Application
This unit describes the skills and knowledge required to use a range of cookery methods to prepare meat dishes.
This unit is applicable to workers in meat retailing, food services and smallgoods operations. Cookery methods are used to prepare meat and meat dishes for sale, and in the preparation of smallgoods products. Cookery methods are also used for recommendations when selling meat.
All training must be conducted against Australian meat industry standards and regulations.
All work should be carried out to comply with workplace and hygiene requirements.
This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.
No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
Elements and Performance Criteria
Element | Performance criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Select and use cooking equipment and technology | 1.1 Select appropriate equipment or technology for particular cooking methods 1.2 Use equipment hygienically, safely and in accordance with manufacturer's instructions |
2. Use methods of meat cookery | 2.1 Use various cookery methods to prepare dishes to enterprise standard 2.2 Calculate correct quantities and ratios of commodities for specific cookery methods 2.3 Complete cooking process in a logical and safe manner 2.4 Identify problems with the cooking process and promptly take corrective action 2.5 Prepare dishes using a range of methods and current technology within acceptable enterprise time frames |
Evidence of Performance
The candidate must be able to cook meat dishes using all the following cooking methods:
boiling or simmering
stewing
braising
roasting
grilling
shallow frying
The candidate must:
identify the most appropriate cooking methods for a range of cuts of meat
select appropriate cooking equipment
follow recipes accurately
apply hygiene and safety principles and procedures during the cooking process
follow safe work practices, particularly in relation to bending, lifting and using cutting implements, appliances, heated surfaces and other equipment which carry a risk of burns
seek advice from appropriate sources when working with new products/equipment
report equipment faults, either verbally or in writing according to workplace requirements
explain logical and time-efficient workflow
apply relevant workplace health and safety, regulatory and workplace requirements
use mathematical skills relevant to the task
use relevant communication skills
Evidence of Knowledge
The candidate must be able to demonstrate a basic factual, technical and procedural knowledge of:
the effects of different cookery methods on the nutritional value of food
underlying principles of all basic methods of meat cookery
waste minimisation techniques and environmental considerations in relation to different cookery methods
logical and time-efficient workflow
use and characteristics of a range of equipment used for the required methods of meat cookery
relevant workplace health and safety, regulatory and workplace requirements
major food groups, culinary terminology and equipment as they relate to the required methods of meat cookery
Assessment Conditions
Competency must be demonstrated over time and under typical operating and production conditions for the enterprise.
Assessment must occur in the workplace under normal enterprise conditions or in a simulated environment.
The following three forms of assessment must be used:
assignments
quiz of underpinning knowledge
workplace referee or third-party report of performance over time
Assessors must satisfy current standards for RTOs.
Foundation Skills
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.