Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHCCC020B Mapping and Delivery Guide
Prepare portion-controlled meat cuts
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | SITHCCC020B - Prepare portion-controlled meat cuts |
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Description | 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. These skills build on those contained in the unit SITHCCC012A Select, prepare and cook meat, which deals with portioning, preparing and cooking meat.Meat cuts to be prepared may be for both traditional or contemporary recipes and requirements.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 portion-controlled meat cuts are prepared and served, such as restaurants, hotels and other catering operations. | ||
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 foodSITHCCC005A Use basic methods of cookerySITHCCC012A Select, prepare and cook meatSITXOHS002A 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 suppliers and purchase traditional and contemporary meats. |
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Element: Prepare and produce a range of portion-controlled meats. |
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Element: Prepare and produce meat products. |
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Element: Store meat cuts and meat products. |
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Element: Implement safe and hygienic practices for meat. |
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