Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

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 the 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 the installation requirements for systems and their operational impacts.

2.5 Identify and assess potential wastage 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 which suits the characteristics and needs of the organisation.

Required skills

communication skills to consult on system requirements with key personnel

critical thinking skills to analyse and evaluate all aspects of the organisation’s catering operation and select a catering system which best suits its characteristics and needs

initiative and enterprise skills to select a system with the best cost benefits

literacy skills to:

read and interpret detailed product specifications for different catering systems

research product options for and suppliers of catering systems

numeracy skills to:

calculate wastage issues and impacts on profitability

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

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

problem-solving skills to identify organisational operational constraints and select a system which complements operations

self-management skills to take responsibility for the selection of catering systems

teamwork skills to invite and coordinate the input of others in the organisation.

Required knowledge

methods of cookery for all major food types, including preserved and packaged foods

for various types of hospitality and catering organisations and the organisation in particular:

comprehensive details of all food production processes for:

receiving

mise en place

preparing or cooking

postcooking storage

reconstitution

rethermalisation

serving

operational constraints that affect the type of system used including:

available facilities and equipment

financial resources

human resources

types of catering systems and their food production characteristics for different production methods:

commercially packaged foods (tinned or dried)

cook–chill for 5 day life

cook–chill for extended life

cook–freeze

fresh cook

operating features of different catering systems including:

installation requirements

staffing requirements

wastage rates and issues

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

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to:

determine catering system requirements for the organisation and evaluate different catering systems

identify and assess organisational operational constraints when selecting an appropriate system

integrate knowledge of:

food production processes

types of catering systems and their food production characteristics for different production methods

operating features of different catering systems.

Context of and specific resources for assessment

Assessment must ensure use of:

a hospitality or catering industry business operation for which a tailored catering system is selected and workplace documentation defined in the Assessment Guidelines; this can be a:

real industry workplace

simulated industry environment such as a training kitchen servicing customers

operational information about food production processes for commercial caterers

product specifications for a range of integrated catering systems.

Method of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

project to allow the individual to:

research different catering systems

evaluate and select an integrated catering system to meet the food production needs of a specific catering organisation

consider all operational constraints

report on the rationale for selecting a particular catering system

case studies to assess the individual’s ability to select catering systems for organisations using different food production methods such as fresh cook and cook-freeze

problem-solving exercises to allow the individual to consider and report on a range of operational food production constraints that affect the selection of a particular catering system

written or oral questioning to assess knowledge of:

food production processes

types of catering systems and their food production characteristics for different production methods

operating features of different catering systems

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

BSBPMG510A Manage projects

BSBRES401A Analyse and present research information

SITHKOP403 Coordinate cooking operations

SITXFIN601 Manage physical assets.

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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Catering systems include:

cook–chill for 5 day life

cook–chill for extended life

cook–freeze

fresh cook.

Operational constraintsfor the system include:

facilities and equipment

financial resources

human resources (current skills and training needs).

Relevant factors may include:

holding requirements

location of service points

production volume

type of menu and nutritional requirements.

All stages of the food production process include:

mise en place

postcooking storage

preparing or cooking

receiving

reconstitution

rethermalisation

serving

storing.