SITHCCC036 - Prepare meat dishes
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, and cookery and food storage methods.
The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.
Assessment
For Melbourne campuses
Assessment tasks will be designed to reinforce & extend knowledge and skill competence within set & controlled parameters in accordance with each units learning outcomes & 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 at least six finished meat dishes using each of the following meat items at least once (at least once across preparation of the six dishes):
• beef
• game:
- kangaroo or wallaby
- specialty meats
• lamb
• pork
• offal
- use each of the following meat preparation techniques at least once when preparing the above dishes (at least once across preparation of the six dishes):
• barding
• de-boning
• trimming
• frenching
• portioning
• wet and dry marinating
• mincing
• rolling
• tenderising
• tying
• skewering - prepare the required meat dishes using each of the following cookery methods at least once (at least once across preparation of the six dishes):
• braising
• deep-frying
• shallow-frying
• grilling
• roasting
• sous vide
• stewing - cook a beef restaurant cut steak according to specified cooking preference from the following options:
• blue
• rare
• medium rare
• medium
• medium well
• well done - prepare, plate and present two portions of each of the six finished dishes and steaks above:
• within commercial time constraints and deadlines
• following procedures for portion control and food safety practices when handling and storing meat
• responding to at least one special customer request.
Required reading
The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by the VU Polytechnic and/or via the VU Polytechnic e-learning system.
As part of a course
This unit is studied as part of the following course(s):