Assessment Requirements for SITHKOP008 Select catering systems

Release: 1

Assessment Requirements for SITHKOP008 Select catering systems

Modification History

Not applicable.

Performance Evidence

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

evaluate the following catering systems for suitability for organisational requirements:

cook-chill for five day life

cook-chill for extended life

cook-freeze

fresh cook

identify and assess organisational operational constraints and operating features when selecting the above appropriate systems.

Knowledge Evidence

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

methods of cookery for all major food types

methods for preserved and packaged foods

for hospitality and catering organisations specified in the unit application, as well as for the specific organisation:

comprehensive details of all food production processes for:

receiving

mise en place

preparing or cooking

post-cooking storage

reconstitution

re-thermalisation

serving

storing

operational constraints that affect the type of system used:

facilities and equipment

financial resources

human resources (current skills and training needs)

types of catering systems specified in the performance evidence and their food production characteristics for different production methods

operating features of different catering systems:

installation requirements

staffing requirements

wastage rates and issues

critical control points in food preparation system where food hazards can be controlled.

Assessment Conditions

Skills must be demonstrated in a hospitality or catering industry business operation for which a tailored catering system is selected. This can be:

an industry workplace

a simulated industry environment.

Assessment must ensure access to:

food safety and work health and safety (WHS) information relevant to operating catering systems

operational information about food production processes for commercial caterers

product specifications for a range of integrated catering systems

key personnel with whom the individual can interact; these can be:

staff in an industry workplace who interact with the individual during the assessment process

individuals who participate in role plays or simulated activities, set up for the purpose of assessment in an operational context.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694