SITXINV002

Maintain the quality of perishable items

Carefully considered courses to give you the most essential skills to begin a successful Hospitality career.
this is an core unit of
this is an elective unit of
Unit outline

What to expect

This unit describes the performance outcomes, skills and knowledge required to maintain the quality of perishable supplies for food and beverage, commercial cookery or catering operations. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination.

 

It does not include general stock control processes which are covered by SITXINV001 Receive and store stock.

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