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

SITHCCC037C Mapping and Delivery Guide
Manage facilities associated with commercial catering contracts

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency SITHCCC037C - Manage facilities associated with commercial catering contracts
Description This unit describes the performance outcomes, skills and knowledge required to manage commercial catering facilities. It requires the ability to manage facility maintenance, stores, client services and environmental sustainability.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit applies to all catering operations where food and related services are provided such as restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential catering, in-flight and other transport catering, events catering and private catering. The unit can apply to the in-house management of a catering facility or can apply to those situations where a caterer may hold a contract to operate a catering outlet within a venue owned by another organisation, e.g. within a school or sporting club.Managing a catering facility involves a strategic focus on the overall operation of the facility. This unit applies to senior industry managers and owner-operators who operate autonomously.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites Nil
Competency Field Commercial Cookery and Catering
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: Co-ordinate facility maintenance.
  • Identify the scope of maintenance requirements according to contract or scope of operations.
  • Allocate responsibility for specific maintenance functions considering the advantages and disadvantages of in-house staff and external contractors.
  • Organise regular maintenance of facilities on a timely basis to meet specific requirements and budgetary targets.
  • Comply with relevant regulatory and legislative requirements.
       
Element: Manage catering stores and storage areas.
  • Purchase, receive, store and transfer stock according to contracted requirements and negotiated supplier agreements.
  • Organise storage, stockcontrol and distribution systems for the facility according to contracted requirements, OHS and health department regulations.
  • Maintain accurate records and reports according to enterprise policies and procedures.
       
Element: Maintain a facilities assets register.
  • Identify and register all assets clearly.
  • Conduct routine audits of assets.
  • Issue asset and inventory reports according to enterprise practices.
       
Element: Manage client services associated with the facility.
  • Liaise with stakeholders to determine general and specific requirements for client services.
  • Monitor existing client services across all areas of operation to identify areas for improvement.
  • Arrange for temporary or permanent upgrades or modifications of existing services and facilities as required and according to appropriate regulations.
  • Organise additional human, physical or financial resources according to customer requirements.
  • Arrange for the provision of new services or facilities where required.
  • Maintain budgetary targets in the management of client services.
  • Review feedback on catering services and modify provision of client services accordingly.
       
Element: Plan for and manage environmental sustainability.
  • Develop an environmental sustainability policy and procedures that reflect the organisation's commitment to reducing negative environmental impacts
  • Communicate procedures to all relevant staff members.
  • Supervise staff members to ensure they use energy and water resources efficiently in all catering operations to reduce negative environmental impacts.
  • Ensure staff save reusable by-products of food preparation for future cooking activities.
  • Monitor staff usage of recyclable products during food preparation
  • Manage recycling and the safe disposal of all kitchen waste and hazardous substances.
       


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.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the following is essential:

ability to manage the operation of a commercial catering facility according to contractual agreements, including maintenance, storage and client service

knowledge of key factors affecting the management of commercial catering facilities

project or work activities conducted over a period of time to allow the candidate to demonstrate the implementation and monitoring aspects of the unit.

Context of and specific resources for assessment

Assessment must ensure:

demonstration of skills within a fully equipped operational commercial catering outlet, including industry-current equipment.

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

evaluation of projects undertaken by the candidate to establish and monitor a small-scale catering outlet (e.g. for an event)

evaluation of reports prepared by the candidate detailing processes and systems used to manage a catering facility

case studies to assess ability to establish systems for different styles of catering facilities

written or oral questions to test knowledge of advantages and limitations of facilities management systems

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:

SITXFIN004A Manage finances within a budget

SITXFIN007A Manage physical assets

SITXINV003A Manage and purchase stock.


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.

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

analytical and planning skills to evaluate existing operations and plan adjustments

problem-solving skills to develop approaches to a situation where quality of service is not up to standard

literacy skills to read and analyse or assess contracts

writing skills to write policies and procedures

numeracy skills to calculate the costs of operation.

The following knowledge must be assessed as part of this unit:

types of arrangements between venues and catering contractors, including scope of typical contracts and services

stock control systems and procedures found in commercial catering facilities

procedures for developing and maintaining an assets register

financial control processes in the context of catering operations

safety considerations of particular relevance to commercial catering facilities, including specific requirements for the safe operation of:

cooking equipment

beverage dispensing equipment

contents of environmental sustainability policies and procedures

the environmental impacts of cleaning kitchen premises, equipment and preparing food and minimal impact practices to reduce these especially those that relate to reusable resources, water and energy use

correct and environmentally sound disposal methods for kitchen waste and hazardous substances.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

Maintenance may include:

gardening

cleaning

building repairs

laundry

plumbing and electrical

beverage dispensing equipment

food preparation equipment

safety signage.

Regulatory and legislative requirements may relate to:

food safety

beverage system safety

appropriate training of staff

environmental

local council

fire safety.

Stock control procedures may include:

stocktaking and reconciliation

stock rotation

authorising access

issuing and requisition systems

receiving controls

locks and other security systems.

Stakeholders may include:

venue owner

staff

customers.

Areas of operation to be monitored must include:

quality of service

quality of catering

adequacy of staffing levels

costs of operation

hours of operation

appropriate integration of the facility within the overall venue and associated operational issues

appropriateness of location.

Upgrades or modifications of existing services or new services may include:

additional capacity

amended or expanded menus

expansion of facility

adjusted staffing arrangements.

Environmental sustainability policy and procedures may include:

parts of the organisation and staff members to they apply, including whether it is for the whole organisation, one or multiple sites

benefits of having a policy and procedures such as a promotional benefit to existing of future clients

how the organisation will manage resources:

energy efficient operations

water efficient operations

management of other resource usage

waste management and recycling practices

minimising the use of printed materials and maximise electronic transmission of all documents to reduce waste

purchasing from suppliers with environmental credentials ("green purchasing")

compliance with international or Australian standards for environmental management systems

subscribing to and complying with industry codes of practice, standards and accreditation scheme requirements

how the organisation will comply with state, territory or local government environmental protection laws.

Reusable by-products may include:

meat and fish offcuts

bones and trimmings

fruit peelings and offcuts

vegetable peelings and offcuts

unused portions of:

fruits

vegetables

seafood, meat and poultry

flowers

garnishes

accompaniments

batter

dough

pastry

fillings

sauces and dips

eggs

coconut cream and flesh.

combined spices

pastes.

Recyclable products may include:

glass bottles and jars

plastics

paper and cardboard

tin or aluminium containers

fuit and vegetable matter.

Kitchen waste and hazardous substances may include:

Any used or out of date ingredient or food item such as:

cooking oils

animal fat

ghee

dairy products, including milk, yoghurt, cheeses and. soy products

dry goods, such as flours, sugars, pastas and rice

fruit and vegetables

general food items such as sauces, condiments and flavourings, garnishes, coatings and batters

meat, seafood and poultry

meat products such as standard cuts, sausages, hams and salami.

Any cleaning agent or chemicals.

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
Identify the scope of maintenance requirements according to contract or scope of operations. 
Allocate responsibility for specific maintenance functions considering the advantages and disadvantages of in-house staff and external contractors. 
Organise regular maintenance of facilities on a timely basis to meet specific requirements and budgetary targets. 
Comply with relevant regulatory and legislative requirements. 
Purchase, receive, store and transfer stock according to contracted requirements and negotiated supplier agreements. 
Organise storage, stockcontrol and distribution systems for the facility according to contracted requirements, OHS and health department regulations. 
Maintain accurate records and reports according to enterprise policies and procedures. 
Identify and register all assets clearly. 
Conduct routine audits of assets. 
Issue asset and inventory reports according to enterprise practices. 
Liaise with stakeholders to determine general and specific requirements for client services. 
Monitor existing client services across all areas of operation to identify areas for improvement. 
Arrange for temporary or permanent upgrades or modifications of existing services and facilities as required and according to appropriate regulations. 
Organise additional human, physical or financial resources according to customer requirements. 
Arrange for the provision of new services or facilities where required. 
Maintain budgetary targets in the management of client services. 
Review feedback on catering services and modify provision of client services accordingly. 
Develop an environmental sustainability policy and procedures that reflect the organisation's commitment to reducing negative environmental impacts 
Communicate procedures to all relevant staff members. 
Supervise staff members to ensure they use energy and water resources efficiently in all catering operations to reduce negative environmental impacts. 
Ensure staff save reusable by-products of food preparation for future cooking activities. 
Monitor staff usage of recyclable products during food preparation 
Manage recycling and the safe disposal of all kitchen waste and hazardous substances. 

Forms

Assessment Cover Sheet

SITHCCC037C - Manage facilities associated with commercial catering contracts
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

SITHCCC037C - Manage facilities associated with commercial catering contracts

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: