List of 98 Toolboxes

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