Modification History
Not Applicable
Unit Descriptor
Unit Descriptor |
This unit involves the skills and knowledge required to organise logistics catering operations in a field deployment context in support of organisational operations. Licensing, legislative, regulatory or certification requirements are applicable to this unit. |
Application of the Unit
Application of the Unit |
This unit of competency is applicable to logistic personnel who have a responsibility to organise and manage the delivery of catering support in a field deployment context. This person may not be a cook or qualified chef, but will bring management skills and leadership to perform the scope of this unit of competency. Catering elements may be comprised of a range of catering capabilities from different disciplines which when brought together form a centralised catering facility. All activities are carried out in accordance with relevant organisational policy and procedures. |
Licensing/Regulatory Information
Refer to Unit Descriptor
Pre-Requisites
Not Applicable
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. Assessment of performance is to be consistent with the evidence guide. |
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
1 Prepare for catering operations |
1.1 Information is sourced and analysed to identify the catering factors to be considered in supporting operations 1.2 Logistic information management systems and planning tools are utilised in the scheduling and coordination of catering 1.3 The maintenance of catering equipment is scheduled within the constraints of delivering catering support to operations 1.4 The establishment of catering facilities 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 Occupational health and safety (OH&S) requirements and recognised safety precautions are applied throughout the 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 The observance of food safety programs is monitored 2.3 Corrective action in response to food safety non-compliance is taken in close consultation with the senior caterer 2.4 Food recall or quarantine notices are acted on to ensure food safety |
3 Manage food service |
3.1 The catering team is supervised to ensure that linkages 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 the menu complements the operational plan and provide sound nutritional balance to personnel 3.3 Staff rostering is monitored to ensure that it accurately reflects the catering support requirements and utilises staff efficiently and sustainably 3.4 Organisational policies and procedures relating to food service are implemented and monitored in the delivery of 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 the 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 lisised with in the ongoing monitoring of the catering support requirement 3.8 Processes and procedures relating to food usage and resource accounting are monitored |
4 Minimise waste and manage disposal of food and waste |
4.1 Opportunities to reduce waste are identified and acted on within the catering facility 4.2 Cost control procedures are implemented to minimise waste within the catering facility and to use catering resources efficiently 4.3 The development and implementation of waste management arrangements are monitored to ensure waste management supports good field hygiene and protection of the environment 4.4 Waste management processes and procedures are monitored to ensure compliance with field hygiene and environmental standards 4.5 Agencies responsible for the removal of waste and the monitoring of field hygiene are liaised with to ensure compliance with field hygiene and environmental standards |
Required Skills and Knowledge
REQUIRED KNOWLEDGE AND SKILLS |
This describes the essential knowledge and skills and their level required for 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 knowledge and skills, 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 |
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Context of and specific resources for assessment |
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Method of assessment |
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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. |
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Catering support requirements may include: |
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Catering support planning tools may include: |
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Catering support equipment may include: |
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Catering facilities may include: |
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Resources required to meet food safety requirements may include: |
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Food safety programs may include: |
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Corrective action may include: |
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Catering team may include: |
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Organisational policies and procedures may include: |
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Opportunities to reduce waste may include: |
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Cost control procedures may include: |
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Storage of food may include: |
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Waste may include: |
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Unit Sector(s)
Not Applicable
Competency Field
Competency Field |
X - Logistics |