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Evidence Guide: TLIX0066 - Manage and monitor catering on deployed operations

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

 

TLIX0066 - Manage and monitor catering on deployed operations

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

Prepare for catering operations

  1. Information is sourced and analysed to identify catering factors to be considered in supporting operations
Information is sourced and analysed to identify catering factors to be considered in supporting operations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Logistics information management systems and planning tools are utilised in scheduling and coordinating catering

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Catering equipment maintenance is scheduled within constraints of delivering catering support to operations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Catering facility establishment is monitored to promote a functional and technically efficient catering operation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Instructions are prepared and delivered to implement and coordinate catering operations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Technical advice is provided to management and stakeholders

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Work health and safety (WHS)/occupational health and safety (OHS) requirements and recognised safety precautions are applied throughout operation in accordance with standard procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure compliance with food safety

  1. Resources required to meet food safety requirements are accessed and made available
Resources required to meet food safety requirements are accessed and made available

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Observance of food safety programs is monitored

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Corrective action in response to food safety non-compliance is taken in close consultation with senior catering personnel

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Food recall or quarantine notices are acted on to ensure food safety

  1. Catering team is supervised to ensure links between receipt and storage of food, food preparation and food service are actively maintained to meet food standards and catering support requirements
Catering team is supervised to ensure links between receipt and storage of food, food preparation and food service are actively maintained to meet food standards and catering support requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Menu is planned and prepared to ensure it complements the operational plan and provides nutritional balance to personnel

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Staff rostering is monitored to ensure it accurately reflects catering support requirements and utilises staff efficiently and sustainably

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Organisational policies and procedures relating to food service are implemented and monitored in delivering catering support

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Consistent quality in service and food product is supervised to meet food standards and catering support requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Inventory management relating to provisioning, procurement, supply, receipt and storage of food and food service material is supervised to meet food standards and catering support requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Stakeholders are liaised with during ongoing monitoring of catering support requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Processes and procedures relating to food usage and resource accounting are monitored and recorded

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Minimise waste and manage food and waste disposal

  1. Opportunities to reduce waste are identified and acted on within catering facility
Opportunities to reduce waste are identified and acted on within catering facility

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cost control procedures are implemented to minimise waste within catering facility and to use catering resources efficiently

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Development and implementation of waste management arrangements are monitored to ensure waste management supports good hygiene and environmental protection

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Waste management processes and procedures are monitored to ensure compliance with hygiene and environmental standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Stakeholders responsible for removing waste and monitoring hygiene are liaised with to ensure compliance with hygiene and environmental standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge