Superseded by SITXINV006 Receive, store and maintain stock

Application

This unit describes the performance outcomes, skills and knowledge required to maintain the quality of perishable supplies for food and beverage, commercial cookery or catering operations. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination.

It does not include general stock control processes which are covered by SITXINV001 Receive and store stock.

The unit is particularly important within a food safety regime and applies to hospitality and catering organisations, including hotels, restaurants, clubs, educational institutions, health establishments, defence forces, cafeterias, residential caterers, in flight and other transport caterers, event and function caterers.

Personnel at many levels use this skill in the workplace during the course of their daily activities, including cooks, chefs, caterers, and kitchen attendants.

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

Contains the following documents

• Assessment Matrix (Mapping Document)

• New Assessor Workbook/Guide (in MS Word Format)

• New Cover Sheet

• Learner Guide  (in MS Word Format)

• New Learner Evidence Document

• Learner Workbook (in MS Word Format)

• New Observation and Demonstration Checklists

• New Session Plan (in MS Word Format)

• PowerPoint presentation

• Supporting documents:

  • Contextualisation guide

  • Training and assessment strategy (TAS)

  • RTO Materials statement of validation

  • Student validation survey

  • Work placement logbook

  • Workplace documentation

  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au