SITHCCC026A - Establish and maintain quality control of food

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This unit describes the performance outcomes, skills and knowledge required to ensure that high standards of food quality are established and maintained in a commercial kitchen environment. These tasks are generally undertaken by a qualified cook or chef who also has some supervisory responsibilities.

Quality procedures may be manual or computer-based.  Quality data may be collected over different timeframes, according to enterprise requirements and practice.

Unit details

  • Location:
  • Study level:
    Vocational and further education (TAFE)
  • Unit code:


SITXFSA001A - Implement food safety procedures

SITXOHS002A - Follow workplace hygiene procedures


Training record book/Industry log book, observation, written/oral test/worksheets, portfolio/third party evidence

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If you are interested in this unit as part of a course, refer to our how to apply page to find out more about our application process.

If you are a current VU student, you may be able to enrol in this unit as an elective.

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