About this document
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 SITHCCC014 Prepare meat 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 meat 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 contempray variaitons of these dishes?
• What is the nutritional value of these dishes?
• What are the freshness indictaors?
• 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 meat dishes
• Signs that meat may have spoiled
• Temperature requirements for storing meat
• A technique for cooking meat that you feel you need to improve on (e.g. braising, roasting or stewing). 2 hours •