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

SITHKOP008 Mapping and Delivery Guide
Select catering systems

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITHKOP008 - Select catering systems
Description
Employability Skills
Learning Outcomes and Application This unit describes the performance outcomes, skills and knowledge required to evaluate and select an integrated production, distribution and service catering system to meet the food production needs of a catering organisation. It requires the ability to determine catering system requirements for the organisation, evaluate operational aspects of different catering systems, and select a catering system that suits the characteristics and needs of the organisation.The unit applies to all hospitality and catering organisations that prepare and serve food. This includes restaurants, hotels, clubs, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, event and function caterers.It applies to senior managers who operate with significant autonomy and who are responsible for making a range of strategic management decisions, including executive chefs and catering managers.No occupational licensing, certification or specific legislative 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.

Skills must be demonstrated in a hospitality or catering industry business operation for which a tailored catering system is selected. This can be:

an industry workplace

a simulated industry environment.

Assessment must ensure access to:

food safety and work health and safety (WHS) information relevant to operating catering systems

operational information about food production processes for commercial caterers

product specifications for a range of integrated catering systems

key personnel with whom the individual can interact; these can be:

staff in an industry workplace who interact with the individual during the assessment process

individuals who participate in role plays or simulated activities, set up for the purpose of assessment in an operational context.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.
Prerequisites/co-requisites
Competency Field Kitchen Operations
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: Determine catering system requirements.
  • Consult with key personnel and identify catering system requirements for the organisation.
  • Identify operational constraints that affect the type of system used.
  • Determine organisational system requirements based on analysis of relevant factors.
       
Element: Evaluate catering systems.
  • Evaluate food production characteristics of different systems.
  • Evaluate system processes and equipment for all stages of the food production process.
  • Analyse staffing requirements for specific systems and identify current and future staffing needs.
  • Identify installation requirements for systems and their operational impacts.
  • Identify and assess potential waste issues for effects on profitability.
  • Assess food hazard analysis and control points for different systems.
       
Element: Select catering system.
  • Analyse costs and benefits of different systems.
  • Complete overall assessment of production and organisational changes required to introduce particular systems.
  • Select a catering system that suits the characteristics and needs of the organisation.
       


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. Determine catering system requirements.

1.1.Consult with key personnel and identify catering system requirements for the organisation.

1.2.Identify operational constraints that affect the type of system used.

1.3.Determine organisational system requirements based on analysis of relevant factors.

2. Evaluate catering systems.

2.1.Evaluate food production characteristics of different systems.

2.2.Evaluate system processes and equipment for all stages of the food production process.

2.3.Analyse staffing requirements for specific systems and identify current and future staffing needs.

2.4.Identify installation requirements for systems and their operational impacts.

2.5.Identify and assess potential waste issues for effects on profitability.

2.6.Assess food hazard analysis and control points for different systems.

3. Select catering system.

3.1.Analyse costs and benefits of different systems.

3.2.Complete overall assessment of production and organisational changes required to introduce particular systems.

3.3.Select a catering system that suits the characteristics and needs of the organisation.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

evaluate the following catering systems for suitability for organisational requirements:

cook-chill for five day life

cook-chill for extended life

cook-freeze

fresh cook

identify and assess organisational operational constraints and operating features when selecting the above appropriate systems.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

methods of cookery for all major food types

methods for preserved and packaged foods

for hospitality and catering organisations specified in the unit application, as well as for the specific organisation:

comprehensive details of all food production processes for:

receiving

mise en place

preparing or cooking

post-cooking storage

reconstitution

re-thermalisation

serving

storing

operational constraints that affect the type of system used:

facilities and equipment

financial resources

human resources (current skills and training needs)

types of catering systems specified in the performance evidence and their food production characteristics for different production methods

operating features of different catering systems:

installation requirements

staffing requirements

wastage rates and issues

critical control points in food preparation system where food hazards can be controlled.

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. Determine catering system requirements.

1.1.Consult with key personnel and identify catering system requirements for the organisation.

1.2.Identify operational constraints that affect the type of system used.

1.3.Determine organisational system requirements based on analysis of relevant factors.

2. Evaluate catering systems.

2.1.Evaluate food production characteristics of different systems.

2.2.Evaluate system processes and equipment for all stages of the food production process.

2.3.Analyse staffing requirements for specific systems and identify current and future staffing needs.

2.4.Identify installation requirements for systems and their operational impacts.

2.5.Identify and assess potential waste issues for effects on profitability.

2.6.Assess food hazard analysis and control points for different systems.

3. Select catering system.

3.1.Analyse costs and benefits of different systems.

3.2.Complete overall assessment of production and organisational changes required to introduce particular systems.

3.3.Select a catering system that suits the characteristics and needs of the organisation.

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

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

Relevant factors must involve consideration of one or more of the following:

holding requirements

location of service points

production volume

type of menu and nutritional requirements

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
Consult with key personnel and identify catering system requirements for the organisation. 
Identify operational constraints that affect the type of system used. 
Determine organisational system requirements based on analysis of relevant factors. 
Evaluate food production characteristics of different systems. 
Evaluate system processes and equipment for all stages of the food production process. 
Analyse staffing requirements for specific systems and identify current and future staffing needs. 
Identify installation requirements for systems and their operational impacts. 
Identify and assess potential waste issues for effects on profitability. 
Assess food hazard analysis and control points for different systems. 
Analyse costs and benefits of different systems. 
Complete overall assessment of production and organisational changes required to introduce particular systems. 
Select a catering system that suits the characteristics and needs of the organisation. 

Forms

Assessment Cover Sheet

SITHKOP008 - Select catering systems
Assessment task 1: [title]

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

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Result: Competent Not yet competent

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Assessment Record Sheet

SITHKOP008 - Select catering systems

Student name:

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

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

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