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Elements and Performance Criteria

  1. Establish and implement procedures for quality control.
  2. Monitor quality.
  3. Solve quality-related problems.

Required Skills

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

problemsolving skills to deal with quality or service breakdowns highlighted in audits and reviews

literacy skills to read or prepare reports about food quality and read information about food safety legislation and standards

numeracy skills to calculate ratios of satisfaction and summarise audit responses as percentages

The following knowledge must be assessed as part of this unit

role of quality control in the kitchen and its link to overall business performance and profitability

key areas for monitoring quality

features and benefits of different quality control mechanisms used in commercial kitchens

Evidence Required

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 and evidence required to demonstrate competency

Evidence of the following is essential

demonstrated ability to establish implement and maintain quality control systems in a commercial kitchen

knowledge of food safety regulations and requirements

knowledge of quality systems and options suitable for a commercial cookery or catering enterprise

Context of and specific resources for assessment

Assessment must ensure

access to a commercial cookery or catering work environment

project or work activities conducted over a period of time to allow the candidate to establish and implement quality control systems within a real work environment

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

review of documentation related to quality systems including policies and procedures and audit summaries and reports prepared by the candidate

evaluation of food quality in a work environment where the candidate is responsible for quality control

written or oral questions about chosen systems and reasoning

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the candidate

Holistic assessment with other units relevant to the industry sector workplace and job role is recommended for example

SITHCCCA Monitor catering revenue and costs

SITHCCC025A Monitor catering revenue and costs.

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