Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHKOP101 Mapping and Delivery Guide
Clean kitchen premises and equipment
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHKOP101 - Clean kitchen premises and equipment |
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Description | This unit describes the performance outcomes, skills and knowledge required to clean food preparation, 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. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | 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.It 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. | ||
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: Clean and sanitise kitchen equipment. |
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Element: Clean serviceware 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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