Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHKOP001 Mapping and Delivery Guide
Clean kitchen premises and equipment
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | SITHKOP001 - Clean kitchen premises and equipment |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the performance outcomes, skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts.This unit is particularly important within a food safety regime and applies to all hospitality and catering organisations with kitchen premises, including permanent or temporary kitchens or smaller food preparation areas. These can be found within restaurants, cafes, kiosks, cafeterias, clubs, hotels, attractions and in catering facilities.The unit applies to kitchen personnel who work with very little independence and under close supervision, including kitchen attendants and stewards. It can also apply to cooks and chefs in small organisations.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 kitchen. This can be: an industry workplace a simulated industry environment, such as a training kitchen servicing customers. Assessment must ensure access to: commercial kitchen with food preparation and storage areas with floor, walls and shelves fixtures and large equipment: bain marie or hot box commercial: blenders and food mills mixers and attachments commercial dishwasher commercial grade work benches commercial ovens with timer and trays: convection deck microwave commercial refrigeration facilities: cool room freezer fridge electronic equipment used for stock control deep-fryer double sink gas, electric or induction stove tops salamander or other form of griller storage facilities: shelving trays slicing machine small equipment: cutting, chopping and slicing implements cutting boards graters knives and cleavers: butcher and boning knives butter spreading knives bread knives carving knives large serrated cake knives filleting knives utility knives measurers: metric calibrated measuring jugs measuring spoons portion control scoops and markers meat: bats cleavers hooks thermometers mincers saws scales (1 gram increments) and scales for weighing large quantities scoops, skimmers and spiders service-ware: platters, dishes and bowls cutlery and serving utensils small utensils: flour and drum sieves peelers, corers and slicers strainers and chinois scrapers spatulas pastry brush tongs and serving utensils whisks: fine stainless steel wire coarse stainless steel wire spoons: large plain and slotted metal spoons ladles in a variety of sizes serving spoons wooden spoons temperature probes thermometers personal protective equipment specified in the knowledge evidence cleaning materials and equipment: cleaning cloths commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas dishwashers dustpans and brooms floor scrubbers or polishers garbage bins and bags mops and buckets pressurised steam and water cleaners sponges, brushes and scourers swabs tea towels waste sink for mops organisational specifications: equipment manufacturer manuals current commercial stock control procedures and documentation for ordering, monitoring and maintaining cleaning stock commercial cleaning schedules food preparation lists ordering and docketing paperwork safety procedures for chemical accidents SDS for cleaning agents and chemicals and plain English workplace documents or diagrams that interpret the content of SDS. Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors. |
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Prerequisites/co-requisites | |||
Competency Field | Kitchen Operations |
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 and sanitise kitchen equipment. |
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Element: Clean service-ware and utensils. |
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Element: Clean and sanitise kitchen premises. |
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Element: Work safely and reduce negative environmental impacts. |
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