Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHCCC010A Mapping and Delivery Guide
Select, prepare and cook poultry
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | SITHCCC010A - Select, prepare and cook poultry |
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Description | This unit describes the performance outcomes, skills and knowledge required to select, prepare, cook, present and store poultry in a commercial kitchen or catering operation.Poultry dishes may be classical and contemporary and from a variety of ethnic and cultural origins.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement. | ||
Employability Skills | The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements. | ||
Learning Outcomes and Application | This unit applies to all hospitality and catering enterprises where poultry 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. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | This unit must be assessed after the following prerequisite units:SITHCCC001B Organise and prepare foodSITHCCC002A Present foodSITHCCC005A Use basic methods of cookerySITXOHS002A Follow workplace hygiene procedures. | ||
Competency Field | Commercial Cookery and Catering |
Development and validation strategy and guide for assessors and learners | Student Learning Resources | Handouts Activities |
Slides PPT |
Assessment 1 | Assessment 2 | Assessment 3 | Assessment 4 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Select and purchase poultry. |
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Element: Handle and store poultry. |
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Element: Prepare, cook and present poultry. |
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