Establish and Maintain Quality Control of Food
On this page
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
Where to next?
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 VU Institute of Technology to see if you are able to take the unit.
You can also contact us directly:
- Ring us on +61 3 9919 6100
- Find answers and ask questions at GOTOVU
VU takes care to ensure the accuracy of this unit information, but reserves the right to change or withdraw courses offered at any time. Please check that unit information is current with the Student Contact Centre.