This unit covers the skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food and to use resources efficiently to reduce negative environmental impacts.
It applies to all hospitality and catering organisations with kitchen premises, including permanent or temporary kitchens or smaller food preparation areas. These can be found within restaurants, cafes, kiosks, cafeterias, clubs, hotels, attractions and in catering facilities.
- Teacher: Sharan Bhatta
- Teacher: Vatan Singh