Elements and Performance Criteria
- Plan outdoor menus.
- Plan nutritionally-balanced menus from the options available and take account of touring and participant factors.
- Identify special requests and ensure that special meals can be offered for those with special dietary requirements.
- Identify food safety hazards involved in storing, preparing and serving planned meals, assess risks and take action to eliminate or minimise them.
- Store and maintain food and beverages.
- Prepare and serve meals.
- Clear and clean catering equipment.