Cambodian Skills Delivery Model

SEAL National Course Catalogue · MLVT / National Training Board

Sector Frameworks

1,164

Qualifications

15,161

Competency Units

10,938

Elements

41,782

Learning Outcomes

2,822

Assessment Packages

Prepare poultry dishes

KHU-TOU-0058

Australian Equivalent

SITHCCC035

Elements

Learning Outcomes

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. The skills in this qualification must be applied in accordance with Commonwealth and S

Elements & Learning Outcomes

E1Select ingredients.

0058.E1.O1Confirm food production requirements from standard recipes.

0058.E1.O2Calculate ingredient amounts according to requirements.

0058.E1.O3Identify and select poultry products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

E2Select, prepare and use equipment.

0058.E2.O1Select type and size of knives and other equipment suitable to requirements.

0058.E2.O2Safely assemble and ensure cleanliness of equipment before use.

0058.E2.O3Use knives and other equipment safely and hygienically according to manufacturer instructions.

E3Portion and prepare ingredients.

0058.E3.O1Thaw frozen poultry according to food safety guidelines as required.

0058.E3.O2Sort and assemble ingredients according to food production sequencing.

0058.E3.O3Weigh and measure ingredients and create portions according to recipe.

0058.E3.O4Use poultry preparation techniques according to recipe requirements.

0058.E3.O5Minimise waste to maximise profitability of food items prepared.

E4Cook poultry dishes.

0058.E4.O1Follow standard recipes to select and use cookery methods for poultry.

0058.E4.O2Prepare poultry accompaniments and add marinades as required.

0058.E4.O3Make food quality adjustments within scope of responsibility.

E5Present poultry dishes.

0058.E5.O1Carve poultry using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation.

0058.E5.O2Portion and serve poultry according to recipe requirements.

0058.E5.O3Add sauces and garnishes according to standard recipes.

0058.E5.O4Visually evaluate dish and adjust presentation as required.

0058.E5.O5Store prepared food items in appropriate environmental conditions. 5.6, Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.