Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHKOP502 Mapping and Delivery Guide
Select catering systems
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHKOP502 - Select catering systems |
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Description | 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 which suits the characteristics and needs of the organisation. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit applies to all hospitality and catering organisations which prepare and serve food. This includes restaurants, hotels, clubs, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, inflight 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. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | Not applicable. | ||
Competency Field |
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 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Determine catering system requirements. |
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Element: Evaluate catering systems. |
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Element: Select catering system. |
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