Hospitality – Safe, Successful Service Resources

· 18 June 2021

This course page is for people who have attended Hospitality – Safe, Successful Service or purchased a licence to Hospitality – Safe, Successful Service.

This page will give you access to the resources from the ‘course content’ tab below.

Description

The course covers variety of engaging teaching and learning strategies for the following units of competency:

  • Use hygienic practices for food safety(SITXFSA001). [Mandatory unit]
  • Participate in safe work practices (SITXWHS001). [Mandatory unit]
  • Participate in safe food handling practices (SITXFSA002)
  • Prepare dishes using basic methods of cookery (SITHCCC005)
  • Serve food and beverage (SITHFAB007)

KEEP FOOD SAFE

CORE – SITXFSA001 Use hygienic practices for food safety (10 indicative hours) and SITXFSA002 Participate in safe food handling practices (15 indicative hours)

  • Guest Speaker – Executive Chef will talk us through the importance of keeping food safe in the hospitality industry, with the discussion of standard operating procedures used, eg HACCP compliance.
  • Teaching and learning activities based around the following unit of competency details –
    • Organisational food safety programs
    • Hygiene and food safety procedures
    • Hazard Analysis and Critical Control Points (HACCP) practices and
    • Reporting hygiene hazards and non-compliant organisational practices accurately.
    • Handling food safely during; storage, preparation, display, service and disposal of food.
    • Food safety program procedures.

 SUCCESSFUL SERVICE

SITHFAB007 Serve food and beverage (40 indicative hours)

  • Guest speaker – Restaurant Manager from 5 Star Restaurant.
  • Teaching and learning activities based around the following unit of competency details:
    • Prepare for food and beverage service.
    • Welcoming and advising customers.
    • Order taking and processing orders.
    • Serving food and drinks.
    • Clearing food and drinks.
    • Complete end of shift duties.

 LETS COOK!

SITHCCC005 Prepare dishes using basic methods of cookery (40 indicative hours)

  • Executive Chef cooking demonstration with a focus on plating and the latest culinary trends.
  • Teaching and learning activities based around the following unit of competency details:
    • Selecting ingredients
    • Present and store dishes appropriately.
    • Select, prepare and use appropriate equipment
    • Portion control and preparation of ingredients
    • Cook dishes

SAFETY IN THE WORKPLACE

CORE – SITXWHS001 Participate in safe work practices (15 indicative hours)

  • Teaching and learning strategies around the following unit of competency details:
    • Working safely in industry.
    • Standard Operating Procedures (SOPs) for emergency situations.
    • Participate in organisational WHS practices.
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Course Includes

  • 7 Lessons
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