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Go Forward

  • Home
  • Our Courses
    • Business Courses
      • BSB40120 Certificate IV in Business
      • BSB40820 Certificate IV in Marketing and Communication
      • BSB50420 Diploma of Leadership and Management
      • BSB50620 Diploma of Marketing and Communication
      • BSB60420 Advanced Diploma of Leadership and Management
      • BSB60520 Advanced Diploma Marketing and Communication
      • BSB80120 Graduate Diploma of Management (Learning)
    • Hospitality Courses
      • SIT40521 Certificate IV in Kitchen Management
      • SIT50422 Diploma of Hospitality Management
      • SIT60322 Advanced Diploma of Hospitality Management
    • Massage Courses
      • HLT42015 Certificate IV in Massage Therapy
      • HLT52015 Diploma of Remedial Massage
  • Agents
  • Student Information
    • Courses Fee
    • Current Students
      • Online learning platform (MOODLE)
    • Future Students
      • Overview of the courses
      • Student Information Handbook
    • Academic Calendar
    • Your work rights
    • Student Safety Guide
    • POLICIES & PROCEDURES
  • Form and Document
    • Download
    • Online form
      • ACADEMIC RECORD REQUEST FORM
      • APPLICATION FOR FEES REFUND
      • COURSE VARIATION FORM

        (Withdrawal, deferral, holiday ,transfer and suspension requests)

      • INTERVENTION SUPPORT PLAN FOR COURSE PROGRESS
      • NEW STUDENT INFORMATION FORM
      • STUDENT APPEALS FORM
  • Contact Us

SITHCCC020 Student Self-Assessment

  • Reading skills

    • Interprets and follows a range of organisational procedures and work schedules.
    • Reviews special request from customers and dietary requirements and interprets relevant changes required to food preparation lists and recipes.
  • Self Management

    • Plans and organises tasks from organisational information including bookings, standard procedures, guest lists and event schedules
    • Develops and reviews work schedules
    • Follow work schedules effectively
    • Prepares work area and supplies according to procedures to meet service requirements.
    • Maintains cleanliness and tidiness of work areas
    • Integrates all technical skills within the whole service period, throughout preparation, service, and end of shift duties.
    • Completes administration and reporting requirements relevant to the job role and typical tasks performed in that role
  • Problem solving skills

    • Identifies and anticipates operational problems and responds to these accordingly.
    • Evaluates dishes and makes adjustments to ensure quality products
  • Communication skills

    • Liaises with other team members about service requirements
    • Listens and responds to colleague and customer comments and complaints, and questions
    • Responds to feedback from colleagues and uses active questioning to clarify further information.
  • Teamwork skills

    • Works cooperatively as part of a team
    • Provides advice and support to the team as required
    • Participates in debriefing and handover sessions with colleagues
    • Proactively suggests improvements for food production and service provisions.
  • Numeracy Skills (as relevant, based on job role)

    • Completes calculations required for recipe requirements and conversions
    • Measures and weighs ingredients required for food preparation.
    • Measures chemicals required for cleaning according to labels and instructions
    • Identifies required numbers of stock and supplies based on orders and instruction lists.
  • Technology skills

    • Sets up and checks equipment for daily work requirements
    • Uses a variety of equipment for day-to-day work activities.
    • Cleans and maintains equipment to industry standards and manufacturer’s instructions.
  • Student Declaration

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