SITHCCC012 - Prepare poultry dishes

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Unit code: SITHCCC012 | Study level: TAFE
25
Footscray Nicholson
Industry
Online
SITXFSA001 - Use hygienic practices for food safety
(Or equivalent to be determined by unit coordinator)
Overview
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Overview

This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of poultry dishes following standard recipes. It requires the ability to select, prepare and portion poultry, and to use relevant equipment, 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 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 poultry dishes using each of the following poultry items: chicken; duck; feathered game; turkey;
  • use each of the following poultry preparation techniques at least once when preparing above poultry dishes, as appropriate: barding; de boning; marinating; rolling; trussing; stuffing; trimming;
  • prepare the required poultry dishes using each of the following cookery methods at least once: braising; deep frying; grilling; poaching; roasting; sautéing; stewing, and;
  • prepare above food for at least six different customers.

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.

As part of a course

This unit is not compulsory for any specific course. Depending on the course you study, this unit may be taken as an elective.

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