Unit of learning outcome
| Code | Unit of learning outcome | Hours | Credits |
|---|---|---|---|
| 811ORK047 | Fish and seafood | 24 | 1,2 |
| Key technical outcome | Knowledge | Skills | Competence |
| 1. Recognize the types of fish and use accordingly. | The Learner knows and understands: • The place and importance of fish in the menu • Characteristics, types and classification of fish • Points to consider when buying fish • Cleaning of fish • Portioning of fish • Storing and preservation of fish • Types, characteristics, preservation and use of caviar | The Learner is able to: • Clean the fish • Portion the fish • Store and preserve the fish | The Learner: Recognizes the types of fish and uses accordingly by: • Telling characteristics, types and classification of fish • Making list of points to consider when buying fish • Cleaning the fish as per instructions • Portioning the fish according to their type and the dish they will be used • Storing and preserving fish under appropriate conditions |
| Performance Criteria | |||
| Classifies the fish according to their characteristics and types Makes a list of points to consider when buying fish Cleans the fish according to the technique Portions the fish according to their type and the dish Preserves the fish under appropriate conditions. | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 2. Cook the fish accordingly and prepare for service with garniture and sauce | The Learner knows and understands: • Points to consider when cooking fish • Fish cooking methods • Fish garniture • Sauces served with fish • Preparing for service | The Learner is able to: • Prepare garniture and sauce • Marinate • Cook • Prepare for service with sauce and garniture | The Learner: Cooks the fish accordingly and prepares for service by: • Preparing the equipment and ingredients to cook fish dishes • Preparing boiling water • Preparing garniture and sauce • Cooking a dish following instructions • Preparing for service with sauce and garniture. |
| Performance Criteria | |||
| Prepares the tools and utensils to be used when cooking fish Prepares water for boiling Prepares sauce and garnish Cooks the dish by following the instructions Prepares for service with sauce and garnish | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 3. Recognize the shellfish and non-shellfish and prepare for service with sauce and garniture | The Learner knows and understands: • The place and importance of shellfish and non-shellfish in the menu • Characteristics, types and classification of shellfish and non-shellfish • Points to consider when buying shellfish and non-shellfish • Cleaning of seafood • Seafood that require to be kept alive • Ready processed seafood and their area of use (fresh / frozen) | The Learner is able to: • Prepare the shellfish and non-shellfish seafood for cooking • Store and preserve shellfish and non-shellfish seafood | The Learner: Recognizes the shellfish and non-shellfish and prepares for service by: • Making list of characteristics and types of shellfish and non-shellfish seafood • Making list of points to consider when buying shellfish and non-shellfish seafood • Cleaning shellfish and non-shellfish seafood • Preparing shellfish and non-shellfish seafood for cooking • Storing and preserving shellfish and non-shellfish seafood under appropriate circumstances |
| Performance Criteria | |||
| Makes a list of characteristics and varieties of shellfish and non-shellfish seafood Makes a list of points to consider when buying shellfish and non-shellfish seafood Cleans shellfish and non-shellfish seafood Prepares the shellfish and non-shellfish seafood for cooking Preserves shellfish and non-shellfish seafood under appropriate conditions. | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 4. Cook shellfish and non-shellfish as per the instructions and prepare for service with sauce and garniture | The Learner knows and understands: • The place and importance seafood in the menu • Points to consider when cooking seafood • Cooking phases of seafood • Seafood that require to be kept alive • Ready processed seafood and their area of use | The Learner is able to: • Prepare a seafood dish following instructions • Prepare for service with sauce and garniture | The Learner: Cooks shellfish and non-shellfish and prepares for service by: • Making list of points to consider when buying shellfish and non-shellfish seafood • Preparing the equipment and ingredients • Cooking seafood following the instructions in the recipe • Preparing sauce and garniture for the dish |
| Performance Criteria | |||
| Makes a list of points to consider when cooking shellfish and non-shellfish seafood Prepares the tools and utensils to be used Cooks the shellfish and non-shellfish seafood according to the instructions Prepares garnish and sauce suitable for the dish Prepares the dish ready for service with sauce and garnish | |||
| Output | |||
| • Recognized and accordingly used fish types. • Accordingly cooked fish • Recognized and prepared shellfish and non-shellfish • Cooked shellfish and non-shellfish | |||
