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Evidence Guide: SITHCCC020B - Prepare portion-controlled meat cuts

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!

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SITHCCC020B - Prepare portion-controlled meat cuts

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

Select suppliers and purchase traditional and contemporary meats.

  1. Select suppliers with regard to the establishment requirements for quality, price and menu items.
  2. Maximise profitability of menu items by negotiating purchase price of both one-off and regular purchases.
  3. Purchase meats according to quality currently presented.
  4. Minimise wastage through appropriate purchase and storage techniques.
Select suppliers with regard to the establishment requirements for quality, price and menu items.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Maximise profitability of menu items by negotiating purchase price of both one-off and regular purchases.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Purchase meats according to quality currently presented.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Minimise wastage through appropriate purchase and storage techniques.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Prepare and produce a range of portion-controlled meats.

  1. Specify, select and weigh ingredients correctly according to standard recipes.
  2. Cut meats precisely to required portion size and weight as required for standard and enterprise recipes.
Specify, select and weigh ingredients correctly according to standard recipes.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Cut meats precisely to required portion size and weight as required for standard and enterprise recipes.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Prepare and produce meat products.

  1. Prepare a range of portion-controlled meat products using suitable ingredients and methods according to standard and enterprise recipe requirements.
  2. Select and use appropriate ingredients, fillings, flavourings and marinades for meat products.
Prepare a range of portion-controlled meat products using suitable ingredients and methods according to standard and enterprise recipe requirements.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Select and use appropriate ingredients, fillings, flavourings and marinades for meat products.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Store meat cuts and meat products.

  1. Minimise food spoilage through appropriate storage techniques according to industry regulations.
  2. Maintain the quality of each cut and product through appropriate storage techniques.
  3. Use meat preservation methods as appropriate.
Minimise food spoilage through appropriate storage techniques according to industry regulations.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Maintain the quality of each cut and product through appropriate storage techniques.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Use meat preservation methods as appropriate.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Implement safe and hygienic practices for meat.

  1. Identify potential hygiene and OHS problems and take appropriate preventative measures to eliminate risks.
  2. Operate machinery and equipment used in manufacturing safely and hygienically according to manufacturer instructions.
Identify potential hygiene and OHS problems and take appropriate preventative measures to eliminate risks.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Operate machinery and equipment used in manufacturing safely and hygienically according to manufacturer instructions.

Completed
Date:

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:

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.

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:

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.

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.

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.