SITHKOP001 – Clean kitchen premises and equipment

$275.00 Inc GST

This unit describes the performance outcomes, skills and knowledge required to clean food preparation areas, 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.

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.

The unit 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.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

All AET Assessment Tools:

  • include instructions for students
  • include instructions for assessors
  • have comprehensive checklists for all practical assessments (unpacked from the unit requirements to resemble real vocational processes – to allow recording of observable behaviour)
  • include sample answers for all questions, allowing benchmarking against required competency levels
  • include detailed mapping against the full unit of competency (Performance Criteria, Elements, Critical Aspects, Required / Underpinning Knowledge and Skills, Range Statement Requirements, etc.)
  • are mapped to employability skills (full qualifications only)
  • can be contextualised to suit the requirements of your clients
  • are provided in Microsoft Word format – allowing you to make any modifications you see fit
  • allow for unlimited reprints within the purchasing RTO.  This means no annual fees!
Size

Small (100mm x 80mm), Large (140mm x 112mm)

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