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SOUTH AFRICAN QUALIFICATIONS AUTHORITY

REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE:

Prepare and Cook Complex Fish Dishes

SAQA US ID	UNIT STANDARD TITLE
7828	Prepare and Cook Complex Fish Dishes
ORIGINATOR
SGB Hospitality,Tourism,Travel, Leisure and Gaming
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-
FIELD			SUBFIELD
Field 11 - Services			Hospitality, Tourism, Travel, Gaming and Leisure
ABET BAND	UNIT STANDARD TYPE	PRE-2009 NQF LEVEL	NQF LEVEL	CREDITS
Undefined	Regular	Level 5	NQF Level 05	6
REGISTRATION STATUS		REGISTRATION START DATE	REGISTRATION END DATE	SAQA DECISION NUMBER
Passed the End Date - Status was "Reregistered"		2018-07-01	2023-06-30	SAQA 06120/18
LAST DATE FOR ENROLMENT		LAST DATE FOR ACHIEVEMENT
2024-06-30		2027-06-30

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.

This unit standard does not replace any other unit standard and is not replaced by any other unit standard.

PURPOSE OF THE UNIT STANDARD

The learner will be able to prepare and cook a selection of complex fish dishes which will satisfy his/her customer according to organisational requirements

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING

The learner should have completed the unit: Prepare and cook basic fish dishes. (FP24)

UNIT STANDARD OUTCOME HEADER

Demonstrated knowlege and understanding:

Specific Outcomes and Assessment Criteria:

SPECIFIC OUTCOME 1

Clean and maintain preparation and cooking areas and equipment.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. The importance of keeping preparation, cooking and storage areas and equipment hygienically clean is explained.

ASSESSMENT CRITERION 2

2. The main contamination threats when preparing, cooking and storing complex fish dishes are described and the procedures of preventing contamination are explained.

ASSESSMENT CRITERION 3

3. The preparation areas and equipment are cleaned and fully maintained throughout the production period according to basic hygienic principles.

SPECIFIC OUTCOME 2

Select and store complex fish dishes not for immediate use in accordance with organisational quality requirements.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. Quality criteria to look for in frozen and fresh fish are described.

ASSESSMENT CRITERION 2

2. The conditions/procedures required for optimum safety during storage / holding of prepared fish are described.

ASSESSMENT CRITERION 3

3. The reasons for maintaining prepared fish not for immediate use at a safe temperature before cooking are explained.

ASSESSMENT CRITERION 4

4. The reasons for rapidly cooling fish dishes not for immediate consumption or maintaining a safe hot temperature after cooking are explained.

ASSESSMENT CRITERION 5

5. Fish cuts, preparations and fish dishes not for immediate use or consumption are stored hygienically according to basic hygienic principles.

SPECIFIC OUTCOME 3

Prepare and cook complex fish dishes by applying the correct preparation and finishing method.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. Methods for controlling portions and minimising waste are described.

ASSESSMENT CRITERION 2

2. Procedures to minimise the fat content in fish dishes are describe.

ASSESSMENT CRITERION 3

3. The procedures to minimise common faults when preparing and cooking fish dishes are described.

ASSESSMENT CRITERION 4

4. The correct type, quantity and quality of fish and other ingredients for complex fish dishes are selected in accordance with recipe specifications and quality criteria.

ASSESSMENT CRITERION RANGE

The range of quality criteria is: texture, aroma, appearance, consistency.

The range of Fish is: Flat white: sole / similar flat white fish, Round white: kingklip/hake/similar round white fish; Game fish: tuna, yellowtail/similar game fish; Oily round fish: herring / mackerel, salmon / similar oily, round fish; Fresh water: trout / similar fresh water fish.

ASSESSMENT CRITERION 5

5. The quality of complex fish dishes is maximized by selecting the correct preparation method in accordance with organisational quality criteria and requirements.

ASSESSMENT CRITERION RANGE

The range of preparation methods is: washing, descaling, gutting, skinning, dicing, portioning, trimming, stuffing, coating, mincing, trussing, rolling, slicing, blanching / re-freshing, batting, marinating, filleting

ASSESSMENT CRITERION 6

6. The cuts that are most suitable for different types of fish and other ingredients appropriate for the type of dish, and the preparation thereof are done in accordance with organisational standards.

ASSESSMENT CRITERION RANGE

Fish cuts: troncon, darne, goujon, paupiette, delice, supreme, whole, plait.

ASSESSMENT CRITERION 7

7. The quality of complex fish dishes is maximised by selecting the correct cooking and finishing method in accordance with organisational requirements.

ASSESSMENT CRITERION RANGE

The range of cooking methods is: grilling: (open bars / salamander), baking, deep/shallow poaching, deep frying, shallow frying / stir frying, steaming, sautéing.

The range of finishing methods is: dressing, garnishing, gratinating, coating, carving, saucing, glazing, portioning.

SPECIFIC OUTCOME 4

Work in an organised and efficient manner as well as respond to unexpected situations by adapting performance.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. Problems associated with the production of complex fish dishes are listed and reasons for decisions to solve this are described.

ASSESSMENT CRITERION RANGE

The range of problems with production is: equipment failure, freezerburn, fish not fresh/ available, small range of fish available, fish over priced in some regions, fish overcooked, fish not gutted/cleaned properly, customer complaints, staff untrained.

ASSESSMENT CRITERION 2

2. Work is completed in an organised and efficient manner taking priorities and deadlines into consideration.

ASSESSMENT CRITERION 3

3. Possible suggestions of selecting, preparing, cooking and presenting of a fish dish served for a health conscious customer are described.

ASSESSMENT CRITERION 4

4. Possible suggestions are described in satisfying a guest who requests a plain piece of grilled fish as main course, but the fresh fish is finished.

UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS

1. Anyone assessing a learner against this unit standard must be registered as an assessor with the relevant ETQA.

2. Any institution offering learning that will enable achievement of this unit standard must be registered with the FE/HE Registrar.

3. Any institution wishing to receive skill development grants must be accredited with the relevant ETQA. Such an institution will also be registered with the relevant SETA.

4. Moderation of assessment will be done by the relevant ETQA at its discretion.

UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE

Embedded knowledge and Critical cross-field outcomes have been included within the specific outcomes category.

This has been done as it was deemed necessary to ensure holistic assessment occurred.

The specific outcomes can be applied in a range of contexts.

Many of the outcomes have been written in such a way that competence must be demonstrated in the context as opposed to in isolation from a context.

The specific outcomes are comparable to outcomes used internationally.

We therefore structured outcomes using the format noun + verb + condition (modifying phrase)Specific outcomes have been split into three categoriesa) knowledge and understanding (what the learner must know and understand)b) decision-making and acting (what the learner must do)c) adapting performance ( including reflexive competence)In many instances there are more than six specific outcomes, as the inclusion of critical cross-field outcomes and embedded knowledge has increased the number of specific outcomes.

If competencies are to be clustered in a meaningful way, then these unit standards cannot be split.

UNIT STANDARD ASSESSOR CRITERIA

ASSESSMENT CRITERIA :The assessor must :

1. Arrange or create an environment in which the learner can be fairly assessed against the outcomes. ?

This unit standard must be assessed in a realistic work environment.

It is recommended that this unit standard be assessed in conjunction with other unit standards.

2. Evaluate the learner's ability to meet the outcomes consistently. ?

This unit standard can be assessed by a combination of observation, product sample, questioning and simulation. ? Observation to cover a minimum of 3 preparation and 3 cooking methods.

(Range of fish: Flat white: sole / similar flat white fish, Round white: kingklip/hake/similar round white fish; Game fish: tuna, yellowtail/similar game fish; Oily round fish: herring / mackerel , salmon / similar oily, round fish; Fresh water: trout / similar fresh water fish)

(Range of methods: washing, descaling, gutting, skinning, dicing, portioning, , trimming, , stuffing, coating, mincing, trussing, rolling , pressing, slicing, blanching / re-freshing, batting, marinating, filleting)

(Range of fish cuts: troncon , darne , goujon , paupiette , delice / supreme , whole , plait )

(Range of cooking methods: grilling: (open bars / salamander) , baking, poaching deep/shallow poaching , deep frying , shallow frying / stir frying, steaming, sauteing)?

(Range of finishing methods: dressing, garnishing, gratinating, coating, carving, saucing, glazing, portioning) ? Question the learner to cover the remainder of the range.?

Simulation to cover problems with production.

(Range of problems with production: equipment failure, freezerburn, fish not fresh/ available, small range of fish available, fish over priced in some regions, fish overcooked, fish not gutted/cleaned properly, customer complaints, staff untrained )

3. Provide specific feedback to the learner on assessments and the learner's ability to meet the outcomes.

4. Complete the declaration of competence and inform the appropriate ETQA once the learner has demonstrated the ability to meet all the outcomes.

5. Counsel the learner on future assessments, necessary learning and further qualifications.

REREGISTRATION HISTORY

As per the SAQA Board decision/s at that time, this unit standard was Reregistered in 2012; 2015.

UNIT STANDARD NOTES

1. Essential embedded knowledge is dealt with under the specific outcomes section where "demonstrated KNOWLEDGE and UNDERSTANDING" is required.

2. Range statements are included with specific outcomes as necessary.

3. The following critical cross-field outcomes are covered in this unit standard under the specific outcomes section. They are not assessed directly, but are assessed holistically through the outcomes as indicated.?

Identify and solve problems (Specific Outcome 21,23,24)?

Organise and manage oneself (Specific Outcome 13,14,15,18,22)

QUALIFICATIONS UTILISING THIS UNIT STANDARD:

	ID	QUALIFICATION TITLE	PRE-2009 NQF LEVEL	NQF LEVEL	STATUS	END DATE	PRIMARY OR DELEGATED QA FUNCTIONARY
Elective	14112	National Diploma: Professional Cookery	Level 5	NQF Level 05	Passed the End Date - Status was "Reregistered"	2023-06-30	CATHSSETA

PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS UNIT STANDARD:

This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.

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