Self-Study Guide

SITHCCC013 Prepare seafood dishes

BSBWRT301 Write simple documents Trainer Guide

About this document

This document is to be used as a self-study guide at home/in your own time to complement the
learning you are doing during class time. It is a requirement of your course that you complete the
activities in this guide. You will need to take your notes/completed activities to class.
If you are unsure about anything, talk to your trainer/assessor.

Self-study Guide

Unit code and title SITHCCC013 Prepare seafood dishes

Instructions You are to complete each of the self-study tasks below. Each activity
is a mandatory part of your study. After completing each of the tasks,
tick the box below to show that you have completed the activity and
bring evidence of this to class to share.

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 SITHCCC013 Prepare seafood dishes Self-study Guide

Expected
Activity Task time Completed

Review Review one or two of the fact sheets that you 2 hours 
have considered during your class time that you
feel you need to revisit.
Take notes and practise any skills (such as knife
sharpening, cleaning or maintenance) to ensure
you are ready for assessment.

Practical activity Take one recipe from your Chef’s Toolbox and 2 hours 
develop a variation of this for someone with a
specific dietary requirement. Make this variation
of the recipe in your own time. Take a photo of
the dish or bring the modified recipe to share
with the class.

Research Do some research on the historical and cultural 4 hours 

origins of a specific seafood dish of your choice.
You will be required to complete a research
report as part of your assessment so get a head
start and take some notes on the following:

 Why were these dishes and recipes

developed?

 Has the dish changed over time?

 What are the classical and contemporary

variations of these dishes?

 What is the nutritional value of these

dishes?

 What are the freshness indicators?

 Which service style is it best suited to?

 What is the taste profile?

Refresher Do research, take notes or review your 2 hours 

classroom materials on the following:

 Food safety issues for seafood dishes

 Signs that seafood may have spoiled

 Temperature requirements for storing

seafood

 A technique for cooking seafood that you

feel you need to improve on (e.g., sautéing,

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SITHCCC013 Prepare seafood dishes Self-study Guide

frying, grilling etc.).