Assessor Resource
SITHCCC033A
Apply catering control principles
Assessment tool
Version 1.0
Issue Date: May 2024
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.
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.
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