Online Hospitality – Safe, Successful Service

This Hospitality session will encompass a 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 food handling practices. (SITXFSA002) [Focus area]
• Prepare dishes using basic methods of cookery (SITHCCC005) [Focus area]
• Serve food and beverage (SITHFAB007) [Focus area]
• Participate in safe work practices (SITXWHS001) [Mandatory unit]

Resources from this training –

• Units of work/program for each competency listed above with explicit teaching and learning strategies. Linked with Training package and NESA requirements.
• Student workbooks and activity sheets.
• Posters linked with QR Codes to videos
• Includes over 130 resources, e.g. course notes, smart device applications, games, videos and PowerPoints just to name a few.

Session One: Keep Food Safe

SITXFSA001 Use hygienic practices for food safety

SITXFSA002 Participate in safe food handling practices.

• Teaching and learning activities based on the above units of competency–
  • Organisational food safety programs.
  • Hygiene and food safety procedures.
  • Hazard Analysis and Critical Control Points (HACCP) practices.
  • 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.

Session Two: Lets Cook in a Safe Workplace

SITHCCC005 Prepare dishes using basic methods of cookery

• Teaching and learning activities based on the above unit of competency –
• Selecting ingredients.
• Select, prepare and use appropriate equipment.
• Portion and prepare ingredients.
• Cook dishes.
• Present and store dishes appropriately.

Session Three: Successful Service in a Safe Workplace

SITHFAB007 Serve food and beverage

• Teaching and learning activities based on the above competency –

1. Prepare for food and beverage service.
2. Welcoming and advising customers.
3. Order taking and processing orders.
4. Serving food and drinks.
5. Clearing food and drinks.
6. Complete end of shift duties.

Session Four: Workplace safety

SITXWHS001 Participate in safe work practices

• Teaching and learning strategies around the above unit of competency
  • Working safely in industry.
  • Standard Operating Procedures (SOPs) for emergency situations.
  • Participating in organisational WHS practices.