Establish and operate a field kitchen Evidence Guide

NTISthis.com

Evidence Guide: PUADEFCM304A - Establish and operate a field kitchen

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

PUADEFCM304A - Establish and operate a field kitchen

What evidence can you provide to prove your understanding of each of the following citeria?

Plan and prepare for field catering operations

Situation is analysed to determine catering requirements and a catering plan is developed
Personnel, stores and equipment required to complete task are calculated and organised
Catering team is briefed in accordance with workplace procedures
Tasking is issued to team members in accordance with workplace procedures
Personnel are familiarised in the correct operation of field catering equipment in accordance with manufacturers' instructions and workplace procedures
Occupational health and safety (OH&S) requirements and recognised safety precautions are applied throughout the operation in accordance with standard procedures
Food safety plan is developed and provided to team members
Preparation of stores and equipment is coordinated to ensure they are operational, and are ready for use and deployment
Suitable transport is organised to move personnel and equipment to the catering activity
Dangerous cargo is transported in accordance with government regulations
Competence of team members is confirmed and monitored throughout the activity
Liaison is undertaken with outside agencies as required

Situation is analysed to determine catering requirements and a catering plan is developed

Completed
Date:

Teacher:

Evidence:

Personnel, stores and equipment required to complete task are calculated and organised

Completed
Date:

Teacher:

Evidence:

Catering team is briefed in accordance with workplace procedures

Completed
Date:

Teacher:

Evidence:

Tasking is issued to team members in accordance with workplace procedures

Completed
Date:

Teacher:

Evidence:

Personnel are familiarised in the correct operation of field catering equipment in accordance with manufacturers' instructions and workplace procedures

Completed
Date:

Teacher:

Evidence:

Occupational health and safety (OH&S) requirements and recognised safety precautions are applied throughout the operation in accordance with standard procedures

Completed
Date:

Teacher:

Evidence:

Food safety plan is developed and provided to team members

Completed
Date:

Teacher:

Evidence:

Preparation of stores and equipment is coordinated to ensure they are operational, and are ready for use and deployment

Completed
Date:

Teacher:

Evidence:

Suitable transport is organised to move personnel and equipment to the catering activity

Completed
Date:

Teacher:

Evidence:

Dangerous cargo is transported in accordance with government regulations

Completed
Date:

Teacher:

Evidence:

Competence of team members is confirmed and monitored throughout the activity

Completed
Date:

Teacher:

Evidence:

Liaison is undertaken with outside agencies as required

Completed
Date:

Teacher:

Evidence:

Supervise the establishment of a field kitchen

Field kitchen is sited in accordance with workplace and environmental procedures
Staff are tasked to establish field catering facilities and progress is monitored to ensure it complies with the catering plan
Setting up of catering stores and equipment is coordinated to ensure the facility is operational and ready for use
Problems with the establishment are identified and rectified as they occur to ensure the activity is in accordance with the catering plan
Support from outside agencies is organised and directed
Safety equipment is set up prior to commencing catering operations
All unexpected situations that require a quick and decisive response are recognised and responded to in accordance with operational requirements and standard procedures

Field kitchen is sited in accordance with workplace and environmental procedures

Completed
Date:

Teacher:

Evidence:

Staff are tasked to establish field catering facilities and progress is monitored to ensure it complies with the catering plan

Completed
Date:

Teacher:

Evidence:

Setting up of catering stores and equipment is coordinated to ensure the facility is operational and ready for use

Completed
Date:

Teacher:

Evidence:

Problems with the establishment are identified and rectified as they occur to ensure the activity is in accordance with the catering plan

Completed
Date:

Teacher:

Evidence:

Support from outside agencies is organised and directed

Completed
Date:

Teacher:

Evidence:

Safety equipment is set up prior to commencing catering operations

Completed
Date:

Teacher:

Evidence:

All unexpected situations that require a quick and decisive response are recognised and responded to in accordance with operational requirements and standard procedures

Completed
Date:

Teacher:

Evidence:

Maintain field catering operations

Personnel and resources are allocated to meet task requirements
Resources required to operate the facility are calculated
Resupply is conducted in order to maintain operations
Food safety and field hygiene procedures are implemented in accordance with the food safety plan to prevent illness and contamination
Field catering operations are monitored to ensure effective catering processes
Equipment is maintained in accordance with manufacturers' procedures and workplace procedures
Defective performance, incorrect processes and procedures are identified, corrected and responded to in accordance with organisational guidelines
Reports and returns are compiled and issued in accordance with workplace policies and procedures

Personnel and resources are allocated to meet task requirements

Completed
Date:

Teacher:

Evidence:

Resources required to operate the facility are calculated

Completed
Date:

Teacher:

Evidence:

Resupply is conducted in order to maintain operations

Completed
Date:

Teacher:

Evidence:

Food safety and field hygiene procedures are implemented in accordance with the food safety plan to prevent illness and contamination

Completed
Date:

Teacher:

Evidence:

Field catering operations are monitored to ensure effective catering processes

Completed
Date:

Teacher:

Evidence:

Equipment is maintained in accordance with manufacturers' procedures and workplace procedures

Completed
Date:

Teacher:

Evidence:

Defective performance, incorrect processes and procedures are identified, corrected and responded to in accordance with organisational guidelines

Completed
Date:

Teacher:

Evidence:

Reports and returns are compiled and issued in accordance with workplace policies and procedures

Completed
Date:

Teacher:

Evidence:

Control waste management

Method of waste disposal and waste disposal facilities are established in accordance with government regulations, environmental regulations and workplace procedures
Team members are briefed on waste disposal procedures
Worksite is kept clean and tidy during work operations
Waste disposal containers are kept covered and sanitised in accordance with workplace procedures
Waste is disposed of in accordance with government regulations, environmental regulations and workplace procedures
Precautions are taken to ensure spilt fuel, lubricants and chemicals do not pollute the environment

Method of waste disposal and waste disposal facilities are established in accordance with government regulations, environmental regulations and workplace procedures

Completed
Date:

Teacher:

Evidence:

Team members are briefed on waste disposal procedures

Completed
Date:

Teacher:

Evidence:

Worksite is kept clean and tidy during work operations

Completed
Date:

Teacher:

Evidence:

Waste disposal containers are kept covered and sanitised in accordance with workplace procedures

Completed
Date:

Teacher:

Evidence:

Waste is disposed of in accordance with government regulations, environmental regulations and workplace procedures

Completed
Date:

Teacher:

Evidence:

Precautions are taken to ensure spilt fuel, lubricants and chemicals do not pollute the environment

Completed
Date:

Teacher:

Evidence:

Cease and pack up field catering operations

Staff are tasked to pack up field catering facilities
Pack up is supervised to ensure the operation is conducted in accordance with the catering plan
Stocktake of equipment is conducted
Loading of stores and equipment is coordinated to ensure that transportation is suitable for the task
Site is refurbished in accordance with workplace environmental procedures
Debriefing/evaluation of the activity is facilitated to improve future activities

Staff are tasked to pack up field catering facilities

Completed
Date:

Teacher:

Evidence:

Pack up is supervised to ensure the operation is conducted in accordance with the catering plan

Completed
Date:

Teacher:

Evidence:

Stocktake of equipment is conducted

Completed
Date:

Teacher:

Evidence:

Loading of stores and equipment is coordinated to ensure that transportation is suitable for the task

Completed
Date:

Teacher:

Evidence:

Site is refurbished in accordance with workplace environmental procedures

Completed
Date:

Teacher:

Evidence:

Debriefing/evaluation of the activity is facilitated to improve future activities

Completed
Date:

Teacher:

Evidence:

Assessed

Teacher: ___________________________ Date: _

Signature: ________________________________________________

Comments:

Instructions to Assessors

Evidence Guide



Critical aspects for assessment and evidence required to demonstrate competency in this unit	Nil. Consistency in performance Competency should be demonstrated on a minimum of three field catering activities using a range of field catering equipment used within the workplace and a wide variety of catering tasks.

Context of and specific resources for assessment	Context of assessment Competency should be assessed in the workplace or a simulated workplace, in a field environment. Specific resources for assessment Access is required to: field catering equipment, facilities and stores deployment area deployment team specific workplace operating procedures and publications.

Required Skills and Knowledge

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

Required Skills

communicate effectively within a team environment

correct and direct subordinates

develop work priorities and schedules

develop teams and individuals

implement continuous improvement

implement effective workplace relationships

implement equity and diversity policies and procedures

implement operational plans

monitor safe workplace

prioritise tasking

promote team effectiveness

Required Knowledge

anti-discrimination policies and procedures

equipment maintenance techniques

first aid

food storage procedures

organisational OH&S procedures

organisational policies and procedures

personal hygiene principles

planning principles

staff performance monitoring systems

workplace catering procedures

workplace hygiene and food safety procedures

Range Statement


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 in the Performance Criteria is detailed below.
Stores and equipment may include	Catering equipment Field stores Food supplies Power distribution systems Vehicles
Workplace procedures may include	Hazard Analysis Critical Control Point (HACCP) Industry standards and codes of practice OH&S policies and procedures Organisational policies and procedures Organisational publications Maintenance publications Standard Operating Procedures
Tasking may include	Arranging for transport of refrigerated items Attending and delivering briefings Confirming equipment serviceability and readiness Compiling freight and load documentation Packing equipment for transport Preparing dangerous cargo for transport
Field catering equipment may include	Catering vehicles Cooking equipment Commercial catering equipment Food temperature devices Generators Refrigeration Water heaters
Dangerous cargo may include	Chemicals Gas Fuel
Field catering facilities may include	Cooking Area Equipment storage area Food storage area (refrigeration and dry goods) Fuel storage area Kitchen washing area Latrines Meal Service Area Messing Area Preparation Area Sullage Utensils washing area Waste facilities (wet and dry)
Safety equipment may include	Fire blankets Fire extinguishers First aid kits Personal protective clothing and equipment
Resources may include	Ice Foodstuffs Gas Fuel Chemicals Cleaning products Water
Food safety and field hygiene procedures may include	Disposal of waste Hazard Analysis Critical Control Point (HACCP) Personal hygiene Storage of foodstuffs
Defective performance, incorrect processes and procedures may include	Failure to complete tasks as directed Incorrect food handling/preparation procedures Incorrect use of field catering equipment Not using correct personal protective clothing/equipment Not following organisational procedures Poor personal hygiene
Method of waste disposal may include	Bins Sullage
Pack up may include	Attending briefings Disassembly of facility Loading vehicles Packing away non-essential stores and equipment Readying vehicles for movement Reducing ground footprint
Waste may include	Chemicals Foodstuff Fuels Grey water Oils/Lubricants Packaging
Site refurbishment may include	Cleaning of site Disposal of fuels, sullage and waste Removal of all equipment and stores Reporting of environmental issues outside of own scope of responsibility

NTISthis.com

Evidence Guide: PUADEFCM304A - Establish and operate a field kitchen

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

PUADEFCM304A - Establish and operate a field kitchen

Plan and prepare for field catering operations

Supervise the establishment of a field kitchen

Maintain field catering operations

Control waste management

Cease and pack up field catering operations

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

Instructions to Assessors

Teacher: ___________________________ Date: _