This section describes the essential skills and knowledge and their level required for this unit

The following skills must be assessed as part of this unit

organisational skills and teamwork

logical and timeefficient work flow

waste minimisation techniques and environmental considerations in relation to meat

safe work practices in particular in relation to cutting

problemsolving skills to deal with quality problems such as meat that is tough or has too much fat

literacy skills to read menus recipes and task sheets

numeracy skills to calculate portions and weigh and measure quantities of meat and meat portions

The following knowledge must be assessed as part of this unit

characteristics of types of meats including type cut quality and fat content

characteristics of different meat cuts including primary secondary and portioned cuts

appropriate trade names and culinary terms for Australian standard meat cuts

principles and practices of storing freezing and aging meat

appropriate preparation and cookery methods for various cuts and types of meat

uses and characteristics of various knives and equipment

cutting techniques in relation to meat

knife care and maintenance

nutrition in relation to meats including food values of meats

culinary terms commonly used in the enterprise and industry in relation to meat and meat cuts

principles and practices of hygiene in particular in relation to handling and storing meat

costing yield testing and portion control for meat

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

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential

detailed understanding of the different classifications of meats

use of a wide range of meat types cuts and products

ability to use safe and accurate cutting techniques

ability to use a variety of preparation techniques for meats as appropriate

ability to prepare and cook a variety of meat and meat dishes using suitable cooking techniques to enterprise standards

preparation of dishes for customers within typical workplace time constraints

hygienic handling and storing of meat

Context of and specific resources for assessment

Assessment must ensure

demonstration of skills within a fully equipped operational commercial kitchen including industrycurrent equipment and knives as defined in the Assessment Guidelines

access to specific equipment for preparing meat including meat mallet or hammer and mesh or nylon cutresistant gloves

industryrealistic ratios of kitchen staff to customers

Methods 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 candidate preparing and cooking meats

sampling of meat dishes cooked by candidate

tests on knowledge of different cuts of meat

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

Holistic assessment with other units relevant to the industry sector workplace and job role is recommended

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors How these skills are applied varies between occupations and qualifications due to the different work functions and contexts

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role

Game, fancy meats and offal may include:

Knives and equipment may include:

Preparation and portioning techniques must include:

Cooking methods suitable for meat must include: