Establish and operate a field kitchen

Formats and tools

Unit Description
Reconstruct the unit from the xml and display it as an HTML page.
Assessment Tool
an assessor resource that builds a framework for writing an assessment tool
Assessment Template
generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
Assessment Matrix
a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
Wiki Markup
mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
Evidence Guide
create an evidence guide for workplace assessment and RPL applicants
Competency Mapping Template
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
Observation Checklist
create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)

Self Assessment Survey
A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
Moodle Outcomes
Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
Registered Training Organisations
Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver DEFMIL147, 'Establish and operate a field kitchen'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Reference books for 'Establish and operate a field kitchen' on This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to for every purchase, so go nuts :)

Elements and Performance Criteria



Elements describe the essential outcomes.

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


Plan and prepare for field catering operations


Determine catering situation requirements and develop a catering plan


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


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


Brief and task catering team in accordance with catering plan


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


Develop and communicate food safety plan to team members


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


Organise suitable transport to move personnel and equipment to catering activity


Transport dangerous cargo in accordance with government regulations and operational procedures


Confirm and monitor competence of team members


Liaise with outside agencies, as required


Supervise the establishment of a field kitchen


Site field kitchen in accordance with environmental procedures


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


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


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


Coordinate support from outside agencies


Set up safety equipment prior to commencing catering operations


Maintain field catering operations


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


Maintain equipment in accordance with manufacturer procedures


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


Report on activity and compile returns


Control waste management


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


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


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


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


Cease field operations


Task staff to pack up field catering facilities


Supervise pack up in accordance with catering plan


Conduct stocktake of equipment


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


Refurbish site in accordance with workplace environmental procedures


Facilitate debriefing and evaluation of field activity