Unit Mapping Information
Supersedes and is not equivalent to SITHCCC013 Prepare seafood dishes.
Application
This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of fish and shellfish dishes following standard recipes. It requires the ability to select, prepare and portion seafood, and to use relevant equipment, and cookery and food storage methods.
The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.
It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Unit Sector
Hospitality
Contains the following documents
What can you do with our SCORM package?
With the SCORM file, you can upload our courses directly into your own LMS or a SCORM editing application. They are fully formatted and sequenced for your convenience – you can edit them, and add activities and other interactive resources to your version of the unit.
Please note: these SCORM files don't have any activities in them. They are for RTOs wanting to use their own assessments.
If you need SCORM files with the activities in them, you need our full e-learning package (available for all units).
For more information please contact us on sarah@rtomaterials.com.au
