SITHCCC035 - Prepare poultry dishes

    Unit code: SITHCCC035 | Study level: TAFE
    Footscray Nicholson
    SITHCCC027 - Prepare dishes using basic methods of cookery; and
    SITXFSA005 - Use hygienic practices for food safety
    (Or equivalent to be determined by unit coordinator)


    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.


    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.

    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):

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