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 | PERFORMANCECRITERIA |
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 standard recipes. 1.2. Calculate ingredient amounts according to requirements. 1.3. Identify and select poultry 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 poultry according to food safety guidelines as 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 poultry preparation techniques according to recipe requirements. 3.5. Minimise waste to maximise profitability of food items prepared. |
4. Cook poultry dishes. | 4.1. Follow standard recipes to select and use cookery methods for poultry. 4.2. Prepare poultry accompaniments and add marinades as required. 4.3. Make food quality adjustmentswithin scope of responsibility. |
5. Present poultry dishes. | 5.1. Carve poultry using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation. 5.2. Portion and serve poultry according to recipe requirements. 5.3. Add sauces and garnishes according to standard recipes. 5.4. Visually evaluate dish and adjust presentation as required. 5.5. Store prepared food items 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 at least six finished poultry dishes using each of the following items at least once (at least once across preparation of the six dishes):
chicken
duck
feathered game
poultry offal
use each of the following poultry preparation techniques at least once when preparing above poultry dishes (at least once across preparation of the six dishes):
barding
brining
de boning
wet and dry marinating
rolling
trussing
soaking
stuffing
trimming
use each of the following cookery methods at least once when preparing the above poultry dishes (at least once across preparation of the six dishes):
braising
deep frying
grilling
poaching
roasting
sautéing
sous vide
stewing
prepare, plate and present two portions of each of the six finished dishes above:
within commercial time constraints and deadlines
following procedures for portion control and food safety practices when handling and storing poultry
responding to at least one special customer request.
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 poultry dishes
a variety of classical and contemporary poultry dishes
different cuts of poultry and styles of cooking
contents of date codes and rotation labels for stock
characteristics of poultry products and poultry dishes:
appearance:
balance
colour
contrast
fat content
freshness and other quality indicators
size
taste
texture
historical and cultural origin of different poultry products and poultry dishes
characteristics of poultry cuts including:
breast
supreme
maryland
drumstick
thigh
wing
saute cuts
tenderloin
safe and effective methods of using poultry by-products and off cuts to reduce wastage and maximise profitability
preparation techniques for different cuts and types of poultry specified in the performance evidence, including:
ballotine
galantine
cookery methods as specified in the performance evidence for different cuts and types of poultry
equipment used to produce poultry dishes:
knife care and maintenance
essential features and functions
plating methods for practicality of service and customer consumption
mise en place requirements for poultry dishes
appropriate environmental conditions for cooking and storing poultry products and dishes to:
ensure food safety:
cooking and cooling processes
timeframes and temperatures
optimise shelf life
safe operational practices using essential functions and features of equipment used to produce poultry dishes.
Skills must be demonstrated in an operational commercial kitchen. This can be:
an industry workplace; or
a simulated industry environment, such as an industry-realistic training kitchen servicing customers.
Assessment must ensure access to:
fixtures and large equipment:
commercial:
blender
food processor
commercial grade work benches (1.5 m per person)
commercial oven with trays (one per two persons)
commercial refrigeration facilities:
cool room or fridge
freezer
deep-fryer
designated storage areas for dry goods and perishables
sink
gas, electric or induction stove top (two burners per person)
hot plate or griddle
salamander or other form of griller (one per eight persons)
storage facilities:
shelving
trays
small equipment:
baking sheets and trays
containers for hot and cold food
cutting boards
knife sharpening equipment:
sharpening steel
sharpening stone
knives and cleavers:
boning knife
carving knife
chef’s knife
utility knife
measures:
measuring jugs
measuring spoons
portion control scoops
meat tenderiser
mouli
pans and pots for small and large production:
stainless steel, cast iron and non-stick fry pans
poultry shears
scoops, skimmers and spiders
scales
stainless steel bowls
small utensils:
sieve
strainers and chinois
scraper
spatula
tongs and serving utensils
service-ware:
crockery
cutlery and serving utensils
spoons and ladles
temperature probe
thermometer
food safe gloves
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 soap 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 and standard recipes
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 poultry as specified in the performance evidence.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors and:
have achieved the Certificate III or Certificate IV in Commercial Cookery, or Certificate III or IV in Catering Operations, or their successors; or
hold a trade certificate as a cook or chef or equivalent;
and
have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.