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									  Training Package                   Hospitality THH02                                                                   Unit Code:
  Title :                            Work with Colleagues and Customers                                                 THHCORO1B
  Title Descriptor:                  This unit deals with the interpersonal, communication and customer
                                                                                                                    HSC Indicative Hours
                                     service skills required by all people working in the tourism and hospitality
                                     industries. This is a core unit which underpins all other competencies                  10
                                     dealing with colleagues and customers and applies to all levels of the
                                     industry.

  ELEMENT R01B.1              Communicate in the workplace
Assessment Tools        Timing   Date                                                        STUDENTS




  ELEMENT R01B.2                        Maintain personal presentation standards
Assessment Tools        Timing   Date                                                        STUDENTS




  HOSPITALITY CURRICULUM FRAMEWORK                           KHS 2004 - 2005                                                          PAGE 1
  ELEMENT R01B.3                        Provide service to colleagues and customers
Assessment Tools        Timing   Date                                   STUDENTS




  ELEMENT R01B.4                        Work in a team
Assessment Tools        Timing   Date                                   STUDENTS




  HOSPITALITY CURRICULUM FRAMEWORK                   KHS 2004 - 2005                  PAGE 2
  Training Package                   Hospitality THH02                                                                  Unit Code:
  Title :                            Work in a Socially Diverse Environment                                           THHCOR02B
  Title Descriptor:                  This unit deals with the cultural awareness that is required by all people    HSC Indicative Hours
                                     working in the tourism and hospitality industries. It includes the cultural
                                     awareness required for serving customers and working with colleagues                   5
                                     from diverse backgrounds.


 ELEMENT R02B.1                         Communicate with customers and colleagues from diverse backgrounds
Assessment Tools        Timing   Date                                                       STUDENTS




  ELEMENT R02B.2                        Deal with cross cultural misunderstandings
Assessment Tools        Timing   Date                                                       STUDENTS




  HOSPITALITY CURRICULUM FRAMEWORK                          KHS 2004 - 2005                                                          PAGE 3
  Training Package                   Hospitality THH02                                                                       Unit Code:
  Title :                            Follow Health, Safety and Security Procedures                                         THHCOR03B
  Title Descriptor:                  This unit deals with skills and knowledge required to follow health, safety and    HSC Indicative Hours
                                     security procedures. This unit applies to all individuals working in the tourism
                                     and hospitality industries. It does not cover hygiene or first aid which are               10
                                     found in the units THHGHS01B – Follow Workplace Hygiene Procedures and
                                     THHGHS03B – Provide First Aid



  ELEMENT R03B.1                        Follow workplace procedures on health, safety and security
Assessment Tools        Timing   Date                                                        STUDENTS




  ELEMENT R03B.2                        Deal with emergency situations
Assessment Tools        Timing   Date                                                        STUDENTS




  HOSPITALITY CURRICULUM FRAMEWORK                          KHS 2004 - 2005                                                          PAGE 4
  ELEMENT R03B.3                        Maintain safe personal presentation standards
Assessment Tools        Timing   Date                                    STUDENTS




  ELEMENT R03B.4                        Provide feedback on health, safety and security
Assessment Tools        Timing   Date                                    STUDENTS




  HOSPITALITY CURRICULUM FRAMEWORK                    KHS 2004 - 2005                     PAGE 5
  Training Package           Hospitality THH02                                                                                 Unit Code:
  Title :                    Develop and Update Hospitality Industry Knowledge                                               THHHCO01B
  Title Descriptor:          This unit deals with skills and knowledge required to access, increase and update            HSC Indicative Hours
                             knowledge of the hospitality industry including different industry sectors and relevant
                             industry legislation. This knowledge underpins effective performance in all sectors and              25
                             applies to all people working in the Hospitality Industry. In-depth knowledge is therefore
                             not required.

  ELEMENT 001B.1                        Seek information on the hospitality industry
Assessment Tools        Timing   Date                                                       STUDENTS




ELEMENT 001B.2           Source & apply information on legal & ethical issues for the hospitality industry
Assessment Tools        Timing   Date                                                       STUDENTS




  HOSPITALITY CURRICULUM FRAMEWORK                          KHS 2004 - 2005                                                            PAGE 6
  ELEMENT 001B.3                        Update hospitality industry knowledge
Assessment Tools        Timing   Date                                   STUDENTS




  HOSPITALITY CURRICULUM FRAMEWORK                   KHS 2004 - 2005               PAGE 7
  Training Package           Hospitality THH02                                                                               Unit Code:
  Title :                    Follow Workplace Hygiene Procedures                                                           THHGHS01B
  Title Descriptor:          This unit deals with skills and knowledge required to follow the key hygiene procedures    HSC Indicative Hours
                             which apply in hospitality and tourism enterprises. It is particularly relevant to staff
                             working in kitchens, housekeeping, food and beverage and tour operations involving the             10
                             preparation of food


  ELEMENT HS01B.1                       Follow Hygiene Procedures
Assessment Tools        Timing   Date                                                       STUDENTS




  ELEMENT HS01B.2                       Identify and prevent hygiene risks
Assessment Tools        Timing   Date                                                       STUDENTS




  HOSPITALITY CURRICULUM FRAMEWORK                          KHS 2004 - 2005                                                          PAGE 8
  Training                 Hospitality THH02                                                                                    Unit Code:
  Package
  Title :                  Clean Premises and Equipment                                                                       THHGHS02B
  Title Descriptor:        This unit deals with skills and knowledge required to carry out general cleaning duties within a   HSC Indicative
                           range of tourism and hospitality enterprises. This unit would generally be undertaken in
                           conjunction with specialist operational units such as THHBH03B Prepare Rooms for Guests and            Hours
                           THHBKA04B Clean and Maintain Kitchen Premises.                                                          10
  ELEMENT HS02B.1                       Select and set up equipment and materials
Assessment Tools        Timing   Date                                                      STUDENTS




  ELEMENT HS02B.2                       Clean dry and wet areas
Assessment Tools        Timing   Date                                                      STUDENTS




  HOSPITALITY CURRICULUM FRAMEWORK                          KHS 2004 - 2005                                                           PAGE 9
  ELEMENT HS02B.3 Maintain and store cleaning equipment and chemicals
Assessment Tools        Timing   Date   STUDENTS




  HOSPITALITY CURRICULUM FRAMEWORK                 KHS 2004 - 2005      PAGE 10
  Training                 Hospitality THH02                                                                                    Unit Code:
  Package
  Title :                  Communicate on the Telephone                                                                       THHGCA01B
  Title Descriptor:        This unit deals with skills and knowledge required to communicate effectively on the            HSC Indicative Hours
                           telephone. It is an essential skill for large numbers of people working in all sectors of the
                           tourism and hospitality industries.                                                                      5
  ELEMENT AO1B.1                        Respond to incoming telephone calls
Assessment Tools        Timing   Date                                                         STUDENTS




  ELEMENT AO1B.2                        Make telephone calls
Assessment Tools        Timing   Date                                                         STUDENTS




  HOSPITALITY CURRICULUM FRAMEWORK                           KHS 2004 - 2005                                                            PAGE 11
  Training                 Hospitality THH02                                                                                  Unit Code:
  Package
  Title :                  Organise and Prepare Food                                                                        THHBKA01B
  Title Descriptor:        This unit deals with the skills and knowledge required to organise and prepare a variety of   HSC Indicative Hours
                           foods for the kitchen of a hospitality or catering operation. It focuses on general food
                           preparation techniques.                                                                               20
  ELEMENT KA01B.1 Prepare Equipment for Use
Assessment Tools        Timing   Date                                                        STUDENTS




 ELEMENT KA01B.2                        Assemble and Prepare Ingredients for Menu Items
Assessment Tools        Timing   Date                                                        STUDENTS




  HOSPITALITY CURRICULUM FRAMEWORK                           KHS 2004 - 2005                                                          PAGE 12
  ELEMENT KA01B.3                       Prepare dairy, dry goods, fruits and vegetables
Assessment Tools        Timing   Date                                    STUDENTS




  ELEMENT KA01B.4                       Prepare meat, seafood and poultry
Assessment Tools        Timing   Date                                    STUDENTS




  HOSPITALITY CURRICULUM FRAMEWORK                   KHS 2004 - 2005                      PAGE 13
  Training                 Hospitality THH02                                                                                  Unit Code:
  Package
  Title :                  Present Food                                                                                     THHBKA02B
  Title Descriptor:        This unit deals with skills and knowledge required to efficiently and professionally plate,   HSC Indicative Hours
                           present and serve food in a commercial kitchen or catering operation.
                                                                                                                                 10
  ELEMENT KA02B.1                       Prepare Food for Service
Assessment Tools        Timing   Date                                                        STUDENTS




  ELEMENT KA02B.2                       Portion and Plate Food
Assessment Tools        Timing   Date                                                        STUDENTS




  HOSPITALITY CURRICULUM FRAMEWORK                           KHS 2004 - 2005                                                          PAGE 14
  ELEMENT KA02B.3                       Work in a Team
Assessment Tools        Timing   Date                                 STUDENTS




  HOSPITALITY CURRICULUM FRAMEWORK                  KHS 2004 - 2005              PAGE 15
  Training                 Hospitality THH02                                                                              Unit Code:
  Package
  Title :                  Receive and Store Kitchen Supplies                                                           THHBKA03B
  Title Descriptor:        This unit deals with the knowledge required to receive and store supplies in commercial   HSC Indicative Hours
                           cookery or catering operations. It focuses on the general stock handling procedures
                           required for food and kitchen-related goods.                                                       5
  ELEMENT KA03B.1                       Take Delivery of Supplies
Assessment Tools        Timing   Date                                                     STUDENTS




  ELEMENT KA03B.2                       Store Supplies
Assessment Tools        Timing   Date                                                     STUDENTS




  HOSPITALITY CURRICULUM FRAMEWORK                         KHS 2004 - 2005                                                        PAGE 16
  ELEMENT KA03B.3                       Rotate and Maintain Supplies
Assessment Tools        Timing   Date                                  STUDENTS




  HOSPITALITY CURRICULUM FRAMEWORK                   KHS 2004 - 2005              PAGE 17
  Training                 Hospitality THH02                                                                         Unit Code:
  Package
  Title :                  Clean and Maintain Kitchen Premises                                                     THHBKA04B
  Title Descriptor:        This unit deals with the skills and knowledge to clean and maintain kitchens, food   HSC Indicative Hours
                           preparation and storage areas in commercial cookery or catering operations.
                                                                                                                         5
  ELEMENT KA04B.1                       Clean, sanitise and store equipment
Assessment Tools        Timing   Date                                                 STUDENTS




  ELEMENT KA04B.2                       Clean and sanitise premises
Assessment Tools        Timing   Date                                                 STUDENTS




  HOSPITALITY CURRICULUM FRAMEWORK                       KHS 2004 - 2005                                                     PAGE 18
 ELEMENT KA04B.3                        Handle Waste and Linen
Assessment Tools        Timing   Date                                  STUDENTS




  HOSPITALITY CURRICULUM FRAMEWORK                   KHS 2004 - 2005              PAGE 19
  Training                 Hospitality THH02                                                                                 Unit Code:
  Package
  Title :                  Prepare Sandwiches                                                                              THHBCC00B
  Title Descriptor:        This unit deals with the skills and knowledge required to prepare and present a variety of   HSC Indicative Hours
                           sandwiches in a commercial kitchen or catering operation.
                                                                                                                                10
  ELEMENT CC00B.1                       Prepare and present a variety of sandwiches
Assessment Tools        Timing   Date                                                       STUDENTS




  ELEMENT CC00B.2                       Store Sandwiches
Assessment Tools        Timing   Date                                                       STUDENTS




  HOSPITALITY CURRICULUM FRAMEWORK                          KHS 2004 - 2005                                                          PAGE 20
  Training                 Hospitality THH02                                                                           Unit Code:
  Package
  Title :                  Use Basic Methods of Cookery                                                              THHBCC01B
  Title Descriptor:        This unit deals with the skills and knowledge to use a range of cookery methods to     HSC Indicative Hours
                           prepare menu items for the kitchen of a hospitality or catering operation. This unit
                           underpins effective performance in all other cookery units.                                    45
  ELEMENT CC01B.1                       Select and use cooking equipment and technology
Assessment Tools        Timing   Date                                                   STUDENTS




  ELEMENT CC01B.2                           Use methods of cookery
Assessment Tools        Timing   Date                                                   STUDENTS




  HOSPITALITY CURRICULUM FRAMEWORK                        KHS 2004 - 2005                                                      PAGE 21
  Training                 Hospitality THH02                                                        Unit Code:
  Package
  Title :                  Prepare Appetisers and Salads                                          THHBCC02B
  Title Descriptor:        This unit deals with skills and knowledge required to prepare and   HSC Indicative Hours
                           present appetisers and salads in a commercial kitchen or catering
                                                                                                       25
                           operation.

  ELEMENT CC02B.1                       Prepare and present a variety of salads and dressing
Assessment Tools        Timing   Date                                     STUDENTS




  ELEMENT CC02B.2                       Prepare and present a range of hot and cold appetisers
Assessment Tools        Timing   Date                                     STUDENTS




  HOSPITALITY CURRICULUM FRAMEWORK                   KHS 2004 - 2005                                        PAGE 22
  ELEMENT CC02B.3                       Store appetisers and salads
Assessment Tools        Timing   Date                                  STUDENTS




  HOSPITALITY CURRICULUM FRAMEWORK                   KHS 2004 - 2005              PAGE 23
  Training                 Hospitality THH02                                                                              Unit Code:
  Package
  Title :                  Prepare Stocks and Sauces                                                                     THHBCC03B
  Title Descriptor:        This unit deals with skills and knowledge required to prepare various stocks, sauces and   HSC Indicative Hours
                           soups in a commercial kitchen or catering operation.
                                                                                                                              25

  ELEMENT CC03B.1                       Prepare and store stocks, glazes and essences required for menu items
Assessment Tools        Timing   Date                                                     STUDENTS




  ELEMENT CC03B.2                       Prepare and store sauces required for menu items
Assessment Tools        Timing   Date                                                     STUDENTS




  HOSPITALITY CURRICULUM FRAMEWORK                          KHS 2004 - 2005                                                        PAGE 24
  ELEMENT CC03B.3                       Prepare soups required for menu items
Assessment Tools        Timing   Date                                    STUDENTS




  ELEMENT CC03B.4                       Store and reconstitute stocks, sauces and soups
Assessment Tools        Timing   Date                                    STUDENTS




  HOSPITALITY CURRICULUM FRAMEWORK                   KHS 2004 - 2005                      PAGE 25
  Training                 Hospitality THH02                                                                              Unit Code:
  Package
  Title :                  Prepare Vegetables, Eggs and Farinaceous Dishes                                               THHBCC04B
  Title Descriptor:        This unit deals with the skills and knowledge required to prepare various vegetables and   HSC Indicative Hours
                           fruit, eggs and farinaceous dishes in a commercial kitchen or catering operation.
                                                                                                                              25

  ELEMENT CC04B.1                       Prepare vegetable and fruit dishes
Assessment Tools        Timing   Date                                                     STUDENTS




  ELEMENT CC04B.2                       Prepare farinaceous dishes
Assessment Tools        Timing   Date                                                     STUDENTS




  HOSPITALITY CURRICULUM FRAMEWORK                          KHS 2004 - 2005                                                        PAGE 26
  ELEMENT CC04B.3                       Prepare and cook egg–based dishes
Assessment Tools        Timing   Date                                    STUDENTS




  ELEMENT CC04B.4                       Store vegetables, egg and farinaceous foodstuffs
Assessment Tools        Timing   Date                                    STUDENTS




  HOSPITALITY CURRICULUM FRAMEWORK                   KHS 2004 - 2005                       PAGE 27
  Training                 Hospitality THH02                                                                                         Unit Code:
  Package
  Title :                  Implement Food Safety Procedures                                                                        THHBCC11B
  Title Descriptor:        This unit refers to the following of food safety procedures in the workplace as part of a food safety   HSC Indicative
                           program or plan. These procedures relate to a food safety program based on the HACCP method
                           (Hazard Analysis and Critical Control Points) but can also be customised to other systems. This unit        Hours
                           complies with legislative requirements for food safety and the implementation of a food safety plan.         15
                           The development of a food safety program or plan, and related procedures, is covered in the unit
                           THHS2CC3B – Develop a Food Safety Plan

  ELEMENT CC11B.1                       Identify food safety critical control points and hazards
Assessment Tools        Timing   Date                                                       STUDENTS




  ELEMENT CC11B.2                       Implement procedures for food safety
Assessment Tools        Timing   Date                                                       STUDENTS




  HOSPITALITY CURRICULUM FRAMEWORK                          KHS 2004 - 2005                                                              PAGE 28
  Training                 Hospitality THH02                                                                                   Unit Code:
  Package
  Title :                  Receive and store stock                                                                            THHGGA06B
  Title Descriptor:        This unit deals with the skills and knowledge required to receive and store stock in a range of   HSC Indicative
                           tourism and hospitality enterprises. This unit equates to unit THHBKA03B Receive and store
                           kitchen supplies.                                                                                 Hours
                                                                                                                                   10

  ELEMENT GA06B.1                       Take delivery of stock
Assessment Tools        Timing   Date                                                    STUDENTS




  ELEMENT GA06B.2                       Store stock

Assessment Tools        Timing   Date                                                    STUDENTS




  HOSPITALITY CURRICULUM FRAMEWORK                         KHS 2004 - 2005                                                          PAGE 29
  ELEMENT GA06B.3                       Rotate and maintain stock

Assessment Tools        Timing   Date                                  STUDENTS




  HOSPITALITY CURRICULUM FRAMEWORK                   KHS 2004 - 2005              PAGE 30

								
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