SITHCCC036 — Prepare meat dishes

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What an assessment for SITHCCC036 must cover

74 assessable components: 5 elements (20 performance criteria), 5 performance evidence and 44 knowledge evidence requirements, plus 5 foundation skills. An audit-defensible tool maps every question and task back to these — that mapping is the coverage matrix Auditori generates alongside the assessment.

Elements & performance criteria

1 Select ingredients.

1.1Confirm food production requirements from standard recipes.
1.2Calculate ingredient amounts according to requirements.
1.3Identify and select meat products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

2 Select, prepare and use equipment.

2.1Select type and size of knives and other equipment suitable to requirements.
2.2Safely assemble and ensure cleanliness of equipment before use.
2.3Use knives and other equipment safely and hygienically according to manufacturer instructions.

3 Portion and prepare ingredients.

3.1Thaw frozen meats according to food safety guidelines where required.
3.2Sort and assemble ingredients according to food production sequencing.
3.3Weigh and measure ingredients and create portions according to recipe.
3.4Use meat preparation techniques according to recipe requirements.
3.5Minimise waste to maximise profitability of food items prepared.

4 Cook meat dishes.

4.1Follow standard recipes to select and use meat cookery methods.
4.2Prepare marinades and meat accompaniments as required.
4.3Make food quality adjustments within scope of responsibility.

5 Present meat dishes.

5.1Carve meats using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation.
5.2Portion and serve meats according to recipe requirements.
5.3Add sauces and garnishes according to standard recipes.
5.4Visually evaluate dishes and adjust presentation as required.
5.5Store dishes in appropriate environmental conditions.
5.6Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Performance evidence

follow standard recipes to prepare at least six finished meat dishes using each of the following meat items at least once (at least once across preparation of the six dishes): beef, game: kangaroo or wallaby, specialty meats, lamb, pork, offal
use each of the following meat preparation techniques at least once when preparing the above dishes (at least once across preparation of the six dishes): barding, de-boning, trimming, frenching, portioning, wet and dry marinating, mincing, rolling, tenderising, tying, skewering
prepare the required meat dishes using each of the following cookery methods at least once (at least once across preparation of the six dishes): braising, deep-frying, shallow-frying, grilling, roasting, sous vide, stewing
cook a beef restaurant cut steak according to specified cooking preference from the following options: blue, rare, medium rare, medium, medium well, well done
prepare, plate and present two portions of each of the six finished dishes and steaks above: within commercial time constraints and deadlines; following procedures for portion control and food safety practices when handling and storing meat; responding to at least one special customer request

Knowledge evidence

culinary terms and trade names for:
ingredients commonly used in the production of different meat dishes
classical and contemporary meat dishes
different cuts of meat and styles of cooking
meat classifications
meat classifications as defined in the Handbook of Australian Meat (HAM) Language
common restaurant terminology for different meat classifications
primary, secondary and portioned cuts
contents of date codes and rotation labels for stock
characteristics of meat products and meat dishes:
appearance
fat content
freshness and other quality indicators
primary, secondary and portioned cuts
nutritional value
taste
texture
historical and cultural origin of different meat products and meat dishes
preparation techniques for different cuts and types of meat, including:
barding
de-boning
trimming
frenching
portioning
wet and dry marinating
larding
mincing
rolling
tenderising
tying
skewering
wet and dry ageing
cookery methods for different cuts and types of meat specified in the performance evidence
safe and effective methods of using meat by-products and off cuts to reduce wastage and maximise profitability
equipment used to prepare and produce meat dishes:
knife care and maintenance
essential features and functions
mise en place requirements for meat dishes
appropriate environmental conditions for storing meat and meat products to:
ensure food safety:
cooking and cooling processes
timeframes and temperatures
optimise shelf-life
safe operational practices using essential functions and features of equipment used to produce meat dishes.

Foundation skills

Reading: locate information in food preparation lists and standard recipes to determine food preparation requirements; locate and read date codes and rotation labels on food products.
Numeracy: calculate the number of portions; determine cooking times and temperatures
Problem-solving: evaluate quality of meat and finished dishes and make adjustments to ensure a quality product; adjust taste, texture and appearance of food products according to identified deficiencies.
Planning and organising: efficiently sequence the stages of food preparation and production.
Self-management: manage own speed, timing and productivity.

Unit content sourced from training.gov.au — © Commonwealth of Australia, licensed under CC BY 4.0. Auditori is not affiliated with the Department of Employment and Workplace Relations.

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Questions about assessing SITHCCC036

What does an assessment tool for SITHCCC036 need to cover?

To satisfy the Principles of Assessment and Rules of Evidence, an assessment for SITHCCC036 needs to address all 74 unit components: 5 elements with 20 performance criteria, 5 performance evidence requirements, 44 knowledge evidence requirements, and the foundation skills. A coverage matrix mapping each question and task to these components is what an auditor looks for.

How does Auditori generate an assessment tool for SITHCCC036?

Auditori pulls the current release of SITHCCC036 from training.gov.au and generates a complete package: candidate assessment, assessor guide with model answers and observation criteria, and a coverage matrix mapping every component. A suitably qualified person then reviews and approves the draft in a built-in workflow — consistent with ASQA's guidance on AI use in VET — before export as branded PDF and editable Word.

Is the first assessment tool really free?

Yes. Every new account includes one free credit — enough to generate the complete assessment tool for SITHCCC036 — with no card and no subscription required. After that it's pay-as-you-go per unit.

Can I check my existing SITHCCC036 assessment instead of generating a new one?

Yes — upload your existing assessment or learner guide and Auditori maps it against every element, performance criterion, PE and KE of SITHCCC036, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.

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