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.
