Elements and Performance Criteria
- Plan camp site menus.
- Plan menus so that they are nutritionally balanced and take account of touring and customer factors.
- Select the type of food from the full range of options available.
- Identify any special requests and ensure that special meals can be prepared for those customers with special dietary requirements.
- Identify any food safety hazards involved in storing, preparing and serving planned meals, assess risks and take action to eliminate or minimise them.
- Store and maintain camp site food and beverages.
- Prepare and serve meals.
- Check and clean food preparation equipment as required.
- Treat water, if required, to ensure suitability for human consumption.
- Use a range of food preparation techniques and ensure that food is prepared in a safe and hygienic manner.
- Use a range of cooking methods to prepare the required meals.
- Prepare meals for customers at the appropriate times and within accepted timeframes.
- Serve food to customers according to individual preferences and with regard to safe hygiene practices.
- Clear and clean catering equipment.