Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

TLIX5045A Mapping and Delivery Guide
Manage and monitor catering on deployed operations

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency TLIX5045A - Manage and monitor catering on deployed operations
Description This unit involves the skills and knowledge required to organise logistics catering operations in a field deployment context in support of organisational operations. Licensing, legislative, regulatory or certification requirements are applicable to this unit.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit of competency is applicable to logistic personnel who have a responsibility to organise and manage the delivery of catering support in a field deployment context.This person may not be a cook or qualified chef, but will bring management skills and leadership to perform the scope of this unit of competency. Catering elements may be comprised of a range of catering capabilities from different disciplines which when brought together form a centralised catering facility. All activities are carried out in accordance with relevant organisational policy and procedures.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites Not Applicable
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Prepare for catering operations
  • Information is sourced and analysed to identify the catering factors to be considered in supporting operations
  • Logistic information management systems and planning tools are utilised in the scheduling and coordination of catering
  • The maintenance of catering equipment is scheduled within the constraints of delivering catering support to operations
  • The establishment of catering facilities is monitored to promote a functional and technically efficient catering operation
  • Instructions are prepared and delivered to implement and coordinate catering operations
  • Technical advice is provided to management and stakeholders
  • Occupational health and safety (OH&S) requirements and recognised safety precautions are applied throughout the operation in accordance with standard procedures
       
Element: Ensure compliance with food safety
  • Resources required to meet food safety requirements are accessed and made available
  • The observance of food safety programs is monitored
  • Corrective action in response to food safety non-compliance is taken in close consultation with the senior caterer
  • Food recall or quarantine notices are acted on to ensure food safety
       
Element: Manage food service
  • The catering team is supervised to ensure that linkages between receipt and storage of food, food preparation and food service are actively maintained to meet food standards and catering support requirements
  • Menu planning and preparation is monitored to ensure the menu complements the operational plan and provide sound nutritional balance to personnel
  • Staff rostering is monitored to ensure that it accurately reflects the catering support requirements and utilises staff efficiently and sustainably
  • Organisational policies and procedures relating to food service are implemented and monitored in the delivery of catering support
  • Consistent quality in service and food product is supervised to meet food standards and catering support requirements
  • Inventory management relating to the provisioning, procurement, supply, receipt and storage of food and food service material is supervised to meet food standards and catering support requirements
  • External stakeholders are lisised with in the ongoing monitoring of the catering support requirement
  • Processes and procedures relating to food usage and resource accounting are monitored
       
Element: Minimise waste and manage disposal of food and waste
  • Opportunities to reduce waste are identified and acted on within the catering facility
  • Cost control procedures are implemented to minimise waste within the catering facility and to use catering resources efficiently
  • The development and implementation of waste management arrangements are monitored to ensure waste management supports good field hygiene and protection of the environment
  • Waste management processes and procedures are monitored to ensure compliance with field hygiene and environmental standards
  • Agencies responsible for the removal of waste and the monitoring of field hygiene are liaised with to ensure compliance with field hygiene and environmental standards
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

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 and/or other simulated practical and knowledge assessment, and/or

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 written/oral tests

Practical assessment must occur:

through activities in an appropriately simulated environment, and/or

in an appropriate range of situations in the workplace

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

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 HACCP-based 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 and/or non-conforming practices or food product

Options for responding to non-compliance 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 OH&S 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 range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance.

Catering support requirements may include:

provision of field catering facilities

semi-permanent kitchens

temporary kitchens

satellite kitchens

preparation of fresh rations

direct to dinner meals

individually packed meals

condiment boxes

Catering support planning tools may include:

ration plan

feeding matrix

staff roster

Catering support equipment may include:

kitchen washing-up facilities

pots, pans and cooking utensils

storage racks

eating utensils

refrigerators

water heating units

food storage racking

garbage bins

POL drums and containers

gas cylinders

fire fighting equipment

mobile kitchen

water storage drums and containers

power generators

tentage and flooring

lifting devices

Catering facilities may include:

semi-permanent kitchens

temporary kitchens

satellite kitchens

components of field kitchens may include:

kitchen area

messing area

kitchen washing-up facilities and pots, pans and utensil storage racks

eating utensil wash-up area

refrigeration

hot water facilities

food storage area with racking

garbage area

POL storage area

gas storage area

chemical storage area

fire fighting equipment area

preparation area

hand-washing area

water storage for kitchen and messing area

identified drop-off and pick-up area

generators and field power distribution system

sullage disposal system

Resources required to meet food safety requirements may include:

food safety program for the work area which identifies critical control points, control measures and corrective action

quality policy, system and procedures

work area or system in which quality and food safety practices and procedures are to be monitored

personal protective clothing and equipment as required

review/audit arrangements

reporting and monitoring systems

Food safety programs may include:

a written document that specifies how a business will control all food safety hazards that may be reasonably expected to occur in all food handling operations of the food business

related procedures must comply with legal requirements of the Food Safety Standards and must be communicated to all food handlers

food safety requirements may be specified in general operating procedures

Corrective action may include:

immediate actions to correct or control the non-conformance by the employment of risk management strategies for food

preventative actions to stop the non-conformance from occurring again, for example:

checking and repairing equipment

amending standard operating procedures/work instructions

retraining staff

Catering team may include:

catering supervisors

cooks

stewards

food service assistants

Organisational policies and procedures may include:

standard operating procedures

doctrine

codes of practice

orders

instructions

operating manuals

relevant Australian Standards

relevant Commonwealth Acts

Opportunities to reduce waste may include:

rotating and documenting stock accurately

storing food correctly and securely

using reusable by-products of food preparation

use recyclable products

Cost control procedures may include:

portion control

following recipes accurately

ordering suitable quantities of stock

Storage of food may include:

dry goods storage

refrigeration

utensil storage

Waste may include:

wet waste

dry waste

grey water waste

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Information is sourced and analysed to identify the catering factors to be considered in supporting operations 
Logistic information management systems and planning tools are utilised in the scheduling and coordination of catering 
The maintenance of catering equipment is scheduled within the constraints of delivering catering support to operations 
The establishment of catering facilities is monitored to promote a functional and technically efficient catering operation 
Instructions are prepared and delivered to implement and coordinate catering operations 
Technical advice is provided to management and stakeholders 
Occupational health and safety (OH&S) requirements and recognised safety precautions are applied throughout the operation in accordance with standard procedures 
Resources required to meet food safety requirements are accessed and made available 
The observance of food safety programs is monitored 
Corrective action in response to food safety non-compliance is taken in close consultation with the senior caterer 
Food recall or quarantine notices are acted on to ensure food safety 
The catering team is supervised to ensure that linkages between receipt and storage of food, food preparation and food service are actively maintained to meet food standards and catering support requirements 
Menu planning and preparation is monitored to ensure the menu complements the operational plan and provide sound nutritional balance to personnel 
Staff rostering is monitored to ensure that it accurately reflects the catering support requirements and utilises staff efficiently and sustainably 
Organisational policies and procedures relating to food service are implemented and monitored in the delivery of catering support 
Consistent quality in service and food product is supervised to meet food standards and catering support requirements 
Inventory management relating to the provisioning, procurement, supply, receipt and storage of food and food service material is supervised to meet food standards and catering support requirements 
External stakeholders are lisised with in the ongoing monitoring of the catering support requirement 
Processes and procedures relating to food usage and resource accounting are monitored 
Opportunities to reduce waste are identified and acted on within the catering facility 
Cost control procedures are implemented to minimise waste within the catering facility and to use catering resources efficiently 
The development and implementation of waste management arrangements are monitored to ensure waste management supports good field hygiene and protection of the environment 
Waste management processes and procedures are monitored to ensure compliance with field hygiene and environmental standards 
Agencies responsible for the removal of waste and the monitoring of field hygiene are liaised with to ensure compliance with field hygiene and environmental standards 

Forms

Assessment Cover Sheet

TLIX5045A - Manage and monitor catering on deployed operations
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

TLIX5045A - Manage and monitor catering on deployed operations

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: