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 a range of qualifications in the SIT Tourism, Travel and Hospitality 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 specific units of competency relating to food safety.
Food safety legislative and knowledge requirements may differ across borders. Those developing training to support food safety units of competency 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 |
|
SITHKOP013 |
Plan cooking operations |
|
SITXFIN009 |
Manage finances within a budget |
|
SITXFSA005 |
Use hygienic practices for food safety |
|
SITXHRM008 |
Roster staff |
|
SITXHRM009 |
Lead and manage people |
|
SITXMGT004 |
Monitor work operations |
|
SITXWHS007 |
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.
