Modification History
Not applicable.
Unit Descriptor
Unit descriptor |
This unit describes the performance outcomes, skills and knowledge required to evaluate and select catering systems, including cook-chill systems, to meet the food production needs of a catering enterprise. It focuses on the planning and evaluation processes undertaken by supervisors and managers prior to the purchase of a system. 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. It applies to those involved in setting up and monitoring the catering system for an enterprise. Those responsible would be in management roles, such as catering managers or head chefs. |
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Prerequisite units |
Nil |
Employability Skills Information
Employability skills |
The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements. |
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 |
Review catering system requirements. |
1.1 |
Review catering system requirements taking into account all relevant factors . |
1.2 |
Identify enterprise constraints for the system . |
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2 |
Evaluate and select the catering system. |
2.1 |
Evaluate the food production characteristics of systems against identified requirements. |
2.2 |
Evaluate system processes and equipment for all stages of the food production process . |
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2.3 |
Evaluate staffing requirements for specific systems and match to identified requirements. |
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2.4 |
Evaluate the installation requirements for specific systems and their operational impacts. |
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2.5 |
Take into account production and organisational changes required to introduce particular systems. |
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2.6 |
Identify and assess potential wastage issues for effects on profitability and their ability to cause negative environmental impacts. |
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2.7 |
Identify quality control and hazard analysis and critical control points (HACCP) requirements for the chosen system. |
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2.8 |
Consider costs and benefits of different systems and make selections accordingly. |
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 |
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: SITHCCC017A Organise bulk cooking operations SITHCCC032A Apply cook-chill production processes SITXFIN007A Manage physical assets. |
Assessing employability skills |
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts. Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role. |
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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Catering systems refer to integrated and distinct production, distribution and service systems, including the following: |
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Relevant factors may include: |
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Enterprise constraints for the system must include availability of: |
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Stages of the food production process that need to be considered and evaluated in the selection of catering systems must include: |
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Unit Sector(s)
Sector |
Hospitality |
Competency field
Competency field |
Commercial Cookery and Catering |