The unit SITHCCC034 – Work Effectively in a Commercial Kitchen (Release 1) includes mandatory service periods. Learners are required to safely and hygienically prepare, cook, and serve menu items for a minimum of 12 complete service periods, covering a mix of breakfast, lunch, and dinner.<p>When learners begin their course at Holmesglen, discussions will cover:<br>1. Practical Placement arrangements, including the duration of the placement.<br>2. The Practical Placement Agreement.<br>3. Learner responsibilities, as outlined in the Practical Placement Agreement and Holmesglen’s Practical Placement Guidelines.<br>4. Evidence required to undertake placement, including immunisation records, licences, registrations, WWCC, NDIS Check, National Police Check, and Food Handlers Certificate, as relevant to the selected host business.<br>5. A completed and signed Practical Placement Disclosure Statement.<br>6. Completion of the Practical Placement Discussion Checklist.<p>Before starting placement, all learners must complete the Practical Placement Discussion Checklist.<p>The twelve required services must be demonstrated in an operational hospitality environment, which can be either:<br>• An industry workplace, or<br>• A simulated industry environment set up specifically for assessment purposes.

Prior to enrolment or commencement of training you will be required to complete a literacy and numeracy assessment and a pre-training interview. These will assist with determining your suitability to the course, verify your training plan, and identify any learning support needs.