Assessor Resource

DEFCM305A
Assist with the establishment and operation of a field kitchen

Assessment tool

Version 1.0
Issue Date: April 2024


This unit applies to personnel working within teams under either direct or indirect supervision, requiring individuals to follow set methods and procedures, which require some discretion and judgement.

This unit covers the competency required to assist with the establishment and operation of a kitchen within a field environment, and includes the preparation and operation of field catering equipment.

The preparation and cooking of food is covered in other units and is not included in this unit.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

Prerequisites

Not applicable.

Employability Skills

This unit contains employability skills.



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.

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 a field environment.

Specific resources for assessment

Access is required to:

field catering equipment

facilities

stores

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, 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.

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

Required Skills

apply first aid

follow instructions/directives and report information

maintain equipment at an operational level

respond to fire or other minor emergency

select and use appropriate catering equipment

teamwork

use a variety of verbal and nonverbal communication techniques

Required Knowledge

composition of teams and roles and responsibilities of team members

deployment procedures

food safety procedures

maintenance procedures

organisational WHS procedures

organisational procedures

operation of electrical, gas and fuel catering equipment

personal hygiene principles

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.

Workplace procedures may include:

Hazard Analysis Critical Control Point (HACCP)

Industry standards and codes of practice

WHS policies and procedures

Organisational policies and procedures

Organisational publications

Maintenance publications

Standard Operating Procedures

Field catering facilities may include:

Catering equipment

Dining area

Equipment storage area

Food preparation area

Food storage area (refrigeration and dry goods)

Kitchen washing area

Latrines

Lighting and signage

Meal service area

Power generation equipment

Safety equipment

Storage area for combustible fuels

Sullage

Utensils washing area

Waste facilities (wet and dry)

Field catering tasks may include:

Cleaning catering equipment and facilities

Cooking and preparing food

Disposing of kitchen waste

Receiving and storing foodstuffs

Field catering equipment may include:

Catering accessory equipment (pots, pans, utensils, tables, chairs, lighting, cleaning equipment)

Catering vehicles

Cooking equipment (electrical, fuel or gas)

Food temperature devices

Generators

Refrigeration (portable or vehicle)

Appropriate safety equipment may include:

Fire extinguishers

Fire blankets

First aid kits

Personal protective clothing and equipment

Incidents/accidents may include:

Burns

Cuts

Electrical faults within power generation equipment or mains power supplies

Explosions

Fires

Heat exhaustion

Malfunctions within catering equipment

Spills/leakage of combustible fuels

Personal hygiene may include:

Clean clothing

Preventing spread of infection

Showering

Washing hands

Waste may include:

Chemicals

Foodstuff

Fuels

Grey water

Oils/Lubricants

Packaging

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
Instructions for the activity are received and confirmed with supervisor. 
Equipment and stores are checked for completeness and serviceability in accordance with given directionsand workplace procedures. 
Equipment and stores are packed in accordance with given directions and workplace procedures. 
Work health and safety (WHS) requirements and recognised safety precautions are applied throughout the operation in accordance with standard procedures. 
Food safety plan is obtained from supervisor and is followed throughout the operation. 
Personal protective equipment is selected and used during field catering operations. 
Environmentally sustainable work practices are identified, assessed and implemented where feasible. 
Field catering facilities are established in accordance with given directions and workplace procedures. 
Field catering tasks are completed as directed by appropriate personnel. 
Equipment and stores are safeguarded against loss or damage. 
Field catering equipment is selected and inspected prior to operation. 
Appropriate safety equipment is selected and used while operating catering equipment. 
Field catering equipment is operated in accordance with manufacturers’ instructions. 
Equipment faults are identified and rectified in accordance with workplace procedures. 
Emergency procedures are followed when incidents/accidents occur. 
Personal hygiene is maintained when working within a field kitchen. 
Food is stored appropriately to avoid spoilage and contamination in accordance with food safety procedures. 
Cleanliness of field catering equipment and facilities is maintained in accordance with workplace hygiene procedures. 
Kitchen waste is disposed of in accordance with workplace 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. 
Equipment and stores are packed away in accordance with workplace procedures. 
Unused foodstuffs are disposed of in accordance with workplace procedures. 
Kitchen site is refurbished in accordance with organisational environmental policies and procedures. 
Equipment is cleaned in accordance with manufacturers’ instructions and workplace procedures. 
Equipment is maintained in accordance with manufacturers’ procedures and workplace procedures. 
Stores are refurbished in accordance with given instructions and workplace procedures. 

Forms

Assessment Cover Sheet

DEFCM305A - Assist with the establishment and operation of a field kitchen
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

DEFCM305A - Assist with the establishment and operation of a field kitchen

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: