Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHFAB001 Mapping and Delivery Guide
Clean and tidy bar areas
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | SITHFAB001 - Clean and tidy bar areas |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the performance outcomes, skills and knowledge required to clean bars and public areas, clear and clean glasses, and safely dispose of waste.The unit applies to any hospitality organisation that operates a bar, including hotels, restaurants, clubs, cafes and wineries.It applies to people who work with very little independence and under close supervision, including those commonly known as ‘bar usefuls’. The unit can also apply to bar attendants.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. Skills must be demonstrated in an operational commercial bar. This can be: an industry workplace a simulated industry environment, such as a training bar, café or restaurant serving customers. Assessment must ensure access to: fixtures and large equipment: bar service area cash register and related equipment coffee machines dishwashers glass washer ice machines post-mix dispensing system refrigeration equipment tables and chairs small equipment: bar towels bar tray blenders coasters food containers for garnishes glassware signage used for areas of restricted access utensils: small knives nip measures tongs spoons: bar spoons and teaspoons cleaning materials and equipment to clean bars, public areas and equipment: cleaning cloths commercial cleaning and sanitising agents and chemicals for cleaning bar areas and equipment dishwashers dustpans and brooms garbage bins and bags hand towel dispenser and hand towels mops and buckets personal protective equipment separate hand basin and antiseptic liquid soap dispenser for hand washing sponges, brushes and scourers tea towels organisational specifications: standards of presentation for the premises cleaning schedules equipment manufacturer instructions SDS for cleaning agents and chemicals or plain English workplace documents or diagrams that interpret the content of SDS. Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and: have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency. |
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Prerequisites/co-requisites | |||
Competency Field | Food and Beverage |
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: Clean bar and equipment. |
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Element: Clean and maintain public areas. |
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Element: Work safely and reduce negative environmental impacts. |
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