COURSE OVERVIEW:
Welcome to the Prepare & Present Poultry Dishes course. This program has been designed to build your culinary knowledge, technical capability and food safety awareness required to prepare, cook and present high-quality poultry dishes within commercial hospitality and catering environments.
Poultry preparation is a core component of commercial cookery. This course begins with an overview of industry expectations for working with poultry, the application of poultry dishes across restaurants, cafés, catering operations and institutional kitchens, and the legislative and organisational requirements that govern safe handling. It also highlights the essential role of standard recipes, production schedules and organisational procedures in ensuring consistency, accuracy and efficiency in poultry production.
A strong understanding of culinary terminology underpins clear communication in the kitchen. This section introduces terms used for poultry ingredients, classical and contemporary poultry dishes, and commercial trade names for whole birds and processed products. Learners develop confidence interpreting recipe instructions and understanding product specifications.
Recognising poultry cuts and classifications is essential to selecting the right preparation and cooking methods. This section explores the characteristics of common cuts such as breast, supreme, maryland, drumstick, thigh, wing, sauté cuts and tenderloin, along with classifications of whole and portioned birds. It also examines species variations including chicken, duck, feathered game and offal.
Selecting appropriate ingredients forms the basis of quality poultry dishes. This section outlines common poultry varieties used in commercial kitchens, additional ingredients selected based on recipe requirements and flavour profiles, and the importance of sourcing products that meet operational, safety and quality standards.
Evaluating poultry quality is essential for safe and appealing dishes. This section examines appearance indicators, fat content, freshness characteristics, flavour and aroma traits, and texture expectations. Learners explore how correct selection and inspection ensure quality outcomes and reduce the risk of foodborne illness.
Historical and cultural influences shape the way poultry dishes are prepared and enjoyed globally. This section explores the origins of traditional poultry dishes and the cultural variations in preparation, flavouring and cooking styles that inform modern culinary practice.
Effective stock rotation, date coding and labelling ensure food safety and cost control. This section covers the contents of date codes, use of rotation labels and FIFO procedures, and organisational expectations for managing perishable poultry stock.
Mastering poultry preparation techniques is critical to professional culinary practice. This section explores methods such as barding, brining, deboning, marinating, rolling, trussing, soaking, stuffing, trimming, ballotine and galantine. Learners consider how preparation techniques influence flavour absorption, cooking outcomes and presentation.
Cooking poultry successfully requires the correct application of moist-heat, dry-heat and combination methods. This section examines how different techniques suit different cuts and species, and how method selection influences texture, flavour and service quality.
Efficient use of by-products supports sustainability and profitability. This section outlines strategies for using offcuts in stocks, sauces and value-added dishes, while ensuring safe handling and compliance with food safety requirements.
Specialised equipment plays a vital role in poultry production. This section addresses the functions and features of preparation equipment, knife types and their uses, and the principles of knife care, sharpening and maintenance. Learners strengthen their ability to operate equipment safely and effectively.
Plating and presentation influence customer satisfaction and service efficiency. This section explores practical plating methods, considerations for customer consumption needs and techniques for enhancing presentation in line with contemporary service expectations.
Mise en place is essential to the smooth flow of poultry production. This section covers workstation organisation, ingredient preparation and assembly, sequencing tasks for efficiency and storing prepared components appropriately.
Environmental controls are central to food safety in poultry processing. This section examines correct cooking temperatures, cooling procedures, time and temperature controls and strategies for shelf-life optimisation.
Food safety and safe operational practices underpin all aspects of poultry cookery. This section addresses hygiene protocols, contamination control, safe handling of raw poultry, equipment operation, manufacturer instructions and hazard control measures.
Ingredient selection begins with understanding production requirements. This section explains how to confirm recipe needs, calculate ingredient amounts and select poultry based on quality, freshness and stock rotation practices.
Selecting, preparing and using equipment safely ensures efficient workflow. This section explores equipment selection, assembly, cleaning and proper hygienic operation during all stages of poultry production.
Portioning and preparing ingredients requires precision and consistency. This section explores safe thawing processes, sorting and assembling ingredients, weighing and measuring, applying preparation techniques correctly and minimising waste.
Cooking poultry dishes requires adherence to standard recipes and sound judgement. This section focuses on executing prescribed cookery methods, preparing accompaniments and marinades, and applying minor quality adjustments within organisational guidelines.
The course concludes with the presentation of finished poultry dishes. This section covers carving with correct techniques, portioning and serving, adding sauces and garnishes, evaluating presentation quality and storing finished items appropriately, followed by cleaning the work area and managing by-products in accordance with food safety and organisational procedures.
By the end of this course, you will be equipped with the culinary foundations, safety knowledge and practical skills required to prepare and present poultry dishes to a professional standard within commercial kitchen operations.
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 SITHCCC035.
LEARNING OUTCOMES:
By the end of this course, you will be able to understand the following topics:
1. Introduction to Prepare & Present Poultry Dishes
- Overview of commercial poultry preparation and cookery
- Application in hospitality and catering environments
- Legislative, organisational and food safety compliance
- Role of standard recipes and production requirements
2. Culinary Terms and Trade Names for Poultry Production
- Terms for ingredients used in poultry dishes
- Terminology for classical and contemporary poultry dishes
- Trade names for poultry and processed poultry items
3. Poultry Cuts, Classifications and Product Types
- Characteristics of poultry cuts (breast, supreme, maryland, drumstick, thigh, wing, sauté cuts, tenderloin)
- Whole poultry and portioned poultry categories
- Species variations (chicken, duck, feathered game, poultry offal)
4. Ingredients Used in Poultry Dishes
- Common poultry varieties used in commercial kitchens
- Additional ingredients selected according to recipe requirements
5. Characteristics and Quality Indicators of Poultry and Poultry Dishes
- Appearance (balance, colour, contrast, size)
- Fat content
- Freshness and other quality indicators
- Taste and aroma characteristics
- Texture characteristics
6. Historical and Cultural Influences on Poultry Dishes
- Origins of traditional poultry dishes
- Cultural variations in poultry preparation and cooking
7. Date Codes, Stock Rotation and Labelling Requirements
- Contents of date codes
- Rotation labels and FIFO procedures
- Organisational stock management requirements
8. Poultry Preparation Techniques
- Barding
- Brining
- De-boning
- Wet and dry marinating
- Rolling
- Trussing
- Soaking
- Stuffing
- Trimming
- Ballotine
- Galantine
9. Poultry Cookery Methods
- Moist-heat cookery methods
- Dry-heat cookery methods
- Combination cookery methods
- Method selection based on cut and poultry type
10. Use of Poultry By-Products and Waste Minimisation
- Safe and effective use of by-products
- Offcuts for stocks, sauces and value-added dishes
- Profitability and cost-reduction considerations
11. Equipment Used to Produce Poultry Dishes
- Equipment types used in poultry preparation
- Essential features and functions
- Knife types and their uses
- Knife care, sharpening and maintenance
12. Plating and Presentation Methods for Poultry Dishes
- Practical plating methods for service efficiency
- Presentation based on customer consumption needs
13. Mise en Place Requirements for Poultry Dishes
- Workstation organisation
- Ingredient preparation and assembly
- Sequencing tasks for efficient workflow
- Storing prepared components
14. Environmental Conditions for Cooking and Storing Poultry
- Cooking temperature requirements
- Cooling processes
- Time and temperature controls
- Shelf-life optimisation
15. Food Safety and Safe Operational Practices
- Safe handling practices for raw poultry
- Hygiene and contamination control
- Safe operation of equipment
- Manufacturer instructions and hazard controls
16. Selecting Ingredients
- Confirming production requirements
- Calculating ingredient amounts
- Selecting poultry based on quality, freshness and rotation
17. Selecting, Preparing and Using Equipment
- Selecting appropriate knives and equipment
- Assembling and cleaning equipment
- Safe and hygienic equipment use
18. Portioning and Preparing Ingredients
- Safe thawing processes
- Sorting and assembling ingredients
- Weighing, measuring and portioning
- Applying poultry preparation techniques
- Minimising waste
19. Cooking Poultry Dishes
- Following standard recipes for poultry cookery methods
- Preparing accompaniments and marinades
- Adjusting food quality
20. Presenting Poultry Dishes
- Carving using appropriate techniques
- Portioning and serving
- Adding sauces and garnishes
- Evaluating and adjusting presentation
- Storing finished poultry dishes
- 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”.