Unit of competency Outline

Date retreived
22/07/2026 7:44 AM AWST

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Prepare poultry dishes

Prepare poultry dishes

Unit of competency
National Code
SITHCCC012
State Code
AWS00
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
03/03/2016
View on TGA
State Implementation and Classification
Approved Date
12/07/2016
Field of Education
110109 - Cookery
Original Release Date
12/07/2016
Nominal Hours
32
Description
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. No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Select ingredients.
  • 1.1.Confirm food production requirements from food preparation list and standard recipes.
  • 1.2.Calculate ingredient amounts according to requirements.
  • 1.3.Identify and select poultry products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
2. Select, prepare and use equipment.
  • 2.1.Select type and size of knives and other equipment suitable to requirements.
  • 2.2.Safely assemble and ensure cleanliness of equipment before use.
  • 2.3.Use knives and other equipment safely and hygienically according to manufacturer instructions.
3. Portion and prepare ingredients.
  • 3.1.Thaw frozen poultry according to food safety guidelines as required.
  • 3.2.Sort and assemble ingredients according to food production sequencing.
  • 3.3.Weigh and measure ingredients and create portions according to recipe.
  • 3.4.Use poultry preparation techniques according to recipe requirements.
  • 3.5.Minimise waste to maximise profitability of food items prepared.
4. Cook poultry dishes.
  • 4.1.Follow standard recipes to select and use cookery methods for poultry.
  • 4.2.Prepare poultry accompaniments and add marinades as required.
  • 4.3.Make food quality adjustments within scope of responsibility.
5. Present poultry dishes.
  • 5.1.Carve poultry using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation.
  • 5.2.Portion and serve poultry according to recipe requirements.
  • 5.3.Add sauces and garnishes according to standard recipes and regional variations.
  • 5.4.Visually evaluate dish and adjust presentation as required.
  • 5.5.Store dishes in appropriate environmental conditions.
  • 5.6.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.
No information
No information
Replaces
State Code National Code Title Type
WF621 SITHCCC301 Produce poultry dishes Unit of competency
Replaced By
State Code National Code Title Type
OEC62 SITHCCC035 Prepare poultry dishes Unit of competency