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Evidence Guide: SITHCCC036B - Select catering systems

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

 

SITHCCC036B - Select catering systems

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

Review catering system requirements.

  1. Review catering system requirements taking into account all relevant factors.
  2. Identify enterprise constraints for the system.
Review catering system requirements taking into account all relevant factors.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify enterprise constraints for the system.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Evaluate and select the catering system.

  1. Evaluate the food production characteristics of systems against identified requirements.
  2. Evaluate system processes and equipment for all stagesof the food production process.
  3. Evaluate staffing requirements for specific systems and match to identified requirements.
  4. Evaluate the installation requirements for specific systems and their operational impacts.
  5. Take into account production and organisational changes required to introduce particular systems.
  6. Identify and assess potential wastage issues for effects on profitability and their ability to cause negative environmental impacts.
  7. Identify quality control and hazard analysis and critical control points (HACCP) requirements for the chosen system.
  8. Consider costs and benefits of different systems and make selections accordingly.
Evaluate the food production characteristics of systems against identified requirements.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Evaluate system processes and equipment for all stagesof the food production process.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Evaluate staffing requirements for specific systems and match to identified requirements.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Evaluate the installation requirements for specific systems and their operational impacts.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Take into account production and organisational changes required to introduce particular systems.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify and assess potential wastage issues for effects on profitability and their ability to cause negative environmental impacts.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify quality control and hazard analysis and critical control points (HACCP) requirements for the chosen system.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Consider costs and benefits of different systems and make selections accordingly.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential:

ability to assess and select catering systems for specific catering operations

ability to determine enterprise needs and constraints in selecting a system

project or work activities that allow the candidate to select a system for specific workplace situations and needs.

Context of and specific resources for assessment

Assessment must ensure:

access to a range of catering systems, related documentation and suppliers.

Methods of assessment

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

case studies to assess ability to select appropriate catering systems for a particular enterprise or context

project to select an appropriate catering system for an enterprise, including research, costing, evaluation and recommendations

evaluation of reports prepared by the candidate detailing the processes and challenges involved in the selection of a catering system

written or oral questions to test knowledge of advantages and limitations of various catering systems

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:

SITHCCC017A Organise bulk cooking operations

SITHCCC032A Apply cook-chill production processes

SITXFIN007A Manage physical assets.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.

Required Skills and Knowledge

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

The following skills must be assessed as part of this unit:

problem-solving skills to consider options and select the most appropriate option for a particular situation, and to deal with malfunctioning equipment

literacy skills to assess published information on different catering systems

numeracy skills to calculate operating costs and costs of purchase versus hire.

The following knowledge must be assessed as part of this unit:

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

types of catering systems and their operating features, including:

fresh cook

cook-chill for 5 day life

cook-chill for extended life

cook-freeze

commercially packaged foods (tinned or dried)

knowledge and understanding of the nutrition principles relating to each system

requirements, regulations and legislation that impact on different systems, including OHS, hygiene codes, HACCP and storage issues.

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.

Catering systems refer to integrated and distinct production, distribution and service systems, including the following:

fresh cook

cook-chill for 5 day life

cook-chill for extended life

cook-freeze.

Relevant factors may include:

type of menu and nutritional requirements

production volume

location of service points

holding requirements.

Enterprise constraints for the system must include availability of:

facilities and equipment

operational issues

financial resources

human resources (current skills and training needs).

Stages of the food production process that need to be considered and evaluated in the selection of catering systems must include:

receiving

storing

mise en place

preparing or cooking

post-cooking storage

re-thermalisation or reconstitution where applicable

serving.