Unit 34: Seafood secondary 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 a range of added value 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 and frozen fish and make a basic
added value product e.g. breaded fillet. If studied in conjunction with Fish Technology A
Quality Assurance and mixed commodity products, the learner will gain a broad
understanding of the main processes that are commonly used in the modern food
industry.
For more information consult the full description of Unit B
UNIT 31 Seafood Processing B
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Day
(6 ½ hrs)
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Topics and resources
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Time
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Delivery by
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1
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31D1-Support material-intro
31D1-1 Primary and
secondary processes
31D1-2 Supply/handling
methods
Commercial species
Optimum sizes
31D1-4 Overview of UK
markets &supply
31D1-3 Nutritional aspects
of fish and shellfish
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½ hour
½ Hour
1 hour
½ hour
½ hour
1 hour
2 hours
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PowerPoint presentation
Handout
PowerPoint presentation
Student activity
Student activity
PowerPoint presentation
PowerPoint presentation
|
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2
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31D2-1 Chilling
31D2-2 Freezing
31D2-3 Added value
products
Rationale for adding value
practicals
31D2-4 Frozen blocks.ppt
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1 hour
2 hours
1 hour
½ hr
2 hours
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PowerPoint presentation
PowerPoint presentation
PowerPoint presentation
Discussion Student task
And assignment
PowerPoint presentation
video
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3
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31D3-2 Fishmeal/
Commercial catches
31D3-1 Smoking drying
salting, Marinating
31D3-3 Coating / Enrobing
Canning
31D5-1 Flesh recovery
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1 hour
1 hour
1½ hours
2 hours
1 hour
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PowerPoint presentation
PowerPoint presentation
PowerPoint presentation
Video
PowerPoint presentation
video
PowerPoint presentation
|
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4
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HACCP case study
31D5-2 Traceability.ppt
Adding Value and
Manufacturing Product
Practical
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1 hour
1 hour
4 ½ hrs
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Practical presentation using
flow diagram for wet fish
PowerPoint presentation
Workshop (lab and
classroom based)
|
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5
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Adding Value and
Manufacturing Product
Practical
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6 ½ hrs
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Workshop (lab and
classroom based)
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6
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Adding Value and
Manufacturing Product
Practical
Review Workshop
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3 hours
3 ½ hours
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Workshop (lab and
classroom based)
Previous resources,
discussion
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