Assessor Resource

SITHCCC036B
Select catering systems

Assessment tool

Version 1.0
Issue Date: March 2024


This unit applies to all catering operations where food and related services are provided such as restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential catering, in-flight and other transport catering, events catering and private catering. It applies to those involved in setting up and monitoring the catering system for an enterprise. Those responsible would be in management roles, such as catering managers or head chefs.

This unit describes the performance outcomes, skills and knowledge required to evaluate and select catering systems, including cook-chill systems, to meet the food production needs of a catering enterprise. It focuses on the planning and evaluation processes undertaken by supervisors and managers prior to the purchase of a system.

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

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

Prerequisites

Nil


Employability Skills

The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.




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 skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential:

ability to assess and select catering systems for specific catering operations

ability to determine enterprise needs and constraints in selecting a system

project or work activities that allow the candidate to select a system for specific workplace situations and needs.

Context of and specific resources for assessment

Assessment must ensure:

access to a range of catering systems, related documentation and suppliers.

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

case studies to assess ability to select appropriate catering systems for a particular enterprise or context

project to select an appropriate catering system for an enterprise, including research, costing, evaluation and recommendations

evaluation of reports prepared by the candidate detailing the processes and challenges involved in the selection of a catering system

written or oral questions to test knowledge of advantages and limitations of various catering systems

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:

SITHCCC017A Organise bulk cooking operations

SITHCCC032A Apply cook-chill production processes

SITXFIN007A Manage physical assets.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.


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

The following skills must be assessed as part of this unit:

problem-solving skills to consider options and select the most appropriate option for a particular situation, and to deal with malfunctioning equipment

literacy skills to assess published information on different catering systems

numeracy skills to calculate operating costs and costs of purchase versus hire.

The following knowledge must be assessed as part of this unit:

principles and methods of cookery for all major food groups, including preserved and packaged foods

types of catering systems and their operating features, including:

fresh cook

cook-chill for 5 day life

cook-chill for extended life

cook-freeze

commercially packaged foods (tinned or dried)

knowledge and understanding of the nutrition principles relating to each system

requirements, regulations and legislation that impact on different systems, including OHS, hygiene codes, HACCP and storage issues.

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.

Catering systems refer to integrated and distinct production, distribution and service systems, including the following:

fresh cook

cook-chill for 5 day life

cook-chill for extended life

cook-freeze.

Relevant factors may include:

type of menu and nutritional requirements

production volume

location of service points

holding requirements.

Enterprise constraints for the system must include availability of:

facilities and equipment

operational issues

financial resources

human resources (current skills and training needs).

Stages of the food production process that need to be considered and evaluated in the selection of catering systems must include:

receiving

storing

mise en place

preparing or cooking

post-cooking storage

re-thermalisation or reconstitution where applicable

serving.

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
Review catering system requirements taking into account all relevant factors. 
Identify enterprise constraints for the system. 
Evaluate the food production characteristics of systems against identified requirements. 
Evaluate system processes and equipment for all stagesof the food production process. 
Evaluate staffing requirements for specific systems and match to identified requirements. 
Evaluate the installation requirements for specific systems and their operational impacts. 
Take into account production and organisational changes required to introduce particular systems. 
Identify and assess potential wastage issues for effects on profitability and their ability to cause negative environmental impacts. 
Identify quality control and hazard analysis and critical control points (HACCP) requirements for the chosen system. 
Consider costs and benefits of different systems and make selections accordingly. 

Forms

Assessment Cover Sheet

SITHCCC036B - Select catering systems
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

SITHCCC036B - Select catering systems

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: