Title Principles of fish/shellfish smoking
Level 3
Credit value 4
Learning Outcomes Assessment Criteria
The learner will: The learner can:
1.  Understand the methods and factors impacting on smoking fish/shellfish 1.1 Describe the main methods, tools and equipment used to smoke fish/shellfish
1.2 Describe how smoking kilns operate
1.3 Explain what smoking does to fish/shellfish products so that it is a valid method for preserving fish/shellfish
1.4 Summarise how different preparation and smoking techniques produce different smoked fish/shellfish products
1.5 Summarise the main types of wood used in smoking and their impact on smoked products
1.6 Explain the factors affecting wood quality which impact on the smoking process.
2.  Understand the preparation for smoking fish/shellfish 2.1   Describe how smoking kilns can be prepared and controlled
2.2   Explain the methods used to hold fish/shellfish in kilns
2.3   Describe how to assess the suitability of fish/shellfish ready for smoking
2.4   Explain the role of brining and salting in preparation for smoking.
3.  Understand the control of the smoking process for fish/shellfish 3.1   Explain how the smoked product appearance and flavour will depend on smoking times, fuel types and fish/shellfish flesh oil content/size
3.2   Describe how to monitor and manage the smoking process to maintain specifications and deal with ongoing quality issues
3.3  Explain what the impact on the smoking process is of varying parameters including;
Temperature
Humidity
Air flow rates
Smoking times.
4.  Understand the handling, testing and quality issues for smoking fish/shellfish 4.1  Explain how the smoking process can impact on yield and quality
4.2  Describe the impact of handling and storage on the quality of the smoked product
4.3  Explain the methods used for end product testing and what should be tested for
4.4  Summarise the accepted good manufacturing practices in fish/shellfish smoking.
Additional information about the unit
  This unit supports workforce and/or vocational development for those who need to understand the principles of fish/shellfish smoking, in a processing or in a learning environment.
Unit purpose and aim(s) The unit is designed for use primarily by operatives, team leaders and others who carry out these workplace activities. It is also designed for those who plan to enter the fish/shellfish industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised national occupational standards.
   
Unit expiry date 30-Jun-15
   
Details of the relationship between the unit and relevant national occupational standards or other professional standards or curricula (if appropriate) This unit of assessment relates directly to Improve Sector Performance Standard (approved as National Occupational Standard) knowledge unit FP.116K Principles of fish or shellfish smoking
Assessment requirements or guidance specified by a sector or regulatory body (if appropriate) This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, in the principles of fish/shellfish smoking. It can be assessed on or off the job.
 
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
 
The Improve Assessment Strategy sets out the overarching assessment requirements.
 
   
Support for the unit from a SSC or appropriate other body (if required) Improve Food & Drink Skills Council
   
Location of the unit within the subject/sector classification system 04 Engineering and Manufacturing Technologies
   
Name of the organisation submitting the unit FDQ on Behalf of Improve Awarding Organisation Forum
   
Availability for use Shared
   
Unit available from Jun-10
   
Unit guided learning hours 21
   
Unit Category Occupational Knowledge (OK)
   
Unit Reference FP.116K
   
RITS Reference M/602/0614