Select, prepare and cook seafood
Unit code: SITHCCC011A
| Campus | Lilydale, Prahran |
Content
This unit describes the performance outcomes, skills and knowledge required to select, prepare, present and store seafood in a commercial kitchen or catering operation.
Menu items to be produced from seafood may include a variety of classical and contemporary dishes, of varying cultural and ethnic origins, and may involve raw or cooked fish, shellfish and seafood by-products.
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
