Ausphin International Institute

OVERVIEW

Section One: Gather, convey and receive information and ideas

What are the different methods of communication?

Different methods of communication

Methods of Communication Quiz

What equipment do you use to communicate information?

When do you use verbal communication?

The importance of effective listening skills

Closed questions

Reflective questions

Effective speaking skills

Listen actively

What is Innovation?

How do you identify opportunities for innovation?

How should you respond to instructions or enquiries?

What are your responsibilities?

Section 2: Complete workplace documentation and correspondence

Send the right message

Choose the right format

How do you format an email?

How do you format a brief?

The importance of meeting deadlines

Section 3: Communicate in a way that responds positively to individual differences

Workplace prejudice

Consider cultural differences in non-verbal communication

Communicating with people whose first language is not English

What’s discrimination?

Allowable discrimination

BSBCMM201 Assessment A ( Multiple Choice)

BSBCMM201 Assessment B (Short Answer)

Overview

Section 1: Develop effective workplace relationships

Who are your workgroup members?

What are your responsibilities and duties?

Identifying roles, responsibilities and duties

Good working relationships

Good working relationship

How do you promote cooperation and good working relationships?

How do you create a sustainable work environment?

Encourage feedback

How to receive feedback

How to acknowledge feedback

How to act on feedback

Section 2: Contribute to workgroup activities

How can you be more courteous and helpful?

Explaining & Clarifying

Asking questions to clarify

SMART goals

Contributing to workgroup goals and tasks

Why share information?

Celebrating diversity in the workplace

Respecting different cultures’ body language

Identifying issues and problems in the workplace

Identifying causes of conflict

Dealing with conflict

Dealing with issues and problems

BSBWOR203 Assessment A (Multiple Choice)

BSBWOR203 Assessment B (Short Answer)

Overview

The Earth is Changing

Identify current resource use

What's going on with our water supply?

Global Warming

Quick Knowledge Check

Comply with Environmental Regulations

Seek opportunities to improve resource efficiency

What is a team?

Identifying opportunities for improvement

What changes would you make at your workplace?

BSBSUS201 Assessment A (Multiple Choice)

Overview

What is hazard?

What types of injuries can result from workplace hazards?

Common safe work practices

Common PPE

Follow procedures for emergency situations

Emergency procedures

Emergency Procedures

Unacceptable behaviour

What consultation processes are used?

SITXWHS001 Assessment A (Multiple Choice)

SITXWHS001 Assessment B (Short Answer)

Follow hygiene procedures and identify food hazards

What about Commonwealth legislation that applies to all of Australia?

Yes or No?

What is the difference between food safety and food hygiene?

How do bacteria get into food?

True or False

How can I tell if food is contaminated?

Who is most vulnerable to food poisoning?

Identify Food Hazards

Food Hazards

Safe and hygienic work practices

Food Storage and Temperature Control

What are unsafe work practices?

Prevent food contamination

How can food contact surfaces contaminate food?

Prevent cross-contamination by washing hands

SITXFSA001 Assessment A: Multiple Choice

SITXFSA001 Assessment B: Short Answer

SITXFSA002 Participate in safe food handling practices

Section 1: Follow food safety program

Food safety legislation

What is a food safety program?

Applying the HACCP principles

Monitoring food safety hazards

What are my responsibilities if I identify a food safety issue?

Section 2: Store food safely

Refrigerated storage

Section 3: Prepare food safely

Applying the two-hour / four-hour rule

Section 4: Provide safe single use items

Section 5: Maintain a clean environment

Pest control procedures

SITXFSA002 Assessment A ( Multiple Choice)

SITXFSA002 Assessment B: Short Answer

Clean kitchen premises and equipment

Section 1: Clean and sanitise kitchen equipment

Cleaning and sanitising: What’s the difference?

Safe storage of cleaning equipment and hazardous substances

How do you operate the dishwasher?

Section 3: Clean and sanitise kitchen premises

How do you clean areas of animal and pest waste?

How do you sort and dispose of kitchen waste?

Play it safe!

What is hazardous waste?

SITHKOP001 Assessment A ( Multiple Choice)

SITHKOP001 Assessment B ( Short Answer)

Receive and store stock

Section 1: Take delivery of stock

What’s delivery documentation?

Section 2: Store stock

What about hazardous substances?

What’s manual handling?

Why label stock?

Section 3: Rotate and maintain stock

How do you minimise pests?

How do you safely handle and remove waste?

What are stock control systems?

What security procedures and systems should you follow?

SITXINV001 Assessment A (Multiple Choice)

SITXINV001 Assessment B: Short Answer

Maintain the quality of perishable items

Section 1: Store supplies in appropriate conditions

Can non-perishable foods become perishable?

When does food become contaminated?

Food safety procedures

Storing delivered items

Internal date coding

Storing your supplies

Section 2: Maintain perishable supplies at optimum quality

Environmental conditions

Section 3: Check perishable supplies and dispose of spoilt stock

SITXINV002 Assessment A (Multiple Choice)

SITXINV002 Assessment B: Short Answer

Purchase Goods

How do you confirm end product requirements?

How can you use stock reports to calculate quantities?

How do you calculate the popularity index?

What are preferred suppliers?

SITXINV003 Assessment A (Multiple Choice)

SITXINV003 Assessment B (Short Answer)

Section 1: Identify customer preferences

Section 2: Plan menus

How do you check culinary balance?

Cost menus

Does your menu suit your business service style?

What factors can influence yield?

Spellcheck and proofread it!

SITHKOP002 Assessment A (Multiple Choice)

SITHKOP002 Assessment B (Short Answers)

SITHKOP002 Assessment D

Section 1: Select food preparation equipment

What are the different types of tools and equipment?

What are the different kinds of knives?

Utensils

Mechanical equipment

Large fixed equipment

Check cleanliness of equipment

What is ‘Mise en place’?

Weighing and Portioning

Preparation tasks using dairy and bread products

Pastry preparation

SITHCCC001 Assessment A (Multiple Choice)

SITHCCC001 Assessment B (Short Answer)

Prepare dishes using basic methods of cookery

A quality dish needs quality ingredients

A quality dish needs quality ingredients

Stage 4: PASTRY

Cutting and portioning vegetables

Weigh and measure

Methods of cookery

The principles of stewing

Braising

Poaching

Deep frying

Dry heat method: Shallow frying (conduction)

Dry heat method: Grilling (radiation/conduction)

Dry heat method: Roasting (oven:convection/ conduction; spit: radiation/conduction)

Dry heat method: Baking (convection/conduction)

Other method: Microwaving (radiation/conduction)

Section 5: Present and store dishes

SITHCCC005 Assessment A (Multiple Choice)

SITHCCC005 Assessment B (Short Answer)

SITHCCC005 Assessment D (Project)

Section 1: Select ingredients

What are the main ingredients in stock?

What are hot sauces?

Section 2: Select, prepare and use equipment

Prepare stocks, sauces and soups

Preparing stock bones

Using flavouring agents

How do you make sauces from mayonnaise?

How do you use non-starch-based thickening agents?

SITHCCC007 Assessment A (Multiple Choice)

SITHCCC007 Assessment B (Short Answers)

SITHCCC006 PREPARE APPETIZERS AND SALADS

What is a standard recipe?

What other ingredients are commonly found in appetisers and salads?

Variety is the spice of life

What are some modern variations of salad dressings?

How are hot and cold appetisers constructed?

Section 5: Present and store appetisers and salads

SITHCCC006 Multiple Choice ( Assessment A)

SITHCCC006 Short Answers (Assessment B)

Select ingredients for vegetable, fruit, egg and farinaceous dishes

Healthy eating

What are the different types of eggs?

What are farinaceous goods?

RICE

FLOUR

COUSCOUS

Select, prepare and use equipment

Portion and prepare ingredients

How can I store different products?

COOK THE DISH

LET'S COOK!

SITHCCC008 Assessment A ( Multiple Choice)

SITHCCC008 Assessment B (Short Answer)

SITHCCC003 Prepare and present sandwiches

What are the different types of fillings?

Section 2: Make sandwiches

What are the different types of spread?

Condiments

How do you compile sandwiches?

STEP 5: PORTION AND CUT SANDWICH

SITHCCC003 Assessment A (Multiple Choice)

SITHCCC003 Assessment B (Short Answer)

Select ingredients

What are the different types of poultry?

Portion and prepare ingredients

What is stuffing?

What is rolling and trussing?

Marinating

Larding and barding

Cook Poultry Dishes

Moist heat method: Braising (conduction/convection)

Moist heat method: Stewing (conduction/convection)

Moist heat method: Poaching (conduction/convection)

Dry heat method: Deep frying (conduction/convection)

Dry heat method: Shallow frying (conduction)

Dry heat method: Grilling (radiation/conduction)

Dry heat method: Roasting (oven: convection/conduction, spit: radiation/conduction)

Dry heat method: Poêling/pot roasting (conduction/convection)

Adding marinade

What food quality checks do you perform?

