The subject is commercial cookeryThe questions in the pdf are also the same in the word documentI just want the answers to be in that word document with respective questionThank you
SIT40516 Certificate IV in Commercial Cookery SITXINV001 Receive and store stock Student Name: Student ID: ACP 20 Date of submission: ---------------------------------------------------------------------------------------------------------------------------------------------------------------------- ACTIVITIES 1A – 3E ACTIVITY 1A To provide you with an opportunity to check incoming stock against orders and delivery documentation. Within your workplace environment, check incoming stock against orders and delivery documentation on at least one occasion. ACTIVITY 1B To provide you with an opportunity to identify, record and report discrepancies. During the checking of incoming stock against documentation, identify any discrepancies. If any discrepancies have arisen, follow your workplace procedures to record and report them to the necessary personnel. ACTIVITY 1C 1. If you notice stock items are damaged, what actions do your organisational procedures claim you should take? Provide three examples. 2. What questions should you seek the answers to when making quality checks? Provide at least two examples. ACTIVITY 1D 1. List four different details of incoming stock that you need to record according to organisational procedures. 2. Why is it important for management personnel to always have up to date information on stock? ACTIVITY 2A 1. Briefly describe how to identify where stock items need to be stored within the workplace. 2. Highlight three examples of actions you may need to take or things you might have to be aware of when storing stock items. ACTIVITY 2B 1. Outline the safe manual handling techniques you need to adopt to avoid injury when moving stock. 2. List a minimum of four safety instructions that need to be followed when operating a forklift to transport and store stock. ACTIVITY 2C In no more than 300 words, describe the organisational procedures that you need to follow when labelling stock. ACTIVITY 2D 1. Provide two examples of advantages of maintaining both high and low levels of stock. 2. Why is it important to report excess stock to relevant others within the workplace? ACTIVITY 3A 1. How can you ensure that stock is rotated within your place of work for maximum use and minimum wastage? 2. Provide two examples of warehouse stock rotation systems. ACTIVITY 3B 1. Provide three reasons why it is important to regularly check the quality of stock within the workplace? 2. What details do you need to provide when reporting issues regarding stock? ACTIVITY 3C Provide a minimum of five examples of actions that you could take to in order to safely dispose of excess or spoilt stock and waste. ACTIVITY 3D 1. What may maintaining the cleanliness of stock handling areas involve? 2. Provide two actions that could be taken to facilitate the process of maintaining cleanliness in stock handling and storage areas. ACTIVITY 3E In no more than 300 words, describe the stock control system used by your organisation. Page 2 of 2 SIT40516 Certificate IV in Commercial Cookery SITXINV001 Receive and store stock Student Name: Student ID: ACP 20 Date of submission: ---------------------------------------------------------------------------------------------------------------------------------------------------------------------- Summative Assessments Section A, Section B & Section C Section A: Skills Activity Answer the activity in as much detail as possible, considering your organisational requirements. 1. Based on an incoming delivery into your organisation, read all necessary order and delivery documentation, use-by dates, stock labels, and organisational procedures. Interpret the information and ensure that all preparation steps have been taken prior to the delivery. 2. Perform checks on incoming stock within the workplace on at least three separate occasions. Following your organisational requirements, record details of incoming stock and prepare reports for relevant people if there are any discrepancies. 3. When stock discrepancies have been noticed within your workplace, make accurate verbal reports to all significant people. 4. Use numeracy skills to count incoming, stored and rotated stock. Complete documentation or submit your findings according to organisational procedures. 5. Develop a plan for the incoming delivery of stock to your organisation. The plan should incorporate the responsibilities of other employees, time specific actions to be taken, and the use of stock rotation. 6. Within your workplace or organization, use stock control systems in order to monitor stock levels. Section B: Knowledge Activity (Q & A) Answer each question in as much detail as possible, considering your organisational requirements for each one. 1. In approximately 300 words, explain the importance of stock control. What are its key principles? 2. In no more than 300 words, describe the stock control system used by your organisation. 3. List three different details of incoming stock that you need to record according to organisational procedures. 4. Choose two stock items that are stored by your organisation. In roughly 200 words, describe their storage requirements. 5. Highlight the stock control equipment and software used by your organisation. 6. Provide a 500 word summary of specific industry sector, types of: · Computerised stock control systems; their functions and features · Electronic equipment used for stock control; their functions and features · Stock recording documentation · Stock security systems · Storage and their suitability for different kinds of stock. 7. Choose five items of stock that are stored within your organisation. Provide an explanation of the function of the stock, for example whether it is sold as a final product or if it is used in the production of other items. 8. For the stock items chosen in the previous question, highlight their product life and storage requirements. 9. Outline the safe manual handling techniques you need to adopt to avoid injury when moving stock. 10. List a minimum of four safety instructions that need to be followed when operating a forklift to transport and store stock. 11. Provide a minimum of five examples of actions that you could take to in order to safely dispose of excess or spoilt stock and waste. Section C: Performance Activity Answer the activity in as much detail as possible, considering your organisational requirements. 1. Within your workplace or organisation, receive, store and maintain six different stock deliveries. 2. Based on the stock deliveries that have been made, interpret the delivery documentation and ensure that it matches the stock orders placed. 3. During the acceptance of the above stock items, complete all documentation as dictated by organisational procedures and industry legislation. 4. In the process of receiving, storing, and maintaining the above stock deliveries, demonstrate how you have followed or used the following: · Security procedures · Manual handling techniques Commercial time constraints. Page 2 of 2 Australian College of the Professions RTO No. 41201 CRICOS No. 03608K ACP-SITXINV001 V1.2020-LW 0 SIT40516 Certificate IV in Commercial Cookery Student ID: _________________________________________________ Student Name: _________________________________________________ Assessor Name: ________________________________________________ Student Signature:______________________ Date:_____ / _____ / ________ OFFICE USE ONLY Received by - Date: Assessment Attempt ❑ Initial Attempt ❑ Second Attempt / Reassessment Completion Status ❑Complete ❑Incomplete RESULTS ❑COMPETENT ❑NOT YET COMPETENT Completion Date: Assessed by: SITXINV001 Receive and store stock Learner Workbook Australian College of the Professions RTO No. 41201 CRICOS No. 03608K ACP-SITXINV001 V1.2020-LW 1 Table of Contents Table of Contents ......................................................................................................................... 1 Instructions to Learner ................................................................................................................. 3 Assessment instructions ................................................................................................................. 3 Assessment requirements ........................