COURSE OVERVIEW:

Welcome to the Prepare & Present Meat Dishes course. This program has been designed to equip you with the culinary knowledge, technical proficiency and food safety practices required to prepare, cook and present high-quality meat dishes in a commercial kitchen environment.

Meat production is a core component of commercial cookery. This course begins by introducing the fundamental requirements for preparing and presenting meat dishes, the role of standard recipes and organisational procedures in ensuring consistency and quality, and the responsibilities, autonomy and professional judgment expected of cooks working with meat products. It also outlines the legislative, organisational and food safety frameworks that underpin safe and compliant meat handling.

A shared culinary language is essential in meat production. This section explores the terminology used for commonly utilised meat ingredients, the names of classical and contemporary dishes, commercial trade names for cuts and products, and specific terminology from the Handbook of Australian Meat (HAM). Learners develop the vocabulary needed to communicate effectively and interpret recipe and production requirements with accuracy.

Understanding meat classifications supports appropriate selection and preparation. This section examines primary, secondary and portioned cuts, species-based categories including beef, lamb, pork, game, specialty meats and offal, and HAM-aligned terminology. Learners explore how anatomical structure influences cookery method, yield and presentation.

Ingredients form the foundation of every dish. This section outlines common meat varieties used in commercial cookery, additional ingredients that accompany meat preparations, and how ingredient selection must align with recipe requirements and desired flavour profiles. Learners consider how ingredient compatibility supports well-balanced dishes.

Quality assessment is central to successful meat cookery. This section explores appearance characteristics, fat content and marbling, freshness and aroma indicators, texture attributes and nutritional considerations. Learners strengthen their ability to identify high-quality meat, recognise spoilage and make informed purchasing and production decisions.

Historical and cultural influences shape modern meat dishes. This section highlights the origins of major meat preparations and examines how cultural traditions have influenced cooking methods, flavour combinations and presentation techniques across global cuisines.

Effective stock rotation and labelling maintain product safety and quality. This section covers the components of date codes, correct use of rotation labels, FIFO principles and organisation-specific stock control expectations, ensuring learners can manage perishable meat products confidently.

Mastery of meat preparation techniques is fundamental to culinary competency. This section explores methods such as barding, deboning, trimming, frenching, portioning, marinating, larding, mincing, rolling, tenderising, tying, skewering and ageing. Learners consider how each technique influences yield, flavour, texture and cooking performance.

Meat cookery methods must be selected carefully. This section examines moist-heat, dry-heat and combination methods, and how each method suits particular cuts and meat types. Learners gain insight into how correct method selection supports tenderness, flavour development and consistency in commercial service.

Minimising waste enhances kitchen profitability. This section explores the safe use of by-products, ways to add value through offcuts, and strategies for reducing waste without compromising quality. Learners examine how efficient utilisation supports sustainable and cost-effective operations.

Specialised equipment supports safe and efficient meat production. This section outlines equipment types, essential features and functions, knife types and their applications, and cleaning and safety requirements. Learners develop confidence in assembling, maintaining and safely operating equipment used in meat preparation.

Knife care and safe handling are critical technical skills. This section addresses sharpening processes, handling techniques, manufacturer instructions and risk control measures. Learners consider how correct knife management enhances efficiency and reduces injury risk.

Mise en place ensures smooth workflow in commercial kitchens. This section covers workstation organisation, sequencing tasks, storing prepared items and assembling ingredients based on production requirements. Learners strengthen their ability to plan, organise and coordinate production tasks.

Environmental conditions have a direct impact on meat quality and safety. This section examines correct temperatures for storing and thawing meat, safe thawing procedures, cooling requirements and strategies to optimise shelf-life while maintaining compliance with food safety standards.

Food safety and hygiene are non-negotiable in meat work. This section explores cross-contamination control, temperature monitoring, safe handling of raw meat and hygienic work practices. Learners review how stringent food safety practices underpin safe and compliant meal production.

Safe operation of meat-related equipment protects staff and supports productivity. This section examines hazards, control measures, maintenance procedures and safe operating techniques to ensure workers manage tools and machinery with confidence and care.

Documentation underpins organisational and legislative compliance. This section reviews standard recipes, mise en place lists, food safety plans, stock control documents and procedures for disposal, storage and presentation. Learners explore the importance of accurate documentation in all stages of meat production.

Selecting ingredients begins with understanding production requirements. This section explains how to confirm recipe needs, calculate ingredient amounts and select meat based on freshness, quality and rotation requirements. Learners apply these skills to meet commercial production standards.

Correct selection and use of equipment supports efficiency and safety. This section outlines how to choose appropriate knives and tools, assemble equipment correctly, maintain cleanliness and operate equipment safely and hygienically.

Portioning and preparing ingredients is a key production skill. This section examines thawing processes, ingredient sorting, weighing, measuring and applying preparation techniques while minimising waste. Learners explore ways to maintain consistency and cost-effectiveness.

Cooking meat dishes requires precision and adherence to recipes. This section focuses on following standard cookery methods, preparing marinades and accompaniments, and making minor quality adjustments within job scope.

The course concludes with the preparation and presentation of finished meat dishes. This section addresses carving techniques, portioning, applying sauces and garnishes, evaluating presentation quality, storing prepared dishes correctly and cleaning the work area while managing by-products effectively.

By the end of this course, you will be equipped with the culinary foundations, food safety knowledge, technical skills and professional confidence required to prepare and present high-quality meat dishes that meet commercial industry standards.

Each section is complemented with examples to illustrate the concepts and techniques discussed.

This course is designed to align with the content outlined in the Nationally Recognised Unit of Competency SITHCCC036.

LEARNING OUTCOMES:

By the end of this course, you will be able to understand the following topics:

1. Introduction to Prepare & Present Meat Dishes

• Overview of commercial cookery requirements for meat dishes
• Role of standard recipes and organisational procedures
• Responsibilities, autonomy and judgement requirements
• Legislative, organisational and food safety compliance context

2. Culinary Terms and Trade Names for Meat Production

• Terms for commonly used meat ingredients
• Terms for classical and contemporary meat dishes
• Trade names for meat cuts and products
• Handbook of Australian Meat (HAM) terminology

3. Meat Classifications and Categories

• Primary, secondary and portioned cuts
• Species-based classifications (beef, lamb, pork, game, specialty meats, offal)
• HAM classifications and restaurant terminology

4. Ingredients Used in Meat Dishes

• Common meats used in commercial cookery
• Additional ingredients that accompany meat dishes
• Selection of ingredients according to recipe requirements

5. Characteristics and Quality Indicators of Meat Products

• Appearance characteristics
• Fat content and marbling
• Freshness indicators
• Taste and aroma indicators
• Texture characteristics
• Nutritional considerations

6. Historical and Cultural Origins of Meat Products and Dishes

• Origins of major meat dishes
• Cultural influences shaping preparation and cookery styles

7. Stock Rotation, Date Codes and Labelling Requirements

• Contents of date codes
• How to apply stock rotation labels
• FIFO principles and organisational requirements

8. Meat Preparation Techniques

• Barding
• De-boning
• Trimming
• Frenching
• Portioning
• Wet and dry marinating
• Larding
• Mincing
• Rolling
• Tenderising
• Tying
• Skewering
• Wet and dry ageing

9. Meat Cookery Methods

• Moist-heat methods
• Dry-heat methods
• Combination methods
• Matching cookery method to cut and meat type

10. Use of Meat By-Products and Waste Minimisation

• Safe use of by-products
• Value-adding through offcuts
• Profitability and cost-reduction considerations

11. Equipment Used in Meat Preparation and Production

• Equipment types for meat preparation
• Essential features and functions
• Knife types and their applications
• Cleaning, assembly and safe condition requirements

12. Knife Care, Maintenance and Safe Handling

• Sharpening processes
• Safe handling techniques
• Manufacturer instructions and risk controls

13. Mise en Place Requirements for Meat Dishes

• Workstation organisation
• Sequencing preparation tasks
• Storing pre-prepared items
• Ingredient assembly based on production sequencing

14. Environmental Conditions for Storing and Thawing Meat

• Temperature requirements for raw and cooked meat
• Safe thawing procedures
• Cooling requirements
• Shelf-life optimisation

15. Food Safety and Hygiene Practices in Meat Preparation

• Cross-contamination control
• Time and temperature monitoring
• Safe handling requirements for raw meat
• Hygienic work practices

16. Safe Operational Practices for Meat Equipment

• Safe use of knives and mechanical equipment
• Operational hazards and control measures
• Cleaning and maintenance procedures

17. Organisational and Documentation Requirements for Meat Production

• Standard recipes and mise en place lists
• Food safety plans and guidelines
• Stock control and ordering documentation
• Procedures for disposal, storage and presentation

18. Selecting Ingredients

• Confirming food production requirements
• Calculating ingredient amounts
• Selecting meat based on quality and rotation requirements

19. Selecting, Preparing and Using Equipment

• Choosing appropriate knives and equipment
• Assembling equipment and confirming cleanliness
• Using equipment safely and hygienically

20. Portioning and Preparing Ingredients

• Safe thawing of frozen meat
• Sorting and assembling ingredients
• Weighing, measuring and portioning
• Applying correct preparation techniques
• Minimising waste

21. Cooking Meat Dishes

• Following standard recipes for cookery methods
• Preparing marinades and accompaniments
• Making quality adjustments

22. Presenting Meat Dishes

• Carving meats using correct technique
• Portioning and serving
• Adding sauces and garnishes
• Evaluating and adjusting presentation
• Storing dishes correctly
• Cleaning work area and managing by-products

COURSE DURATION:

The typical duration of this course is approximately 3-4 hours to complete. Your enrolment is Valid for 12 Months. Start anytime and study at your own pace.

COURSE REQUIREMENTS:

You must have access to a computer or any mobile device with Adobe Acrobat Reader (free PDF Viewer) installed, to complete this course.

COURSE DELIVERY:

Purchase and download course content.

ASSESSMENT:

A simple 10-question true or false quiz with Unlimited Submission Attempts.

CERTIFICATION:

Upon course completion, you will receive a customised digital “Certificate of Completion”.