Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHIND101 Mapping and Delivery Guide
Use hygienic practices for hospitality service
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHIND101 - Use hygienic practices for hospitality service |
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Description | This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to maintain the health and wellbeing of self and others.The skills and knowledge to ensure food safety are found in the unit SITXFSA101 Use hygienic practices for food safety. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit applies to all hospitality service environments. Personnel at all levels use this skill in the workplace during the course of their daily activities. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | Not applicable. | ||
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: Maintain personal hygiene. |
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Element: Prevent health hazards. |
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