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Evidence Guide: SITHKOP008 - 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!

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SITHKOP008 - Select catering systems

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

Determine catering system requirements.

  1. Consult with key personnel and identify catering system requirements for the organisation.
  2. Identify operational constraints that affect the type of system used.
  3. Determine organisational system requirements based on analysis of relevant factors.
Consult with key personnel and identify catering system requirements for the organisation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify operational constraints that affect the type of system used.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine organisational system requirements based on analysis of relevant factors.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate catering systems.

  1. Evaluate food production characteristics of different systems.
  2. Evaluate system processes and equipment for all stages of the food production process.
  3. Analyse staffing requirements for specific systems and identify current and future staffing needs.
  4. Identify installation requirements for systems and their operational impacts.
  5. Identify and assess potential waste issues for effects on profitability.
  6. Assess food hazard analysis and control points for different systems.
Evaluate food production characteristics of different systems.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Analyse staffing requirements for specific systems and identify current and future staffing needs.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify installation requirements for systems and their operational impacts.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and assess potential waste issues for effects on profitability.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess food hazard analysis and control points for different systems.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select catering system.

  1. Analyse costs and benefits of different systems.
  2. Complete overall assessment of production and organisational changes required to introduce particular systems.
  3. Select a catering system that suits the characteristics and needs of the organisation.
Analyse costs and benefits of different systems.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete overall assessment of production and organisational changes required to introduce particular systems.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select a catering system that suits the characteristics and needs of the organisation.

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. 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 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 installation requirements for systems and their operational impacts.

2.5.Identify and assess potential waste 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 that suits the characteristics and needs of the organisation.

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. 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 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 installation requirements for systems and their operational impacts.

2.5.Identify and assess potential waste 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 that suits the characteristics and needs of the organisation.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

evaluate the following catering systems for suitability for organisational requirements:

cook-chill for five day life

cook-chill for extended life

cook-freeze

fresh cook

identify and assess organisational operational constraints and operating features when selecting the above appropriate systems.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

methods of cookery for all major food types

methods for preserved and packaged foods

for hospitality and catering organisations specified in the unit application, as well as for the specific organisation:

comprehensive details of all food production processes for:

receiving

mise en place

preparing or cooking

post-cooking storage

reconstitution

re-thermalisation

serving

storing

operational constraints that affect the type of system used:

facilities and equipment

financial resources

human resources (current skills and training needs)

types of catering systems specified in the performance evidence and their food production characteristics for different production methods

operating features of different catering systems:

installation requirements

staffing requirements

wastage rates and issues

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

Range Statement

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

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

Relevant factors must involve consideration of one or more of the following:

holding requirements

location of service points

production volume

type of menu and nutritional requirements