^

 
 

Unit of competency details

SITHCCC301 - Produce poultry dishes (Release 2)

Summary

Usage recommendation:
Superseded
Mapping:
MappingNotesDate
Supersedes SITHCCC010A - Select, prepare and cook poultryTitle simplified. Unit structure made consistent across all cooking units. Re-worked Elements, Performance Criteria, Required Skills and Knowledge to better articulate content. Any ‘must’ statements in Range moved to Required Knowledge and Critical aspects for assessment. References to purchasing poultry removed; outcomes covered in SITXINV301 Purchase goods. Three prerequisite units removed. SITXFSA101 Use hygienic practices for food safety retained as a prerequisite. 17/Jan/2013
Is superseded by and equivalent to SITHCCC012 - Prepare poultry dishes• Equivalent •Unit updated to meet the Standards for Training Packages. • Title changed to better reflect cookery tasks. 02/Mar/2016

Release Status:
Current
Releases:
ReleaseRelease date
2 (this release) 30/Jul/2013
(View details for release 1) 18/Jan/2013

Qualifications that include this unit

CodeSort Table listing Qualifications that include this unit by the Code columnTitleSort Table listing Qualifications that include this unit by the Title columnRelease
SIT50312 - Diploma of HospitalityDiploma of Hospitality1-3 
SIT40412 - Certificate IV in Commercial CookeryCertificate IV in Commercial Cookery1-2 
SIT40613 - Certificate IV in Catering OperationsCertificate IV in Catering Operations
SIT60313 - Advanced Diploma of HospitalityAdvanced Diploma of Hospitality
SIT40413 - Certificate IV in Commercial CookeryCertificate IV in Commercial Cookery
SIT30813 - Certificate III in Commercial CookeryCertificate III in Commercial Cookery
SIT40612 - Certificate IV in Catering OperationsCertificate IV in Catering Operations1-2 
SIT50313 - Diploma of HospitalityDiploma of Hospitality
SIT31012 - Certificate III in Catering OperationsCertificate III in Catering Operations1-3 
SIT31013 - Certificate III in Catering OperationsCertificate III in Catering Operations
Items per page 10 | 20 | 50 | 100
Displaying items 1 - 10 of 12

Classifications

SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 110109 Cookery 

Classification history

SchemeCodeClassification valueStart dateEnd date
ASCED Module/Unit of Competency Field of Education Identifier 110109 Cookery 07/Aug/2013 
The content being displayed has been produced by a third party, while all attempts have been made to make this content as accessible as possible it cannot be guaranteed. If you are encountering issues following the content on this page please consider downloading the content in its original form

Modification History

The version details of this endorsed unit of competency set are in the table below. The latest information is at the top.

Version 

Comments 

1.2

Correction to mapping to show non equivalence.

1.0

N

Replaces and is not equivalent to SITHCCC010A Select, prepare and cook poultry.

Title simplified. Unit structure made consistent across all cooking units. Re-worked Elements, Performance Criteria, Required Skills and Knowledge to better articulate content. Any ‘must’ statements in Range moved to Required Knowledge and Critical aspects for assessment. References to purchasing poultry removed; outcomes covered in SITXINV301 Purchase goods. Three prerequisite units removed. SITXFSA101 Use hygienic practices for food safety retained as a prerequisite.

Unit Descriptor

This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of poultry dishes following standard recipes. It requires the ability to select, prepare and portion poultry, and to use relevant equipment and cookery methods.

Application of the Unit

This unit applies to hospitality and catering organisations, and to cooks who usually work under the guidance of more senior chefs.

Licensing/Regulatory Information

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Pre-Requisites

This unit must be assessed after the following prerequisite unit:

SITXFSA101

Use hygienic practices for food safety

Employability Skills Information

This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not applicable.

Elements and Performance Criteria

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

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 poultry products  and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

2. Select, prepare and use equipment.

2.1 Select knives and other equipment  of correct type and size.

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 ingredients.

3.1 Thaw frozen poultry safely.

3.2 Sort and assemble ingredients according food production sequencing.

3.3 Weigh and measure ingredients and create portions according to recipe.

3.4 Use poultry preparation techniques according to recipe requirements.

3.5 Minimise waste and store reusable by-products.

4. Cook poultry dishes.

4.1 Select and use poultry cookery methods.

4.2 Prepare poultry accompaniments and add marinades as required.

4.3 Follow standard recipes and make food quality adjustments  within scope of responsibility.

5. Present poultry dishes.

5.1 Portion and serve poultry according to recipe requirements.

5.2 Carve poultry using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation.

5.3 Add sauces and garnishes according to standard recipes.

5.4 Visually evaluate dish and adjust presentation .

5.5 Store dishes in appropriate environmental conditions .

Required Skills and Knowledge

This section describes the skills and knowledge required for this unit.

Required skills 

  • initiative and enterprise skills to minimise wastage
  • literacy skills to:
  • read and interpret food preparation lists, standard recipes, date code and stock rotation labels and manufacturer’s instructions for equipment
  • write notes on recipe requirements and calculations
  • numeracy skills to:
  • calculate the number of portions
  • weigh and measure ingredients
  • determine cooking times and temperatures
  • planning and organising skills to efficiently sequence the stages of food preparation and production
  • problem-solving skills to:
  • evaluate quality of poultry and finished dishes and make adjustments to ensure a quality product
  • adjust taste and appearance of food products according to identified deficiencies
  • self-management skills to manage own speed, timing and productivity
  • technology skills to use food preparation and cooking equipment.

Required knowledge 

  • culinary terms and trade names for:
  • ingredients commonly used in the production of different poultry dishes
  • a variety of classical and contemporary poultry dishes
  • different cuts of poultry and styles of cooking
  • characteristics of poultry products and poultry dishes:
  • appearance
  • fat content
  • freshness and other quality indicators
  • historical and cultural derivations
  • nutritional value
  • taste
  • texture
  • contents of stock date codes and rotation labels
  • mise en place requirements for poultry dishes
  • preparation methods for different cuts and types of poultry:
  • barding
  • de-boning
  • filleting
  • marinating
  • rolling and trussing
  • stuffing
  • trimming
  • cookery methods for different cuts and types of poultry:
  • braising
  • deep-frying
  • grilling
  • poaching
  • roasting and pot-roasting
  • sautéing
  • stewing
  • equipment used to produce poultry dishes:
  • care and maintenance
  • essential features and functions
  • safe operational practices
  • storage of poultry products and dishes:
  • correct environmental conditions to ensure food safety
  • appropriate methods to optimise shelf life.

Evidence Guide

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment 

Critical aspects for assessment and evidence required to demonstrate competency in this unit 

Evidence of the ability to:

  • produce poultry dishes using:
  • chicken
  • duck
  • turkey
  • use poultry preparation techniques, including:
  • barding
  • de-boning
  • filleting
  • marinating
  • rolling and trussing
  • stuffing
  • trimming
  • follow standard recipes to prepare multiple poultry dishes using a range of cookery methods including:
  • braising
  • deep-frying
  • grilling
  • poaching
  • roasting and pot-roasting
  • sautéing
  • stewing
  • produce food for multiple customers within commercial time constraints
  • demonstrate knowledge of poultry types and cuts
  • integrate knowledge of:
  • quality indicators for poultry
  • cookery methods for different cuts and types of poultry
  • features, functions and safe use of food preparation equipment
  • food safety practices for handling and storing poultry.

Context of and specific resources for assessment 

Assessment must ensure use of:

  • an operational commercial kitchen with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines; this can be a:
  • real industry workplace
  • simulated industry environment such as a training kitchen servicing customers
  • industry-realistic ratios of kitchen staff to customers
  • food preparation lists and standard recipes
  • a variety of commercial ingredients.

Method 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 individual preparing for and producing poultry dishes
  • evaluation of the taste and visual appeal of poultry dishes prepared by the individual
  • projects that allow assessment of the individual’s ability to produce a variety of poultry dishes for different occasions
  • use of visual and taste recognition exercises so the individual can identify ingredient and product characteristics
  • written or oral questioning to assess knowledge of culinary terms, quality indicators for poultry equipment, cookery methods and appropriate
  • environmental storage conditions
  • review of portfolios of evidence and third-party workplace reports of on-the-job performance by the individual.

Guidance information for assessment 

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

  • SITXFSA201 Participate in safe food handling practices.

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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Food production requirements  may include:

  • deadlines
  • portion control
  • quantities
  • special customer requests
  • special dietary needs.

Poultry products  may include:

  • chicken
  • duck
  • goose
  • guinea fowl
  • pheasant
  • pigeon
  • quail
  • turkey.

Equipment  may include:

  • bains marie
  • blenders
  • cooking ranges:
  • electric
  • gas
  • induction
  • crockery
  • cutlery
  • food processors and mixers
  • knives and knife sharpening equipment
  • fryers
  • grills and griddles
  • microwaves
  • ovens
  • pans
  • salamanders
  • scales
  • slicers
  • steamers
  • thermometers
  • utensils.

Food quality adjustments  may relate to:

  • taste:
  • bitter
  • salty
  • sour
  • sweet
  • umami
  • temperature
  • texture:
  • clean
  • creamy
  • crispy
  • crunchy
  • fibrous
  • moist
  • mousse
  • rich
  • slippery
  • smooth
  • velvety.

To adjust presentation  may involve:

  • changing accompaniments and garnishes to maximise eye appeal:
  • balance
  • colour
  • contrast
  • changing plated food for practicality of:
  • customer consumption
  • service
  • wiping drips or spills.

Environmental conditions  relates to appropriate:

  • atmosphere
  • humidity
  • light
  • packaging
  • temperature
  • use of containers
  • ventilation.

Unit Sector(s)

Hospitality

Competency Field

Commercial Cookery and Catering