HOW TO CLEAN KITCHEN PREMISES AND EQUIPMENT

5 hours

This unit explores the 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. It 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.

WORKING SAFELY IN HOSPITALITY

5 hours

In this unit you begin to learn the 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. All personnel at all levels use these skills in the workplace during their daily activities.

HYGIENE PRACTICES FOR COMMERCIAL KITCHEN

5 hours

Hygiene skills and knowledge are required in all hospitality establishments universally. It is the responsibility of both employers and employees to work in a manner which minimises the risk of harm or illness to others, whether they be customer or fellow staff members. Practicing personal hygiene to control contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organizational procedures and to identify and control food hazards.

EFFECTIVE TEAMWORK

5 hours

Working cooperatively within the hospitality industry is a vital skill for all. The skills and knowledge from this unit will assist on how to deal effectively with issues, problems and conflict. 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.

BASIC COOKERY TECHNIQUES

6 hours

The unit applies to cooks working in hospitality and catering organisations. Throughout this unit it will uncover all aspects of selecting the right ingredients for the task at hand, whether that is items from a food preparation list or from a standard recipe. We will cover how to calculate ingredient amounts according to the requirements called for. You will also be able to identify and select ingredients from food stores according to recipe, quality, freshness and stock rotation requirements.