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.
ELEMENTS | PERFORMANCE CRITERIA |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Determine catering system requirements. | 1.1.Consult with key personnel and identify catering system requirements for the organisation. 1.2.Identify operational constraints that affect the type of system used. 1.3.Determine organisational system requirements based on analysis of relevant factors. |
2. Evaluate catering systems. | 2.1.Evaluate food production characteristics of different systems. 2.2.Evaluate system processes and equipment for all stages of the food production process. 2.3.Analyse staffing requirements for specific systems and identify current and future staffing needs. 2.4.Identify installation requirements for systems and their operational impacts. 2.5.Identify and assess potential waste issues for effects on profitability. 2.6.Assess food hazard analysis and control points for different systems. |
3. Select catering system. | 3.1.Analyse costs and benefits of different systems. 3.2.Complete overall assessment of production and organisational changes required to introduce particular systems. 3.3.Select a catering system that suits the characteristics and needs of the organisation. |
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
evaluate the following catering systems for suitability for organisational requirements:
cook-chill for five day life
cook-chill for extended life
cook-freeze
fresh cook
identify and assess organisational operational constraints and operating features when selecting the above appropriate systems.
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
methods of cookery for all major food types
methods for preserved and packaged foods
for hospitality and catering organisations specified in the unit application, as well as for the specific organisation:
comprehensive details of all food production processes for:
receiving
mise en place
preparing or cooking
post-cooking storage
reconstitution
re-thermalisation
serving
storing
operational constraints that affect the type of system used:
facilities and equipment
financial resources
human resources (current skills and training needs)
types of catering systems specified in the performance evidence and their food production characteristics for different production methods
operating features of different catering systems:
installation requirements
staffing requirements
wastage rates and issues
critical control points in food preparation system where food hazards can be controlled.
Skills must be demonstrated in a hospitality or catering industry business operation for which a tailored catering system is selected. This can be:
an industry workplace
a simulated industry environment.
Assessment must ensure access to:
food safety and work health and safety (WHS) information relevant to operating catering systems
operational information about food production processes for commercial caterers
product specifications for a range of integrated catering systems
key personnel with whom the individual can interact; these can be:
staff in an industry workplace who interact with the individual during the assessment process
individuals who participate in role plays or simulated activities, set up for the purpose of assessment in an operational context.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:
have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.