Unit of competency Outline

Date retreived
22/07/2026 8:43 PM AWST

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Prepare Chinese roast meat and poultry dishes

Prepare Chinese roast meat and poultry dishes

Unit of competency
National Code
SITHASC015
State Code
AWS16
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
30
Description
This unit describes the performance outcomes, skills and knowledge required to prepare and cook roast meats and poultry for Chinese cuisines. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery methods.The unit applies to hospitality and catering organisations that offer Chinese cuisine and to cooks who usually work under the guidance of more senior chefs.It mainly applies to Szechuan and Shanghai cooking but may also be relevant to other regional styles.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 meat or poultry cuts for roasting from stores according to recipe, quality, freshness and stock rotation requirements.
  • 1.4.Select other ingredients and marinades according to recipe specification.
2. Select, prepare and use equipment.
  • 2.1.Select type and size of knives and 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 meat or poultry safely.
  • 3.2.Sort and assemble ingredients according to food production sequencing.
  • 3.3.Measure, weigh and portion ingredients according to recipe requirements.
  • 3.4.Select and use meat or poultry preparation techniques according to recipe requirements.
  • 3.5.Minimise waste to maximise profitability of food items prepared.
4. Cook roast meat and poultry.
  • 4.1.Select and use appropriate cookery methods.
  • 4.2.Prepare marinades, stuffings and accompaniments as required.
  • 4.3.Follow standard recipes and make food quality adjustments within scope of responsibility.
5. Present and store roast meat and poultry cuts.
  • 5.1.Portion and serve meat or poultry according to recipe requirements.
  • 5.2.Carve and portion meat or poultry 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 dish and adjust presentation.
  • 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
WF605 SITHASC308 Produce Chinese roast meat and poultry dishes Unit of competency
Replaced By
State Code National Code Title Type
OEB34 SITHASC034 Prepare Chinese roast meat and poultry dishes Unit of competency