Unit of competency Outline

Date retreived
22/07/2026 3:48 PM AWST

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Produce meat dishes

Produce meat dishes

Unit of competency
National Code
SITHCCC303
State Code
WF623
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
2.00
Current Release Date
30/07/2013
View on TGA
State Implementation and Classification
Approved Date
25/02/2014
Field of Education
110109 - Cookery
Original Release Date
25/02/2014
Nominal Hours
50
Description
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 and cookery methods.
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 meat products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
2. Select, prepare and use equipment.
  • 2.1 Select knives and other equipment of correct type and size.
  • 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 meats safely.
  • 3.2 Sort and assemble ingredients according food production sequencing.
  • 3.3 Weigh and measure ingredients and create portions according to recipe.
  • 3.4 Use meat preparation techniques according to recipe requirements.
  • 3.5 Minimise waste and store reusable by-products.
4. Cook meat dishes.
  • 4.1 Select and use meat cookery methods.
  • 4.2 Prepare marinades and meat accompaniments as required.
  • 4.3 Follow standard recipes and make food quality adjustments within scope of responsibility.
5. Present meat dishes.
  • 5.1 Portion and serve meats according to recipe requirements.
  • 5.2 Carve meats using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation.
  • 5.3 Add sauces and garnishes according to standard recipes.
  • 5.4 Visually evaluate dishes and adjust presentation as required.
  • 5.5 Store dishes in appropriate environmental conditions.
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Food production requirements may include:
deadlines
dietary requirements
portion control
quantities
special customer requests.
Meat products may be fresh, frozen, cryovac or preserved and may include:
beef
game, fancy meats and offal:
boar
brains
buffalo
crocodile
emu
hare
kangaroo
kidney
liver
ostrich
ox tails
rabbit
sweetbreads
tongue
venison
lamb
pork
veal.
Equipment may include:
bowl choppers
food processors
knife sharpening equipment
knives
larding needles
meat:
bats
cleavers
hooks
thermometers
mincers
saws
slicing machines
weighing scales.
Food quality adjustmentsmay relate to:
cooking preference:
blue
rare
medium rare
medium
medium well
well done
taste:
bitter
salty
sour
sweet
umami
temperature
texture:
clean
creamy
crispy
crunchy
fibrous
moist
mousse
rich
slippery
smooth
velvety.
Toadjust presentationmay include:
changing accompaniments and garnishes to maximise:
balance
colour
contrast
eye appeal
changing plated food for practicality of:
customer consumption
service
wiping drips or spills.
Environmental conditionsrelates to appropriate:
atmosphere
humidity
light
packaging
temperature
use of containers
ventilation.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the ability to:
produce meat dishes using:
beef
game
fancy meats
lamb
offal
pork
veal
use meat preparation techniques, including:
ageing
barding
boning
cutting
larding
marinating
mincing
portioning
rolling
tenderising
trimming
trussing and tying
skewering
stuffing
follow standard recipes to prepare multiple meat dishes using a range of cookery methods including:
roasting
grilling
frying
braising
stewing
produce food for multiple customers within commercial time constraints
demonstrate knowledge of meat classifications
integrate knowledge of:
quality indicators for meat
cookery methods for different cuts and types of meat
features ,functions and safe use of food preparation equipment
food safety practices for handling and storing meat.
Context of and specific resources for assessment
Assessment must ensure use of:
an operational commercial kitchen with the fixtures, large and small equipment and workplace documentation defined in the Assessment
Guidelines; this can be a:
real industry workplace
simulated industry environment such as a training kitchen servicing customers
industry-realistic ratios of kitchen staff to customers
food preparation lists and standard recipes
a variety of commercial ingredients.
Method of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
direct observation of the individual preparing for and producing meat dishes
evaluation of the taste and visual appeal of meat dishes prepared by the individual
projects that allow assessment of the individual’s ability to produce a variety of meat dishes
use of visual and taste recognition exercises so the individual can identify ingredient and product characteristics
written or oral questioning to assess knowledge of culinary terms, quality indicator for meat, equipment, cookery methods and appropriate
environmental storage conditions
review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.
Guidance information for assessment
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
SITXFSA201 Participate in safe food handling practices.
Replaces
State Code National Code Title Type
S6353 SITHCCC012A Select, prepare and cook meat Unit of competency
Replaced By
State Code National Code Title Type
AWS01 SITHCCC014 Prepare meat dishes Unit of competency