Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SITHASC021A Mapping and Delivery Guide
Prepare and cook Chinese roast meat cuts and poultry

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITHASC021A - Prepare and cook Chinese roast meat cuts and poultry
Description This unit describes the performance outcomes, skills and knowledge required to prepare and cook roast meats and poultry for Chinese cuisines.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Employability Skills The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.
Learning Outcomes and Application This unit applies to all enterprises where Chinese cuisine is prepared and served. It applies to cooks who would usually work as part of a team under supervision.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites This unit must be assessed after the following prerequisite units:SITHASC001A Use basic Asian methods of cookery SITHCCC001B Organise and prepare foodSITHCCC002A Present foodSITXOHS002A Follow workplace hygiene procedures.
Competency Field Asian Cookery
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Select meat cuts and poultry for roasting.
  • Identify and select suitable primary and secondary meat cuts and poultry according to menu and recipe specifications.
  • Select a range of commodities and marinades according to recipe specification.
  • Assess quality of meats and commodities according to recipe and industry requirements.
       
Element: Prepare roast meat cuts and poultry.
  • Select, sharpen and use knives and cleavers according to manufacturer specifications.
  • Prepare and portion meats and poultry following required recipes and according to enterprise standards.
  • Assemble and use specialised equipment.
  • Prepare meat cuts according to recipe specifications and menu requirements.
  • Prepare ingredients, marinades and stuffings according to recipe specifications.
  • Prepare accompaniments such as pickles and sauces according to recipe specifications and enterprise requirements.
  • Follow food hygiene and OHS regulations and requirements and apply them to all tasks.
       
Element: Cook roast meat cuts and poultry.
  • Cook meat products and poultry as required by specifications and traditional menu styles, using correct cooking methods.
  • Assess flavours, sauces, textures and colours against expected outcomes and recipe specifications.
       
Element: Store roast meat cuts and poultry.
  • Defrost, refrigerate, freeze or store cooked and uncooked products according to health regulations and at the correct temperature to maintain freshness and quality.
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

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:

ability to prepare Chinese roast meats and poultry, sauces and accompaniments within realistic time constraints using a range of appropriate cookery methods

preparation of a range of roasted meats and poultry, sauces and accompaniments relevant to the particular Asian cuisine, using authentic and appropriate ingredients

knowledge of cuisine style, including cultural considerations, commodities, culinary terminology and equipment

safe occupational health and food hygiene practices for preparing, cooking, presenting and storing roast meats and poultry.

Context of and specific resources for assessment

Assessment must ensure:

demonstration of skills within a fully equipped, operational commercial kitchen suitable for Asian cooking, including industry-current equipment, as defined in the Assessment Guidelines

industry-realistic ratios of kitchen staff to customers

preparation of dishes for real customers within typical workplace time constraints.

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 practical demonstration of preparing and presenting roast meat, poultry, sauces and accompaniments

sampling of dishes prepared by the candidate

written or oral questions to test knowledge of Asian cuisine styles, cultural aspects, use and importance of typical commodities and flavourings, safety issues and food quality indicators

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate, such as menus and photographs.

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.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

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:

preparing roast meats and poultry, including following recipe requirements

precision cutting techniques and implements for the particular style of cuisine

evaluating quality of ingredients, dishes and food items, including blending and balancing flavours and aromatics, correct flavour structure, texture and consistency, balance, correct colour and plate presentation

using garnishes for presentation, including consideration of colour and eye appeal

selecting, using and maintaining specialised equipment, tableware and serviceware for preparing, cooking, serving and presenting food

identifying, selecting, storing and using typical commodities, herbs and spices, condiments, thickening and flavouring agents used in the preparation of Chinese roasted meats and poultry

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

maintaining a tidy workstation

problem-solving skills to adjust flavourings where sauces, dips and accompaniments are not balanced as required

literacy skills to read recipes and orders

numeracy skills to calculate quantities of commodities and ingredients required for particular recipes.

The following knowledge must be assessed as part of this unit:

cuisine characteristics, and cultural and religious practices related to food preparation, presentation and consumption, typical menu items, order of service, typical accompaniments and garnishes

kitchen and service culture, including kitchen organisation

culinary terms related to particular Chinese cuisine, including regional variations

effects of cooking techniques on nutrition, taste, texture and appearance

typical food allergies and consequences

principles and practices of personal and professional hygiene related to working in a kitchen, including appropriate uniform and other personal protective equipment.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

This unit applies to the following cuisines, however may also be applied to other Asian styles:

Szechuan

Shanghai.

Specialised equipment may include:

ovens

roasting drums

open spit smoke ovens

hooks

boning, filleting and chopping knives

light and heavyweight cleavers.

Preparation and cooking methods for roast meat cuts and poultry must include:

basting

marinating

smoking

drying

roasting

spit roasting

barbecuing.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Identify and select suitable primary and secondary meat cuts and poultry according to menu and recipe specifications. 
Select a range of commodities and marinades according to recipe specification. 
Assess quality of meats and commodities according to recipe and industry requirements. 
Select, sharpen and use knives and cleavers according to manufacturer specifications. 
Prepare and portion meats and poultry following required recipes and according to enterprise standards. 
Assemble and use specialised equipment. 
Prepare meat cuts according to recipe specifications and menu requirements. 
Prepare ingredients, marinades and stuffings according to recipe specifications. 
Prepare accompaniments such as pickles and sauces according to recipe specifications and enterprise requirements. 
Follow food hygiene and OHS regulations and requirements and apply them to all tasks. 
Cook meat products and poultry as required by specifications and traditional menu styles, using correct cooking methods. 
Assess flavours, sauces, textures and colours against expected outcomes and recipe specifications. 
Defrost, refrigerate, freeze or store cooked and uncooked products according to health regulations and at the correct temperature to maintain freshness and quality. 

Forms

Assessment Cover Sheet

SITHASC021A - Prepare and cook Chinese roast meat cuts and poultry
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

SITHASC021A - Prepare and cook Chinese roast meat cuts and poultry

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: