Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
HLTFSE003 Mapping and Delivery Guide
Perform kitchenware washing
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | HLTFSE003 - Perform kitchenware washing |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the skills and knowledge required to stack, wash, dry and store dishes, kitchenware and associated implements.This unit applies to food services staff who work under supervision. Work is usually performed within a prescribed range of functions involving known routines and procedures.The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. Skills must have been demonstrated in a workplace or a simulated environment that reflects workplace conditions. The following conditions must be met for this unit: use of suitable facilities equipment and resources, including: commercial dishwasher and hand dishwashing facilities, detergents and equipment personal protective clothing kitchenware kitchenware storage facilities modelling of industry operating conditions. Assessors must satisfy the Standards for Registered Training Organisations (RTOs) 2015/AQTF mandatory competency requirements for assessors. |
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Prerequisites/co-requisites | |||
Competency Field |
Development and validation strategy and guide for assessors and learners | Student Learning Resources | Handouts Activities |
Slides PPT |
Assessment 1 | Assessment 2 | Assessment 3 | Assessment 4 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Elements define the essential outcomes. | ||||||||
Element: Wash kitchenware and associated items in a dishwasher |
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Element: Hand wash and dry kitchenware |
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Element: Store kitchenware |
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