Apply catering control principles

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 SITHCCC033A, 'Apply catering control principles'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Books
Reference books for 'Apply catering control principles' 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

Elements and Performance Criteria

Element

Performance Criteria

1

Identify procedures to reduce wastage.

1.1

Identify appropriate procedures for reducing wastage during ordering, storage and processing of food.

1.2

Identify appropriate security measures to reduce loss.

2

Carry out cost control procedures.

2.1

Carry out portion control effectively using calibrated equipment where appropriate.

2.2

Follow recipes accurately to avoid wastage.

2.3

Order suitable quantities of stock to avoid over or under-ordering.

2.4

Rotate and document stock accurately.

2.5

Store food correctly and securely to minimise contamination, wastage, loss and theft.

3

Minimise waste.

3.1

Use reusable by-products of food preparation and cooking effectively where appropriate.

3.2

Use recyclable products and dispose of them in an environmentally appropriate way.

3.3

Dispose of non-recyclable products according to OHS requirements and relevant regulations, and in an environmentally appropriate way.


Qualifications and Skillsets

SITHCCC033A appears in the following qualifications:

  • PSP30704 - Certificate III in School Support Services