Assessor Resource

TLIX5045
Manage and monitor catering on deployed operations

Assessment tool

Version 1.0
Issue Date: March 2024


This unit involves the skills and knowledge required to organise logistics catering operations in a field deployment context in support of operations, in accordance with relevant organisational policy and procedures.

This unit is applicable to logistics personnel responsible for organising and managing the delivery of catering support in a field deployment context.

This unit may be undertaken by personnel who are not a cook or a qualified chef, however, this role requires management and leadership skills.

No licensing, legislative or certification 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 describe the essential outcomes.

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

1

Prepare for catering operations

1.1

Information is sourced and analysed to identify catering factors to be considered in supporting operations

1.2

Logistics information management systems and planning tools are utilised in scheduling and coordinating catering

1.3

Catering equipment maintenance is scheduled within constraints of delivering catering support to operations

1.4

Catering facility establishment is monitored to promote a functional and technically efficient catering operation

1.5

Instructions are prepared and delivered to implement and coordinate catering operations

1.6

Technical advice is provided to management and stakeholders

1.7

Work health and safety (WHS)/occupational health and safety (OHS) requirements and recognised safety precautions are applied throughout operation in accordance with standard procedures

2

Ensure compliance with food safety

2.1

Resources required to meet food safety requirements are accessed and made available

2.2

Observance of food safety programs is monitored

2.3

Corrective action in response to food safety noncompliance is taken in close consultation with senior caterer

2.4

Food recall or quarantine notices are acted on to ensure food safety

3

Manage food service

3.1

Catering team is supervised to ensure links between receipt and storage of food, food preparation and food service are actively maintained to meet food standards and catering support requirements

3.2

Menu planning and preparation is monitored to ensure menu complements the operational plan and provides sound nutritional balance to personnel

3.3

Staff rostering is monitored to ensure it accurately reflects catering support requirements and utilises staff efficiently and sustainably

3.4

Organisational policies and procedures relating to food service are implemented and monitored in delivering catering support

3.5

Consistent quality in service and food product is supervised to meet food standards and catering support requirements

3.6

Inventory management relating to provisioning, procurement, supply, receipt and storage of food and food service material is supervised to meet food standards and catering support requirements

3.7

External stakeholders are liaised with during ongoing monitoring of catering support requirements

3.8

Processes and procedures relating to food usage and resource accounting are monitored

4

Minimise waste and manage food and waste disposal

4.1

Opportunities to reduce waste are identified and acted on within catering facility

4.2

Cost control procedures are implemented to minimise waste within catering facility and to use catering resources efficiently

4.3

Development and implementation of waste management arrangements are monitored to ensure waste management supports good field hygiene and environmental protection

4.4

Waste management processes and procedures are monitored to ensure compliance with field hygiene and environmental standards

4.5

Agencies responsible for removing waste and monitoring field hygiene are liaised with to ensure compliance with field hygiene and environmental standards

Evidence required to demonstrate competence in this unit must be relevant to and satisfy all of the requirements of the elements and performance criteria on at least one occasion and include:

displaying resilience by continuing to move forward despite operation difficulty

identifying relationships between organisational goals and recognising how own efforts contribute to achieving these goals

leading a team

liaising and negotiating with stakeholders

providing catering support in a field environment

using appropriate information technology and software

utilising information technology systems related to catering.

Evidence required to demonstrate competence in this unit must be relevant to and satisfy all of the requirements of the elements, performance criteria and include knowledge of:

awareness of common microbiological, physical and chemical hazards related to foods handled

catering cost control strategies

catering documentation and accounting procedures

different menu systems used to support operations (such as cyclic menus)

factors that influence menu development

five food groups and how these are integrated into a menu

food recall procedures within own level of responsibility

food storage, processing and handling requirements

food waste minimisation methods

layout and design principles of a field catering facility

legal obligations for food safety and quality

options for responding to non-compliance in food safety

organisational programs and systems for managing and supporting quality and food safety

principles of a hazard analysis and critical control points (HACCP) based approach to managing food safety

procedures for identifying unsafe and/or non-conforming practices or food product

relationship between diet and nutrition with individual performance and operational capability

relevant work health and safety (WHS)/occupational health and safety (OHS) and environmental procedures and guidelines

suitable standard for materials, measuring devices, equipment and utensils used in work area

waste collection, recycling, handling and disposal.

As a minimum, assessors must satisfy applicable regulatory requirements, which include requirements in the Standards for Registered Training Organisations current at the time of assessment.

As a minimum, assessment must satisfy applicable regulatory requirements, which include requirements in the Standards for Registered Training Organisations current at the time of assessment.

Assessment must occur in workplace operational situations where it is appropriate to do so; where this is not appropriate, assessment must occur in simulated workplace operational situations that replicate workplace conditions.

Assessment processes and techniques must be appropriate to the language, literacy and numeracy requirements of the work being performed and the needs of the candidate.

Resources for assessment include:

a range of relevant exercises, case studies and/or simulations

relevant and appropriate materials, tools, equipment and personal protective equipment currently used in industry

applicable documentation including workplace procedures, regulations, codes of practice and operation manuals.


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 describe the essential outcomes.

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

1

Prepare for catering operations

1.1

Information is sourced and analysed to identify catering factors to be considered in supporting operations

1.2

Logistics information management systems and planning tools are utilised in scheduling and coordinating catering

1.3

Catering equipment maintenance is scheduled within constraints of delivering catering support to operations

1.4

Catering facility establishment is monitored to promote a functional and technically efficient catering operation

1.5

Instructions are prepared and delivered to implement and coordinate catering operations

1.6

Technical advice is provided to management and stakeholders

1.7

Work health and safety (WHS)/occupational health and safety (OHS) requirements and recognised safety precautions are applied throughout operation in accordance with standard procedures

2

Ensure compliance with food safety

2.1

Resources required to meet food safety requirements are accessed and made available

2.2

Observance of food safety programs is monitored

2.3

Corrective action in response to food safety noncompliance is taken in close consultation with senior caterer

2.4

Food recall or quarantine notices are acted on to ensure food safety

3

Manage food service

3.1

Catering team is supervised to ensure links between receipt and storage of food, food preparation and food service are actively maintained to meet food standards and catering support requirements

3.2

Menu planning and preparation is monitored to ensure menu complements the operational plan and provides sound nutritional balance to personnel

3.3

Staff rostering is monitored to ensure it accurately reflects catering support requirements and utilises staff efficiently and sustainably

3.4

Organisational policies and procedures relating to food service are implemented and monitored in delivering catering support

3.5

Consistent quality in service and food product is supervised to meet food standards and catering support requirements

3.6

Inventory management relating to provisioning, procurement, supply, receipt and storage of food and food service material is supervised to meet food standards and catering support requirements

3.7

External stakeholders are liaised with during ongoing monitoring of catering support requirements

3.8

Processes and procedures relating to food usage and resource accounting are monitored

4

Minimise waste and manage food and waste disposal

4.1

Opportunities to reduce waste are identified and acted on within catering facility

4.2

Cost control procedures are implemented to minimise waste within catering facility and to use catering resources efficiently

4.3

Development and implementation of waste management arrangements are monitored to ensure waste management supports good field hygiene and environmental protection

4.4

Waste management processes and procedures are monitored to ensure compliance with field hygiene and environmental standards

4.5

Agencies responsible for removing waste and monitoring field hygiene are liaised with to ensure compliance with field hygiene and environmental standards

Range is restricted to essential operating conditions and any other variables essential to the work environment.

Non-essential conditions can be found in the Companion Volume Implementation Guide.

Evidence required to demonstrate competence in this unit must be relevant to and satisfy all of the requirements of the elements and performance criteria on at least one occasion and include:

displaying resilience by continuing to move forward despite operation difficulty

identifying relationships between organisational goals and recognising how own efforts contribute to achieving these goals

leading a team

liaising and negotiating with stakeholders

providing catering support in a field environment

using appropriate information technology and software

utilising information technology systems related to catering.

Evidence required to demonstrate competence in this unit must be relevant to and satisfy all of the requirements of the elements, performance criteria and include knowledge of:

awareness of common microbiological, physical and chemical hazards related to foods handled

catering cost control strategies

catering documentation and accounting procedures

different menu systems used to support operations (such as cyclic menus)

factors that influence menu development

five food groups and how these are integrated into a menu

food recall procedures within own level of responsibility

food storage, processing and handling requirements

food waste minimisation methods

layout and design principles of a field catering facility

legal obligations for food safety and quality

options for responding to non-compliance in food safety

organisational programs and systems for managing and supporting quality and food safety

principles of a hazard analysis and critical control points (HACCP) based approach to managing food safety

procedures for identifying unsafe and/or non-conforming practices or food product

relationship between diet and nutrition with individual performance and operational capability

relevant work health and safety (WHS)/occupational health and safety (OHS) and environmental procedures and guidelines

suitable standard for materials, measuring devices, equipment and utensils used in work area

waste collection, recycling, handling and disposal.

As a minimum, assessors must satisfy applicable regulatory requirements, which include requirements in the Standards for Registered Training Organisations current at the time of assessment.

As a minimum, assessment must satisfy applicable regulatory requirements, which include requirements in the Standards for Registered Training Organisations current at the time of assessment.

Assessment must occur in workplace operational situations where it is appropriate to do so; where this is not appropriate, assessment must occur in simulated workplace operational situations that replicate workplace conditions.

Assessment processes and techniques must be appropriate to the language, literacy and numeracy requirements of the work being performed and the needs of the candidate.

Resources for assessment include:

a range of relevant exercises, case studies and/or simulations

relevant and appropriate materials, tools, equipment and personal protective equipment currently used in industry

applicable documentation including workplace procedures, regulations, codes of practice and operation manuals.

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
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Forms

Assessment Cover Sheet

TLIX5045 - Manage and monitor catering on deployed operations
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:

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Assessment Record Sheet

TLIX5045 - Manage and monitor catering on deployed operations

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: