Overview
With this qualification you will be able to work as a commercial cook with a supervisory or team leading role in the kitchen. You will be able to operate independently or with limited guidance from others and use discretion to solve non-routine problems.
Qualification: |
Certificate IV in Commercial Cookery SIT40516 |
Course No: |
C4-TS04 |
Campus: |
CIT Reid |
Duration: |
18 months full time attending 3 days per week including compulsory commercial kitchen placement, or 3.5 years part-time attending 1 day per week. |
Cost Info: |
Further information about fees is available at Course fees and assistance
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Indicative Cost: |
$3,059
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Likely Job Outcome: |
This qualification provides a pathway to work in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.
Possible job titles include:
- Chef
- Chef de partie |
Application Type: |
Register Your Interest |
| Share: |
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Additional Information
Download the Commercial Cookery Uniform and Equipment Requirements (MS WORD 145Kb) that you are required to have for your practical classes.
Skills Recognition
Entry Requirements
You must have an ACT Year 12 or equivalent OR a Certificate III in Commercial Cookery or equivalent skills and knowledge.
If you have a Certificate III in Commercial Cookery, subjects completed at that level will count again in this course and do not need to be re-enrolled or re-assessed. A recognition process may need to apply.
To study any course at CIT (excluding degrees and non-accredited training) you must have a Unique Student Identifier (USI).
Literacy Skills Information
We suggest that you will need Australian Core Skills Framework literacy levels of at least 3 across reading, writing, learning, oral communication and, depending on your course of study, numeracy skills to successfully complete this course. If you do not have this level, you can still enrol and seek support to improve your skills or you may prefer to begin with the lower level course. Please visit Foundation Skills.
Transition Information
Qualifications at CIT are regularly updated or replaced to meet current industry needs and maximise your employment opportunities. If this occurs while you are part way through a qualification, you may need to vary your learning to meet the new national requirements. CIT will aim to make this as smooth as possible for you.
Subject Cancellations/Changes
To ensure positive outcomes for all students, CIT may need to cancel or change classes at short notice. CIT will make every effort to inform students as soon as changes are made and will also make every effort to offer alternative arrangements for students to meet the requirements of the subject and complete their qualification. In an unfortunate instance when this cannot be met, you will receive a full refund. Please ensure you maintain current contact details via CIT Self Service or by contacting CIT Student Services at infoline@cit.edu.au.
Subject Information
Complete 33 subjects
Core: Complete all 26
- BSBDIV501 Manage diversity in the workplace
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| CIT Code: | MGNT699 |
| Cost: | Standard $132.00
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| Description: | This unit describes the skills and knowledge required to manage diversity in the workplace. It covers implementing the organisation's diversity policy, fostering diversity within the work team and promoting the benefits of a diverse workplace.
It applies to individuals who direct the work of others in teams of variable sizes. They may work with staff from different cultures, races, religions, generations, or other forms of difference in any industry context. |
| Prerequisites: | Nil |
- BSBSUS401 Implement and monitor environmentally sustainable work practices
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| CIT Code: | ADMN197 |
| Cost: | Standard $88.00
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| Description: | This unit describes the skills and knowledge required to effectively analyse the workplace in relation to environmentally sustainable work practices and to implement improvements and monitor their effectiveness.
It applies to individuals with responsibility for a specific area of work or who lead a work group or team and addresses the knowledge, processes and techniques necessary to implement and monitor environmentally sustainable work practices, including the development of processes and tools.
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| Prerequisites: | Nil |
- SITHCCC001 Use food preparation equipment
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| CIT Code: | COOK241 |
| Cost: | Standard $81.00
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| Description: |
This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types.
The unit applies to operational personnel responsible for general food preparation tasks in hospitality and catering organisations.
It applies to individuals who work with very little independence and under close supervision. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.
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| Prerequisites: | SITXFSA001 Use hygienic practices for food safety
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- SITHCCC005 Prepare dishes using basic methods of cookery
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| CIT Code: | COOK163 |
| Cost: | Standard $125.00
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| Description: |
This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes.
The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in-flight and other transport caterers, and event and function caterers.
It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.
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| Prerequisites: | SITXFSA001 Use hygienic practices for food safety
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- SITHCCC006 Prepare appetisers and salads
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| CIT Code: | COOK139 |
| Cost: | Standard $81.00
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| Description: |
This unit describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods.
The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.
It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report discrepancies to a higher level staff member for action.
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| Prerequisites: | SITXFSA001 Use hygienic practices for food safety
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- SITHCCC007 Prepare stocks, sauces and soups
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| CIT Code: | COOK171 |
| Cost: | Standard $103.00
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| Description: |
This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods.
The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.
It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.
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| Prerequisites: | SITXFSA001 Use hygienic practices for food safety
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- SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes
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| CIT Code: | COOK153 |
| Cost: | Standard $125.00
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| Description: |
This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods.
The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.
It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.
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| Prerequisites: | SITXFSA001 Use hygienic practices for food safety
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- SITHCCC012 Prepare poultry dishes
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| CIT Code: | COOK199 |
| Cost: | Standard $81.00
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| Description: |
This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of poultry dishes following standard recipes. It requires the ability to select, prepare and portion poultry, and to use relevant equipment, cookery and food storage methods.
The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.
It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.
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| Prerequisites: | SITXFSA001 Use hygienic practices for food safety
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- SITHCCC013 Prepare seafood dishes
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| CIT Code: | COOK134 |
| Cost: | Standard $92.00
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| Description: |
This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of fish and shellfish dishes following standard recipes. It requires the ability to select, prepare and portion seafood, and to use relevant equipment, cookery and food storage methods.
The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.
It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.
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| Prerequisites: | SITXFSA001 Use hygienic practices for food safety
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- SITHCCC014 Prepare meat dishes
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| CIT Code: | COOK172 |
| Cost: | Standard $136.00
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| Description: |
This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of meat dishes following standard recipes. It requires the ability to select, prepare and portion meat, and to use relevant equipment, cookery and food storage methods.
The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.
It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.
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| Prerequisites: | SITXFSA001 Use hygienic practices for food safety
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- SITHCCC018 Prepare food to meet special dietary requirements
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| CIT Code: | COOK202 |
| Cost: | Standard $191.00
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| Description: |
This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for health, lifestyle or cultural reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements.
This unit does not include menu planning for special diets which is covered in the unit SITHKOP004 Develop menus for special dietary requirements.
The unit applies to cooks and patissiers working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.
It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.
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| Prerequisites: | SITXFSA001 Use hygienic practices for food safety
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- SITHCCC019 Produce cakes, pastries and breads
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| CIT Code: | COOK146 |
| Cost: | Standard $114.00
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| Description: | This unit describes the performance outcomes, skills and knowledge required to produce cakes, pastries and breads in a commercial kitchen following standard recipes. It requires the ability to select, prepare and portion ingredients; and to use relevant equipment a range of cookery methods to make and decorate cakes, pastries and breads, and food storage methods.
It does not cover the specialist skills used by patissiers to produce specialist patisserie products. These are covered in the range of patisserie units coded 'PAT'.
The unit applies to hospitality and catering organisations that produce and serve cakes, pastries and breads, including hotels, restaurants and patisseries.
It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.
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| Prerequisites: | SITXFSA001 Use hygienic practices for food safety
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- SITHCCC020 Work effectively as a cook
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| CIT Code: | COOK174 |
| Cost: | Standard $202.00
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| Description: |
This unit describes the performance outcomes, skills and knowledge required to work as a cook. It incorporates all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types; using a range of cooking methods and team coordination skills. The unit integrates key technical and organisational skills required by a qualified commercial cook. It brings together the skills and knowledge covered in individual units and focuses on the way they must be applied in a commercial kitchen.
The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. Menu types may be classical, contemporary or ethnic and service may be formal or informal.
It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.
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| Prerequisites: | SITXFSA001 Use hygienic practices for food safety
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- SITHKOP002 Plan and cost basic menus
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| CIT Code: | COOK246 |
| Cost: | Standard $92.00
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| Description: |
This unit describes the performance outcomes, skills and knowledge required to plan and cost basic menus for dishes or food product ranges for any type of cuisine or food service style. It requires the ability to identify customer preferences, plan menus to meet customer and business needs, cost menus and evaluate their success.
It does not cover the specialist skills used by senior catering managers and chefs to design and cost complex menus after researching market preferences and trends. Those skills are covered in SITHKOP007 Design and cost menus.
The unit applies to hospitality and catering organisations. Menus can be for ongoing food service, for an event or function, or for a food product range such as patisserie products.
It applies to cooks, patissiers and catering personnel who usually work under the guidance of more senior chefs.
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| Prerequisites: | Nil |
- SITHKOP004 Develop menus for special dietary requirements
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| CIT Code: | COOK254 |
| Cost: | Standard $59.00
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| Description: |
This unit describes the performance outcomes, skills and knowledge required to develop menus and meal plans for people who have special dietary needs for health, lifestyle and cultural reasons. It requires the ability to identify the dietary requirements of customers, develop special menus and meal plans to meet those requirements, cost menus and to monitor and evaluate the success of menu performance.
The unit applies to all hospitality and catering organisations that prepare and serve food. This includes hotels, clubs, restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, event and function caterers.
It applies to those people who operate independently or with limited guidance from others such as senior cooks, chefs, catering supervisors and managers.
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| Prerequisites: | Nil |
- SITHKOP005 Coordinate cooking operations
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| CIT Code: | COOK252 |
| Cost: | Standard $246.00
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| Description: |
This unit describes the performance outcomes, skills and knowledge required to coordinate the production of food in commercial kitchens. It requires the ability to plan the production of food, organise required food supplies for food production period, supervise food production processes and monitor the quality of kitchen outputs.
Food production can be for any type of cuisine and food service style. It covers Asian cookery, patisserie products and bulk-cooked foods.
The unit 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.
It applies to those people who operate independently or with limited guidance from others including senior chefs and catering managers.
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| Prerequisites: | SITXFSA001 Use hygienic practices for food safety
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- SITHPAT006 Produce desserts
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| CIT Code: | COOK249 |
| Cost: | Standard $246.00
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| Description: |
This unit describes the performance outcomes, skills and knowledge required to produce hot, cold and frozen desserts following standard and special dietary recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and present desserts.
The unit applies to hospitality and catering organisations that produce and serve desserts, including hotels, restaurants, clubs and patisseries.
It applies to patissiers who usually work under the guidance of more senior chefs.
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| Prerequisites: | SITXFSA001 Use hygienic practices for food safety
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- SITXCOM005 Manage conflict
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| CIT Code: | COMM135 |
| Cost: | Standard $44.00
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| Description: |
This unit describes the performance outcomes, skills and knowledge required to resolve complex or escalated complaints and disputes with internal and external customers and colleagues. It requires the ability to use effective conflict resolution techniques and communication skills to manage conflict and develop solutions. It does not cover formal negotiation, counselling or mediation.
The unit applies to all tourism, travel, hospitality and event sectors.
The unit applies mainly to senior operational personnel, supervisors and managers who operate with some level of independence and use discretion and judgement to resolve conflicts.
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| Prerequisites: | Nil |
- SITXFIN003 Manage finances within a budget
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| CIT Code: | ACCT117 |
| Cost: | Standard $66.00
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| Description: | This unit describes the performance outcomes, skills and knowledge required to take responsibility for budget management where others may have developed the budget. It requires the ability to interpret budgetary requirements, allocate resources, monitor actual income and expenditure, and report on budgetary deviations.
The skills and knowledge for budget development are covered in SITXFIN004 Prepare and monitor budgets.
This unit applies to all tourism, travel, hospitality and event sectors. The budget may be for an entire organisation, for a department or for a particular project or activity.
It applies to those who operate independently or with limited guidance from others. This includes supervisors and departmental managers.
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| Prerequisites: | Nil |
- SITXFSA001 Use hygienic practices for food safety
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| CIT Code: | OHSS457 |
| Cost: | Standard $33.00
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| Description: | This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.
This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.
It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.
Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.
In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.
Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.
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| Prerequisites: | Nil |
- SITXFSA002 Participate in safe food handling practices
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| CIT Code: | OHSS456 |
| Cost: | Standard $88.00
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| Description: | This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program.
The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas. This includes restaurants, cafes, clubs, and hotels; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.
Safe food handling practices are based on an organisation’s individual food safety program. The program would normally be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems.
It applies to food handlers who directly handle food during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants.
Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.
In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.
Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.
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| Prerequisites: | Nil |
- SITXHRM001 Coach others in job skills
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| CIT Code: | TRNG339 |
| Cost: | Standard $44.00
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| Description: |
This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach.
The unit applies to experienced operational personnel and to supervisors and managers who informally train other people in new workplace skills and procedures.
It applies to all tourism, hospitality and event sectors.
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| Prerequisites: | Nil |
- SITXHRM003 Lead and manage people
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| CIT Code: | MGNT131 |
| Cost: | Standard $132.00
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| Description: | This unit describes the performance outcomes, skills and knowledge required to lead and manage people including in teams and support and encourage their commitment to the organisation. It requires the ability to lead by example and manage performance through effective leadership.
The unit applies to individuals who operate independently and are responsible for leading and motivating people and teams. This includes supervisors, operational and senior managers.
The unit applies to all tourism, travel, hospitality and event sectors.
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| Prerequisites: | Nil |
- SITXINV002 Maintain the quality of perishable items
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| CIT Code: | COOK243 |
| Cost: | Standard $48.00
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| Description: |
This unit describes the performance outcomes, skills and knowledge required to maintain the quality of perishable supplies for food and beverage, 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 SITXINV001 Receive and store stock.
The 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.
Personnel at many levels use this skill in the workplace during the course of their daily activities, including cooks, chefs, caterers, and kitchen attendants.
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| Prerequisites: | SITXFSA001 Use hygienic practices for food safety
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- SITXMGT001 Monitor work operations
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| CIT Code: | MGNT126 |
| Cost: | Standard $44.00
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| Description: | This unit describes the performance outcomes, skills and knowledge required to oversee and monitor the quality of day-to-day work. It requires the ability to communicate effectively with team members, plan and organise operational functions, and solve problems.
The unit applies to all industry sectors, and to individuals operating at a team leading, supervisory or frontline management level.
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| Prerequisites: | Nil |
- SITXWHS003 Implement and monitor work health and safety practices
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| CIT Code: | OHSS119 |
| Cost: | Standard $66.00
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| Description: |
This unit describes the performance outcomes, skills and knowledge required to implement predetermined work health and safety practices designed, at management level, to ensure a safe workplace. It requires the ability to monitor safe work practices and coordinate consultative arrangements, risk assessments, work health and safety training, and the maintenance of records.
The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation.
It applies to those people who operate independently or with limited guidance from others. This includes supervisors and departmental managers.
This unit incorporates the requirement, under state and territory work health and safety (WHS) legislation, for businesses to take a systematic approach to managing the safety of their workers and anyone else in the workplace.
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| Prerequisites: | Nil |
Electives: Complete 7
- SITHASC002 Prepare Asian appetisers and snacks
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| CIT Code: | COOK211 |
| Cost: | Standard $99.00
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| Description: | This unit describes the performance outcomes, skills and knowledge required to prepare and cook Asian appetisers and snacks following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery methods.
The unit applies to hospitality and catering organisations that offer Asian cuisine and to cooks who usually work under the guidance of more senior chefs. The unit may be applied to one or more Asian cuisines. |
| Prerequisites: | SITXFSA001 Use hygienic practices for food safety
|
- SITHASC004 Prepare Asian sauces, dips and accompaniments
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| CIT Code: | COOK213 |
| Cost: | Standard $33.00
|
| Description: | This unit describes the performance outcomes, skills and
knowledge required to prepare and present sauces, dips and
accompaniments for Asian cuisines.
No licensing, legislative, regulatory or certification
requirements apply to this unit at the time of endorsement. |
| Prerequisites: | SITXFSA001 Use hygienic practices for food safety
|
- SITHKOP001 Clean kitchen premises and equipment
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| CIT Code: | COOK242 |
| Cost: | Standard $59.00
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| Description: |
This unit describes the performance outcomes, skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts.
This unit is particularly important within a food safety regime and applies to all hospitality and catering organisations with kitchen premises, including permanent or temporary kitchens or smaller food preparation areas. These can be found within restaurants, cafes, kiosks, cafeterias, clubs, hotels, attractions and in catering facilities.
The unit applies to kitchen personnel who work with very little independence and under close supervision, including kitchen attendants and stewards. It can also apply to cooks and chefs in small organisations.
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| Prerequisites: | SITXFSA001 Use hygienic practices for food safety
|
- SITHCCC004 Package prepared foodstuffs
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| CIT Code: | COOK126 |
| Cost: | Standard $33.00
|
| Description: | This unit describes the performance outcomes, skills and knowledge required to package and label prepared foodstuffs for storage and transportation. It requires the ability to check the quality of food and select correct packaging materials.
The unit applies to operational personnel in hospitality and catering organisations that prepare, package and label food. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in-flight and other transport caterers, and event and function caterers.
It applies to individuals who work with very little independence and under close supervision. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.
Food businesses that produce pre-packaged food items must comply with the legal requirements for labelling contained in the Food Standards Australia New Zealand Act and the Australia New Zealand Food Standards Code.
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| Prerequisites: | SITXFSA001 Use hygienic practices for food safety
|
- SITHIND002 Source and use information on the hospitality industry
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| CIT Code: | HOSP213 |
| Cost: | Standard $55.00
|
| Description: |
This unit describes the performance outcomes, skills and knowledge required to source and use current and emerging information on the hospitality industry. This includes industry structure, technology, laws and ethical issues specifically relevant to the hospitality industry. Hospitality personnel integrate this essential knowledge on a daily basis to work effectively in the industry.
The unit applies to all hospitality sectors and people working at different levels. Managers will use more formal research to attain specialised and comprehensive knowledge to support product planning, marketing and strategic management activities. This is covered in other units of competency.
This unit is not about having in-depth knowledge but focuses on the ability to source and interpret information relevant to day-to-day activities in order to maximise work performance.
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| Prerequisites: | Nil |
- SITXWHS001 Participate in safe work practices
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| CIT Code: | OHSS115 |
| Cost: | Standard $33.00
|
| Description: |
This unit describes the performance outcomes, skills and knowledge required to incorporate safe work practices into own workplace activities. It requires the ability to follow predetermined health, safety and security procedures and to participate in organisational work health and safety (WHS) management practices.
The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation.
All personnel at all levels use this skill in the workplace during the course of their daily activities.
The unit incorporates the requirement for all employees under state and territory WHS legislation, to participate in the management of their own health and safety, that of their colleagues and anyone else in the workplace. They must cooperate with their employer and follow practices to ensure safety at work.
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| Prerequisites: | Nil |
- SITXWHS002 Identify hazards, assess and control safety risks
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| CIT Code: | OHSS458 |
| Cost: | Standard $66.00
|
| Description: |
This unit describes the performance outcomes, skills and knowledge required to identify hazards, assess the associated workplace safety risks, take measures to eliminate or minimise those risks, and document all processes.
The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation.
All people working at all levels can participate in risk assessments which are commonly conducted as a team effort. Frontline operational personnel, who operate with some level of independence and under limited supervision, would assist other colleagues during the process. Individuals may conduct the assessments independently of others.
This unit incorporates the requirement, under state and territory work health and safety (WHS) legislation, for businesses to conduct risk assessments involving their workers to manage the safety of those workers and anyone else in the workplace.
|
| Prerequisites: | Nil |
Related Courses
More Information
For more information about this course please contact CIT Student Services on (02) 6207 3188 or email infoline@cit.edu.au
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