Domain - Food Services
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| 0 Qualifications | 18 Assessment Standards (6 Units & 12 Coversheets) | View Education Organisations with Consent to Assess |
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Assessment Standards
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Level 2
Provide trayline food services in a commercial hospitality environment
This standard has expired and is no longer available.
Version 5 This unit standard has been replaced by unit standard 27951.
14452 Unit Standard 2 Credits
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This unit standard is for people who work on a trayline in hospitals and airline catering, preparing food for service and serving food. People credited with this unit standard are able to prepare traylines for service, and serve portioned food using trayline food service equipment in a commercial hospitality environment.
Standard-setting body:
Design menus and meals for flight catering
This standard has expired and is no longer available.
Version 4
9764 Unit Standard 2 Credits
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People credited with this unit standard are able to make an airline menu presentation, and establish checklists for the preparation of airline meals.
Standard-setting body:
Assemble a flight meal
This standard has expired and is no longer available.
Version 4
9765 Unit Standard 2 Credits
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People credited with this unit standard are able to assemble an airline meal using an assembly line system, and assemble an airline meal using a bench set-up.
Standard-setting body:
Assemble flight catering supplies
This standard has expired and is no longer available.
Version 4
9766 Unit Standard 2 Credits
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People credited with this unit standard are able to: prepare flight lots of airline meals; assemble carts; and co-ordinate assembly of carts for airlines.
Standard-setting body:
Level 3
Demonstrate knowledge of planning menus for food services
This standard has expired and is no longer available.
Version 3 This unit standard has been replaced by unit standard 27945.
22886 Unit Standard 6 Credits
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People credited with this unit standard are able to demonstrate knowledge of: the nutritional requirements for planning menus for food services; special conditions that require specific dietary requirements in food services catering; and the principles of menu planning for food services.
Standard-setting body:
Organise and prepare food
This standard has expired and is no longer available.
Version 2 This standard, standard 25013, standard 25014, standard 25015, and standard 25025 have been replaced by unit standard 27946.
25012 Coversheet 4 Credits
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This standard comprises this cover sheet and Australian unit of competency SITHCCC001A. People credited with this standard are able to: prepare and use equipment; assemble and prepare ingredients for menu items; prepare dairy, dry goods, fruits and vegetables; and prepare meat, seafood and poultry.
Standard-setting body:
Present food
This standard has expired and is no longer available.
Version 2 This standard, standard 25012, standard 25014, standard 25015, and standard 25025 have been replaced by unit standard 27946.
25013 Coversheet 4 Credits
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This standard comprises this cover sheet and Australian unit of competency SITHCCC002A. People credited with this standard are able to: prepare food for service; portion and plate food; and work in a team in a commercial hospitality environment.
Standard-setting body:
Use basic methods of cookery
This standard has expired and is no longer available.
Version 2 This standard, standard 25012, standard 25013, standard 25015, and standard 25025 have been replaced by unit standard 27946.
25014 Coversheet 6 Credits
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This standard comprises this cover sheet and Australian unit of competency SITHCCC005A. People credited with this standard are able to select and use cooking equipment and technology, and prepare and cook food using basic methods of cookery.
Standard-setting body:
Prepare, cook and serve food for food service
This standard has expired and is no longer available.
Version 2 This standard, standard 25012, standard 25013, standard 25014, and standard 25025 have been replaced by unit standard 27946.
25015 Coversheet 8 Credits
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This standard comprises this cover sheet and Australian unit of competency SITHCCC027A. People credited with this standard are able to: organise and prepare for food service; cook and serve menu items for food service; and complete end of service requirements.
Standard-setting body:
Receive and store kitchen supplies for catering requirements in the food services sector
This standard has expired and is no longer available.
Version 2 This standard and standard 25019 have been replaced by unit standard 27947.
25016 Coversheet 4 Credits
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This standard comprises this cover sheet and Australian unit of competency SITHCCC003A. People credited with this standard are able to take delivery of, store, rotate, and maintain kitchen supplies.
Standard-setting body:
Package prepared catering items for the food services sector
This standard has expired and is no longer available.
Version 2 This standard and standard 25020 have been replaced by unit standard 27948.
25018 Coversheet 2 Credits
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This standard comprises this cover sheet and Australian unit of competency SITHCCC030A. People credited with this standard are able to: ensure catering items are suitable for packaging, storage and transportation; select packaging materials; and package catering items according to needs.
Standard-setting body:
Apply catering control principles
This standard has expired and is no longer available.
Version 2 This standard and standard 25016 have been replaced by unit standard 27947.
25019 Coversheet 4 Credits
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This standard comprises this cover sheet and Australian unit of competency SITHCCC033A. People credited with this standard are able to: identify procedures to reduce wastage; carry out cost control procedures; and minimise waste.
Standard-setting body:
Transport and store catering items in a safe and hygienic manner for the food services sector
This standard has expired and is no longer available.
Version 2 This standard and standard 25018 have been replaced by unit standard 27948.
25020 Coversheet 3 Credits
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This standard comprises this cover sheet and Australian unit of competency SITXFSA003A. People credited with this standard are able to: identify appropriate transportation for catering items; transport catering items safely and hygienically; and store catering items safely and hygienically.
Standard-setting body:
Provide and coordinate hospitality service for a food services operation
This standard has expired and is no longer available.
Version 2 This unit standard, unit standard 25012, unit standard 25013, unit standard 25014, and unit standard 25015 have been replaced by unit standard 27946.
25025 Coversheet 6 Credits
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This standard comprises this cover sheet and Australian unit of competency SITHIND003A. People credited with this standard are able to: organise and prepare for service; provide service; and close down after service in a food services operation.
Standard-setting body:
Provide flight catering services
This standard has expired and is no longer available.
Version 4
9767 Unit Standard 2 Credits
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People credited with this unit standard are able to collect used and deliver replacement catering supplies, and conduct wash up of an in-bound flight.
Standard-setting body:
Level 4
Monitor catering revenue and costs
This standard has expired and is no longer available.
Version 2 This standard has been replaced by unit standard 27956.
25021 Coversheet 4 Credits
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This standard comprises this cover sheet and Australian unit of competency SITHCCC025A. People credited with this standard are able to: establish and maintain a purchasing and ordering system for catering; establish and maintain a financial control system for catering; maintain a production control system for catering; and select and use technology for catering.
Standard-setting body:
Develop menus to meet special dietary and cultural needs
This standard has expired and is no longer available.
Version 2 This standard has been replaced by unit standard 27957.
25023 Coversheet 6 Credits
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This standard comprises this cover sheet and Australian unit of competency SITHCCC035A. People credited with this standard are able to: identify the dietary and cultural requirements of customers; develop menus and meal plans to meet dietary and cultural requirements; and evaluate meals and menus.
Standard-setting body:
Select catering systems
This standard has expired and is no longer available.
Version 2 This standard has been replaced by unit standard 28021.
25317 Coversheet 10 Credits
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This standard comprises this cover sheet and Australian unit of competency SITHCCC036A. People credited with this standard are able to review catering system requirements, and evaluate and select a catering system.
Standard-setting body:
Data as at 2024-04-26 23:01:12.72