Assessor Resource
SITHCCC301
Produce poultry dishes
Assessment tool
Version 1.0
Issue Date: April 2024
This unit applies to hospitality and catering organisations, and to cooks who usually work under the guidance of more senior chefs.
This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of poultry dishes following standard recipes. It requires the ability to select, prepare and portion poultry, and to use relevant equipment and cookery methods.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)