Unit of competency Outline

Date retreived
22/07/2026 8:56 PM AWST

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Launder linen and guest clothes

Launder linen and guest clothes

Unit of competency
National Code
SITHACS203
State Code
WF586
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
18/01/2013
View on TGA
State Implementation and Classification
Approved Date
31/05/2013
Field of Education
110199 - Food And Hospitality, N.e.c.
Original Release Date
31/05/2013
Nominal Hours
20
Description
This unit describes the performance outcomes, skills and knowledge required to launder linen and guest clothes. It requires the ability to operate laundry equipment safely, complete the laundering process for a variety of items and use resources efficiently to reduce negative environmental impacts.
Notes
Elements and Performance Criteria
1. Process laundry items.
  • 1.1 Sort and process items according to cleaning process, urgency, guest requests and required linen stock levels.
  • 1.2 Select laundry methods according to textile labelling codes based on fibre and fabric, dye fastness and amount of soilage.
  • 1.3 Check and treat stains using the correct process.
  • 1.4 Use cleaning agents according to manufacturer instructions and specific laundry equipment.
  • 1.5 Operate laundry equipment according to manufacturer instructions.
  • 1.6 Reduce negative environmental impacts through efficient use of energy, water and other resources.
  • 1.7 Safely dispose of all waste, especially hazardous substances, to minimise negative environmental impacts.
2. Finish laundry items.
  • 2.1 Complete mending and minor repairs as required.
  • 2.2 Complete quality check and record and report damage arising from laundering process according to organisational procedures.
  • 2.3 Complete ironing or pressing and finishing processes.
3. Package and store laundry items.
  • 3.1 Package and present guest laundry and linen according to organisational standards and procedures.
  • 3.2 Complete records and billing information.
  • 3.3 Return finished items to guest within required timeframes.
  • 3.4 Store processed guest laundry where required according to guest requests or where return to guests is not possible.
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Laundry equipment may include:
dryers
hangers
heat sealing equipment and roll plastic
irons
sorting baskets and shelves
steam presses
washers.
Packaging and presenting guest laundry may include:
folding
wrapping
heat sealing
labelling
providing quality reports.
Storage of laundry is required where:
guests have requested storage
guests have departed temporarily
laundry has been left behind or forgotten.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the ability to:
assess processes required for different laundry and soilage types
safely use laundry equipment and cleaning agents, using different cycles and programs
launder and finish a variety of linen, clothing items and fabrics
demonstrate knowledge of safety and environmental issues, including efficient use of resources
and requirements for safe handling and disposal of hazardous substances.
Context of and specific resources for assessment
Assessment must ensure use of:
the fixtures, large and small equipment and workplace documentation defined in the
Assessment Guidelines; this can be a:
real industry workplace
simulated industry environment such as a training hotel
linen and laundry items made from a range of fabrics and with different soilage
workplace documentation for laundry operations.
Method of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
direct observation of the individual carrying out laundry tasks
inspection of items laundered by the individual
oral or written questioning to assess knowledge of commercial laundry equipment operation,
different laundry cycles and programs, hazardous substances, stain identification and treatment,
work health and safety issues and ways of conserving resources
review of portfolios of evidence and thirdparty workplace reports of onthejob performance by
the individual.
Guidance information for assessment
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
SITXWHS101 Participate in safe work practices.
Replaces
State Code National Code Title Type
WB933 SITHACS007B Launder linen and guest clothes Unit of competency
Replaced By
State Code National Code Title Type
AWS35 SITHACS004 Launder linen and guests clothes Unit of competency