Suggested Reading List for both Seafood Units

Seafood Unit A - Primary Processing
Day 4 to day 6 Materials Day 3 Materials Day 2 Materials Day 1 Materials
Unit 27:         Seafood primary processing
Learning hours: 60
NQF level 3:  BTEC National

Description of unit

This specialist unit provides the learner with a knowledge and understanding of the processes involved in transforming whole fish into fresh fish and a range of fish products.  It develops an appreciation of the complex nature of fish.  It builds on the knowledge and skills gained in Food and Raw Materials and Introduction to Food Manufacture. The unit should allow the student to see and handle fresh fish and produce a basic fillet. If studied in conjunction with Fish Technology B, the learner will gain a broad understanding of the main processes that are commonly used in the modern Fish Industry.
For more information consult the full description of Unit A

Suggested Timetable for this Unit

Unit 29: Fish Processing A

Day (6½ hours)
Topics
Time
Resources

1
Introduction (D1-1)

Assignment(D1-App1)


Fish identification (D1-2)
     (D1-App2) (D1-App3)


Fishing methods (D1-3)
                      (D1-App4)
Discussion

Auction Markets (D1-4)
(D1-App3)

Aquaculture – finfish
(D1-5)
½ hour




1½ hour



2 ½ hour



1 hour


1  hour
PowerPoint presentation

Issue Major assignment document

Seafish Fish and Shellfish Identification module plus Seafish digital ID images

PowerPoint presentation Fishing Methods,  Seafish Digital booklet

PowerPoint presentation
Seafish clock auction Video,

PowerPoint presentation
Video,

2
Aquaculture - shellfish
(D2-1) (D2-1a)
Fish quality  (I) (D2-2)

Assessment methods
(D2-3)
Quality assessment &
Fish Identification (PPE required). (D2-3) (D2-4)

Fish spoilage  (D2-5)
1 hour

1 hour

1½ hours

1½ hours


1½ hours
PowerPoint presentation

PowerPoint presentation

PowerPoint presentation

Practical


PowerPoint presentation
3
Fish Quality II  (D3-1)
                       (D3-1a)

Hygiene          (D3-2)


Depuration      (D3-3)


Chilling processes
                       (D3-4)
Packaging of fish – protection required.
                       (D3-5)
2  hours


1


1  hour


1½   hour


1 hour
PowerPoint presentation
Relative spoilage rates table and worksheet
Video “Strike back” Hygiene Hand out open learning module
PowerPoint presentation


PowerPoint presentation

PowerPoint presentation
Practical examples, photographs.
Discussion
Day (6½ hours)
Topics
Time
Resources

4
Primary processing of fish:
    • Filleting
    • Splitting
    • Steaking etc.
            (D4-1)

Specifications and their importance
                 (D4-2)


Preparation of spec. for product produced in morning practical
                  (D4-3)
3 hours








1 ½  hours




2   hour
Seafish video
Practical – preparation of a product
Cutting boards, filleting knives, ice. Buckets, top-pan balance(s) fish: e.g. cod plaice mackerel (gut- in),


PowerPoint presentation, Practical
Example specification (Word doc)

Group activity

5
HACCP introduction (D5-1)

Process flow diagram (D5-2)

Legislation 
    Labelling (D5-3)
    Waste      (D5-4)
HACCP case study (D6-1)
4  hours


1  hour


1   hour


½ hour
Seafish / REHIS course - PowerPoint presentation

PowerPoint presentation and handouts

PowerPoint presentation


Introduce case study for Day 6 see SVT videos

6
HACCP case study (D6-1)


Waste utilisation
(D6-2 – D6-5)

Review Workshop
1   hour



1   hour


4 ½ hours
Practical presentation using flow diagram for wet fish process. Submit report as assignment.
PowerPoint presentation

Previous resources, discussion
Hygiene exam for FFH