Unit of competency Outline

Date retreived
22/07/2026 2:58 PM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Prepare meat dishes

Prepare meat dishes

Unit of competency
National Code
SITHCCC036
State Code
OEB47
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
10/06/2022
View on TGA
State Implementation and Classification
Approved Date
18/10/2022
Field of Education
110109 - Cookery
Original Release Date
18/10/2022
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 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.The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.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 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 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 meats according to food safety guidelines where 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 meat preparation techniques according to recipe requirements.
  • 3.5. Minimise waste to maximise profitability of food items prepared.
4. Cook meat dishes.
  • 4.1. Follow standard recipes to select and use meat cookery methods.
  • 4.2. Prepare marinades and meat accompaniments as required.
  • 4.3. Makefood quality adjustmentswithin scope of responsibility.
5. Present meat dishes.
  • 5.1. Carve meats using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation.
  • 5.2. Portion and serve meats according to recipe requirements.
  • 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.
  • 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
AWS01 SITHCCC014 Prepare meat dishes Unit of competency