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

SITHCCC020B Mapping and Delivery Guide
Prepare portion-controlled meat cuts

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITHCCC020B - Prepare portion-controlled meat cuts
Description This unit describes the performance outcomes, skills and knowledge required to select quality meats, break down primary and secondary cuts into portions and prepare a selection of meat products. These skills build on those contained in the unit SITHCCC012A Select, prepare and cook meat, which deals with portioning, preparing and cooking meat.Meat cuts to be prepared may be for both traditional or contemporary recipes and requirements.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 hospitality and catering enterprises where portion-controlled meat cuts are prepared and served, such as restaurants, hotels and other catering operations.
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:SITHCCC001B Organise and prepare foodSITHCCC005A Use basic methods of cookerySITHCCC012A Select, prepare and cook meatSITXOHS002A Follow workplace hygiene procedures.
Competency Field Commercial Cookery and Catering
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 suppliers and purchase traditional and contemporary meats.
  • Select suppliers with regard to the establishment requirements for quality, price and menu items.
  • Maximise profitability of menu items by negotiating purchase price of both one-off and regular purchases.
  • Purchase meats according to quality currently presented.
  • Minimise wastage through appropriate purchase and storage techniques.
       
Element: Prepare and produce a range of portion-controlled meats.
  • Specify, select and weigh ingredients correctly according to standard recipes.
  • Cut meats precisely to required portion size and weight as required for standard and enterprise recipes.
       
Element: Prepare and produce meat products.
  • Prepare a range of portion-controlled meat products using suitable ingredients and methods according to standard and enterprise recipe requirements.
  • Select and use appropriate ingredients, fillings, flavourings and marinades for meat products.
       
Element: Store meat cuts and meat products.
  • Minimise food spoilage through appropriate storage techniques according to industry regulations.
  • Maintain the quality of each cut and product through appropriate storage techniques.
  • Use meat preservation methods as appropriate.
       
Element: Implement safe and hygienic practices for meat.
  • Identify potential hygiene and OHS problems and take appropriate preventative measures to eliminate risks.
  • Operate machinery and equipment used in manufacturing safely and hygienically according to manufacturer instructions.
       


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:

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 cut-resistant gloves

butcher's 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 third-party workplace reports of on-the-job performance by the candidate.

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

SITHCCC012A Select, prepare and cook meat

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.

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:

negotiation skills to purchase products at cost-effective prices

logical and time-efficient work flow

knife skills in trimming, boning and portioning meats

waste minimisation techniques and environmental considerations in relation to portion-controlled meat cuts

care and use of knives, machinery and equipment for meat preparation

problem-solving 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 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.

Meats to be prepared:

must include traditional meats, such as:

pork

beef

lamb

veal

game

must also include a selection of contemporary meats, such as:

kangaroo

emu

crocodile

goat

buffalo.

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

sausages

salami

shashlik

cured or smoked meats

marinated meat cuts.

Meat preservation methods may include:

freezing

salting

curing

drying

smoking

pickling.

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

mincers

slicers

knives

cleavers

saws

sausage casing machines

smokers

pickling vats.

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
Select suppliers with regard to the establishment requirements for quality, price and menu items. 
Maximise profitability of menu items by negotiating purchase price of both one-off and regular purchases. 
Purchase meats according to quality currently presented. 
Minimise wastage through appropriate purchase and storage techniques. 
Specify, select and weigh ingredients correctly according to standard recipes. 
Cut meats precisely to required portion size and weight as required for standard and enterprise recipes. 
Prepare a range of portion-controlled meat products using suitable ingredients and methods according to standard and enterprise recipe requirements. 
Select and use appropriate ingredients, fillings, flavourings and marinades for meat products. 
Minimise food spoilage through appropriate storage techniques according to industry regulations. 
Maintain the quality of each cut and product through appropriate storage techniques. 
Use meat preservation methods as appropriate. 
Identify potential hygiene and OHS problems and take appropriate preventative measures to eliminate risks. 
Operate machinery and equipment used in manufacturing safely and hygienically according to manufacturer instructions. 

Forms

Assessment Cover Sheet

SITHCCC020B - Prepare portion-controlled meat cuts
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

SITHCCC020B - Prepare portion-controlled meat cuts

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: