Skill set details

SITSS00057 - Supervision of Cookery Apprentices (Release 1)

Summary

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

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes SITSS00032 - Supervision of ApprenticesUpdated to meet Standards for Training Packages 02/Mar/2016

Training packages that include this skill set

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Modification History

Not applicable.

Description

A set of skills to equip individuals to supervise and mentor cookery apprentices.

Pathways Information

Achievement of these units provides credit towards Certificate IV qualifications in catering and commercial cookery in the SIT Tourism, Travel and Hospitality Training Package and qualifications in the TAE10 Training and Education 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 Use hygienic practices for food safety 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 

SITHKOP005

Coordinate cooking operations

SITXFSA001

Use hygienic practices for food safety

SITXHRM001

Coach others in job skills

TAEASS301B

Contribute to assessment

TAEDEL404A

Mentor in the workplace

Target Group

This skill set is for trade qualified cooks or chefs who are responsible for the supervision of apprentices in a commercial kitchen and play a role in the assessment process.

Suggested words for Statement of Attainment

These units from the SIT Tourism, Travel and Hospitality Training Package provide a set of skills for supervising and mentoring apprentices in a commercial kitchen.

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