NTISthis.com

Evidence Guide: SITTTOP005A - Provide camp site catering

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

 

SITTTOP005A - Provide camp site catering

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

Plan camp site menus.

  1. Plan menus so that they are nutritionally balanced and take account of touring and customer factors.
  2. Select the type of food from the full range of options available.
  3. Identify any special requests and ensure that special meals can be prepared for those customers with special dietary requirements.
  4. Identify any food safety hazards involved in storing, preparing and serving planned meals, assess risks and take action to eliminate or minimise them.
Plan menus so that they are nutritionally balanced and take account of touring and customer factors.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select the type of food from the full range of options available.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify any special requests and ensure that special meals can be prepared for those customers with special dietary requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify any food safety hazards involved in storing, preparing and serving planned meals, assess risks and take action to eliminate or minimise them.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store and maintain camp site food and beverages.

  1. Select and correctly use appropriate storage equipment.
  2. Store all food and beverage items safely and hygienically, according to particular requirements.
  3. Monitor the quality of food and beverages throughout the tour and make any required adjustments to storage.
Select and correctly use appropriate storage equipment.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store all food and beverage items safely and hygienically, according to particular requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor the quality of food and beverages throughout the tour and make any required adjustments to storage.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and serve meals.

  1. Check and clean food preparation equipment as required.
  2. Treat water, if required, to ensure suitability for human consumption.
  3. Use a range of food preparation techniques and ensure that food is prepared in a safe and hygienic manner.
  4. Use a range of cooking methods to prepare the required meals.
  5. Prepare meals for customers at the appropriate times and within accepted timeframes.
  6. Serve food to customers according to individual preferences and with regard to safe hygiene practices.
Check and clean food preparation equipment as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Treat water, if required, to ensure suitability for human consumption.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use a range of food preparation techniques and ensure that food is prepared in a safe and hygienic manner.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use a range of cooking methods to prepare the required meals.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare meals for customers at the appropriate times and within accepted timeframes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Serve food to customers according to individual preferences and with regard to safe hygiene practices.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clear and clean catering equipment.

  1. Clear and clean utensils and equipment in a safe, hygienic and environmentally-sound manner.
  2. Remove all rubbish from the site where disposal facilities are not available and store remaining foodstuffs safely and hygienically.
Clear and clean utensils and equipment in a safe, hygienic and environmentally-sound manner.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Remove all rubbish from the site where disposal facilities are not available and store remaining foodstuffs safely and hygienically.

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 in this unit

Evidence of the following is essential:

ability to safely and hygienically prepare food in a camp site environment for touring customers using a range of common preparation and cooking techniques

knowledge of food safety issues, especially as they relate to off-site catering

knowledge of general nutritional principles and the range of food options available for camp site catering

setting up, operating and breaking down camp site catering equipment and preparing and serving meals within typical workplace or touring time constraints.

Context of and specific resources for assessment

Assessment must ensure:

demonstration of skills within a camp site environment

access to the full range of catering equipment and supplies used for preparing and providing camp site meals

involvement of appropriate numbers of people to be fed to reflect local industry needs and product profile.

Methods of assessment

A range of assessment methods should be used to assess the practical skills and knowledge required to set up and operate a camp site catering facility and provide meals. The following examples are appropriate for this unit:

direct observation of the candidate safely setting up, operating and breaking down a camp site catering facility as well as preparing and serving meals

evaluation of feedback from those fed by the candidate

review of menu plans and checklists prepared or completed by the candidate

review of post-tour catering reports completed by the candidate

written and oral questioning or interview to test knowledge of OHS and food safety issues, and regulations and requirements pertaining to the preparation of food at a camp site

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:

SITTTOP002A Load touring equipment and conduct pre-departure checks

SITTTOP004B Set up and operate a camp site

SITTTOP006B Operate tours in a remote area.

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:

general food preparation and cooking techniques that are commonly used in a camp site environment

numeracy skills to calculate appropriate numbers of meals and proportions of ingredients

literacy skills to read cooking and storage instructions provided by the food manufacturer and passenger profiles, which include special dietary requests.

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

the general principles of nutrition in relation to providing a balanced diet for customers

the key features and operation of common camp site catering equipment

thorough understanding of food safety issues that specifically relate to camp site catering

correct and environmentally sound disposal methods for camp site catering waste.

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.

Touring and customer factors that must be considered are:

budget

duration of trip

number of passengers

climate

special dietary requirements

facilities and equipment available for cooking

availability of supplies.

Special meals may involve:

providing vegetarian meals

catering for those with food allergies

catering for those with cultural dietary requirements.

Food safety hazards may include:

no access to refrigeration or appropriate cooling facilities for perishable goods

minimal or no facilities to properly wash perishable foodstuffs, and cooking and storage equipment

contaminated water supplies.

Storage equipment may involve:

refrigeration

ice boxes

dry goods storage containers.

Food and beverages may be:

fresh

frozen

dehydrated

canned

convenience

vacuum-packed

long-life.

Food preparation techniques may include:

washing

peeling

cutting

slicing

dicing.

Cooking methods may include:

barbequing

roasting

frying

grilling

boiling.