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

DEFMIL148 Mapping and Delivery Guide
Assist with the establishment and operation of a field kitchen

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency DEFMIL148 - Assist with the establishment and operation of a field kitchen
Description
Employability Skills
Learning Outcomes and Application This unit specifies the skills and knowledge required to assist with the establishment and operation of a kitchen within a field environment.It includes assisting to prepare and operate field catering equipment and activities. It also includes maintaining food safety and hygiene standards, assisting with waste management, and ceasing field catering operations.This unit applies to persons working as Defence personnel in a field kitchen environment.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 under supervision and perform specific tasks in a range of 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 including:

field catering equipment

facilities

stores

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: Prepare for catering activities
  • Confirm activity instructions with supervisor and apply, as required
  • Check equipment and stores for completeness and serviceability in accordance with directions and manufacturer specifications
  • Pack equipment and stores in accordance with directions
  • Identify hazards, assess risks and implement control measures
  • Obtain and follow food safety plan during operation activity
  • Select and use personal protective equipment during field catering operations
  • Identify, assess and implement environmentally sustainable work practices, as required
       
Element: Conduct field catering operations
  • Safeguard equipment and stores against loss and damages
  • Select, inspect and operate field catering equipment, and identify and rectify equipment faults
  • Select and use appropriate safety equipment while operating catering equipment
  • Follow emergency procedures when incidents/accidents occur
       
Element: Maintain food safety and hygiene
  • Maintain personal hygiene when working in a field kitchen
  • Store food appropriately to avoid spoilage and contamination in accordance with food safety procedures and standards
  • Maintain cleanliness of field catering equipment and facilities in accordance with operational hygiene procedures
  • Dispose of kitchen waste in accordance with operational procedures
       
Element: Assist with waste management
  • Keep worksite clean and orderly during work operations
  • Keep waste disposal containers covered and sanitised in accordance with food safety standards
  • Dispose of waste and take precautions to ensure spilt fuel, lubricants and chemicals do not pollute the environment
       
Element: Cease field catering operations
  • Pack equipment and stores in accordance with operational procedures
  • Dispose of unused foodstuffs in accordance with food safety standards
  • Refurbish kitchen site and stores in accordance with organisational environmental policies and procedures
  • Clean and maintain equipment in accordance with manufacturer instructions
       


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

Prepare for catering activities

1.1

Confirm activity instructions with supervisor and apply, as required

1.2

Check equipment and stores for completeness and serviceability in accordance with directions and manufacturer specifications

1.3

Pack equipment and stores in accordance with directions

1.4

Identify hazards, assess risks and implement control measures

1.5

Obtain and follow food safety plan during operation activity

1.6

Select and use personal protective equipment during field catering operations

1.7

Identify, assess and implement environmentally sustainable work practices, as required

2

Conduct field catering operations

2.1

Safeguard equipment and stores against loss and damages

2.2

Select, inspect and operate field catering equipment, and identify and rectify equipment faults

2.3

Select and use appropriate safety equipment while operating catering equipment

2.4

Follow emergency procedures when incidents/accidents occur

3

Maintain food safety and hygiene

3.1

Maintain personal hygiene when working in a field kitchen

3.2

Store food appropriately to avoid spoilage and contamination in accordance with food safety procedures and standards

3.3

Maintain cleanliness of field catering equipment and facilities in accordance with operational hygiene procedures

3.4

Dispose of kitchen waste in accordance with operational procedures

4

Assist with waste management

4.1

Keep worksite clean and orderly during work operations

4.2

Keep waste disposal containers covered and sanitised in accordance with food safety standards

4.3

Dispose of waste and take precautions to ensure spilt fuel, lubricants and chemicals do not pollute the environment

5

Cease field catering operations

5.1

Pack equipment and stores in accordance with operational procedures

5.2

Dispose of unused foodstuffs in accordance with food safety standards

5.3

Refurbish kitchen site and stores in accordance with organisational environmental policies and procedures

5.4

Clean and maintain equipment in accordance with manufacturer instructions

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 food safety standards

applying relevant legislation, and organisational policies and procedures

conducting scheduled and unscheduled maintenance

containing waste and byproducts (preventing spills)

identifying hazards, assessing risks and implementing control measures

operating at all stations in the field kitchen

responding to fire or other minor emergency

setting up in consideration of landscape and environment (on flat land – not near a river)

working in a team.

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:

composition of teams, and roles and responsibilities of team members

deployment procedures

equipment maintenance techniques

field kitchen equipment, layout and stations

food safety procedures and standards

maintenance procedures

operation of electrical, gas and fuel catering equipment

organisational work health and safety (WHS)/occupational health and safety (OHS) procedures

personal hygiene principles

relevant legislation, and organisational policies and procedures.


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

Prepare for catering activities

1.1

Confirm activity instructions with supervisor and apply, as required

1.2

Check equipment and stores for completeness and serviceability in accordance with directions and manufacturer specifications

1.3

Pack equipment and stores in accordance with directions

1.4

Identify hazards, assess risks and implement control measures

1.5

Obtain and follow food safety plan during operation activity

1.6

Select and use personal protective equipment during field catering operations

1.7

Identify, assess and implement environmentally sustainable work practices, as required

2

Conduct field catering operations

2.1

Safeguard equipment and stores against loss and damages

2.2

Select, inspect and operate field catering equipment, and identify and rectify equipment faults

2.3

Select and use appropriate safety equipment while operating catering equipment

2.4

Follow emergency procedures when incidents/accidents occur

3

Maintain food safety and hygiene

3.1

Maintain personal hygiene when working in a field kitchen

3.2

Store food appropriately to avoid spoilage and contamination in accordance with food safety procedures and standards

3.3

Maintain cleanliness of field catering equipment and facilities in accordance with operational hygiene procedures

3.4

Dispose of kitchen waste in accordance with operational procedures

4

Assist with waste management

4.1

Keep worksite clean and orderly during work operations

4.2

Keep waste disposal containers covered and sanitised in accordance with food safety standards

4.3

Dispose of waste and take precautions to ensure spilt fuel, lubricants and chemicals do not pollute the environment

5

Cease field catering operations

5.1

Pack equipment and stores in accordance with operational procedures

5.2

Dispose of unused foodstuffs in accordance with food safety standards

5.3

Refurbish kitchen site and stores in accordance with organisational environmental policies and procedures

5.4

Clean and maintain equipment in accordance with manufacturer instructions

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
Confirm activity instructions with supervisor and apply, as required 
Check equipment and stores for completeness and serviceability in accordance with directions and manufacturer specifications 
Pack equipment and stores in accordance with directions 
Identify hazards, assess risks and implement control measures 
Obtain and follow food safety plan during operation activity 
Select and use personal protective equipment during field catering operations 
Identify, assess and implement environmentally sustainable work practices, as required 
Safeguard equipment and stores against loss and damages 
Select, inspect and operate field catering equipment, and identify and rectify equipment faults 
Select and use appropriate safety equipment while operating catering equipment 
Follow emergency procedures when incidents/accidents occur 
Maintain personal hygiene when working in a field kitchen 
Store food appropriately to avoid spoilage and contamination in accordance with food safety procedures and standards 
Maintain cleanliness of field catering equipment and facilities in accordance with operational hygiene procedures 
Dispose of kitchen waste in accordance with operational procedures 
Keep worksite clean and orderly during work operations 
Keep waste disposal containers covered and sanitised in accordance with food safety standards 
Dispose of waste and take precautions to ensure spilt fuel, lubricants and chemicals do not pollute the environment 
Pack equipment and stores in accordance with operational procedures 
Dispose of unused foodstuffs in accordance with food safety standards 
Refurbish kitchen site and stores in accordance with organisational environmental policies and procedures 
Clean and maintain equipment in accordance with manufacturer instructions 

Forms

Assessment Cover Sheet

DEFMIL148 - Assist with the establishment and operation of 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

DEFMIL148 - Assist with the establishment and operation of 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: