Unit of competency Outline

Date retreived
23/07/2026 12:31 AM AWST

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Select, prepare and cook poultry

Select, prepare and cook poultry

Unit of competency
National Code
SITHCCC010A
State Code
S6351
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
01/01/2011
View on TGA
State Implementation and Classification
Approved Date
19/08/2009
Field of Education
110109 - Cookery
Original Release Date
19/08/2009
Nominal Hours
32
Description
This unit describes the performance outcomes, skills and knowledge required to select, prepare, cook, present and store poultry in a commercial kitchen or catering operation.Poultry dishes may be classical and contemporary and from a variety of ethnic and cultural origins.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Select and purchase poultry.
  • 1.1 Select and purchase poultry according to quantity and quality required.
2 Handle and store poultry.
  • 2.1 Handle poultry efficiently and hygienically to minimise risk of food spoilage or cross-contamination.
  • 2.2 Thaw frozen poultry correctly and safely.
  • 2.3 Store poultry ensuring optimal storage conditions and temperature for poultry are maintained.
3 Prepare, cook and present poultry.
  • 3.1 Use poultry preparation techniques correctly.
  • 3.2 Prepare and cook a variety of poultry dishes according to standard recipes and enterprise standards, using appropriate cookery methods.
  • 3.3 Serve poultry according to enterprise standards, including carving, slicing or leaving whole.
  • 3.4 Present poultry using suitable sauces, garnishes and accompaniments.
RANGE STATEMENT
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 in the performance criteria is detailed below.

Poultry may include:
chicken, turkey, duck and goose
pheasant, quail, pigeon, guinea fowl and wild duck.


Poultry preparation techniques must include:
de-boning
stuffing
filleting
trimming
rolling and trussing
larding
marinating.


Cookery methods for poultry must include:
roasting and pot-roasting
sautéing and braising
deep-frying
poaching and stewing
grilling.
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.


Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
ability to prepare and cook a variety of poultry dishes using a variety of culinary methods to enterprise standards
preparation of dishes for customers within typical workplace time constraints
detailed understanding of the different classifications of poultry
understanding and demonstration of particular storage and handling issues in relation to poultry.


Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a fully equipped operational commercial kitchen, including industry-current equipment, as defined in the Assessment Guidelines
access to suitable equipment for de-boning, stuffing, filleting, rolling and trussing, larding and marinating
use of authentic ingredients
industry-realistic ratios of kitchen staff to customers.


Methods 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 candidate handling and cooking poultry
sampling of dishes cooked by the candidate
written or oral questions to test knowledge of issues involved in cooking poultry, food safety issues and appropriate cookery methods for poultry
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.


Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
Replaces
State Code National Code Title Type
E2062 THHBCC05B Prepare and cook poultry and game Unit of competency
Replaced By
State Code National Code Title Type
WF621 SITHCCC301 Produce poultry dishes Unit of competency