Statement of Attainment
These units of competency from the SIT Tourism, Travel and Hospitality Training Package provide a set of skills for managing the operation of a commercial kitchen.
Audience
This skill set is for commercial cooks, including those who specialise in Asian cookery or patisserie, with a trade qualification who require kitchen management skills.
Subjects
The Kitchen Management consists of:
Unit code | Unit title |
Manage diversity in the workplace | |
Implement and monitor environmentally sustainable work practices | |
Coordinate cooking operations | |
Manage finances within a budget | |
Use hygienic practices for food safety | |
Lead and manage people | |
Monitor work operations | |
Identify hazards, assess and control safety risks | |
Implement and monitor work health and safety practices |
Pathways...
Achievement of these units provides credit towards qualifications in tourism, travel, hospitality, events, holiday parks and resorts in the SIT Tourism, Travel and Hospitality Training Package and qualifications in the BSB Business Services Training Package.