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The Register of Regulated Qualifications

View Unit : Principles of preparing and cooking fish

Unit
Unit Reference Number
D/502/8262
Qualification Framework
QCF
Title
Principles of preparing and cooking fish
Unit Level
Level 1
Unit Sub Level
None
Guided Learning Hours
11
Unit Credit Value
2
Date of Withdrawal
SSAs
7.4 Hospitality and Catering
Unit Grading Structure
Pass
Assessment Guidance

N/A

Learning Outcomes and Assessment Criteria
Learning Outcome - The learner will:Assessment Criterion - The learner can:
1

Know how to prepare fish

1.1

State storage methods for frozen and fresh fish

1.2

Outline the quality points of frozen fish

1.3

Outline the quality points of fresh fish

1.4

State how to defrost fish

1.5

Describe how to deal with problems with fish

2

Know how to cook fish

2.1

State tools and equipment used to cook fish

2.2

State the importance of using the correct tools and equipment to cook fish

2.3

Give examples of cooking methods for fish

2.4

State required temperatures when cooking fish using different methods

2.5

State how to check that fish is cooked correctly

2.6

Give examples of how to present cooked fish

Equivalent Units
There are no equivalences to display.
2.4.6.0L