Unit of competency details

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.

This unit must be assessed after the following prerequisite unit:

SITXFSA101

Use hygienic practices for food safety

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 .

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.

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.

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.