Modification History
The version details of this endorsed unit of competency set are in the table below. The latest information is at the top.
Version |
Comments |
1.0 |
E Replaces and is equivalent to SITHCCC036B Select catering systems. Re-worked Elements, Performance Criteria, Required Skills and Knowledge to more fully articulate content. Moved to new category – Kitchen Operations to better reflect the content of this unit. |
Unit Descriptor
This unit describes the performance outcomes, skills and knowledge required to evaluate and select an integrated production, distribution and service catering system to meet the food production needs of a catering organisation. It requires the ability to determine catering system requirements for the organisation, evaluate operational aspects of different catering systems and select a catering system which suits the characteristics and needs of the organisation.
Application of the Unit
This unit applies to all hospitality and catering organisations which prepare and serve food. This includes restaurants, hotels, clubs, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in-flight and other transport caterers, event and function caterers.
It applies to senior managers who operate with significant autonomy and who are responsible for making a range of strategic management decisions including executive chefs and catering managers.
Licensing/Regulatory Information
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Pre-Requisites
Not applicable.
Employability Skills Information
This unit contains employability skills.
Elements and Performance Criteria Pre-Content
Elements and Performance Criteria
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
1. Determine catering system requirements. |
1.1 Consult with key personnel and identify catering system requirements for the organisation. 1.2 Identify operational constraints that affect the type of system used. 1.3 Determine organisational system requirements based on analysis of relevant factors . |
2. Evaluate catering systems. |
2.1 Evaluate the food production characteristics of different systems. 2.2 Evaluate system processes and equipment for all stages of the food production process . 2.3 Analyse staffing requirements for specific systems and identify current and future staffing needs. 2.4 Identify the installation requirements for systems and their operational impacts. 2.5 Identify and assess potential wastage issues for effects on profitability. 2.6 Assess food hazard analysis and control points for different systems. |
3. Select catering system. |
3.1 Analyse costs and benefits of different systems. 3.2 Complete overall assessment of production and organisational changes required to introduce particular systems. 3.3 Select a catering system which suits the characteristics and needs of the organisation. |
Required Skills and Knowledge
This section describes the skills and knowledge required for this unit. |
Required skills |
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Required knowledge |
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Evidence Guide
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package. |
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Overview of assessment |
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Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Evidence of the ability to:
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Context of and specific resources for assessment |
Assessment must ensure use of:
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Method of assessment |
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
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Guidance information for assessment |
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
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Range Statement
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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included. |
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Catering systems include: |
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Operational constraints for the system include: |
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Relevant factors may include: |
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All stages of the food production process include: |
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Unit Sector(s)
Hospitality
Competency Field
Kitchen Operations