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Elements and Performance Criteria

  1. Prepare for catering activities
  2. Assist with the establishment of a field kitchen
  3. Conduct field catering operations
  4. Maintain food safety and hygiene
  5. Assist with waste management
  6. Cease field catering operations
  7. Refurbish stores and equipment

Required Skills

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

Required Skills

apply first aid

follow instructionsdirectives and report information

maintain equipment at an operational level

respond to fire or other minor emergency

select and use appropriate catering equipment

teamwork

use a variety of verbal and nonverbal communication techniques

Required Knowledge

composition of teams and roles and responsibilities of team members

deployment procedures

food safety procedures

maintenance procedures

organisational WHS procedures

organisational procedures

operation of electrical gas and fuel catering equipment

personal hygiene principles

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 a field environment

Specific resources for assessment

Access is required to

field catering equipment

facilities

stores


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.

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

Field catering facilities may include:

Catering equipment

Dining area

Equipment storage area

Food preparation area

Food storage area (refrigeration and dry goods)

Kitchen washing area

Latrines

Lighting and signage

Meal service area

Power generation equipment

Safety equipment

Storage area for combustible fuels

Sullage

Utensils washing area

Waste facilities (wet and dry)

Field catering tasks may include:

Cleaning catering equipment and facilities

Cooking and preparing food

Disposing of kitchen waste

Receiving and storing foodstuffs

Field catering equipment may include:

Catering accessory equipment (pots, pans, utensils, tables, chairs, lighting, cleaning equipment)

Catering vehicles

Cooking equipment (electrical, fuel or gas)

Food temperature devices

Generators

Refrigeration (portable or vehicle)

Appropriate safety equipment may include:

Fire extinguishers

Fire blankets

First aid kits

Personal protective clothing and equipment

Incidents/accidents may include:

Burns

Cuts

Electrical faults within power generation equipment or mains power supplies

Explosions

Fires

Heat exhaustion

Malfunctions within catering equipment

Spills/leakage of combustible fuels

Personal hygiene may include:

Clean clothing

Preventing spread of infection

Showering

Washing hands

Waste may include:

Chemicals

Foodstuff

Fuels

Grey water

Oils/Lubricants

Packaging