Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHCCC026A Mapping and Delivery Guide
Establish and maintain quality control of food
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | SITHCCC026A - Establish and maintain quality control of food |
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Description | This unit describes the performance outcomes, skills and knowledge required to ensure that high standards of food quality are established and maintained in a commercial kitchen environment. These tasks are generally undertaken by a qualified cook or chef who also has some supervisory responsibilities.Quality procedures may be manual or computer-based.Quality data may be collected over different timeframes, according to enterprise requirements and practice.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 catering operations where food and related services are provided. | ||
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 units:SITXFSA001A Implement food safety procedures 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: Establish and implement procedures for quality control. |
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Element: Monitor quality. |
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Element: Solve quality-related problems. |
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