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Elements and Performance Criteria

  1. Plan and prepare for field catering operations
  2. Supervise the establishment of a field kitchen
  3. Maintain field catering operations
  4. Control waste management
  5. Cease and pack up field catering operations

Required Skills

This describes the essential skills and knowledge and their level required for this unit

Required Skills

communicate effectively within a team environment

correct and direct subordinates

develop work priorities and schedules

develop teams and individuals

implement continuous improvement

implement effective workplace relationships

implement equity and diversity policies and procedures

implement operational plans

monitor safe workplace

prioritise tasking

promote team effectiveness

Required Knowledge

antidiscrimination policies and procedures

equipment maintenance techniques

first aid

food storage procedures

organisational WHS procedures

organisational policies and procedures

personal hygiene principles

planning principles

staff performance monitoring systems

workplace catering procedures

workplace hygiene and food safety procedures

Evidence Required

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

Nil

Consistency in performance

Competency should be demonstrated on a minimum of three field catering activities using a range of field catering equipment used within the workplace and a wide variety of catering tasks

Context of and specific resources for assessment

Context of assessment

Competency should be assessed in the workplace or a simulated workplace in a field environment

Specific resources for assessment

Access is required to

field catering equipment facilities and stores

deployment area

deployment team

specific workplace operating procedures and publications


Range Statement

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.

Stores and equipment may include:

Catering equipment

Field stores

Food supplies

Power distribution systems

Vehicles

Workplace procedures may include:

Hazard Analysis Critical Control Point (HACCP)

Industry standards and codes of practice

WHS policies and procedures

Organisational policies and procedures

Organisational publications

Maintenance publications

Standard Operating Procedures

Tasking may include:

Arranging for transport of refrigerated items

Attending and delivering briefings

Confirming equipment serviceability and readiness

Compiling freight and load documentation

Packing equipment for transport

Preparing dangerous cargo for transport

Field catering equipment may include:

Catering vehicles

Cooking equipment

Commercial catering equipment

Food temperature devices

Generators

Refrigeration

Water heaters

Dangerous cargo may include:

Chemicals

Gas

Fuel

Field catering facilities may include:

Cooking Area

Equipment storage area

Food storage area (refrigeration and dry goods)

Fuel storage area

Kitchen washing area

Latrines

Meal Service Area

Messing Area

Preparation Area

Sullage

Utensils washing area

Waste facilities (wet and dry)

Safety equipment may include:

Fire blankets

Fire extinguishers

First aid kits

Personal protective clothing and equipment

Resources may include:

Ice

Foodstuffs

Gas

Fuel

Chemicals

Cleaning products

Water

Food safety and field hygiene procedures may include:

Disposal of waste

Hazard Analysis Critical Control Point (HACCP)

Personal hygiene

Storage of foodstuffs

Defective performance, incorrect processes and procedures may include:

Failure to complete tasks as directed

Incorrect food handling/preparation procedures

Incorrect use of field catering equipment

Not using correct personal protective clothing/equipment

Not following organisational procedures

Poor personal hygiene

Method of waste disposal may include:

Bins

Sullage

Waste may include:

Chemicals

Foodstuff

Fuels

Grey water

Oils/Lubricants

Packaging

Pack up may include:

Attending briefings

Disassembly of facility

Loading vehicles

Packing away non-essential stores and equipment

Readying vehicles for movement

Reducing ground footprint

Site refurbishment may include:

Cleaning of site

Disposal of fuels, sullage and waste

Removal of all equipment and stores

Reporting of environmental issues outside of own scope of responsibility