This unit describes the performance outcomes skills and knowledge required to

This unit describes the performance outcomes skills

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This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of poultry dishes following standard recipes. It requires the ability to select, prepare and portion poultry, and to use relevant equipment, cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters. No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication Elements of the unit 1. Select ingredients. 2. Select, prepare and use equipment. 3. Portion and prepare ingredients. 4. Cook poultry dishes. 5. Present poultry dishes. New York College Pty Ltd trading as New York College V1.0 December 2018 ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 4354 1009 Ipswich Road, Moorooka, QLD 4105 5
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NEW YORK COLLEGE Overview of Assessments SITHCCC012 Prepare poultry dishes There are two (2) assessment tasks in this unit, and you must complete all assessments satisfactorily in order to be marked competent in this unit. The assessment for SITHCCC012 consists of: Assessment 1 – Assignment You are required to address each question in this assessment. Once you have completed all questions, check all responses and calculations. Your trainer will be providing you with feedback. Assessment 2 Practical Observation 1, 2 & 3 The purpose of this assessment is to assess your ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and: follow standard recipes for dishes follow Work Place Health and Safety practices and Hygiene procedures as instructed during the training sessions you have participated for this unit of competency Information for Students New York College Pty Ltd trading as New York College V1.0 December 2018 ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 4354 1009 Ipswich Road, Moorooka, QLD 4105 6
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NEW YORK COLLEGE Please read all the information given to you when you receive this assessment guide. If you do not understand any part of this assessment guide, please inform your assessor/trainer. To achieve competency, you must satisfactorily complete all assessment tasks within the date and time allotted by your assessor/trainer. This will demonstrate that you have all the required skills, knowledge for this unit. An overview of the skills and knowledge to be assessed in this unit is provided in this Assessment Guide.
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