Skill set details

SITSS00054 - Kitchen Management (Release 1)

Summary

Releases:
ReleaseStatusRelease date
1 1 (this release)Current 03/Mar/2016

Usage recommendation:
Current

Training packages that include this skill set

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Modification History

Not applicable.

Description

A set of skills to equip individuals to manage the operation of a commercial kitchen.

Pathways Information

Achievement of these units provides credit towards qualifications in tourism, travel, hospitality, events, holiday parks and resorts in the SIT Tourism, Travel and Hospitality Training Package and qualifications in the BSB Business Services Training Package.

Licensing/Regulatory Information

Certification requirements apply at a state and territory level to individuals involved in food handling. Certification in some states relies on the achievement of SITXFSA001 Use hygienic practices for food safety.

Food safety legislative and knowledge requirements may differ across borders. Those developing training to support the SITXFSA001 unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.

Skill Set Requirements

Unit code 

Unit title 

BSBDIV501

Manage diversity in the workplace

BSBSUS401

Implement and monitor environmentally sustainable work practices

SITHKOP005

Coordinate cooking operations

SITXFIN003

Manage finances within a budget

SITXFSA001

Use hygienic practices for food safety

SITXHRM003

Lead and manage people

SITXMGT001

Monitor work operations

SITXWHS002

Identify hazards, assess and control safety risks

SITXWHS003

Implement and monitor work health and safety practices

Target Group

This skill set is for commercial cooks, including those who specialise in Asian cookery or patisserie, with a trade qualification who require kitchen management skills.

Suggested words for Statement of Attainment

These units of competency from the SIT Tourism, Travel and Hospitality Training Package provide a set of skills for managing the operation of a commercial kitchen.

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