The Practical Assessment is a set of tasks that must be completed in an operational commercial kitchen. To be assessed for this unit of competency, you must demonstrate your skills and knowledge to prepare at least 10 seafood dishes that use each of the following seafood classifications: Flat and round fish Oily and white fish Ocean and freshwater fish Shellfish o Crustaceans including green prawns o Molluscs o Octopus and squids The Practical Assessments in this workbook include: Workplace Practical Observation A set of assessment tasks where the candidate must demonstrate practical skills relevant to the unit of competency. These skills are to be demonstrated while being observed by the assessor