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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE: 

Prepare and cook basic fish dishes 
SAQA US ID UNIT STANDARD TITLE
7754  Prepare and cook basic 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 3  NQF Level 03  3 
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 produce a variety of classical and modern fish dishes, using appropriate preparation methods as per menu specifications. He/she should eliminate wastage where possible and work to high standards of hygiene at all times while minimising disruption to others. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
The learner should have 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 
Clean and maintain preparation and cooking areas and equipment when preparing and cooking basic fish dishes. 
OUTCOME NOTES 
18. Given a range of hot and cold fish dishes, identify appropriate garnishes to be used in a range of establishments: (Range of establishments : Fast food restaurants, Hotel with buffet-style service, a la Carte restaurants, Canteens & cafeterias)

19. Describe how performance would be adapted when preparing a poached fish dish for a patient in hospital. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
Methods to identify fresh fish are described. 
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 
    The main contamination threats when preparing, cooking and storing fish and its impact on the organisation are described. 

    ASSESSMENT CRITERION 3 
    The relationship between time and temperature when cooking fish dishes is described. 

    ASSESSMENT CRITERION 4 
    The importance of keeping preparation, cooking and storage areas and equipment hygienically clean is explained. 

    ASSESSMENT CRITERION 5 
    Preparation areas, equipment and cooking areas are hygienically cleaned prior to and after use according to OHS Act specifications. 

    SPECIFIC OUTCOME 2 
    Prepare, cook and finish basic fish dishes in accordance with organisational requirements. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Methods to identify cooked fish dishes are described. 

    ASSESSMENT CRITERION 2 
    The correct combination, type, quantity and quality ingredients for basic fish dishes are selected in accordance with recipe specifications and organisational requirements. 
    ASSESSMENT CRITERION RANGE 
    The range of fish is: Sole, kingklip, hake, calamari, trout or similar fish or linefish.
     

    ASSESSMENT CRITERION 3 
    Fish dishes are prepared by using the appropriate preparation method and cooking equipment in accordance with recipe specifications and organisational requirements. 
    ASSESSMENT CRITERION RANGE 
    The range of preparation methods is: Washing, trimming, gutting, filleting, portioning, descaling, skinning.
     

    ASSESSMENT CRITERION 4 
    Fish dishes are cooked by using the appropriate cooking method according to recipe specifications and organisational requirements. 
    ASSESSMENT CRITERION RANGE 
    The range of cooking methods is: Baking, grilling, griddling or braaiing, frying, poaching or boiling, steaming.
     

    ASSESSMENT CRITERION 5 
    Fish dishes are finished and presented according to organisation, recipe and customer requirements. 

    ASSESSMENT CRITERION 6 
    Prepared fish dishes not for immediate consumption are stored hygienically in accordance with OHS Act specifications. 

    SPECIFIC OUTCOME 3 
    Work in an organised and efficient manner as well as respond to unexpected situations by adapting performance. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Problems associated with the production of basic fish dishes are listed and reasons for decisions to solve this are described. 
    ASSESSMENT CRITERION RANGE 
    The range of problems with production is: Injury, equipment breakdown, fish has freezerburn, shortage of fish, fish not fresh, overcooked fish, burnt fish.
     

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

    ASSESSMENT CRITERION 3 
    Appropriate garnishes are identified for a range of hot and cold fish dishes in a range of establishments. 
    ASSESSMENT CRITERION RANGE 
    The range of establishments is: Fast food restaurants, hotel with buffet-style service, A la Carte restaurants, canteens and cafeterias.
     

    ASSESSMENT CRITERION 4 
    The preparation method for serving a poached fish dish for a patient in hospital is described. 


    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 12,18,19) 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself (Specific Outcome 14,15,16,17) 

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, and evaluate information (Specific Outcome 1,8,9,13) 

    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 preparation of various fish dishes.
  • Practice all preparation and cooking methods in the range.
    1. Skin, fillet, roll and stuff a fillet of sole. Poach fish and prepare an appropriate sauce to compliment the fish.
    2. Wash, gut, trim, descale and bake a whole line fish for buffet service.
    3. Cut calamari into rings and grill.

    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 4 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
    Core  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  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  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.
     
    1. CHEFS TRAINING & INNOVATION ACADEMY 


    All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.