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Evidence Guide: TLIX5045 - Manage and monitor catering on deployed operations

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

 

TLIX5045 - Manage and monitor catering on deployed operations

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

Prepare for catering operations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Information is sourced and analysed to identify catering factors to be considered in supporting operations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Logistics information management systems and planning tools are utilised in scheduling and coordinating catering

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Catering equipment maintenance is scheduled within constraints of delivering catering support to operations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Catering facility establishment is monitored to promote a functional and technically efficient catering operation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Instructions are prepared and delivered to implement and coordinate catering operations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Technical advice is provided to management and stakeholders

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Work health and safety (WHS)/occupational health and safety (OHS) requirements and recognised safety precautions are applied throughout operation in accordance with standard procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure compliance with food safety

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Resources required to meet food safety requirements are accessed and made available

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Observance of food safety programs is monitored

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Corrective action in response to food safety noncompliance is taken in close consultation with senior caterer

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Food recall or quarantine notices are acted on to ensure food safety

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Manage food service

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Catering team is supervised to ensure links between receipt and storage of food, food preparation and food service are actively maintained to meet food standards and catering support requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Menu planning and preparation is monitored to ensure menu complements the operational plan and provides sound nutritional balance to personnel

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Staff rostering is monitored to ensure it accurately reflects catering support requirements and utilises staff efficiently and sustainably

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Organisational policies and procedures relating to food service are implemented and monitored in delivering catering support

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Consistent quality in service and food product is supervised to meet food standards and catering support requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Inventory management relating to provisioning, procurement, supply, receipt and storage of food and food service material is supervised to meet food standards and catering support requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

External stakeholders are liaised with during ongoing monitoring of catering support requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Processes and procedures relating to food usage and resource accounting are monitored

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Minimise waste and manage food and waste disposal

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Opportunities to reduce waste are identified and acted on within catering facility

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cost control procedures are implemented to minimise waste within catering facility and to use catering resources efficiently

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Development and implementation of waste management arrangements are monitored to ensure waste management supports good field hygiene and environmental protection

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Waste management processes and procedures are monitored to ensure compliance with field hygiene and environmental standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Agencies responsible for removing waste and monitoring field hygiene are liaised with to ensure compliance with field hygiene and environmental standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

Elements describe the essential outcomes.

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

1

Prepare for catering operations

1.1

Information is sourced and analysed to identify catering factors to be considered in supporting operations

1.2

Logistics information management systems and planning tools are utilised in scheduling and coordinating catering

1.3

Catering equipment maintenance is scheduled within constraints of delivering catering support to operations

1.4

Catering facility establishment is monitored to promote a functional and technically efficient catering operation

1.5

Instructions are prepared and delivered to implement and coordinate catering operations

1.6

Technical advice is provided to management and stakeholders

1.7

Work health and safety (WHS)/occupational health and safety (OHS) requirements and recognised safety precautions are applied throughout operation in accordance with standard procedures

2

Ensure compliance with food safety

2.1

Resources required to meet food safety requirements are accessed and made available

2.2

Observance of food safety programs is monitored

2.3

Corrective action in response to food safety noncompliance is taken in close consultation with senior caterer

2.4

Food recall or quarantine notices are acted on to ensure food safety

3

Manage food service

3.1

Catering team is supervised to ensure links between receipt and storage of food, food preparation and food service are actively maintained to meet food standards and catering support requirements

3.2

Menu planning and preparation is monitored to ensure menu complements the operational plan and provides sound nutritional balance to personnel

3.3

Staff rostering is monitored to ensure it accurately reflects catering support requirements and utilises staff efficiently and sustainably

3.4

Organisational policies and procedures relating to food service are implemented and monitored in delivering catering support

3.5

Consistent quality in service and food product is supervised to meet food standards and catering support requirements

3.6

Inventory management relating to provisioning, procurement, supply, receipt and storage of food and food service material is supervised to meet food standards and catering support requirements

3.7

External stakeholders are liaised with during ongoing monitoring of catering support requirements

3.8

Processes and procedures relating to food usage and resource accounting are monitored

4

Minimise waste and manage food and waste disposal

4.1

Opportunities to reduce waste are identified and acted on within catering facility

4.2

Cost control procedures are implemented to minimise waste within catering facility and to use catering resources efficiently

4.3

Development and implementation of waste management arrangements are monitored to ensure waste management supports good field hygiene and environmental protection

4.4

Waste management processes and procedures are monitored to ensure compliance with field hygiene and environmental standards

4.5

Agencies responsible for removing waste and monitoring field hygiene are liaised with to ensure compliance with field hygiene and environmental standards

Required Skills and Knowledge

Elements describe the essential outcomes.

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

1

Prepare for catering operations

1.1

Information is sourced and analysed to identify catering factors to be considered in supporting operations

1.2

Logistics information management systems and planning tools are utilised in scheduling and coordinating catering

1.3

Catering equipment maintenance is scheduled within constraints of delivering catering support to operations

1.4

Catering facility establishment is monitored to promote a functional and technically efficient catering operation

1.5

Instructions are prepared and delivered to implement and coordinate catering operations

1.6

Technical advice is provided to management and stakeholders

1.7

Work health and safety (WHS)/occupational health and safety (OHS) requirements and recognised safety precautions are applied throughout operation in accordance with standard procedures

2

Ensure compliance with food safety

2.1

Resources required to meet food safety requirements are accessed and made available

2.2

Observance of food safety programs is monitored

2.3

Corrective action in response to food safety noncompliance is taken in close consultation with senior caterer

2.4

Food recall or quarantine notices are acted on to ensure food safety

3

Manage food service

3.1

Catering team is supervised to ensure links between receipt and storage of food, food preparation and food service are actively maintained to meet food standards and catering support requirements

3.2

Menu planning and preparation is monitored to ensure menu complements the operational plan and provides sound nutritional balance to personnel

3.3

Staff rostering is monitored to ensure it accurately reflects catering support requirements and utilises staff efficiently and sustainably

3.4

Organisational policies and procedures relating to food service are implemented and monitored in delivering catering support

3.5

Consistent quality in service and food product is supervised to meet food standards and catering support requirements

3.6

Inventory management relating to provisioning, procurement, supply, receipt and storage of food and food service material is supervised to meet food standards and catering support requirements

3.7

External stakeholders are liaised with during ongoing monitoring of catering support requirements

3.8

Processes and procedures relating to food usage and resource accounting are monitored

4

Minimise waste and manage food and waste disposal

4.1

Opportunities to reduce waste are identified and acted on within catering facility

4.2

Cost control procedures are implemented to minimise waste within catering facility and to use catering resources efficiently

4.3

Development and implementation of waste management arrangements are monitored to ensure waste management supports good field hygiene and environmental protection

4.4

Waste management processes and procedures are monitored to ensure compliance with field hygiene and environmental standards

4.5

Agencies responsible for removing waste and monitoring field hygiene are liaised with to ensure compliance with field hygiene and environmental standards

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:

displaying resilience by continuing to move forward despite operation difficulty

identifying relationships between organisational goals and recognising how own efforts contribute to achieving these goals

leading a team

liaising and negotiating with stakeholders

providing catering support in a field environment

using appropriate information technology and software

utilising information technology systems related to catering.

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

awareness of common microbiological, physical and chemical hazards related to foods handled

catering cost control strategies

catering documentation and accounting procedures

different menu systems used to support operations (such as cyclic menus)

factors that influence menu development

five food groups and how these are integrated into a menu

food recall procedures within own level of responsibility

food storage, processing and handling requirements

food waste minimisation methods

layout and design principles of a field catering facility

legal obligations for food safety and quality

options for responding to non-compliance in food safety

organisational programs and systems for managing and supporting quality and food safety

principles of a hazard analysis and critical control points (HACCP) based approach to managing food safety

procedures for identifying unsafe and/or non-conforming practices or food product

relationship between diet and nutrition with individual performance and operational capability

relevant work health and safety (WHS)/occupational health and safety (OHS) and environmental procedures and guidelines

suitable standard for materials, measuring devices, equipment and utensils used in work area

waste collection, recycling, handling and disposal.

Range Statement

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

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