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Browse by SIT31116

Showing 1–16 of 24 results

  • BSBCMM201 Communicate in the workplace – SIT Edition

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    This unit has been tailored for use with the SIT Training Package. What's it about? This unit describes the skills and knowledge required to communicate in the workplace including gathering, conveying and receiving information and completing routine written correspondence. Who's it for? It applies to individuals who perform a range of routine workplace communication tasks using a limited range of practical skills and fundamental knowledge of effective listening, questioning and non-verbal communication in a defined context under direct supervision or with limited individual responsibility.No licensing, legislative or certification requirements apply to this unit at the time of publication.

    Publisher: Futura Group

  • BSBSUS201 Participate in environmentally sustainable work practices – SIT Edition

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    This unit has been tailored for use with the SIT Training Package. What's it about? This unit describes the skills and knowledge required to effectively measure current resource use and carry out improvements, including reducing the negative environmental impact of work practices. Who's it for? It applies to individuals, working under supervision or guidance, who are required to follow workplace procedures and instructions, and work in an environmentally sustainable manner within scope of competency, authority and own level of responsibility.No licensing, legislative or certification requirements apply to this unit at the time of publication.

    Publisher: IBSA

  • BSBWOR203 Work effectively with others – SIT Edition

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    This unit has been tailored for use with the SIT Training Package. What's it about? This unit describes the skills and knowledge required to work cooperatively with others and deal effectively with issues, problems and conflict. Who's it for? It applies to individuals who perform a range of routine tasks using a limited range of practical skills, and a fundamental knowledge of teamwork in a defined context under direct supervision or with limited individual responsibility.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

    Publisher: IBSA

  • SITHCCC001 Use food preparation equipment

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    What's it about? This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types. Who's it for? The unit applies to operational personnel responsible for general food preparation tasks in hospitality and catering organisations.It applies to individuals who work with very little independence and under close supervision. 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: Futura

  • SITHCCC004 Package prepared foodstuffs

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    What's it about? This unit describes the performance outcomes, skills and knowledge required to package and label prepared foodstuffs for storage and transportation. It requires the ability to check the quality of food and select correct packaging materials. Who's it for? The unit applies to operational personnel in hospitality and catering organisations that prepare, package and label food. 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. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.Food businesses that produce pre-packaged food items must comply with the legal requirements for labelling contained in the Food Standards Australia New Zealand Act and the Australia New Zealand Food Standards Code.

    Publisher: Futura

  • SITHCCC015 Produce and serve food for buffets

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    What's it about? This unit describes the performance outcomes, skills and knowledge required to produce and present foods for buffets. It requires the ability to cook buffet foods and to present, serve and replenish them throughout the service period.It does not include the overall design, planning and display of buffets which is covered by the unit SITHKOP003 Plan and display buffets. Who's it for? The unit applies to all hospitality and catering organisations that prepare and serve buffet food, including restaurants, hotels, clubs, events and function venues. 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: Futura

  • SITHCCC018 Prepare food to meet special dietary requirements

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

    Publisher: Futura

  • SITHCCC020 Work effectively as a cook

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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.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: Futura

  • SITHCCC022 Prepare portion-controlled meat cuts

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    What's it about? This unit describes the performance outcomes, skills and knowledge required to select quality meats, break down primary and secondary cuts into portions, and prepare a selection of meat products according to standard recipes. It requires the ability to use appropriate equipment and storage procedures. 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.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

    Publisher: Futura

  • SITHIND002 Source and use information on the hospitality industry

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    What's it about? This unit describes the performance outcomes, skills and knowledge required to source and use current and emerging information on the hospitality industry. This includes industry structure, technology, laws and ethical issues specifically relevant to the hospitality industry. Hospitality personnel integrate this essential knowledge on a daily basis to work effectively in the industry. Who's it for? The unit applies to all hospitality sectors and people working at different levels. Managers will use more formal research to attain specialised and comprehensive knowledge to support product planning, marketing and strategic management activities. This is covered in other units of competency.This unit is not about having in-depth knowledge but focuses on the ability to source and interpret information relevant to day-to-day activities in order to maximise work performance.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

    Publisher: Futura

  • SITHKOP001 Clean kitchen premises and equipment

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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: Futura

  • SITHKOP002 Plan and cost basic menus

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    What's it about? This unit describes the performance outcomes, skills and knowledge required to plan and cost basic menus for dishes or food product ranges for any type of cuisine or food service style. It requires the ability to identify customer preferences, plan menus to meet customer and business needs, cost menus and evaluate their success.It does not cover the specialist skills used by senior catering managers and chefs to design and cost complex menus after researching market preferences and trends. Those skills are covered in SITHKOP007 Design and cost menus. Who's it for? The unit applies to hospitality and catering organisations. Menus can be for ongoing food service, for an event or function, or for a food product range such as patisserie products.It applies to cooks, patissiers and catering personnel 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

  • SITXCCS006 Provide service to customers

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    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: Futura

  • SITXCOM001 Source and present information

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    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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    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

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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: Futura

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Here you will find our extensive range of Vocational Education and Training (VET) student workbooks for the BSB Business Services, SIT Tourism Hospitality and Events, FNS Financial Services and TAE Training and Education Training Packages as well as IBSA Academy.

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