Modification History
Not applicable.
Unit Descriptor
Unit descriptor |
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. |
Application of the Unit
Application of the unit |
This unit applies to all enterprises where Chinese cuisine is prepared and served. It applies to cooks who would usually work as part of a team under supervision. |
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Prerequisite units |
This unit must be assessed after the following prerequisite units: SITHASC001A Use basic Asian methods of cookery SITHCCC001B Organise and prepare food SITHCCC002A Present food SITXOHS002A Follow workplace hygiene procedures. |
Employability Skills Information
Employability skills |
The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements. |
Elements and Performance Criteria Pre-Content
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the required performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge and/or the range statement. Assessment of performance is to be consistent with the evidence guide. |
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
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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. |
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1.2 |
Select a range of commodities and marinades according to recipe specification. |
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1.3 |
Assess quality of meats and commodities according to recipe and industry requirements. |
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2 |
Prepare roast meat cuts and poultry. |
2.1 |
Select, sharpen and use knives and cleavers according to manufacturer specifications. |
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2.2 |
Prepare and portion meats and poultry following required recipes and according to enterprise standards. |
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2.3 |
Assemble and use specialised equipment . |
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2.4 |
Prepare meat cuts according to recipe specifications and menu requirements. |
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2.5 |
Prepare ingredients, marinades and stuffings according to recipe specifications. |
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2.6 |
Prepare accompaniments such as pickles and sauces according to recipe specifications and enterprise requirements. |
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2.7 |
Follow food hygiene and OHS regulations and requirements and apply them to all tasks. |
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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 . |
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3.2 |
Assess flavours, sauces, textures and colours against expected outcomes and recipe specifications. |
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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. |
Required Skills and Knowledge
REQUIRED SKILLS AND KNOWLEDGE |
This section describes the essential skills and knowledge and their level, required for this unit. |
The following skills must be assessed as part of this unit:
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The following knowledge must be assessed as part of this unit:
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Evidence Guide
EVIDENCE GUIDE |
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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. |
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Critical aspects for assessment and evidence required to demonstrate competency |
Evidence of the following is essential:
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Context of and specific resources for assessment |
Assessment must ensure:
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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:
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. |
Range Statement
RANGE STATEMENT |
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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. |
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This unit applies to the following cuisines, however may also be applied to other Asian styles: |
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Specialised equipment may include: |
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Preparation and cooking methods for roast meat cuts and poultry must include: |
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Unit Sector(s)
Sector |
Hospitality |
Competency field
Competency field |
Asian Cookery |