Present poultry dishes

Carving

Choosing a suitable sauce

Evaluate presentation

SITHCCC012 Assessment A (Multiple Choice)

SITHCCC012 Assessment B (Short Answer)

Select ingredients

Common meat varieties

Veal

Pork

Lamb

What are the quality requirements for meat?

What is a game?

Fancy Meats

Select, prepare and use equipment

Portion and prepare ingredients

How do you portion rabbit and hare

Cook meat dishes

PRESENT THE DISH

SITHCCC014 Assessment A (Multiple Choice)

SITHCCC014 Assessment B (Short Answer)

Select ingredients

What is seafood?

Molluscs

Crustaceans

What are the quality indicators for whole fresh fish?

Select, prepare and use equipment

Portion and prepare ingredients

Preparation of shellfish

Cook fish and shellfish

Deep frying

Sautéing

Grilling

Poaching

Steaming

What accompaniments and sauces must be prepared?

SITHCCC013 Assessment A (Multiple Choice)

SITHCCC013 Assessment B (Short Answer)

Select ingredients

What are the different types of pastry?

Puff pastry

Pastry Origins

Yeast-raised pastry and bread

What other ingredients do you use?

Choosing quality ingredients

Select, prepare and use equipment

Portion and prepare ingredients

Sift flour

Cook cakes, pastries and breads

Different pastry

What fillings can you use?

SITHCCC019 Assessment A (Multiple Choice)

SITHCCC019 Assessment B (Short Answer)

Select ingredients

Prepare desserts and sauce

Cold desserts

Where did that dish come from?

CULINARY TECHNIQUES

Cooking methods

Preparing & Cooking

Chilling and freezing

Adding fats and liquids to dry ingredients

Contemporary eating regimes

Buy fresh

Special diets

What happens if you ignore customers’ dietary requirements?

Custards and crèmes

The art of sauce-making

SITHPAT006 Assessment A (Multiple Choice)

SITHPAT006 Assessment B (Short Answer)

Section 1: Confirm special dietary requirements and select ingredients

What are essential nutrients?

What happens if we don’t eat well?

Dietary Guidelines for Australians 2013

CARE FOR YOUR FOOD

Different customer types

Contemporary eating regimes

Kosher

Halal

Special diets

Types of diabetes

Who can help you clarify requirements?

Ignoring diabetic requirements

What happens if you ignore customers’ dietary requirements?

How do you know what’s in the food?

Section 2: Prepare foods to satisfy nutritional and special dietary requirements

How do you respond to different dietary requests?

SITHCCC018 Assessment A ( Multiple Choice)

SITHCCC018 Assessment B (Short Answers)

Section 1: Select food and packaging materials

Select packaging materials

Which packaging material is best?

Section 2: Package and label foods

How does storage and transportation influence packaging choices?

Section 3: Complete work process

SITHCCC004 Assessment A (Multiple Choice)

SITHCCC004 Assessment B (Short Answer)

Section 1: Prepare cheese for service

A slice of history

What is a typical portion size?

What’s cheese made of?

How is cheese made?

CHEESE BITE!

SELECT INGREDIENTS

Four main categories

SITHCCC017 Assessment A (Multiple Choice)

SITHCCC017 Assessment B ( Short Answer)

Section 1: Select ingredients

Prepare buffet dishes with appropriate speed and timing

Layout method

The importance of planning

STAGE 1: CONFIRM FOOD PRODUCTION REQUIREMENTS

How do you weigh and measure?

STAGE 2: GET THE INGREDIENTS

The importance of correct stock rotation

Section 2: Produce and present foods for buffets

How do you display different courses?

What are the different types of buffets?

SITHCCC015 Assessment A (Multiple Choice)

SITHCCC015 Assessment B ( Short Answer )

SITXCCS006 Assessment A (Multiple Choice)

SITXCCS006 Assessment B (Short Answer)

COACHING OTHERS IN JOB SKILLS

Why coach colleagues on-the-job?

How do you discuss coaching with colleagues?

How do you identify specific coaching needs?

How do you organise coaching sessions?

How do you fit coaching into your own duties?

Coach colleagues on the job

Follow up coaching

SITXHRM001 Assessment A (Multiple Choice)

SITXHRM001 Assessment B (Short Answer)

SITHCCC020 Assessment A (Multiple Choice)

SITHCCC020 Assessment B (Short Answer)

SITXCOM001 Assessment A (Multiple Choice)

SITXCOM001 Assessment B (Short Answer)

SITHIND002 Assessment A (Multiple Choice)

SITHIND002 Assessment B (Short Answer)

BSBLDR402 Case Study

BSBLDR TRUE OR FALSE

BSINN201 True or False

BSINN201 Case Study