| Self-Study Guide
SITHCCC012 Prepare poultry dishes |
This document is to be used as a self-study guide at home/in your own time to complement the learning you are doing during class time. It is a requirement of your course that you complete the activities in this guide. You will need to take your notes/completed activities to class.
If you are unsure about anything, talk to your trainer/assessor.
| Self-study Guide | |
| Unit code and title | SITHCCC012 Prepare poultry dishes |
| Instructions
|
You are to complete each of the self-study tasks below. Each activity is a mandatory part of your study. After completing each of the tasks, tick the box below to show that you have completed the activity and bring evidence of this to class to share. |
| Activity | Task | Expected time | Completed |
| Review | Review one or two of the fact sheets that you have considered during your class time that you feel you need to revisit.
Take notes and practise any skills (such as knife sharpening, cleaning or maintenance) to ensure you are ready for assessment. |
2 hours | ¨ |
| Practical activity | Take one recipe from your Chef’s Toolbox and develop a variation of this for someone with a specific dietary requirement. Make this variation of the recipe in your own time. Take a photo of the dish or bring the modified recipe to share with the class. | 2 hours | ¨ |
| Research | Do some research on the historical and cultural origins of a specific poultry dish of your choice. You will be required to complete a research report as part of your assessment so get a head start and take some notes on the following:
· Why were these dishes and recipes developed? · Has the dish changed over time? · What are the classical and contemporary variations of these dishes? · What is the nutritional value of these dishes? · What are the freshness indicators? · Which service style is it best suited to? · What is the taste profile? |
4 hours | ¨ |
| Refresher | Do research, take notes or review your classroom materials on the following:
· Food safety issues for poultry dishes · Signs that poultry may have spoiled · Temperature requirements for storing poultry · A technique for cooking poultry that you feel you need to improve on (e.g., trussing, stuffing and rolling etc.). |
2 hours | ¨ |