Assessor Resource
SITHCCC033B
Apply catering control principles
Assessment tool
Version 1.0
Issue Date: May 2024
This unit applies to all hospitality and catering operations operations where food and related services are provided, such as restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential catering, in-flight and other transport catering, events catering and private catering.
This unit describes a key operational function for cooks and chefs working at any level. Their role may be operational, supervisory or managerial. Job roles include breakfast cook, short order cook, fast food cook, cook, chef, chef de partie, sous chef, executive chef, caterer, patissier and chef patissier.
This unit describes the performance outcomes, skills and knowledge required to minimise waste to reduce costs, maximise profitability and minimise negative environmental impacts. It requires the ability to effectively order, store and rotate stock to minimise contamination, wastage, loss and theft.
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
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