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Evidence Guide: SITHCCC010A - Select, prepare and cook poultry

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

SITHCCC010A - Select, prepare and cook poultry

What evidence can you provide to prove your understanding of each of the following citeria?

Select and purchase poultry.

  1. Select and purchase poultry according to quantity and quality required.
Select and purchase poultry according to quantity and quality required.

Completed
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Handle and store poultry.

  1. Handle poultry efficiently and hygienically to minimise risk of food spoilage or cross-contamination.
  2. Thaw frozen poultry correctly and safely.
  3. Store poultry ensuring optimal storage conditions and temperature for poultry are maintained.
Handle poultry efficiently and hygienically to minimise risk of food spoilage or cross-contamination.

Completed
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Thaw frozen poultry correctly and safely.

Completed
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Store poultry ensuring optimal storage conditions and temperature for poultry are maintained.

Completed
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Prepare, cook and present poultry.

  1. Use poultry preparation techniques correctly.
  2. Prepare and cook a variety of poultry dishes according to standard recipes and enterprise standards, using appropriate cookery methods.
  3. Serve poultry according to enterprise standards, including carving, slicing or leaving whole.
  4. Present poultry using suitable sauces, garnishes and accompaniments.
Use poultry preparation techniques correctly.

Completed
Date:

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Prepare and cook a variety of poultry dishes according to standard recipes and enterprise standards, using appropriate cookery methods.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Serve poultry according to enterprise standards, including carving, slicing or leaving whole.

Completed
Date:

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Present poultry using suitable sauces, garnishes and accompaniments.

Completed
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Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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 and cook a variety of poultry dishes using a variety of culinary methods to enterprise standards

preparation of dishes for customers within typical workplace time constraints

detailed understanding of the different classifications of poultry

understanding and demonstration of particular storage and handling issues in relation to poultry.

Context of and specific resources for assessment

Assessment must ensure:

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

access to suitable equipment for de-boning, stuffing, filleting, rolling and trussing, larding and marinating

use of authentic ingredients

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 handling and cooking poultry

sampling of dishes cooked by the candidate

written or oral questions to test knowledge of issues involved in cooking poultry, food safety issues and appropriate cookery methods for poultry

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.

Required Skills and Knowledge

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:

logical and time-efficient work flow

waste minimisation techniques and environmental considerations in relation to poultry

organisational skills and teamwork

safe work practices, particularly in relation to cutting

problem-solving skills to deal with problems such as shortages of food items and equipment failure

literacy skills to read orders and instructions

numeracy skills to calculate quantities and portions against orders.

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

classification of varieties of poultry and poultry items

quality criteria for poultry

appropriate cookery methods for poultry

past and current trends in poultry dishes

nutrition related to poultry, including food values and any specific issues

culinary terms commonly used in the industry relating to poultry

principles and practices of hygiene, particularly in relation to cross-contamination

costing, yield testing and portion control for poultry.

Range Statement

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.

Poultry may include:

chicken, turkey, duck and goose

pheasant, quail, pigeon, guinea fowl and wild duck.

Poultry preparation techniques must include:

de-boning

stuffing

filleting

trimming

rolling and trussing

larding

marinating.

Cookery methods for poultry must include:

roasting and pot-roasting

sautéing and braising

deep-frying

poaching and stewing

grilling.