SITXINV202 Maintain the quality of perishable items (Release 2) (SUPERSEDED BY SITXINV002)

$599.00 AUD Price excludes GST

 

Unit Descriptor

This unit describes the performance outcomes, skills and knowledge required to maintain the quality of perishable supplies for 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 the unit SITXINV201 Receive and store stock.

 

Application of the Unit

This 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.

People at many levels use this skill in the workplace during the course of their daily activities including cooks, chefs, caterers, and kitchen attendants.

 

Mapping Notes Date
Is superseded by and equivalent to SITXINV002 - Maintain the quality of perishable items • Equivalent • Unit updated to meet the Standards for Training Packages.  02/Mar/2016

 

 

Contains the following documents

  • New Assessment Criteria and Definitions (in MS Word Format)
  • New Evidence Document  (in MS Word Format)
  • Instructor Workbook/Guide (in MS Word Format)
  • Learner Workbook (in MS Word Format)
  • Learner Guide  (in MS Word Format)
  • New Improved Session Plan (in MS Word Format)
  • PowerPoint presentation
  • Assessment Matrix (Mapping Document)

 

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