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This course describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and to monitor the progress of colleagues until they are able to operate independently of the coach. This course covers the situation in workplaces where buddy systems and informal on-the-job training are extremely common. This unit applies to all tourism, hospitality and event sectors. It applies to experienced operational personnel and to supervisors and managers who informally train other people in new workplace skills and procedures.
Competency FieldCookery
National Code - Training.gov.auSITXHRM001: Coach others in job skills
Copyright © 2018 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.
TAFEshop Identifier: TAFESA-2129
TAFEshop Catalogue: 16.030.3331
ISBN: 978-1-74282-437-6
Related Resources
This module deals with the fundamental skills and knowledge a commercial cook requires in order to butcher and cook lamb, beef, veal and pork. It also deals with fancy meats or offal, select and use meat butchery equipment, identify the carcass criteria that can be used and objectively describe carcasses, describe short and long term preservation methods for meat and offal, identify offal and fancy meats obtained from beef, veal, lamb, pork carcasses, use meat off-cuts economically, use meat marinades, calculate portion yields and cost per kilogram for restaurant meat cuts and prepare, cook and carve meat cuts. This DVD supports the learner guide "Select, Prepare and Cook Meat". Topics include Argentine of Beef. Duration: 32 minutes
Appetisers, salads and sandwiches, although small in terms of their place in the culinary area, play an important role in catering and operations the world over. The techniques involved in preparing these food items such as slicing, dicing, chopping, folding, whisking etc are all basic culinary skills. This module is designed to assist the student in developing the knowledge and skills required to prepare, cook and serve a variety of appetisers, salads and sandwiches. On completion of this module the student will be able to • Classify appetisers, savouries, salads and sandwiches • Prepare appetisers, savouries, salads and sandwiches • Observe special techniques and preparation conditions • Select equipment and utensils • Use planned work methods and standard recipes • Understand the terms process; equipment; commodity; menu item; personal, food and kitchen hygiene • Present food items appropriately. This DVD supports the learner guide titled "Prepare Appetisers and Salads". Duration: 18 minutes