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.