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

The following skills must be assessed as part of this unit

problemsolving skills to consider options and select the most appropriate option for a particular situation and to deal with malfunctioning equipment

literacy skills to assess published information on different catering systems

numeracy skills to calculate operating costs and costs of purchase versus hire

The following knowledge must be assessed as part of this unit

principles and methods of cookery for all major food groups including preserved and packaged foods

types of catering systems and their operating features including

fresh cook

cookchill for day life

cookchill for extended life

cookfreeze

commercially packaged foods tinned or dried

knowledge and understanding of the nutrition principles relating to each system

requirements regulations and legislation that impact on different systems including OHS hygiene codes HACCP and storage issues

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

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential

ability to assess and select catering systems for specific catering operations

ability to determine enterprise needs and constraints in selecting a system

project or work activities that allow the candidate to select a system for specific workplace situations and needs

Context of and specific resources for assessment

Assessment must ensure

access to a range of catering systems related documentation and suppliers

Methods of assessment

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

case studies to assess ability to select appropriate catering systems for a particular enterprise or context

project to select an appropriate catering system for an enterprise including research costing evaluation and recommendations

evaluation of reports prepared by the candidate detailing the processes and challenges involved in the selection of a catering system

written or oral questions to test knowledge of advantages and limitations of various catering systems

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

Holistic assessment with other units relevant to the industry sector workplace and job role is recommended for example

SITHCCCA Organise bulk cooking operations

SITHCCC017A Organise bulk cooking operations

SITHCCCA Apply cookchill production processes

SITHCCC032A Apply cook-chill production processes

SITXFINA Manage physical assets

SITXFIN007A Manage physical assets.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors How these skills are applied varies between occupations and qualifications due to the different work functions and contexts

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role

Catering systems refer to integrated and distinct production, distribution and service systems, including the following:

Relevant factors may include:

Enterprise constraints for the system must include availability of:

Stages of the food production process that need to be considered and evaluated in the selection of catering systems must include: