Required skills

critical thinking skills to assess and respond to food safety requirements

literacy skills to read and interpret cooking and storage instructions

numeracy skills to calculate appropriate numbers of meals and proportions of ingredients

planning and organising skills to coordinate the meal preparation process for groups of people

problemsolving skills to monitor and respond to routine food storage and preparation problems

Required knowledge

features of a balanced diet in terms of need for different food groups and appropriate quantities

key features and operation of common outdoor catering equipment

food preparation techniques commonly used in an outdoor environment including cutting and washing

cooking techniques commonly used in an outdoor environment including

barbecuing

boiling

frying

grilling

roasting

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

potential for contaminated water

lack of refrigeration

cleanliness of preparation areas

personal hygiene

storage risks cross contamination

safety issues associated with outdoor catering equipment including those related to the use of fires and gas

environmentally sound disposal methods for catering waste

existence and basic aspects of national state or territory food safety laws standards and codes including

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 crossinfection

meaning of hazardous foods and major causes of contamination and crossinfection

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 including temperature controls and temperature danger zones for storage of main food types used in the organisation

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

safely and hygienically prepare food in an outdoor environment using a range of common preparation and cooking techniques

set up operate and break down outdoor catering equipment

demonstrate and apply knowledge of food safety standards and requirements especially as they relate to offsite catering

demonstrate and apply knowledge of food safety standards and requirements, especially as they relate to offsite catering

demonstrate knowledge of general nutritional principles and the range of food options available for outdoor catering

Context of and specific resources for assessment

Assessment must ensure use of

an outdoor environment

catering equipment and supplies used for preparing and providing outdoor meals

sufficient numbers of people to be fed to reflect local industry needs and product profile

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

direct observation of the individual setting up operating and breaking down an outdoor catering facility and preparing and serving meals

evaluation of feedback from those fed by the individual

review of menu plans and checklists prepared or completed by the individual

review of posttour catering reports completed by the individual

written or oral questioning to assess knowledge of work health and safety and food safety issues including food safety regulations

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

SITTTOP Load touring equipment

SITTTOP Set up and operate a camp site

SITTTOP Operate tours in a remote area

Touring and participant factors that must be considered are:

Special meals may involve:

Food safety hazards may include:

Storage equipment may include:

Food and beverages may be:

Food preparation techniques may include:

Cooking methods may include: