Assessor Resource

SITHCCC014
Prepare meat dishes

Assessment tool

Version 1.0
Issue Date: April 2024


This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of meat dishes following standard recipes. It requires the ability to select, prepare and portion meat, and to use relevant equipment, cookery and food storage methods.

The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.

It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select ingredients.

1.1.Confirm food production requirements from food preparation list and standard recipes.

1.2.Calculate ingredient amounts according to requirements.

1.3.Identify and select meat products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

2. Select, prepare and use equipment.

2.1.Select type and size of knives and other equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use knives and other equipment safely and hygienically according to manufacturer instructions.

3. Portion and prepare ingredients.

3.1.Thaw frozen meats according to food safety guidelines where required.

3.2.Sort and assemble ingredients according to food production sequencing.

3.3.Weigh and measure ingredients and create portions according to recipe.

3.4.Use meat preparation techniques according to recipe requirements.

3.5.Minimise waste to maximise profitability of food items prepared.

4. Cook meat dishes.

4.1.Follow standard recipes to select and use meat cookery methods.

4.2.Prepare marinades and meat accompaniments as required.

4.3.Make food quality adjustments within scope of responsibility.

5. Present meat dishes.

5.1.Carve meats using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation.

5.2.Portion and serve meats according to recipe requirements.

5.3.Add sauces and garnishes according to standard recipes.

5.4.Visually evaluate dishes and adjust presentation as required.

5.5.Store dishes in appropriate environmental conditions.

5.6.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

follow standard recipes to prepare meat dishes using each of the following meat items:

beef

game:

kangaroo

venison

specialty meats

lamb

pork

veal

offal:

kidney

liver

use each of the following meat preparation techniques at least once when preparing the above dishes, as appropriate:

ageing

barding

boning and trimming

cutting and portioning

larding

marinating

mincing

rolling

tenderising

trussing and tying

skewering

prepare the required meat dishes using each of the following cookery methods at least once:

braising

frying

grilling

roasting

stewing

prepare above food for at least six different customers:

within commercial time constraints and deadlines

reflecting required quantities to be produced

following procedures for portion control and food safety practices when handling and storing meat

responding to special customer requests and dietary requirements.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

culinary terms and trade names for:

ingredients commonly used in the production of different meat dishes

classical and contemporary meat dishes

different cuts of meat and styles of cooking

contents of stock date codes and rotation labels

meat classifications

characteristics of meat products and meat dishes:

appearance

fat content

freshness and other quality indicators

primary, secondary and portioned cuts

nutritional value

taste

texture

historical and cultural origin of different meat products and meat dishes

preparation techniques for different cuts and types of meat specified in the performance evidence

cookery methods for different cuts and types of meat specified in the performance evidence

equipment used to prepare and produce meat dishes:

knife care and maintenance

essential features and functions

safe operational practices

mise en place requirements for meat dishes

appropriate environmental conditions for storing meat and meat products to:

ensure food safety

optimise shelf-life

safe operational practices using essential functions and features of equipment used to produce meat dishes.

Skills must be demonstrated in an operational commercial kitchen. This can be:

an industry workplace

a simulated industry environment, such as a training kitchen servicing customers.

Assessment must ensure access to:

fixtures and large equipment:

commercial blenders and food mills

commercial grade work benches (1.5 m/person)

commercial ovens with trays (one per two persons)

commercial refrigeration facilities:

cool room and/or fridge

freezer

designated storage areas for dry goods and perishables

double sink

gas, electric or induction stove tops (two burners per person)

hot plate or griddle

microwave

salamander or other form of griller (one per four persons)

storage facilities:

shelving

trays

small equipment:

baking sheets and trays

containers for hot and cold food

cutting boards

food handler gloves

knife sharpening equipment

sharpening steels and stones

knives:

butcher and boning knives

carving knives

chef knives

utility knives

larding needles

measurers:

metric calibrated measuring jugs

measuring spoons

portion control scoops

meat:

bats

cleavers

mincers

oven mitts

pans and pots for small and large production:

stainless steel, cast iron, iron and non-stick fry pans

large and small pots

scales

scoops, skimmers and spiders

service-ware:

platters, dishes, and bowls

cutlery and serving utensils

sets of stainless steel bowls

small utensils:

flour and drum sieves

strainers and chinois

scrapers

spatulas

tongs and serving utensils

spoons:

large plain and slotted metal spoons

ladles in a variety of sizes

serving spoons

wooden spoons

temperature probes

thermometers

cleaning materials and equipment:

