Modification History
Not applicable.
Description
This qualification provides the skills and knowledge for an individual to be competent in routine tasks in the kitchen. Work would be undertaken in various hospitality enterprises where food is prepared and served, including restaurants, hotels, catering operations, clubs, pubs, cafes, cafeterias and coffee shops. Individuals may work in a team but always under direct supervision.
The qualification is suitable for an Australian apprenticeship pathway and for VET in Schools delivery.
Job roles
Individuals with this qualification are able to perform roles such as:
- receiving and storing stock
- preparing food items (mise en place)
- making simple food items, such as sandwiches and salads
- cleaning and tidying the kitchen and storage areas
- assisting in the service of food through use of presentation skills.
Possible job titles include:
- kitchen attendant
- larder hand
- sandwich hand.
Prerequisite requirements
There are no prerequisites for entry to this qualification.
Pathways Information
Not applicable.
Licensing/Regulatory Information
Not applicable.
Entry Requirements
Not applicable.
Employability Skills Summary
EMPLOYABILITY SKILLS SUMMARY
SIT10307 Certificate I in Hospitality (Kitchen Operations )
The following table contains a summary of the employability skills required by the hospitality industry for this qualification. The employability skills facets described here are broad industry requirements that may vary depending on qualification packaging options.
|
Employability skill |
Industry /enterprise requirements for this qualification include : |
|
Communication |
Communicating with colleagues to determine and interpret their needs and the needs of customers; interpreting and providing information to colleagues in a culturally appropriate manner; speaking clearly and directly to colleagues to ensure a positive outcome. |
|
Teamwork |
Following instructions and working as a team member under supervision; working with colleagues to ensure the requirements of customers are met. |
|
Problem solving |
Identifying and clarifying the extent of operational problems in the kitchen and requesting assistance from team members and supervisors in resolving details; using predetermined policies and procedures to guide solutions to operational problems in the kitchen. |
|
Initiative and enterprise |
Taking initiative to maintain a high standard of personal hygiene; identifying better ways to manage safety risks by participating in group risk assessment activities. |
|
Planning and organising |
Collecting, analysing and organising information to allow for safe and efficient kitchen operations; using appropriate predetermined policies and procedures to guide such activities. |
|
Self-management |
Understanding and complying with the legal responsibilities that apply to own role in kitchen operations; knowing and taking responsibility for own role in safe working practices. |
|
Learning |
Knowing the structure of networks within and sources of new information on the hospitality industry, in particular kitchen operations, to enable the sourcing of ongoing learning opportunities; proactively seeking and sharing information with colleagues on new hospitality products and services affecting kitchen operations. |
|
Technology |
Understanding the operating capability and demonstrating the correct use of technologies; selecting and using the right personal protective equipment to manage personal safety in the workplace. |
Due to the high proportion of electives required by this qualification, the industry/enterprise requirements described above for each employability skill are representative of the hospitality industry in general and may not reflect specific job roles. Learning and assessment strategies for this qualification should be based on the requirements of the units of competency for this qualification.
Packaging Rules
|
QUALIFICATION RULES To achieve a Certificate I in Hospitality (Kitchen Operations), 10 units must be completed:
In all cases the selection of the elective must be guided by the job outcome sought, local industry requirements and the characteristics of this qualification. |
|
CORE UNITS |
||
|
SITHCCC001B |
Organise and prepare food |
|
|
SITHCCC002A |
Present food |
|
|
SITHCCC003B |
Receive and store kitchen supplies |
|
|
SITHCCC004B |
Clean and maintain kitchen premises |
|
|
SITXCOM001A |
Work with colleagues and customers |
|
|
SITXOHS001B |
Follow health, safety and security procedures |
|
|
SITXOHS002A |
Follow workplace hygiene procedures |
|
|
ELECTIVE UNITS |
|
|
Communication and Teamwork |
|
|
SITXCOM002A |
Work in a socially diverse environment |
|
TLIE507C |
Carry out basic workplace calculations |
|
Commercial Cookery and Catering |
|
|
SITHCCC005A |
Use basic methods of cookery |
|
SITHCCC006A |
Prepare appetisers and salads |
|
SITHCCC007A |
Prepare sandwiches |
|
Working in Industry |
|
|
SITHIND001B |
Develop and update hospitality industry knowledge |
Examples of elective units relevant to specific job outcomes and hospitality contexts at this level are as follows:
Kitchen attendant or larder hand
SITHCCC006A Prepare appetisers and salads
Sandwich hand
SITHCCC007A Prepare sandwiches
