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Evidence Guide: DEFCM305A - Assist with the establishment and operation of 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

 

DEFCM305A - Assist with the establishment and operation of a field kitchen

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

Prepare for catering activities

  1. Instructions for the activity are received and confirmed with supervisor.
  2. Equipment and stores are checked for completeness and serviceability in accordance with given directionsand workplace procedures.
  3. Equipment and stores are packed in accordance with given directions and workplace procedures.
  4. Work health and safety (WHS) requirements and recognised safety precautions are applied throughout the operation in accordance with standard procedures.
  5. Food safety plan is obtained from supervisor and is followed throughout the operation.
  6. Personal protective equipment is selected and used during field catering operations.
  7. Environmentally sustainable work practices are identified, assessed and implemented where feasible.
Instructions for the activity are received and confirmed with supervisor.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Equipment and stores are checked for completeness and serviceability in accordance with given directionsand workplace procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Equipment and stores are packed in accordance with given directions 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 obtained from supervisor and is followed throughout the operation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Personal protective equipment is selected and used during field catering operations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Environmentally sustainable work practices are identified, assessed and implemented where feasible.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assist with the establishment of a field kitchen

  1. Field catering facilities are established in accordance with given directions and workplace procedures.
  2. Field catering tasks are completed as directed by appropriate personnel.
  3. Equipment and stores are safeguarded against loss or damage.
Field catering facilities are established in accordance with given directions and workplace procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Field catering tasks are completed as directed by appropriate personnel.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Equipment and stores are safeguarded against loss or damage.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Conduct field catering operations

  1. Field catering equipment is selected and inspected prior to operation.
  2. Appropriate safety equipment is selected and used while operating catering equipment.
  3. Field catering equipment is operated in accordance with manufacturers’ instructions.
  4. Equipment faults are identified and rectified in accordance with workplace procedures.
  5. Emergency procedures are followed when incidents/accidents occur.
Field catering equipment is selected and inspected prior to operation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Appropriate safety equipment is selected and used while operating catering equipment.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Field catering equipment is operated in accordance with manufacturers’ instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Equipment faults are identified and rectified in accordance with workplace procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Emergency procedures are followed when incidents/accidents occur.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain food safety and hygiene

  1. Personal hygiene is maintained when working within a field kitchen.
  2. Food is stored appropriately to avoid spoilage and contamination in accordance with food safety procedures.
  3. Cleanliness of field catering equipment and facilities is maintained in accordance with workplace hygiene procedures.
  4. Kitchen waste is disposed of in accordance with workplace procedures.
Personal hygiene is maintained when working within a field kitchen.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Food is stored appropriately to avoid spoilage and contamination in accordance with food safety procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cleanliness of field catering equipment and facilities is maintained in accordance with workplace hygiene procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Kitchen waste is disposed of in accordance with workplace procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assist with waste management

  1. Worksite is kept clean and tidy during work operations.
  2. Waste disposal containers are kept covered and sanitised in accordance with workplace procedures.
  3. Waste is disposed of in accordance with government regulations, environmental regulations and workplace procedures.
  4. Precautions are taken to ensure spilt fuel, lubricants and chemicals do not pollute the environment.
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 field catering operations

  1. Equipment and stores are packed away in accordance with workplace procedures.
  2. Unused foodstuffs are disposed of in accordance with workplace procedures.
  3. Kitchen site is refurbished in accordance with organisational environmental policies and procedures.
Equipment and stores are packed away in accordance with workplace procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Unused foodstuffs are disposed of in accordance with workplace procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Kitchen site is refurbished in accordance with organisational environmental policies and procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Refurbish stores and equipment

  1. Equipment is cleaned in accordance with manufacturers’ instructions and workplace procedures.
  2. Equipment is maintained in accordance with manufacturers’ procedures and workplace procedures.
  3. Stores are refurbished in accordance with given instructions and workplace procedures.
Equipment is cleaned in accordance with manufacturers’ instructions and workplace procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Stores are refurbished in accordance with given instructions and workplace procedures.

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 a field environment.

Specific resources for assessment

Access is required to:

field catering equipment

facilities

stores

Required Skills and Knowledge

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

Required Skills

apply first aid

follow instructions/directives and report information

maintain equipment at an operational level

respond to fire or other minor emergency

select and use appropriate catering equipment

teamwork

use a variety of verbal and nonverbal communication techniques

Required Knowledge

composition of teams and roles and responsibilities of team members

deployment procedures

food safety procedures

maintenance procedures

organisational WHS procedures

organisational procedures

operation of electrical, gas and fuel catering equipment

personal hygiene principles

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.

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

Field catering facilities may include:

Catering equipment

Dining area

Equipment storage area

Food preparation area

Food storage area (refrigeration and dry goods)

Kitchen washing area

Latrines

Lighting and signage

Meal service area

Power generation equipment

Safety equipment

Storage area for combustible fuels

Sullage

Utensils washing area

Waste facilities (wet and dry)

Field catering tasks may include:

Cleaning catering equipment and facilities

Cooking and preparing food

Disposing of kitchen waste

Receiving and storing foodstuffs

Field catering equipment may include:

Catering accessory equipment (pots, pans, utensils, tables, chairs, lighting, cleaning equipment)

Catering vehicles

Cooking equipment (electrical, fuel or gas)

Food temperature devices

Generators

Refrigeration (portable or vehicle)

Appropriate safety equipment may include:

Fire extinguishers

Fire blankets

First aid kits

Personal protective clothing and equipment

Incidents/accidents may include:

Burns

Cuts

Electrical faults within power generation equipment or mains power supplies

Explosions

Fires

Heat exhaustion

Malfunctions within catering equipment

Spills/leakage of combustible fuels

Personal hygiene may include:

Clean clothing

Preventing spread of infection

Showering

Washing hands

Waste may include:

Chemicals

Foodstuff

Fuels

Grey water

Oils/Lubricants

Packaging