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Showing 161–176 of 186 results

  • SITHCCC018 Prepare food to meet special dietary requirements 2020

    $21.95 inc. GST
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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.

    Publisher: ATP

  • SITHCCC019 Produce cakes, pastries and breads 2020

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    What's it about? This unit describes the performance outcomes, skills and knowledge required to produce cakes, pastries and breads in a commercial kitchen following standard recipes. It requires the ability to select, prepare and portion ingredients; and to use relevant equipment a range of cookery methods to make and decorate cakes, pastries and breads, and food storage methods. It does not cover the specialist skills used by patissiers to produce specialist patisserie products. These are covered in the range of patisserie units coded ‘PAT’. Who's it for? The unit applies to hospitality and catering organisations that produce and serve cakes, pastries and breads, including hotels, restaurants and patisseries. 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. No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

    Publisher: ATP

  • 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.

  • SITXFSA001 Use hygienic practices for food safety– 2019 Release

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    What's it about? This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards. Who's it for?

    The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.

    This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.

    It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.

    Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.

    In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.

    Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.

    Publisher: Australian Training Products

  • SITXFSA002 Participate in safe food handling practices – 2019 Release

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    What's it about? This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program. Who's it for?

    The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas. This includes restaurants, cafes, clubs, and hotels; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.

    Safe food handling practices are based on an organisation’s individual food safety program. The program would normally be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems.

    It applies to food handlers who directly handle food during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants.

    Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.

    In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.

    Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.

    Publisher: Australian Training Products

  • SITXWHS001 Participate in safe work practices 2020

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    What's it about? This unit describes the performance outcomes, skills and knowledge required to incorporate safe work practices into own workplace activities. It requires the ability to follow predetermined health, safety and security procedures and to participate in organisational work health and safety (WHS) management practices. Who's it for? The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation. All personnel at all levels use this skill in the workplace during the course of their daily activities. The unit incorporates the requirement for all employees under state and territory WHS legislation, to participate in the management of their own health and safety, that of their colleagues and anyone else in the workplace. They must cooperate with their employer and follow practices to ensure safety at work.

    Publisher: ATP

  • TAEASS301 Contribute to assessment

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    What's it about? This unit describes the skills and knowledge required to contribute to the assessment process. Who's it for? It applies to a person with technical or vocational expertise who is in a supervisory or mentoring/coaching work role, and for whom collecting the evidence for assessment is an adjunct to principal work responsibilities. The unit applies to those involved in collecting evidence for assessment against units of competency or accredited courses.No licensing, legislative or certification requirements apply to this unit at the time of publication.

    Publisher: IBSA

  • TAEASS401 Plan assessment activities and processes

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    What's it about? This unit describes the skills and knowledge required to plan the assessment process, including recognition of prior learning (RPL), in a competency-based assessment system. Who's it for? It applies to individuals with assessment planning responsibilities.In planning activities and processes, individuals are required to identify the components of assessment tools, analyse and interpret assessment tools, and develop assessment instruments (also known as assessment tasks) and assessment plans.No licensing, legislative or certification requirements apply to this unit at the time of publication.

    Publisher: IBSA

  • TAEASS402 Assess competence

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    What's it about? This unit describes the skills and knowledge required to implement an assessment plan, and gather quality evidence to assess the competence of a candidate using compliant assessment tools. Who's it for? It applies to teachers, trainers and assessors in enterprises and registered training organisations (RTOs) and those providing assessment advisory services.No licensing, legislative or certification requirements apply to this unit at the time of publication.

    Publisher: IBSA

  • TAEASS403 Participate in assessment validation

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    What's it about? This unit describes the skills and knowledge required to participate in an assessment validation process. Who's it for? It applies to assessors and workplace supervisors with assessment validation responsibilities participating in, but not necessarily leading, the process.No licensing, legislative or certification requirements apply to this unit at the time of publication.

    Publisher: IBSA

  • TAEASS501 Provide advanced assessment practice

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    What's it about? This unit describes the skills and knowledge required to lead assessment processes as a part of a continuous improvement strategy among a group of assessors within a Registered Training Organisation (RTO). Who's it for? It applies to experienced assessors who provide leadership, or guidance to others, who conduct assessments for an RTO.No licensing, legislative or certification requirements apply to this unit at the time of publication.

    Publisher: IBSA

  • TAEASS502 Design and develop assessment tools

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    What's it about? This unit describes the skills and knowledge required to design and to develop assessment tools used to guide the collection of quality evidence, including their application in formative, summative and recognition of prior learning (RPL) assessment. Who's it for? It applies to experienced practitioners responsible for the development and/or delivery of training and assessment products and services.No licensing, legislative or certification requirements apply to this unit at the time of publication.

    Publisher: IBSA

  • TAEDEL301 Provide work skill instruction

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    What's it about? This unit describes the skills and knowledge required to conduct individual and group instruction, demonstrate work skills and assess the success of training and one’s own training performance, using existing learning resources in a safe and comfortable learning environment.It emphasises the training as being driven by the work process and context. Who's it for? This applies to a person working under supervision as a work skill instructor in a wide range of settings not restricted to training organisations,No licensing, legislative or certification requirements apply to this unit at the time of publication.

    Publisher: IBSA

  • TAEDEL401 Plan, organise and deliver group-based learning

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    What's it about? This unit describes the skills and knowledge required to plan, organise and deliver training for individuals within a group. Who's it for? It applies to a person working as an entry-level trainer, teacher or facilitator structuring a learning program developed by others in, or with, a training and assessment organisation.No licensing, legislative or certification requirements apply to this unit at the time of publication.

    Publisher: IBSA

  • TAEDEL402 Plan, organise and facilitate learning in the workplace

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    What's it about? This unit describes skills and knowledge required to plan, organise and facilitate learning for individuals in a workplace, using real work activities as the basis for learning. Who's it for? It applies to a person working as an entry-level trainer, teacher or facilitator or an employee, team leader or workplace supervisor responsible for guiding learning through work.No licensing, legislative or certification requirements apply to this unit at the time of publication.

    Publisher: IBSA