SITHCCC035 - Prepare poultry dishes
Nominal hours
Location
Industry
Prerequisites
SITXFSA005 - Use hygienic practices for food safety
(Or equivalent to be determined by unit coordinator)
Co-requisites
(Corequisite units must be studied concurrently with this unit)
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 & 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 poultry dishes using each of the following items at least once (at least once across preparation of the six dishes):
• chicken
• duck
• feathered game
• poultry offal - use each of the following poultry preparation techniques at least once when preparing above poultry dishes (at least once across preparation of the six dishes):
• barding
• brining
• de boning
• wet and dry marinating
• rolling
• trussing
• soaking
• stuffing
• trimming - use each of the following cookery methods at least once when preparing the above poultry dishes (at least once across preparation of the six dishes):
• braising
• deep frying
• grilling
• poaching
• roasting
• sautéing
• sous vide
• stewing - prepare, plate and present two portions of each of the six finished dishes above:
• within commercial time constraints and deadlines
• following procedures for portion control and food safety practices when handling and storing poultry
• responding to at least one special customer request.
Students will also be expected to demonstrate the following knowledge:
- culinary terms and trade names for:
• ingredients commonly used in the production of different poultry dishes
• a variety of classical and contemporary poultry dishes
• different cuts of poultry and styles of cooking - contents of date codes and rotation labels for stock
- characteristics of poultry products and poultry dishes:
• appearance:
- balance
- colour
- contrast
• fat content
• freshness and other quality indicators
• size
• taste
• texture
- historical and cultural origin of different poultry products and poultry dishes
- characteristics of poultry cuts including:
• breast
• supreme
• maryland
• drumstick
• thigh
• wing
• sauté cuts
• tenderloin - safe and effective methods of using poultry by-products and off cuts to reduce wastage and maximise profitability
- preparation techniques for different cuts and types of poultry specified in the performance evidence, including:
• ballotine
• galantine - cookery methods as specified in the performance evidence for different cuts and types of poultry
- equipment used to produce poultry dishes:
• knife care and maintenance
• essential features and functions - plating methods for practicality of service and customer consumption
- mise en place requirements for poultry dishes
- appropriate environmental conditions for cooking and storing poultry products and dishes to:
• ensure food safety:
- cooking and cooling processes
- timeframes and temperatures
• optimise shelf life
- safe operational practices using essential functions and features of equipment used to produce poultry dishes.
Required reading
The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by Victoria University and/or via the Victoria University e-learning system.
As part of a course
This unit is studied as part of the following course(s):