Assessor Resource

SITHCCC022
Prepare portion-controlled meat cuts and meat products

Assessment tool

Version 1.0
Issue Date: March 2024


This unit describes the performance outcomes, skills and knowledge required to select quality meats, break down primary and secondary cuts into portions, and prepare a selection of meat products according to standard recipes. It requires the ability to use appropriate equipment and storage procedures.

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 traditional and contemporary meats, 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 meat cuts and meat products.

3.1.Specify, select and weigh ingredients correctly according to standard recipes.

3.2.Cut meats precisely to required portion size and weight as required for standard recipes.

3.3.Prepare portion-controlled meat products using suitable ingredients and methods according to standard recipe requirements.

3.4.Select and use appropriate ingredients, fillings, flavourings and marinades for meat products.

3.5.Minimise waste to maximise profitability of meat cuts prepared.

4. Store meat cuts and meat products.

4.1.Store meat cuts and products in appropriate environmental conditions.

4.2.Use meat preservation methods as appropriate.

4.3.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:

prepare portion-controlled meat cuts for each of the following meats:

beef

lamb

pork

veal

game

contemporary meats:

goat

kangaroo

produce each of the following meat products and smallgoods:

cured or smoked meats

marinated meat cuts

salami

sausages

shashlik

prepare preserved meats using at least four different meat preservation techniques

prepare above meat cuts and products within commercial time constraints and in line with identified quality indicators

use suitable preparation methods for each of the different meat cuts and products specified above.

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

culinary terms and trade names for:

primary and secondary meat cuts according to Australian standard meat cuts

contents of stock date codes and rotation labels

basic meat science and meat classification systems

characteristics of quality meat and meat products:

appearance

fat content

freshness

primary, secondary and portioned cuts

quality indicators

nutritional value

taste

texture

classical and contemporary trends in preparing meat and meat products

food safety practices for handling and storing meat

meat preservation techniques:

curing

drying

freezing

pickling

salting

smoking

preparation methods for different cuts and types of meat:

boning

trimming

portioning

preparation methods and ingredients for different meat products:

filling

flavouring

marinating

equipment used to produce meat products:

knife care and maintenance

essential features and functions

safe operating practices

appropriate environmental conditions for storing meat cuts and meat products to:

ensure food safety

optimise shelf life.

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

food processors

planetary mixers

commercial grade work benches (1.5 m/person)

commercial refrigeration facilities:

cool room

freezer

fridge

designated storage areas for dry goods and perishables

double sink

storage facilities:

shelving

trays

small equipment:

containers for hot and cold food

cutting boards

graters and peelers

knife sharpening equipment

sharpening steels and stones

measurers:

metric calibrated measuring jugs

measuring spoons

portion control scoops

scales

sets of stainless steel bowls

equipment for producing portion-controlled meat cuts:

butcher’s block

cleavers

butcher and boning knives

equipment for pickling, smoking, mincing and sausage making

hand saw

meat mallet or hammer

mesh or nylon cut-resistant gloves

packaging material

pickling vats

sausage casing machines

saws

vacuum machine

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 plans

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 specified in the performance evidence

industry-realistic ratios of kitchen staff; 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 traditional and contemporary meats, 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 meat cuts and meat products.

3.1.Specify, select and weigh ingredients correctly according to standard recipes.

3.2.Cut meats precisely to required portion size and weight as required for standard recipes.

3.3.Prepare portion-controlled meat products using suitable ingredients and methods according to standard recipe requirements.

3.4.Select and use appropriate ingredients, fillings, flavourings and marinades for meat products.

3.5.Minimise waste to maximise profitability of meat cuts prepared.

4. Store meat cuts and meat products.

4.1.Store meat cuts and products in appropriate environmental conditions.

4.2.Use meat preservation methods as appropriate.

4.3.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.

Environmental conditions must ensure appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation.

Meat preservation methods available for use must include:

curing

drying

freezing

pickling

salting

smoking.

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

prepare portion-controlled meat cuts for each of the following meats:

beef

lamb

pork

veal

game

contemporary meats:

goat

kangaroo

produce each of the following meat products and smallgoods:

cured or smoked meats

marinated meat cuts

salami

sausages

shashlik

prepare preserved meats using at least four different meat preservation techniques

prepare above meat cuts and products within commercial time constraints and in line with identified quality indicators

use suitable preparation methods for each of the different meat cuts and products specified above.

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

culinary terms and trade names for:

primary and secondary meat cuts according to Australian standard meat cuts

contents of stock date codes and rotation labels

basic meat science and meat classification systems

characteristics of quality meat and meat products:

appearance

fat content

freshness

primary, secondary and portioned cuts

quality indicators

nutritional value

taste

texture

classical and contemporary trends in preparing meat and meat products

food safety practices for handling and storing meat

meat preservation techniques:

curing

drying

freezing

pickling

salting

smoking

preparation methods for different cuts and types of meat:

boning

trimming

portioning

preparation methods and ingredients for different meat products:

filling

flavouring

marinating

equipment used to produce meat products:

knife care and maintenance

essential features and functions

safe operating practices

appropriate environmental conditions for storing meat cuts and meat products to:

ensure food safety

optimise shelf life.

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

food processors

planetary mixers

commercial grade work benches (1.5 m/person)

commercial refrigeration facilities:

cool room

freezer

fridge

designated storage areas for dry goods and perishables

double sink

storage facilities:

shelving

trays

small equipment:

containers for hot and cold food

cutting boards

graters and peelers

knife sharpening equipment

sharpening steels and stones

measurers:

metric calibrated measuring jugs

measuring spoons

portion control scoops

scales

sets of stainless steel bowls

equipment for producing portion-controlled meat cuts:

butcher’s block

cleavers

butcher and boning knives

equipment for pickling, smoking, mincing and sausage making

hand saw

meat mallet or hammer

mesh or nylon cut-resistant gloves

packaging material

pickling vats

sausage casing machines

saws

vacuum machine

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 plans

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 specified in the performance evidence

industry-realistic ratios of kitchen staff; 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 traditional and contemporary meats, 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. 
Specify, select and weigh ingredients correctly according to standard recipes. 
Cut meats precisely to required portion size and weight as required for standard recipes. 
Prepare portion-controlled meat products using suitable ingredients and methods according to standard recipe requirements. 
Select and use appropriate ingredients, fillings, flavourings and marinades for meat products. 
Minimise waste to maximise profitability of meat cuts prepared. 
Store meat cuts and products in appropriate environmental conditions. 
Use meat preservation methods as appropriate. 
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

SITHCCC022 - Prepare portion-controlled meat cuts and meat products
Assessment task 1: [title]

Student name:

Student ID:

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

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:


Assessment Record Sheet

SITHCCC022 - Prepare portion-controlled meat cuts and meat products

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

Assessor name:

Signature:

Date:

Student signature:

Date: