Assessor Resource

SITTTOP302
Provide outdoor catering

Assessment tool

Version 1.0
Issue Date: April 2024


This unit applies to tour operators who operate tours involving the provision of meals at temporary or semipermanent 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.

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.

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.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to:

safely and hygienically prepare food in an outdoor environment using a range of common preparation and cooking techniques

set up, operate and break down outdoor catering equipment

demonstrate and apply knowledge of food safety standards and requirements, especially as they relate to offsite catering

demonstrate knowledge of general nutritional principles and the range of food options available for outdoor catering.

Context of and specific resources for assessment

Assessment must ensure use of:

an outdoor environment

catering equipment and supplies used for preparing and providing outdoor meals

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

Method of assessment

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

direct observation of the individual setting up, operating and breaking down an outdoor catering facility and preparing and serving meals

evaluation of feedback from those fed by the individual

review of menu plans and checklists prepared or completed by the individual

review of post-tour catering reports completed by the individual

written or oral questioning to assess knowledge of work health and safety and food safety issues, including food safety regulations

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

SITTTOP301 Load touring equipment

SITTTOP402 Set up and operate a camp site

SITTTOP403 Operate tours in a remote area.

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.

Required skills

critical thinking skills to assess and respond to food safety requirements

literacy skills to read and interpret cooking and storage instructions

numeracy skills to calculate appropriate numbers of meals and proportions of ingredients

planning and organising skills to coordinate the meal preparation process for groups of people

problem-solving skills to monitor and respond to routine food storage and preparation problems.

Required knowledge

features of a balanced diet in terms of need for different food groups and appropriate quantities

key features and operation of common outdoor catering equipment

food preparation techniques commonly used in an outdoor environment, including cutting and washing

cooking techniques commonly used in an outdoor environment, including:

barbecuing

boiling

frying

grilling

roasting

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

potential for contaminated water

lack of refrigeration

cleanliness of preparation areas

personal hygiene

storage risks (cross contamination)

safety issues associated with outdoor catering equipment, including those related to the use of fires and gas

environmentally sound disposal methods for catering waste

existence and basic aspects of national, state or territory food safety laws, standards and codes, including:

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 crossinfection

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, including temperature controls and temperature danger zones, for storage of main food types used in the organisation.

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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Touring and participant factors that must be considered are:

availability of supplies

budget

climate

duration of trip

facilities and equipment available for cooking

number of participants

special dietary requirements.

Special meals may involve:

catering for those with cultural dietary requirements

catering for those with food allergies

providing vegetarian meals.

Food safety hazards may include:

contaminated water supplies

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

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

Storage equipment may include:

dry goods storage containers

ice boxes

refrigeration.

Food and beverages may be:

canned

convenience

dehydrated

fresh

frozen

long-life

vacuum-packed.

Food preparation techniques may include:

cutting

dicing

peeling

slicing

washing.

Cooking methods may include:

barbecuing

boiling

frying

grilling

roasting.

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 the options available and take account of touring and participant factors. 
Identify special requests and ensure that 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. 
Use safe and hygienic food preparation techniques. 
Prepare food using 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. 
Remove rubbish from site where disposal facilities are not available and store remaining foodstuffs safely and hygienically. 

Forms

Assessment Cover Sheet

SITTTOP302 - 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

SITTTOP302 - 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: