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.

This unit must be assessed after the following prerequisite units:

SITHCCC001B Organise and prepare food

SITHCCC002A Present food

SITHCCC005A Use basic methods of cookery

SITXOHS002A Follow workplace hygiene procedures.

ELEMENT

PERFORMANCE CRITERIA

1

Select and purchase poultry.

1.1

Select and purchase poultry according to quantity and quality required.

2

Handle and store poultry.

2.1

Handle poultry efficiently and hygienically to minimise risk of food spoilage or cross-contamination.

2.2

Thaw frozen poultry correctly and safely.

2.3

Store poultry ensuring optimal storage conditions and temperature for poultry are maintained.

3

Prepare, cook and present poultry.

3.1

Use poultry preparation techniques correctly.

3.2

Prepare and cook a variety of poultry dishes according to standard recipes and enterprise standards, using appropriate cookery methods.

3.3

Serve poultry according to enterprise standards, including carving, slicing or leaving whole.

3.4

Present poultry using suitable sauces, garnishes and accompaniments.

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

logical and time-efficient work flow

waste minimisation techniques and environmental considerations in relation to poultry

organisational skills and teamwork

safe work practices, particularly in relation to cutting

problem-solving skills to deal with problems such as shortages of food items and equipment failure

literacy skills to read orders and instructions

numeracy skills to calculate quantities and portions against orders.

The following knowledge must be assessed as part of this unit:

classification of varieties of poultry and poultry items

quality criteria for poultry

appropriate cookery methods for poultry

past and current trends in poultry dishes

nutrition related to poultry, including food values and any specific issues

culinary terms commonly used in the industry relating to poultry

principles and practices of hygiene, particularly in relation to cross-contamination

costing, yield testing and portion control for poultry.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential:

ability to prepare and cook a variety of poultry dishes using a variety of culinary methods to enterprise standards

preparation of dishes for customers within typical workplace time constraints

detailed understanding of the different classifications of poultry

understanding and demonstration of particular storage and handling issues in relation to poultry.

Context of and specific resources for assessment

Assessment must ensure:

demonstration of skills within a fully equipped operational commercial kitchen, including industry-current equipment, as defined in the Assessment Guidelines

access to suitable equipment for de-boning, stuffing, filleting, rolling and trussing, larding and marinating

use of authentic ingredients

industry-realistic ratios of kitchen staff to customers.

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

direct observation of the candidate handling and cooking poultry

sampling of dishes cooked by the candidate

written or oral questions to test knowledge of issues involved in cooking poultry, food safety issues and appropriate cookery methods for poultry

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

Poultry may include:

chicken, turkey, duck and goose

pheasant, quail, pigeon, guinea fowl and wild duck.

Poultry preparation techniques must include:

de-boning

stuffing

filleting

trimming

rolling and trussing

larding

marinating.

Cookery methods for poultry must include:

roasting and pot-roasting

sautéing and braising

deep-frying

poaching and stewing

grilling.

Sector

Hospitality

Commercial Cookery and Catering

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.