Unit of learning outcome

CodeUnit of learning outcomeHoursCredits
8291Preparation of fish and seafood504,50
Key technical outcomeKnowledgeSkillsCompetence
1. Elaborate daily work plans for the production of fish and seafoodThe Learner knows and understands:
▪ The technology related to kitchen appliances and utensils;
▪ Production and organization procedures: kitchen service;
▪ Articulation with restaurant service (reservations, orders, etc.);
▪ Kitchen planning techniques: production.		The Learner is able to:
▪ Interpret and analyze documents related to kitchen organization and functioning;
▪ Analyze the production plan and other production guidelines (reservations, orders, special services, etc.);
▪ Read and interpret technical datasheets in PT and EN;
▪ Select and apply production and organization procedures: kitchen service;
▪ Apply kitchen planning techniques.		The Learner:
▪ Elaborates daily work plans for the production of fish and seafood, by:
- working in a team;
- respecting safety and health standards at work;
- defining goals;
- acting in accordance to the defined goals;
- being proactive in solving problems and unforeseen events.
Performance Criteria
▪ Respects production plans (daily production, orders, special services, etc.);
▪ Complies with the organization and operation rules of kitchen service;
▪ Considers the labour division of the brigades;
▪ Defines objectives and acts accordingly;
▪ Respects the occupational safety and health norms;
▪ Teamwork;
▪ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.
Key technical outcomeKnowledgeSkillsCompetence
2. Elaborate the product’s technical datasheethe Learner knows and understands:
▪ Technical datasheets;
▪ Technical specifications;
▪ Capitation calculation techniques;
▪ Nutrition and dietetics;
▪ Preparation duration and processes;
▪ Ingredient measures, proportions and weighing procedures;
▪ Pricing techniques;
▪ English language for catering.
The Learner is able to:
▪ Interpret and analyze the production plan and other production guidelines (reservations, orders, special services, etc.);
▪ Read and interpret datasheets in PT and EN;
▪ Apply measuring procedures - ingredient proportions and weighing;
▪ Select information to prepare the product datasheet;
▪ Apply pricing techniques.

The Learner:
▪ Elaborates the product’s technical datasheet, by:
- respecting the procedures for measuring ingredients, proportions and weighing;
- selecting information to prepare the product datasheet;
- respecting pricing techniques;
- respecting safety and health standards at work;
- being responsible for goods and values;
- acting in accordance to the defined goals.
Performance Criteria
▪ Applies the capitation calculation techniques;
▪ Complies with the pricing guidelines;
▪ Respects the preparation processes applicable to the raw materials and final products;
▪ Respects the general and internal procedures for the preparation of the technical file;
▪ Respects occupational safety and health standards;
▪ Carries out the defined goals.
Key technical outcomeKnowledgeSkillsCompetence
3. Prepare the raw material, equipment and workplace (fish and seafood)The Learner knows and understands:
▪ Types of fish and seafood: physical and nutritional characteristics;
▪ Raw material technology:
- Varieties/preparation (baked, fried, etc.);
- types of fish (fresh, dry, frozen, etc.);
- types of crustaceans (lobsters, crabs, etc.)
- types of molluscs (clams, mussels, etc.)
▪ Ingredient measures, proportions and weighing procedures;
▪ Techniques for preparing fish and seafood:
- handling and preparation of material;
- checking freshness of fish and shellfish;
- selection and capitation of raw material;
- cleaning, gutting, skinning deboning, etc.;
- Cutting and portion division (fillets, medallions, suprêmes, etc.);
- weight and capitation ;
▪ Food handling procedures;
▪ Food quality, safety and hygiene standards;
▪ Cleaning and disinfection techniques;
▪ English language for catering.


he Learner is able to:
▪ Select the required utensils and appliances for the preparation of the product;
▪ Select and apply techniques for the preparation of fish;
▪ Organize space, appliances and utensils;
▪ Apply food handling standards;
▪ Apply food safety and hygiene standards.

The Learner:
▪ Prepares the raw material, equipment and workplace, by:
- selecting appliances and utensils in accordance to the product’s datasheet;
- respecting verification techniques - conservation state of fish and shellfish;
- being responsible for goods and values;
- solving problems and foreseeing events.
- respecting food quality, safety and hygiene standards at work;
- working in a team;
- setting goals;
- acting in accordance to the set goals.
Performance Criteria
▪ Uses equipment and utensils according to the product’s datasheet;
▪ Respects the work plan and established budget;
▪ Complies with food safety and hygiene regulations;
▪ Carries out preparation techniques for fish and seafood;
▪ Respects the verification techniques when checking the conservation state of fish and seafood;
▪ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.
Key technical outcomeKnowledgeSkillsCompetence
4. Confection fish and seafood dishes

The Learner knows and understands:
▪ Types of fish and seafood: physical and nutritional characteristics;
▪ Main varieties of fish and seafood;
▪ Raw material technology;
▪ Preparation techniques - fish and seafood;
▪ Cooking techniques: steamed, fried, etc.);
▪ Necessary appliances/control procedures;
▪ Concepts of nutrition and dietetics;
▪ Quality control procedures;
▪ Food handling standards;
▪ Food quality, safety and hygiene standards;
▪ English language for catering.

The Learner is able to:
▪ Read and interpret datasheets in Portuguese/English;
▪ Select the required utensils and appliances for the preparation of the product;
▪ Apply preparation procedures: fish and seafood;
▪ Apply food quality, safety and hygiene standards;
▪ Apply food handling standards.
The Learner:
▪ Prepares fish and seafood dishes, by:
- using appropriate appliances and utensils;
- respecting preparation procedures;
- working in a team;
- respecting occupational safety and health standards;
- being responsible for goods and values;
- solving problems and foreseeing events.
- respecting food quality, safety and hygiene standards at work;
- acting in accordance to the set goals.
Performance Criteria
▪ Respects the preparation procedures for fish and seafood (ingredients, timings, temperatures, preparation methods, etc.);
▪ Complies work plan and established budget;
▪ Complies with food quality, safety and hygiene standards;
▪ Uses the appropriate appliances and utensils;
▪ Teamwork;
▪ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.
Key technical outcomeKnowledgeSkillsCompetence
5. Prepare garnishes for fish and seafood The Learner knows and understands:
▪ Types of fish and seafood: physical and nutritional characteristics;
▪ Main varieties of fish and seafood;
▪ Raw material technology;
▪ Preparation techniques - fish and seafood;
▪ Necessary appliances/control procedures;
▪ Quality control procedures;
▪ Concepts of nutrition and dietetics;
▪ Food handling standards;
▪ Food quality, safety and hygiene standards;
▪ English language for catering.
The Learner is able to:
▪ Interpret the technical datasheet of the product to be to be prepared;
▪ Read and interpret datasheets in English;
▪ Select the required utensils and appliances for the preparation of the product;
▪ Apply garnishing procedures;
▪ Apply food quality, safety and hygiene standards;
▪ Apply food handling standards.		The Learner:
▪ Prepares fish and seafood garnishes, by:
- respecting preparation procedures;
- respecting the established work plan and budget;
- using appropriate appliances and utensils;
- working in a team;
- being responsible for goods and values;
- solving problems and foreseeing events.
- respecting food quality, safety and hygiene standards at work;
- acting in accordance to the set goals
Performance Criteria
▪ Respects the preparation procedures for fish and seafood (ingredients, timings, temperatures, preparation methods, etc.);
▪ Respects the work plan and established budget;
▪ Complies with food quality, safety and hygiene standards;
▪ Uses the appropriate appliances and utensils;
▪ Teamwork;
▪ Adapts to the situation and has the capacity to solve problems/unforeseen events.
Key technical outcomeKnowledgeSkillsCompetence
6. Plate and garnish fish and seafood dishesThe Learner knows and understands:
▪ Fish and seafood plating techniques;
▪ Fish and seafood garnishing techniques;
▪ Necessary appliances/utensils and control procedures: finished dishes and garnishes;
▪ Quality control procedures;
▪ Concepts of nutrition and dietetics;
▪ Food handling standards;
▪ Food quality, safety and hygiene standards;
▪ English language for catering.

The Learner is able to:
▪ Interpret the technical datasheet of the product to be to be prepared;
▪ Read and interpret datasheets in English;
▪ Select the required utensils and appliances for the preparation of the product;
▪ Apply plating techniques;
▪ Apply garnishing procedures;
▪ Apply food quality, safety and hygiene standards;
▪ Apply food handling standards.
The Learner:
▪ Prepares and garnishes fish and seafood dishes, by:
- respecting plating techniques;
- respecting the established work plan and budget;
- applying garnishing techniques;
- working in a team;
- respecting food quality, safety and hygiene standards;
- being responsible for goods and values;
- solving problems and foreseeing events;
- respecting food quality, safety and hygiene standards;
- acting in accordance to the set goals;
- being creative.
Performance Criteria
▪ Respects the plating procedures of fish and seafood;
▪ Respects the work plan and established budget;
▪ Complies with food quality, safety and hygiene standards;
▪ Applies garnishing techniques – fish and seafood;
▪ Shows creativity while garnishing fish and seafood;
▪ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.
Key technical outcomeKnowledgeSkillsCompetence
7. Provision raw materials, utensils and materialsThe Learner knows and understands:
▪ Packaging and preservation techniques of raw materials and finished products;
▪ Stock registration and control procedures.

The Learner is able to:
▪ Apply packaging and preserving techniques to raw materials and confectioned products;
▪ Apply stock registration and control procedures.
The Learner:
▪ Provisions raw material, utensils and material, by:
- using appropriate conservation technologies;
- complying with stock registration and control procedures;
- working in a team;
- respecting occupational safety and health standards;
- respecting food quality, safety and hygiene standards.
Performance Criteria
▪ Uses appropriate conservation technologies (refrigeration, rapid cooling, freezing, vacuum);
▪ Complies with food, safety and hygiene regulations;
▪ Complies with stock management procedures.
Output
▪ Daily work plan for the production of fish and seafood dishes;
▪ Product technical datasheet;
▪ Plated and garnished fish and seafood dishes;
▪ Registration of prepared products;
▪ Stock control register.