SITHCCC035 — Prepare poultry dishes

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What an assessment for SITHCCC035 must cover

43 assessable components: 5 elements (20 performance criteria), 4 performance evidence and 13 knowledge evidence requirements, plus 6 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 poultry 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 poultry according to food safety guidelines as required.
3.2Sort and assemble ingredients according to food production sequencing.
3.3Weigh and measure ingredients and create portions according to recipe.
3.4Use poultry preparation techniques according to recipe requirements.
3.5Minimise waste to maximise profitability of food items prepared.

4 Cook poultry dishes.

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

5 Present poultry dishes.

5.1Carve poultry using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation.
5.2Portion and serve poultry according to recipe requirements.
5.3Add sauces and garnishes according to standard recipes.
5.4Visually evaluate dish and adjust presentation as required.
5.5Store prepared food items 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 poultry dishes using each of the following items at least once (at least once across preparation of the six dishes): chicken, duck, feathered game, poultry offal
use each of the following poultry preparation techniques at least once when preparing above poultry dishes (at least once across preparation of the six dishes): barding, brining, de boning, wet and dry marinating, rolling, trussing, soaking, stuffing, trimming
use each of the following cookery methods at least once when preparing the above poultry dishes (at least once across preparation of the six dishes): braising, deep frying, grilling, poaching, roasting, sautéing, sous vide, stewing
prepare, plate and present two portions of each of the six finished dishes above: within commercial time constraints and deadlines, following procedures for portion control and food safety practices when handling and storing poultry, responding to at least one special customer request

Knowledge evidence

culinary terms and trade names for: ingredients commonly used in the production of different poultry dishes; a variety of classical and contemporary poultry dishes; different cuts of poultry and styles of cooking
contents of date codes and rotation labels for stock
characteristics of poultry products and poultry dishes: appearance: balance, colour, contrast; fat content; freshness and other quality indicators; size; taste; texture
historical and cultural origin of different poultry products and poultry dishes
characteristics of poultry cuts including: breast, supreme, maryland, drumstick, thigh, wing, saute cuts, tenderloin
safe and effective methods of using poultry by-products and off cuts to reduce wastage and maximise profitability
preparation techniques for different cuts and types of poultry specified in the performance evidence, including: ballotine, galantine
cookery methods as specified in the performance evidence for different cuts and types of poultry
equipment used to produce poultry dishes: knife care and maintenance; essential features and functions
plating methods for practicality of service and customer consumption
mise en place requirements for poultry dishes
appropriate environmental conditions for cooking and storing poultry products and dishes 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 poultry dishes

Foundation skills

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

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 SITHCCC035

What does an assessment tool for SITHCCC035 need to cover?

To satisfy the Principles of Assessment and Rules of Evidence, an assessment for SITHCCC035 needs to address all 43 unit components: 5 elements with 20 performance criteria, 4 performance evidence requirements, 13 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 SITHCCC035?

Auditori pulls the current release of SITHCCC035 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 SITHCCC035 — with no card and no subscription required. After that it's pay-as-you-go per unit.

Can I check my existing SITHCCC035 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 SITHCCC035, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.

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