Assessor Resource
SITHCCC010A
Select, prepare and cook poultry
Assessment tool
Version 1.0
Issue Date: March 2024
This unit applies to all hospitality and catering enterprises where poultry is prepared and served such as restaurants, hotels and other catering operations. It applies to cooks who usually work as part of a team and under supervision.
This unit describes the performance outcomes, skills and knowledge required to select, prepare, cook, present and store poultry in a commercial kitchen or catering operation.
Poultry dishes may be classical and contemporary and from a variety of ethnic and cultural origins.
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)