• Subject Code :Sithccc017a
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SITHCCC017A elaborates on the performance outcomes, knowledge and skills that are necessary to organise the cooking operations in bulk. It covers all the activities and operations where food is supplied to various people and where the system of food production is followed. This unit applies to catering and hospitality enterprises, where the prepared food is served in various hotels, restaurants and other catering systems. Multiple well-establish…