Assessment Requirements for SITHASC015 Prepare Chinese roast meat and poultry dishes

Release: 1

Assessment Requirements for SITHASC015 Prepare Chinese roast meat and poultry dishes

Modification History

Not applicable.

Performance Evidence

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

prepare three Chinese roast meat and poultry dishes demonstrating use of each of the following cookery methods at least once:

barbecuing

basting

roasting

smoking

prepare the above dishes demonstrating the following methods for preparing different cuts and types of meat or poultry as appropriate:

boning

cutting

drying

larding

marinating

mincing

rolling

skewering

tenderising

trimming

trussing and tying

prepare above dishes for at least six different customers:

within commercial time constraints

reflecting required quantities to be produced

following procedures for portion control and food safety practices when handling and storing Chinese roast meats and poultry

responding to special customer requests and dietary requirements.

Knowledge Evidence

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

culinary terms and trade names for:

ingredients commonly used in the production of different roast meat and poultry dishes

different cuts of meat and poultry and styles of cooking

contents of stock date codes and rotation labels

characteristics of meat and poultry products and finished dishes:

appearance

fat content

freshness and other quality indicators

historical and cultural derivations

primary, secondary and portioned cuts

nutritional value

taste

texture

preparation methods listed in the performance evidence for different cuts and types of meat and poultry

cookery methods listed in the performance evidence for different cuts and types of meat and poultry

appropriate environmental conditions for storing meat and poultry products to:

ensure food safety

optimise shelf life

knife care and maintenance

safe operational practices for using essential functions and features of spit roast equipment used when preparing roast meat and poultry dishes.

Assessment Conditions

Skills must be demonstrated in an operational commercial kitchen. This can be:

an industry workplace

a simulated industry environment, such as a training kitchen servicing customers.

Assessment must ensure access to:

fixtures and large equipment:

barbecues

charcoal grills

commercial:

blenders and food mills

food processors

planetary mixers

commercial grade work benches (1.5m/person)

commercial ovens with trays (one per two persons)

commercial refrigeration facilities:

freezer

fridge

designated storage area for dry goods and perishables

double sink

open spit smoke ovens

microwaves

roasting drums

small equipment:

containers for hot and cold food

cutting boards

food handlers gloves

knives and cleavers:

butcher and boning knives

carving knives

filleting knives

light and heavyweight cleavers

utility knives

measures:

metric calibrated measuring jugs

measuring spoons

portion controlled scoops

meat:

bats

cleavers

hooks

thermometers

mincers

saws

scales

sets of stainless steel bowls

sharpening steels and stones

skewers

diverse and comprehensive range of perishable food supplies for Asian cookery

cleaning materials and equipment:

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

dustpans and brooms

garbage bins and bags

hand towel dispenser and hand towels

mops and buckets

separate hand basin and antiseptic liquid soap dispenser for hand washing

sponges, brushes and scourers

tea towels

organisational specifications:

equipment manufacturer instructions

current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock

mise en place lists, menus, standard recipes, and recipes for special dietary requirements

ordering and docketing paperwork

food safety plan

guidelines relating to food disposal, storage and presentation requirements

safety data sheets (SDS) for cleaning agents and chemicals

industry-realistic ratios of kitchen staff to customers; these can be:

staff and customers in an industry workplace during the assessment process; or

individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694