Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITTTOP002 Mapping and Delivery Guide
Provide outdoor catering
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITTTOP002 - Provide outdoor catering |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the performance outcomes, skills and knowledge required to provide catering for tour participants in an outdoor environment. It requires the ability to plan menus and ensure that food is stored, prepared and served in a safe and hygienic manner. The unit applies to tour operators who operate tours involving the provision of meals at temporary or semi-permanent sites, picnic areas and rest sites. Outdoor catering may be provided for a day tour or on tours that involve one or more overnight stays. Individuals working independently in the field undertake this role. This could include guides, camp site cooks or owner-operators of small organisations.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 tourism environment or activity where outdoor catering is provided. This can be: an industry workplace a simulated industry environment set up for the purposes of assessment. Assessment must ensure access to: an outdoor environment appropriate outdoor catering equipment food and beverage supplies used for preparing and providing outdoor meals, that are: canned convenience dehydrated fresh frozen long-life vacuum-packed storage equipment suitable for outdoor catering: dry goods storage containers ice boxes refrigeration sufficient numbers of people to be catered for to reflect local industry needs and product profile. 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. |
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Prerequisites/co-requisites | |||
Competency Field | Tour 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 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Plan outdoor menus. |
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Element: Store and maintain food and beverages. |
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Element: Prepare and serve meals. |
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Element: Clear and clean catering equipment. |
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