SITHCCC014 - Prepare meat dishes

Unit code: SITHCCC014 | 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 a range of meat dishes following standard recipes. It requires the ability to select, prepare and portion meat, and to use relevant equipment, cookery and food storage methods.

It is important to note that students will be expected to follow standard recipes to prepare meat dishes using each of the following meat items: beef, game (kangaroo, venison, specialty meats), lamb, pork, veal and offal (kidney, liver). Students will be unable to successfully complete unit SITHCCC014 Prepare meat dishes without meeting this requirement.

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:

follow standard recipes to prepare meat dishes using each of the following meat items: beef; kangaroo; venison; specialty meats; lamb; pork; veal; kidney; liver;
use each of the following meat preparation techniques at least once when preparing the above dishes, as appropriate: ageing; barding; boning and trimming; cutting and portioning; larding; marinating; mincing; rolling; tenderising; trussing and tying; skewering;
prepare the required meat dishes using each of the following cookery methods at least once: braising; frying; grilling; roasting; stewing, and;
prepare above food for at least six different customers.

Students will also be expected to demonstrate the following knowledge:

culinary terms and trade names;
contents of stock date codes and rotation labels;
meat classifications;
characteristics of meat products and meat dishes;
historical and cultural origin of different meat products and meat dishes;
preparation techniques for different cuts and types of meat specified in the performance evidence;
cookery methods for different cuts and types of meat specified in the performance evidence;
equipment used to prepare and produce meat dishes;
mise en place requirements for meat dishes;
appropriate environmental conditions for storing meat and meat products, and;
safe operational practices using essential functions and features of equipment used to produce meat 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.