Assessor Resource
SITHCCC402
Prepare portion-controlled meat cuts
Assessment tool
Version 1.0
Issue Date: May 2024
This unit applies to hospitality and catering organisations and to cooks who usually work under the guidance of more senior chefs.
This unit describes the performance outcomes, skills and knowledge required to select quality meats, break down primary and secondary cuts into portions and prepare a selection of meat products.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)