Assist with the establishment and operation of 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 DEFMIL148, 'Assist with the establishment and operation of a field kitchen'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Reference books for 'Assist with the establishment and operation of 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.


Prepare for catering activities


Confirm activity instructions with supervisor and apply, as required


Check equipment and stores for completeness and serviceability in accordance with directions and manufacturer specifications


Pack equipment and stores in accordance with directions


Identify hazards, assess risks and implement control measures


Obtain and follow food safety plan during operation activity


Select and use personal protective equipment during field catering operations


Identify, assess and implement environmentally sustainable work practices, as required


Conduct field catering operations


Safeguard equipment and stores against loss and damages


Select, inspect and operate field catering equipment, and identify and rectify equipment faults


Select and use appropriate safety equipment while operating catering equipment


Follow emergency procedures when incidents/accidents occur


Maintain food safety and hygiene


Maintain personal hygiene when working in a field kitchen


Store food appropriately to avoid spoilage and contamination in accordance with food safety procedures and standards


Maintain cleanliness of field catering equipment and facilities in accordance with operational hygiene procedures


Dispose of kitchen waste in accordance with operational procedures


Assist with waste management


Keep worksite clean and orderly during work operations


Keep waste disposal containers covered and sanitised in accordance with food safety standards


Dispose of waste and take precautions to ensure spilt fuel, lubricants and chemicals do not pollute the environment


Cease field catering operations


Pack equipment and stores in accordance with operational procedures


Dispose of unused foodstuffs in accordance with food safety standards


Refurbish kitchen site and stores in accordance with organisational environmental policies and procedures


Clean and maintain equipment in accordance with manufacturer instructions