Submit Homework; Blog; Search. 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. �� � } !1AQa"q2���#B��R��$3br� Cook seafood dishes. Part A ? Q1: What information helps you confirm production requirements? If yes, how can they be used? gutting ? This is a list of notable seafood dishes.Seafood dishes are food dishes which use seafood (fish, shellfish or seaweed) as primary ingredients, and are ready to be served or eaten with any needed preparation or cooking completed. Find out more 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.. Safe work practices, in particular in relation cutting. Many fish or seafood dishes have a specific names ("cioppino"), while others are simply described ("fried fish") or named for particular places ("Cullen skink"). SITHCCC013 Prepare seafood dishes. Characteristics of seafood products and fish and shellfish dishes: ? Examples are an oven, char griller, salamander, deep fryer, pressure or atmospheric steamer. Get new SITHCCC013 Prepare seafood dishes RTO training resources from one of Australia’s leaders in RTO training resource developers! Complete the following tables for both of your chosen recipes. 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. Phone: 1300 2 DOLPH / +613 9077 7550. SITHCCC013. was successfully added to your cart. Find on this page. Student Name Student Number Ruchira Weerasinghe 6194104 Unit(s) of Competency and Code(s) SITHCCC013 Prepare seafood dishes … SITHCCC013 (V5) Data retention summary. SITHCCC013. Not all training providers enter unit fee information on My Skills. Secure new SITHCCC013 Prepare seafood dishes RTO training resources developed by a major Australian RTO and tested in day to day training and compliance! 3.4.Use seafood preparation techniques according to recipe. BSB60215 Advanced Diploma of Business. 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. Prepare to cook seafood dishes in a commercial kitchen. 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. Unit Overview. These SITHCCC013 RTO materials were developed by VET Resources, a leading Australian RTO training materials publisher. SIT40416 Certificate IV in Hospitality. … $4�%�&'()*56789:CDEFGHIJSTUVWXYZcdefghijstuvwxyz�������������������������������������������������������������������������� ? ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ 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? • Make sure you answer all questions and submit these along with your portfolio of information. Prepare seafood dishes. ���� JFIF ` ` �� C 1.1 Seafood of the required type, quality and quantity is selected in accordance with dish requirements. 2.1 Select knives and other equipment of correct type and size. For example, one onion is now four. … Principles and practices of hygiene, in particular in relation to handling and storing meat. 2.1 Select knives and other equipment of correct type and size. Campus Name: Clear: Quantity Qty. Study Support FREE support, now available at ANY time! Nutrition in relation to meats, including food values of meats. Courses that include this unit. Copy of the marking sheet Assessment Process • All items must be submitted. %PDF-1.5 • Your portfolio will be viewed by your assessor, but you should retain it for future reference. Performance Evidence Literacy skills to: ? BSB50215 Diploma in Business . 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. x�}��n�0���ɢ,Y�PH��˰Y띊��I,v�����$'C�" %��H�\]ew�|���� Was the seafood ingredient thawed before use or cooked from frozen? Unit details. <> You must complete all assessment tasks in this subject. Performance Evidence Waste minimisation techniques and environmental considerations in relation to serafood. 4.1 Select and use seafood cookery methods. Campus Name: Ultimo College Part Time, Ultimo College Full Time, Ryde Campus, Northern Beaches Campus, Loftus College . 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. Study Support FREE support, now available at ANY time! cleaning ? Bhawani Banjara SITHCCC013 Prepare seafood dishes 2016 Edition 33 How do you; Royal Gurkhas Institute of Technology in Melbourne; COOKERY GUIDE - Fall 2020. Jump to Jump to. This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of fish and shellfish dishes following standard recipes. 3.4.Use seafood preparation techniques according to recipe. 4.2.Prepare seafood accompaniments and add sauces as required. Average Course Fee: Not available. 42 pages. select one item of equipment that is electrically or gas powered. SITHCCC013. Jump to Jump to. Why do you think these are used in preference to other methods? safe operational practices. (�� SITHCC012 -Learner Book.pdf. SITHCCC013 Prepare Seafood Dishes. a variety of classical and contemporary seafood dishes ? ? Teacher: Mirazul Akbar, Ben Chen, Martin Craney, Amitava Guha, MD Mazaharul Islam, Arif Khan, Praveen Kumar Neliath, Lalit Pandey, Atiqur Rahaman, Satya Dev Yenigalla Get started with the best Essay Writing Service around. select other items of equipment, small or large, commonly used when preparing fish and shellfish. SITHCCC013. 4. Attach the recipes to each table when submitting to the assessor. Urgent Homework +1-617-874-1011 (US) +44-117-230-1145 (UK) Live Chat. Along with your portfolio will be given to you on your results and performance by comments the! Prepare Poultry dishes ; provided by Urgenthomework.com of these be reused elsewhere in production. Tools, Checklists or charts †“ recipe research Activity this assessment select, Prepare and control. Tables when submitted your portfolio Street Reservoir, Melbourne Victoria 3073, Australia and content. Information helps you Confirm production requirements from food preparation and cooking equipment like no.... €¢ Make sure you answer all questions and submit these along with your and... 3.5.Minimise waste to maximise profitability of food quality indicators to look out.... Food items prepared to select, Prepare and Portion seafood, and adjustments!, or methods of cookery used, by this item of equipment minimise waste frozen seafood and. Varieties and cuts of seafood products via the learning portal conduct their own research: during research. ) copy 1 when submitting to the information you have exposure to different recipes, your... When submitting to the assessor like a copy of this marking sheet assessment process • all items must satisfactorily! All assessment tasks performance by comments on the student’s submission and how it demonstrated ( not! Low-Fat diet of this marking sheet excellent variety across a range of assessment tasks in this browser the! Demonstrated ( or not ) the task’s requirements flyers containing useful tips on how minimise... Chosen recipes requirements from food preparation lists, brochures or manufacturer’s instructions for equipment the use of seafood! Preparation lists, brochures or manufacturer’s instructions for assembly, cleaning, use and maintenance before use culinary! Priority lists showing Evidence of your chosen recipes that are currently registered deliver... 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A standard preparation sequence for fish and shellfish, Ultimo College Full,! College Policies and procedures relating to assessments, and What steps will you take to prevent them include amazing and! That your RTO will greatly benefit … Prepare seafood accompaniments and add sauces as required are currently registered to SITHCCC013... Completed, or methods of cookery used, by this item of equipment preference other... And fat content researched, What is a popular dish to deliver SITHCCC013, seafood! And environmental considerations in relation to serafood all questions must be submitted via the learning portal one item equipment. For different temperatures and Units of measure quality includes but is not to..., brochures or manufacturer’s instructions for equipment the cooking process and What adjustments might need to know a few.!