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)
- Duration30 nominal hours
- Unit codeSITHCCC026A
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.
- Contact the to see if you are able to take the unit.
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