SAQA

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SOUTH AFRICAN QUALIFICATIONS AUTHORITY

REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE:

Prepare and cook basic shellfish dishes

SAQA US ID	UNIT STANDARD TITLE
7807	Prepare and cook basic 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 2	NQF Level 02	2
REGISTRATION STATUS		REGISTRATION START DATE	REGISTRATION END DATE	SAQA DECISION NUMBER
Passed the End Date - Status was "Reregistered"		2009-11-03	2011-07-31	SAQA 0160/05
LAST DATE FOR ENROLMENT		LAST DATE FOR ACHIEVEMENT
2012-07-31		2015-07-31

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 basic shellfish dishes according to menu descriptions or customer requests.

Wastage must be avoided in order to keep production costs to a minimum at all times and hygienic preparation methods must be adhered to.

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING

The learner should have a basic knowledge of food preparation and cooking.

UNIT STANDARD RANGE

Range statements are included with specific outcomes as necessary.

Specific Outcomes and Assessment Criteria:

SPECIFIC OUTCOME 1

Demonstrated knowledge and understanding.

OUTCOME NOTES

1. Describe the main contamination threats when preparing and cooking fresh shellfish.

2. Explain the importance of the relationship between time and temperature when cooking fresh shellfish in terms of cost, customer satisfaction, food hygiene and quality of food.

3. Explain how to identify cooked shellfish dishes.

4. Explain the importance of keeping preparation, cooking and storage areas and equipment hygienically clean and the impact on the organisation of not doing so.

5. Explain the importance of storing shellfish correctly.

6. State organisational requirements when preparing, cooking and storing basic shellfish dishes.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

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

ASSESSMENT CRITERION NOTES

This unit standard may only be assessed in the workplace.

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

ASSESSMENT CRITERION 2

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

ASSESSMENT CRITERION NOTES

This unit standard can be assessed by a combination of observation and questioning.

Observation to cover a minimum of 3 types of shellfish, using a minimum of 3 preparation methods.

Question the learner on the remaining range of cooking methods for different types of shellfish.

ASSESSMENT CRITERION RANGE

Shellfish: crayfish/lobster, prawns, shrimps, crab, oysters, mussels.

Cooking methods: grilling or braaiing, shallow frying/deep frying, stir frying, boiling/blanching, poaching, steaming.

ASSESSMENT CRITERION 3

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

ASSESSMENT CRITERION 4

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

ASSESSMENT CRITERION 5

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

SPECIFIC OUTCOME 2

Demonstrated ability to make decisions about practice and to act accordingly.

OUTCOME NOTES

7. Clean preparation and cooking areas and equipment hygienically prior to use and comply with OHS act specifications.

8. Given a range of shellfish, select the required type, quality and quantity of shellfish. (Range of shellfish: crayfish/lobster, prawns, shrimps, crab, oysters, mussels)

9. Prepare shellfish suitably for the cooking process.

10. Given a range of cooking methods, select the appropriate method and cook and finish the shellfish in accordance with recipe specifications. (Range of cooking methods: grilling or braaiing, shallow frying / deep frying, stir frying, boiling / blanching, poaching, steaming)

11. Store prepared shellfish not for immediate consumption hygienically in accordance with OHS act specifications.

12. Clean preparation and cooking areas and equipment correctly after use.

13. Given a range of problems with production, decide what action to take and give reasons for that choice. (Range of problems with production: burns, scalds or cuts, insufficient stock, shellfish over cooked or under cooked, shellfish not fresh e.g. oysters)

14. Complete all work in an organised and efficient manner taking account of priorities and deadlines.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

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

ASSESSMENT CRITERION NOTES

This unit standard may only be assessed in the workplace.

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

ASSESSMENT CRITERION 2

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

ASSESSMENT CRITERION NOTES

This unit standard can be assessed by a combination of observation and questioning.

Observation to cover a minimum of 3 types of shellfish, using a minimum of 3 preparation methods.

Question the learner on the remaining range of cooking methods for different types of shellfish.

ASSESSMENT CRITERION RANGE

Shellfish: crayfish/lobster, prawns, shrimps, crab, oysters, mussels.

Cooking methods: grilling or braaiing, shallow frying/deep frying, stir frying, boiling/blanching, poaching, steaming.

ASSESSMENT CRITERION 3

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

ASSESSMENT CRITERION 4

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

ASSESSMENT CRITERION 5

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

SPECIFIC OUTCOME 3

Demonstrated ability to learn from our actions and to adapt performance.

OUTCOME NOTES

15. Given a 'seafood braai', select appropriate preparation methods and types of shellfish.

16. Given a seafood promotion, describe how to adapt performance in the selection, preparation, cooking and presentation of shellfish dishes in a busy (cold) buffet-type restaurant.

17. Name shellfish dishes that would be appropriate for production and could be attractively presented for a Mediterranean theme evening in an A la carte restaurant.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

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

ASSESSMENT CRITERION NOTES

This unit standard may only be assessed in the workplace.

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

ASSESSMENT CRITERION 2

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

ASSESSMENT CRITERION NOTES

This unit standard can be assessed by a combination of observation and questioning.

Observation to cover a minimum of 3 types of shellfish, using a minimum of 3 preparation methods.

Question the learner on the remaining range of cooking methods for different types of shellfish.

ASSESSMENT CRITERION RANGE

Shellfish: crayfish/lobster, prawns, shrimps, crab, oysters, mussels.

Cooking methods: grilling or braaiing, shallow frying/deep frying, stir frying, boiling/blanching, poaching, steaming.

ASSESSMENT CRITERION 3

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

ASSESSMENT CRITERION 4

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

ASSESSMENT CRITERION 5

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

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 ORGANISING

Organise and manage oneself (Specific Outcome 9,10,11,12,14)

UNIT STANDARD CCFO CONTRIBUTING

Personal Development - Participate as a responsible citizen (Specific Outcome 1,4,7,8,11)

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 methods of preparing and cooking different types of shellfish.

Practice preparation and cooking of different shellfish types.
1. Prepare and present fresh oysters as a starter in an A la Carte restaurant.
2. Prepare and cook a crab curry.
3. Prepare and cook mussels 'marineire'.
4. Prepare and cook lobster bisque.
5. Prepare and present a prawn salad.

Performance systems

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

A new employee should be able to achieve this standard within 2 months of being trained.

Outcomes of this unit can be used as indicators of performance slipping.

QUALIFICATIONS UTILISING THIS UNIT STANDARD:

	ID	QUALIFICATION TITLE	PRE-2009 NQF LEVEL	NQF LEVEL	STATUS	END DATE	PRIMARY OR DELEGATED QA FUNCTIONARY
Elective	14111	National Certificate: Professional Cookery	Level 4	Level TBA: Pre-2009 was L4	Passed the End Date - Status was "Reregistered"	2023-06-30	CATHSSETA
Elective	61596	National Diploma: Food and Beverage Management	Level 5	NQF Level 05	Passed the End Date - Status was "Reregistered"	2023-06-30	As per Learning Programmes recorded against this Qual
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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