Manage and monitor catering on deployed operations

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 TLIX5045, 'Manage and monitor catering on deployed operations'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Reference books for 'Manage and monitor catering on deployed operations' 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 operations


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


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


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


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


Instructions are prepared and delivered to implement and coordinate catering operations


Technical advice is provided to management and stakeholders


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


Ensure compliance with food safety


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


Observance of food safety programs is monitored


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


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


Manage food service


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


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


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


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


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


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


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


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


Minimise waste and manage food and waste disposal


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


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


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


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


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