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

SITTTOP005A Mapping and Delivery Guide
Provide camp site catering

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITTTOP005A - Provide camp site catering
Description This unit describes the performance outcomes, skills and knowledge required to provide catering for tour customers in a camp site environment. It requires the ability to plan menus and ensure that food is stored, prepared and served in a safe and hygienic manner. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Employability Skills The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.
Learning Outcomes and Application This unit applies to tour operators who operate tours involving the provision of meals at temporary or semi-permanent camp sites, picnic areas and rest sites. Camp site catering may be provided for a day tour or on tours that involve one or more overnight stays. Personnel who operate with some level of autonomy or under limited supervision and guidance from others are responsible for providing camp site catering. This function is undertaken by people such as owner-operators of a tour operating business, camp site cooks, tour guides and driver guides.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites This unit must be assessed after the following prerequisite units:SITXFSA001A Implement food safety proceduresSITXOHS002A Follow workplace hygiene procedures.
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
Elements of Competency Performance Criteria              
Element: Plan camp site menus.
  • Plan menus so that they are nutritionally balanced and take account of touring and customer factors.
  • Select the type of food from the full range of options available.
  • Identify any special requests and ensure that special meals can be prepared for those customers with special dietary requirements.
  • Identify any food safety hazards involved in storing, preparing and serving planned meals, assess risks and take action to eliminate or minimise them.
       
Element: Store and maintain camp site food and beverages.
  • Select and correctly use appropriate storage equipment.
  • Store all food and beverage items safely and hygienically, according to particular requirements.
  • Monitor the quality of food and beverages throughout the tour and make any required adjustments to storage.
       
Element: Prepare and serve meals.
  • Check and clean food preparation equipment as required.
  • Treat water, if required, to ensure suitability for human consumption.
  • Use a range of food preparation techniques and ensure that food is prepared in a safe and hygienic manner.
  • Use a range of cooking methods to prepare the required meals.
  • Prepare meals for customers at the appropriate times and within accepted timeframes.
  • Serve food to customers according to individual preferences and with regard to safe hygiene practices.
       
Element: Clear and clean catering equipment.
  • Clear and clean utensils and equipment in a safe, hygienic and environmentally-sound manner.
  • Remove all rubbish from the site where disposal facilities are not available and store remaining foodstuffs safely and hygienically.
       


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 safely and hygienically prepare food in a camp site environment for touring customers using a range of common preparation and cooking techniques

knowledge of food safety issues, especially as they relate to off-site catering

knowledge of general nutritional principles and the range of food options available for camp site catering

setting up, operating and breaking down camp site catering equipment and preparing and serving meals within typical workplace or touring time constraints.

Context of and specific resources for assessment

Assessment must ensure:

demonstration of skills within a camp site environment

access to the full range of catering equipment and supplies used for preparing and providing camp site meals

involvement of appropriate numbers of people to be fed to reflect local industry needs and product profile.

Methods of assessment

A range of assessment methods should be used to assess the practical skills and knowledge required to set up and operate a camp site catering facility and provide meals. The following examples are appropriate for this unit:

direct observation of the candidate safely setting up, operating and breaking down a camp site catering facility as well as preparing and serving meals

evaluation of feedback from those fed by the candidate

review of menu plans and checklists prepared or completed by the candidate

review of post-tour catering reports completed by the candidate

written and oral questioning or interview to test knowledge of OHS and food safety issues, and regulations and requirements pertaining to the preparation of food at a camp site

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:

SITTTOP002A Load touring equipment and conduct pre-departure checks

SITTTOP004B Set up and operate a camp site

SITTTOP006B Operate tours in a remote area.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.

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:

general food preparation and cooking techniques that are commonly used in a camp site environment

numeracy skills to calculate appropriate numbers of meals and proportions of ingredients

literacy skills to read cooking and storage instructions provided by the food manufacturer and passenger profiles, which include special dietary requests.

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

the general principles of nutrition in relation to providing a balanced diet for customers

the key features and operation of common camp site catering equipment

thorough understanding of food safety issues that specifically relate to camp site catering

correct and environmentally sound disposal methods for camp site catering waste.

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.

Touring and customer factors that must be considered are:

budget

duration of trip

number of passengers

climate

special dietary requirements

facilities and equipment available for cooking

availability of supplies.

Special meals may involve:

providing vegetarian meals

catering for those with food allergies

catering for those with cultural dietary requirements.

Food safety hazards may include:

no access to refrigeration or appropriate cooling facilities for perishable goods

minimal or no facilities to properly wash perishable foodstuffs, and cooking and storage equipment

contaminated water supplies.

Storage equipment may involve:

refrigeration

ice boxes

dry goods storage containers.

Food and beverages may be:

fresh

frozen

dehydrated

canned

convenience

vacuum-packed

long-life.

Food preparation techniques may include:

washing

peeling

cutting

slicing

dicing.

Cooking methods may include:

barbequing

roasting

frying

grilling

boiling.

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
Plan menus so that they are nutritionally balanced and take account of touring and customer factors. 
Select the type of food from the full range of options available. 
Identify any special requests and ensure that special meals can be prepared for those customers with special dietary requirements. 
Identify any food safety hazards involved in storing, preparing and serving planned meals, assess risks and take action to eliminate or minimise them. 
Select and correctly use appropriate storage equipment. 
Store all food and beverage items safely and hygienically, according to particular requirements. 
Monitor the quality of food and beverages throughout the tour and make any required adjustments to storage. 
Check and clean food preparation equipment as required. 
Treat water, if required, to ensure suitability for human consumption. 
Use a range of food preparation techniques and ensure that food is prepared in a safe and hygienic manner. 
Use a range of cooking methods to prepare the required meals. 
Prepare meals for customers at the appropriate times and within accepted timeframes. 
Serve food to customers according to individual preferences and with regard to safe hygiene practices. 
Clear and clean utensils and equipment in a safe, hygienic and environmentally-sound manner. 
Remove all rubbish from the site where disposal facilities are not available and store remaining foodstuffs safely and hygienically. 

Forms

Assessment Cover Sheet

SITTTOP005A - Provide camp site catering
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

SITTTOP005A - Provide camp site catering

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: