This unit applies to all hospitality and catering enterprises where meat is prepared and served such as restaurants, hotels and other catering operations. It applies to cooks who usually work as part of a team and under supervision.

This unit must be assessed after the following prerequisite units:

SITHCCC001B Organise and prepare food

SITHCCC002A Present food

SITHCCC005A Use basic methods of cookery

SITXOHS002A Follow workplace hygiene procedures.

ELEMENT

PERFORMANCE CRITERIA

1

Select meats.

1.1

Select primary, secondary and portioned cuts of pork, lamb, beef and veal required for menu items.

1.2

Select game, fancy meats and offal as required for menu items.

1.3

Apply and use leftovers to minimise waste and maintain quality.

1.4

Select low-cost cuts and meat products when and where appropriate.

1.5

Select the best supplier for quality and price according to enterprise requirements.

1.6

Minimise wastage through appropriate purchase and storage techniques.

2

Prepare and portion meats.

2.1

Select and use suitable knives and equipment for meat preparation and cooking.

2.2

Prepare and portion meat cuts, game, fancy meats and offal according to menu requirements.

2.3

Prepare and use suitable marinades where appropriate for a variety of meat cuts.

3

Cook and present meats for service.

3.1

Select and use a variety of appropriate cooking methods for meats.

3.2

Cook and present a variety of primary, secondary and portioned meat cuts to standard recipe specifications.

3.3

Cook and present a variety of game, fancy meats and offal to standard recipe specifications.

3.4

Portion and serve meats according to menu requirements.

3.5

Carve meats using the appropriate tools and techniques, taking into consideration meat structure, bone structure and minimal waste.

4

Store meats.

4.1

Store fresh and cryovac meats according to health regulations.

4.2

Age fresh meat correctly, where required, to maximise and maintain quality.

4.3

Thaw frozen meats correctly.

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:

organisational skills and teamwork

logical and time-efficient work flow

waste minimisation techniques and environmental considerations in relation to meat

safe work practices, in particular in relation to cutting

problem-solving skills to deal with quality problems such as meat that is tough or has too much fat

literacy skills to read menus, recipes and task sheets

numeracy skills to calculate portions, and weigh and measure quantities of meat and meat portions.

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

characteristics of types of meats, including type, cut, quality and fat content

characteristics of different meat cuts, including primary, secondary and portioned cuts

appropriate trade names and culinary terms for Australian standard meat cuts

principles and practices of storing, freezing and aging meat

appropriate preparation and cookery methods for various cuts and types of meat

uses and characteristics of various knives and equipment

cutting techniques in relation to meat

knife care and maintenance

nutrition in relation to meats, including food values of meats

culinary terms commonly used in the enterprise and industry in relation to meat and meat cuts

principles and practices of hygiene, in particular in relation to handling and storing meat

costing, yield testing and portion control for meat.

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

use of a wide range of meat types, cuts and products

ability to use safe and accurate cutting techniques

ability to use a variety of preparation techniques for meats, as appropriate

ability to prepare and cook a variety of meat and meat dishes using suitable cooking techniques to enterprise standards

preparation of dishes for customers within typical workplace time constraints

hygienic handling and storing of meat.

Context of and specific resources for assessment

Assessment must ensure:

demonstration of skills within a fully equipped, operational, commercial kitchen, including industry-current equipment and knives, as defined in the Assessment Guidelines

access to specific equipment for preparing meat, including meat mallet or hammer, and mesh or nylon cut-resistant gloves

industry-realistic ratios of kitchen staff to customers.

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 preparing and cooking meats

sampling of meat dishes cooked by candidate

tests on knowledge of different cuts of meat

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.

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.

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.

Game, fancy meats and offal may include:

venison

boar

rabbit

hare

buffalo

crocodile

kangaroo

ostrich

emu

ox tails

sweetbreads

brains

kidney

liver

tongue.

Knives and equipment may include:

butcher and boning knives

saws and meat cleavers

meat bats

meat hooks

larding needles

knife sharpening equipment

mincers

bowl choppers

slicing machines

food processors

meat thermometers

weighing scales.

Preparation and portioning techniques must include:

boning, cutting, trimming and mincing

weighing and portioning

larding, tenderising, rolling and trussing

stuffing, tying and skewering.

Cooking methods suitable for meat must include:

roasting

grilling

frying

braising

stewing.

Sector

Hospitality

Commercial Cookery and Catering

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.