This unit (SITHCCC012) 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.

Unit details

Study level:
Vocational and further education (TAFE)
Unit code:


SITXFSA001 - Use hygienic practices for food safety

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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.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, and; different cuts of poultry and styles of cooking; - contents of stock date codes and rotation labels; - characteristics of poultry products and poultry dishes: appearance; fat content; freshness and other quality indicators; nutritional value; taste; texture; - historical and cultural origin of different poultry products and poultry dishes; - essential characteristics of poultry types listed in the performance evidence and cuts; - preparation techniques for different cuts and types of poultry specified in the performance evidence; - cookery methods for different cuts and types of poultry specified in the performance evidence; - equipment used to produce poultry dishes: -knife care and maintenance; - essential features and functions; - safe operating practices; - mise en place requirements for poultry dishes, and; - appropriate environmental conditions for storing poultry products and dishes to: ensure food safety; optimise shelf life, and; safe operational practices using essential functions and features of equipment used to produce poultry dishes.

Where to next?

As part of a course

This unit is studied as part of the following courses. Refer to the course page for information on how to apply for the course.

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