Assessment Instructions Activity A – Recipe research activity This assessment requires the learner to conduct their own research. SITHCCC013. It requires the learner to do the following: • choose four items of equipment commonly used when preparing fish and shellfish ? ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ Q4: During your research, what types of dishes required the use of frozen seafood products? Student Name: Student Group: Student ID No: Completion Date: Unit Code: SITHCCC013: Unit Title: Prepare seafood dishes: Please attach the following … Phone: 1300 2 DOLPH / +613 9077 7550. SITHCCC013 Prepare Seafood Dishes. Average Unit Fee: Not available. Courses that include this unit. ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ 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? • 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. Your premium RTO training materials include amazing compliance and training features that your RTO will greatly benefit … If yes, where or how? • The assessment items you submit will be retained by the college as evidence of your performance. • Title changed to better reflect cookery tasks. 3.4.Use seafood preparation techniques according to recipe. BSB60215 Advanced Diploma of Business. Other seafood such as shrimp can be steamed and Shrimp Scampi is a popular dish. Simply send us your essay question, and we’ll locate an expertly qualified writer to create an answer like no other. BSB50215 Diploma in Business . Required fields are marked (required). Comments: Specific comments on the student’s submission and how it demonstrated (or not) the task’s requirements. Cart. Average Course Fee: Not available. baking ? SITHCCC013 Prepare Poultry Dishes commercial cookery … No providers have entered a unit fee for this unit on My Skills. SITHCCC013 - Prepare seafood dishes. Assessment; Where to next? 2 Pre heat an oven to 180C 3 Combine the mustard cayenne pepper wine; Victorian Institute of Technology; COOKERY SITHKOP005 - Fall 2019 . Secure your new SITHCCC013 RTO resources package now so you can deliver quality training ASAP! Study Support FREE support, now available at ANY time! Was the seafood ingredient thawed before use or cooked from frozen? knife care and maintenance ? ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ 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. appearance ? select one item of equipment that is motorised item such a slicer, peeler, mixer, blender or vitamiser. cleaning ? Appropriate preparation and cookery methods for various cuts and types of meat. ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ Q6: Are there any by-products from preparation tasks which can be used for other purposes? Preparation methods for fish and shellfish including: ? endobj ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ Q8: What classical and contemporary fish and shellfish recipes have you discovered when developing your portfolio? Teacher: Mirazul Akbar, Ben Chen, Martin Craney, Amitava Guha, MD Mazaharul Islam, Arif Khan, Praveen Kumar Neliath, Lalit Pandey, Atiqur Rahaman, Satya Dev Yenigalla This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of fish and shellfish dishes following standard recipes. No Last updated 12/07/2017 Briefly describe the safety procedures you should follow when using the item of equipment. �R�Q㤍(hkޚ��A�,�,��`v�I�y�z�e����K����l�|��P�ȵd�ͧ�%�hm�>q=�*s��1��\�� BSB60215 Advanced Diploma of Business. Comments: Specific comments on the student’s submission and how it demonstrated (or not) the task’s requirements. 4. Certificate III CC&HOP. • 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. SITHCCC013 Prepare seafood dishes. No training providers have entered fees on My Skills for this course. 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 … )h���� J)h���� J)h���� J)h���� J)h���� J)h���� J)h���� J)h��8��zY�6d]�!s��Jı�5��嵢D�4��"?^?�MO2Lv�5�2�^���]��. 42 pages. Mise en place requirements for seafood dishes. List some examples. Context Course: SITHCCC013 Prepare seafood dishes (V5.0) copy 1 (context id 5454). 2 0 obj ? Follow Us: Home (current) Sample Assignments; Services; How It Works; Contact Us; Submit Homework; Blog; Search. %PDF-1.5 ingredients commonly used in the production of different fish and shellfish dishes ? (�� 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 … • Flyers, websites or information sheets relating to food safety and hygiene practices. write notes on recipe requirements and calculations. 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. 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. Study Support FREE support, now available at ANY time! SITHCCC013 Prepare seafood dishes. This link lists all the RTOs that are currently registered to deliver SITHCCC013, 'Prepare seafood dishes'. Cook seafood dishes. Safe work practices, in particular in relation cutting. Seafood is quite popular with customers, especially as it is often not cooked at home. Average Unit Fee: Not available. Prepare seafood dishes. If yes, how is it stored until required for service? Teacher: Deborah Crawley; Teacher: Wasim Ibrahim; Teacher: Steve Stathakopoulos; Teacher: Marc Teleki; SITHCCC013 (V5)_1. SITHCCC013 Prepare seafood dishes. Is superseded by and equivalent to SITHCCC013 - Prepare seafood dishes • Equivalent •Unit updated to meet the Standards for Training Packages. 5 0 obj Your work should be clearly marked with your name and group information. Prepare to cook seafood dishes in a commercial kitchen. Skill sets that include this unit . <>>> ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ 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? … Prepare seafood dishes. Q1: What information helps you confirm production requirements? Secure new SITHCCC013 Prepare seafood dishes RTO training resources developed by a major Australian RTO and tested in day to day training and compliance! Characteristic of different meat cuts, including primary, secondary and portioned cuts. 1.2 Calculate ingredient amounts according to requirements. Include relevant garnishing or service ware suggestions. Equipment used to produce seafood dishes: ? • All questions must be satisfactorily answered / addressed / completed in order for you to achieve a “Satisfactory” outcome for this assessment. SITHCCC013 - Prepare seafood dishes. Advanced diploma Bus&Hop. nutritional value ? ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ Q4: What potential problems could occur during the cooking process and what steps will you take to prevent them? 1.2 Calculate ingredient amounts according to requirements. Knowledge Evidence Characteristics of seafood products and fish and shellfish dishes: ? Appropriate trade names and culinary terms for Australian standard of meat cuts. 3.2 Sort and assemble ingredients according food production sequencing. SITHCCC013 - Prepare seafood dishes. ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ Submission Instructions The work is to be submitted via the learning portal. Crustaceans like lobster and crab simply require boiling. Home. 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 … 5.2 Add sauces and garnishes according to standard recipes. taste texture. Jump to Jump to. Part C ? Teacher: Mirazul Akbar, Ben Chen, Martin Craney, Amitava Guha, MD Mazaharul Islam, Arif Khan, Praveen Kumar Neliath, Lalit Pandey, Atiqur Rahaman, Satya Dev Yenigalla steaming. Other seafood such as shrimp can be steamed and Shrimp Scampi is a popular dish. View SITHCCC013 Learner Workbook V1.0.pdf from FIN 2338 at St. John's University. You'll actually have a harder time picking the meat out than the actual cooking. 1.1 Seafood of the required type, quality and quantity is selected in accordance with dish requirements. This page is: General type: incourse. was successfully added to your cart. 4 0 obj Read each question carefully. Whether you are trying to eat healthier, want to eat less meat, or just adore Cart. endobj 5.1 Portion and serve fish and shellfish according to recipe requirements. Skill sets that include this unit . 2.1 Select knives and other equipment of correct type and size. You are not logged in. Get started with the best Essay Writing Service around. 1. Urgent Homework +1-617-874-1011 (US) +44-117-230-1145 (UK) Live Chat. In this chapter / unit you will learn how to; 1. 4.1 Select and use seafood cookery methods. Part B ? Increases speed of delicate preparation tasks 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. Modification History. Add to cart. Get the mobile app. 2.1 Select knives and other equipment of correct type and size. 3.1 Thaw frozen seafood safely. ? Seafood is actually very easy and quick to prepare, you just need to know a few tricks. endobj This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of fish and shellfish dishes following standard recipes. ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ 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? Application. 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. SITHCCC013 Prepare seafood dishes. Comments: Specific comments on the student’s submission and how it demonstrated (or not) the task’s requirements. ASSESSMENT B – SHORT ANSWER. freshness and other quality indicators ? 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.. Characteristics of seafood products and fish and shellfish dishes: ? 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 … • A copy of your establishment’s menu. Application. Briefly describe the hygiene procedures you should follow when assembling and using the item. Data retention summary. SITHCCC013. ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ Q3: Based on your workplace standard recipes and those you have researched, list the varieties of fish and shellfish used to prepare seafood dishes. 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. 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. SITHCCC013 Prepare seafood dishes. Course Overview. read and interpret food preparation lists, standard recipes, date code and stock rotation labels and manufacturer instructions for equipment ? �+Iy�l$sv�(�� >�����>��[!�Vr�%��c��tI¹��}�K�(�5g~C2J���}�y�!�.O���Hn�)�U&7��G�FO�% You are to answer all questions. Course Overview. SITHCCC013 quantity Add to cart. Attach the recipes to each table when submitting to the assessor. filleting. texture. 0 . �� � w !1AQaq"2�B���� #3R�br� It consists of two tasks which must be submitted together. Certificate III CC&HOP. Release: 1. grilling ? Prepare seafood dishes. Clean knife between different preparation tasks. Technology skills to use food preparation and cooking equipment. 3.1 Thaw frozen seafood safely. 1.1 Seafood of the required type, quality and quantity is selected in accordance with dish requirements. ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ 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? Knowledge Evidence Culinary terms and trade names for: ? … Student Name: Student Group: Student ID No: Completion Date: Unit Code: SITHCCC013: Unit Title: Prepare seafood dishes: Please attach the following … … SITHCCC013 Prepare seafood dishes (V5.0) copy 1. Jump to Jump to. Releases: Release Release date; 1 1 (this release) 18/Jan/2013: Delivery: Find RTOs approved to deliver this unit of competency. • Source (local or international), characteristics and seasonal availability of varieties of fish and shellfish sold commercially. Knife care and maintenance. Get new SITHCCC013 Prepare seafood dishes RTO training resources from one of Australia’s leaders in RTO training resource developers! Releases: Release Release date; 1 1 (this release) 18/Jan/2013: Delivery: Find RTOs approved to deliver this unit of competency. ? %���� Examples are an oven, char griller, salamander, deep fryer, pressure or atmospheric steamer. SITHCC012 -Learner Book.pdf. Cook seafood dishes. This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of fish and shellfish dishes following standard recipes. Cookery methods for different varieties and cuts of seafood: ? 02/Mar/2016: Release Status: Current. 1.3 Identify and select seafood products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements. Scallops can be lightly sauteed. 946 High Street Reservoir, Melbourne Victoria 3073, Australia. Find out more These SITHCCC013 RTO materials were developed by VET Resources, a leading Australian RTO training materials publisher. 1.3 Identify and select seafood products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements. • Please note that this is one assessment from the range of assessment tasks you will complete. 5.3 Visually evaluate dish and adjust presentation. ���� JFIF ` ` �� C Seafood is a very important part of any menu, providing excellent variety across a range of service styles and periods. SITHCCC013 $ 462.00. Jump to Jump to. 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. List three examples. Courses that include this unit. 4.2 Prepare seafood accompaniments and add sauces as required. 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. Seafood is a very important part of any menu, providing excellent variety across a range of service styles and periods. How does this equipment aid in your mise en place tasks and productivity? Add to cart. nutritional value ? Never handle the knife by the blade. ]c\RbKSTQ�� C''Q6.6QQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQ�� x+" �� Please refer to your subject outline for information on the other assessment tasks. 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. 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