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Mia Ruddle
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Decks in this class (99)
HAND WASHING
HYGIENE - UNIT 1
4
cards
HACCP
HYGIENE - UNIT 1
15
cards
DIFFERENCE BETWEEN AND ACT, REGULATION, CODE OF PRACTICE AND STANDARD
HYGIENE - UNIT 1
4
cards
ROLE OF EHO
HYGIENE - UNIT 1
2
cards
SIGNS OF DAMAGED, DETERIORATED, SPOILED OR OUT-OF-DATE FOOD
HYGIENE - UNIT 1
4
cards
CAUSES OF CONTAMINATION
HYGIENE - UNIT 1
9
cards
BACTERIAL, BACTERIAL TOXINS AND VIRAL CONTAMINANTS OF FOOD
HYGIENE - UNIT 1
43
cards
IMPLICATIONS OF THE COST OF WORKPLACE INJURY
SAFETY - UNIT 2
4
cards
CONCEPT OF PARTICIPATION AND CONSULTATION IN RELATION TO WHS
SAFETY - UNIT 2
0
cards
PRIMARY ROLE/FUNCTION OF KEY BODIES INVOLVED IN WHS
SAFETY - UNIT 2
5
cards
PROBLEM SOLVING STEPS
SAFETY - UNIT 2
7
cards
RISK MANAGEMENT AND ITS APPLICATION IN THE HOSPITALITY WORKPLACE
SAFETY - UNIT 2
6
cards
HIERARCHY OF RISK CONTROL
SAFETY - UNIT 2
14
cards
STRATEGIES TO DEAL WITH BREACHES IN SECURITY
SAFETY - UNIT 2
9
cards
SAFE WORK PRACTICES WHEN HANDLING, USING, CLEANING AND STORING KNIVES
USE FOOD PREP AND EQUIPMENT - UNIT 3
3
cards
QUALITY INDICATORS AND STORAGE FOR DIFFERENT TYPES OF FOOD
USE FOOD PREP AND EQUIPMENT - UNIT 3
12
cards
STOCK ROTATION SYSTEMS
USE FOOD PREP AND EQUIPMENT - UNIT 3
3
cards
MISE EN PLACE
USE FOOD PREP AND EQUIPMENT - UNIT 3
4
cards
STANDARD RECIPE CARDS
USE FOOD PREP AND EQUIPMENT - UNIT 3
4
cards
FEATURES OF EFFECTIVE WORKFLOW
USE FOOD PREP AND EQUIPMENT - UNIT 3
12
cards
PRECISION CUTS
USE FOOD PREP AND EQUIPMENT - UNIT 4
8
cards
WASTE MINIMISATION TECHNIQUES FOR USE DURING FOOD PREPARATION, COOKING, PRESENTATION AND SERVICE
USE FOOD PREP AND EQUIPMENT - UNIT 3
5
cards
ENVIRONMENTALLY FRIENDLY WORK PRACTICES FOR USE DURING FOOD PREPARATION
USE FOOD PREP AND EQUIPMENT - UNIT 3
3
cards
MENUS
USE FOOD PREP AND EQUIPMENT - UNIT 3
17
cards
STRATEGIES TO ENSURE CATERING EFFECTIVELY CATER FOR A RANGE OF DIETARY REQUIREMENTS
USE FOOD PREP AND EQUIPMENT - UNIT 3
1
cards
POTENTIAL VARIATIONS IN COMMERCIAL KITCHEN WORK ENVIRONMENTS
CLEAN KITCHEN PREMISES - UNIT 4
4
cards
CLEANING SCHEDULES
CLEAN KITCHEN PREMISES - UNIT 4
6
cards
SAFE AND HYGIENIC WORK PRACTICES WHEN CLEANING KITCHEN PREMISES AND EQUIPMENT
CLEAN KITCHEN PREMISES - UNIT 4
2
cards
DIFFERENCE BETWEEN CLEANING, SANITISING AND DISINFECTING AND THE IMPORTANCE AND PURPOSE OF EACH
CLEAN KITCHEN PREMISES - UNIT 4
3
cards
CLEANING AGENTS
CLEAN KITCHEN PREMISES - UNIT 4
9
cards
SAFE WORK PRACTICES FOR THE USE AND STORAGE OF HAZARDOUS SUBSTANCES
CLEAN KITCHEN PREMISES - UNIT 4
2
cards
DEALING WITH CHEMICAL RELATED ACCIDENTS
CLEAN KITCHEN PREMISES - UNIT 4
5
cards
POLICIES AND PROCEDURES FOR DEALING WITH CHEMICAL SPILLS
CLEAN KITCHEN PREMISES - UNIT 4
5
cards
CLEANING, SANITISING AND DISINFECTING METHODS/TECHNIQUES FOR CLEANING COMMERCIAL KITCHEN WORK ENVIRONMENTS
CLEAN KITCHEN PREMISES - UNIT 4
6
cards
PEST CONTROL PROCEDURES FOR FLIES, COCKAORACHES, RATS AND MICE
CLEAN KITCHEN PREMISES - UNIT 4
3
cards
ENVIRONMENTAL IMPACTS OF CLEANING COMMERCIAL KITCHEN PREMISES AND EQUIPMENT
CLEAN KITCHEN PREMISES - UNIT 4
5
cards
WORKPLACE STRATEGIES TO REDUCE NEGATIVE ENVIRONMENTAL IMPACT
CLEAN KITCHEN PREMISES - UNIT 4
5
cards
EFFICIENT USE OF RESOURCES, WATER AND ENERGY
CLEAN KITCHEN PREMISES - UNIT 4
3
cards
WORKPLACE SYSTEMS TO MANAGE KITCHEN WASTE
CLEAN KITCHEN PREMISES - UNIT 4
4
cards
COMMUNICATION PROCESS/CYCLE
What is the role of the sender tr...,
What is the role of the receiver ...,
What is the role does the message...
4
cards
WORKPLACE EXAMPLES OF TYPES OF COMMUNICATION
What is verbal communication,
What is an example of verbal comm...,
What is written communication
8
cards
BARRIERS TO EFFECTIVE COMMUNICATION AND STRATEGIES TO OVERCOME THEM
What is a barriers to effective c...,
Why is bias and stereotypes a bar...,
What is a strategy to overcome bi...
25
cards
CHARACTERISTICS OF EFFECTIVE TEAMWORK
How can good time management ensu...,
How can good time management be a...,
How can active participation by a...
18
cards
BENEFITS OF TEAMWORK IN THE HOSPITALITY WORKPLACE
What are the benefits of teamwork...
1
cards
EXAMPLES OF TEAMS OR WORK GROUPS IN THE HOSPITALITY WORKPLACE AND THEIR AREA(S) OF RESPONSIBILITY
What are problem solving groups,
Examples of problem solving groups,
What are self directed teams groups
12
cards
CONCEPTS OF CULTURAL DIVERSITY, CULTURAL AWARENESS AND INCLUSIVENESS
What is cultural diversity,
Why is cultural diversity important,
How does cultural diversity fit i...
10
cards
WORKPLACE DIVERSITY
What are the benefits of workplac...,
Why is there a need for tolerance...,
How can respect and sensitivity b...
6
cards
THE DIFFERENCE BETWEEN BEING PASSIVE, AGGRESSIVE AND ASSERTIVE
What is passive,
What is aggressive,
What is assertive
3
cards
CAUSES OF MISUNDERSTANDINGS AND CONFLICT WHEN WORKING WITH OTHERS AND IN THE DELIVERY OF SERVICE
How do misunderstanding occur,
Why is change a cause of misunder...,
What is an example of change
23
cards
THE EXTENT TO WHICH CONFLICT CAN BE A POSITIVE OR NEGATIVE EXPERIENCE
How can conflict be positive,
How can conflict be negative
2
cards
CONFLICT MANAGEMENT - INCLUDING TECHNIQUES
What is conflict,
What is conflict management,
What department is most likely to...
8
cards
DIFFERENT APPROACHES TO CONFLICT MANAGEMENT, INCLUDING PROBLEM SOLVING, NEGOTIATION AND MEDIATION
What are the different approaches...,
What is problem solving and what ...,
What is negotiation
4
cards
WORKPLACE POLICY AND PROCEDURES REGARDING MANAGEMENT OF CONFLICT
What are the policies and procedu...
1
cards
IDENTIFY OWN RESPONSE TO MISUNDERSTANDINGS AND CONFLICT AND EVALUATE PERSONAL APPROACH TO MANAGEMENT AND RESOLUTION OF CONFLICT
What are the positives of problem...,
What are the negatives of problem...,
What are the positive of negotiation
6
cards
GENERAL FEATURES OF THE HOSPITALITY INDUSTRY
What are the general features of ...
1
cards
GENERAL NATURE OF ALLIED AND RELATED INDUSTRIES AND THEIR RELATIONSHIP TO THE HOSPITALITY INDUSTRY
What are the allied industries to...,
Sectors are,
What are the 6 sectors of industry
6
cards
PRIMARY ROLE AND DUTIES PERFORMED BY KEY PERSONNEL ACROSS HOSPITALITY DEPARTMENTS
What are the primary roles of chefs,
What are the primary duties of chefs,
What are the primary roles and du...
7
cards
CUSTOMER SERVICE
What is high quality customer ser...,
What is the acronym for character...,
What are the features of packet
9
cards
CURRENT ISSUES AND TRENDS AFFECTING THE HOSPITALITY INDUSTRY AND IMPLICATIONS FOR A HOSPITALITY WORKPLACE, OWN WORK PRACTICES AND DELIVERY OF SERVICE
What are the current issues affec...,
What are the current trends affec...
2
cards
THE DIFFERENCE BETWEEN LEGAL AND ETHICAL
What is the difference between le...
1
cards
LEGAL AND ETHICAL ISSUES AFFECTING THE HOSPITALITY INDUSTRY
0
cards
MEANING OF QUALITY ASSURANCE AND AN OVERVIEW OF THE ROLE OF EMPLOYEES
What is quality assurance,
What are general strategies for q...,
What are the consequences of poor...
4
cards
INDUSTRY ACCREDITATION SCHEMES
Why are industry accreditation sc...,
What are the 5 industry accredita...
2
cards
WHAT IS THE CONNECTION BETWEEN QUALITY ASSURANCE, WORK PRACTICES AND CUSTOMER SERVICE
What is the connection between qu...
1
cards
PURPOSE OF OCCUPATIONAL LICENSING AND EXAMPLES OF LICENSING FOR THE HOSPITALITY INDUSTRY AND THEIR REQUIREMENTS
What is the purpose of occupation...,
What is an example of occupationa...
2
cards
CAREERS PATHWAYS ACROSS THE HOSPITALITY INDUSTRY AND THE KNOWLEDGE AND SKILLS REQUIRED FOR DIFFERENT JOB ROLES
0
cards
TYPES OF EMPLOYMENT IN THE HOSPITALITY INDUSTRY
What are the four types of employ...,
What are the characteristics of f...,
What are the advantages and disad...
9
cards
THE DIFFERENCE BETWEEN AN AWARD, AGREEMENT AND CONTRACT AND HOW THEY APPLY TO WORKERS IN THE HOSPITALITY INDUSTRY
What is an award,
What is an agreement,
What is a contract
3
cards
PRIMARY ROLE/FUNCTION(S) OF A RANGE OF KEY CROSS INDUSTRY AND SECTOR SPECIFIC INDUSTRY BODIES FOR BOTH EMPLOYERS AND EMPLOYEES
0
cards
HOSPITALITY WORKER
It is imperative that hospitality...,
What are the 5 attributes of a va...
2
cards
INDUSTRY CURRENCY - LINK TO CAREER PATHWAYS
0
cards
FEEDBACK
What is the value of feedback to ...,
What is the value of feedback to ...,
Strategies to gain feedback
15
cards
HOW WORK PRACTICES ARE IMPLEMENTED AND MAINTAINED IN ACCORDANCE WITH INDUSTRY STANDARDS AND WORKPLACE POLICY AND PROCEDURES
How are work practices maintained...,
How are work practices maintained...
2
cards
THE VALUE OF WORK STANDARDS
What are work standards,
What and who are benefited by the...,
How do work standard benefit the ...
5
cards
WORK STANDARDS FOR THE HOSPITALITY INDUSTRY, AND SPECIFIC TO A HOSPITALITY WORKPLACE AND JOB ROLE
What are common work standards ex...
1
cards
TASKS TYPICAL TO A HOSPITALITY WORKPLACE (ROUTINE, ROOSTERED, NON ROUTINE)
What is a routine task,
What are examples of routine tasks,
What is a roostered task
6
cards
CONVECTION
UNIT 7 - METHODS OF COOKERY
3
cards
CONDUCTION
UNIT 7 - METHODS OF COOKERY
3
cards
RADIATION
UNIT 7 - METHODS OF COOKERY
3
cards
WHY DO WE USE DIFFERENT HEAT METHODS ?
UNIT 7 - METHODS OF COOKERY
1
cards
CATEGORIES OF COOKERY METHODS
What are the two categories of co...,
What is a dry heat method,
What is a moist heat method
4
cards
POACHING
Definition of poaching,
Associated culinary terms of poac...,
Utensils and equipment required f...
11
cards
STEAMING
Definition of steaming is,
Associated culinary terms of stea...,
Suitable foods and recipes for st...
11
cards
BOILING
Definition of boiling,
Associated culinary terms of boiling,
Suitable foods and recipes for bo...
10
cards
BRAISING
Definition of braising,
Associated culinary terms of brai...,
Suitable foods and recipes for br...
10
cards
ROASTING
Definition of roasting,
Associated culinary terms of roas...,
Suitable foods and recipes for ro...
11
cards
SHALLOW FRYING
Definition of shallow frying,
Associated culinary terms for sha...,
Suitable foods and recipes for sh...
10
cards
BAKING
Definition of baking,
Associated culinary terms of baking,
Suitable foods and recipes for ba...
9
cards
STIR FRYING
Definition of stir frying,
Associated culinary terms for sti...,
Suitable foods and recipes for st...
10
cards
STEWING
Definition of stewing,
Associated culinary terms for ste...,
Suitable foods and recipes when s...
10
cards
MICROWAVING
What is the definition of microwa...,
What are the suitable foods and r...,
What are the utensils and equipme...
5
cards
DEEP FRYING
Definition of deep frying,
What are the associated culinary ...,
What are the suitable foods and r...
10
cards
GRILLING
UNIT 7 - BASIC METHODS OF COOKERY
9
cards
FOOD ACT 2003 NSW
Laws and legislation - Hygiene
4
cards
FOOD STANDARDS AUS & NZ (FSANZ)
Laws and legislation - Hygiene
4
cards
FOOD REGULATION 2015 NSW
Law and legislation - Hygiene
4
cards
WHS ACT 2011 NSW
Laws and legislation - Safety
5
cards
EEO 1987
Laws and legislation - Source and use
4
cards
ANTI-DISCRIMINATION Act 1977 NSW
Laws and legislation - Source and use
4
cards
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HOSPO HSC
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