REQUIRED KNOWLEDGE AND SKILLS

This describes the essential knowledge and skills and their level required for this unit

Required knowledge

Layout and design principles of a field catering facility

Principles of a HACCPbased approach to managing food safety

Organisational programs and systems in place to manage and support quality and food safety

Legal obligations for food safety and quality

Awareness of common microbiological physical and chemical hazards related to foods handled

Suitable standard for materials measuring devices equipment and utensils used in the work area

The relationship between diet and nutrition with individual performance and operational capability

The five food groups and how these are integrated into a menu

Different menu systems such as cyclic menus used to support operations

Factors that influence menu development

Food storage processing and handling requirements

Procedures for identifying unsafe andor nonconforming practices or food product

Options for responding to noncompliance in food safety

Food waste minimisation methods

Waste collection recycling handling and disposal

Food recall procedures within own level of responsibility

Catering documentation and accounting procedures

Catering cost control strategies

Relevant OHampS and environmental procedures and guidelines

Required skills

Lead a team

Provide catering support in a field environment

Liaise and negotiate with stakeholders

Utilise information technology systems related to catering

Display resilience by continuing to move forward despite the difficulty of the operation

Identify the relationship between organisational goals and recognise how own efforts contribute to the achievement of those goals

Use appropriate information technology and software

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required knowledge and skills the range statement and the assessment guidelines for this Training Package

Critical aspects for assessment and evidence required to demonstrate competency in this unit

The evidence required to demonstrate competency in this unit must be relevant to and satisfy all of the requirements of the elements and performance criteria of this unit

Context of and specific resources for assessment

Competency should be demonstrated on at least one occasion covering the scope of the unit of competence

Resources for assessment include

a range of relevant exercises case studies andor other simulated practical and knowledge assessment andor

access to an appropriate range of relevant operational situations in the workplace

In both real and simulated environments access is required to

relevant and appropriate materials and equipment and

applicable documentation including workplace procedures regulations codes of practice and operation manuals

Method of assessment

Assessment of this unit must be undertaken by a registered training organisation

As a minimum assessment of knowledge must be conducted through appropriate writtenoral tests

Practical assessment must occur

through activities in an appropriately simulated environment andor

in an appropriate range of situations in the workplace

Catering support requirements may include:

Catering support planning tools may include:

Catering support equipment may include:

Catering facilities may include:

Resources required to meet food safety requirements may include:

Food safety programs may include:

Corrective action may include:

Catering team may include:

Organisational policies and procedures may include:

Opportunities to reduce waste may include:

Cost control procedures may include:

Storage of food may include:

Waste may include: