SITHKOP008
Select catering systems


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.


Elements and Performance Criteria

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 Performance

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.


Evidence of Knowledge

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.


Assessment Conditions

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.


Foundation Skills

Foundation skills essential to performance in this unit, but not explicit in the performance criteria are listed here, along with a brief context statement.

SKILLS

DESCRIPTION

Reading skills to:

read and interpret detailed product specifications for different catering systems.

Numeracy skills to:

calculate waste issues and impacts on profitability

review complex financial information, and calculate costs of production and costs for installing a new system.

Learning skills to:

research product options for and suppliers of catering systems.

Problem-solving skills to:

analyse and evaluate all aspects of the organisation’s catering operation and select a catering system that best suits its characteristics and needs.

Planning and organising skills to:

access and sort all information required to evaluate different catering systems and coordinate a timely and efficient selection process

identify organisational operational constraints and select a system to complement operations.


Range Statement

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


Sectors

Hospitality


Competency Field

Kitchen Operations