Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

DEFMIL147 Mapping and Delivery Guide
Establish and operate a field kitchen

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency DEFMIL147 - Establish and operate a field kitchen
Description
Employability Skills
Learning Outcomes and Application This unit specifies the skills and knowledge required to plan and establish a field kitchen, and to supervise catering operations within a field environment.It includes planning, preparing and maintaining field catering operations by supervising the establishment of a field kitchen. It also includes controlling waste management and ceasing field operations.This unit applies to those working as catering personnel in a deployed operational environment but is applicable to any individual in this field of work.The skills and knowledge described in this unit must be applied within the legislative, regulatory and policy environment in which they are carried out. Organisational policies and procedures must be consulted and adhered to.Persons undertaking this unit work independently with supervisory responsibilities and perform complex tasks in contexts that could be unpredictable.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

As a minimum, assessors must satisfy applicable regulatory requirements, which include requirements in the Standards for Registered Training Organisations current at the time of assessment.

As a minimum, assessment must satisfy applicable regulatory requirements, which include requirements in the Standards for Registered Training Organisations current at the time of assessment.

Assessment processes and techniques must be appropriate to the language, literacy and numeracy requirements of the work being performed and the needs of the candidate.

Assessment must occur in workplace operational situations, where it is appropriate to do so; where this is not appropriate, assessment must occur in simulated workplace operational situations that replicate workplace conditions.

Resources for assessment must include access to:

a range of relevant exercises, case studies and/or other simulations

relevant and appropriate materials, tools, equipment and personal protective equipment currently used in industry

applicable documentation including operational procedures, regulations, codes of practice and operation manuals.
Prerequisites/co-requisites
Competency Field Military skills
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Plan and prepare for field catering operations
  • Determine catering situation requirements and develop a catering plan
  • Plan and organise personnel, stores and equipment required to complete task
  • Apply operational work health and safety (WHS)/occupational health and safety (OHS) requirements and recognised safety precautions
  • Brief and task catering team in accordance with catering plan
  • Ensure personnel are familiar with the correct operation of field catering equipment in accordance with manufacturer instructions
  • Develop and communicate food safety plan to team members
  • Coordinate preparation of stores and equipment to ensure they are operational, and are ready for use and deployment
  • Organise suitable transport to move personnel and equipment to catering activity
  • Transport dangerous cargo in accordance with government regulations and operational procedures
  • Confirm and monitor competence of team members
  • Liaise with outside agencies, as required
       
Element: Supervise the establishment of a field kitchen
  • Site field kitchen in accordance with environmental procedures
  • Task staff to establish field catering facilities and monitor progress against catering plan
  • Coordinate setting up of catering stores and equipment to ensure facility is operational and ready for use
  • Identify and manage problems with establishment or unexpected situations as they occur, in accordance with catering plan
  • Coordinate support from outside agencies
  • Set up safety equipment prior to commencing catering operations
       
Element: Maintain field catering operations
  • Calculate required resources to operate field facility and conduct resupply, as required
  • Maintain equipment in accordance with manufacturer procedures
  • Identify and respond to defective performance and incorrect processes or procedures in accordance with organisational procedure
  • Report on activity and compile returns
       
Element: Control waste management
  • Establish method of waste disposal and waste disposal facilities in accordance with relevant government regulations, food safety standards and environmental regulations
  • Brief and manage team members on waste disposal in accordance with operational procedures and regulations
  • Keep worksite clean during work operations, and keep waste disposal containers covered and sanitised
  • Take precautions to ensure spilt fuel, lubricants and chemicals do not pollute the environment
       
Element: Cease field operations
  • Task staff to pack up field catering facilities
  • Supervise pack up in accordance with catering plan
  • Conduct stocktake of equipment
  • Coordinate loading of stores and equipment to ensure that transportation is suitable for task
  • Refurbish site in accordance with workplace environmental procedures
  • Facilitate debriefing and evaluation of field activity
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1

Plan and prepare for field catering operations

1.1

Determine catering situation requirements and develop a catering plan

1.2

Plan and organise personnel, stores and equipment required to complete task

1.3

Apply operational work health and safety (WHS)/occupational health and safety (OHS) requirements and recognised safety precautions

1.4

Brief and task catering team in accordance with catering plan

1.5

Ensure personnel are familiar with the correct operation of field catering equipment in accordance with manufacturer instructions

1.6

Develop and communicate food safety plan to team members

1.7

Coordinate preparation of stores and equipment to ensure they are operational, and are ready for use and deployment

1.8

Organise suitable transport to move personnel and equipment to catering activity

1.9

Transport dangerous cargo in accordance with government regulations and operational procedures

1.10

Confirm and monitor competence of team members

1.11

Liaise with outside agencies, as required

2

Supervise the establishment of a field kitchen

2.1

Site field kitchen in accordance with environmental procedures

2.2

Task staff to establish field catering facilities and monitor progress against catering plan

2.3

Coordinate setting up of catering stores and equipment to ensure facility is operational and ready for use

2.4

Identify and manage problems with establishment or unexpected situations as they occur, in accordance with catering plan

2.5

Coordinate support from outside agencies

2.6

Set up safety equipment prior to commencing catering operations

3

Maintain field catering operations

3.1

Calculate required resources to operate field facility and conduct resupply, as required

3.2

Maintain equipment in accordance with manufacturer procedures

3.3

Identify and respond to defective performance and incorrect processes or procedures in accordance with organisational procedure

3.4

Report on activity and compile returns

4

Control waste management

4.1

Establish method of waste disposal and waste disposal facilities in accordance with relevant government regulations, food safety standards and environmental regulations

4.2

Brief and manage team members on waste disposal in accordance with operational procedures and regulations

4.3

Keep worksite clean during work operations, and keep waste disposal containers covered and sanitised

4.4

Take precautions to ensure spilt fuel, lubricants and chemicals do not pollute the environment

5

Cease field operations

5.1

Task staff to pack up field catering facilities

5.2

Supervise pack up in accordance with catering plan

5.3

Conduct stocktake of equipment

5.4

Coordinate loading of stores and equipment to ensure that transportation is suitable for task

5.5

Refurbish site in accordance with workplace environmental procedures

5.6

Facilitate debriefing and evaluation of field activity

Evidence required to demonstrate competence in this unit must be relevant to and satisfy all of the requirements of the elements and performance criteria on at least one occasion and include:

applying relevant legislation, and organisational policies and procedures

applying relevant food safety standards

developing work priorities and schedules

identifying hazards, assessing risks and implementing control measures

implementing operational plans

promoting team effectiveness.

Evidence required to demonstrate competence in this unit must be relevant to and satisfy all of the requirements of the elements and performance criteria and include knowledge of:

equipment maintenance techniques

food storage procedures

personal hygiene principles

planning principles

relevant legislation, and organisational policies and procedures including catering, hygiene and food safety standards

safety equipment including:

fire blankets

fire extinguishers

first aid kits

personal protective clothing and equipment.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1

Plan and prepare for field catering operations

1.1

Determine catering situation requirements and develop a catering plan

1.2

Plan and organise personnel, stores and equipment required to complete task

1.3

Apply operational work health and safety (WHS)/occupational health and safety (OHS) requirements and recognised safety precautions

1.4

Brief and task catering team in accordance with catering plan

1.5

Ensure personnel are familiar with the correct operation of field catering equipment in accordance with manufacturer instructions

1.6

Develop and communicate food safety plan to team members

1.7

Coordinate preparation of stores and equipment to ensure they are operational, and are ready for use and deployment

1.8

Organise suitable transport to move personnel and equipment to catering activity

1.9

Transport dangerous cargo in accordance with government regulations and operational procedures

1.10

Confirm and monitor competence of team members

1.11

Liaise with outside agencies, as required

2

Supervise the establishment of a field kitchen

2.1

Site field kitchen in accordance with environmental procedures

2.2

Task staff to establish field catering facilities and monitor progress against catering plan

2.3

Coordinate setting up of catering stores and equipment to ensure facility is operational and ready for use

2.4

Identify and manage problems with establishment or unexpected situations as they occur, in accordance with catering plan

2.5

Coordinate support from outside agencies

2.6

Set up safety equipment prior to commencing catering operations

3

Maintain field catering operations

3.1

Calculate required resources to operate field facility and conduct resupply, as required

3.2

Maintain equipment in accordance with manufacturer procedures

3.3

Identify and respond to defective performance and incorrect processes or procedures in accordance with organisational procedure

3.4

Report on activity and compile returns

4

Control waste management

4.1

Establish method of waste disposal and waste disposal facilities in accordance with relevant government regulations, food safety standards and environmental regulations

4.2

Brief and manage team members on waste disposal in accordance with operational procedures and regulations

4.3

Keep worksite clean during work operations, and keep waste disposal containers covered and sanitised

4.4

Take precautions to ensure spilt fuel, lubricants and chemicals do not pollute the environment

5

Cease field operations

5.1

Task staff to pack up field catering facilities

5.2

Supervise pack up in accordance with catering plan

5.3

Conduct stocktake of equipment

5.4

Coordinate loading of stores and equipment to ensure that transportation is suitable for task

5.5

Refurbish site in accordance with workplace environmental procedures

5.6

Facilitate debriefing and evaluation of field activity

Range is restricted to essential operating conditions and any other variables essential to the work environment.

Non-essential conditions may be found in the Companion Volume Implementation Guide.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Determine catering situation requirements and develop a catering plan 
Plan and organise personnel, stores and equipment required to complete task 
Apply operational work health and safety (WHS)/occupational health and safety (OHS) requirements and recognised safety precautions 
Brief and task catering team in accordance with catering plan 
Ensure personnel are familiar with the correct operation of field catering equipment in accordance with manufacturer instructions 
Develop and communicate food safety plan to team members 
Coordinate preparation of stores and equipment to ensure they are operational, and are ready for use and deployment 
Organise suitable transport to move personnel and equipment to catering activity 
Transport dangerous cargo in accordance with government regulations and operational procedures 
Confirm and monitor competence of team members 
Liaise with outside agencies, as required 
Site field kitchen in accordance with environmental procedures 
Task staff to establish field catering facilities and monitor progress against catering plan 
Coordinate setting up of catering stores and equipment to ensure facility is operational and ready for use 
Identify and manage problems with establishment or unexpected situations as they occur, in accordance with catering plan 
Coordinate support from outside agencies 
Set up safety equipment prior to commencing catering operations 
Calculate required resources to operate field facility and conduct resupply, as required 
Maintain equipment in accordance with manufacturer procedures 
Identify and respond to defective performance and incorrect processes or procedures in accordance with organisational procedure 
Report on activity and compile returns 
Establish method of waste disposal and waste disposal facilities in accordance with relevant government regulations, food safety standards and environmental regulations 
Brief and manage team members on waste disposal in accordance with operational procedures and regulations 
Keep worksite clean during work operations, and keep waste disposal containers covered and sanitised 
Take precautions to ensure spilt fuel, lubricants and chemicals do not pollute the environment 
Task staff to pack up field catering facilities 
Supervise pack up in accordance with catering plan 
Conduct stocktake of equipment 
Coordinate loading of stores and equipment to ensure that transportation is suitable for task 
Refurbish site in accordance with workplace environmental procedures 
Facilitate debriefing and evaluation of field activity 

Forms

Assessment Cover Sheet

DEFMIL147 - Establish and operate a field kitchen
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

DEFMIL147 - Establish and operate a field kitchen

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: