SAQA

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SOUTH AFRICAN QUALIFICATIONS AUTHORITY

REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE:

Prepare and cook complex shellfish dishes

SAQA US ID	UNIT STANDARD TITLE
7853	Prepare and cook complex shellfish 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	4
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 shellfish 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 successfully completed the unit standard: 'Prepare and cook complex fish dishes'.

UNIT STANDARD RANGE

Range statements are included with specific outcomes as necessary.

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 shellfish 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 hygiene principles.

SPECIFIC OUTCOME 2

Select and store complex shellfish products and dishes not for immediate in accordance with organisational quality requirements.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. Quality criteria to look for in fresh and frozen shellfish and methods for detecting live shellfish are described.

ASSESSMENT CRITERION 2

2. The reasons for maintaining shellfish not for immediate use at a safe temperature, before cooking are explained.

ASSESSMENT CRITERION 3

3. The required conditions/procedures for optimum safety during storage / holding of raw, preparations of shellfish and cooked shellfish are described and applied by following the procedures in accordance with organisational requirements.

SPECIFIC OUTCOME 3

Prepare and cook complex shellfish dishes by applying the correct method.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. The procedures to control portions and minimise waste are described.

ASSESSMENT CRITERION 2

2. The methods of minimising fat in shellfish dishes are described.

ASSESSMENT CRITERION 3

3. The procedures to minimise common faults when cooking shellfish are described.

ASSESSMENT CRITERION 4

4. The required type, quantity and quality of shellfish are selected in accordance with recipe specifications, quality criteria and organisational requirements.

ASSESSMENT CRITERION RANGE

The range of quality criteria is: texture, aroma, appearance, consistency.
The range of shellfish is: crab, rock-lobster, langoustine, prawn, shrimp, crayfish, scallops, mussels, clams, abalone, and oysters.

ASSESSMENT CRITERION 5

5. The quality of shellfish dishes is maximized by selecting and applying the correct preparation method and preparation activity in accordance with organisational quality criteria and requirements appropriate to the type of dish.

ASSESSMENT CRITERION RANGE

The range of preparation methods is: shelling, debearding, deveining, washing, trimming, dissecting, cutting, trussing.
The range of preparation activities is: mincing, mixing, coating, stuffing, farce.

ASSESSMENT CRITERION 6

6. The quality of fresh shellfish dishes is maximized by selecting and applying the correct cooking and finishing method in accordance with organisational requirements.

ASSESSMENT CRITERION RANGE

The range of cooking methods is: boiling, blanching, deep frying, stir frying/shallow frying, grilling, poaching, steaming, baking, stewing.
The range of finishing methods: 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, required size of prawns not available, rock-lobster and langoustines often unavailable, shellfish not fresh, shells broken, prawns not cleaned or de-veined, customer complaints, staff inexperienced.

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 and preparing an alternative for a crayfish bisque starter on the menu for a wedding reception where crayfish is currently unavailable are described.

ASSESSMENT CRITERION 4

4. Suggestions to cater for customers on a reduced fat diet are described to be replaced by the traditionally,mussel starters that are cream based in a restaurant.

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 categories:
a) 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.

Critical Cross-field Outcomes (CCFO):

UNIT STANDARD CCFO IDENTIFYING

Identify and solve problems (Specific Outcome 17,19,20)

UNIT STANDARD CCFO ORGANISING

Organise and manage oneself (Specific Outcome 10,11,12,14,15,18)

REREGISTRATION HISTORY

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

UNIT STANDARD NOTES

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

Recommendations and Exemplars for the design of:

Learning/Curriculum

Learning would best be achieved by practicing various preparation and cooking methods on different types of shellfish.

Practice the different cooking and preparation methods in the range.

Prepare a shrimp etouffee for a Southern American type menu.

Prepare a traditional clam chowder, using modern garnishing techniques.

Prepare a seafood platter by grilling crayfish, debearding, steaming and then gratinating mussels and shallow frying prawns.

Prepare and cook scallop brochettes served with a sage butter sauce.

Cost a recipe for Crayfish Thermidor and establish a relevant selling price.

Performance systems

Ongoing measurement of the learner's ability to meet this standard is recommended. A learner's competence on this unit standard could be checked prior to employment.

A new employee should be able to achieve this unit standard within 3 months of being trained.

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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