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Unit of Study HOSP1005 - Vocational Skills and Knowledge in Food (2021)

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Unit Snapshot

  • Enrolment information

    Students must complete at least 15 hours of work placement — this can be either volunteer or paid work.

Unit description

Recognises students' learning through the completion of a vocational qualification equivalent to specified competencies from appropriate TAFE (or equivalent) Certificate II and Certificate III as outlined by the School of Education.

Unit content

BSBWOR203B Work effectively with others

SITXFSA101 Use hygienic practices for food safety

SITXWHS101 Participate in safe work practices

SITHCCC101 Use food preparation equipment

SITHCCC201 Produce dishes using basic methods of cookery

SITHKOP101 Clean kitchen premises and equipment

SITXFSA201  Participate in safe food handling practices

SITHCCC207 Use cookery skills effectively

SITXINV202  Maintain the quality of perishable supplies

SITHFAB204 Prepare and serve espresso coffee

SITHCCC006 Prepare appetisers and salads

SITHCCC003 Prepare and present sandwiches

SITHCCC102 Prepare simple dishes

SITXINV201 Receive and store stock

BSBSUS201A Participate in environmentally sustainable work practices -

SITCCS2023 Interact with customers

SITHIND001 Source and use information on the hospitality industry

SITXCOM002 Show socail and cultural sensitivity

SITHCCC004 Package prepared foodstuffs

Availabilities

Not currently available in 2021

Learning outcomes

Unit Learning Outcomes express learning achievement in terms of what a student should know, understand and be able to do on completion of a unit. These outcomes are aligned with the graduate attributes. The unit learning outcomes and graduate attributes are also the basis of evaluating prior learning.

On completion of this unit, students should be able to:

demonstrate skills and knowledge in food technology consistent with the core competencies outlined in the syllabus section of this statement.