Prepare portion-controlled meat cuts and meat products

Formats and tools

Unit Description
Reconstruct the unit from the xml and display it as an HTML page.
Assessment Tool
an assessor resource that builds a framework for writing an assessment tool
Assessment Template
generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
Assessment Matrix
a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
Wiki Markup
mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
Evidence Guide
create an evidence guide for workplace assessment and RPL applicants
Competency Mapping Template
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
Observation Checklist
create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)

Self Assessment Survey
A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
Moodle Outcomes
Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
Registered Training Organisations
Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver SITHCCC022, 'Prepare portion-controlled meat cuts and meat products'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Books
Reference books for 'Prepare portion-controlled meat cuts and meat products' on fishpond.com.au. This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to ntisthis.com for every purchase, so go nuts :)


Elements and Performance Criteria

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select ingredients.

1.1.Confirm food production requirements from food preparation list and standard recipes.

1.2.Calculate ingredient amounts according to requirements.

1.3.Identify and select traditional and contemporary meats, meat products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

2. Select, prepare and use equipment.

2.1.Select type and size of knives and other equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use knives and other equipment safely and hygienically according to manufacturer instructions.

3. Portion and prepare meat cuts and meat products.

3.1.Specify, select and weigh ingredients correctly according to standard recipes.

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

3.3.Prepare portion-controlled meat products using suitable ingredients and methods according to standard recipe requirements.

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

3.5.Minimise waste to maximise profitability of meat cuts prepared.

4. Store meat cuts and meat products.

4.1.Store meat cuts and products in appropriate environmental conditions.

4.2.Use meat preservation methods as appropriate.

4.3.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.


Qualifications and Skillsets

SITHCCC022 appears in the following qualifications:

  • SIT31007 - Certificate III in Hospitality (Catering Operations)
  • SIT30907 - Certificate III in Hospitality (Asian Cookery)
  • SIT31107 - Certificate III in Hospitality (Patisserie)
  • SIT40607 - Certificate IV in Hospitality (Catering Operations)
  • SIT40507 - Certificate IV in Hospitality (Asian Cookery)
  • SIT40707 - Certificate IV in Hospitality (Patisserie)
  • SIT60307 - Advanced Diploma of Hospitality
  • SIT40407 - Certificate IV in Hospitality (Commercial Cookery)
  • SIT50307 - Diploma of Hospitality
  • SIT30807 - Certificate III in Hospitality (Commercial Cookery)
  • FDF30510 - Certificate III in Retail Baking (Cake and Pastry)
  • FDF30710 - Certificate III in Retail Baking (Combined)
  • FDF40811 - Certificate IV in Advanced Baking
  • SIT50416 - Diploma of Hospitality Management
  • SIT60316 - Advanced Diploma of Hospitality Management
  • SIT40516 - Certificate IV in Commercial Cookery
  • SIT40616 - Certificate IV in Catering Operations
  • SIT31116 - Certificate III in Asian Cookery
  • SIT40816 - Certificate IV in Asian Cookery