Assessor Resource

SITHCCC303
Produce meat 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 meat dishes following standard recipes. It requires the ability to select, prepare and portion meat, 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)

Prerequisites

This unit must be assessed after the following prerequisite unit:

SITXFSA101

Use hygienic practices for food safety

Employability Skills

This unit contains employability skills.



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.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to:

produce meat dishes using:

beef

game

fancy meats

lamb

offal

pork

veal

use meat preparation techniques, including:

ageing

barding

boning

cutting

larding

marinating

mincing

portioning

rolling

tenderising

trimming

trussing and tying

skewering

stuffing

follow standard recipes to prepare multiple meat dishes using a range of cookery methods including:

roasting

grilling

frying

braising

stewing

produce food for multiple customers within commercial time constraints

demonstrate knowledge of meat classifications

integrate knowledge of:

quality indicators for meat

cookery methods for different cuts and types of meat

features ,functions and safe use of food preparation equipment

food safety practices for handling and storing meat.

Context of and specific resources for assessment

Assessment must ensure use of:

an operational commercial kitchen with the fixtures, large and small equipment and workplace documentation defined in the Assessment

Guidelines; this can be a:

real industry workplace

simulated industry environment such as a training kitchen servicing customers

industry-realistic ratios of kitchen staff to customers

food preparation lists and standard recipes

a variety of commercial ingredients.

Method of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

direct observation of the individual preparing for and producing meat dishes

evaluation of the taste and visual appeal of meat dishes prepared by the individual

projects that allow assessment of the individual’s ability to produce a variety of meat dishes

use of visual and taste recognition exercises so the individual can identify ingredient and product characteristics

written or oral questioning to assess knowledge of culinary terms, quality indicator for meat, equipment, cookery methods and appropriate

environmental storage conditions

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

SITXFSA201 Participate in safe food handling practices.

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.

Required skills

initiative and enterprise skills to minimise wastage

literacy skills to:

read and interpret food preparation lists, standard recipes, date code and stock rotation labels and manufacturer instructions for equipment

write notes on recipe requirements and calculations

numeracy skills to:

calculate the number of portions

weigh and measure ingredients

determine cooking times and temperatures

planning and organising skills to efficiently sequence the stages of food preparation and production

problem-solving skills to:

evaluate quality of meat and finished dishes and make adjustments to ensure a quality product

adjust taste, texture and appearance of food products according to identified deficiencies

self-management skills to manage own speed, timing and productivity

technology skills to use food preparation and cooking equipment.

Required knowledge

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

characteristics of meat products and meat dishes:

appearance

fat content

freshness and other quality indicators

historical and cultural derivations

primary, secondary and portioned cuts

nutritional value

taste

texture

contents of stock date codes and rotation labels

mise en place requirements for meat dishes

preparation methods for different cuts and types of meat:

ageing

barding

boning

cutting

larding

marinating

mincing

rolling

tenderising

trimming

trussing and tying

skewering

cookery methods for different cuts and types of meat:

roasting

grilling

frying

braising

stewing

equipment used to produce meat dishes:

knife care and maintenance

essential features and functions

safe operational practices

storage of meat products:

correct environmental conditions to ensure food safety

appropriate methods to optimise shelf life.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Food production requirements may include:

deadlines

dietary requirements

portion control

quantities

special customer requests.

Meat products may be fresh, frozen, cryovac or preserved and may include:

beef

game, fancy meats and offal:

boar

brains

buffalo

crocodile

emu

hare

kangaroo

kidney

liver

ostrich

ox tails

rabbit

sweetbreads

tongue

venison

lamb

pork

veal.

Equipment may include:

bowl choppers

food processors

knife sharpening equipment

knives

larding needles

meat:

bats

cleavers

hooks

thermometers

mincers

saws

slicing machines

weighing scales.

Food quality adjustmentsmay relate to:

cooking preference:

blue

rare

medium rare

medium

medium well

well done

taste:

bitter

salty

sour

sweet

umami

temperature

texture:

clean

creamy

crispy

crunchy

fibrous

moist

mousse

rich

slippery

smooth

velvety.

Toadjust presentationmay include:

changing accompaniments and garnishes to maximise:

balance

colour

contrast

eye appeal

changing plated food for practicality of:

customer consumption

service

wiping drips or spills.

Environmental conditionsrelates to appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation.

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 knives and other equipment of correct type and size. 
Safely assemble and ensure cleanliness of equipment before use. 
Use knives and other equipment safely and hygienically according to manufacturer instructions. 
Thaw frozen meats safely. 
Sort and assemble ingredients according food production sequencing. 
Weigh and measure ingredients and create portions according to recipe. 
Use meat preparation techniques according to recipe requirements. 
Minimise waste and store reusable by-products. 
Select and use meat cookery methods. 
Prepare marinades and meat accompaniments as required. 
Follow standard recipes and make food quality adjustments within scope of responsibility. 
Portion and serve meats according to recipe requirements. 
Carve meats using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation. 
Add sauces and garnishes according to standard recipes. 
Visually evaluate dishes and adjust presentation as required. 
Store dishes in appropriate environmental conditions. 

Forms

Assessment Cover Sheet

SITHCCC303 - Produce meat dishes
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

SITHCCC303 - Produce 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

Assessor name:

Signature:

Date:

Student signature:

Date: