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Evidence Guide: DEFMIL147 - 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

 

DEFMIL147 - 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. Determine catering situation requirements and develop a catering plan
  2. Plan and organise personnel, stores and equipment required to complete task
  3. Apply operational work health and safety (WHS)/occupational health and safety (OHS) requirements and recognised safety precautions
  4. Brief and task catering team in accordance with catering plan
  5. Ensure personnel are familiar with the correct operation of field catering equipment in accordance with manufacturer instructions
  6. Develop and communicate food safety plan to team members
  7. Coordinate preparation of stores and equipment to ensure they are operational, and are ready for use and deployment
  8. Organise suitable transport to move personnel and equipment to catering activity
  9. Transport dangerous cargo in accordance with government regulations and operational procedures
  10. Confirm and monitor competence of team members
  11. Liaise with outside agencies, as required
Determine catering situation requirements and develop a catering plan

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Plan and organise personnel, stores and equipment required to complete task

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply operational work health and safety (WHS)/occupational health and safety (OHS) requirements and recognised safety precautions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Brief and task catering team in accordance with catering plan

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure personnel are familiar with the correct operation of field catering equipment in accordance with manufacturer instructions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop and communicate food safety plan to team members

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Coordinate preparation of stores and equipment to ensure they are operational, and are ready for use and deployment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Organise suitable transport to move personnel and equipment to catering activity

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Transport dangerous cargo in accordance with government regulations and operational procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm and monitor competence of team members

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Liaise with outside agencies, as required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Supervise the establishment of a field kitchen

  1. Site field kitchen in accordance with environmental procedures
  2. Task staff to establish field catering facilities and monitor progress against catering plan
  3. Coordinate setting up of catering stores and equipment to ensure facility is operational and ready for use
  4. Identify and manage problems with establishment or unexpected situations as they occur, in accordance with catering plan
  5. Coordinate support from outside agencies
  6. Set up safety equipment prior to commencing catering operations
Site field kitchen in accordance with environmental procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Task staff to establish field catering facilities and monitor progress against catering plan

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Coordinate setting up of catering stores and equipment to ensure facility is operational and ready for use

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and manage problems with establishment or unexpected situations as they occur, in accordance with catering plan

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Coordinate support from outside agencies

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set up safety equipment prior to commencing catering operations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain field catering operations

  1. Calculate required resources to operate field facility and conduct resupply, as required
  2. Maintain equipment in accordance with manufacturer procedures
  3. Identify and respond to defective performance and incorrect processes or procedures in accordance with organisational procedure
  4. Report on activity and compile returns
Calculate required resources to operate field facility and conduct resupply, as required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain equipment in accordance with manufacturer procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and respond to defective performance and incorrect processes or procedures in accordance with organisational procedure

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report on activity and compile returns

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Control waste management

  1. Establish method of waste disposal and waste disposal facilities in accordance with relevant government regulations, food safety standards and environmental regulations
  2. Brief and manage team members on waste disposal in accordance with operational procedures and regulations
  3. Keep worksite clean during work operations, and keep waste disposal containers covered and sanitised
  4. Take precautions to ensure spilt fuel, lubricants and chemicals do not pollute the environment
Establish method of waste disposal and waste disposal facilities in accordance with relevant government regulations, food safety standards and environmental regulations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Brief and manage team members on waste disposal in accordance with operational procedures and regulations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Keep worksite clean during work operations, and keep waste disposal containers covered and sanitised

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Take precautions to ensure spilt fuel, lubricants and chemicals do not pollute the environment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cease field operations

  1. Task staff to pack up field catering facilities
  2. Supervise pack up in accordance with catering plan
  3. Conduct stocktake of equipment
  4. Coordinate loading of stores and equipment to ensure that transportation is suitable for task
  5. Refurbish site in accordance with workplace environmental procedures
  6. Facilitate debriefing and evaluation of field activity
Task staff to pack up field catering facilities

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Supervise pack up in accordance with catering plan

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Conduct stocktake of equipment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Coordinate loading of stores and equipment to ensure that transportation is suitable for task

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Refurbish site in accordance with workplace environmental procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Facilitate debriefing and evaluation of field activity

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1

Plan and prepare for field catering operations

1.1

Determine catering situation requirements and develop a catering plan

1.2

Plan and organise personnel, stores and equipment required to complete task

1.3

Apply operational work health and safety (WHS)/occupational health and safety (OHS) requirements and recognised safety precautions

1.4

Brief and task catering team in accordance with catering plan

1.5

Ensure personnel are familiar with the correct operation of field catering equipment in accordance with manufacturer instructions

1.6

Develop and communicate food safety plan to team members

1.7

Coordinate preparation of stores and equipment to ensure they are operational, and are ready for use and deployment

1.8

Organise suitable transport to move personnel and equipment to catering activity

1.9

Transport dangerous cargo in accordance with government regulations and operational procedures

1.10

Confirm and monitor competence of team members

1.11

Liaise with outside agencies, as required

2

Supervise the establishment of a field kitchen

2.1

Site field kitchen in accordance with environmental procedures

2.2

Task staff to establish field catering facilities and monitor progress against catering plan

2.3

Coordinate setting up of catering stores and equipment to ensure facility is operational and ready for use

2.4

Identify and manage problems with establishment or unexpected situations as they occur, in accordance with catering plan

2.5

Coordinate support from outside agencies

2.6

Set up safety equipment prior to commencing catering operations

3

Maintain field catering operations

3.1

Calculate required resources to operate field facility and conduct resupply, as required

3.2

Maintain equipment in accordance with manufacturer procedures

3.3

Identify and respond to defective performance and incorrect processes or procedures in accordance with organisational procedure

3.4

Report on activity and compile returns

4

Control waste management

4.1

Establish method of waste disposal and waste disposal facilities in accordance with relevant government regulations, food safety standards and environmental regulations

4.2

Brief and manage team members on waste disposal in accordance with operational procedures and regulations

4.3

Keep worksite clean during work operations, and keep waste disposal containers covered and sanitised

4.4

Take precautions to ensure spilt fuel, lubricants and chemicals do not pollute the environment

5

Cease field operations

5.1

Task staff to pack up field catering facilities

5.2

Supervise pack up in accordance with catering plan

5.3

Conduct stocktake of equipment

5.4

Coordinate loading of stores and equipment to ensure that transportation is suitable for task

5.5

Refurbish site in accordance with workplace environmental procedures

5.6

Facilitate debriefing and evaluation of field activity

Required Skills and Knowledge

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1

Plan and prepare for field catering operations

1.1

Determine catering situation requirements and develop a catering plan

1.2

Plan and organise personnel, stores and equipment required to complete task

1.3

Apply operational work health and safety (WHS)/occupational health and safety (OHS) requirements and recognised safety precautions

1.4

Brief and task catering team in accordance with catering plan

1.5

Ensure personnel are familiar with the correct operation of field catering equipment in accordance with manufacturer instructions

1.6

Develop and communicate food safety plan to team members

1.7

Coordinate preparation of stores and equipment to ensure they are operational, and are ready for use and deployment

1.8

Organise suitable transport to move personnel and equipment to catering activity

1.9

Transport dangerous cargo in accordance with government regulations and operational procedures

1.10

Confirm and monitor competence of team members

1.11

Liaise with outside agencies, as required

2

Supervise the establishment of a field kitchen

2.1

Site field kitchen in accordance with environmental procedures

2.2

Task staff to establish field catering facilities and monitor progress against catering plan

2.3

Coordinate setting up of catering stores and equipment to ensure facility is operational and ready for use

2.4

Identify and manage problems with establishment or unexpected situations as they occur, in accordance with catering plan

2.5

Coordinate support from outside agencies

2.6

Set up safety equipment prior to commencing catering operations

3

Maintain field catering operations

3.1

Calculate required resources to operate field facility and conduct resupply, as required

3.2

Maintain equipment in accordance with manufacturer procedures

3.3

Identify and respond to defective performance and incorrect processes or procedures in accordance with organisational procedure

3.4

Report on activity and compile returns

4

Control waste management

4.1

Establish method of waste disposal and waste disposal facilities in accordance with relevant government regulations, food safety standards and environmental regulations

4.2

Brief and manage team members on waste disposal in accordance with operational procedures and regulations

4.3

Keep worksite clean during work operations, and keep waste disposal containers covered and sanitised

4.4

Take precautions to ensure spilt fuel, lubricants and chemicals do not pollute the environment

5

Cease field operations

5.1

Task staff to pack up field catering facilities

5.2

Supervise pack up in accordance with catering plan

5.3

Conduct stocktake of equipment

5.4

Coordinate loading of stores and equipment to ensure that transportation is suitable for task

5.5

Refurbish site in accordance with workplace environmental procedures

5.6

Facilitate debriefing and evaluation of field activity

Evidence required to demonstrate competence in this unit must be relevant to and satisfy all of the requirements of the elements and performance criteria on at least one occasion and include:

applying relevant legislation, and organisational policies and procedures

applying relevant food safety standards

developing work priorities and schedules

identifying hazards, assessing risks and implementing control measures

implementing operational plans

promoting team effectiveness.

Evidence required to demonstrate competence in this unit must be relevant to and satisfy all of the requirements of the elements and performance criteria and include knowledge of:

equipment maintenance techniques

food storage procedures

personal hygiene principles

planning principles

relevant legislation, and organisational policies and procedures including catering, hygiene and food safety standards

safety equipment including:

fire blankets

fire extinguishers

first aid kits

personal protective clothing and equipment.

Range Statement

Range is restricted to essential operating conditions and any other variables essential to the work environment.

Non-essential conditions may be found in the Companion Volume Implementation Guide.