Unit of competency Outline
Date retreived
23/07/2026 3:16 AM AWST
23/07/2026 3:16 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Establish and maintain quality control of food
Establish and maintain quality control of food
Unit of competency
National Code
SITHCCC026A
SITHCCC026A
State Code
S6367
S6367
TGA Status
Deleted
Deleted
DTWD Status
Deleted
Deleted
State Implementation and Classification
Approved Date
19/08/2009
Field of Education
110111 - Food Hygiene
Original Release Date
19/08/2009
Nominal Hours
30
Description
This unit describes the performance outcomes, skills and knowledge required to ensure that high standards of food quality are established and maintained in a commercial kitchen environment. These tasks are generally undertaken by a qualified cook or chef who also has some supervisory responsibilities.Quality procedures may be manual or computer-based.Quality data may be collected over different timeframes, according to enterprise requirements and practice.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Establish and implement procedures for quality control.
- 1.1 Apply appropriate quality procedures to ensure the quality of raw materials, cooking processes, portion control, presentation and protection of food from contamination for all menu items.
- 1.2 Ensure that products and services are consistent and meet enterprise requirements.
- 1.3 Ensure that food items match menu descriptions.
2 Monitor quality.
- 2.1 Apply procedures to monitor quality, including observation, formal audits and reviews, tasting and seeking feedback.
- 2.2 Apply procedures to monitor and ensure compliance with current food safety program and legislative and regulatory requirements.
3 Solve quality-related problems.
- 3.1 Identify and solve problems related to quality control of food.
RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.
Quality procedures may include:
formal audits against enterprise quality standards and requirements
formal compliance inspections against industry and regulatory requirements
feedback from colleagues and customers
reviews of costs and revenues.
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.
Quality procedures may include:
formal audits against enterprise quality standards and requirements
formal compliance inspections against industry and regulatory requirements
feedback from colleagues and customers
reviews of costs and revenues.
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
demonstrated ability to establish, implement and maintain quality control systems in a commercial kitchen
knowledge of food safety regulations and requirements
knowledge of quality systems and options suitable for a commercial cookery or catering enterprise.
Context of and specific resources for assessment
Assessment must ensure:
access to a commercial cookery or catering work environment
project or work activities conducted over a period of time to allow the candidate to establish and implement quality control systems within a real work environment.
Methods of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
review of documentation related to quality systems, including policies and procedures, and audit summaries and reports prepared by the candidate
evaluation of food quality in a work environment where the candidate is responsible for quality control
written or oral questions about chosen systems and reasoning
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITHCCC025A Monitor catering revenue and costs.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
demonstrated ability to establish, implement and maintain quality control systems in a commercial kitchen
knowledge of food safety regulations and requirements
knowledge of quality systems and options suitable for a commercial cookery or catering enterprise.
Context of and specific resources for assessment
Assessment must ensure:
access to a commercial cookery or catering work environment
project or work activities conducted over a period of time to allow the candidate to establish and implement quality control systems within a real work environment.
Methods of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
review of documentation related to quality systems, including policies and procedures, and audit summaries and reports prepared by the candidate
evaluation of food quality in a work environment where the candidate is responsible for quality control
written or oral questions about chosen systems and reasoning
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITHCCC025A Monitor catering revenue and costs.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| E2078 | THHS2CC2B | Establish and maintain quality control | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| S616 | SIT40607 | Certificate IV in Hospitality (Catering Operations) | Qualification |
| S614 | SIT40407 | Certificate IV in Hospitality (Commercial Cookery) | Qualification |
| S617 | SIT40707 | Certificate IV in Hospitality (Patisserie) | Qualification |