ELEMENT - DOC by fjwuxn

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									Competency Bank

SIT20307
Certificate II in Hospitality
(Kitchen Operations)




Hospitality
Training Package
                   Certificate II Hospitality (Kitchen Operations)

                  Hospitality
              Competency Standards
                                           CONTENTS
SITHCCC001A   Organise and prepare food ......................................................................... 3
SITHCCC002A   Present food ............................................................................................... 7
SITHCCC003A   Receive and store kitchen supplies .......................................................... 11
SITHCCC004A   Clean and maintain kitchen premises ...................................................... 16
SITHCCC005A   Use basic methods of cookery ................................................................. 20
SITHCCC027A   Prepare, cook and serve food for food service ......................................... 25
SITHIND001A   Develop and update hospitality industry knowledge ............................... 31
SITXCOM001A   Work with colleagues and customers ...................................................... 37
SITXCOM002A   Work in a socially diverse environment .................................................. 43
SITXOHS001A   Follow health, safety and security procedures ......................................... 48
SITXOHS002A   Follow workplace hygiene procedures .................................................... 55
SITHCCC006A   Prepare appetisers and salads ................................................................... 62
SITHCCC007A   Prepare sandwiches .................................................................................. 67
SITHCCC013A   Prepare hot and cold desserts ................................................................... 71
SITHCCC015A   Plan and prepare food for buffets............................................................. 75
SITHFAB003A   Serve food and beverage to customers..................................................... 79
SITHFAB010A   Prepare and serve non-alcoholic beverages ............................................. 85
SITHFAB012A   Prepare and serve espresso coffee............................................................ 90
SITHCCC001A                       Organise and prepare food

Unit descriptor                   This unit describes the performance outcomes, skills and
                                  knowledge required to organise and prepare a variety of foods
                                  for the kitchen of a hospitality or catering operation. It focuses
                                  on general food preparation techniques.
                                  The term ‘organising and preparing food’ is also referred to as
                                  ‘mise en place’ and includes basic preparation prior to serving
                                  food, which may involve cooking components of a dish but
                                  does not include the actual presentation.
                                  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.
Prerequisite units                This unit must be assessed after the following prerequisite unit:
                                    SITXOHS002A Follow workplace hygiene procedures.

Application of the unit           This unit applies to hospitality and catering operations where
                                  food is prepared and served, and may include the preparation of
                                  food for Asian cuisines.
                                  Those undertaking this role work under supervision and usually
                                  as part of a team.

Competency field                  Commercial Cookery and Catering

Sector                            Hospitality


ELEMENT                           PERFORMANCE CRITERIA
Elements describe the essential   Performance criteria describe the required performance needed to
outcomes of a unit of             demonstrate achievement of the element. Where bold italicised text is used,
competency.                       further information is detailed in the required skills and knowledge and/or
                                  the range statement. Assessment of performance is to be consistent with the
                                  evidence guide.

1   Prepare and use               1.1   Select equipment of the correct type and size for the job,
    equipment.                          and ensure that it is clean, safely assembled and ready
                                        before use.
                                  1.2   Use equipment correctly, safely and hygienically.
2   Assemble and prepare          2.1   Identify ingredients according to standard recipes, recipe
    ingredients for menu                cards or enterprise requirements.
    items.                        2.2   Assemble ingredients according to the correct quantity,
                                        type and quality required.
                                  2.3   Prepare ingredients in the required form and timeframe.
3   Prepare dairy, dry            3.1   Prepare food according to correct weight, amount and
    goods, fruits and                   number of portions.
ELEMENT                             PERFORMANCE CRITERIA
     vegetables.                    3.2     Clean, peel and prepare vegetables and fruit as required
                                            for menu items.
                                    3.3     Prepare dairy products as required for menu items,
                                            ensuring they are correctly handled.
                                    3.4     Measure, sift where appropriate, and use dry goods as
                                            required for menu items.
                                    3.5     Prepare general food items as required for menus.
4    Prepare meat, seafood          4.1     Prepare and portion meat, seafood and poultry accurately,
     and poultry.                           according to size, weight and required menu items.
                                    4.2     Trim, mince or slice and prepare meat correctly.
                                    4.3     Clean, prepare and fillet fish and seafood correctly.
                                    4.4     Trim and prepare poultry correctly.
                                    4.5     Store meat, seafood and poultry hygienically.

REQUIRED SKILLS AND KNOWLEDGE
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:
  logical and time-efficient work flow
  knife handling techniques
  cutting techniques for foods as required for menu items
  hygienic handling of food and equipment according to local, state or territory and
   national regulatory requirements
  safe work practices according to OHS principles and procedures, particularly with regard
   to using knives
  waste minimisation techniques and environmental considerations in relation to food
   preparation
  problem-solving skills to deal with minor problems, such as shortages of ingredients
  literacy skills to read recipes, menus, instructions and orders
  numeracy skills to calculate portions, and weigh and measure quantities of ingredients.
The following knowledge must be assessed as part of this unit:
  uses and characteristics of basic food products and types of menus as required.
RANGE STATEMENT
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 may be mechanical                   knives, cleavers and utensils
or power driven and must                      food processors, blenders and mixers
include:
                                              slicers
                                              grills or salamanders
                                              fryers
                                              large fixed equipment, such as bains marie and
                                               fridges.
RANGE STATEMENT
Food items to be prepared:                  must include the use of:
                                             - dairy products, including milk, yoghurt, cheeses and
                                               alternatives, e.g. soy products
                                             - dry goods, such as flours, sugars, pastas and rice
                                             - standard fruit and vegetables
                                             - general food items such as sauces, condiments and
                                               flavourings, garnishes, coatings and batters
                                             - meat, seafood and poultry that may be fresh, frozen,
                                               preserved or pre-prepared
                                            may include the use of:
                                             - meat products such as standard cuts, sausages, hams
                                               and salami.

EVIDENCE GUIDE
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 Evidence of the following is essential:
and evidence required to          application of hygiene and safety principles and
demonstrate competency             procedures
                                  ability to organise and prepare a wide variety of
                                   general food items within realistic workplace time
                                   constraints.

Context of and specific                  Assessment must ensure:
resources for assessment                   demonstration of skills within normal operating
                                            conditions of a fully equipped commercial kitchen
                                            including industry-current equipment
                                           industry-realistic ratios of kitchen staff to customers.
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 preparing food
                                            inspection of food items prepared by the candidate
                                            written or oral questions to assess knowledge of
                                             preparation techniques for various food types
                                            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,
                                         for example:
                                            SITHCCC002A Present food
                                            SITHCCC007A Prepare sandwiches.
EVIDENCE GUIDE

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.
                                 Employability skills embedded in this unit should be
                                 assessed holistically with other relevant units that make
                                 up the skill set or qualification and in the context of the
                                 job role.
SITHCCC002A                       Present food

Unit descriptor                   This unit describes the performance outcomes, skills and
                                  knowledge required to efficiently and professionally plate,
                                  present and serve food in a commercial kitchen or catering
                                  operation. It may include the presentation of food for Asian
                                  cuisines.
                                  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.
Prerequisite units                This unit must be assessed after the following prerequisite unit:
                                    SITXOHS002A Follow workplace hygiene procedures.

Application of the unit           This unit applies to all establishments where food is prepared
                                  and served. Those undertaking this role would work under
                                  supervision and usually as part of a team.
Competency field                  Commercial Cookery and Catering

Sector                            Hospitality

ELEMENT                           PERFORMANCE CRITERIA
Elements describe the essential   Performance criteria describe the required performance needed to
outcomes of a unit of             demonstrate achievement of the element. Where bold italicised text is used,
competency.                       further information is detailed in the required skills and knowledge and/or
                                  the range statement. Assessment of performance is to be consistent with the
                                  evidence guide.

1   Prepare food for              1.1   Identify foods for menu items.
    service.                      1.2   Arrange sauces and garnishes to enterprise requirements
                                        for specific dishes.
2   Portion and plate             2.1   Ensure that sufficient supplies of clean, undamaged
    food.                               crockery are available at temperatures appropriate to food
                                        being served.
                                  2.2   Portion food according to enterprise policies and standard
                                        recipes.
                                  2.3   Plate food and present neatly and attractively, without
                                        drips or spills, to the enterprise requirements for the
                                        specified dish, taking into consideration eye appeal, colour
                                        and contrast, temperature of food, service equipment, and
                                        classical and innovative arrangement styles.
                                  2.4   Serve food to be displayed in public areas in appropriate
                                        serviceware at the correct temperature, in an attractive
                                        manner, without drips or spills and giving attention to
                                        colour.
ELEMENT                             PERFORMANCE CRITERIA

3    Work in a team.                3.1     Demonstrate good teamwork with all kitchen and food
                                            service staff to ensure timely, quality service of food.
                                    3.2     Organise and follow a kitchen routine for food service to
                                            maximise food quality and minimise delays.
                                    3.3     Maintain a high standard of personal and work-related
                                            hygiene practices.

REQUIRED SKILLS AND KNOWLEDGE
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:
  logical and time-efficient work flow
  safe work practices according to OHS principles and procedures
  hygienic handling of food and equipment according to regulatory requirements
  waste minimisation techniques and environmental considerations in relation to food
   presentation
  problem-solving skills to deal with minor problems such as shortages of ingredients,
   spillages and mistakes
  literacy skills to read menus and orders
  numeracy skills to calculate portions and plate menu items uniformly.
The following knowledge must be assessed as part of this unit:
  use and characteristics of basic food products and types of menus as required
  classical and innovative styles of food presentation for major food groups.

RANGE STATEMENT
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.
A variety of foods must be                    entrees
plated, presented and served,                 main courses
including:
                                              desserts
                                              soups
                                              sandwiches
                                              breakfast items
                                              canapés and appetisers.
Service equipment may include:                food and beverage trays.
                                              buffet or suitable table
                                              dishes and platters
                                              buffet and smorgasbord display items.
EVIDENCE GUIDE
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 Evidence of the following is essential:
and evidence required to          application of hygiene and safety principles and
demonstrate competency             procedures
                                  ability to plate, present and serve a general range of
                                   foods efficiently and within realistic workplace time
                                   constraints
                                  ability to work as part of a team in a positive and
                                   courteous manner.
Context of and specific                  Assessment must ensure:
resources for assessment                   demonstration of skills within a fully equipped
                                            operational commercial kitchen, including
                                            industry-current equipment, as defined in the
                                            Assessment Guidelines
                                           access to a range of equipment for presenting food,
                                            including:
                                            - appropriate crockery and utensils for service
                                            - food and beverage trays
                                            - buffet table or unit (if displaying as buffet)
                                            - buffet display items, such as platters
                                            - display boards
                                           use of authentic menu items.

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 working as a
                                             member of a team and plating and presenting food
                                            written or oral questions to assess knowledge of
                                             presentation techniques for different food items
                                            review of portfolios of evidence, such as photographs,
                                             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,
                                         for example:
                                            SITHCCC001A Organise and prepare food.
EVIDENCE GUIDE
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.
                                 Employability skills embedded in this unit should be
                                 assessed holistically with other relevant units that make
                                 up the skill set or qualification and in the context of the
                                 job role.
SITHCCC003A                       Receive and store kitchen supplies

Unit descriptor                   This unit describes the performance outcomes, skills and
                                  knowledge required to receive and store supplies in
                                  commercial cookery or catering operations. It focuses on the
                                  general stock handling procedures required for food and
                                  kitchen-related goods.
                                  Supplies refer to all perishable and non-perishable goods
                                  received from both internal and external suppliers and
                                  maintained within a stock control system.
                                  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.
Prerequisite units                This unit must be assessed after the following prerequisite unit:
                                    SITXOHS002A Follow workplace hygiene procedures.

Application of the unit           This unit applies to all hospitality and catering enterprises
                                  where kitchen supplies are received and stored, such as
                                  restaurants, hotels, clubs, cafeterias and other catering
                                  operations. Those undertaking this role would work under
                                  supervision and would usually be part of a team.

Competency field                  Commercial Cookery and Catering

Sector                            Hospitality


ELEMENT                           PERFORMANCE CRITERIA
Elements describe the essential   Performance criteria describe the required performance needed to
outcomes of a unit of             demonstrate achievement of the element. Where bold italicised text is used,
competency.                       further information is detailed in the required skills and knowledge and/or
                                  the range statement. Assessment of performance is to be consistent with the
                                  evidence guide.
1   Take delivery of              1.1   Check all incoming supplies against specifications,
    supplies.                           orders and delivery documentation taking into account
                                        quantity, size, weight, quality and freshness, according to
                                        enterprise procedures and regulatory requirements.
                                  1.2   Identify and record information about the supplier, any
                                        temperature checks undertaken, any variations and
                                        discrepancies and report them to the appropriate person.
                                  1.3   Inspect supplied items for damage, quality, use-by dates,
                                        breakages or discrepancies and record details according
                                        to enterprise policy and regulatory requirements.
                                  1.4   Manage excess stock appropriately, according to
                                        enterprise policy.
ELEMENT                             PERFORMANCE CRITERIA
2    Store supplies.                2.1     Transport supplies to appropriate storage area promptly,
                                            ensuring that stock is protected from loss, contamination,
                                            spoilage, temperature abuse and pests according to OHS
                                            and food safety procedures.
                                    2.2     Store supplies in appropriate storage area, ensuring
                                            compliance with enterprise procedures, food safety
                                            program, and regulatory requirements for temperature,
                                            ventilation and sanitation.
                                    2.3     Record supply levels accurately and promptly according
                                            to enterprise procedures and regulatory requirements.
                                    2.4     Label supplies according to enterprise procedures.
3    Rotate and maintain            3.1     Rotate supplies according to enterprise policy.
     supplies.                      3.2     Move and shift supplies according to safety and hygiene
                                            requirements.
                                    3.3     Check the quality of supplies and complete reports as
                                            required.
                                    3.4     Dispose of damaged or spoiled supplies according to
                                            enterprise and regulatory requirements.
                                    3.5     Identify and report any problems promptly.
                                    3.6     Maintain storage areas in optimum condition, ensuring
                                            that they are clean, at required temperature, free from
                                            vermin or infestation and free from defects.

REQUIRED SKILLS AND KNOWLEDGE
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:
  ability to use a thermometer correctly to undertake temperature checks using a
   thermometer for a range of foods at different temperatures
  logical and time-efficient work flow
  safe work practices, particularly in relation to lifting and handling, and stacking and
   transporting goods
  waste minimisation techniques and environmental considerations in relation to receipt
   and storage of kitchen supplies.
  problem-solving skills to deal with minor problems such as shortages, variations and
   errors
  literacy skills to read and check delivery documentation against order requirements and
   complete records relating to deliveries
  numeracy skills to count and check quantities of stock.
REQUIRED SKILLS AND KNOWLEDGE
The following knowledge must be assessed as part of this unit:
  principles of stock control, including:
   - rotation
   - correct storage procedures for specific goods
   - food segregation
   - checking for slow moving items
  common examples of stock control documentation and systems
  enterprise requirements and procedures related to the Australia New Zealand Food
   Standards Code and food safety programs
  suitable storage for the various types of food
  basic supplies and commodities
  hygiene procedures related to stock handling and storage.

RANGE STATEMENT
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.

Supplies:                                   must include:
                                             - food, including dry goods, dairy products, meat and
                                               seafood, poultry, fruit and vegetables and frozen
                                               goods
                                            may include:
                                             - beverages
                                             - utensils and equipment for food preparation
                                             - cleaning materials and equipment
                                             - linen, such as tea towels, serviettes, tablecloths and
                                               aprons
                                             - stationery, vouchers and tickets.

Temperature checks may be                   raw foods
taken for a range of foods at
                                            ingredients
different temperatures, including:
                                            cold, frozen or reheated foods or ingredients.

Variations and discrepancies                rejection of food that is likely to be contaminated, for
must include:                                example, it is at the incorrect temperature (food that is
                                             intended to be frozen but has thawed, or cold food that
                                             is in the temperature danger zone)
                                            packaged food that is exposed through damaged
                                             packaging
                                            incorrect quantities, amounts or weights
                                            wrong product.
Regulatory requirements                     Australia New Zealand Food Standards Code
include:                                    local, state or territory food safety regulations.
RANGE STATEMENT
Storage may include:                         refrigeration
                                             freezers
                                             coolrooms
                                             dry stores.

EVIDENCE GUIDE
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 Evidence of the following is essential:
and evidence required to          ability to receive, handle and store kitchen supplies
demonstrate competency             safely and efficiently
                                  understanding of the OHS and hygiene issues related
                                   to receipt, handling and storage of supplies.
Context of and specific                  Assessment must ensure:
resources for assessment                   access to a range of perishable and non-perishable
                                            supplies
                                           demonstration of skills within a fully equipped
                                            kitchen storage area as defined in the Assessment
                                            Guidelines.
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 receiving and
                                             storing supplies for an operational commercial kitchen
                                            written or oral questions to test knowledge of stock
                                             procedures for different food items
                                            review of workplace reports and records related to
                                             stock control, prepared by the candidate
                                            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.
                                         Employability skills embedded in this unit should be
                                         assessed holistically with other relevant units that make
                                         up the skill set or qualification and in the context of the
                                         job role.
SITHCCC004A                       Clean and maintain kitchen premises

Unit descriptor                   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.
Prerequisite units                This unit must be assessed after the following prerequisite unit:
                                    SITXOHS002A Follow workplace hygiene procedures.
Application of the unit           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.
Competency field                  Commercial Cookery and Catering

Sector                            Hospitality


ELEMENT                           PERFORMANCE CRITERIA
Elements describe the essential   Performance criteria describe the required performance needed to
outcomes of a unit of             demonstrate achievement of the element. Where bold italicised text is used,
competency.                       further information is detailed in the required skills and knowledge and/or
                                  the range statement. Assessment of performance is to be consistent with the
                                  evidence guide.

1   Clean, sanitise and           1.1   Select and use chemicals for cleaning and sanitising
    store equipment.                    kitchen equipment and utensils.
                                  1.2   Clean and sanitise equipment and utensils according to
                                        manufacturer instructions and without causing damage.
                                  1.3   Store or stack cleaned equipment and utensils safely and
                                        in the designated place.
                                  1.4   Use cleaning equipment safely and according to
                                        manufacturer instructions.
                                  1.5   Assemble and disassemble cleaning equipment in a safe
                                        manner.
                                  1.6   Store cleaning equipment safely and correctly in the
                                        designated position and area.
2   Clean and sanitise            2.1   Follow cleaning schedules correctly.
    premises.                     2.2   Use chemicals and equipment correctly and safely to
                                        clean and sanitise walls, floors, shelves and other
                                        surfaces.
ELEMENT                             PERFORMANCE CRITERIA
                                    2.3     Clean and sanitise walls, floors, shelves and working
                                            surfaces without causing damage to health or property.
                                    2.4     Follow procedures in the event of a chemical accident
                                            according to enterprise policy and procedures.
3    Handle waste and               3.1     Sort waste and dispose of it according to hygiene
     linen.                                 regulations, enterprise practices and procedures and
                                            environmental considerations.
                                    3.2     Dispose of cleaning chemicals safely and according to
                                            environmental considerations.
                                    3.3     Sort linen and safely remove it according to enterprise
                                            procedures.

REQUIRED SKILLS AND KNOWLEDGE
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.

RANGE STATEMENT
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                   crockery
sanitised must include:                       glassware
                                              cutlery
                                              utensils
                                              pots, pans and dishes
                                              containers
                                              chopping boards
                                              garbage bins.
RANGE STATEMENT

Cleaning equipment may                       dishwashers
include:                                     floor scrubbers or polishers
                                             mops
                                             cleaning cloths
                                             brooms and dustpans
                                             pressurised steam and water cleaners.
Surfaces to be cleaned must                  walls
include:                                     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                 following first aid procedures within scope of
chemical accident may include:                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.

EVIDENCE GUIDE
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 Evidence of the following is essential:
and evidence required to          ability to clean all food preparation and presentation
demonstrate competency             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.
EVIDENCE GUIDE
Context of and specific          Assessment must ensure:
resources for assessment           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.
                                 Employability skills embedded in this unit should be
                                 assessed holistically with other relevant units that make
                                 up the skill set or qualification and in the context of the
                                 job role.
SITHCCC005A                       Use basic methods of cookery

Unit descriptor                   This unit describes the performance outcomes, skills and
                                  knowledge required to use a range of basic cookery methods to
                                  prepare menu items for the kitchen of a hospitality or catering
                                  operation. The unit underpins effective performance in all other
                                  cookery units.
                                  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.
Prerequisite units                This unit must be assessed after the following prerequisite
                                  units:
                                     SITHCCC001A Organise and prepare food
                                     SITHCCC002A Present food
                                     SITXOHS002A Follow workplace hygiene procedures.

Application of the unit           This unit applies to hospitality and catering enterprises where
                                  food is prepared and served such as restaurants, hotels, clubs,
                                  cafeterias and other catering operations. It applies to cooks who
                                  usually work as part of a team and under supervision.

Competency field                  Commercial Cookery and Catering

Sector                            Hospitality


ELEMENT                           PERFORMANCE CRITERIA
Elements describe the essential   Performance criteria describe the required performance needed to
outcomes of a unit of             demonstrate achievement of the element. Where bold italicised text is used,
competency.                       further information is detailed in the required skills and knowledge and/or
                                  the range statement. Assessment of performance is to be consistent with the
                                  evidence guide.

1   Select and use                1.1   Select appropriate equipment and technology for
    cooking equipment                   particular cooking methods.
    and technology.               1.2   Use equipment hygienically, safely and according to
                                        manufacturer instructions.
2   Prepare and cook food         2.1   Use various cookery methods to prepare dishes to
    using basic methods                 enterprise standard.
    of cookery.                   2.2   Calculate correct quantities and ratios of commodities for
                                        specific cookery methods.
                                  2.3   Complete cooking process in a logical and safe manner.
                                  2.4   Identify problems with the cooking process promptly and
                                        take corrective action.
                                  2.5   Prepare dishes using a range of methods and current
ELEMENT                             PERFORMANCE CRITERIA
                                            technology within acceptable enterprise and customer
                                            timeframes.
                                    2.6     Work cooperatively with kitchen and front-of-house
                                            colleagues to ensure timely preparation of dishes.

REQUIRED SKILLS AND KNOWLEDGE
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:
  logical and time-efficient work flow
  use and characteristics of a range of equipment used for the required methods of cookery
  safe work practices, particularly in relation to bending and lifting, and using cutting
   implements, appliances, heated surfaces and other equipment that carries a risk of burns
  waste minimisation techniques and environmental considerations in relation to different
   cookery methods
  problem-solving skills to deal with problems such as shortages of food items, mistakes or
   problems in commodities or meals produced, and equipment failure
  literacy skills to read menus, orders and instructions
  numeracy skills to calculate quantities and portions against orders.
The following knowledge must be assessed as part of this unit:
  food classification for the major food groups
  characteristics of different foods and appropriate cookery methods
  underlying principles of all basic methods of cookery
  culinary terms commonly used in association with the required methods of cookery
  effects of different cookery methods on the nutritional value of food
  principles and practices of personal and professional hygiene related to working in a
   kitchen, including appropriate uniform and personal protective equipment.
RANGE STATEMENT
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 and technology                    electric, gas or induction ranges
may include:                                ovens, including combi ovens
                                            microwaves
                                            grills and griddles
                                            deep-fryers
                                            salamanders
                                            food processors
                                            blenders
                                            mixers
                                            slicers
                                            tilting frypan and bratt pan
                                            steamers
                                            utensils
                                            cutlery.
Cookery methods may include                 boiling
any used within an enterprise               poaching
but must include the following:
                                            steaming
                                            stewing
                                            braising
                                            roasting
                                            baking
                                            grilling
                                            shallow frying
                                            deep-frying
                                            stir-frying
                                            pan-frying.
Dishes to be prepared must use              dairy products, such as milk, butter, yoghurt, cheeses
a range of commonly-found                    and alternatives
commodities including:                      dry goods, such as flours, sugars, pastas and rice
                                            standard fruit and vegetables
                                            eggs
                                            meat, seafood and poultry, which may be fresh,
                                             frozen, preserved or pre-prepared, and may also
                                             include meat products such as standard cuts, sausages,
                                             hams, salami and other meat products
                                            general food items, such as oils, sauces, condiments
                                             and flavourings, garnishes, coatings and batters.
EVIDENCE GUIDE
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 Evidence of the following is essential:
and evidence required to          ability to prepare dishes on more than one occasion
demonstrate competency             within realistic workplace time constraints using a
                                   range of cookery methods
                                  knowledge of major food groups, culinary
                                   terminology and equipment as they relate to the
                                   required methods of cookery
                                  application of hygiene and safety principles and
                                   procedures during the cooking process.
Context of and specific                  Assessment must ensure:
resources for assessment                   demonstration of skills within a fully equipped
                                            operational commercial kitchen, including
                                            industry-current equipment, as defined in the
                                            Assessment Guidelines
                                           demonstration of cookery methods with commodities
                                            from the major food groups, including different menus
                                            and food items
                                           access to appropriate utensils, cutlery and equipment
                                            to undertake the full range of basic cookery methods,
                                            including poaching, stewing, braising, roasting, deep
                                            and shallow frying, boiling, atmospheric and pressure
                                            steaming, grilling and baking
                                           use of authentic ingredients.

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 using the required
                                             cookery methods
                                            sampling of dishes prepared by the candidate
                                            written or oral questions to test knowledge on suitable
                                             cookery methods for particular food items, safety
                                             issues and food quality indicators
                                            review of portfolios of evidence and third-party
                                             workplace reports of on-the-job performance by the
                                             candidate, such as menus and photographs.
                                         Holistic assessment with other units relevant to the
                                         industry sector, workplace and job role is recommended,
                                         for example:
                                            SITXFSA001A Implement food safety procedures.
EVIDENCE GUIDE
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.
                                 Employability skills embedded in this unit should be
                                 assessed holistically with other relevant units that make
                                 up the skill set or qualification and in the context of the
                                 job role.
SITHCCC027A               Prepare, cook and serve food for food service

Unit descriptor           This unit describes the performance outcomes, skills and
                          knowledge required to prepare, cook and serve food items for a
                          food service. It incorporates aspects of preparing, cooking and
                          serving a variety of food items for a service period in a
                          hospitality enterprise, using a range of basic cooking methods
                          and working as part of a team. The unit integrates key technical
                          and organisational skills required by a short order cook or
                          caterer. It brings together the skills and knowledge covered in
                          individual units and focuses on the way these must be applied
                          in a commercial kitchen. This unit underpins the more
                          advanced integrated unit SITHCCC028A Prepare, cook and
                          serve food for menus.
                          Food service periods may be breakfast, lunch, dinner, supper or
                          special functions and events.
                          Styles of menus may be classical, contemporary or ethnic and
                          may be formal or informal according to enterprise
                          requirements.
                          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.

Prerequisite units        This unit must be assessed after the following prerequisite
                          units:
                             SITHCCC001A Organise and prepare food
                             SITHCCC002A Present food
                             SITHCCC003A Receive and store kitchen supplies
                             SITHCCC005A Use basic methods of cookery
                             SITXOHS002A Follow workplace hygiene procedures.
Application of the unit   This unit applies to hospitality and catering operations where
                          food is prepared and served.

Competency field          Commercial Cookery and Catering

Sector                    Hospitality
ELEMENT                           PERFORMANCE CRITERIA
Elements describe the essential   Performance criteria describe the required performance needed to
outcomes of a unit of             demonstrate achievement of the element. Where bold italicised text is used,
competency.                       further information is detailed in the required skills and knowledge and/or
                                  the range statement. Assessment of performance is to be consistent with the
                                  evidence guide.

1   Organise and prepare          1.1   Calculate commodity quantities for a dish and determine
    for food service.                   requirements for quality and style according to recipes
                                        and specifications.
                                  1.2   Prepare a jobs checklist for food that is clear, complete
                                        and appropriate to the situation.
                                  1.3   Liaise with other team members about menu
                                        requirements and job roles.
                                  1.4   Follow a work schedule to maximise efficiency, taking
                                        into consideration roles and responsibilities of other team
                                        members.
                                  1.5   Organise and prepare food items in correct quantities and
                                        according to requirements.
                                  1.6   Store food items appropriately in readiness for service.
2   Cook and serve menu           2.1   Identify and use appropriate commercial equipment to
    items for food service.             produce menu items.
                                  2.2   Cook and serve menu items according to menu type and
                                        service style, using appropriate cookery methods.
                                  2.3   Meet special requests or dietary requirements of
                                        customers under direction.
                                  2.4   Work cooperatively as part of a kitchen team.
                                  2.5   Follow workplace safety and hygiene procedures
                                        according to enterprise and legislative requirements.
3   Complete end of               3.1   Carry out end of service procedures according to
    service requirements.               enterprise practices and regulatory requirements.
                                  3.2   Store food items appropriately to minimise food spoilage,
                                        contamination and wastage, and label them according to
                                        enterprise procedures.
                                  3.3   Participate in post-service debrief.
REQUIRED SKILLS AND KNOWLEDGE
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:
  food presentation techniques
  portion control and waste minimisation
  teamwork and communication
  safe work practices, particularly in relation to bending and lifting, and using cutting
   implements, appliances, heated surfaces and other equipment that carries a risk of burns
  problem-solving skills to deal with problems such as shortages of food items, over or
   undercooked food, pressure of work and kitchen conditions
  literacy skills to read menus, recipes and task sheets
  numeracy skills to weigh and measure quantities of ingredients.
The following knowledge must be assessed as part of this unit:
  characteristics of different foods from all main food categories served in the enterprise
   and appropriate cookery methods
  standard recipes
  mise en place procedures
  basic principles and methods of cookery
  principles and practices of planning and organising work
  principles and practices related to food safety
  nutrition in relation to meeting specific dietary requirements under direction
  culinary terms commonly used in the industry and enterprise.

RANGE STATEMENT
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.

Organising and preparing food                 cleaning and preparing vegetables and other
items (mise en place) includes                 commodities
as required:
                                              preparing and portioning meat, poultry and seafood
                                              preparing stocks, sauces and dressings
                                              preparing garnishes
                                              cooking soups and other precooked items
                                              preparing or cooking desserts
                                              selecting and using serviceware and equipment.
Appropriate commercial                        electric, gas or induction ranges
equipment may include:                        ovens, including combi ovens
                                              microwaves
                                              grills and griddles
                                              deep-fryers
                                              salamanders
                                              food processors
RANGE STATEMENT
                                    blenders
                                    mixers
                                    slicers
                                    tilting frypan and bratt pan
                                    steamers
                                    bains marie.
Menu type will vary according       à la carte
to the enterprise and occasion
                                    set menu (table d’hôte)
and may include:
                                    function or buffet.
Cookery methods may include:        boiling
                                    poaching
                                    steaming
                                    stewing
                                    braising
                                    roasting
                                    baking
                                    grilling
                                    shallow frying
                                    deep-frying
                                    stir-frying
                                    pan-frying.
Special requests or dietary         cultural needs and restrictions
requirements of customers may       specific dietary requirements related to medical
include:
                                     requirements, such as food exclusions for allergies
                                     and medications, and diabetic or other diets
                                    preferences for particular ingredients and cooking
                                     methods, such as vegetarian.
End of service procedures may       safe storage of food items
include:                            cleaning procedures related to kitchen and equipment
                                    debriefing sessions
                                    quality reviews
                                    restocking
                                    preparations for the next food service period.
EVIDENCE GUIDE
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 Evidence of the following is essential:
and evidence required to          collection of direct, indirect and supplementary
demonstrate competency             evidence showing preparation and service of multiple
                                   items for a minimum of 12 complete food service
                                   periods to ensure integration of skills and consistency
                                   of performance in different circumstances
                                  use of a range of cookery methods appropriate to
                                   menu items
                                  production of a range of menu items to industry and
                                   enterprise standards of quality
                                  safe food hygiene and work practices
                                  ability to multi-task and respond to multiple demands
                                   and requests simultaneously
                                  ability to work as part of a team in a positive and
                                   courteous manner
                                  preparation of dishes for customers within the typical
                                   workplace time constraints of a busy commercial
                                   kitchen.

Context of and specific                  Assessment must ensure:
resources for assessment                   use of a wide range of suitable ingredients for
                                            preparing, cooking and serving food items for food
                                            service
                                           demonstration of skills within normal operating
                                            conditions of a fully equipped commercial kitchen,
                                            including industry-current equipment, as defined in
                                            the Assessment Guidelines
                                           industry-realistic ratios of kitchen staff to customers.
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 working as part of
                                             a kitchen team
                                            sampling of menu items produced by the candidate
                                            evaluation of customer feedback about menu items
                                             and speed and timing of service
                                            written or oral questions to test knowledge about
                                             commodities, cookery techniques, equipment and food
                                             hygiene
                                            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
EVIDENCE GUIDE
                                 industry sector, workplace and job role is recommended.
                                 For example, it is expected that candidates will have
                                 completed a selection of other units dealing with basic
                                 cookery skills. These must be selected according to
                                 enterprise requirements and reflect the knowledge and
                                 skills required to cook a range of menu items for a food
                                 service period in a commercial kitchen.
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.
                                 Employability skills embedded in this unit should be
                                 assessed holistically with other relevant units that make
                                 up the skill set or qualification and in the context of the
                                 job role.
SITHIND001A Develop and update hospitality industry knowledge


SITHIND001A Develop and update hospitality industry
knowledge

 Unit descriptor                   This unit describes the performance outcomes, skills and
                                   knowledge required to develop and update knowledge of the
                                   hospitality industry, including the role of different industry
                                   sectors and key legal and ethical issues that must be considered
                                   by hospitality industry personnel in their day-to-day work. This
                                   knowledge underpins effective performance in the hospitality
                                   industry.
                                   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.
 Prerequisite units                Nil

 Application of the unit           This unit describes a key function for all people working in the
                                   hospitality industry who require an essential and broad
                                   knowledge of the hospitality industry to support all work
                                   activities.
                                   They may work within any hospitality industry sector, in any
                                   location and for any organisation type. This unit does not
                                   require an in-depth knowledge of every feature of the
                                   hospitality industry. It focuses on the ability to collect and
                                   interpret general industry information. It covers the initial and
                                   ongoing development of a person’s required knowledge base.
 Competency field                  Working in Industry

 Sector                            Hospitality


 ELEMENT                           PERFORMANCE CRITERIA
 Elements describe the essential   Performance criteria describe the required performance needed to
 outcomes of a unit of             demonstrate achievement of the element. Where bold italicised text is used,
 competency.                       further information is detailed in the required skills and knowledge and/or
                                   the range statement. Assessment of performance is to be consistent with the
                                   evidence guide.

 1   Seek information on           1.1   Identify and access information sources on the hospitality
     the hospitality                     industry appropriately and correctly.
     industry.                     1.2   Obtain information to assist effective work performance
                                         within the industry.
                                   1.3   Access and update specific information on relevant
                                         sectors of work.
SITHIND001A Develop and update hospitality industry knowledge


 ELEMENT                             PERFORMANCE CRITERIA
                                     1.4     Use knowledge of the hospitality industry in the correct
                                             context to enhance quality of work performance.
 2    Source and apply               2.1     Obtain information on legal and ethical issues to assist
      information on legal                   effective work performance.
      and ethical issues for         2.2     Conduct day-to-day hospitality industry activities
      the hospitality                        according to legal obligations and ethical industry
      industry.                              practices.
 3    Update hospitality             3.1     Identify and use a range of opportunities to update
      industry knowledge.                    general knowledge of the hospitality industry.
                                     3.2     Monitor current issues of concern to the industry.
                                     3.3     Share updated knowledge with customers and colleagues
                                             as appropriate and incorporate this knowledge into
                                             day-to-day work activities.

 REQUIRED SKILLS AND KNOWLEDGE
 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:
  basic research skills, including:
    - identifying relevant information
    - questioning techniques to obtain information
    - note taking
    - sorting and summarising information
  communication and literacy skills to source, read and interpret general information on the
    hospitality industry
  literacy skills to read and interpret plain English information documents that relate to
    legal issues affecting the hospitality industry.
 The following knowledge must be assessed as part of this unit:
  different sectors of the hospitality industry and their interrelationships, including a
    general knowledge of the role and function of:
    - food and beverage
    - front office
    - food production or kitchen operations
    - housekeeping
    - clubs
    - gaming
  overview of quality assurance, quality activities and continuous improvement in the
    hospitality industry and the role of individual staff members within the quality process
  industry information sources
  role of trade unions and employer groups in the industry
  environmental responsibilities of the industry, including waste minimisation and
    recycling
  main objectives, requirements and impact on individual staff of federal, and state or
SITHIND001A Develop and update hospitality industry knowledge


 REQUIRED SKILLS AND KNOWLEDGE
     territory legislation, regulations and guidelines that apply to the industry in the following
     areas:
     - liquor, including responsible service of alcohol
     - health and safety
     - hygiene
     - gaming
     - workplace relations
     - workers’ compensation
     - consumer protection and trade practices
     - duty of care
     - building regulations
     - equal employment opportunity (EEO) and anti-discrimination
    overview of current and emerging technology used in the hospitality industry.

 RANGE STATEMENT
 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.

 Information sources include:                media
                                             reference books
                                             libraries
                                             unions
                                             industry associations
                                             industry journals
                                             internet
                                             information services
                                             personal observation and experience
                                             colleagues, supervisors and managers
                                             industry contacts, mentors and advisers.
SITHIND001A Develop and update hospitality industry knowledge


 RANGE STATEMENT
 Information to assist effective      different sectors and businesses of the hospitality
 work performance within the           industry, their interrelationships and the services
 industry must include:                available in each sector
                                      relationships between tourism and hospitality
                                      relationships between the hospitality industry and
                                       other industries, such as:
                                       - entertainment
                                       - food production
                                       - wine production
                                       - recreation
                                       - meetings and events
                                       - retail
                                      industry working conditions
                                      environmental issues and requirements
                                      industrial relations issues and major organisations
                                      career opportunities within the industry
                                      work ethic required to work in the industry
                                      industry expectations of staff
                                      quality assurance.

 Legal issues that impact on the      consumer protection
 industry include:                    duty of care
                                      EEO
                                      anti-discrimination
                                      workplace relations.
                                      child sex tourism.
 Ethical issues impacting on the      confidentiality
 industry relate to:                  commission procedures
                                      overbooking
                                      pricing
                                      tipping
                                      familiarisations
                                      gifts and services free of charge
                                      product recommendations.
 Issues of concern to the             government initiatives
 industry may be related to:          emerging markets
                                      environmental and social issues
                                      labour issues
                                      industry expansion or retraction.
SITHIND001A Develop and update hospitality industry knowledge


 EVIDENCE GUIDE
 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 Evidence of the following is essential:
 and evidence required to         ability to source initial and updated hospitality industry
 demonstrate competency             information and to apply this to day-to-day activities
                                  general knowledge of the hospitality industry,
                                    including main roles, functions and interrelationships
                                    of different sectors, with a more detailed knowledge
                                    of issues relating to a specific sector or workplace
                                  general knowledge of the key legal and ethical issues
                                    for the hospitality industry.

 Context of and specific                Assessment must ensure:
 resources for assessment                that the candidate has accessed appropriate computers,
                                           printers and communication technologies to facilitate
                                           the processes involved in sourcing industry
                                           information
                                         access to information sources in order to conduct
                                           research and collect sufficient information
                                         access to industry association membership
                                           information and codes of conduct and accreditation
                                           information
                                         access to plain English documents that describe key
                                           hospitality and general workplace legislation.

 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:
                                         project to research differing aspects of the hospitality
                                            industry and deliver the sourced information in a brief
                                            written presentation
                                         project activities that allow the candidate to
                                            demonstrate the application of knowledge to specific
                                            hospitality industry contexts and situations
                                         case studies and problem-solving exercises to assess
                                            application of knowledge to different situations and
                                            contexts
                                         written and oral questioning or interview to test
                                            knowledge of different sectors of the hospitality
                                            industry and their interrelationships, the key content
                                            of legislation and industry codes of conduct
                                         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.
SITHIND001A Develop and update hospitality industry knowledge


 EVIDENCE GUIDE
 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.
                                   Employability skills embedded in this unit should be
                                   assessed holistically with other relevant units that make
                                   up the skill set or qualification and in the context of the
                                   job role.
SITXCOM001A              Work with colleagues and customers


SITXCOM001A                       Work with colleagues and customers

Unit descriptor                   This unit describes the performance outcomes, interpersonal,
                                  communication and customer service skills and knowledge
                                  required to work in the service industries. This is a core unit
                                  underpinning all other units involving interaction with
                                  colleagues and customers.
                                  Key required skills and knowledge for this role include meeting
                                  personal presentation standards, establishing rapport with
                                  customers, determining and addressing customer needs and
                                  expectations, dealing with complaints, working in teams and
                                  using appropriate communication techniques and mediums.

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.
Prerequisite units                Nil

Application of the unit           This unit applies across the service industries to all job roles
                                  and levels and in particular to the full range of tourism and
                                  hospitality industry sectors and environments. It applies to
                                  those who deal directly with customers as well as
                                  back-of-house staff or those working in reception areas; in an
                                  office; and on tour or on site, such as food and beverage
                                  attendants, housekeeping attendants, porters and concierge
                                  staff, guides, front office personnel, tour coordinators, event
                                  coordinators and retail travel consultants.

Competency field                  Communication and Teamwork

Sector                            Cross-Sector

ELEMENT                           PERFORMANCE CRITERIA
Elements describe the essential   Performance criteria describe the required performance needed to
outcomes of a unit of             demonstrate achievement of the element. Where bold italicised text is used,
competency.                       further information is detailed in the required skills and knowledge and/or
                                  the range statement. Assessment of performance is to be consistent with the
                                  evidence guide.

1   Communicate with              1.1   Conduct communication with customers and colleagues
    customers.                          in a polite, professional and friendly manner.
                                  1.2   Use language and tone appropriate to a given situation in
                                        both written and spoken communication.
                                  1.3   Source relevant information about products and services
                                        and provide information clearly to customers.
                                  1.4   Use appropriate non-verbal communication in all
                                        situations.
SITXCOM001A           Work with colleagues and customers


ELEMENT                       PERFORMANCE CRITERIA
                              1.5   Observe and take into consideration non-verbal
                                    communication of colleagues and customers.
                              1.6   Show sensitivity to cultural and social differences.
                              1.7   Use active listening and questioning to facilitate effective
                                    two-way communication.
                              1.8   Select an appropriate medium of communication for the
                                    particular audience, purpose and situation, taking into
                                    consideration the characteristics of each medium and the
                                    relevant factors involved.
                              1.9   Use communication medium correctly and according to
                                    standard protocols and organisation procedures.
2   Maintain personal         2.1   Practise high standards of personal presentation
    presentation                    according to organisation requirements, work location,
    standards.                      impacts on different types of customers and specific
                                    requirements for particular work functions.
3   Provide service to        3.1   Identify colleague and customer needs and expectations
    colleagues and                  correctly, including customers with special needs, and
    customers.                      provide appropriate products, services or information.
                              3.2   Meet all reasonable colleague and customer needs and
                                    requests within acceptable organisation timeframes.
                              3.3   Identify and take all opportunities to enhance service
                                    quality.
4   Respond to conflicts      4.1   Identify potential and existing conflicts and seek
    and customer                    solutions in conjunction with parties involved.
    complaints.               4.2   Recognise customer dissatisfaction promptly and take
                                    action to resolve the situation according to individual
                                    level of responsibility and organisation procedures.
                              4.3   Respond to customer complaints positively, sensitively
                                    and politely and in consultation with the customer.
                              4.4   Refer escalated complaints to the appropriate person
                                    according to individual level of responsibility and
                                    organisation policy and procedures.
                              4.5   Maintain a positive and cooperative manner at all times.
5   Work in a team.           5.1   Demonstrate trust, support and respect towards team
                                    members in day-to-day work activities.
                              5.2   Recognise and accommodate cultural differences within
                                    the team.
                              5.3   Identify work-team goals jointly with colleagues and
                                    relevant others.
                              5.4   Identify, prioritise and complete individual tasks within
                                    designated timeframes.
                              5.5   Seek assistance from other team members, supervisors
                                    and managers when required.
                              5.6   Offer assistance to colleagues when required to ensure
                                    designated work goals are met.
SITXCOM001A               Work with colleagues and customers


ELEMENT                             PERFORMANCE CRITERIA
                                    5.7     Acknowledge and respond to feedback and information
                                            from other team members.
                                    5.8     Negotiate changes to individual responsibilities to meet
                                            reviewed work goals.

REQUIRED SKILLS AND KNOWLEDGE
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:
 communication skills in relation to listening, questioning and non-verbal communication
 basic written communication skills, including writing clear and concise messages, notes,
   emails and faxes
 basic literacy skills to read messages, notes, emails and faxes
 basic telephone skills
 identifying and responding to different cultural, language and special needs and
   expectations
 meeting personal presentation standards according to organisation requirements
 identifying and dealing with conflict situations, complaints and misunderstandings within
   scope of responsibility
 customer service skills, including meeting customer requirements, handling customer
   complaints and requests, developing rapport and promoting suitable products and
   services.
The following knowledge must be assessed as part of this unit:
  protocol and service rituals of the industry, sector and organisation
  ethics of professional hospitality and tourism behaviour
  characteristics, uses and conventions of different types of communication mediums
  teamwork principles.

RANGE STATEMENT
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.

Communication may be:                         verbal
                                              written format, such as electronic (e.g. email) or hard
                                               copy (e.g. letter)
                                              by telephone
                                              in languages other than English, including Australian
                                               Indigenous languages
                                              visual, such as sign language
                                              via an interpreter.
SITXCOM001A          Work with colleagues and customers


RANGE STATEMENT
Customers and colleagues may         workmates and colleagues
be:                                  external customers and clients
                                     members of other tourism and hospitality industry
                                      sectors
                                     individuals or groups, such as consultants and
                                      committees
                                     government or other organisations
                                     visitors
                                     media.
Non-verbal communication             body language
may include:                         dress and accessories
                                     gestures and mannerisms
                                     voice tonality and volume
                                     use of space
                                     culturally specific communication customs and
                                      practices.
Cultural and social differences      modes of greeting, farewelling and conversation
may include:                         body language, including use of body gestures
                                     formality of language.
Medium of communication              fax
may include:                         email or other electronic communication
                                     simple written messages, such as restaurant bookings
                                      or phone messages
                                     face-to-face
                                     telephone
                                     two-way communication systems
                                     standard forms and pro formas
                                     assistive technology, e.g. telephone typewriter (TTY)
                                     through interpreters.
Factors affecting the selection      technical and operational features
of appropriate medium may            access of the sender and receiver to necessary
include:                              equipment
                                     technical skills required to use the medium
                                     required format
                                     degree of formality required
                                     urgency and timeframes.
SITXCOM001A             Work with colleagues and customers


RANGE STATEMENT
Protocols and organisation                 modes of greeting and farewelling
procedures may include:                    addressing the person by name
                                           timeframe for required response
                                           style manual requirements
                                           standard letters and pro formas.
Personal presentation may                  dress
include:                                   hair and grooming
                                           hands and nails
                                           jewellery.
Customers with special needs               those with a disability
may include:                               those with special cultural or language needs
                                           unaccompanied children
                                           parents with young children
                                           pregnant women
                                           aged people.
Customer complaints may                    problems with the service, such as delays or wrong
relate to:                                  orders
                                           problems with the product
                                           communication barriers or misunderstandings.

EVIDENCE GUIDE
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 Evidence of the following is essential:
and evidence required to          ability to communicate effectively with customers and
demonstrate competency in          colleagues (including those with special needs) within
this unit                          a range of situations required for the relevant job role
                                 ability to work effectively in a team
                                 ability to respond effectively to a range of customer
                                   service situations
                                 understanding of communication and customer service
                                   and its importance in a tourism or hospitality context.
SITXCOM001A         Work with colleagues and customers


EVIDENCE GUIDE
Context of and specific          Assessment must ensure:
resources for assessment          demonstration of communication skills through
                                    interaction with others
                                  project or work activities that allow the candidate to
                                    respond to multiple and varying customer service and
                                    communication situations relevant to the job role; for
                                    those undertaking generic pre-employment training,
                                    project activities must cover a range of industry
                                    contexts to allow for a broad range of vocational
                                    outcomes.
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 carrying out work
                                     tasks involving dealing with customers and colleagues
                                  role-plays about communication situations and dealing
                                     with complaints and misunderstandings
                                  review of simple messages written by the candidate
                                     for various situations
                                  questions about effective communication and personal
                                     presentation
                                  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,
                                 for example:
                                  SITXCOM002A Work in a socially diverse
                                     environment
                                  SITXCOM003A Deal with conflict situations.

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.
                                 Employability skills embedded in this unit should be
                                 assessed holistically with other relevant units that make
                                 up the skill set or qualification and in the context of the
                                 job role.
SITXCOM002A              Work in a socially diverse environment


SITXCOM002A                       Work in a socially diverse environment

Unit descriptor                   This unit describes the performance outcomes, skills and
                                  knowledge required to be culturally aware when serving
                                  customers and working with colleagues from diverse
                                  backgrounds. It requires the ability to communicate with people
                                  of different social and cultural backgrounds with respect and
                                  sensitivity and address cross-cultural misunderstandings.
                                  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.
Prerequisite units                Nil

Application of the unit           This unit describes a fundamental communication skill for
                                  those working within the service industries and applies to the
                                  full range of industry sectors and environments. All personnel
                                  at all levels would apply this skill, but it does describe a basic
                                  operational level of communication of minimal complexity.
Competency field                  Communication and Teamwork

Sector                            Cross-Sector

ELEMENT                           PERFORMANCE CRITERIA
Elements describe the essential   Performance criteria describe the required performance needed to
outcomes of a unit of             demonstrate achievement of the element. Where bold italicised text is used,
competency.                       further information is detailed in the required skills and knowledge and/or
                                  the range statement. Assessment of performance is to be consistent with the
                                  evidence guide.

1   Communicate with              1.1   Value customers and colleagues from different cultural
    customers and                       groups and treat them with respect and sensitivity.
    colleagues from               1.2   Take into consideration cultural differences in all verbal
    diverse backgrounds.                and non-verbal communication.
                                  1.3   Make attempts to overcome language barriers by
                                        communicating through the use of gestures, sign language,
                                        or simple words in English or the other person’s language.
                                  1.4   Obtain assistance from colleagues, reference books or
                                        outside organisations when required.
SITXCOM002A               Work in a socially diverse environment


ELEMENT                             PERFORMANCE CRITERIA
2    Address cross-cultural         2.1     Identify issues that may cause conflict or
     misunderstandings.                     misunderstanding in the workplace.
                                    2.2     Address difficulties with appropriate people and seek
                                            assistance from team leaders or others where required.
                                    2.3     Consider possible cultural differences when difficulties
                                            or misunderstandings occur.
                                    2.4     Make efforts to resolve misunderstandings, taking
                                            account of cultural considerations.
                                    2.5     Refer problems and unresolved issues to the appropriate
                                            team leader or supervisor for follow-up.

REQUIRED SKILLS AND KNOWLEDGE
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:
 literacy skills to read and understand any workplace equal employment opportunity
   (EEO) and anti-discrimination policies and plain English information documents
   produced by government information agencies
 basic communication skills to identify and attempt to resolve misunderstandings which
   may be due to cross-cultural issues.
The following knowledge must be assessed as part of this unit:
 principles that underpin cultural awareness
 overview of general characteristics and key aspects of the main social and cultural groups
   in Australian society, including Indigenous and non-Indigenous people, sufficient to aid
   cross-cultural understanding
 overview of general characteristics of various international tourist groups appropriate to
   sector and individual workplace to enable their identification
 basic knowledge of types of disability and implications for the workplace
  principles and basic knowledge of EEO and anti-discrimination legislation as they apply
   to individual employees, and any associated workplace policies.

RANGE STATEMENT
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.

Cultural differences may relate               race
to:                                           language
                                              special needs
                                              disabilities
                                              family structure
                                              gender
                                              age
                                              sexual preference.
SITXCOM002A             Work in a socially diverse environment


RANGE STATEMENT
Attempts to overcome language              meet, greet and farewell customers
barriers may include:                      give simple directions
                                           give simple instructions
                                           answer simple enquiries
                                           prepare for, serve and assist customers
                                           describe goods and services.
Outside organisations may                  interpreter services
include:                                   diplomatic services
                                           local cultural organisations
                                           appropriate government agencies
                                           educational institutions
                                           disability advocacy groups.
Possible cultural differences              language spoken
and needs may include:                     forms of address
                                           levels of formality or informality
                                           varied cultural interpretation of non-verbal behaviour
                                           work ethics
                                           personal grooming, including dress and hygiene habits
                                           family and social obligations and status
                                           observance of special religious, feasts or other
                                            celebratory days
                                           customs, beliefs and values
                                           product preferences.

EVIDENCE GUIDE
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 Evidence of the following is essential:
and evidence required to         social and cultural understanding and sensitivity in
demonstrate competency in          responding to different types of customers and
this unit                          colleagues
                                 ability to identify and respond to the cultural context
                                   of the workplace
                                 ability to apply knowledge of different cultures and
                                   cultural characteristics appropriately when
                                   communicating with colleagues and customers
                                 ability to communicate effectively with customers and
                                   colleagues from a broad range of backgrounds and on
                                   different operational activities that are relevant to the
                                   particular organisation and job role.
SITXCOM002A         Work in a socially diverse environment


EVIDENCE GUIDE
Context of and specific           Assessment must ensure:
resources for assessment           ability to communicate with colleagues and customers
                                     in a culturally sensitive manner while undertaking
                                     operational activities within a commercially realistic
                                     environment
                                   access to EEO and anti-discrimination policies and
                                     any plain English information documents produced by
                                     government information agencies.
Methods of assessment             A range of assessment methods should be used to assess
                                  the practical skills and knowledge required to
                                  communicate with culturally diverse customers and
                                  colleagues. The following examples are appropriate for
                                  this unit:
                                   observation of the candidate interacting with
                                      colleagues and customers from diverse cultural and
                                      social backgrounds
                                   case studies or projects to consider particular conflict
                                      situations arising from diversity and to suggest
                                      appropriate means of resolving them
                                   questions about cultural values and differences and
                                      effective communication and problem-solving
                                      techniques
                                   written and oral questioning or interview to test
                                      knowledge of EEO and anti-discrimination legislative
                                      issues and workplace policies
                                   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,
                                  for example:
                                   SITXCCS002A Provide quality customer service
                                   SITXCOM001A Work with colleagues and customers
                                   SITXLAN1__A Conduct basic workplace oral
                                      communication in a language other than English.

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.
                                  Employability skills embedded in this unit should be
                                  assessed holistically with other relevant units that make
                                  up the skill set or qualification and in the context of the
                                  job role.
SITXCOM002A   Work in a socially diverse environment
SITXOHS001A Follow health, safety and security procedures


SITXOHS001A Follow health, safety and security procedures

 Unit descriptor              This unit describes the performance outcomes, skills and
                              knowledge required to follow predetermined health, safety and
                              security procedures. It requires the ability to incorporate safe
                              work practices into all workplace activities and to participate in
                              the organisation’s OHS management practices.
                              OHS legislation in all Australian States and Territories imposes
                              obligations on employees to participate in the management of
                              their own health and safety and that of their colleagues and
                              anyone else in the workplace. They have a duty to cooperate
                              with their employer’s initiatives to ensure safety at work.
                              No occupational licensing or certification requirements apply
                              to this unit at the time of endorsement.
                              This unit is one of three hierarchical units describing varying
                              levels of participation in OHS management practices:
                               SITX0HS001A Follow health, safety and security
                                  procedures
                               SITXOHS004A Implement and monitor workplace health,
                                  safety and security practices
                               SITXOHS005A Establish and maintain an OHS system.
                              The use of correct hygiene practices is covered in
                              SITXOHS002A Follow workplace hygiene procedures.
                              The processes necessary to control specific workplace safety
                              risks are covered in SITXOHS003A Identify hazards, and
                              assess and control safety risks.
 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.

 Prerequisite units           Nil

 Application of the unit      This unit describes a fundamental workplace skill for those
                              working within the service industries and applies to the full
                              range of industry sectors and environments.
                              Frontline operational personnel who work under close
                              supervision and guidance from others are involved in applying
                              safe work practices during the normal course of their daily
                              activities. They would be required to apply little discretion and
                              judgement because they operate within predefined
                              organisational OHS procedures. Safe working practices and
                              following OHS procedures apply to all personnel operating at
                              any level within the service industries.

 Competency field             Occupational Health and Safety

 Sector                       Cross-Sector
SITXOHS001A Follow health, safety and security procedures



 ELEMENT                           PERFORMANCE CRITERIA
 Elements describe the essential   Performance criteria describe the required performance needed to
 outcomes of a unit of             demonstrate achievement of the element. Where bold italicised text is used,
 competency.                       further information is detailed in the required skills and knowledge and/or
                                   the range statement. Assessment of performance is to be consistent with the
                                   evidence guide.

 1   Follow workplace              1.1   Correctly and consistently follow the organisation’s
     procedures for health,              health, safety and security procedures according to
     safety and security.                relevant legislative requirements.
                                   1.2   Incorporate safe work practices into all workplace
                                         activities.
                                   1.3   Follow the safety directions of supervisors or managers
                                         and heed any workplace safety warning signs.
                                   1.4   Use any required protective equipment and wear any
                                         required personal protective clothing.
                                   1.5   Identify and promptly report unsafe work practices, issues
                                         and breaches of health, safety and security procedures.
                                   1.6   Report any suspicious behaviour or unusual occurrences
                                         promptly to the designated person.
 2   Follow procedures for         2.1   Recognise emergency and potential emergency situations
     emergency situations.               promptly and determine or take required actions within
                                         the scope of individual responsibility.
                                   2.2   Follow the organisation’s emergency procedures correctly.
                                   2.3   Seek assistance promptly from colleagues or other
                                         authorities where appropriate.
                                   2.4   Report details of emergency situations accurately
                                         according to organisation procedures.
 3   Participate in the            3.1   Participate in OHS management practices developed by
     organisation’s OHS                  the organisation to ensure a safe workplace.
     practices.                    3.2   Actively participate in the OHS consultation processes
                                         and identify and report safety and procedural issues
                                         requiring attention.
                                   3.3   Ensure immediate work area is free from hazards,
                                         participate in scheduled hazard identification activities
                                         and report hazards on an ongoing basis.
                                   3.4   Participate in risk assessments and suggest appropriate
                                         ways of controlling risk.
                                   3.5   Raise OHS issues and concerns with designated persons
                                         according to organisation and legislative requirements.
SITXOHS001A Follow health, safety and security procedures


 REQUIRED SKILLS AND KNOWLEDGE
 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:
  literacy skills to read and interpret workplace safety signs, procedures, emergency
    evacuation plans, and hazard identification and risk assessment tools and template
    documents
  communication skills to participate in consultation processes, to clearly report and
    explain hazards, to contribute to risk assessments and to assertively suggest control
    methods.
 The following knowledge must be assessed as part of this unit:
  individual employee responsibilities in relation to ensuring safety of self, other workers
    and other people in the workplace
  broad understanding of employer’s responsibilities under relevant state or territory OHS
    legislation
  broad understanding of employee’s responsibility to participate in OHS practices under
    relevant state or territory OHS legislation
  ramifications of failure to observe OHS policies and procedures and legislative
    requirements
  working knowledge and understanding of the contents of health, safety and security
    procedures that relate to the individual workplace
  major workplace hazards and associated health, safety and security risks associated with
    the hazards as relevant to the individual workplace
  safe work practices relevant to individual job roles and responsibilities
  broad understanding of the particular consultation, hazard identification and risk
    assessment methods used in the particular workplace
  familiarity with hazard identification and risk assessment tools and template documents.

 RANGE STATEMENT
 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.

 Health, safety and security                   emergency, fire and accident
 procedures may involve:                       incident and accident reporting
                                               consultation
                                               hazard identification
                                               risk assessment
                                               risk control
                                               security, including:
                                                - documents
                                                - cash
                                                - equipment
                                                - people
                                                - key control systems.
SITXOHS001A Follow health, safety and security procedures


 RANGE STATEMENT
 Safe work practices may               use of personal protective clothing and equipment
 include:                              safe posture and movements, including sitting,
                                        standing and bending
                                       using safe manual handling techniques for such things
                                        as lifting and transferring
                                       taking designated breaks
                                       rotation of tasks
                                       using knives and equipment and handling hot surfaces
                                       using computers and electronic equipment
                                       safe handling of chemicals, poisons and dangerous
                                        materials
                                       using ergonomically sound furniture and workstations
                                       clearing any hazards from immediate work area
                                       paying attention to safety signage.

 Issues and breaches of health,        loss of keys
 safety and security procedures        strange or suspicious persons
 may include:
                                       broken or malfunctioning equipment
                                       loss of property, goods or materials
                                       damaged property or fittings
                                       lack of suitable signage when required
                                       lack of training on health and safety issues.

 Emergency situations may              bomb threats
 include:                              irrational customers
                                       accidents
                                       robberies or armed hold-ups
                                       fires
                                       floods
                                       earthquakes
                                       power failure.
 Participation in OHS                  active participation in OHS induction training and safe
 management practices may               work practice training
 involve:                              involvement of personnel in hazard identifications
                                       involvement of personnel in risk assessments
                                       involvement of personnel in suggesting methods for
                                        and making joint decisions on how to eliminate or
                                        control risks
                                       involvement of personnel in writing parts of OHS
                                        policies and procedures.
SITXOHS001A Follow health, safety and security procedures


 RANGE STATEMENT
 Consultation processes may                 OHS discussions with all employees during the course
 involve:                                    of each business day
                                            a diary, whiteboard or suggestion box used by staff to
                                             report any issue of concern
                                            regular staff meetings that involve OHS discussions
                                            special staff meetings or workshops to specifically
                                             address OHS issues
                                            survey or questionnaire that invites feedback on OHS
                                             issues
                                            informal meetings with notes
                                            formal meetings with agendas, minutes and action
                                             plans
                                            discussions with and reports to formal OHS
                                             representatives and committee members.


 EVIDENCE GUIDE
 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 Evidence of the following is essential:
 and evidence required to         project or work activities that show the candidate’s
 demonstrate competency in          ability to follow predetermined health, safety and
 this unit                          security procedures, incorporate safe work practices
                                    into all workplace activities and participate in
                                    consultation, hazard identification and risk assessment
                                    activities for a given service industry operation and in
                                    line with regulatory requirements
                                  knowledge and understanding of the implications of
                                    disregarding those procedures
                                  knowledge and understanding of the legal requirement
                                    to work according to health, safety and security
                                    procedures.

 Context of and specific                Assessment must ensure:
 resources for assessment                project or work activities that show candidates’ ability
                                           to apply safe working practices within the context of
                                           the particular industry sector and job role in which
                                           they are working or seeking work; for those
                                           undertaking generic pre-employment training,
                                           assessment must cover a range of industry contexts to
                                           allow for a broad range of vocational outcomes
SITXOHS001A Follow health, safety and security procedures


 EVIDENCE GUIDE
                                       use of the current plain English regulatory documents
                                        distributed by the local OHS regulatory authority, any
                                        codes of practice and standards issued by regulatory
                                        authorities or industry groups, and OHS information
                                        and business management manuals issued by industry
                                        associations or commercial publishers
                                       use of current commercial policies and procedures and
                                        template documents used for the management of OHS
                                        practices.
 Methods of assessment              A range of assessment methods should be used to assess
                                    the practical skills and knowledge required to follow
                                    health, safety and security procedures. The following
                                    examples are appropriate for this unit:
                                     direct observation of the candidate explaining
                                        workplace safety or emergency procedures to a
                                        colleague or customer
                                     direct observation during an integrated assessment of
                                        the candidate demonstrating safe work practices for
                                        particular job roles
                                     case studies and problem-solving exercises, role-plays
                                        and simulations for emergency situations
                                     role-plays to assess participation in consultation
                                        meetings
                                     activities, case studies and problem-solving exercises
                                        to assess participation in hazard identification and risk
                                        assessment
                                     written and oral questioning or interview to test
                                        knowledge of legislation and individual requirements
                                        relating to workplace safety and security
                                     written and oral questioning or interview to test
                                        knowledge of appropriate protective equipment and
                                        clothing for particular jobs and situations
                                     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,
                                    for example:
                                     SITXOHS002A Follow workplace hygiene
                                        procedures
                                     any operative skills that would allow integration of
                                        safe work practices.
SITXOHS001A Follow health, safety and security procedures


 EVIDENCE GUIDE
 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.
                                    Employability skills embedded in this unit should be
                                    assessed holistically with other relevant units that make
                                    up the skill set or qualification and in the context of the
                                    job role.
SITXOHS002A Follow workplace hygiene procedures


SITXOHS002A Follow workplace hygiene procedures

 Unit descriptor            This unit describes the performance outcomes, skills and
                            knowledge required to apply good hygiene practices within a
                            range of service industry operations. It requires the ability to
                            follow predetermined procedures, identify and control simple
                            hazards and take particular hygiene measures to ensure the
                            non-contamination of food and other items that might put
                            customers, colleagues and self at a health risk.
                            This unit is one of three hierarchical units describing varying
                            levels of participation in food safety processes:
                             SITXOHS002A Follow workplace hygiene procedures
                             SITXFSA001A Implement food safety procedures
                             SITXFSA002A Develop and implement a food safety
                                program.
                            Food safety is nationally legislated by the Food Standards
                            Australia New Zealand Act 1991 which provides for the
                            operation of a statutory authority known as Food Standards
                            Australia New Zealand. The Australia New Zealand Food
                            Standards Code (the Code) developed by this authority
                            contains an individual standard for food safety practices. A
                            large component of that standard deals with the health and
                            hygiene of food handlers. This unit of competency complies
                            with the legislative requirements for food safety and hygiene
                            practices as outlined in the Code.
                            The legislative requirement for a business to comply with the
                            national standard for food safety practices, along with training
                            and certification requirements, differs between state and
                            territory governments.
                            In some cases food handlers, especially designated food safety
                            supervisors, may be required to formally achieve competence
                            in hygiene practices through a registered training organisation
                            that may use this unit as the basis for their training.
 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.

 Prerequisite units         Nil

 Application of the unit    Personal hygiene practices underpin a range of service industry
                            activities. They are particularly important within a food safety
                            regime, but can also apply to housekeeping activities and
                            anywhere where poor hygiene could provide a contamination
                            risk. Poor hygiene practices can risk the health of customers,
                            colleagues and self.
SITXOHS002A Follow workplace hygiene procedures


                                   For the purposes of food safety, this unit only has application
                                   to hospitality, commercial catering and retail venues where
                                   food is stored, prepared, displayed and served. It will apply to
                                   any venue that operates a permanent or temporary kitchen or
                                   smaller food preparation area, such as restaurants, cafes, clubs,
                                   hotels, attractions, events and conference venues, fast food
                                   restaurants, retail food outlets such as sandwich shops and food
                                   court outlets. It would apply to tour operators involved in the
                                   preparation and service of food at temporary sites.
                                   Other industries will need to access industry-specific food
                                   safety units of competency.
                                   This unit applies to frontline operational personnel who work
                                   under close supervision and guidance from others during the
                                   normal course of their daily activities. They would be required
                                   to apply little discretion and judgement because they operate
                                   within predefined organisational hygiene procedures. Personal
                                   hygiene practices apply to all personnel operating at all levels
                                   within the service industries, such as kitchen hands, cooks,
                                   chefs, catering staff, food and beverage attendants,
                                   housekeeping and, laundry staff, sandwich hands, cafe and fast
                                   food outlet cooking crew and sales people and owner–operators
                                   of small business catering operations or retail food outlets.
 Competency field                  Occupational Health and Safety

 Sector                            Cross-Sector

 ELEMENT                           PERFORMANCE CRITERIA
 Elements describe the essential   Performance criteria describe the required performance needed to
 outcomes of a unit of             demonstrate achievement of the element. Where bold italicised text is used,
 competency.                       further information is detailed in the required skills and knowledge and/or
                                   the range statement. Assessment of performance is to be consistent with the
                                   evidence guide.

 1   Follow hygiene                1.1   Access and follow hygiene procedures and policies
     procedures and                      correctly and consistently according to organisation and
     identify hygiene                    legal requirements to ensure health and safety of
     hazards.                            customers and colleagues.
                                   1.2   Identify and report poor organisation practices that are
                                         inconsistent with hygiene procedures.
                                   1.3   Identify hygiene hazards that may affect the health and
                                         safety of customers, colleagues and self.
                                   1.4   Take action to remove or minimise the hazards within
                                         scope of individual responsibility and according to
                                         organisation and legal requirements.
                                   1.5   Promptly report hygiene hazards to appropriate person
                                         for follow up where control of hazard is beyond the scope
                                         of individual responsibility.
 2   Report any personal           2.1   Report any personal health issues that are likely to cause
     health issues.                      a hygiene risk.
SITXOHS002A Follow workplace hygiene procedures


 ELEMENT                             PERFORMANCE CRITERIA
                                     2.2    Report incidents of food contamination that have resulted
                                            from the personal health issue.
                                     2.3    Do not participate in food handling activities where there
                                            is a risk of food contamination as a result of the health
                                            issue.
 3    Prevent food and other 3.1            Maintain clean clothes, wear required personal protective
      item contamination.                   clothing and only use organisation-approved bandages
                                            and dressings to prevent contamination to food.
                                     3.2    Ensure that no clothing or other items worn contaminate
                                            food.
                                     3.3    Prevent unnecessary direct contact with ready to eat food.
                                     3.4    Do not allow food to become contaminated with any
                                            body fluids or tobacco product from sneezing, coughing,
                                            blowing nose, spitting, smoking or eating over food or
                                            food preparation surfaces.
                                     3.5    Maintain the use of clean materials and clothes and safe
                                            and hygienic practices to ensure that no
                                            cross-contamination of other items in the workplace
                                            occurs.
 4    Prevent                        4.1    Wash hands at appropriate times and follow hand
      cross-contamination                   washing procedures correctly and consistently according
      by washing hands.                     to organisation and legal requirements.
                                     4.2    Wash hands using appropriate facilities.

 REQUIRED SKILLS AND KNOWLEDGE
 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:
  communication skills to verbally report hygiene hazards and poor organisation practice
  literacy skills to read and interpret relevant organisation policies, procedures and
    diagrams that identify good hygiene practices.
 The following knowledge must be assessed as part of this unit:
  very basic understanding of federal, and state or territory food safety legislative
    compliance requirements, contents of national codes and standards that underpin
    regulatory requirements, and local government food safety regulations
  working knowledge of organisation personal hygiene policies and procedures
  ramifications of failure to observe hygiene policies and procedures
  broad understanding of the general hazards in handling food, linen, laundry and garbage,
    including major causes of contamination and cross-infection
  sources and effects of microbiological contamination of food and other items that would
    require protection in the industry sector and business
  basic understanding of the choice and application of cleaning and sanitising equipment
    and materials.
SITXOHS002A Follow workplace hygiene procedures


 RANGE STATEMENT
 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.

 Hygiene procedures may relate               personal hygiene
 to:                                         safe and hygienic handling of food and beverages
                                             regular hand washing
                                             correct food storage
                                             suitable dress and personal protective equipment and
                                              clothing
                                             avoidance of cross-contamination
                                             hygienic cleaning practices to avoid
                                              cross-contamination
                                             use of cleaning equipment, clothes and materials to
                                              avoid cross-contamination
                                             safe handling and disposal of linen and laundry
                                             appropriate handling and disposal of garbage
                                             cleaning and sanitising
                                             procedures documented in the organisation food
                                              safety program
                                             procedures covered by staff training programs
                                             procedures required by the national food safety code.
 Poor organisation practices                 poor personal hygiene practices
 may include:                                poor food handling practices that may result in the
                                              contamination of food
                                             poor cleaning practices that may result in
                                              cross-contamination of food and other items
                                             practices inconsistent with the organisation’s food
                                              safety program
                                             outdated practices not in keeping with current
                                              organisation activities.
SITXOHS002A Follow workplace hygiene procedures


 RANGE STATEMENT
 Hygiene hazards may include:         contaminated food
                                      vermin
                                      airborne dust
                                      items such as linen, tea towels and towels that may be
                                       contaminated with human waste, such as blood and
                                       body secretions
                                      dirty equipment and utensils
                                      contaminated garbage
                                      use of practices not in keeping with current
                                       organisation activities
                                      colleagues without appropriate training or
                                       understanding of good hygiene practices, policies and
                                       procedures
                                      equipment not working correctly, such as fridge and
                                       temperature probes.
 Health issues may relate to:         food-borne diseases
                                      airborne diseases
                                      infectious diseases.
 Other items worn may include:        hair accessories
                                      jewellery
                                      watches
                                      bandages.

 Cross-contamination of other         infected linen
 items in the workplace may           items such as linen, tea towels and towels that may be
 involve:                              contaminated with human waste, such as blood and
                                       body secretions
                                      dirty equipment and utensils
                                      spreading bacteria from bathroom or bedroom areas to
                                       kitchen areas in an accommodation facility.
 Washing hands at appropriate         immediately before working with food
 times might include:                 immediately after handling raw food
                                      before commencing or recommencing work with food
                                      immediately after using the toilet
                                      immediately after smoking, coughing, sneezing,
                                       blowing the nose, eating, drinking, and touching the
                                       hair, scalp or any wound.
 Appropriate facilities for hand      warm running water
 washing may include:                 soap
                                      single use towels
                                      designated hand washing sink.
SITXOHS002A Follow workplace hygiene procedures


 EVIDENCE GUIDE
 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 Evidence of the following is essential:
 and evidence required to         ability to access and interpret hygiene procedures and
 demonstrate competency in          consistently apply these during day-to-day activities
 this unit                        understanding of the importance of following hygiene
                                    procedures and of the potential implications of
                                    disregarding those procedures
                                  project or work activities that show the candidate’s
                                    ability to apply good hygiene practices on multiple
                                    occasions in a range of different operational
                                    circumstances to ensure consistency in the application
                                    of hygiene procedures.
 Context of and specific                Assessment must ensure:
 resources for assessment                access to current regulatory documents distributed by
                                           key federal, state or territory, and local government
                                           agencies such as plain English legislative
                                           publications, codes and standards outlining food
                                           safety requirements
                                         access to hygiene policies and procedures
                                         project or work activities that show candidates’ ability
                                           to apply good hygiene practices within the context of
                                           the particular industry sector in which they are
                                           working or seeking work; for those undertaking
                                           generic pre-employment training, assessment must
                                           cover a range of industry contexts to allow for a broad
                                           range of vocational outcomes
                                         use of real products, materials and equipment.

 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 carrying out work
                                            tasks that involve following hygiene procedures
                                         oral and written questions about hygiene principles
                                            and practices, policies and procedures
                                         oral or written questions to assess knowledge of food
                                            hygiene legislative requirements
                                         case studies to assess ability to react to a range of
                                            incidents where hygiene hazards exist
                                         review of portfolios of evidence and third-party
                                            workplace reports of on-the-job performance by the
                                            candidate.
SITXOHS002A Follow workplace hygiene procedures


 EVIDENCE GUIDE
                                  Holistic assessment with other units relevant to the
                                  industry sector, workplace and job role is recommended,
                                  for example:
                                   SITHACS005A Prepare rooms for guests
                                   SITHACS007A Launder linen and guest clothes
                                   SITXFSA001A Implement food safety procedures.

 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.
                                  Employability skills embedded in this unit should be
                                  assessed holistically with other relevant units that make
                                  up the skill set or qualification and in the context of the
                                  job role.
SITHCCC006A Prepare appetisers and salads


SITHCCC006A                        Prepare appetisers and salads

 Unit descriptor                   This unit describes the performance outcomes, skills and
                                   knowledge required to prepare and present appetisers and
                                   salads in a commercial kitchen or catering operation.
                                   Appetisers are foods that normally precede a meal, or may be
                                   served as an accompaniment to drinks. They include a range of
                                   hot and cold dishes which can be either classical or modern,
                                   and vary in ethnic and cultural origins. Salads may be
                                   vegetable or fruit-based, and may also include classical or
                                   modern and varying ethnic and cultural types.
                                   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.
 Prerequisite units                This unit must be assessed after the following prerequisite
                                   units:
                                      SITHCCC001A Organise and prepare food
                                      SITHCCC002A Present food
                                      SITXOHS002A Follow workplace hygiene procedures.
 Application of the unit           This unit applies to all hospitality and catering enterprises
                                   where food is prepared and served such as restaurants, hotels,
                                   clubs, cafeterias and other catering operations. It applies to
                                   cooks who usually work as part of a team and under
                                   supervision.
 Competency field                  Commercial Cookery and Catering

 Sector                            Hospitality


 ELEMENT                           PERFORMANCE CRITERIA
 Elements describe the essential   Performance criteria describe the required performance needed to
 outcomes of a unit of             demonstrate achievement of the element. Where bold italicised text is used,
 competency.                       further information is detailed in the required skills and knowledge and/or
                                   the range statement. Assessment of performance is to be consistent with the
                                   evidence guide.

 1   Prepare and present a         1.1   Choose suitable ingredients that meet enterprise quality
     variety of salads and               standard for salads and dressings.
     dressings.                    1.2   Prepare salads using fresh seasonal ingredients to an
                                         acceptable enterprise standard to maximise nutritional
                                         value, eating characteristics and taste.
                                   1.3   Prepare suitable sauces and dressings to either
                                         incorporate into, or accompany, salads.
SITHCCC006A Prepare appetisers and salads


 ELEMENT                             PERFORMANCE CRITERIA
                                     1.4     Present salads attractively according to enterprise
                                             standards.
 2    Prepare and present a          2.1     Produce appetisers to an acceptable enterprise standard
      range of hot and cold                  using the correct ingredients ensuring symmetry and
      appetisers.                            neatness of presentation, appropriate ingredient
                                             combinations, precise and uniformly cut ingredients, and
                                             attractive serviceware and garnishes.
                                     2.2     Select and prepare glazes correctly, where required.
                                     2.3     Select and use correct equipment to assist in production
                                             of appetisers.
                                     2.4     Use quality trimmings or other leftovers where and when
                                             appropriate.
                                     2.5     Prepare and present appetisers in a hygienic, logical and
                                             sequential manner within the required timeframe.
                                     2.6     Present appetisers attractively according to classical,
                                             cultural or enterprise standards.
 3    Store appetisers and           3.1     Store appetisers and salads in appropriate conditions and
      salads.                                containers and at the correct temperature to maintain
                                             freshness, taste and quality.

 REQUIRED SKILLS AND KNOWLEDGE
 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:
   knife skills to prepare a range of appetisers and salads
   safe work practices, particularly when using knives
   logical and time-efficient work flow
   waste minimisation techniques and environmental considerations in relation to appetisers
    and salads
   problem-solving skills to deal with problems such as shortages of food items, mistakes or
    problems in commodities or meals produced, and equipment failure
   literacy skills to read menus, orders and instructions
   numeracy skills to calculate quantities and portions against orders.
 The following knowledge must be assessed as part of this unit:
   historical development and current trends in salads and appetisers
   suitable commodities and food combinations for use in salads and appetisers
   compatible dressings and sauces for incorporating into or accompanying salads
   methods of attractive presentation for salads and appetisers
   nutritional values of appetisers, salads and salad ingredients and the effects of cooking on
    nutrients
   culinary terms commonly used in the industry with regard to appetisers and salads
   principles and practices of hygiene related to working in a kitchen, including appropriate
    uniform and other personal protective equipment.
SITHCCC006A Prepare appetisers and salads


 RANGE STATEMENT
 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.

 Salads may be:                               garden salads
                                              fruit salads
                                              classical salads, e.g. caesar and waldorf
                                              modern
                                              diverse cultural and ethnic recipes
                                              warm or cold.
 Dressings may include:                       French
                                              classic
                                              diverse cultural and ethnic.
 Appetisers may also be referred              hors d’oeuvres
 to as and must include:                      canapés
                                              savouries
                                              antipasto
                                              tapas
                                              finger foods
                                              sandwiches.

 EVIDENCE GUIDE
 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 Evidence of the following is essential:
 and evidence required to          ability to prepare a variety of appetisers and salads
 demonstrate competency             from different recipes and cultural backgrounds
                                   ability to prepare a number of appetisers and salads
                                    within industry realistic timeframes
                                   ability to present appetisers and salads attractively and
                                    creatively.
 Context of and specific                  Assessment must ensure:
 resources for assessment                   demonstration of skills within a fully equipped and
                                             commercially realistic food preparation area with
                                             appropriate and industry-current equipment, as
                                             defined in the Assessment Guidelines
                                            a variety of suitable ingredients for appetisers and
                                             salads
                                            industry-realistic ratios of kitchen staff to customers.
SITHCCC006A Prepare appetisers and salads


 EVIDENCE GUIDE
 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 preparing
                                       appetisers and salads
                                      sampling of dishes prepared by the candidate
                                      written or oral questions to test knowledge on
                                       commodity knowledge and food safety 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,
                                   for example:
                                      SITHCCC007A Prepare sandwiches.
 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.
                                   Employability skills embedded in this unit should be
                                   assessed holistically with other relevant units that make
                                   up the skill set or qualification and in the context of the
                                   job role.
SITHCCC007A Prepare sandwiches


SITHCCC007A                        Prepare sandwiches

 Unit descriptor                   This unit describes the performance outcomes, skills and
                                   knowledge required to prepare and present a variety of
                                   sandwiches in a commercial kitchen or catering operation.
                                   Sandwiches may be classical or modern, hot or cold, of varying
                                   cultural and ethnic origins and use a variety of fillings and
                                   types of bread.
                                   Sandwiches may be pre-prepared or made on demand
                                   according to customer requests.
                                   Preparation, presentation and storage potential of sandwiches
                                   will depend on bread types and fillings.
                                   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.
 Prerequisite units                This unit must be assessed after the following prerequisite
                                   units:
                                      SITHCCC001A Organise and prepare food
                                      SITXOHS002A Follow workplace hygiene procedures.
 Application of the unit           This unit applies to those working in hospitality and catering
                                   enterprises where sandwiches are prepared and served such as
                                   restaurants, cafes, cafeterias and other catering operations.
                                   Those undertaking this role usually work under supervision and
                                   as part of a team.
 Competency field                  Commercial Cookery and Catering

 Sector                            Hospitality


 ELEMENT                           PERFORMANCE CRITERIA
 Elements describe the essential   Performance criteria describe the required performance needed to
 outcomes of a unit of             demonstrate achievement of the element. Where bold italicised text is used,
 competency.                       further information is detailed in the required skills and knowledge and/or
                                   the range statement. Assessment of performance is to be consistent with the
                                   evidence guide.

 1   Prepare and present a         1.1   Prepare a variety of sandwich types, including classical
     variety of sandwiches.              and contemporary.
                                   1.2   Select suitable bases from a range of bread types.
                                   1.3   Produce sandwiches using the correct ingredients to an
                                         acceptable enterprise standard.
                                   1.4   Prepare sandwiches using a range of appropriate
                                         techniques.
SITHCCC007A Prepare sandwiches


 ELEMENT                             PERFORMANCE CRITERIA
                                     1.5     Select appropriate equipment for toasting and heating and
                                             use it correctly and safely.
                                     1.6     Prepare and present sandwiches in a logical and
                                             sequential manner within the required timeframe.
                                     1.7     Prepare sandwiches according to enterprise standards and
                                             customer requests.
                                     1.8     Present sandwiches in an attractive manner, using
                                             suitable garnishes and serviceware.
 2    Store sandwiches.              2.1     Store sandwiches hygienically at the correct temperature
                                             and in appropriate conditions to maintain freshness and
                                             quality.

 REQUIRED SKILLS AND KNOWLEDGE
 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:
   creative presentation techniques for sandwiches
   logical and time-efficient work flow
   safe work practices, particularly in relation to cutting and slicing
   waste minimisation techniques and environmental considerations in relation to
    preparation of sandwiches
   problem-solving skills to deal with problems such as shortages of food items, mistakes or
    problems in sandwiches produced, and equipment failure
   communication skills to listen and understand and clarify customer requirements,
    provide information and interpret non-verbal communication
   literacy skills to read requirements of orders and menus
   numeracy skills to calculate quantities and portions against sandwich orders
   organisational skills and teamwork.
 The following knowledge must be assessed as part of this unit:
   suitable breads and fillings and appropriate food combinations for sandwiches
   suitable storage techniques to maintain optimum quality of ingredients
   culinary terms commonly used in the industry in relation to sandwiches
   principles and practices of hygiene, including dress standards
   basic food information in relation to special dietary needs and customer requests, and
    suitable breads and ingredients to meet these needs
   portion control for sandwiches
   past and current trends in sandwiches.

 RANGE STATEMENT
 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.
SITHCCC007A Prepare sandwiches


 RANGE STATEMENT
 Sandwich types to be prepared                pullman
 may include:                                 open sandwiches
                                              club sandwiches
                                              pinwheel, domino or chequerboard sandwiches
                                              filled rolls, focaccia or pita bread
                                              those using specialised or ethnic breads such as dark
                                               rye, gluten-free and Turkish.
 Standard for producing                       neatness of presentation
 sandwiches must ensure:                      appropriate ingredient combinations
                                              precise and uniformly cut ingredients
                                              uniform size and shape
                                              attractive serviceware and garnishes.
 Preparation and storage of                   bread type
 sandwiches must include                      ingredients, nature and consistency of fillings
 consideration of:
                                              need for chilling
                                              use of plastic wrap or foil
                                              use of bulk-storage containers
                                              use of customised containers for display, presentation
                                               and sale.
 Techniques for making                        spreading
 sandwiches may include:                      layering
                                              piping
                                              portioning
                                              moulding
                                              cutting
                                              garnishing.
 EVIDENCE GUIDE
 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 Evidence of the following is essential:
 and evidence required to          ability to prepare a variety of sandwiches of different
 demonstrate competency             types using different breads and ingredients
                                   ability to prepare a quantity of sandwiches within
                                    industry-realistic timeframes
                                   ability to present sandwiches attractively
                                   hygienic food-handling practices
                                   safe work practices, particularly in relation to cutting
                                    and slicing.
SITHCCC007A Prepare sandwiches


 EVIDENCE GUIDE
 Context of and specific          Assessment must ensure:
 resources for assessment           demonstration of skills within a fully equipped,
                                     commercially realistic food preparation area for
                                     sandwich production, as defined in the Assessment
                                     Guidelines
                                    use of authentic ingredients for sandwiches
                                    industry-realistic ratios of staff to customers.
 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 making
                                      sandwiches and preparing fillings
                                     sampling of sandwiches prepared by the candidate
                                     written or oral questions to test knowledge of
                                      appropriate food combinations for sandwiches and
                                      hygienic food-handling requirements
                                     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,
                                  for example:
                                     SITHCCC002A Present food
                                     SITHCCC006A Prepare appetisers and salads.

 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.
                                  Employability skills embedded in this unit should be
                                  assessed holistically with other relevant units that make
                                  up the skill set or qualification and in the context of the
                                  job role.
SITHCCC013A Prepare hot and cold desserts


SITHCCC013A                        Prepare hot and cold desserts

 Unit descriptor                   This unit describes the performance outcomes, skills and
                                   knowledge required to prepare a range of hot, cold and frozen
                                   desserts in a commercial kitchen or catering operation.
                                   Desserts may include foods from varying cultural origins, and
                                   may be derived from classical or contemporary recipes.
                                   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.
 Prerequisite units                This unit must be assessed after the following prerequisite
                                   units:
                                      SITHCCC002A Present food
                                      SITHCCC005A Use basic methods of cookery
                                      SITXOHS002A Follow workplace hygiene procedures.

 Application of the unit           This unit applies to all establishments where desserts are
                                   prepared and served, including restaurants, coffee shops and
                                   catering operations. It applies to cooks who usually work as
                                   part of a team and under supervision.

 Competency field                  Commercial Cookery and Catering

 Sector                            Hospitality

 ELEMENT                           PERFORMANCE CRITERIA
 Elements describe the essential   Performance criteria describe the required performance needed to
 outcomes of a unit of             demonstrate achievement of the element. Where bold italicised text is used,
 competency.                       further information is detailed in the required skills and knowledge and/or
                                   the range statement. Assessment of performance is to be consistent with the
                                   evidence guide.

 1   Prepare and produce           1.1   Select, measure and weigh ingredients according to
     desserts and sweets.                recipe requirements.
                                   1.2   Select and use appropriate equipment.
                                   1.3   Use standard or enterprise recipes to produce a variety of
                                         hot, cold and frozen desserts and sweets appropriate for a
                                         variety of menus and catering establishments.
                                   1.4   Produce creative and innovative desserts and sweets
                                         using a range of appropriate ingredients.
 2   Decorate, portion and         2.1   Decorate desserts and sweets appropriately to enhance
     present desserts and                presentation.
     sweets.                       2.2   Portion desserts and sweets according to enterprise
                                         standards.
SITHCCC013A Prepare hot and cold desserts


 ELEMENT                             PERFORMANCE CRITERIA
 3    Prepare sweet sauces.          3.1     Produce a range of hot and cold sauces to a desired
                                             consistency and flavour.
                                     3.2     Use thickening agents suitable for sweet sauces where
                                             appropriate.
                                     3.3     Store sauces to retain desired quality and characteristics.
 4    Prepare                        4.1     Use accompaniments, garnishes and decorations to
      accompaniments,                        enhance taste, texture and balance.
      garnishes and                  4.2     Ensure that flavours and textures of garnishes
      decorations.                           complement desserts.
 5    Store desserts and             5.1     Store desserts and sweets at the appropriate temperature
      sweets.                                and under the correct conditions to maintain quality,
                                             freshness and customer appeal.
                                     5.2     Select and use suitable packaging to preserve taste,
                                             appearance and eating characteristics.

 REQUIRED SKILLS AND KNOWLEDGE
 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:
   logical and time-efficient work flow
   organisational skills and teamwork
   waste minimisation techniques and environmental considerations in relation to desserts
   safe work practices in relation to handling hot and frozen products and equipment
   problem-solving skills to deal with shortages of equipment
   literacy skills to read menus, recipes and task sheets
   numeracy skills to calculate portions, and weigh and measure quantities of ingredients.
 The following knowledge must be assessed as part of this unit:
   details and characteristics of different types of desserts and sweets
   varieties of suitable ingredients for desserts and sweets
   culinary terms commonly used in the industry related to desserts and sweets
   principles and practices of hygiene, particularly in relation to handling and storing dairy
    products and the safe management of shelf life
   past and current trends in desserts and sweets
   nutrition related to desserts and sweets, including food values of common desserts and
    low-fat or low-kilojoule alternatives and substituted ingredients
   storage of sweets, desserts and dessert ingredients, particularly dairy products
   costing, yield testing and portion control for desserts.

 RANGE STATEMENT
 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.
SITHCCC013A Prepare hot and cold desserts


 RANGE STATEMENT
 Equipment for making desserts                mixers
 and sweets may include:                      blenders
                                              ice-cream machines
                                              ice makers
                                              juicers or vitamisers.
 Desserts and sweets may                      puddings, pies, tarts, flans and fritters
 include:                                     custards and creams
                                              prepared fruit
                                              charlotte, bavarois, mousse, soufflé and sabayon
                                              meringues, crepes and omelettes
                                              sorbet, ice-cream, bombe and parfait.
 Sauces may include:                          sugar syrups
                                              fruit syrups
                                              fruit purées, sauces and coulis
                                              chocolate-based sauces
                                              sabayon and zabaglione
                                              custards and cremes
                                              flavoured butters and creams.
 Suitable thickening agents for               roux
 sweet sauces may include:                    flour
                                              cornflour, arrowroot and potato starch
                                              modified starch
                                              breadcrumbs
                                              eggs and egg yolks.

 EVIDENCE GUIDE
 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 Evidence of the following is essential:
 and evidence required to          ability to prepare a variety of different types of
 demonstrate competency             desserts and sweets to enterprise standards
                                   preparation of dishes for customers within typical
                                    workplace time constraints
                                   ability to present desserts and sweets attractively and
                                    decoratively
                                   knowledge of dessert options and ingredients.
SITHCCC013A Prepare hot and cold desserts


 EVIDENCE GUIDE
 Context of and specific           Assessment must ensure:
 resources for assessment            use of a wide range of suitable ingredients for making
                                      a variety of desserts and sweets
                                     demonstration of skills within a fully equipped
                                      operational commercial kitchen, including
                                      industry-current equipment, as defined in the
                                      Assessment Guidelines
                                     access to specific equipment for the preparation of
                                      desserts, including commercial or domestic ice-cream
                                      machine, templates, portion control markers and
                                      scoops, moulds, darioles and ramekins
                                     industry-realistic ratios of kitchen staff to customers.
 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 making and
                                       presenting desserts
                                      sampling of desserts made by the candidate
                                      written or oral questions to test knowledge of culinary
                                       terms related to desserts and sweets
                                      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.
                                   Employability skills embedded in this unit should be
                                   assessed holistically with other relevant units that make
                                   up the skill set or qualification and in the context of the
                                   job role.
SITHCCC015A Plan and prepare food for buffets


SITHCCC015A                        Plan and prepare food for buffets

 Unit descriptor                   This unit describes the performance outcomes, skills and
                                   knowledge required to plan and prepare foods for buffet
                                   situations. There is a close relationship between this unit,
                                   which covers the planning, preparation and cooking of food
                                   items for buffets, and SITHCCC019A Plan, prepare and
                                   display a buffet, which is a more advanced unit and focuses on
                                   the overall planning, design and display of buffets.
                                   Buffets may be associated with functions; special occasions
                                   and celebrations; and breakfast, lunch or dinner service.
                                   Food items for buffets may be derived from classical or
                                   contemporary recipes and from varying ethnic origins. Buffet
                                   items may be selected to meet the requirements of particular
                                   cultural groups, or a particular cultural theme.
                                   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.
 Prerequisite units                This unit must be assessed after the following prerequisite
                                   units:
                                      SITHCCC001A Organise and prepare food
                                      SITHCCC002A Present food
                                      SITHCCC005A Use basic methods of cookery
                                      SITXOHS002A Follow workplace hygiene procedures.
 Application of the unit           This unit applies to all hospitality and catering enterprises
                                   where buffets are prepared and served such as restaurants,
                                   hotels and other catering operations. It applies to cooks who
                                   usually work as part of a team and under supervision.

 Competency field                  Commercial Cookery and Catering

 Sector                            Hospitality


 ELEMENT                           PERFORMANCE CRITERIA
 Elements describe the essential   Performance criteria describe the required performance needed to
 outcomes of a unit of             demonstrate achievement of the element. Where bold italicised text is used,
 competency.                       further information is detailed in the required skills and knowledge and/or
                                   the range statement. Assessment of performance is to be consistent with the
                                   evidence guide.

 1   Plan the buffet.              1.1   Plan the buffet, including foods and display, according to
                                         enterprise and customer requirements, in consultation
                                         with relevant others.
SITHCCC015A Plan and prepare food for buffets


 ELEMENT                             PERFORMANCE CRITERIA
                                     1.2     Select appropriate food items according to season,
                                             budget, occasion and customer requirements.
                                     1.3     Calculate the buffet cost according to budget and
                                             reporting requirements.
                                     1.4     Plan the layout and display of buffet, taking into
                                             consideration type of food, occasion and desired theme.
                                     1.5     Where required, design and organise or produce a variety
                                             of appropriate buffet centrepieces and decorations.
 2    Prepare, produce and           2.1     Use appropriate methods of cookery to prepare meats,
      present foods for                      poultry, seafood and other foods for buffets.
      buffets.                       2.2     Where required, glaze buffet items with aspic or gelatine
                                             preparations to acceptable enterprise standards.
                                     2.3     Produce sauces and garnishes suitable for buffet food
                                             items.
                                     2.4     Carve and serve meats according to enterprise standards.
                                     2.5     Serve and present hot and cold foods according to health
                                             and hygiene regulations.
                                     2.6     Apply portion control to minimise wastage and maximise
                                             profit.
                                     2.7     Arrange and present food items attractively and tastefully
                                             to maximise appeal.
 3    Prepare and produce            3.1     Prepare and produce desserts suitable for buffet
      desserts for buffets.                  presentation using standard and enterprise recipes.
 4    Store buffet items.            4.1     Store buffet items at a safe temperature, hygienically and
                                             correctly before and after buffet service time.

 REQUIRED SKILLS AND KNOWLEDGE
 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:
   a range of cookery skills for a variety of food items
   logical and time-efficient work flow
   presentation techniques for food items that make up a buffet
   waste minimisation techniques and environmental considerations in relation to buffets
   problem-solving skills to deal with problems such as food not being ready on time, or
    shortages of particular items
   literacy skills to read menus, recipes and task sheets
   numeracy skills to calculate portions, and weigh and measure quantities of ingredients.
SITHCCC015A Plan and prepare food for buffets


 REQUIRED SKILLS AND KNOWLEDGE
 The following knowledge must be assessed as part of this unit:
   suitable types of foods and dishes for buffets to meet enterprise, customer, nutritional
    and cultural requirements
   characteristics of food items suitable for buffets and appropriate service conditions and
    temperatures to maintain optimum quality
   nutrition, in particular the effects of cooking on the nutritional value of food, and
    ensuring a nutritional balance in buffet menus
   culinary and technical terms commonly used in the industry associated with buffets
   principles and practices of hygiene, particularly related to issues surrounding buffet
    service
   legislation on food safety related to service of food for buffets.

 RANGE STATEMENT
 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.

 Buffet foods may include:                    selection of hot and cold dishes
                                              glazed foods, galantines and forcemeats
                                              meats, poultry, seafood, smallgoods, salads and
                                               cheeses
                                              hot and cold dessert and pastry items.
 Centrepieces and decorations,                floral arrangements
 made or arranged, may include:               fruit and vegetable displays
                                              special theme items
                                              candles
                                              special occasion cakes
                                              glassware and serviceware
                                              ice, fruit or vegetable, chocolate, salt or margarine
                                               carvings.

 EVIDENCE GUIDE
 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 Evidence of the following is essential:
 and evidence required to          detailed understanding of the different nature and
 demonstrate competency             handling requirements for buffet food items
                                   preparation of dishes suitable for buffets within
                                    typical workplace time constraints
                                   safe and hygienic practices in the preparation and
                                    service of buffets.
SITHCCC015A Plan and prepare food for buffets


 EVIDENCE GUIDE
 Context of and specific           Assessment must ensure:
 resources for assessment            demonstration of skills within a fully equipped
                                      operational commercial kitchen, including
                                      industry-current equipment as defined in the
                                      Assessment Guidelines, using authentic ingredients
                                     access to specific equipment for buffet preparation,
                                      including food and non-food decoration items;
                                      suitable display crockery for buffets; and buffet
                                      service equipment, such as chafing dishes
                                     industry-realistic ratios of kitchen staff to customers.
 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 preparing food for
                                       buffets
                                      sampling of buffet items prepared by the candidate
                                      evaluation of a complete buffet planned and
                                       coordinated by the candidate
                                      written or oral questions to test knowledge about
                                       suitable items for buffets and food safety 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,
                                   for example:
                                      SITHCCC019A Plan, prepare and display a buffet.

 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.
                                   Employability skills embedded in this unit should be
                                   assessed holistically with other relevant units that make
                                   up the skill set or qualification and in the context of the
                                   job role.
SITHFAB003A Serve food and beverage to customers


 SITHFAB003A                       Serve food and beverage to customers

 Unit descriptor                   This unit describes the performance outcomes, skills and
                                   knowledge required to serve food and beverage to customers in
                                   a range of hospitality industry enterprises.
                                   The unit does not focus on the full range of product knowledge
                                   and service techniques required in a restaurant dining situation,
                                   which is addressed in SITHFAB004A Provide food and
                                   beverage service.
                                   Some States and Territories have legislative requirements in
                                   relation to service of alcohol.

 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.
 Prerequisite units                This unit must be assessed after the following prerequisite unit:
                                     SITXOHS002A Follow workplace hygiene procedures.

 Application of the unit           This unit reflects the role of a food and beverage attendant in
                                   hospitality settings such as restaurants, clubs, pubs, cafes,
                                   coffee shops, cafeterias and catering operations. Persons
                                   undertaking this role usually work as part of a team under
                                   supervision.

 Competency field                  Food and Beverage

 Sector                            Hospitality

 ELEMENT                           PERFORMANCE CRITERIA
 Elements describe the essential   Performance criteria describe the required performance needed to
 outcomes of a unit of             demonstrate achievement of the element. Where bold italicised text is used,
 competency.                       further information is detailed in the required skills and knowledge and/or
                                   the range statement. Assessment of performance is to be consistent with the
                                   evidence guide.

 1   Prepare for service.          1.1   Check furniture and fittings for cleanliness and condition
                                         prior to service according to enterprise procedures, and
                                         take corrective action where required.
                                   1.2   Prepare and adjust the environment to ensure comfort and
                                         ambience for customers, as appropriate.
                                   1.3   Set up any furniture according to enterprise requirements,
                                         customer requests and customer and staff convenience
                                         and safety.
                                   1.4   Check any furniture for stability and customer and service
                                         personnel access according to legislative requirements.
                                   1.5   Check and prepare equipment for service and remove,
                                         clean or replace items not meeting enterprise standards.
SITHFAB003A Serve food and beverage to customers


 ELEMENT                     PERFORMANCE CRITERIA
                             1.6   Display food and beverage items according to enterprise
                                   and legislative requirements.
 2   Welcome customers.      2.1   Greet customers on arrival, according to enterprise
                                   customer service standards.
                             2.2   Provide information to customers, giving clear
                                   explanations and descriptions.
                             2.3   Make recommendations and suggestions to customers to
                                   assist them with drink and meal selection.
                             2.4   Answer customer questions on menu items correctly and
                                   courteously.
 3   Take and process        3.1   Take and record orders accurately and legibly using the
     orders.                       format required by the enterprise, and convey them
                                   promptly to the kitchen or bar, where appropriate.
                             3.2   Operate the ordering system according to enterprise
                                   procedures.
                             3.3   Relay information about any special requests or dietary
                                   or cultural requirements to relevant person where
                                   appropriate.
                             3.4   Provide glassware, serviceware and cutlery suitable for
                                   menu choice, according to enterprise procedures.
                             3.5   Process accounts and receive payment at appropriate time
                                   and according to enterprise procedures.
 4   Serve and clear food    4.1   Collect food and beverage selections promptly from
     and drinks.                   kitchen or bar, check for accuracy and presentation, and
                                   convey them to customers safely.
                             4.2   Serve food and beverage courteously and to the correct
                                   person, according to enterprise standards and hygiene
                                   requirements.
                             4.3   Promptly recognise and follow up any delays or
                                   deficiencies in service.
                             4.4   Advise and reassure customers about any delays or
                                   problems.
                             4.5   Check customer satisfaction at the appropriate time.
                             4.6   Remove used items in a timely manner and safely
                                   transfer them to the appropriate location for cleaning.
                             4.7   Dispose of leftover food and disposables, according to
                                   hygiene regulations and enterprise practice.
                             4.8   Dispose of recyclable items according to local
                                   regulations and enterprise practice.
                             4.9   Thank and farewell customers courteously.
 5   Close down after        5.1   Clear, clean, dismantle and store furniture and equipment
     service.                      according to enterprise procedures and safety
                                   requirements.
                             5.2   Prepare and set up for next service according to
                                   enterprise procedures and requirements.
                             5.3   Review and evaluate services with colleagues where
SITHFAB003A Serve food and beverage to customers


 ELEMENT                             PERFORMANCE CRITERIA
                                             appropriate and identify possible improvements.
                                     5.4     Provide handover to incoming colleagues and share
                                             relevant information.

 REQUIRED SKILLS AND KNOWLEDGE
 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:
   food and beverage service techniques appropriate to the enterprise, including plate
    carrying
   safe and hygienic work practices in relation to food and beverage service
   problem-solving skills to deal with menu changes, lack of availability of items and
    difficult customer situations
   communication skills to liaise with customers and other team members, clarify
    requirements, provide information and listen to and interpret information and non-verbal
    communication
   technical skills to use enterprise ordering systems and equipment
   literacy skills to read menus and orders
   numeracy skills to calculate customer accounts.
 The following knowledge must be assessed as part of this unit:
   typical work flow structure for food and beverage service appropriate to the enterprise
   ordering and service procedures
   range and use of standard food and beverage equipment
   menus and drink lists appropriate to the enterprise
   waste minimisation techniques and environmental considerations in relation to food and
    beverage service.

 RANGE STATEMENT
 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.

 Styles of service may include:                counter
                                               bistro
                                               table
                                               à la carte.
 Environment may include:                      lighting
                                               room temperature
                                               music
                                               decorations and displays
                                               privacy
                                               background noise.
SITHFAB003A Serve food and beverage to customers


 RANGE STATEMENT
 Equipment may include:              glassware
                                     crockery
                                     overlays and napkins
                                     placemats
                                     floral arrangements
                                     cutlery
                                     condiments
                                     tea and coffee-making facilities
                                     menus and wine lists
                                     display materials
                                     computerised ordering systems
                                     point-of-sale (POS) equipment.
 Legislative requirements may        liquor, including responsible service of alcohol
 be related to:                      OHS
                                     hygiene
                                     consumer protection and trade practices
                                     duty of care.
 Information provided to             menu choices, options and availability
 customers may include:              information about food and beverages
                                     specials
                                     information about the location or area
                                     location of customer facilities.
 Processing accounts will vary       depositing money in cash register, processing and
 according to enterprise              giving change
 procedures and may include:         processing credit cards or electronic funds transfer at
                                      point of sale (EFTPOS)
                                     handing account to another person to process.
 Set up for next service may         polishing glassware
 include:                            placing equipment in allocated storage areas
                                     resetting tables
                                     cleaning equipment, such as coffee machines and
                                      bains marie
                                     general cleaning of surfaces
                                     restocking.
SITHFAB003A Serve food and beverage to customers


 EVIDENCE GUIDE
 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 Evidence of the following is essential:
 and evidence required to          demonstrated ability to serve food and beverage
 demonstrate competency             according to established systems and procedures
                                   ability to meet, greet and interact positively with
                                    customers
                                   ability to work with speed and efficiency, and within
                                    typical workplace time constraints
                                   knowledge of hygiene and OHS requirements and
                                    demonstrated safe practices.
 Context of and specific                  Assessment must ensure:
 resources for assessment                   access to authentic food and drink items
                                            demonstration of skills within normal operating
                                             conditions of a commercial food and beverage
                                             operation, including industry-current equipment as
                                             follows:
                                             - tables and chairs
                                             - condiments
                                             - counter or waiter’s station
                                             - tea and coffee-making facilities
                                             - selected linen
                                             - assorted cutlery
                                             - menus and drink lists
                                             - crockery, including cups, plates and jugs
                                             - serviettes
                                             - glassware
                                             - docket books or computerised ordering system
                                             - sugar bowls or dispensers
                                             - POS system
                                            industry-realistic ratios of staff to customers
                                            time pressures typical of a commercial operation.
SITHFAB003A Serve food and beverage to customers


 EVIDENCE GUIDE
 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 preparing for
                                      service, providing service to customers and closing
                                      down after service
                                     direct observation of the candidate undertaking
                                      specific tasks, such as taking and processing orders,
                                      serving food and drink items or clearing tables
                                     written or oral questions to test knowledge of
                                      sequence of service, typical problems, menu items and
                                      drink selections
                                     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,
                                  for example:
                                     SITHFAB010A Prepare and serve non-alcoholic
                                      beverages
                                     SITHFAB011A Develop and update food and
                                      beverage knowledge
                                     SITXFIN001A Process financial transactions.
 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.
                                  Employability skills embedded in this unit should be
                                  assessed holistically with other relevant units that make
                                  up the skill set or qualification and in the context of the
                                  job role.
SITHFAB010A Prepare and serve non-alcoholic beverages


 SITHFAB010A                       Prepare and serve non-alcoholic beverages

 Unit descriptor                   This unit describes the performance outcomes, skills and
                                   knowledge required to prepare and serve a range of teas,
                                   coffees and other non-alcoholic beverages in a range of
                                   industry contexts.
                                   The unit does not deal with the skills and knowledge required
                                   to extract and serve espresso coffee, including storage of coffee
                                   and care of machinery, which are covered in
                                   SITHFAB012A Prepare and serve espresso coffee.
                                   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.
 Prerequisite units                This unit must be assessed after the following prerequisite unit:
                                     SITXOHS002A Follow workplace hygiene procedures.

 Application of the unit           This unit applies to all establishments where coffee, tea and
                                   other non-alcoholic beverages are served, such as cafes,
                                   restaurants, bars, catering venues or retail outlets. Persons
                                   performing this function usually work as part of a team and
                                   operate with some autonomy and responsibility for their own
                                   work outputs.

 Competency field                  Food and Beverage

 Sector                            Hospitality


 ELEMENT                           PERFORMANCE CRITERIA
 Elements describe the essential   Performance criteria describe the required performance needed to
 outcomes of a unit of             demonstrate achievement of the element. Where bold italicised text is used,
 competency.                       further information is detailed in the required skills and knowledge and/or
                                   the range statement. Assessment of performance is to be consistent with the
                                   evidence guide.

 1   Prepare and serve a           1.1   Prepare ingredients and equipment for non-alcoholic
     range of non-alcoholic              drinks prior to service.
     drinks.                       1.2   Identify the name and style of drink in response to a
                                         customer request.
                                   1.3   Select and assemble the correct ingredients, equipment
                                         and relevant machinery according to enterprise practices.
                                   1.4   Prepare drinks correctly using appropriate methods,
                                         according to standard recipes, customer requests and
                                         required timeframe.
                                   1.5   Ensure correct strength, taste, temperature and
                                         appearance for each drink prepared.
SITHFAB010A Prepare and serve non-alcoholic beverages


 ELEMENT                             PERFORMANCE CRITERIA
                                     1.6     Present drinks attractively in appropriate crockery or
                                             glassware and garnish attractively where appropriate,
                                             according to enterprise standards.
 2    Use, clean and                 2.1     Use machinery and equipment safely according to
      maintain equipment                     manufacturer specifications and hygiene and safety
      and machinery for                      requirements.
      non-alcoholic drinks.          2.2     Clean machinery and equipment regularly and maintain
                                             according to manufacturer specifications and enterprise
                                             cleaning and maintenance schedules.
                                     2.3     Identify problems promptly and report them to the
                                             appropriate person.

 REQUIRED SKILLS AND KNOWLEDGE
 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:
   customer service skills for determining customer requirements and preferences
   preparation and service of a variety of coffees, teas and non-alcoholic beverages
   safe work practices in relation to posture at workstation and use of coffee machines and
    other equipment
   problem-solving skills to resolve drinks curdling, coffee too strong or milk not
    texturising
   communication skills to liaise with customers and other team members, clarify
    requirements, provide information and listen to and interpret information and non-verbal
    communication
   literacy skills to read recipes for drinks
   numeracy skills to calculate amounts of ingredients for drinks or increase amounts for
    larger quantities or multiple orders.
 The following knowledge must be assessed as part of this unit:
   basic information on origins and characteristics of a range of different types of coffees
    and teas
   processes involved in the production and preparation of teas and coffees
   characteristics of and ingredients used in non-alcoholic beverages commonly available in
    the current market
   safe storage and handling conditions and requirements for coffee, tea and commodities.

 RANGE STATEMENT
 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.
SITHFAB010A Prepare and serve non-alcoholic beverages


 RANGE STATEMENT
 Non-alcoholic drinks include:        varieties of tea, including:
                                       - black
                                       - semi-black
                                       - blended
                                       - green
                                       - scented
                                       - herbal
                                       - fruit
                                       - floral
                                      coffee
                                      milkshakes
                                      flavoured milks
                                      smoothies
                                      hot and iced chocolate
                                      juices
                                      cordials and syrups
                                      waters
                                      soft drinks
                                      non-alcoholic cocktails
                                      freshly squeezed juices
                                      health drinks
                                      fruit whips
                                      frappés
                                      children’s specialty drinks.
 Equipment includes:                  grinders
                                      percolators and urns
                                      drip filter systems
                                      teapots and tea-cosies
                                      plungers
                                      juicers
                                      milkshake machines
                                      blenders
                                      post-mix systems
                                      fridges.

 Coffee methods include:              filter
                                      Greek or Turkish
                                      iced
                                      plunger.
SITHFAB010A Prepare and serve non-alcoholic beverages


 EVIDENCE GUIDE
 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 Evidence of the following is essential:
 and evidence required to          ability to prepare and serve a variety of coffees, teas
 demonstrate competency             and non-alcoholic beverages correctly and within
                                    acceptable enterprise timeframes
                                   knowledge and application of a variety of drink
                                    products and related equipment
                                   ability to recognise quality in hot and cold beverages,
                                    meet customer requirements and expectations, and
                                    identify factors affecting quality and required
                                    outcomes
                                   safe and hygienic work practices in making coffees,
                                    teas and non-alcoholic beverages.
 Context of and specific                  Assessment must ensure:
 resources for assessment                   access to a drinks service area with suitable equipment
                                             for the production and service of coffee, tea and other
                                             non-alcoholic drinks, including:
                                             - tea and coffee-making equipment
                                             - cold drink equipment, such as juicers and blenders
                                             - hot and cold drink crockery or glassware
                                             - refrigeration
                                             - kettles and heating equipment
                                            realistic ratios of customers to service staff.

 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 preparing and
                                              serving a variety of non-alcoholic drinks
                                             written or oral questions to test knowledge of safety
                                              issues and different styles and types of tea, coffee and
                                              other drinks
                                             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,
                                          for example:
                                             SITHFAB004A Provide food and beverage service
                                             SITHFAB012A Prepare and serve espresso coffee.
SITHFAB010A Prepare and serve non-alcoholic beverages


 EVIDENCE GUIDE
 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.
                                   Employability skills embedded in this unit should be
                                   assessed holistically with other relevant units that make
                                   up the skill set or qualification and in the context of the
                                   job role.
SITHFAB012A Prepare and serve espresso coffee


 SITHFAB012A                  Prepare and serve espresso coffee

 Unit descriptor              This unit describes the performance outcomes, skills and
                              knowledge required to extract and serve espresso coffee using a
                              commercial espresso machine, including storage of coffee and
                              cleaning, and care and preventative maintenance of machinery.
                              Care and maintenance procedures may vary according to the
                              machine manufacturer recommendations and warranty
                              conditions. Dosage measuring may be mechanical or
                              electronic. Dosing also refers to selecting the correct amount of
                              ground coffee, appropriate particle grind size and prevailing
                              conditions such as ambient humidity. An espresso coffee is the
                              basis of most coffee-based beverages.
                              The unit does not cover general preparation of coffee using
                              methods of coffee extraction other than espresso machines,
                              which is covered in SITHFAB010A Prepare and serve
                              non-alcoholic beverages.
                              The terms barista, senior barista and master barista may have
                              different meanings to diverse individuals and groups. Some
                              prefer to make no designation and refer to a barista as someone
                              who is a trained and expert operator.
                              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.

 Prerequisite units           Nil

 Application of the unit      This unit applies to hospitality and catering operations where
                              espresso coffee is extracted and served. It reflects the role of an
                              espresso machine operator (barista) and others who make
                              coffee using a commercial espresso machine in a variety of
                              hospitality settings.

 Competency field             Food and Beverage

 Sector                       Hospitality
SITHFAB012A Prepare and serve espresso coffee


 ELEMENT                           PERFORMANCE CRITERIA
 Elements describe the essential   Performance criteria describe the required performance needed to
 outcomes of a unit of             demonstrate achievement of the element. Where bold italicised text is used,
 competency.                       further information is detailed in the required skills and knowledge and/or
                                   the range statement. Assessment of performance is to be consistent with the
                                   evidence guide.

 1   Organise and prepare          1.1   Organise coffee workstation according to workplace
     work areas.                         safety and hygiene practices, to enable efficient work
                                         flow and easy access to equipment and commodities.
                                   1.2   Develop preparation and work routines according to
                                         enterprise requirements.
                                   1.3   Complete mise en place and preparation for coffee
                                         service according to enterprise procedures.
                                   1.4   Store coffee and commodities in appropriate airtight
                                         containers and conditions to maintain quality and
                                         freshness, according to workplace hygiene procedures
                                         and food safety regulations.
 2   Provide customer              2.1   Provide advice to customers about coffee types and
     service and advise                  characteristics where appropriate.
     customers on espresso         2.2   Determine customer coffee preferences and requirements,
     coffee.                             and offer coffee style choices and accompaniments
                                         accordingly.
 3   Select and grind              3.1   Select coffee and grind to correct particle size, according
     coffee.                             to enterprise requirements and customer preferences.
                                   3.2   Take into consideration any environmental and
                                         equipment factors affecting dosage, and adjust grind and
                                         dose accordingly.
 4   Extract coffee.               4.1   Select appropriate cups or glassware and ensure they are
                                         warm before preparation.
                                   4.2   Measure or dispense required dosage and place into clean
                                         filter basket, tamping coffee evenly using correct pressure.
                                   4.3   Ensure group head is clean prior to inserting group handle.
                                   4.4   Monitor water and pump pressure, and moderate between
                                         cycles, according to enterprise procedures.
                                   4.5   Analyse extraction rate and adjust where appropriate.
                                   4.6   Assess quality of extraction visually and where
                                         appropriate by verifying flavour.
                                   4.7   Check spent grounds (puck or cake) to identify any
                                         required adjustments to dosage and technique.
                                   4.8   Release or purge water for two seconds from the group
                                         head before placement of group handle to extract coffee.
 5   Texture milk.                 5.1   Select correct cold milk and appropriate clean, cold jug
                                         according to espresso requirements and quantity on order.
                                   5.2   Expel excess water from steam wand before and after
                                         texturising milk and wipe clean after use.
                                   5.3   Texture milk according to milk type and specific order
                                         requirements.
                                   5.4   Combine foam and milk through rolling, ensuring even
SITHFAB012A Prepare and serve espresso coffee


 ELEMENT                             PERFORMANCE CRITERIA
                                             consistency.
                                     5.5     Pour milk promptly, evenly and consistently, according
                                             to coffee style and customer preferences.
 6    Serve and present              6.1     Present coffee attractively using clean ceramic or glass
      espresso coffee.                       cups and avoiding drips and spills.
                                     6.2     Serve coffee at the required temperature, according to
                                             customer requirements and style, with appropriate crema,
                                             milk froth and accompaniments.
 7    Clean and maintain             7.1     Follow required OHS and enterprise requirements
      espresso machine.                      throughout all cleaning and maintenance procedures.
                                     7.2     Clean all machine and parts thoroughly and safely
                                             according to manufacturer specifications and enterprise
                                             policies and procedures, using appropriate cleaning
                                             methods and recommended cleaning products and
                                             materials.
                                     7.3     Carry out allied end of service activities.
                                     7.4     Monitor and assess the operation and efficiency of the
                                             espresso machine and grinder during usage and take
                                             appropriate action where required in relation to defects
                                             and faults according to enterprise policies and
                                             procedures, OHS and warranty requirements.
                                     7.5     Identify situations requiring the attendance of a trained
                                             service technician, licensed electrician or a designated
                                             senior person within the enterprise.

 REQUIRED SKILLS AND KNOWLEDGE
 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:
   hygiene and food safety practices related to making, serving and storing coffee, coffee
    products and service equipment
   techniques for dosing, tamping and purging group head
   extraction and presentation of quality coffee
   milk texturing skills
   safe work practices when using coffee machines and other equipment, including posture
    at workstation
   numeracy skills to calculate and measure doses of coffee.
SITHFAB012A Prepare and serve espresso coffee


 REQUIRED SKILLS AND KNOWLEDGE
 The following knowledge must be assessed as part of this unit:
   major coffee styles and their characteristics
   types of bean, blends and roasts with a particular emphasis on espresso roast
   key principles of coffee making
   appropriate pour rate for espresso coffee (industry recommended rate is 30 ml in 27–32
    seconds depending on type of espresso coffee ordered, customer preferences and the
    coffee blend)
   factors that affect quality of coffee
   types of grind and grinding equipment
   types of machines and equipment and their main features and differences
   sizes and types of filter baskets, tampers and other equipment
   different milk types and their characteristics, including requirements for handling and
    storing milk
   storage conditions and requirements for coffee and commodities
   cleaning and maintenance procedures
   symptoms of potential faults in espresso machines and grinders
   sequencing and production of orders.

 RANGE STATEMENT
 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 may include:                      types and brands of coffee grinders or mills and coffee
                                              machines
                                             serviceware, including cups, saucers, mugs and
                                              glasses of various sizes
                                             flatware
                                             weighing equipment
                                             measuring equipment
                                             tampers
                                             blind or blank filter and espresso cleaning detergent
                                             thermometer
                                             storage bins in appropriate sizes and materials
                                             bins for discarded pucks.
SITHFAB012A Prepare and serve espresso coffee


 RANGE STATEMENT
 Enterprise requirements may          policies and procedures related to persons authorised
 include:                              and trained to carry out particular activities related to
                                       machine operation, adjustment, cleaning and
                                       maintenance
                                      circumstances requiring the services of an authorised
                                       and trained technician
                                      specific requirements for routine and non-routine
                                       cleaning and maintenance
                                      requirements for checking and replacing parts and
                                       equipment
                                      specific requirements for decoration of coffee prior to
                                       presentation, such as stencils, logos, sprinkled
                                       toppings and coffee art
                                      policies and procedures for stock control, ordering and
                                       rotation.
 Mise en place and preparation        turning on machines to achieve correct pressure and
 for coffee service include:           temperature
                                      setting out cups, mugs, saucers, plates, jugs, glasses
                                       and other required serviceware
                                      ensuring adequate supplies of coffee, milk varieties
                                       and sugars, including specialised sugars and
                                       substitutes
                                      assembling flavourings and toppings
                                      laying out flatware, serviettes and wipes.
 Coffee styles to be prepared         short black (espresso)
 must include:                        long black
                                      cappuccino
                                      flat white
                                      caffe latte
                                      short and long macchiato
                                      mocha.
 Factors to consider in grinding      pre-setting grinder
 coffee include:                      sensory analysis of grind, including:
                                       - visual
                                       - tactile
                                       - olfactory
                                       - tasting of finished product.
SITHFAB012A Prepare and serve espresso coffee


 RANGE STATEMENT
 Cleaning procedures include:         wiping down entire machine to ensure cleanliness
                                      purging reservoir of hot water, releasing steam and
                                       backwashing the machine with an appropriate
                                       cleaning solution
                                      pouring boiling water to clean drainage pipes
                                      backflushing the machine at the end of a service cycle,
                                       using clean water to ensure no chemical and other
                                       residues are left
                                      cleaning the bean hopper using wet method, and
                                       drying thoroughly before refilling and storing
                                      brushing out dispensers
                                      cleaning all remaining parts using dry cleaning
                                       method
                                      backflushing group heads according to recommended
                                       industry methods, using a blank filter and appropriate
                                       machine detergent
                                      using colour-coded cloths, such as using blue for
                                       general cleaning and yellow for cleaning and
                                       wrapping steam wands
                                      wiping steamer wands after each use, using a damp
                                       cloth
                                      where there is build-up or caked-on product, wrapping
                                       steamer wands in a clean cloth, opening the valve and
                                       allowing hot water, with steam venting, to soften
                                       caked-on milk and then wiping with a damp cloth
                                      washing drip trays
                                      removing shower screens and diffusers if appropriate,
                                       cleaning using wet method and reassembling
                                      cleaning around the inside of the group head using an
                                       appropriate brush or cloth
                                      cleaning group handle and filter basket and steam arm
                                       spout after removing, using the wet method.
 Cleaning methods must include        wet techniques: using warm water with recommended
 using a range of techniques,          detergent for soaking various parts and cleaning with
 including:                            sponge, damp cloth or scourer (only for group handle)
                                      dry techniques: using a damp cloth followed by a dry
                                       cloth.
 End of service activities            removing beans from hoppers at the end of service
 include:                              day or shift
                                      storing according to enterprise requirements.
SITHFAB012A Prepare and serve espresso coffee


 RANGE STATEMENT
 Monitor and assess the                       ensuring the dosing chamber delivers the correct
 espresso machine and grinder                  dosage of coffee
 may include:                                 checking steam and pump pressure
                                              stripping the grinder of external working parts,
                                               observing required safety procedures according to
                                               enterprise requirements.

 EVIDENCE GUIDE
 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 Evidence of the following is essential:
 and evidence required to          ability to recognise quality in espresso coffee, meet
 demonstrate competency             customer requirements and expectations, and identify
                                    factors affecting quality and required outcomes
                                   ability to address problems during preparation and
                                    service of espresso coffee
                                   ability to extract and present quality coffee within
                                    realistic timelines
                                   compliance with all workplace hygiene and food
                                    safety regulations
                                   safe work practices in making espresso coffee.

 Context of and specific                  Assessment must ensure:
 resources for assessment                   access to a workstation with industry-current
                                             commercial espresso machine and appropriate
                                             equipment, including:
                                             - thermometer
                                             - coffee grinders or mills
                                             - serviceware, including cups, saucers, glasses, mugs
                                               and flatware
                                             - weighing and measuring equipment
                                             - storage bins in appropriate sizes and materials
                                             - blind or blank filters
                                             - tampers
                                             - espresso cleaning detergent
                                             - bins for discarded pucks or grind tubes
                                            access to a range of coffee types and commodities
                                            preparation of quantities of coffee items within
                                             industry-realistic timeframes for multiple customers
                                             simultaneously
                                            preparation and service of varieties of coffee types to
                                             meet various customer requirements.
EVIDENCE GUIDE
Methods of assessment            A range of assessment methods should be used to assess
                                 practical skills and knowledge. The following examples
                                 are appropriate:
                                    direct observation of practical demonstration of
                                     extracting and serving coffee over an entire service
                                     period
                                    tasting of coffee prepared by the candidate
                                    use of video or peer observation
                                    written or oral questions to assess required knowledge
                                     relating to preparing and serving espresso coffee
                                    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,
                                 for example:
                                    SITXOHS002A Follow workplace hygiene
                                     procedures
                                    SITHACS006A Clean premises and equipment
                                    SITHFAB010A Prepare and serve non-alcoholic
                                     beverages.
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.
                                 Employability skills embedded in this unit should be
                                 assessed holistically with other relevant units that make
                                 up the skill set or qualification and in the context of the
                                 job role.

								
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