Unit of competency Outline
Date retreived
21/07/2026 11:29 PM AWST
21/07/2026 11:29 PM 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.
Apply catering control principles
Apply catering control principles
Unit of competency
National Code
SITHCCC033A
SITHCCC033A
State Code
S6374
S6374
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
25/11/2010
Field of Education
110103 - Food And Beverage Service
Original Release Date
25/11/2010
Nominal Hours
10
Description
This unit describes the performance outcomes, skills and knowledge required to apply cost control principles to the ordering, storage and processing of food to minimise wastage.Cost control procedures are the processes and procedures implemented at an operational level that result in the control of costs, energy usage, materials and time.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Identify procedures to reduce wastage.
- 1.1 Identify appropriate procedures for reducing wastage during ordering, storage and processing of food.
- 1.2 Identify appropriate security measures to reduce loss.
2 Carry out cost control procedures.
- 2.1 Carry out portion control effectively using calibrated equipment where appropriate.
- 2.2 Follow recipes accurately to avoid wastage.
- 2.3 Order suitable quantities of stock to avoid over or under-ordering.
- 2.4 Rotate and document stock accurately.
- 2.5 Store food correctly and securely to minimise contamination, wastage, loss and theft.
3 Minimise waste.
- 3.1 Use reusable by-products of food preparation and cooking effectively where appropriate.
- 3.2 Use recyclable products and dispose of them in an environmentally appropriate way.
- 3.3 Dispose of non-recyclable products according to OHS requirements and relevant regulations, and in an environmentally appropriate way.
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.
Procedures for reducing wastage must include:
portion control
ordering to specifications
stock rotation
using appropriate equipment
appropriate storage
using standard recipe cards
following a food safety risk management program.
Reusable by-products may include:
meat and fish offcuts
bones and trimmings
vegetable peelings and offcuts.
Recyclable products may include:
glass bottles and jars
plastics
paper and cardboard
tin or aluminium containers
vegetable matter.
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.
Procedures for reducing wastage must include:
portion control
ordering to specifications
stock rotation
using appropriate equipment
appropriate storage
using standard recipe cards
following a food safety risk management program.
Reusable by-products may include:
meat and fish offcuts
bones and trimmings
vegetable peelings and offcuts.
Recyclable products may include:
glass bottles and jars
plastics
paper and cardboard
tin or aluminium containers
vegetable matter.
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:
ability to use portion control, stock control and other waste reduction measures effectively
ability to use the food safety program effectively to minimise food contamination and spoilage
ability to minimise wastage and manage waste productively, including recycling systems
production of portion-controlled menu items.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a fully equipped commercial kitchen using authentic ingredients and food items, as defined in the Assessment Guidelines.
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:
evaluation of amount of products used by the candidate across a period of operation
review of reports prepared by the candidate detailing ways in which waste was minimised during a service period
written or oral questions to test knowledge of waste minimisation and control systems
review of stock control and portion control documentation prepared by the candidate
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.
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.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
ability to use portion control, stock control and other waste reduction measures effectively
ability to use the food safety program effectively to minimise food contamination and spoilage
ability to minimise wastage and manage waste productively, including recycling systems
production of portion-controlled menu items.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a fully equipped commercial kitchen using authentic ingredients and food items, as defined in the Assessment Guidelines.
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:
evaluation of amount of products used by the candidate across a period of operation
review of reports prepared by the candidate detailing ways in which waste was minimised during a service period
written or oral questions to test knowledge of waste minimisation and control systems
review of stock control and portion control documentation prepared by the candidate
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.
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 |
|---|---|---|---|
| E2044 | THHBCAT06B | Apply catering control principles | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WB943 | SITHCCC033B | Apply catering control principles | Unit of competency |
