Unit of competency Outline
Date retreived
23/07/2026 12:56 AM AWST
23/07/2026 12:56 AM 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
SITHCCC020B
SITHCCC020B
State Code
WB939
WB939
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
17/02/2011
Field of Education
110111 - Food Hygiene
Original Release Date
17/02/2011
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. These skills build on those contained in the unit SITHCCC012A Select, prepare and cook meat, which deals with portioning, preparing and cooking meat.Meat cuts to be prepared may be for both traditional or contemporary recipes and requirements.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Select suppliers and purchase traditional and contemporary meats.
- 1.1 Select suppliers with regard to the establishment requirements for quality, price and menu items.
- 1.2 Maximise profitability of menu items by negotiating purchase price of both one-off and regular purchases.
- 1.3 Purchase meats according to quality currently presented.
- 1.4 Minimise wastage through appropriate purchase and storage techniques.
2 Prepare and produce a range of portion-controlled meats.
- 2.1 Specify, select and weigh ingredients correctly according to standard recipes.
- 2.2 Cut meats precisely to required portion size and weight as required for standard and enterprise recipes.
3 Prepare and produce meat products.
- 3.1 Prepare a range of portion-controlled meat products using suitable ingredients and methods according to standard and enterprise recipe requirements.
- 3.2 Select and use appropriate ingredients, fillings, flavourings and marinades for meat products.
4 Store meat cuts and meat products.
- 4.1 Minimise food spoilage through appropriate storage techniques according to industry regulations.
- 4.2 Maintain the quality of each cut and product through appropriate storage techniques.
- 4.3 Use meat preservation methods as appropriate.
5 Implement safe and hygienic practices for meat.
- 5.1 Identify potential hygiene and OHS problems and take appropriate preventative measures to eliminate risks.
- 5.2 Operate machinery and equipment used in manufacturing safely and hygienically according to manufacturer instructions.
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.
Meats to be prepared:
must include traditional meats, such as:
pork
beef
lamb
veal
game
must also include a selection of contemporary meats, such as:
kangaroo
emu
crocodile
goat
buffalo.
Meat products may include any manufactured raw meat products, either traditional or contemporary, such as:
sausages
salami
shashlik
cured or smoked meats
marinated meat cuts.
Meat preservation methods may include:
freezing
salting
curing
drying
smoking
pickling.
Machinery and equipment used for preparing meat and meat products may include:
mincers
slicers
knives
cleavers
saws
sausage casing machines
smokers
pickling vats.
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.
Meats to be prepared:
must include traditional meats, such as:
pork
beef
lamb
veal
game
must also include a selection of contemporary meats, such as:
kangaroo
emu
crocodile
goat
buffalo.
Meat products may include any manufactured raw meat products, either traditional or contemporary, such as:
sausages
salami
shashlik
cured or smoked meats
marinated meat cuts.
Meat preservation methods may include:
freezing
salting
curing
drying
smoking
pickling.
Machinery and equipment used for preparing meat and meat products may include:
mincers
slicers
knives
cleavers
saws
sausage casing machines
smokers
pickling vats.
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:
detailed understanding of the different classifications of meats
ability to prepare a variety of traditional and contemporary meat cuts and smallgoods to enterprise standards
preparation of meat cuts and meat products within typical workplace time constraints
food safety practices in relation to handling and storing meats and meat products.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a commercial kitchen with suitable equipment for storing and processing meat as defined in the Assessment Guidelines
access to specific equipment for preparing meat cuts, including:
vacuum machine
meat mallet or hammer
scales in one gram denominations
packaging material
mesh or nylon cut-resistant gloves
butcher's block
hand saw
meat mincer
equipment for pickling, smoking and sausage making
use of authentic ingredients.
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 using techniques to prepare a range of meat cuts and meat products
oral or written questions about food hygiene, techniques, safety aspects, and knife handling and care
sampling of items prepared by the candidate
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, for example:
SITHCCC012A Select, prepare and cook meat
SITHCCC023B Select, prepare and serve specialised food items.
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.
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:
detailed understanding of the different classifications of meats
ability to prepare a variety of traditional and contemporary meat cuts and smallgoods to enterprise standards
preparation of meat cuts and meat products within typical workplace time constraints
food safety practices in relation to handling and storing meats and meat products.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a commercial kitchen with suitable equipment for storing and processing meat as defined in the Assessment Guidelines
access to specific equipment for preparing meat cuts, including:
vacuum machine
meat mallet or hammer
scales in one gram denominations
packaging material
mesh or nylon cut-resistant gloves
butcher's block
hand saw
meat mincer
equipment for pickling, smoking and sausage making
use of authentic ingredients.
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 using techniques to prepare a range of meat cuts and meat products
oral or written questions about food hygiene, techniques, safety aspects, and knife handling and care
sampling of items prepared by the candidate
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, for example:
SITHCCC012A Select, prepare and cook meat
SITHCCC023B Select, prepare and serve specialised food items.
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 |
|---|---|---|---|
| S6361 | SITHCCC020A | Prepare portion-controlled meat cuts | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WF631 | SITHCCC402 | Prepare portion-controlled meat cuts | Unit of competency |
