NTISthis.com

Evidence Guide: DEFCM304A - Establish and operate a field kitchen

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

DEFCM304A - Establish and operate a field kitchen

What evidence can you provide to prove your understanding of each of the following citeria?

Plan and prepare for field catering operations

  1. Situation is analysed to determine catering requirements and a catering plan is developed.
  2. Personnel, stores and equipment required to complete task are calculated and organised.
  3. Catering team is briefed in accordance with workplace procedures.
  4. Tasking is issued to team members in accordance with workplace procedures.
  5. Personnel are familiarised in the correct operation of field catering equipment in accordance with manufacturers’ instructions and workplace procedures.
  6. Work health and safety (WHS) requirements and recognised safety precautions are applied throughout the operation in accordance with standard procedures.
  7. Food safety plan is developed and provided to team members.
  8. Preparation of stores and equipment is coordinated to ensure they are operational, and are ready for use and deployment.
  9. Suitable transport is organised to move personnel and equipment to the catering activity.
  10. Dangerous cargo is transported in accordance with government regulations.
  11. Competence of team members is confirmed and monitored throughout the activity.
  12. Liaison is undertaken with outside agencies as required.
Situation is analysed to determine catering requirements and a catering plan is developed.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Personnel, stores and equipment required to complete task are calculated and organised.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Catering team is briefed in accordance with workplace procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Tasking is issued to team members in accordance with workplace procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Personnel are familiarised in the correct operation of field catering equipment in accordance with manufacturers’ instructions and workplace procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Work health and safety (WHS) requirements and recognised safety precautions are applied throughout the operation in accordance with standard procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Food safety plan is developed and provided to team members.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Preparation of stores and equipment is coordinated to ensure they are operational, and are ready for use and deployment.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Suitable transport is organised to move personnel and equipment to the catering activity.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Dangerous cargo is transported in accordance with government regulations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Competence of team members is confirmed and monitored throughout the activity.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Liaison is undertaken with outside agencies as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Supervise the establishment of a field kitchen

  1. Field kitchen is sited in accordance with workplace and environmental procedures.
  2. Staff are tasked to establish field catering facilities and progress is monitored to ensure it complies with the catering plan.
  3. Setting up of catering stores and equipment is coordinated to ensure the facility is operational and ready for use.
  4. Problems with the establishment are identified and rectified as they occur to ensure the activity is in accordance with the catering plan.
  5. Support from outside agencies is organised and directed.
  6. Safety equipment is set up prior to commencing catering operations.
  7. All unexpected situations that require a quick and decisive response are recognised and responded to in accordance with operational requirements and standard procedures.
Field kitchen is sited in accordance with workplace and environmental procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Staff are tasked to establish field catering facilities and progress is monitored to ensure it complies with the catering plan.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Setting up of catering stores and equipment is coordinated to ensure the facility is operational and ready for use.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Problems with the establishment are identified and rectified as they occur to ensure the activity is in accordance with the catering plan.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Support from outside agencies is organised and directed.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Safety equipment is set up prior to commencing catering operations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

All unexpected situations that require a quick and decisive response are recognised and responded to in accordance with operational requirements and standard procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain field catering operations

  1. Personnel and resources are allocated to meet task requirements.
  2. Resources required to operate the facility are calculated.
  3. Resupply is conducted in order to maintain operations.
  4. Food safety and field hygiene procedures are implemented in accordance with the food safety plan to prevent illness and contamination.
  5. Field catering operations are monitored to ensure effective catering processes.
  6. Equipment is maintained in accordance with manufacturers’ procedures and workplace procedures.
  7. Defective performance, incorrect processes and procedures are identified, corrected and responded to in accordance with organisational guidelines.
  8. Reports and returns are compiled and issued in accordance with workplace policies and procedures.
Personnel and resources are allocated to meet task requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Resources required to operate the facility are calculated.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Resupply is conducted in order to maintain operations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Food safety and field hygiene procedures are implemented in accordance with the food safety plan to prevent illness and contamination.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Field catering operations are monitored to ensure effective catering processes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Equipment is maintained in accordance with manufacturers’ procedures and workplace procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Defective performance, incorrect processes and procedures are identified, corrected and responded to in accordance with organisational guidelines.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Reports and returns are compiled and issued in accordance with workplace policies and procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Control waste management

  1. Method of waste disposal and waste disposal facilities are established in accordance with government regulations, environmental regulations and workplace procedures.
  2. Team members are briefed on waste disposal procedures.
  3. Worksite is kept clean and tidy during work operations.
  4. Waste disposal containers are kept covered and sanitised in accordance with workplace procedures.
  5. Waste is disposed of in accordance with government regulations, environmental regulations and workplace procedures.
  6. Precautions are taken to ensure spilt fuel, lubricants and chemicals do not pollute the environment.
Method of waste disposal and waste disposal facilities are established in accordance with government regulations, environmental regulations and workplace procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Team members are briefed on waste disposal procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Worksite is kept clean and tidy during work operations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Waste disposal containers are kept covered and sanitised in accordance with workplace procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Waste is disposed of in accordance with government regulations, environmental regulations and workplace procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Precautions are taken to ensure spilt fuel, lubricants and chemicals do not pollute the environment.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cease and pack up field catering operations

  1. Staff are tasked to pack up field catering facilities.
  2. Pack up is supervised to ensure the operation is conducted in accordance with the catering plan.
  3. Stocktake of equipment is conducted.
  4. Loading of stores and equipment is coordinated to ensure that transportation is suitable for the task.
  5. Site is refurbished in accordance with workplace environmental procedures.
  6. Debriefing/evaluation of the activity is facilitated to improve future activities.
Staff are tasked to pack up field catering facilities.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pack up is supervised to ensure the operation is conducted in accordance with the catering plan.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Stocktake of equipment is conducted.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Loading of stores and equipment is coordinated to ensure that transportation is suitable for the task.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Site is refurbished in accordance with workplace environmental procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Debriefing/evaluation of the activity is facilitated to improve future activities.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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

Nil.

Consistency in performance

Competency should be demonstrated on a minimum of three field catering activities using a range of field catering equipment used within the workplace and a wide variety of catering tasks.

Context of and specific resources for assessment

Context of assessment

Competency should be assessed in the workplace or a simulated workplace, in a field environment.

Specific resources for assessment

Access is required to:

field catering equipment, facilities and stores

deployment area

deployment team

specific workplace operating procedures and publications

Required Skills and Knowledge

This describes the essential skills and knowledge and their level, required for this unit.

Required Skills

communicate effectively within a team environment

correct and direct subordinates

develop work priorities and schedules

develop teams and individuals

implement continuous improvement

implement effective workplace relationships

implement equity and diversity policies and procedures

implement operational plans

monitor safe workplace

prioritise tasking

promote team effectiveness

Required Knowledge

anti-discrimination policies and procedures

equipment maintenance techniques

first aid

food storage procedures

organisational WHS procedures

organisational policies and procedures

personal hygiene principles

planning principles

staff performance monitoring systems

workplace catering procedures

workplace hygiene and food safety procedures

Range Statement

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.

Stores and equipment may include:

Catering equipment

Field stores

Food supplies

Power distribution systems

Vehicles

Workplace procedures may include:

Hazard Analysis Critical Control Point (HACCP)

Industry standards and codes of practice

WHS policies and procedures

Organisational policies and procedures

Organisational publications

Maintenance publications

Standard Operating Procedures

Tasking may include:

Arranging for transport of refrigerated items

Attending and delivering briefings

Confirming equipment serviceability and readiness

Compiling freight and load documentation

Packing equipment for transport

Preparing dangerous cargo for transport

Field catering equipment may include:

Catering vehicles

Cooking equipment

Commercial catering equipment

Food temperature devices

Generators

Refrigeration

Water heaters

Dangerous cargo may include:

Chemicals

Gas

Fuel

Field catering facilities may include:

Cooking Area

Equipment storage area

Food storage area (refrigeration and dry goods)

Fuel storage area

Kitchen washing area

Latrines

Meal Service Area

Messing Area

Preparation Area

Sullage

Utensils washing area

Waste facilities (wet and dry)

Safety equipment may include:

Fire blankets

Fire extinguishers

First aid kits

Personal protective clothing and equipment

Resources may include:

Ice

Foodstuffs

Gas

Fuel

Chemicals

Cleaning products

Water

Food safety and field hygiene procedures may include:

Disposal of waste

Hazard Analysis Critical Control Point (HACCP)

Personal hygiene

Storage of foodstuffs

Defective performance, incorrect processes and procedures may include:

Failure to complete tasks as directed

Incorrect food handling/preparation procedures

Incorrect use of field catering equipment

Not using correct personal protective clothing/equipment

Not following organisational procedures

Poor personal hygiene

Method of waste disposal may include:

Bins

Sullage

Waste may include:

Chemicals

Foodstuff

Fuels

Grey water

Oils/Lubricants

Packaging

Pack up may include:

Attending briefings

Disassembly of facility

Loading vehicles

Packing away non-essential stores and equipment

Readying vehicles for movement

Reducing ground footprint

Site refurbishment may include:

Cleaning of site

Disposal of fuels, sullage and waste

Removal of all equipment and stores

Reporting of environmental issues outside of own scope of responsibility