SITHCCC014 - Prepare meat dishes

Unit code: SITHCCC014 | Study level: TAFE
Footscray Nicholson
SITXFSA001 - 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 meat dishes following standard recipes. It requires the ability to select, prepare and portion meat, and to use relevant equipment, cookery and food storage methods.

It is important to note that students will be expected to follow standard recipes to prepare meat dishes using each of the following meat items: beef, game (kangaroo, venison, specialty meats), lamb, pork, veal and offal (kidney, liver). Students will be unable to successfully complete unit SITHCCC014 Prepare meat dishes without meeting this requirement.


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 meat dishes using each of the following meat items: beef; kangaroo; venison; specialty meats; lamb; pork; veal; kidney; liver;
  • use each of the following meat preparation techniques at least once when preparing the above dishes, as appropriate: ageing; barding; boning and trimming; cutting and portioning; larding; marinating; mincing; rolling; tenderising; trussing and tying; skewering;
  • prepare the required meat dishes using each of the following cookery methods at least once: braising; frying; grilling; roasting; 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 studied as part of the following course(s):

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