Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHCCC104 Mapping and Delivery Guide
Package prepared foodstuffs
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHCCC104 - Package prepared foodstuffs |
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Description | This unit describes the performance outcomes, skills and knowledge required to package and label prepared foodstuffs for storage and transportation. It requires the ability to check the quality of food and select correct packaging materials. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit applies to all hospitality and catering organisations which prepare, package and label food. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, inflight and other transport caterers, and event and function caterers.It applies to operational personnel in kitchens and catering facilities who work with very little independence and under close supervision. They apply little discretion and judgement because they follow predefined organisational procedures to report any discrepancies to a higher level staff member for action. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | This unit must be assessed after the following prerequisite unit:SITXFSA101Use hygienic practices for food safety | ||
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: Select food and packaging materials. |
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Element: Package and label foods. |
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