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

negotiation skills to purchase products at costeffective prices

logical and timeefficient work flow

knife skills in trimming boning and portioning meats

waste minimisation techniques and environmental considerations in relation to portioncontrolled meat cuts

care and use of knives machinery and equipment for meat preparation

problemsolving skills to deal with breakdowns in systems or equipment

literacy skills to read instructions and customer requests

numeracy skills to calculate effective cost price quantities of meat products required and yield testing and cost calculation

The following knowledge must be assessed as part of this unit

primary and secondary meat cuts according to Australian standard meat cuts

current meat and livestock purchasing standards and quality criteria for selecting meat and meat cuts according to Ausmeat specifications

key factors that affect the quality of meat

preservation and flavour enhancement techniques for meat

suitable ingredients for preparing meat cuts and products

classical and contemporary trends in meat and meat products

terms commonly used in the industry to describe meat cuts and meat products

principles of nutrition in particular food values of meat and meat products use of preservatives and chemicals

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

yield testing and cost calculation

portion control

basic meat science and meat preservation techniques

storage procedures for different meats

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

ability to prepare a variety of traditional and contemporary meat cuts and smallgoods to enterprise standards

preparation of meat cuts and meat products within typical workplace time constraints

food safety practices in relation to handling and storing meats and meat products

Context of and specific resources for assessment

Assessment must ensure

demonstration of skills within a commercial kitchen with suitable equipment for storing and processing meat as defined in the Assessment Guidelines

access to specific equipment for preparing meat cuts including

vacuum machine

meat mallet or hammer

scales in one gram denominations

packaging material

mesh or nylon cutresistant gloves

butchers block

hand saw

meat mincer

equipment for pickling smoking and sausage making

use of authentic ingredients

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 using techniques to prepare a range of meat cuts and meat products

oral or written questions about food hygiene techniques safety aspects and knife handling and care

sampling of items prepared by the candidate

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 for example

SITHCCCA Select prepare and cook meat

SITHCCC012A Select, prepare and cook meat

SITHCCCB Select prepare and serve specialised food items

SITHCCC023B Select, prepare and serve specialised food items.

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

Meats to be prepared:

Meat products may include any manufactured raw meat products, either traditional or contemporary, such as:

Meat preservation methods may include:

Machinery and equipment used for preparing meat and meat products may include: