Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SITHCCC003B Mapping and Delivery Guide
Receive and store kitchen supplies

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency SITHCCC003B - Receive and store kitchen supplies
Description 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.
Learning Outcomes and Application 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.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites This unit must be assessed after the following prerequisite unit:SITXOHS002A Follow workplace hygiene procedures.
Competency Field Commercial Cookery and Catering
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
Elements of Competency Performance Criteria              
Element: Take delivery of supplies.
  • Check all incoming supplies against specifications, orders and delivery documentation taking into account quantity, size, weight, quality and freshness, according to enterprise procedures and regulatory requirements.
  • Identify and record information about the supplier, any temperature checks undertaken, any variations and discrepancies and report them to the appropriate person.
  • Inspect supplied items for damage, quality, use-by dates, breakages or discrepancies and record details according to enterprise policy and regulatory requirements.
  • Manage excess stock appropriately, according to enterprise policy.
       
Element: Store supplies.
  • 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.
  • Store supplies in appropriate storage area, ensuring compliance with enterprise procedures, food safety program, and regulatory requirements for temperature, ventilation and sanitation.
  • Record supply levels accurately and promptly according to enterprise procedures and regulatory requirements.
  • Label supplies according to enterprise procedures.
       
Element: Rotate and maintain supplies.
  • Rotate supplies according to enterprise policy.
  • Move and shift supplies according to safety and hygiene requirements.
  • Check the quality of supplies and complete reports as required.
  • Dispose of damaged or spoiled supplies according to enterprise and regulatory requirements.
  • Safely dispose of all excess or spoilt stock and waste, especially hazardous substances, to minimise negative environmental impacts.
  • Identify and report any problems promptly.
  • Maintain storage areas in optimum condition, ensuring that they are clean, at required temperature, free from vermin or infestation and free from defects.
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

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:

ability to receive, handle and store kitchen supplies safely and efficiently

knowledge of the OHS and hygiene issues related to receipt, handling and storage of supplies.

Context of and specific resources for assessment

Assessment must ensure:

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.


Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)


Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

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.

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

correct and environmentally sound disposal methods for waste and in particular for hazardous substances.

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 taken for a range of foods at different temperatures, including:

raw foods

ingredients

cold, frozen or reheated foods or ingredients.

Variations and discrepancies must include:

rejection of food that is likely to be contaminated, for 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 include:

Australia New Zealand Food Standards Code

local, state or territory food safety regulations.

Storage may include:

refrigeration

freezers

coolrooms

dry stores.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Check all incoming supplies against specifications, orders and delivery documentation taking into account quantity, size, weight, quality and freshness, according to enterprise procedures and regulatory requirements. 
Identify and record information about the supplier, any temperature checks undertaken, any variations and discrepancies and report them to the appropriate person. 
Inspect supplied items for damage, quality, use-by dates, breakages or discrepancies and record details according to enterprise policy and regulatory requirements. 
Manage excess stock appropriately, according to enterprise policy. 
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. 
Store supplies in appropriate storage area, ensuring compliance with enterprise procedures, food safety program, and regulatory requirements for temperature, ventilation and sanitation. 
Record supply levels accurately and promptly according to enterprise procedures and regulatory requirements. 
Label supplies according to enterprise procedures. 
Rotate supplies according to enterprise policy. 
Move and shift supplies according to safety and hygiene requirements. 
Check the quality of supplies and complete reports as required. 
Dispose of damaged or spoiled supplies according to enterprise and regulatory requirements. 
Safely dispose of all excess or spoilt stock and waste, especially hazardous substances, to minimise negative environmental impacts. 
Identify and report any problems promptly. 
Maintain storage areas in optimum condition, ensuring that they are clean, at required temperature, free from vermin or infestation and free from defects. 

Forms

Assessment Cover Sheet

SITHCCC003B - Receive and store kitchen supplies
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:


Assessment Record Sheet

SITHCCC003B - Receive and store kitchen supplies

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: