Modification History
Not applicable.
Unit Descriptor
Unit descriptor |
This unit describes the performance outcomes, skills and knowledge required to manage commercial catering facilities. It requires the ability to manage facility maintenance, stores, client services and environmental sustainability. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement. |
Application of the Unit
Application of the unit |
This unit applies to all catering operations where food and related services are provided such as restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential catering, in-flight and other transport catering, events catering and private catering. The unit can apply to the in-house management of a catering facility or can apply to those situations where a caterer may hold a contract to operate a catering outlet within a venue owned by another organisation, e.g. within a school or sporting club. Managing a catering facility involves a strategic focus on the overall operation of the facility. This unit applies to senior industry managers and owner-operators who operate autonomously. |
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Prerequisite units |
Nil |
Employability Skills Information
Employability skills |
This unit contains employability skills. |
Elements and Performance Criteria Pre-Content
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the required performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge and/or the range statement. Assessment of performance is to be consistent with the evidence guide. |
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
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1 |
Co-ordinate facility maintenance. |
1.1 |
Identify the scope of maintenance requirements according to contract or scope of operations. |
1.2 |
Allocate responsibility for specific maintenance functions considering the advantages and disadvantages of in-house staff and external contractors. |
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1.3 |
Organise regular maintenance of facilities on a timely basis to meet specific requirements and budgetary targets. |
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1.4 |
Comply with relevant regulatory and legislative requirements . |
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2 |
Manage catering stores and storage areas. |
2.1 |
Purchase, receive, store and transfer stock according to contracted requirements and negotiated supplier agreements. |
2.2 |
Organise storage, stock control and distribution systems for the facility according to contracted requirements, OHS and health department regulations. |
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2.3 |
Maintain accurate records and reports according to enterprise policies and procedures. |
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3 |
Maintain a facilities assets register. |
3.1 |
Identify and register all assets clearly. |
3.2 |
Conduct routine audits of assets. |
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3.3 |
Issue asset and inventory reports according to enterprise practices. |
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4 |
Manage client services associated with the facility. |
4.1 |
Liaise with stakeholders to determine general and specific requirements for client services. |
4.2 |
Monitor existing client services across all areas of operation to identify areas for improvement. |
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4.3 |
Arrange for temporary or permanent upgrades or modifications of existing services and facilities as required and according to appropriate regulations. |
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4.4 |
Organise additional human, physical or financial resources according to customer requirements. |
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4.5 |
Arrange for the provision of new services or facilities where required. |
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4.6 |
Maintain budgetary targets in the management of client services. |
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4.7 |
Review feedback on catering services and modify provision of client services accordingly. |
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5 |
Plan for and manage environmental sustainability. |
5.1 |
Develop an environmental sustainability policy and procedures that reflect the organisation's commitment to reducing negative environmental impacts |
5.2 |
Communicate procedures to all relevant staff members. |
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5.3 |
Supervise staff members to ensure they use energy and water resources efficiently in all catering operations to reduce negative environmental impacts. |
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5.4 |
Ensure staff save reusable by -products of food preparation for future cooking activities. |
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5.5 |
Monitor staff usage of recyclable products during food preparation |
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5.6 |
Manage recycling and the safe disposal of all kitchen waste and hazardous substances . |
Required Skills and Knowledge
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:
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The following knowledge must be assessed as part of this unit:
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Evidence Guide
EVIDENCE GUIDE |
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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. |
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Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Evidence of the following is essential:
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Context of and specific resources for assessment |
Assessment must ensure:
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Methods of assessment |
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
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Range Statement
RANGE STATEMENT |
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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. |
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Maintenance may include: |
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Regulatory and legislative requirements may relate to: |
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Stock control procedures may include: |
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Stakeholders may include: |
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Areas of operation to be monitored must include: |
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Upgrades or modifications of existing services or new services may include: |
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Environmental sustainability policy and procedures may include: |
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Reusable by -products may include : |
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Recyclable products may include : |
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Kitchen waste and hazardous substances may include : |
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Unit Sector(s)
Sector |
Hospitality |
Competency field
Competency field |
Commercial Cookery and Catering |