Unit of competency Outline

Date retreived
22/07/2026 9:32 PM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Prepare, cook and retail seafood products

Prepare, cook and retail seafood products

Unit of competency
National Code
SFISAD201
State Code
OAR34
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
21/06/2019
View on TGA
State Implementation and Classification
Approved Date
21/10/2019
Field of Education
110109 - Cookery
Original Release Date
21/10/2019
Nominal Hours
30
Description
This unit of competency describes the skills and knowledge required to select, prepare, cook and sell seafood products to order in a retail shop. It includes the ability to handle fresh and thawed product, check product quality, operate cooking equipment, prepare and store ingredients and take and cook customers' orders.This unit applies to individuals who undertake routine cooking and retailing tasks in a retail outlet that sells cooked seafood to the public under the direction of a supervisor.All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food safety and environmental regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Prepare to cook product
  • 1.1 Select and fit personal protective equipment according to food safety requirements
  • 1.2 Identify and monitor suitability of product to be cooked according to food safety regulations
  • 1.3 Handle fresh or thawed product with care to ensure it is not physically damaged
  • 1.4 Set aside and report to supervisor product identified as unsuitable
  • 1.5 Operate equipment and power sources according to health and safety practices
  • 1.6 Handle, store and use commercial cooking oil or fat safely and within approved temperature range
2. Pre-cook product
  • 2.1 Prepare and store batters, crumbs and other seafood coatings according to workplace specifications
  • 2.2 Pre-cook and store product at the appropriate temperature to comply with food regulations
  • 2.3 Store pre-cooked product in cool rooms or refrigerated counter units to avoid cross-contamination and comply with food regulations
3. Cook and sell product to order
  • 3.1 Take and record customer order according to workplace procedures
  • 3.2 Cook product for required time to ensure that the temperature and colour conform to food regulations
  • 3.3 Assemble and wrap or package cooked product according to workplace requirements
4. Clean facilities
  • 4.1 Keep cooking equipment and preparation area clean during operation
  • 4.2 Clean cooking equipment when cooking operations are closed
  • 4.3 Use cleaning equipment and cleaning chemicals according to workplace procedures
  • 4.4 Filter and dispose of cooking oil or fat according to food safety regulations, health and safety and environmental requirements
No information
No information
Replaces
State Code National Code Title Type
D9285 SFIDIST201C Prepare, cook and retail seafood products Unit of competency