11 SITHCCC014 Assessment Task 2 Project.docx - Document...

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Name of document: Task 2 Project Version 1 Page 1 of 32 Name of the RTO: American College RTO No: #31897 CRICOS No: #03149K Document uncontrolled when printed ©Universal Training Solutions All rights reserved. No part of this work may be produced, published, communicated to the public or adapted without permission Document Title: Task 2 Project Document Subtitle: SITHCCC014 Prepare meat dishes
Name of document: Task 2 Project Version 1 Page 2 of 32 Name of the RTO: American College RTO No: #31897 CRICOS No: #03149K Document uncontrolled when printed ©Universal Training Solutions All rights reserved. No part of this work may be produced, published, communicated to the public or adapted without permission Disclaimer: This work is under copyright and permission is not given to make copies for hire or resale to third parties to use the document for their own or commercial use. Universal Training Solutions does not give warranty or accept any legal liability in relation to the content of this work. Licenced to: RTO Name: American College RTO NO: 31897 CRICOS NO: 03149K RTO Address: 180 Logan Road RTO suburb: Woolloongabba QLD 4102 Copyright: Universal Training Solutions Developed by: Universal Training Solutions and validated by American College Acknowledgement: Thanks to Universal Training Solutions and American College staff for their consultation and development work. Version: American College V1
Contents COMPETENCY DEMONSTRATION ....................................................................................... 4 STUDENT DETAILS ............................................................................................................ 5 STUDENT INSTRUCTIONS FOR PROJECT ........................................................................... 6 ASSESSMENT TASK 2 PROJECT BRIEF ............................................................................... 7 APPENDIX 1 – Information Guide .................................................................................... 10 Section 1: Culinary terms and trade names ................................................................... 11 Section 2: Contents of stock date codes and rotation labels .......................................... 15 Section 3: Meat Classifications ....................................................................................... 16 Section 4: Characteristics of meat products and meat dishes ....................................... 17 Section 5: Historical and cultural origin of different meat products and meat dishes .... 26 Section 6: Preparation techniques for different cuts and types of meat ........................ 27 Section 7: Cookery methods for different cuts and types of meat ................................. 30 Section 8: Equipment used to prepare and produce meat dishes .................................. 31 Section 9: Mise en place requirements for meat dishes ................................................. 34 Section 10: Appropriate environmental conditions for storing meat and meat products ....................................................................................................................................... 35 Section 11: Safe operational practices using essential functions and features of equipment used to produce meat dishes ....................................................................... 36 ASSESSMENT OF REQUIRED OVERALL SKILLS AND KNOWLEDGE FOR THIS TASK .......... 37 RECORD OF ASSESSMENT TASK 2 .................................................................................. 39 Name of document: Task 2 Project Version 1 Page 3 of 32 Name of the RTO: American College RTO No: #31897 CRICOS No: #03149K Document uncontrolled when printed ©Universal Training Solutions All rights reserved. No part of this work may be produced, published, communicated to the public or adapted without permission
COMPETENCY DEMONSTRATION This Assessment Task covers the following unit of competency: Unit of competency: Unit Code SITHCCC014 Unit Title Prepare meat dishes This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of meat dishes following standard recipes. It requires the ability to select,

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