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.
Location:Footscray Nicholson, Industry
Study level:Vocational and further education (TAFE)
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 a current VU student, you may be able to enrol in this unit as an elective.
- Contact the Victoria University Institute of Technology to see if you are able to take the unit.
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