Unit code: SITHCCC012A

Description:

This unit describes the performance outcomes, skills and knowledge required to select, prepare, cook and store meats in a commercial kitchen or catering operation. Meats include primary, secondary and portioned cuts of pork, lamb, beef and veal; and game, fancy meats and offal. Meats may be fresh, frozen, cryovac or preserved. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.