Unit of competency Outline

Date retreived
22/07/2026 2:06 PM AWST

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Produce poultry dishes

Produce poultry dishes

Unit of competency
National Code
SITHCCC301
State Code
WF621
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
24/02/2014
Field of Education
110109 - Cookery
Original Release Date
24/02/2014
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 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 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 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 poultry 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 poultry preparation techniques according to recipe requirements.
  • 3.5 Minimise waste and store reusable by-products.
4. Cook poultry dishes.
  • 4.1 Select and use poultry cookery methods.
  • 4.2 Prepare poultry accompaniments and add marinades as required.
  • 4.3 Follow standard recipes and make food quality adjustments within scope of responsibility.
5. Present poultry dishes.
  • 5.1 Portion and serve poultry according to recipe requirements.
  • 5.2 Carve 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.
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
portion control
quantities
special customer requests
special dietary needs.
Poultry products may include:
chicken
duck
goose
guinea fowl
pheasant
pigeon
quail
turkey.
Equipment may include:
bains marie
blenders
cooking ranges:
electric
gas
induction
crockery
cutlery
food processors and mixers
knives and knife sharpening equipment
fryers
grills and griddles
microwaves
ovens
pans
salamanders
scales
slicers
steamers
thermometers
utensils.
Food quality adjustmentsmay relate to:
taste:
bitter
salty
sour
sweet
umami
temperature
texture:
clean
creamy
crispy
crunchy
fibrous
moist
mousse
rich
slippery
smooth
velvety.
To adjust presentation may involve:
changing accompaniments and garnishes to maximise eye appeal:
balance
colour
contrast
changing plated food for practicality of:
customer consumption
service
wiping drips or spills.
Environmental conditions relates 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 poultry dishes using:
chicken
duck
turkey
use poultry preparation techniques, including:
barding
deboning
filleting
marinating
rolling and trussing
stuffing
trimming
follow standard recipes to prepare multiple poultry dishes using a range of cookery methods including:
braising
deepfrying
grilling
poaching
roasting and potroasting
sautéing
stewing
produce food for multiple customers within commercial time constraints
demonstrate knowledge of poultry types and cuts
integrate knowledge of:
quality indicators for poultry
cookery methods for different cuts and types of poultry
features, functions and safe use of food preparation equipment
food safety practices for handling and storing poultry.
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 poultry dishes
evaluation of the taste and visual appeal of poultry dishes prepared by the individual
projects that allow assessment of the individual’s ability to produce a variety of poultry dishes for different occasions
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 indicators for poultry 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
S6351 SITHCCC010A Select, prepare and cook poultry Unit of competency
Replaced By
State Code National Code Title Type
AWS00 SITHCCC012 Prepare poultry dishes Unit of competency