Required skills

Ability to

identify the most appropriate cooking methods for a range of cuts of meat

select appropriate cooking equipment

follow recipes accurately

apply hygiene and safety principles and procedures during the cooking process

demonstrate 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 productsequipment

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

work individually and with other team members

explain logical and timeefficient workflow

apply relevant Occupational Health and Safety OHampS regulatory and workplace requirements

use mathematical skills relevant to the task

use relevant communication skills

Required knowledge

Knowledge of

effects of different cookery methods on the nutritional value of food

underlying principles of all basic methods of meat cookery

waste minimisation techniques and environmental considerations in relation to different cookery methods

logical and timeefficient workflow

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

relevant OHampS regulatory and workplace requirements

major food groups culinary terminology and equipment as they relate to the required methods of meat cookery

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

The meat industry has specific and clear requirements for evidence A minimum of three forms of evidence is required to demonstrate competency in the meat industry This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time

These requirements are in addition to the requirements for valid current authentic and sufficient evidence

Three forms of evidence means three different kinds of evidence not three pieces of the same kind In practice it will mean that most of the unit is covered twice This increases the legitimacy of the evidence

All assessment must be conducted against Australian meat industry standards and regulations

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

Competency must be demonstrated over time and under typical operating and production conditions for the enterprise

The candidate must be able to cook meat dishes using all the following cooking methods

boiling or simmering

stewing

braising

roasting

grilling

shallow frying

Context of and specific resources for assessment

Assessment must occur in the workplace under normal operating conditions or in a simulated environment

Method of assessment

Recommended methods of assessment include

assignments

quiz of underpinning knowledge

verified work log or diary

workplace referee or thirdparty report of performance over time

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander gender or language backgrounds other than English Language and literacy demands of the assessment task should not be higher than those of the work role

Guidance information for assessment

A current list of resources for this unit of competency is available from MINTRAC wwwmintraccomau or telephone

Cooking equipment and technology may include:

Methods of meat cookery must include the following:

Commodities may include:

Explanations may:

OH&S requirements may include:

Regulatory requirements may include:

Workplace requirements may include:

Mathematical skills may include:

Communication skills may include: