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Browse by SIT31016

Showing 17–30 of 30 results

  • SITHPAT005 Produce petits fours

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    $21.95 inc. GST

    What's it about? This unit describes the performance outcomes, skills and knowledge required to produce, using standard recipes, specialised petits fours which require finishing, decoration and presentation of a high order. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make, fill, assemble and decorate specialised petits fours. Who's it for? The unit applies to hospitality and catering organisations that produce and serve specialised patisserie products, including hotels, restaurants and patisseries.It applies to patissiers who usually work under the guidance of more senior chefs.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

    Publisher: Futura

  • SITHPAT006 Produce desserts 2020

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    $21.95 inc. GST

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

    Publisher: ATP

  • SITXCCS006 Provide service to customers

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    $21.95 inc. GST

    What's it about? This unit describes the performance outcomes, skills and knowledge required to communicate effectively with and provide quality service to both internal and external customers. It requires the ability to establish rapport with customers, determine and address customer needs and expectations, and respond to complaints. Who's it for? The unit applies to those frontline service personnel who deal directly with customers on a daily basis and who operate with some level of independence and under limited supervision. This includes individuals working in a range of tourism, travel, hospitality and events contexts. No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

    Publisher: ATP

  • SITXCOM001 Source and present information

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    $21.95 inc. GST

    What's it about? This unit describes the performance outcomes, skills and knowledge required to conduct basic research and present information in response to an identified need. Who's it for? The unit applies to all industry sectors and to any individual who needs to use very basic research and presentation skills in the workplace. People working under supervision would undertake this role.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

    Publisher: Futura

  • SITXCOM002 Show social and cultural sensitivity

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    $21.95 inc. GST

    What's it about? This unit describes the performance outcomes, skills and knowledge required to be socially aware when serving customers and working with colleagues. It requires the ability to communicate with people from a range of social and cultural groups with respect and sensitivity, and to address cross-cultural misunderstandings should they arise. Who's it for? The unit applies to all tourism, travel, hospitality and event sectors. All personnel at all levels use this skill in the workplace during the course of their daily activities.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

    Publisher: Futura

  • SITXFSA001 Use hygienic practices for food safety– 2019 Release

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    $21.95 inc. GST

    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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    $21.95 inc. GST

    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

  • SITXFSA003 Transport and store food

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    $21.95 inc. GST

    What's it about? This unit describes the performance outcomes, skills and knowledge required to transport food from a food preparation area to another location. It also deals with holding or storing food on arrival. Who's it for? The unit applies to food service operations where food is transported from the preparation area to another location and stored on arrival. This includes restaurants and cafes, educational institutions, aged care facilities, hospitals, defence forces, cafeterias and kiosks, residential catering, in-flight and other transport catering, events catering and private catering. It applies to food handlers who directly handle food when transporting and storing food. People at many levels use this skill in the workplace including cooks, chefs, caterers and catering assistants.The person transporting the food may or may not be driving the vehicle.Food handlers involved in transporting and storing food must comply with the requirements contained within the Australia New Zealand Food Standards Code.Businesses may be required to implement a food safety program and food handlers would need to comply with the transportation provisions.

    Publisher: Futura

  • SITXHRM001 Coach others in job skills – 2020 Version

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    $21.95 inc. GST

    What's it for? This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach. Who's it for? The unit applies to experienced operational personnel and to supervisors and managers who informally train other people in new workplace skills and procedures. It applies to all tourism, hospitality and event sectors.

    Publisher: ATP

  • SITXINV001 Receive and store stock

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    $21.95 inc. GST

    What's it about? This unit describes the performance outcomes, skills and knowledge required to check and take delivery of stock and appropriately store, rotate and maintain the quality of stock items.It does not include specialist stock control processes for perishable foodstuffs which are covered by SITXINV002 Maintain the quality of perishable items. Who's it for? The unit is relevant to organisations where stock control is an integral and essential part of business operations, and where there are control issues to be considered. The unit is not appropriate for situations where stock management is very simple, such as controlling stationery supplies in a small office.It applies to operational personnel who work with very little independence and under close supervision. They apply little discretion and judgement and follow predefined organisational procedures to report any stock-related discrepancies to a higher level staff member for action.The unit applies to all tourism, travel, hospitality and event sectors and to any type of stock.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

    Publisher: Futura

  • SITXINV002 Maintain the quality of perishable items

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    $21.95 inc. GST

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

    Publisher: ATP

  • SITXINV003 Purchase goods

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    $21.95 inc. GST

    What's it about? This unit describes the performance outcomes, skills and knowledge required to determine the purchasing requirements for goods, source suppliers, discuss requirements, and assess the quality of goods before purchase.It does not cover the specialist skills to systematically purchase and control the supply of goods for an organisation. These skills are covered by:SITXINV004 Control stock SITXINV005 Establish stock purchasing and control systems. Who's it for? The unit applies to all tourism, travel, hospitality and event industry sectors where the purchase of any type of good takes place, including food and beverage supplies. Purchasing goods may involve placing an order for future delivery or purchasing goods face-to-face and taking immediate delivery.The unit applies to operational personnel who operate with some level of independence and under limited supervision. This includes tour coordinators, account managers for professional conference organisers, event coordinators and banquet coordinators. In a kitchen environment it can apply to chefs of all levels, including commis chefs, but in larger organisations purchasing often remains the responsibility of sous chefs and executive chefs.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

    Publisher: Futura

  • SITXWHS001 Participate in safe work practices 2020

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    $21.95 inc. GST

    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

  • SITXWHS002 Identify hazards, assess and control safety risks

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    $21.95 inc. GST

    What's it about? This unit describes the performance outcomes, skills and knowledge required to identify hazards, assess the associated workplace safety risks, take measures to eliminate or minimise those risks, and document all processes. Who's it for? The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation.All people working at all levels can participate in risk assessments which are commonly conducted as a team effort. Frontline operational personnel, who operate with some level of independence and under limited supervision, would assist other colleagues during the process. Individuals may conduct the assessments independently of others.This unit incorporates the requirement, under state and territory work health and safety (WHS) legislation, for businesses to conduct risk assessments involving their workers to manage the safety of those workers and anyone else in the workplace.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

    Publisher: Futura

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