SITHCCC036 - Prepare meat dishes

Unit code: SITHCCC036 | Study level: TAFE
Nominal hours:
55
Location
Footscray Nicholson
Industry
Prerequisites
SITHCCC027 - Prepare dishes using basic methods of cookery; and
SITXFSA005 - Use hygienic practices for food safety
(Or equivalent to be determined by unit coordinator)
Overview
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Overview

This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of meat dishes following standard recipes. It requires the ability to select, prepare and portion meat, and to use relevant equipment, and cookery and food storage methods.
The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

Assessment

For Melbourne campuses

Assessment tasks will be designed to reinforce & extend knowledge and skill competence within set & controlled parameters in accordance with each units learning outcomes & performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines.

Students will be expected to demonstrate the following required skills:

  • follow standard recipes to prepare at least six finished meat dishes using each of the following meat items at least once (at least once across preparation of the six dishes):
    • beef
    • game:
  • kangaroo or wallaby
  • specialty meats
    • lamb
    • pork
    • offal
  • use each of the following meat preparation techniques at least once when preparing the above dishes (at least once across preparation of the six dishes):
    • barding
    • de-boning
    • trimming
    • frenching
    • portioning
    • wet and dry marinating
    • mincing
    • rolling
    • tenderising
    • tying
    • skewering
  • prepare the required meat dishes using each of the following cookery methods at least once (at least once across preparation of the six dishes):
    • braising
    • deep-frying
    • shallow-frying
    • grilling
    • roasting
    • sous vide
    • stewing
  • cook a beef restaurant cut steak according to specified cooking preference from the following options:
    • blue
    • rare
    • medium rare
    • medium
    • medium well
    • well done
  • prepare, plate and present two portions of each of the six finished dishes and steaks above:
    • within commercial time constraints and deadlines
    • following procedures for portion control and food safety practices when handling and storing meat
    • responding to at least one special customer request.

Students will also be expected to demonstrate the following knowledge:

  • culinary terms and trade names for:
    • ingredients commonly used in the production of different meat dishes
    • classical and contemporary meat dishes
    • different cuts of meat and styles of cooking
    • meat classifications
  • meat classifications as defined in the Handbook of Australian Meat (HAM) Language
  • common restaurant terminology for different meat classifications
  • primary, secondary and portioned cuts
  • contents of date codes and rotation labels for stock
  • characteristics of meat products and meat dishes:
    • appearance
    • fat content
    • freshness and other quality indicators
    • primary, secondary and portioned cuts
    • nutritional value
    • taste
    • texture
  • historical and cultural origin of different meat products and meat dishes
  • preparation techniques for different cuts and types of meat, including:
    • barding
    • de-boning
    • trimming
    • frenching
    • portioning
    • wet and dry marinating
    • larding
    • mincing
    • rolling
    • tenderising
    • tying
    • skewering
    • wet and dry ageing
  • cookery methods for different cuts and types of meat specified in the performance evidence
  • safe and effective methods of using meat by-products and off cuts to reduce wastage and maximise profitability
  • equipment used to prepare and produce meat dishes:
    • knife care and maintenance
    • essential features and functions
  • mise en place requirements for meat dishes
  • appropriate environmental conditions for storing meat and meat products to:
    • ensure food safety:
  • cooking and cooling processes
  • timeframes and temperatures
    • optimise shelf-life
  • safe operational practices using essential functions and features of equipment used to produce meat dishes.

Required reading

The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by Victoria University and/or via the Victoria University e-learning system.

As part of a course

This unit is studied as part of the following course(s):

Advanced Diploma of Hospitality Management
SIT60322 | Advanced diploma | Duration:
Certificate III in Commercial Cookery
SIT30821 | Certificate iii | Duration:
Certificate IV in Kitchen Management
SIT40521 | Certificate iv | Duration:

Refer to the course page for information on how to apply for the course. VU takes care to ensure the accuracy of this unit information, but reserves the right to change or withdraw courses offered at any time. Please check that unit information is current with the Student Contact Centre.

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