Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITXINV002 Mapping and Delivery Guide
Maintain the quality of perishable items
Version 1.0
Issue Date: June 2024
Qualification | - |
Unit of Competency | SITXINV002 - Maintain the quality of perishable items |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the performance outcomes, skills and knowledge required to maintain the quality of perishable supplies for food and beverage, commercial cookery or catering operations. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination.It does not include general stock control processes which are covered by SITXINV001 Receive and store stock.The unit is particularly important within a food safety regime and applies to hospitality and catering organisations, including hotels, restaurants, clubs, educational institutions, health establishments, defence forces, cafeterias, residential caterers, in flight and other transport caterers, event and function caterers.Personnel at many levels use this skill in the workplace during the course of their daily activities, including cooks, chefs, caterers, and kitchen attendants.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. Skills must be demonstrated in an operational environment that makes use of perishable food and beverage supplies. This can be: an industry workplace a simulated industry environment, such as a training kitchen or food and beverage outlet serving customers. Assessment must ensure access to: commercial refrigeration facilities: freezer fridge computers, printers and stock control software systems electronic equipment used for stock control containers for hot and cold storage designated: delivery area storage areas for dry goods and perishables recording systems proformas used by the workplace diverse and comprehensive range of perishable food supplies for commercial cookery or catering operations for the groups selected from the list in the Performance Evidence organisation specifications: current commercial stock control procedures and documentation for the ordering, monitoring and maintenance of stock temperature recording charts thermometers. Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors. |
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Prerequisites/co-requisites | |||
Competency Field | Inventory |
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: Store supplies in appropriate conditions. |
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Element: Maintain perishable supplies at optimum quality. |
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Element: Check perishable supplies and dispose of spoilt stock. |
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