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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. Plan outdoor menus.
   • Plan nutritionally-balanced menus from options available, taking account of touring and participant factors.
   • Identify special requests and ensure special meals can be offered for those with special dietary requirements.
   • Identify food safety hazards involved in storing, preparing and serving planned meals assess risks; and take action to eliminate or minimise them.
2. Store and maintain food and beverages.
   • Select and use appropriate storage equipment.
   • Store food and beverage items safely and hygienically.
   • Monitor quality of food and beverages during tour and make adjustments as required.
3. Prepare and serve meals.
   • Check, clean and set up food preparation equipment as required.
   • Treat water, if required, to ensure suitability for human consumption.
   • Prepare food using safe and hygienic food preparation techniques and a range of cooking methods.
   • Serve food according to safe hygiene practices.
4. Clear and clean catering equipment.
   • Clear, clean and break down equipment in a safe, hygienic and environmentally-sound manner.
   • Store remaining foodstuffs safely and hygienically.
   • Remove rubbish from site where disposal facilities are not available.

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:

safely and hygienically prepare food for one day tour and one tour involving one or more overnight stays in each of the following outdoor environments:

temporary or semi-permanent site

picnic area or rest site

use at least three of the following cooking techniques when providing above catering:

barbecuing

boiling

frying

grilling

roasting

set up, operate and break down equipment for each of the above outdoor catering.

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Knowledge Evidence

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

general nutritional principles and features of a balanced diet in terms of the food options available for outdoor catering, the need for different food groups, and appropriate quantities

touring and participant considerations:

availability of supplies

budget

climate

duration of trip

facilities and equipment available for cooking

number of participants

catering for those with different dietary requirements:

belief-based diets

those with food preferences

those with food intolerances and allergies

key features and operation of common outdoor catering equipment

food preparation techniques commonly used in an outdoor environment

preparation and cooking techniques commonly used in an outdoor environment as specified in the performance evidence

hygiene and food safety issues and hazards that relate to outdoor catering and how to respond to:

potential for contaminated water

minimal or no facilities to properly wash perishable foodstuffs or cooking and storage equipment

lack of access to refrigeration or appropriate cooling facilities for perishable goods

cleanliness of preparation areas

personal hygiene

storage and cross contamination risks

safety issues associated with outdoor catering equipment, and the use of fires and gas

environmentally sound disposal methods for catering waste

basic aspects of national, state or territory food safety laws, standards and codes, especially as they relate to off-site catering:

actions that must be adhered to by businesses

employee responsibility to participate in hygienic practices

role of local government regulators

ramifications of failure to observe food safety law and organisational policies and procedures

meaning of hazardous foods and major causes of contamination and cross-infection in foods used in the organisation

methods of food storage, production, display, service and disposal for food used by the organisation, especially appropriate temperature levels for each of these processes

environmental conditions for storage of main food types used in the organisation.

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