SITHASC015 - Prepare Chinese roast meat and poultry dishes

Unit code: SITHASC015 | Study level: TAFE

Credit points

N/A

Location

Footscray Nicholson

Industry

Online

Prerequisites

SITXFSA001 - Use hygienic practices for food safety

(Or equivalent to be determined by unit coordinator)

Overview

This unit describes the performance outcomes, skills and knowledge required to prepare and cook roast meats and poultry for Chinese cuisines. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery methods.

The unit applies to hospitality and catering organisations that offer Chinese cuisine and to cooks who usually work under the guidance of more senior chefs. It mainly applies to Szechuan and Shanghai cooking but may also be relevant to other regional styles.

Assessment

For Melbourne campuses

Assessment tasks will be designed to reinforce and extend knowledge and skill competence within set and controlled parameters in accordance with each unit’s learning outcomes and performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines.

Students will be expected to demonstrate the following required skills:

prepare three Chinese roast meat and poultry dishes demonstrating use of each of the following cookery methods at least once: barbecuing; basting; roasting; smoking;
prepare the above dishes demonstrating the following methods for preparing different cuts and types of meat or poultry as appropriate: boning; cutting; drying; larding; marinating; mincing; rolling; skewering; tenderising; trimming; trussing and tying, and;
prepare above dishes for at least six different customers.

Students will also be expected to demonstrate the following knowledge:

culinary terms and trade names;
ingredients commonly used in the production of different roast meat and poultry dishes;
different cuts of meat and poultry and styles of cooking;
contents of stock date codes and rotation labels;
characteristics of meat and poultry products and finished dishes;
preparation methods listed in the performance evidence for different cuts and types of meat and poultry;
cookery methods listed in the performance evidence for different cuts and types of meat and poultry;
appropriate environmental conditions for storing meat and poultry products to: ensure food safety; optimise shelf life;
knife care and maintenance, and;
safe operational practices for using essential functions and features of spit roast equipment used when preparing roast meat and poultry dishes.

Required reading

The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by the Polytechnic and/or via the Polytechnic e-learning system.