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Hospitality Kitchen Competency Profile

This document is a competency profile chart for job level three in the food preparation and production area of the hospitality and tourism sector's kitchen sub-sector. The core competencies covered are hygiene, safety and food handling, food production quantity and quality control, and catering activities coordination. An elective competency of basic cost control is also included. The document provides codes for each competency area and identifies the relevant competency units for a job level three position in food preparation and production.

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Leya Tarmizi
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247 views2 pages

Hospitality Kitchen Competency Profile

This document is a competency profile chart for job level three in the food preparation and production area of the hospitality and tourism sector's kitchen sub-sector. The core competencies covered are hygiene, safety and food handling, food production quantity and quality control, and catering activities coordination. An elective competency of basic cost control is also included. The document provides codes for each competency area and identifies the relevant competency units for a job level three position in food preparation and production.

Uploaded by

Leya Tarmizi
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

COMPETENCY PROFILE CHART (CPC)

SECTOR HOSPITALITY AND TOURISM


SUB SECTOR KITCHEN
JOB AREA FOOD PREPARATION AND PRODUCTION
JOB LEVEL THREE (3) JOB AREA CODE HT-012-3:2012

COMPETENCY COMPETENCY UNIT


FOOD
HYGIENE, PRODUCTION CATERING SUPERVISORY
SAFETY AND QUANTITY AND ACTIVITIES ADMINISTRATIVE
FOOD HANDLING QUALITY COORDINATION FUNCTION
CORE
CONTROL
HT-012-3:2012-
HT-012-3:2012-C01 HT-012-3:2012-C02 HT-012-3:2012-C03
C04

BASIC COST
ELECTIVE CONTROL

HT-012-3:2012-E01

xiv
xv

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