Required skills

communication skills to consult on system requirements with key personnel

critical thinking skills to analyse and evaluate all aspects of the organisations catering operation and select a catering system which best suits its characteristics and needs

initiative and enterprise skills to select a system with the best cost benefits

literacy skills to

read and interpret detailed product specifications for different catering systems

research product options for and suppliers of catering systems

numeracy skills to

calculate wastage issues and impacts on profitability

review complex financial information calculate costs of production and costs for installing a new system

planning and organising skills to access and sort all information required to evaluate different catering systems and to coordinate a timely and efficient selection process

problemsolving skills to identify organisational operational constraints and select a system which complements operations

selfmanagement skills to take responsibility for the selection of catering systems

teamwork skills to invite and coordinate the input of others in the organisation

Required knowledge

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

for various types of hospitality and catering organisations and the organisation in particular

comprehensive details of all food production processes for

receiving

mise en place

preparing or cooking

postcooking storage

postcooking storage

reconstitution

rethermalisation

rethermalisation

serving

operational constraints that affect the type of system used including

available facilities and equipment

financial resources

human resources

types of catering systems and their food production characteristics for different production methods

commercially packaged foods tinned or dried

cookchill for day life

cookchill for extended life

cookfreeze

fresh cook

operating features of different catering systems including

installation requirements

staffing requirements

wastage rates and issues

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

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

Overview of assessment

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

Evidence of the ability to

determine catering system requirements for the organisation and evaluate different catering systems

identify and assess organisational operational constraints when selecting an appropriate system

integrate knowledge of

food production processes

types of catering systems and their food production characteristics for different production methods

operating features of different catering systems

Context of and specific resources for assessment

Assessment must ensure use of

a hospitality or catering industry business operation for which a tailored catering system is selected and workplace documentation defined in the Assessment Guidelines this can be a

real industry workplace

simulated industry environment such as a training kitchen servicing customers

operational information about food production processes for commercial caterers

product specifications for a range of integrated catering systems

Method of assessment

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

project to allow the individual to

research different catering systems

evaluate and select an integrated catering system to meet the food production needs of a specific catering organisation

consider all operational constraints

report on the rationale for selecting a particular catering system

case studies to assess the individuals ability to select catering systems for organisations using different food production methods such as fresh cook and cookfreeze

problemsolving exercises to allow the individual to consider and report on a range of operational food production constraints that affect the selection of a particular catering system

written or oral questioning to assess knowledge of

food production processes

types of catering systems and their food production characteristics for different production methods

operating features of different catering systems

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

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

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector workplace and job role for example

BSBPMGA Manage projects

BSBPMG510A Manage projects

BSBRESA Analyse and present research information

BSBRES401A Analyse and present research information

SITHKOP Coordinate cooking operations

SITXFIN Manage physical assets

Catering systems include:

Operational constraintsfor the system include:

Relevant factors may include:

All stages of the food production process include: