Assessor Resource

SITTTOP002
Provide outdoor catering

Assessment tool

Version 1.0
Issue Date: March 2024


This unit describes the performance outcomes, skills and knowledge required to provide catering for tour participants in an outdoor environment. It requires the ability to plan menus and ensure that food is stored, prepared and served in a safe and hygienic manner.

The unit applies to tour operators who operate tours involving the provision of meals at temporary or semi-permanent sites, picnic areas and rest sites. Outdoor catering may be provided for a day tour or on tours that involve one or more overnight stays. Individuals working independently in the field undertake this role. This could include guides, camp site cooks or owner-operators of small organisations.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

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



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.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Plan outdoor menus.

1.1.Plan nutritionally-balanced menus from options available, taking account of touring and participant factors.

1.2.Identify special requests and ensure special meals can be offered for those with special dietary requirements.

1.3.Identify food safety hazards involved in storing, preparing and serving planned meals assess risks; and take action to eliminate or minimise them.

2. Store and maintain food and beverages.

2.1.Select and use appropriate storage equipment.

2.2.Store food and beverage items safely and hygienically.

2.3.Monitor quality of food and beverages during tour and make adjustments as required.

3. Prepare and serve meals.

3.1.Check, clean and set up food preparation equipment as required.

3.2.Treat water, if required, to ensure suitability for human consumption.

3.3.Prepare food using safe and hygienic food preparation techniques and a range of cooking methods.

3.4.Serve food according to safe hygiene practices.

4. Clear and clean catering equipment.

4.1.Clear, clean and break down equipment in a safe, hygienic and environmentally-sound manner.

4.2.Store remaining foodstuffs safely and hygienically.

4.3.Remove rubbish from site where disposal facilities are not available.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

safely and hygienically prepare food for one day tour and one tour involving one or more overnight stays in each of the following outdoor environments:

temporary or semi-permanent site

picnic area or rest site

use at least three of the following cooking techniques when providing above catering:

barbecuing

boiling

frying

grilling

roasting

set up, operate and break down equipment for each of the above outdoor catering.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

general nutritional principles and features of a balanced diet in terms of the food options available for outdoor catering, the need for different food groups, and appropriate quantities

touring and participant considerations:

availability of supplies

budget

climate

duration of trip

facilities and equipment available for cooking

number of participants

catering for those with different dietary requirements:

belief-based diets

those with food preferences

those with food intolerances and allergies

key features and operation of common outdoor catering equipment

food preparation techniques commonly used in an outdoor environment

preparation and cooking techniques commonly used in an outdoor environment as specified in the performance evidence

hygiene and food safety issues and hazards that relate to outdoor catering and how to respond to:

potential for contaminated water

minimal or no facilities to properly wash perishable foodstuffs or cooking and storage equipment

lack of access to refrigeration or appropriate cooling facilities for perishable goods

cleanliness of preparation areas

personal hygiene

storage and cross contamination risks

safety issues associated with outdoor catering equipment, and the use of fires and gas

environmentally sound disposal methods for catering waste

basic aspects of national, state or territory food safety laws, standards and codes, especially as they relate to off-site catering:

actions that must be adhered to by businesses

employee responsibility to participate in hygienic practices

role of local government regulators

ramifications of failure to observe food safety law and organisational policies and procedures

meaning of hazardous foods and major causes of contamination and cross-infection in foods used in the organisation

methods of food storage, production, display, service and disposal for food used by the organisation, especially appropriate temperature levels for each of these processes

environmental conditions for storage of main food types used in the organisation.

Skills must be demonstrated in a tourism environment or activity where outdoor catering is provided. This can be:

an industry workplace

a simulated industry environment set up for the purposes of assessment.

Assessment must ensure access to:

an outdoor environment

appropriate outdoor catering equipment

food and beverage supplies used for preparing and providing outdoor meals, that are:

canned

convenience

dehydrated

fresh

frozen

long-life

vacuum-packed

storage equipment suitable for outdoor catering:

dry goods storage containers

ice boxes

refrigeration

sufficient numbers of people to be catered for to reflect local industry needs and product profile.

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.


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.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Plan outdoor menus.

1.1.Plan nutritionally-balanced menus from options available, taking account of touring and participant factors.

1.2.Identify special requests and ensure special meals can be offered for those with special dietary requirements.

1.3.Identify food safety hazards involved in storing, preparing and serving planned meals assess risks; and take action to eliminate or minimise them.

2. Store and maintain food and beverages.

2.1.Select and use appropriate storage equipment.

2.2.Store food and beverage items safely and hygienically.

2.3.Monitor quality of food and beverages during tour and make adjustments as required.

3. Prepare and serve meals.

3.1.Check, clean and set up food preparation equipment as required.

3.2.Treat water, if required, to ensure suitability for human consumption.

3.3.Prepare food using safe and hygienic food preparation techniques and a range of cooking methods.

3.4.Serve food according to safe hygiene practices.

4. Clear and clean catering equipment.

4.1.Clear, clean and break down equipment in a safe, hygienic and environmentally-sound manner.

4.2.Store remaining foodstuffs safely and hygienically.

4.3.Remove rubbish from site where disposal facilities are not available.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

safely and hygienically prepare food for one day tour and one tour involving one or more overnight stays in each of the following outdoor environments:

temporary or semi-permanent site

picnic area or rest site

use at least three of the following cooking techniques when providing above catering:

barbecuing

boiling

frying

grilling

roasting

set up, operate and break down equipment for each of the above outdoor catering.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

general nutritional principles and features of a balanced diet in terms of the food options available for outdoor catering, the need for different food groups, and appropriate quantities

touring and participant considerations:

availability of supplies

budget

climate

duration of trip

facilities and equipment available for cooking

number of participants

catering for those with different dietary requirements:

belief-based diets

those with food preferences

those with food intolerances and allergies

key features and operation of common outdoor catering equipment

food preparation techniques commonly used in an outdoor environment

preparation and cooking techniques commonly used in an outdoor environment as specified in the performance evidence

hygiene and food safety issues and hazards that relate to outdoor catering and how to respond to:

potential for contaminated water

minimal or no facilities to properly wash perishable foodstuffs or cooking and storage equipment

lack of access to refrigeration or appropriate cooling facilities for perishable goods

cleanliness of preparation areas

personal hygiene

storage and cross contamination risks

safety issues associated with outdoor catering equipment, and the use of fires and gas

environmentally sound disposal methods for catering waste

basic aspects of national, state or territory food safety laws, standards and codes, especially as they relate to off-site catering:

actions that must be adhered to by businesses

employee responsibility to participate in hygienic practices

role of local government regulators

ramifications of failure to observe food safety law and organisational policies and procedures

meaning of hazardous foods and major causes of contamination and cross-infection in foods used in the organisation

methods of food storage, production, display, service and disposal for food used by the organisation, especially appropriate temperature levels for each of these processes

environmental conditions for storage of main food types used in the organisation.

Skills must be demonstrated in a tourism environment or activity where outdoor catering is provided. This can be:

an industry workplace

a simulated industry environment set up for the purposes of assessment.

Assessment must ensure access to:

an outdoor environment

appropriate outdoor catering equipment

food and beverage supplies used for preparing and providing outdoor meals, that are:

canned

convenience

dehydrated

fresh

frozen

long-life

vacuum-packed

storage equipment suitable for outdoor catering:

dry goods storage containers

ice boxes

refrigeration

sufficient numbers of people to be catered for to reflect local industry needs and product profile.

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.

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
Plan nutritionally-balanced menus from options available, taking account of touring and participant factors. 
Identify special requests and ensure special meals can be offered for those with special dietary requirements. 
Identify food safety hazards involved in storing, preparing and serving planned meals assess risks; and take action to eliminate or minimise them. 
Select and use appropriate storage equipment. 
Store food and beverage items safely and hygienically. 
Monitor quality of food and beverages during tour and make adjustments as required. 
Check, clean and set up food preparation equipment as required. 
Treat water, if required, to ensure suitability for human consumption. 
Prepare food using safe and hygienic food preparation techniques and a range of cooking methods. 
Serve food according to safe hygiene practices. 
Clear, clean and break down equipment in a safe, hygienic and environmentally-sound manner. 
Store remaining foodstuffs safely and hygienically. 
Remove rubbish from site where disposal facilities are not available. 

Forms

Assessment Cover Sheet

SITTTOP002 - Provide outdoor catering
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

SITTTOP002 - Provide outdoor catering

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: