SITHCCC035 Prepare poultry dishes:
| The Practical Assessment is a set of tasks that must be completed in an operational commercial kitchen. This can be an industry workplace or a simulated industry environment, such as an industry-realistic training kitchen servicing customers. To be assessed for this unit of competency, you must demonstrate your 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. Workplace Practical Observation A set of assessment tasks where the candidate must demonstrate practical skills relevant to the unit of competency. These skills are to be demonstrated while being observed by the assessor. IMPORTANT! All signatures/initials in your submissions, including yours, must be handwritten and dated. Submissions with signatures/initials must be scanned.The supervisor/observer who completes and signs your evidence submissions must provide their real name, contact number, and email address for your assessor’s reference.Should you encounter issue or concerns regarding your assessment, contact your assessor. |
| This workplace assessment requires you to prepare, plate and present two portions each of at least six poultry dishes. This assessment is divided into two tasks: Task 1: Complete Miseen PlaceTask 2: Prepare and Present Finished Poultry Dishes You are required to complete the assessment tasks in an operational commercial kitchen. This can be an industry workplace or a simulated industry environment, such as an industry-realistic training kitchen servicing customers. Each task comes with a set of instructions. You are to follow these instructions to complete the assessment. Each task will require you demonstrate task requirements while being observed by the assessor. Before starting this assessment, your assessor will discuss with you these instructions, resources, and guidance for satisfactorily completing the tasks. You are required to: Complete the tasks within the time allowed, as scheduled in-class roll.Prepare the ingredients and equipment for at least six dishes in the workplacePrepare two portions of at least six finished poultry dishes Cook each dish using the appropriate cookery methodPlate and present the prepared dishesAdjust the presentation of each dish preparedClean the work area after the preparation of the six finished poultry dishes |
| Resources Required for Assessment Resources you need to access to complete the workplace assessment are outlined in the Resources Required for Assessment section of this workbook, and in the corresponding Observation Form of each task. Discuss each requirement with your assessor before commencing with each task. They will organise the resources required for this assessment. IMPORTANT: Additional workplace resources may be required upon the contextualisation of this assessment. Observation Forms Observation forms to be used for the assessments are specified for each task. These can be accessed from the following link: SITHCCC035 Observation Forms Review these observation forms with your assessor before starting the task. |
| ASSESSMENT INSTRUCTIONS |
| This practical assessment requires you to prepare and present at least two portions each for at least six finished poultry dishes based on their standard recipes. Finished poultry dishes are dishes that completed the preparation process required for them. Once done, they are displayed or served directly to customers without additional processing needed. The standard recipes will vary, but to complete this task, you must use ALL of the following at least once across the preparation of the six finished poultry dishes: Poultry products ChickenDuckFeathered gamePoultry offalPoultry preparation techniquesBardingBriningDe boningWet marinatingDry marinatingRollingTrussingSoakingStuffingTrimming |
Cookery methods BraisingDeep fryingGrillingPoachingRoastingSautéingSous videStewing |
Task 1: Prepare the Ingredients and Equipment for Poultry Dishes
| ASSESSMENT INSTRUCTIONS |
| While being observed by your assessor, prepare the ingredients and equipment required for at least six finished poultry dishes. Ingredients you prepare must be for at least two portions of each dish. STEPS TO TAKE Identify at least six finished poultry dishes that you will prepare in Workplace Assessment Task 2. Dishes identified must be those that meet the requirements outlined in the Preliminary Task. Access and review the following: Standard recipes for the six finished poultry dishes identifiedOrganisational requirements for the following:Mise en place lists for the six finished poultry dishes based on their standard recipesEquipment manufacturer instructions Stock control procedures and documentationFood disposal and storage Organisational food safety planSafety data sheets (SDS) for cleaning agents and chemicalsDo the following for each of the six poultry dishes:Prepare and safely assemble ALL the equipment needed for the dish based on the standard recipe Follow the manufacturer instructions when assembling and cleaning the equipment before use. Identify the ingredients needed to prepare the poultry dish based on the standard recipe |
| Calculate and select the ingredients required for each dish based on the following:Standard recipeQualityFreshnessStock rotation requirements These refer to the date codes and rotation labels on the ingredients. Thaw the frozen poultry products to be used for the dish Prepare the poultry using the techniques listed in the Preliminary Task at least once Create portions of the ingredients based on the standard recipe while using equipment safely and hygienically Clean your work area according to organisational procedures Make sure to complete all the tasks within appropriate timeframes. YOU WILL BE ASSESSED ON YOUR Practical knowledge of the requirements from standard recipes and mise en place list for each dishPractical skills relevant preparing the ingredients and equipment needed for each finished poultry dish OBSERVATION FORM Before starting this task, review the Workplace Assessment Task 1 – Observation Form provided along with this workbook. This form lists all the practical skills you need to demonstrate while completing this task. YOUR ASSESSOR WILL Organise workplace resources required for you to complete this assessment.Advise you on the time and location of the assessment.Discuss with you the practical skills listed in the Observation Form prior to the assessment.Address your queries and concerns regarding this task. |
Task 2: Prepare and Present Finished Poultry Dishes
| ASSESSMENT INSTRUCTIONS |
| While being observed by your assessor, prepare and present at least two portions each for at least six finished poultry dishes. STEPS TO TAKE Access and review the following:Standard recipes of the six finished poultry dishes identified in Workplace Assessment Task 1Organisational requirements for the following:Equipment manufacturer instructionsFood presentationStock control procedures and documentationFood disposal and storage Organisational food safety planSafety data sheets (SDS) for cleaning agents and chemicalsWorkplace document with information on the scope of your responsibility Prepare at least two portions of each poultry dish identified in Workplace Assessment Task 1 In doing so, you must: Follow the standard recipes to prepare each poultry dishUse the relevant cookery method in the Preliminary Task to prepare each poultry dishComplete at least one special customer request in any of the poultry dishes Check the taste and texture of the dish, and adjust as needed. Any adjustment you make must be within the scope of your responsibility. |
Prepare the accompaniments of the dish, including sauces and garnishes required for each poultry dish Carve the poultry dishes using the appropriate equipment and techniques to minimise waste. Plate and present the poultry dishes according to their standard recipes Make sure to check the presentation of the dish and adjust as needed. Store each prepared poultry dish in the appropriate environmental condition Appropriate environmental condition refers to the right temperature, location, container, etc. to store the dishes so they stay safe and last longer. Clean your work area according to organisational procedures Make sure to complete all the tasks in this assessment within appropriate timeframes. YOU WILL BE ASSESSED ON YOUR Practical knowledge of cookery methods, presentation requirements and storage guidelines or the prepared dishesPractical skills relevant to preparing, plating and presenting the six finished poultry dishes OBSERVATION FORM Before starting this task, review the Workplace Assessment Task 2 – Observation Form provided along with this workbook. This form lists all the practical skills you need to demonstrate while completing this task. YOUR ASSESSOR WILL Organise workplace resources required for you to complete this assessment.Advise you on the time and location of the assessment.Discuss with you the practical skills listed in the Observation Form prior to the assessment.Address your queries and concerns regarding this task. |
Learner Assessment Pack
| Instructions: Your assessor will review your submissions against the checklist below. This section is to be completed by your assessor. |
| The candidate has completed the Knowledge Assessment in this workbook | ü | ||
| Knowledge Assessment Questions | ☐ | ||
| The candidate has completed the Practical Assessments in this workbook and has submitted all the required evidence: | ü | ||
| Workplace Assessment | |||
| Task 1: Prepare the Ingredients and Equipment for Poultry Dishes | |||
| Video recording of the preparation of ingredients and equipment Only if direct observation is not possible. | ☐ | ||
| Task 2: Prepare and Present Finished Poultry Dishes | |||
| Video recording of the preparation of the six poultry dishes Only if direct observation is not possible. | ☐ | ||
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