Unit of competency Outline

Date retreived
22/07/2026 3:09 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 portion-controlled meat cuts

Prepare portion-controlled meat cuts

Unit of competency
National Code
SITHCCC402
State Code
WF631
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
18/01/2013
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
24
Description
This unit describes the performance outcomes, skills and knowledge required to select quality meats, break down primary and secondary cuts into portions and prepare a selection of meat products.
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 meats and 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. Prepare portion controlled meat cuts and meat products.
  • 3.1 Specify, select and weigh ingredients correctly according to standard recipes.
  • 3.2 Cut meats precisely to required portion size and weight as required for standard recipes.
  • 3.3 Prepare portion-controlled meat products using suitable ingredients and methods according to standard recipe requirements.
  • 3.4 Select and use appropriate ingredients, fillings, flavourings and marinades for meat products.
  • 3.5 Minimise waste and save and store re-usable by-products.
4. Store meat cuts and meat products.
  • 4.1 Store meat cuts and products in appropriate environmental conditions.
  • 4.2 Use meat preservation methods as appropriate.
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.
Meats to be prepared:
includes traditional meats:
pork
beef
lamb
veal
game
also includes a selection of contemporary meats, such as:
kangaroo
emu
crocodile
goat
buffalo.
Meat products may include:
cured or smoked meats
marinated meat cuts
salami
sausages
shashlik.
Equipment may include:
butcher’s block
cleavers
equipment for pickling, smoking and sausage making
knives
meat mallet or hammer
mesh or nylon cut-resistant gloves
mincers
packaging material
pickling vats
sausage casing machines
saws
scales in one gram denominations
slicers
smokers
vacuum machine.
Meat preservation methods may include:
curing
drying
freezing
pickling
salting
smoking.
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:
prepare portion-controlled meats, including:
beef
game
lamb
pork
veal
other contemporary meats
produce a range of meat products and smallgoods
produce cuts and products within commercial time constraints
demonstrate knowledge of meat classification systems
integrate knowledge of:
quality indicators for meat and meat products
preparation methods for different cuts and meat products
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, including specialised equipment for portion-controlled meats; this can be a:
real industry workplace
simulated industry environment such as a training kitchen servicing 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 meat cuts
evaluation shape and size of meat products prepared by the individual
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 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:
SITHCCC303 Produce meat dishes
SITHCCC401 Produce specialised food items.
Replaces
State Code National Code Title Type
WB939 SITHCCC020B Prepare portion-controlled meat cuts Unit of competency
Replaced By
State Code National Code Title Type
AWR91 SITHCCC022 Prepare portion-controlled meat cuts and meat products Unit of competency