Clean kitchen premises and equipment

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 SITHKOP101, 'Clean kitchen premises and equipment'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Reference books for 'Clean kitchen premises and equipment' on This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to for every purchase, so go nuts :)

Elements and Performance Criteria

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

1. Clean and sanitise kitchen equipment.

1.1 Select and prepare cleaning agents and chemicals according to product instructions.

1.2 Clean and sanitise kitchen equipment to ensure safety of food prepared and served to customers.

1.3 Store cleaned equipment in designated place.

2. Clean serviceware and utensils.

2.1 Sort serviceware and utensils and load dishwasher with appropriate items.

2.2 Hand wash any items not appropriate for dishwasher.

2.3 Dispose of broken or chipped serviceware, within scope of responsibility, and report losses to supervisors.

2.4 Ensure that sufficient supplies of clean, undamaged crockery are available at all times during the service period.

3. Clean and sanitise kitchen premises.

3.1 Follow organisational cleaning schedules.

3.2 Clean and sanitise kitchen surfaces and food preparation and storage areas to ensure the safety of food prepared and served to customers.

3.3 Clean areas of animal and pest waste and report incidents of infestation.

3.4 Follow safety procedures in the event of a chemical accident.

3.5 Sort and remove linen according to organisational procedures.

3.6 Sort and promptly dispose of kitchen waste to avoid cross contamination with food stocks.

4. Work safely and reduce negative environmental impacts.

4.1 Use cleaning agents, chemicals and cleaning equipment safely and according to manufacturer instructions.

4.2 Use personal protective equipment and safe manual handling techniques when cleaning equipment and premises.

4.3 Reduce negative environmental impacts through efficient use of energy, water and other resources.

4.4 Sort general waste from recyclables and dispose of them in designated recycling bins.

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