The 98 Units of Competency, along with nominal delivery hours, are listed below:
NOMINAL HOURS UNIT NAME
45 Apply standard safety procedures for handling foodstuffs
20 Clean and maintain kitchen equipment and utensils 35 Organise and prepare food products and services 60 Read and interpret basic instructions, directions and/or diagrams 25 Receive and resolve customer complaints 15 Receive and store kitchen supplies and food stock 50 Apply basic techniques of commercial cookery 35 Establish and maintain quality control in food production 60 Identify and prepare various meats 10 Maintain strategies for safe food storage 50 Organise food service operations 30 Plan and manage menu-based catering 45 Plan, prepare and display a buffet service 15 Prepare a variety of sandwiches 30 Prepare and cook poultry and game meats 35 Prepare and cook seafood 70 Prepare and store foods 30 Prepare appetizers and salads 55 Prepare hot, cold and frozen dessert dishes 30 Prepare portion-controlled meat cuts 30 Prepare soups 30 Prepare stock and sauces 50 Prepare vegetables, eggs and farinaceous dishes 30 Present and display food products 90 Select, prepare and serve special cuisines 10 Select, prepare and serve various cheeses 15 Apply catering control principles and procedures NOMINAL HOURS UNIT NAME
35 Design a concept for a major event or function
100 Design meals to meet specific dietary or cultural needs 35 Design meals to meet specific market requirements 45 Operate a fast food outlet 35 Prepare tenders for catering contracts 35 Select catering systems 85 Manage and operate a coffee shop 35 Prepare and display petits fours 55 Prepare and display sugar work 30 Prepare and model marzipan 65 Prepare chocolate and produce chocolate products 50 Present desserts 60 Prepare and present gateaux, torten and cakes 30 Prepare and produce cakes and pastries 30 Prepare and produce yeast goods 50 Prepare bakery products for patisserie 20 Clean and tidy beverage and food service areas 55 Develop and maintain food & beverage product knowledge 15 Manage responsible service of alcohol 40 Operate a bar facility 45 Operate a cellar system 25 Prepare and serve cocktails 25 Prepare and serve non-alcoholic beverages 30 Process liquor sales at a bar facility 15 Provide a link between kitchen and service area 80 Provide advice to patrons on food and beverage services 25 Provide gueridon service 120 Provide food and beverage services 20 Provide room service 35 Provide silver service NOMINAL HOURS UNIT NAME
90 Serve a range of wine products
80 Take food orders and provide table service 50 Develop new products and services 25 Gather and present product information 20 Maintain a paper-based filing and retrieval system 100 Manage and implement small projects 35 Work cooperatively in a general administration environment 65 Maintain financial standards and records 50 Manage payroll records 35 Monitor catering revenue and costs 40 Evaluate the effectiveness of an assessment system 40 Manage an assessment system for training outcomes 40 Monitor and evaluate the effectiveness of training outcomes 30 Plan and implement a series of training events 40 Develop and supervise operational approaches 25 Produce documents, reports and worksheets on a computer 80 Manage special events 70 Manage the effective use of human resources 80 Use oral English to convey a complex exchange of ideas 60 Deliver a short oral presentation in English 60 Prepare a business letter in advanced English 130 Operate a computerised reservation system 35 Provide accommodation reception services 30 Maintain guests’ financial records 25 Conduct a night audit 15 Provide Bell Boy/Porter services 25 Operate a (PABX) switchboard 15 Receive and place in-coming phone calls 20 Facilitate out-going phone calls 20 Provide information about in-house services NOMINAL HOURS UNIT NAME
15 Provide international (IDD) service information
70 Maintain the security of premises and property 30 Operate basic security equipment 60 Maintain the safety of premises and personnel 50 Observe and monitor people 40 Provide for the safety of VIPs 30 Escort, carry and store valuable items 45 Organise functions 35 Receive and process reservations 55 Prepare financial statements 25 Design, prepare and present various types of reports