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

problemsolving skills to

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

adjust taste texture and appearance of meat products according to identified deficiencies

selfmanagement 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

primary and secondary meat cuts according to Australian standard meat cuts

basic meat science and meat preservation techniques

characteristics of meat products and meat dishes

appearance

classical and contemporary trends

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

preparation methods for different cuts and types of meat

boning

trimming

portioning

preparation methods for different meat products

filling

flavouring

marinating

equipment used to produce meat products

knife care and maintenance

essential features and functions

safe operational practices

storage of meat cuts and meat products

correct environmental conditions to ensure food safety

appropriate methods to optimise shelf life

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

prepare portioncontrolled meats including

beef

game

lamb

pork

veal

other contemporary meats

produce a range of meat products and smallgoods

produce cuts and products within commercial time constraints

demonstrate knowledge of meat classification systems

integrate knowledge of

quality indicators for meat and meat products

preparation methods for different cuts and meat products

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 including specialised equipment for portioncontrolled meats this can be a

real industry workplace

simulated industry environment such as a training kitchen servicing 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 meat cuts

evaluation shape and size of meat products prepared by the individual

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 indicators 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

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

SITHCCC Produce meat dishes

SITHCCC Produce specialised food items

Meats to be prepared:

Meat products may include:

Equipment may include:

Meat preservation methods may include: