Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHCCC033A Mapping and Delivery Guide
Apply catering control principles
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | SITHCCC033A - Apply catering control principles |
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Description | This unit describes the performance outcomes, skills and knowledge required to apply cost control principles to the ordering, storage and processing of food to minimise wastage.Cost control procedures are the processes and procedures implemented at an operational level that result in the control of costs, energy usage, materials and time.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 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. | ||
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:SITHCCC005A Use basic methods of cookerySITHCCC016A Develop cost-effective menus. | ||
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: Identify procedures to reduce wastage. |
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Element: Carry out cost control procedures. |
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Element: Minimise waste. |
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