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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Prepare meat for cooking
   • Prepare meat to workplace health and safety, hygiene and sanitation and regulatory requirements
   • Prepare meat following workplace procedures, recipes and requirements
   • Identify sub-standard product prior to cooking and take corrective action
   • Calculate quantities and assemble required ingredients
2. Cook meat product
   • Check equipment and utensils prior to cooking meat products to ensure they meet workplace health and safety, manufacturers, hygiene and sanitation and regulatory requirements
   • Cook meat product following workplace health and safety and regulatory requirements
   • Cook meat following recipes, workplace procedures and quality assurance requirements
   • Monitor temperatures of meat products during cooking
   • Cool meat product (if required)
   • Monitor and record cooling temperatures of meat product
3. Store meat product
   • Store cooked meat product appropriately to avoid cross contamination with raw products
   • Store cooked meat product following workplace health and safety, regulatory and quality assurance requirements
   • Monitor temperature of cooked meat product during storage
4. Prepare meat for cooking
   • Prepare meat to workplace health and safety, hygiene and sanitation and regulatory requirements
   • Prepare meat following workplace procedures, recipes and requirements
   • Identify sub-standard product prior to cooking and take corrective action
   • Calculate quantities and assemble required ingredients
5. Cook meat product
   • Check equipment and utensils prior to cooking meat products to ensure they meet workplace health and safety, manufacturers, hygiene and sanitation and regulatory requirements
   • Cook meat product following workplace health and safety and regulatory requirements
   • Cook meat following recipes, workplace procedures and quality assurance requirements
   • Monitor temperatures of meat products during cooking
   • Cool meat product (if required)
   • Monitor and record cooling temperatures of meat product
6. Store meat product
   • Store cooked meat product appropriately to avoid cross contamination with raw products
   • Store cooked meat product following workplace health and safety, regulatory and quality assurance requirements
   • Monitor temperature of cooked meat product during storage

Range Statement

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Performance Evidence

Evidence must demonstrate the candidate’s consistency of performance over time at production speed.

The candidate must:

trim and prepare meat product to be cooked to workplace requirements

follow workplace health and safety, regulatory and hygiene and sanitation requirements for preparing meat

follow workplace recipes and procedures for preparing meat to be cooked

identify sub-standard or contaminated meat product during preparation

take corrective action if sub-standard or contaminated product is identified

identify the most appropriate cooking methods for meat products

select appropriate cooking equipment

calculate required weights and quantities

follow recipes accurately

apply hygiene and safety principles and procedures during the cooking process

follow safe work practices, particularly in relation to bending, lifting and using cutting implements, appliances, heated surfaces and other equipment which carry a risk of burns

seek advice from appropriate sources when working with new products/equipment

report equipment faults, either verbally or in writing according to workplace requirements

monitor and record temperature of product throughout the cooking process

store meat product appropriately

apply relevant workplace health and safety, regulatory and workplace requirements

use mathematical skills relevant to the task

use relevant communication skills

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Knowledge Evidence

The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:

workplace health and safety, and regulatory requirements for cooked meat products

workplace procedures for cooking meat products

temperature requirements for cooking meat products to meet regulatory and quality assurance requirements

use and characteristics of a range of equipment used for the required methods of meat cookery

regulatory requirements for the storage of cooked, ready to eat and cook and cool meat products

storage life of cooked meat products

effects of different ingredients on storage life of cooked meat products

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