Assessor Resource
SITHCCC012A
Select, prepare and cook meat
Assessment tool
Version 1.0
Issue Date: May 2024
This unit applies to all hospitality and catering enterprises where meat is prepared and served such as restaurants, hotels and other catering operations. It applies to cooks who usually work as part of a team and under supervision.
This unit describes the performance outcomes, skills and knowledge required to select, prepare, cook and store meats in a commercial kitchen or catering operation.
Meats include primary, secondary and portioned cuts of pork, lamb, beef and veal; and game, fancy meats and offal.
Meats may be fresh, frozen, cryovac or preserved.
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)