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  • MSS403055 Facilitate continuous improvement using standardised procedures and practices

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    What's it about? This unit describes the skills and knowledge required by individuals to assist others to use standardised work procedures and practices as a basis for continuous improvement in a competitive systems and practices environment. Who's it for? The standardised work applies to the normal work of others and serves as the basis for continuous improvement. This may apply in a manufacturing, office, logistics, or other service environment along any part of the value stream. It applies to a person at whatever organisational level they are employed who facilitates this in others. The standardised work procedures may apply to every step of the job or may be procedures which allow discretion in the application. The person will typically be a team leader or other person who works with, leads, facilitates and assists others. They will liaise and communicate with these others as required by the job and the standard procedures.

    Publisher: Snazzy

  • MSS403084 Improve changeovers

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    What's it for? This unit of competency covers the basic skills and knowledge required to improve changeovers. Who's it for? This unit applies to an individual who is required to work on more than one product and to change between them as part of their work role. The product may be a physical or non-physical product and changeover may require a change of equipment or parts or it may require changing files, computer software, templates or some other changeover. It applies to the individual’s own job at whatever organisational level they are employed and also applies to individuals who are assisting (or could assist) others to make a changeover. The individual will typically be working closely with others, as part of a formal team, an ad hoc team or otherwise. They will liaise and communicate with these others, as required.

    Publisher: Snazzy

  • MSS403085 Ensure process improvements are sustained

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    What's it for? This unit describes the skills and knowledge required to ensure that the gains which have been made by using improved methods, processes and/or equipment are sustained as the new baseline or standard for an area of work and so prevent regression to former practices, or digression to less efficient practices. Who's it for?

    This unit applies to individuals working in a team or work area who have already implemented competitive systems and practices related improvements in their own work and who must work effectively with others implementing competitive systems and practices to ensure that performance improvement gains are sustained.

    The unit applies to team leaders, senior operators, technicians or tradespeople who are required to mentor others and integrate the application of their technical skills with the implementation of competitive systems and practices in an organisation. Employees will be required to problem solve, show initiative, plan, organise and manage own output and development.

    The unit applies to all areas of an organisation, including production, maintenance, logistics and office functions.

    Publisher: Snazzy

  • MSS403087 Mistake proof an operational process

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    What's it about? This unit describes the skills and knowledge to analyse a process that a team is responsible for and determine methods of mistake proofing it. This includes determining, implementing and sustaining improvement activities. Who's it for? The person will typically be a technical expert, team leader or be in a role where they have sufficient technical understanding of processes in their own work and that of others to be able to mistake proof the production process in their area.

    Publisher: Snazzy

  • MSS404054 Apply statistics to operational processes

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    What's it about? This unit describes the skills and knowledge required to gather and analyse process data to support the control of processes and operations. It includes interpretation of sampling procedures, frequency distributions, random and non- random variations in data/control charts; use of control limits to determine whether monitored processes are in control; and communicating this information to others. Who's it for? This unit applies to a person working in an organisation applying statistical process control on processes or operations. The statistical process control will usually be used to monitor the processes or operations and determine when action needs to be taken. The appropriate action will then be taken in accordance with standard procedures.

    Publisher: Snazzy

  • MSS404084 Undertake process capability improvements

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    What't it about?

    This unit describes the skills and knowledge required to make process capability improvements, including analysing data from the process, developing improvements to eliminate variation due to assignable causes and then implementing actions.

    Who's it for? This unit applies to a person who reviews a range of process capability data and information and makes (or arranges for) changes to be made to procedures, equipment or process and then recalculates the process capability and monitors resulting improvement actions. The person will typically be a technical expert, team leader or be in a role where they have sufficient technical understanding of processes in their own work and that of others to be able to suggest and justify process capability improvements.

    Publisher: Snazzy

  • MSS405001 Develop competitive systems and practices for an organisation

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    What's it for? This unit of competency covers the skills and knowledge required to develop new strategies for competitive systems and practices or make improvements to existing systems and practices. Who's it for? This unit applies to a manager, technical specialist or similar in an organisation implementing competitive systems and practices, or in an organisation wishing to embark on the competitive systems and practices path. The person needs to be able to analyse the needs of the organisation and develop strategies and systems for effective implementation and continuous improvement of competitive systems and practices in the organisation. They may be developing competitive systems and practices for the first time for this organisation, or may be developing/improving existing systems and practices.

    Publisher: Snazzy

  • MSS405084 – Manage people relationships

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    What’s it about?

    This unit describes the skills and knowledge to manage the human relationship aspects of implementing and operating competitive systems and practices.

    Who’s it for?

    This unit applies to managers, technical specialists or similar who will apply strong communication, teamwork, planning and problem solving skills to manage effective relationships.

    Publisher: SNAZZY

  • SITHCCC007 Prepare stocks sauces and soups – 2020 Edition

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    What's it about? This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. Who's it for? The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action. No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

    Publisher: ATP

  • SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes – 2020 Version

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    What's it about? This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods. What's it about? The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

    Publisher: ATP

  • SITHCCC011 Use cookery skills effectively 2020

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    What's it about? This unit describes the performance outcomes, skills and knowledge required to use a range of cookery skills during service and production periods. The unit integrates key technical and organisational skills covered in individual units and focuses on the way these must be applied in a commercial kitchen. Who's it for? The unit applies to hospitality and catering operations, including restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who prepare a range of food items using standard recipes, but who may not be fully qualified cooks. Styles of menus may be classical, contemporary or ethnic and may be formal or informal according to organisational requirements.This unit underpins the more advanced integrated unit: SITHCCC020 Work effectively as a cook, which applies to qualified cooks.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

    Publisher: Australian Training Products

  • SITHCCC012 Prepare poultry dishes V2

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    What's it about? This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of poultry dishes following standard recipes. It requires the ability to select, prepare and portion poultry, and to use relevant equipment, cookery and food storage methods. Who's it for?

    The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.

    It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

  • SITHCCC018 Prepare food to meet special dietary requirements V2

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    What's it about? This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for health, lifestyle or cultural reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements. This unit does not include menu planning for special diets which is covered in the unit SITHKOP004 Develop menus for special dietary requirements. Who's it for?

    The unit applies to cooks and patissiers working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.

    It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

  • SITHCCC020 Work Effectively as a Cook V2

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    What's it about? This unit describes the performance outcomes, skills and knowledge required to work as a cook. It incorporates all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types; using a range of cooking methods and team coordination skills. The unit integrates key technical and organisational skills required by a qualified commercial cook. It brings together the skills and knowledge covered in individual units and focuses on the way they must be applied in a commercial kitchen. Who's it for? The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. Menu types may be classical, contemporary or ethnic and service may be formal or informal.
  • SITHKOP001 Clean kitchen premises and equipment 2019

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    What's it about? 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. Who's it for? 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.

    Publisher: ATP

  • SITHPAT006 Produce desserts V2

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    What's it about? This unit describes the performance outcomes, skills and knowledge required to produce hot, cold and frozen desserts following standard and special dietary recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and present desserts. Who's it for?

    The unit applies to hospitality and catering organisations that produce and serve desserts, including hotels, restaurants, clubs and patisseries.

    It applies to patissiers who usually work under the guidance of more senior chefs.