Unit of competency Outline

Date retreived
22/07/2026 1:11 PM AWST

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Select, prepare and cook meat

Select, prepare and cook meat

Unit of competency
National Code
SITHCCC012A
State Code
S6353
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
01/01/2011
View on TGA
State Implementation and Classification
Approved Date
19/08/2009
Field of Education
110109 - Cookery
Original Release Date
19/08/2009
Nominal Hours
40
Description
This unit describes the performance outcomes, skills and knowledge required to select, prepare, cook and store meats in a commercial kitchen or catering operation.Meats include primary, secondary and portioned cuts of pork, lamb, beef and veal; and game, fancy meats and offal.Meats may be fresh, frozen, cryovac or preserved.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Select meats.
  • 1.1 Select primary, secondary and portioned cuts of pork, lamb, beef and veal required for menu items.
  • 1.2 Select game, fancy meats and offal as required for menu items.
  • 1.3 Apply and use leftovers to minimise waste and maintain quality.
  • 1.4 Select low-cost cuts and meat products when and where appropriate.
  • 1.5 Select the best supplier for quality and price according to enterprise requirements.
  • 1.6 Minimise wastage through appropriate purchase and storage techniques.
2 Prepare and portion meats.
  • 2.1 Select and use suitable knives and equipment for meat preparation and cooking.
  • 2.2 Prepare and portion meat cuts, game, fancy meats and offal according to menu requirements.
  • 2.3 Prepare and use suitable marinades where appropriate for a variety of meat cuts.
3 Cook and present meats for service.
  • 3.1 Select and use a variety of appropriate cooking methods for meats.
  • 3.2 Cook and present a variety of primary, secondary and portioned meat cuts to standard recipe specifications.
  • 3.3 Cook and present a variety of game, fancy meats and offal to standard recipe specifications.
  • 3.4 Portion and serve meats according to menu requirements.
  • 3.5 Carve meats using the appropriate tools and techniques, taking into consideration meat structure, bone structure and minimal waste.
4 Store meats.
  • 4.1 Store fresh and cryovac meats according to health regulations.
  • 4.2 Age fresh meat correctly, where required, to maximise and maintain quality.
  • 4.3 Thaw frozen meats correctly.
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.

Game, fancy meats and offal may include:
venison
boar
rabbit
hare
buffalo
crocodile
kangaroo
ostrich
emu
ox tails
sweetbreads
brains
kidney
liver
tongue.


Knives and equipment may include:
butcher and boning knives
saws and meat cleavers
meat bats
meat hooks
larding needles
knife sharpening equipment
mincers
bowl choppers
slicing machines
food processors
meat thermometers
weighing scales.

Preparation and portioning techniques must include:
boning, cutting, trimming and mincing
weighing and portioning
larding, tenderising, rolling and trussing
stuffing, tying and skewering.


Cooking methods suitable for meat must include:
roasting
grilling
frying
braising
stewing.
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
use of a wide range of meat types, cuts and products
ability to use safe and accurate cutting techniques
ability to use a variety of preparation techniques for meats, as appropriate
ability to prepare and cook a variety of meat and meat dishes using suitable cooking techniques to enterprise standards
preparation of dishes for customers within typical workplace time constraints
hygienic handling and storing of meat.


Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a fully equipped, operational, commercial kitchen, including industry-current equipment and knives, as defined in the Assessment Guidelines
access to specific equipment for preparing meat, including meat mallet or hammer, and mesh or nylon cut-resistant gloves
industry-realistic ratios of kitchen staff to customers.


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 preparing and cooking meats
sampling of meat dishes cooked by candidate
tests on knowledge of different cuts of meat
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.


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
E2064 THHBCC07B Select, prepare and cook meat Unit of competency
Replaced By
State Code National Code Title Type
WF623 SITHCCC303 Produce meat dishes Unit of competency