Unit of competency Outline

Date retreived
22/07/2026 9:15 PM AWST

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Prepare portion-controlled meat cuts and meat products

Prepare portion-controlled meat cuts and meat products

Unit of competency
National Code
SITHCCC022
State Code
AWR91
TGA Status
Deleted
DTWD Status
Deleted
Current Release Number
1.00
Current Release Date
03/03/2016
View on TGA
State Implementation and Classification
Approved Date
12/07/2016
Field of Education
110109 - Cookery
Original Release Date
12/07/2016
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 according to standard recipes. It requires the ability to use appropriate equipment and storage procedures.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. 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 food preparation list and standard recipes.
  • 1.2.Calculate ingredient amounts according to requirements.
  • 1.3.Identify and select traditional and contemporary meats, 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 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 to maximise profitability of meat cuts prepared.
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.
  • 4.3.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
WF631 SITHCCC402 Prepare portion-controlled meat cuts Unit of competency