SIT20416 Certificate II in Kitchen Operations 2

Get Online Assignment Help on SIT20416 Certificate II in Kitchen Operations 2


Introduction

Kitchen Operations are the practices that are followed in the kitchen. All the tasks and the management practices form the basics of kitchen operations. The management and assessment of risk is a process that is carried out at the Kitchen to classify and identify the type of risk, its risk level, and plan for the management process where different practices and steps are involved to resolve the risk. The risk could be of different purpose it may cause health problems to the individual, may cause damage to the work area, damage caused due to natural disaster, and other company-related loss also fall under types of risk at the occupational premises. Laws and regulations are formed to encourage the protection of employees and others in the workplace from any kind of harm and damage. Different regulations are formed and targeted at different types of hazards. One of the examples is health and safety which provides the following:

  1. Identification of the reason behind an injury and illness around the business
  2. How serious are the damage and illness?
  3. Actions to resolve and eradicate the hazard or control it.

Assessment of the risk is majorly performed where the elimination of the risk is not possible the risk is being controlled to its maximum extent to reduce its impact on the workers and others. There are several steps given by different agencies and regulatory bodies to be followed to ensure high health and safety at the workplace. It is a primary assessment tool that ensures the health and safety of the workers including others present at the workplace. Many people are not aware of the legal requirements and actions in ensuring the health and; safety of the workers. Another definition of risk assessment is defined as a planned process that combines the identification of the hazards followed by the evaluation of any connected risks in the workplace, Final step is the implementation of control measures to eliminate or control the risks.

WHS practices followed in the kitchen operations

  1. Offering a healthy and safe work environment to the employees according to the RCH Code of Conduct.
  2. A continuous improvement execution plan to ensure safety management work systems and make sure safety practices are conducted.
  3. Provide proper staff training and educate them in the field of WHS.
  4. Make and provide reports which matched the WHS performance targets in the workplace.
  5. Follow the evaluation process according to the WHS guidelines.
  6. Give facilities and other benefits concerning equipment, tools, and services.
  7. Effective communication with the staff regularly to check on the safety and performance.
  8. Ensure the WHS policies are in run in the workplace.

Qualification Required

The qualification is based and enhances the skills and trains the individuals with the fundamental and advance knowledge of kitchen which is used in a variety of jobs and kitchen fields. There are reputed kitchen field which uses a variety of routines for being a perfect kitchen artist. The course will develop skills and will enhance the kitchen techniques which would be very beneficial for them to work in the deluxe kitchen companies. There is no specific license and documentation required for enrollment in such a course.

Benefits for the learner

This endorsement course will assist the student with getting information on every one of the strategies that can be utilized during the time spent in the activities utilities in the kitchen operations. There would be the useful information which student will be bestowed with alongside all the pragmatic preparing to beat every one of the difficulties that emerge in this interaction. A student can profit from numerous advantages from the course of kitchen operations. This course is for the understudies that needed to acquire information and study kitchen activities in detail at a more elevated level. The advancement of any association relies on its administration. Numerous individuals are occupied with kitchen activities and needed development in their professions. This course can make their assignment simpler by teaching them the abilities of kitchen operations better. There are numerous advantages and preparation that are given to the students. The public authority is additionally favoring this course and numerous grants are given to the student from the public authority side. There are numerous advantages of doing this course. Numerous individuals are getting pay climbs from the course. There are numerous advantages offered to the students. Numerous motivators and preparation are given to the students. Grants are likewise granted. The public authority additionally gives advances to understudies who cannot manage the cost of this course. The course of kitchen activities is for understudies that have tremendous interest in this cycle. The understudies know the necessities and requests of shoppers. Numerous colleges offer endorsement courses in this field. Understudies can seek after similar courses in this field. What is more, if an understudy needed to seek after higher investigations in a similar field, the course of declaration II in kitchen activities is for them.

Course Details

The course has 13 units that must be completed by the learner. Out of the 13 units, 08 are core units and the rest 05 are the elective units.

Core units

         08

Elective units

         05

Total

         13

For the elective units following information must be considered

  • 03 elective units must be selected from the elective list below.
  • 02 elective unit may be selected either from the list below or from elsewhere within this training package or imported from any other endorsed Training Package or accredited course.

Unit code

Unit description

BSBWOR203

Working effectively with the staff members.

SITHCCC001

Using all of the equipment used in the food preparation.

SITHCCC005

Preparation for the dishes which are being used in the cookery.

SITHCCC011

Using all of the cookery skills effectively

SITHKOP001

1. Cleaning the kitchen premises effectively

2. Using the equipment of kitchen operations.

SITXFSA001

Using the hygienic practices for the sake of  food safety

SITXINV002

Maintaining the perishable items

SITXWHS001

Participation in the work health and safety practices.

  1. There is no choice for the learner in core units. A learner must complete and pass all the core units.
  2. A learner has the choice in selecting the elective units.
  3. There are further elective units. The details of the elective units can be collected from the official site of the page.

Get SIT20416 Certificate II in Kitchen Operations 2 Assessment Answers from Assignmenthippo Experts.

Submit Your Assignment Here

AssignmentHippo Features

On Time Delivery

Our motto is deliver assignment on Time. Our Expert writers deliver quality assignments to the students.

Plagiarism Free Work

Get reliable and unique assignments by using our 100% plagiarism-free.

24 X 7 Live Help

Get connected 24*7 with our Live Chat support executives to receive instant solutions for your assignment.

Services For All Subjects

Get Help with all the subjects like: Programming, Accounting, Finance, Engineering, Law and Marketing.

Best Price Guarantee

Get premium service at a pocket-friendly rate at AssignmentHippo

FREE RESOURCES

  • Assignment Writing Guide
  • Essay Writing Guide
  • Dissertation Writing Guide
  • Research Paper Writing Guide

FREE SAMPLE FILE

  • Accounts
  • Computer Science
  • Economics
  • Engineering

Client Review

I was struggling so hard to complete my marketing assignment on brand development when I decided to finally reach to the experts of this portal. They certainly deliver perfect consistency and the desired format. The content prepared by the experts of this platform was simply amazing. I definitely owe my grades to them.

Tap to Chat
Get instant assignment help