Subject Code : | SIT40516 |
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hygiene
The Case study/practical requires you to solve hygiene related problems in regard to hygiene procedures and conduct tasks in the Skilled Up kitchen following hygiene procedures. Trainers must ensure all aspects of the assessment are up to industry standard. The assessment must be prepared in a word document. If students are not skilled with this
Performance Evidence/Critical Aspects
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
• source and document current and emerging industry information on the hospitality industry using at least three information sources listed in the knowledge evidence
• source and interpret information on the following from the above sources and share with colleagues to improve knowledge of the hospitality industry:
• current and emerging products and services
• current issues
• career opportunities
• relationship between other related industries
• compliance issues and quality assurance
• new products, technology, techniques and services
• work ethic required to work in the industry
• identify ways to integrate current hospitality industry information into daily work activities to enhance the quality of work performance.
Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
• sources of information on the hospitality industry:
• developers of codes of conduct or ethics
• discussions with experienced industry personnel
• industry accreditation operators
• industry associations and organisations
• industry journals, reference books and seminars
• libraries and media
• networking with colleagues and suppliers
• personal observations and experience
• plain English documents, issued by government regulators, that describe laws relevant to the hospitality industry
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