Unit of competency Outline
Date retreived
22/07/2026 5:21 PM AWST
22/07/2026 5:21 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 and cook Chinese roast meat cuts and poultry
Prepare and cook Chinese roast meat cuts and poultry
Unit of competency
National Code
SITHASC021A
SITHASC021A
State Code
S6334
S6334
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
30/10/2008
Field of Education
110109 - Cookery
Original Release Date
30/10/2008
Nominal Hours
30
Description
This unit describes the performance outcomes, skills and knowledge required to prepare and cook roast meats and poultry for Chinese cuisines.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Select meat cuts and poultry for roasting.
- 1.1 Identify and select suitable primary and secondary meat cuts and poultry according to menu and recipe specifications.
- 1.2 Select a range of commodities and marinades according to recipe specification.
- 1.3 Assess quality of meats and commodities according to recipe and industry requirements.
2 Prepare roast meat cuts and poultry.
- 2.1 Select, sharpen and use knives and cleavers according to manufacturer specifications.
- 2.2 Prepare and portion meats and poultry following required recipes and according to enterprise standards.
- 2.3 Assemble and use specialised equipment.
- 2.4 Prepare meat cuts according to recipe specifications and menu requirements.
- 2.5 Prepare ingredients, marinades and stuffings according to recipe specifications.
- 2.6 Prepare accompaniments such as pickles and sauces according to recipe specifications and enterprise requirements.
- 2.7 Follow food hygiene and OHS regulations and requirements and apply them to all tasks.
3 Cook roast meat cuts and poultry.
- 3.1 Cook meat products and poultry as required by specifications and traditional menu styles, using correct cooking methods.
- 3.2 Assess flavours, sauces, textures and colours against expected outcomes and recipe specifications.
4 Store roast meat cuts and poultry.
- 4.1 Defrost, refrigerate, freeze or store cooked and uncooked products according to health regulations and at the correct temperature to maintain freshness and quality.
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.
This unit applies to the following cuisines, however may also be applied to other Asian styles:
Szechuan
Shanghai.
Specialised equipment may include:
ovens
roasting drums
open spit smoke ovens
hooks
boning, filleting and chopping knives
light and heavyweight cleavers.
Preparation and cooking methods for roast meat cuts and poultry must include:
basting
marinating
smoking
drying
roasting
spit roasting
barbecuing.
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.
This unit applies to the following cuisines, however may also be applied to other Asian styles:
Szechuan
Shanghai.
Specialised equipment may include:
ovens
roasting drums
open spit smoke ovens
hooks
boning, filleting and chopping knives
light and heavyweight cleavers.
Preparation and cooking methods for roast meat cuts and poultry must include:
basting
marinating
smoking
drying
roasting
spit roasting
barbecuing.
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:
ability to prepare Chinese roast meats and poultry, sauces and accompaniments within realistic time constraints using a range of appropriate cookery methods
preparation of a range of roasted meats and poultry, sauces and accompaniments relevant to the particular Asian cuisine, using authentic and appropriate ingredients
knowledge of cuisine style, including cultural considerations, commodities, culinary terminology and equipment
safe occupational health and food hygiene practices for preparing, cooking, presenting and storing roast meats and poultry.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a fully equipped, operational commercial kitchen suitable for Asian cooking, including industry-current equipment, as defined in the Assessment Guidelines
industry-realistic ratios of kitchen staff to customers
preparation of dishes for real customers within typical workplace time constraints.
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 practical demonstration of preparing and presenting roast meat, poultry, sauces and accompaniments
sampling of dishes prepared by the candidate
written or oral questions to test knowledge of Asian cuisine styles, cultural aspects, use and importance of typical commodities and flavourings, safety issues and food quality indicators
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate, such as menus and photographs.
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.
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:
ability to prepare Chinese roast meats and poultry, sauces and accompaniments within realistic time constraints using a range of appropriate cookery methods
preparation of a range of roasted meats and poultry, sauces and accompaniments relevant to the particular Asian cuisine, using authentic and appropriate ingredients
knowledge of cuisine style, including cultural considerations, commodities, culinary terminology and equipment
safe occupational health and food hygiene practices for preparing, cooking, presenting and storing roast meats and poultry.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a fully equipped, operational commercial kitchen suitable for Asian cooking, including industry-current equipment, as defined in the Assessment Guidelines
industry-realistic ratios of kitchen staff to customers
preparation of dishes for real customers within typical workplace time constraints.
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 practical demonstration of preparing and presenting roast meat, poultry, sauces and accompaniments
sampling of dishes prepared by the candidate
written or oral questions to test knowledge of Asian cuisine styles, cultural aspects, use and importance of typical commodities and flavourings, safety issues and food quality indicators
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate, such as menus and photographs.
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 |
|---|---|---|---|
| E2026 | THHCH12B | Prepare and cook Chinese roast meat cuts and poultry | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WF605 | SITHASC308 | Produce Chinese roast meat and poultry dishes | Unit of competency |
