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

SITHCCC026A Mapping and Delivery Guide
Establish and maintain quality control of food

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITHCCC026A - Establish and maintain quality control of food
Description This unit describes the performance outcomes, skills and knowledge required to ensure that high standards of food quality are established and maintained in a commercial kitchen environment. These tasks are generally undertaken by a qualified cook or chef who also has some supervisory responsibilities.Quality procedures may be manual or computer-based.Quality data may be collected over different timeframes, according to enterprise requirements and practice.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 catering operations where food and related services are provided.
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 units:SITXFSA001A Implement food safety procedures 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: Establish and implement procedures for quality control.
  • Apply appropriate quality procedures to ensure the quality of raw materials, cooking processes, portion control, presentation and protection of food from contamination for all menu items.
  • Ensure that products and services are consistent and meet enterprise requirements.
  • Ensure that food items match menu descriptions.
       
Element: Monitor quality.
  • Apply procedures to monitor quality, including observation, formal audits and reviews, tasting and seeking feedback.
  • Apply procedures to monitor and ensure compliance with current food safety program and legislative and regulatory requirements.
       
Element: Solve quality-related problems.
  • Identify and solve problems related to quality control of food.
       


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:

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 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, for example:

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.

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:

problem-solving 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.

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.

Quality procedures may include:

formal audits against enterprise quality standards and requirements

formal compliance inspections against industry and regulatory requirements

feedback from colleagues and customers

reviews of costs and revenues.

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
Apply appropriate quality procedures to ensure the quality of raw materials, cooking processes, portion control, presentation and protection of food from contamination for all menu items. 
Ensure that products and services are consistent and meet enterprise requirements. 
Ensure that food items match menu descriptions. 
Apply procedures to monitor quality, including observation, formal audits and reviews, tasting and seeking feedback. 
Apply procedures to monitor and ensure compliance with current food safety program and legislative and regulatory requirements. 
Identify and solve problems related to quality control of food. 

Forms

Assessment Cover Sheet

SITHCCC026A - Establish and maintain quality control of food
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

SITHCCC026A - Establish and maintain quality control of food

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: