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

SITHCCC004B Mapping and Delivery Guide
Clean and maintain kitchen premises

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency SITHCCC004B - Clean and maintain kitchen premises
Description This unit describes the performance outcomes, skills and knowledge required to clean and maintain kitchens, and food preparation and storage areas in commercial cookery or catering operations. It requires the ability to set up cleaning equipment and to safely clean premises and equipment using resources efficiently to reduce negative environmental impacts.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 enterprises with kitchen premises and equipment, such as restaurants, hotels, clubs, cafeterias and other catering operations. Those undertaking this role work under supervision, usually as part of a team such as kitchen attendants and cooks.
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: Clean, sanitise and store equipment.
  • Select and prepare suitable wet and dry cleaning agents and chemicals according to relevant manufacturer and OHS and environmental requirements
  • Clean and sanitise equipment and utensils according to manufacturer instructions and without causing damage.
  • Store or stack cleaned equipment and utensils safely and in the designated place.
  • Use cleaning equipment safely and according to manufacturer instructions.
  • Assemble and disassemble cleaning equipment in a safe manner.
  • Store cleaning equipment safely and correctly in the designated position and area.
       
Element: Clean and sanitise premises.
  • Follow cleaning schedules correctly.
  • Use chemicals and equipment correctly and safely to clean and sanitise walls, floors, shelves and other surfaces.
  • Clean and sanitise walls, floors, shelves and working surfaces without causing damage to health or property.
  • Follow procedures in the event of a chemical accident according to enterprise policy and procedures.
  • Sort linen and safely remove it according to enterprise procedures.
       
Element: Reduce negative environmental impacts.
  • Use energy, water and other resources efficiently when cleaning premises to reduce negative environmental impacts.
  • Safely dispose of all waste, especially hazardous substances, to minimise negative environmental impacts.
       


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 select and use relevant equipment and cleaning agents safely, efficiently and according to acceptable enterprise cleaning routines and timeframes

ability to organise resource effective cleaning of both wet and dry areas and large and small equipment and utensils commonly found in a commercial kitchen

ability to undertake duties according to organisational food safety, health and safety practices

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

ability to complete cleaning tasks within the timeframe required by a within commercially realistic timeframes.

Context of and specific resources for assessment

Assessment must ensure:

demonstration of skills within a fully equipped operational commercial kitchen and kitchen storage area as defined in the Assessment Guidelines

access to:

various surfaces for cleaning

appropriate chemicals and material safety data sheets (MSDS)

pest control products

mops, brooms and brushes

cloths, swabs and plastic bucket

personal protective equipment, such as gloves, goggles, face masks and rubber aprons

waste sink for mops

use of appropriate cleaning materials and equipment for kitchen areas.

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 cleaning a fully equipped commercial kitchen and storage areas

inspection of areas cleaned by the candidate

oral or written questioning to assess knowledge of cleaning and maintenance procedures, materials equipment and hazardous substances, efficient resource use and safety and hygiene issues

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:

correct use of personal protective equipment

cleaning techniques for premises and equipment

correct and safe usage and storage of cleaning materials and chemicals

safe work practices, particularly in relation to bending, lifting, carrying and using equipment

logical and time-efficient work flow

problem-solving skills to deal with difficult or unusual stains and soiling

literacy skills to read instructions and labels on equipment and cleaning chemicals

numeracy skills to calculate the dilution requirements of chemical and cleaning products.

The following knowledge must be assessed as part of this unit:

sanitising and disinfecting methods and procedures and the importance and purpose of each

hygiene and cross-contamination issues for kitchens

cleaning procedures for various surfaces and equipment, including wet and dry

correct cleaning chemicals, equipment and procedures for cleaning various surfaces and materials

enterprise procedures and standards in relation to presentation of premises

safe work practices relating to use of cleaning equipment, bending and manual handling

applications of different types of cleaning products

the essential features of and safe practices for using common hazardous substances used to clean commercial kitchens and in particular substances used by the organisation e.g. cleaning products and chemicals

the environmental impacts of cleaning commercial kitchens and equipment and minimal impact practices to reduce these especially those that relate to resource, water and energy use

correct and environmentally sound disposal methods for kitchen 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.

OHS and environmental requirements may include:

enterprise policies and procedures related to cleaning operations and disposal of used chemicals

general workplace safety procedures

correct use of manual handling techniques

use of hazardous substances and storage requirements

enterprise security procedures.

Equipment to be cleaned and sanitised must include:

crockery

glassware

cutlery

utensils

pots, pans and dishes

containers

chopping boards

garbage bins.

Cleaning equipment may include:

dishwashers

floor scrubbers or polishers

mops

cleaning cloths

brooms and dustpans

pressurised steam and water cleaners.

Surfaces to be cleaned must include:

walls

floors

shelves

benches and working surfaces

ovens, stoves, cooking equipment and appliances

fridges, freezers and coolrooms

storerooms and cupboards

extraction fans.

Procedures in the event of a chemical accident may include:

following first aid procedures within scope of individual responsibility

ensuring contaminated food is destroyed

ensuring food preparation area, surfaces and equipment are treated according to enterprise procedures to avoid any risk to food.

Linen may include:

napkins

tablecloths

serving cloths

tea towels

clothing

cleaning cloths.

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
Select and prepare suitable wet and dry cleaning agents and chemicals according to relevant manufacturer and OHS and environmental requirements 
Clean and sanitise equipment and utensils according to manufacturer instructions and without causing damage. 
Store or stack cleaned equipment and utensils safely and in the designated place. 
Use cleaning equipment safely and according to manufacturer instructions. 
Assemble and disassemble cleaning equipment in a safe manner. 
Store cleaning equipment safely and correctly in the designated position and area. 
Follow cleaning schedules correctly. 
Use chemicals and equipment correctly and safely to clean and sanitise walls, floors, shelves and other surfaces. 
Clean and sanitise walls, floors, shelves and working surfaces without causing damage to health or property. 
Follow procedures in the event of a chemical accident according to enterprise policy and procedures. 
Sort linen and safely remove it according to enterprise procedures. 
Use energy, water and other resources efficiently when cleaning premises to reduce negative environmental impacts. 
Safely dispose of all waste, especially hazardous substances, to minimise negative environmental impacts. 

Forms

Assessment Cover Sheet

SITHCCC004B - Clean and maintain kitchen premises
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

SITHCCC004B - Clean and maintain kitchen premises

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: