Receive and store kitchen supplies

Formats and tools

Unit Description
Reconstruct the unit from the xml and display it as an HTML page.
Assessment Tool
an assessor resource that builds a framework for writing an assessment tool
Assessment Template
generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
Assessment Matrix
a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
Wiki Markup
mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
Evidence Guide
create an evidence guide for workplace assessment and RPL applicants
Competency Mapping Template
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
Observation Checklist
create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)

Self Assessment Survey
A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
Moodle Outcomes
Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
Registered Training Organisations
Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver SITHCCC003B, 'Receive and store kitchen supplies'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Books
Reference books for 'Receive and store kitchen supplies' on fishpond.com.au. This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to ntisthis.com for every purchase, so go nuts :)


Elements and Performance Criteria

ELEMENT

PERFORMANCE CRITERIA

1

Take delivery of supplies.

1.1

Check all incoming supplies against specifications, orders and delivery documentation taking into account quantity, size, weight, quality and freshness, according to enterprise procedures and regulatory requirements.

1.2

Identify and record information about the supplier, any temperature checks undertaken, any variations and discrepancies and report them to the appropriate person.

1.3

Inspect supplied items for damage, quality, use-by dates, breakages or discrepancies and record details according to enterprise policy and regulatory requirements.

1.4

Manage excess stock appropriately, according to enterprise policy.

2

Store supplies.

2.1

Transport supplies to appropriate storage area promptly, ensuring that stock is protected from loss, contamination, spoilage, temperature abuse and pests according to OHS and food safety procedures.

2.2

Store supplies in appropriate storage area, ensuring compliance with enterprise procedures, food safety program, and regulatory requirements for temperature, ventilation and sanitation.

2.3

Record supply levels accurately and promptly according to enterprise procedures and regulatory requirements.

2.4

Label supplies according to enterprise procedures.

3

Rotate and maintain supplies.

3.1

Rotate supplies according to enterprise policy.

3.2

Move and shift supplies according to safety and hygiene requirements.

3.3

Check the quality of supplies and complete reports as required.

3.4

Dispose of damaged or spoiled supplies according to enterprise and regulatory requirements.

3.5

Safely dispose of all excess or spoilt stock and waste, especially hazardous substances, to minimise negative environmental impacts.

3.6

Identify and report any problems promptly.

3.7

Maintain storage areas in optimum condition, ensuring that they are clean, at required temperature, free from vermin or infestation and free from defects.


Qualifications and Skillsets

SITHCCC003B appears in the following qualifications:

  • SIT31007 - Certificate III in Hospitality (Catering Operations)
  • SIT30907 - Certificate III in Hospitality (Asian Cookery)
  • SIT20207 - Certificate II in Hospitality
  • SIT31107 - Certificate III in Hospitality (Patisserie)
  • SIT40607 - Certificate IV in Hospitality (Catering Operations)
  • SIT40507 - Certificate IV in Hospitality (Asian Cookery)
  • SIT20307 - Certificate II in Hospitality (Kitchen Operations)
  • SIT30707 - Certificate III in Hospitality
  • SIT20407 - Certificate II in Hospitality (Asian Cookery)
  • SIT10307 - Certificate I in Hospitality (Kitchen Operations)
  • SIT40707 - Certificate IV in Hospitality (Patisserie)
  • SIT40307 - Certificate IV in Hospitality
  • SIT60307 - Advanced Diploma of Hospitality
  • SIT40407 - Certificate IV in Hospitality (Commercial Cookery)
  • SIT50307 - Diploma of Hospitality
  • SIT30807 - Certificate III in Hospitality (Commercial Cookery)
  • SFI30211 - Certificate III in Fishing Operations
  • SFI30611 - Certificate III in Seafood Industry (Sales and Distribution)
  • SFI30511 - Certificate III in Seafood Processing