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

dustpans and brooms

garbage bins and bags

hand towel dispenser and hand towels

mops and buckets

separate hand basin and antiseptic liquid soap dispenser for hand washing

sponges, brushes and scourers

tea towels

organisational specifications:

equipment manufacturer instructions

current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock

mise en place lists, menus, standard recipes, and recipes for special dietary requirements

ordering and docketing paperwork

food safety plan

guidelines relating to food disposal, storage and presentation requirements

safety data sheets (SDS) for cleaning agents and chemicals

diverse and comprehensive range of meat products as specified in the performance evidence

industry-realistic ratios of kitchen staff to customers; these can be:

staff and customers in an industry workplace during the assessment process; or

individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery to assess this unit as part of a Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery qualification; and

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select ingredients.

1.1.Confirm food production requirements from food preparation list and standard recipes.

1.2.Calculate ingredient amounts according to requirements.

1.3.Identify and select meat products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

2. Select, prepare and use equipment.

2.1.Select type and size of knives and other equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use knives and other equipment safely and hygienically according to manufacturer instructions.

3. Portion and prepare ingredients.

3.1.Thaw frozen meats according to food safety guidelines where required.

3.2.Sort and assemble ingredients according to food production sequencing.

3.3.Weigh and measure ingredients and create portions according to recipe.

3.4.Use meat preparation techniques according to recipe requirements.

3.5.Minimise waste to maximise profitability of food items prepared.

4. Cook meat dishes.

4.1.Follow standard recipes to select and use meat cookery methods.

4.2.Prepare marinades and meat accompaniments as required.

4.3.Make food quality adjustments within scope of responsibility.

5. Present meat dishes.

5.1.Carve meats using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation.

5.2.Portion and serve meats according to recipe requirements.

5.3.Add sauces and garnishes according to standard recipes.

5.4.Visually evaluate dishes and adjust presentation as required.

5.5.Store dishes in appropriate environmental conditions.

5.6.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Range is restricted to essential operating conditions and any other variables essential to the work environment.

Food quality adjustments must involve consideration of factors relating to:

cooking preference:

blue

rare

medium rare

medium

medium well

well done

taste

temperature

texture.

Adjusting presentation must involve consideration of:

accompaniments and garnishes that maximise visual appeal:

balance

colour

contrast

plated food for practicality of:

customer consumption

service

wiping drips and spills.

Environmental conditions must ensure appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

follow standard recipes to prepare meat dishes using each of the following meat items:

beef

game:

kangaroo

venison

specialty meats

lamb

pork

veal

offal:

kidney

liver

use each of the following meat preparation techniques at least once when preparing the above dishes, as appropriate:

ageing

barding

boning and trimming

cutting and portioning

larding

marinating

mincing

rolling

tenderising

trussing and tying

skewering

prepare the required meat dishes using each of the following cookery methods at least once:

braising

frying

grilling

roasting

stewing

prepare above food for at least six different customers:

within commercial time constraints and deadlines

reflecting required quantities to be produced

following procedures for portion control and food safety practices when handling and storing meat

responding to special customer requests and dietary requirements.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

culinary terms and trade names for:

ingredients commonly used in the production of different meat dishes

classical and contemporary meat dishes

different cuts of meat and styles of cooking

contents of stock date codes and rotation labels

meat classifications

characteristics of meat products and meat dishes:

appearance

fat content

freshness and other quality indicators

primary, secondary and portioned cuts

nutritional value

taste

texture

historical and cultural origin of different meat products and meat dishes

preparation techniques for different cuts and types of meat specified in the performance evidence

cookery methods for different cuts and types of meat specified in the performance evidence

equipment used to prepare and produce meat dishes:

knife care and maintenance

essential features and functions

safe operational practices

mise en place requirements for meat dishes

appropriate environmental conditions for storing meat and meat products to:

ensure food safety

optimise shelf-life

safe operational practices using essential functions and features of equipment used to produce meat dishes.

Skills must be demonstrated in an operational commercial kitchen. This can be:

an industry workplace

a simulated industry environment, such as a training kitchen servicing customers.

Assessment must ensure access to:

fixtures and large equipment:

commercial blenders and food mills

commercial grade work benches (1.5 m/person)

commercial ovens with trays (one per two persons)

commercial refrigeration facilities:

cool room and/or fridge

freezer

designated storage areas for dry goods and perishables

double sink

gas, electric or induction stove tops (two burners per person)

hot plate or griddle

microwave

salamander or other form of griller (one per four persons)

storage facilities:

shelving

trays

small equipment:

baking sheets and trays

containers for hot and cold food

cutting boards

food handler gloves

knife sharpening equipment

sharpening steels and stones

knives:

butcher and boning knives

carving knives

chef knives

utility knives

larding needles

measurers:

metric calibrated measuring jugs

measuring spoons

portion control scoops

meat:

bats

cleavers

mincers

oven mitts

pans and pots for small and large production:

stainless steel, cast iron, iron and non-stick fry pans

large and small pots

scales

scoops, skimmers and spiders

service-ware:

platters, dishes, and bowls

cutlery and serving utensils

sets of stainless steel bowls

small utensils:

flour and drum sieves

strainers and chinois

scrapers

spatulas

tongs and serving utensils

spoons:

large plain and slotted metal spoons

ladles in a variety of sizes

serving spoons

wooden spoons

temperature probes

thermometers

cleaning materials and equipment:

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

dustpans and brooms

garbage bins and bags

hand towel dispenser and hand towels

mops and buckets

separate hand basin and antiseptic liquid soap dispenser for hand washing

sponges, brushes and scourers

tea towels

organisational specifications:

equipment manufacturer instructions

current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock

mise en place lists, menus, standard recipes, and recipes for special dietary requirements

ordering and docketing paperwork

food safety plan

guidelines relating to food disposal, storage and presentation requirements

safety data sheets (SDS) for cleaning agents and chemicals

diverse and comprehensive range of meat products as specified in the performance evidence

industry-realistic ratios of kitchen staff to customers; these can be:

staff and customers in an industry workplace during the assessment process; or

individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery to assess this unit as part of a Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery qualification; and

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.
Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Confirm food production requirements from food preparation list and standard recipes. 
Calculate ingredient amounts according to requirements. 
Identify and select meat products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements. 
Select type and size of knives and other equipment suitable to requirements. 
Safely assemble and ensure cleanliness of equipment before use. 
Use knives and other equipment safely and hygienically according to manufacturer instructions. 
Thaw frozen meats according to food safety guidelines where required. 
Sort and assemble ingredients according to food production sequencing. 
Weigh and measure ingredients and create portions according to recipe. 
Use meat preparation techniques according to recipe requirements. 
Minimise waste to maximise profitability of food items prepared. 
Follow standard recipes to select and use meat cookery methods. 
Prepare marinades and meat accompaniments as required. 
Make food quality adjustments within scope of responsibility. 
Carve meats using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation. 
Portion and serve meats according to recipe requirements. 
Add sauces and garnishes according to standard recipes. 
Visually evaluate dishes and adjust presentation as required. 
Store dishes in appropriate environmental conditions. 
Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives. 

Forms

Assessment Cover Sheet

SITHCCC014 - Prepare meat dishes
Assessment task 1: [title]

Student name:

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I declare that the assessment tasks submitted for this unit are my own work.

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Assessment Record Sheet

SITHCCC014 - Prepare meat dishes

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

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