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

SITHCCC402 Mapping and Delivery Guide
Prepare portion-controlled meat cuts

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency SITHCCC402 - 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.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit applies to hospitality and catering organisations and to cooks who usually work under the guidance of more senior chefs.
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 unit:SITXFSA101Use hygienic practices for food safety
Competency Field
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 ingredients.
  • Confirm food production requirements from food preparation list and standard recipes.
  • Calculate ingredient amounts according to requirements.
  • Identify and select meats and meat products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
       
Element: Select, prepare and use equipment.
  • Select knives and other equipment of correct type and size.
  • Safely assemble and ensure cleanliness of equipment before use.
  • Use knives and other equipment safely and hygienically according to manufacturer instructions.
       
Element: Prepare portion controlled meat cuts and meat products.
  • Specify, select and weigh ingredients correctly according to standard recipes.
  • Cut meats precisely to required portion size and weight as required for standard recipes.
  • Prepare portion-controlled meat products using suitable ingredients and methods according to standard recipe requirements.
  • Select and use appropriate ingredients, fillings, flavourings and marinades for meat products.
  • Minimise waste and save and store re-usable by-products.
       
Element: Store meat cuts and meat products.
  • Store meat cuts and products in appropriate environmental conditions.
  • Use meat preservation methods as appropriate.
       


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, 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 portion-controlled 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 portion-controlled 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.

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:

SITHCCC303 Produce meat dishes

SITHCCC401 Produce specialised food items.

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.

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

problem-solving 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

self-management 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 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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Meats to be prepared:

includes traditional meats:

pork

beef

lamb

veal

game

also includes a selection of contemporary meats, such as:

kangaroo

emu

crocodile

goat

buffalo.

Meat products may include:

cured or smoked meats

marinated meat cuts

salami

sausages

shashlik.

Equipment may include:

butcher’s block

cleavers

equipment for pickling, smoking and sausage making

knives

meat mallet or hammer

mesh or nylon cut-resistant gloves

mincers

packaging material

pickling vats

sausage casing machines

saws

scales in one gram denominations

slicers

smokers

vacuum machine.

Meat preservation methods may include:

curing

drying

freezing

pickling

salting

smoking.

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
Confirm food production requirements from food preparation list and standard recipes. 
Calculate ingredient amounts according to requirements. 
Identify and select meats and meat products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements. 
Select knives and other equipment of correct type and size. 
Safely assemble and ensure cleanliness of equipment before use. 
Use knives and other equipment safely and hygienically according to manufacturer instructions. 
Specify, select and weigh ingredients correctly according to standard recipes. 
Cut meats precisely to required portion size and weight as required for standard recipes. 
Prepare portion-controlled meat products using suitable ingredients and methods according to standard recipe requirements. 
Select and use appropriate ingredients, fillings, flavourings and marinades for meat products. 
Minimise waste and save and store re-usable by-products. 
Store meat cuts and products in appropriate environmental conditions. 
Use meat preservation methods as appropriate. 

Forms

Assessment Cover Sheet

SITHCCC402 - 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

SITHCCC402 - 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: