Clean and maintain kitchen premises

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 SITHCCC004B, 'Clean and maintain kitchen premises'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Books
Reference books for 'Clean and maintain kitchen premises' 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

Clean, sanitise and store equipment.

1.1

Select and prepare suitable wet and dry cleaning agents and chemicals according to relevant manufacturer and OHS and environmental requirements

1.2

Clean and sanitise equipment and utensils according to manufacturer instructions and without causing damage.

1.3

Store or stack cleaned equipment and utensils safely and in the designated place.

1.4

Use cleaning equipment safely and according to manufacturer instructions.

1.5

Assemble and disassemble cleaning equipment in a safe manner.

1.6

Store cleaning equipment safely and correctly in the designated position and area.

2

Clean and sanitise premises.

2.1

Follow cleaning schedules correctly.

2.2

Use chemicals and equipment correctly and safely to clean and sanitise walls, floors, shelves and other surfaces.

2.3

Clean and sanitise walls, floors, shelves and working surfaces without causing damage to health or property.

2.4

Follow procedures in the event of a chemical accident according to enterprise policy and procedures.

2.5

Sort linen and safely remove it according to enterprise procedures.

3

Reduce negative environmental impacts.

3.1

Use energy, water and other resources efficiently when cleaning premises to reduce negative environmental impacts.

3.2

Safely dispose of all waste, especially hazardous substances, to minimise negative environmental impacts.


Qualifications and Skillsets

SITHCCC004B 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)