- SITHCCC004A - Clean and maintain kitchen premises
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHCCC004A Mapping and Delivery Guide
Clean and maintain kitchen premises
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | SITHCCC004A - Clean and maintain kitchen premises |
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Description | This unit describes the performance outcomes, skills and knowledge required to clean and maintain kitchens, and food preparation and storage areas in commercial cookery or catering operations.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement. | ||
Employability Skills | The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements. | ||
Learning Outcomes and Application | This unit applies to all enterprises with kitchen premises and equipment, such as restaurants, hotels, clubs, cafeterias and other catering operations. Those undertaking this role work under supervision, usually as part of a team such as kitchen attendants and cooks. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | This unit must be assessed after the following prerequisite unit:SITXOHS002A Follow workplace hygiene procedures. | ||
Competency Field | Commercial Cookery and Catering |
Development and validation strategy and guide for assessors and learners | Student Learning Resources | Handouts Activities |
Slides PPT |
Assessment 1 | Assessment 2 | Assessment 3 | Assessment 4 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Clean, sanitise and store equipment. |
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Element: Clean and sanitise premises. |
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Element: Handle waste and linen. |
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Evidence Required
List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package. | |
Critical aspects for assessment and evidence required to demonstrate competency | Evidence of the following is essential: ability to clean all food preparation and presentation areas hygienically and safely according to food safety and OHS regulations ability to clean various types of surfaces and large and small equipment and utensils commonly found in a commercial kitchen. |
Context of and specific resources for assessment | Assessment must ensure: demonstration of skills within a fully equipped operational commercial kitchen and kitchen storage area as defined in the Assessment Guidelines access to: various surfaces for cleaning appropriate chemicals and material safety data sheets (MSDS) pest control products mops, brooms and brushes cloths, swabs and plastic bucket personal protective equipment, such as gloves, goggles, face masks and rubber aprons waste sink for mops use of appropriate cleaning materials and equipment for kitchen areas. |
Methods of assessment | A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: direct observation of the candidate cleaning a fully equipped commercial kitchen and storage areas inspection of areas cleaned by the candidate written or oral questions to test knowledge of cleaning materials and equipment, safety and hygiene issues review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate. Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended. |
Assessing employability skills | Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts. |
Submission Requirements
List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here
Assessment task 1: [title] Due date:
(add new lines for each of the assessment tasks)
Assessment Tasks
Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.
This section describes the essential skills and knowledge and their level, required for this unit. |
The following skills must be assessed as part of this unit: correct and safe usage and storage of cleaning materials and chemicals safe work practices, particularly in relation to bending, lifting, carrying and using equipment logical and time-efficient work flow problem-solving skills to deal with difficult or unusual stains and soiling literacy skills to read instructions and labels on equipment and cleaning chemicals numeracy skills to calculate correct quantities of cleaning agents to use. |
The following knowledge must be assessed as part of this unit: various types of chemicals and equipment and their uses for cleaning and sanitising in a kitchen context sanitising and disinfecting methods and procedures and the importance and purpose of each hygiene and cross-contamination issues related to kitchens waste management and disposal procedures and practices environmentally responsible products and practices in relation to kitchen cleaning. |
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below. | |
Equipment to be cleaned and sanitised must include: | crockery glassware cutlery utensils pots, pans and dishes containers chopping boards garbage bins. |
Cleaning equipment may include: | dishwashers floor scrubbers or polishers mops cleaning cloths brooms and dustpans pressurised steam and water cleaners. |
Surfaces to be cleaned must include: | walls floors shelves benches and working surfaces ovens, stoves, cooking equipment and appliances fridges, freezers and coolrooms storerooms and cupboards extraction fans. |
Procedures in the event of a chemical accident may include: | following first aid procedures within scope of individual responsibility ensuring contaminated food is destroyed ensuring food preparation area, surfaces and equipment are treated according to enterprise procedures to avoid any risk to food. |
Linen may include: | napkins tablecloths serving cloths tea towels clothing cleaning cloths. |
Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.
Observation Checklist
Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice | Yes | No | Comments/feedback |
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Select and use chemicals for cleaning and sanitising kitchen equipment and utensils. | |||
Clean and sanitise equipment and utensils according to manufacturer instructions and without causing damage. | |||
Store or stack cleaned equipment and utensils safely and in the designated place. | |||
Use cleaning equipment safely and according to manufacturer instructions. | |||
Assemble and disassemble cleaning equipment in a safe manner. | |||
Store cleaning equipment safely and correctly in the designated position and area. | |||
Follow cleaning schedules correctly. | |||
Use chemicals and equipment correctly and safely to clean and sanitise walls, floors, shelves and other surfaces. | |||
Clean and sanitise walls, floors, shelves and working surfaces without causing damage to health or property. | |||
Follow procedures in the event of a chemical accident according to enterprise policy and procedures. | |||
Sort waste and dispose of it according to hygiene regulations, enterprise practices and procedures and environmental considerations. | |||
Dispose of cleaning chemicals safely and according to environmental considerations. | |||
Sort linen and safely remove it according to enterprise procedures. |
Forms
Assessment Cover Sheet
SITHCCC004A - Clean and maintain kitchen premises
Assessment task 1: [title]
Student name:
Student ID:
I declare that the assessment tasks submitted for this unit are my own work.
Student signature:
Result: Competent Not yet competent
Feedback to student
Assessor name:
Signature:
Date:
Assessment Record Sheet
SITHCCC004A - Clean and maintain kitchen premises
Student name:
Student ID:
Assessment task 1: [title] Result: Competent Not yet competent
(add lines for each task)
Feedback to student:
Overall assessment result: Competent Not yet competent
Assessor name:
Signature:
Date:
Student signature:
Date: