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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Determine catering system requirements.
   • Consult with key personnel and identify catering system requirements for the organisation.
   • Identify operational constraints that affect the type of system used.
   • Determine organisational system requirements based on analysis of relevant factors.
2. Evaluate catering systems.
   • Evaluate food production characteristics of different systems.
   • Evaluate system processes and equipment for all stages of the food production process.
   • Analyse staffing requirements for specific systems and identify current and future staffing needs.
   • Identify installation requirements for systems and their operational impacts.
   • Identify and assess potential waste issues for effects on profitability.
   • Assess food hazard analysis and control points for different systems.
3. Select catering system.
   • Analyse costs and benefits of different systems.
   • Complete overall assessment of production and organisational changes required to introduce particular systems.
   • Select a catering system that suits the characteristics and needs of the organisation.

Range Statement

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included. Range is restricted to essential operating conditions and any other variables essential to the work environment.
Relevant factors must involve consideration of one or more of the following:	holding requirements location of service points production volume type of menu and nutritional requirements

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Performance Evidence

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

evaluate the following catering systems for suitability for organisational requirements:

cook-chill for five day life

cook-chill for extended life

cook-freeze

fresh cook

identify and assess organisational operational constraints and operating features when selecting the above appropriate systems.

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Knowledge Evidence

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

methods of cookery for all major food types

methods for preserved and packaged foods

for hospitality and catering organisations specified in the unit application, as well as for the specific organisation:

comprehensive details of all food production processes for:

receiving

mise en place

preparing or cooking

post-cooking storage

reconstitution

re-thermalisation

serving

storing

operational constraints that affect the type of system used:

facilities and equipment

financial resources

human resources (current skills and training needs)

types of catering systems specified in the performance evidence and their food production characteristics for different production methods

operating features of different catering systems:

installation requirements

staffing requirements

wastage rates and issues

critical control points in food preparation system where food hazards can be controlled.

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