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

SITHCCC033B Mapping and Delivery Guide
Apply catering control principles

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITHCCC033B - Apply catering control principles
Description This unit describes the performance outcomes, skills and knowledge required to minimise waste to reduce costs, maximise profitability and minimise negative environmental impacts. It requires the ability to effectively order, store and rotate stock to minimise contamination, wastage, loss and theft.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 operations operations where food and related services are provided, such as restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential catering, in-flight and other transport catering, events catering and private catering.This unit describes a key operational function for cooks and chefs working at any level. Their role may be operational, supervisory or managerial. Job roles include breakfast cook, short order cook, fast food cook, cook, chef, chef de partie, sous chef, executive chef, caterer, patissier and chef patissier.
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:SITHCCC005A Use basic methods of cookerySITHCCC016A Develop cost-effective menus.
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: Follow procedures to reduce wastage.
  • Follow appropriate procedures for reducing wastage during ordering, storage and processing of food.
  • Take appropriate security measures to reduce loss.
       
Element: Minimise waste and minimise negative environmental impacts.
  • Effectively control portions sizes using calibrated equipment where appropriate.
  • Follow recipes accurately to avoid wastage.
  • Order suitable quantities of stock to avoid over or under-ordering.
  • Rotate and document stock accurately.
  • Store food correctly and securely to minimise contamination, wastage, loss and theft.
       


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 use portion control, stock control and other waste reduction measures effectively

ability to use the food safety program effectively to minimise food contamination and spoilage

production of portion-controlled menu items.

Context of and specific resources for assessment

Assessment must ensure:

demonstration of skills within a fully equipped commercial kitchen using authentic ingredients and food items, 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:

evaluation of amount of products used by the candidate across a period of operation

review of reports prepared by the candidate detailing ways in which waste was minimised during a service period

written or oral questions to test knowledge of waste minimisation and control systems

review of stock control and portion control documentation 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:

preparation and cooking, stock control and storage procedures that assist waste minimisation and environmental sustainability

problem-solving skills to deal with options to minimise contamination and waste, increase yield and improve security

literacy skills to read recipes, menus, instructions and orders

numeracy skills to calculate quantities of stocks and to measure portion sizes..

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

role of the kitchen as a profit centre within an overall business

links between hygiene, food safety, waste minimisation and environmental sustainability

procedures for reducing wastage in kitchen operations and for the organisation in particular

stock rotation practices for kitchen operations and for the organisation in particular.

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.

Procedures for reducing wastage must include:

portion control

ordering to specifications

stock rotation

using appropriate equipment

appropriate storage

using standard recipe cards

following a food safety risk management program.

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
Follow appropriate procedures for reducing wastage during ordering, storage and processing of food. 
Take appropriate security measures to reduce loss. 
Effectively control portions sizes using calibrated equipment where appropriate. 
Follow recipes accurately to avoid wastage. 
Order suitable quantities of stock to avoid over or under-ordering. 
Rotate and document stock accurately. 
Store food correctly and securely to minimise contamination, wastage, loss and theft. 

Forms

Assessment Cover Sheet

SITHCCC033B - Apply catering control principles
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

SITHCCC033B - Apply catering control principles

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: