Certificate IV in Commercial Cookery
Unit Of competency Modification History Not applicable. Application This unit describes the skills and knowledge required to follow organisational infection prevention and control procedures, including implementing standard and transmission-based precautions and responding to infection risks. This unit applies to individuals working in health and direct client care contexts. The skills in this unit must be […]
Unit application and prerequisites UNIT CODE SITHCCC002 UNIT TITLE Prepare and present simple dishes APPLICATION This unit describes the performance outcomes, skills and knowledge required to prepare and present a limited range of simple menu items following standard recipes. While some cooking may be involved, there is no requirement to use the full range of […]
Task: Assessment Requirements Performance Evidence Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and: 1. Demonstrate the use of predetermined health, safety and security procedures and safe work practices in work functions on at least three occasions 2. Demonstrate correct […]
Question: Assessment Task 1: Prepare a questionnaire and guidance document Overview In this task you are required to develop a questionnaire to identify the reasons causing issues, problems and conflicts in the kitchen and to seek suggestions on how to address these. You are then to prepare a brief summary for staff on conflict resolution […]
Unit application and prerequisites UNIT CODE SITHCCC023 UNIT TITLE Use cookery skills effectively APPLICATION This unit describes the performance outcomes, skills and knowledge required to use a range of cookery skills during service and production periods. The unit integrates key technical and organisational skills covered in individual units and focuses on the way these must […]
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UNIT DESCRIPTION This unit describes the skills and knowledge required to develop and monitor implementation of the operational plan to provide efficient and effective workplace practices within the organisation’s productivity and profitability plans. Management at a strategic level requires systems and procedures to be developed and implemented to facilitate the organisation’s operational plan. This unit […]
SITXMGT001 Monitor Work Operations Sample Assignment Assignment Activity 1 Chose a department from the flowing list and develop simulated or real details about that department and the KPIs of that department. Kitchen, Housekeeping, Bar, Front of House, Tour desk. Front of House Customer satisfaction Front of house labor hours Food, dessert, and beverage sales per […]
SITXINV002 MAINTAIN THE QUALITY OF PERISHABLE ITEMS ASSIGNMENT HELP Perishable items are considered for those items that can lose their quality over period of time. It is very essential for perishable food items to keep them fresh so that consumers can eat it. They require special methods and technique to keep those items fresh and […]
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