Unit of competency Outline

Date retreived
22/07/2026 5:30 AM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Provide outdoor catering

Provide outdoor catering

Unit of competency
National Code
SITTTOP007
State Code
OEA75
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
10/06/2022
View on TGA
State Implementation and Classification
Approved Date
18/10/2022
Field of Education
039909 - Cleaning
Original Release Date
18/10/2022
Nominal Hours
70
Description
This unit describes the performance outcomes, skills and knowledge required to provide catering for tour participants in an outdoor environment. It requires the ability to plan menus and ensure that food is stored, prepared and served in a safe and hygienic manner.The unit applies to tour operators who operate tours involving the provision of meals at temporary or semi-permanent sites, picnic areas and rest sites. Outdoor catering may be provided for a day tour or on tours that involve one or more overnight stays. Individuals working independently in the field undertake this role.The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Plan outdoor menus.
  • 1.1. Plan menus from options available, taking account of touring and participant factors.
  • 1.2. Identify special requests and ensure special meals can be offered for those with special dietary requirements.
  • 1.3. Identify food safety hazards involved in storing, preparing and serving planned meals, assess risks, and take action to eliminate or minimise them.
2. Store and maintain food and beverages.
  • 2.1. Select and use appropriate storage equipment.
  • 2.2. Store food and beverage items safely and hygienically.
  • 2.3. Monitor quality of food and beverages during tour and make adjustments as required.
3. Prepare and serve meals.
  • 3.1. Check, clean and set up food preparation equipment as required.
  • 3.2. Treat water, if required, to ensure suitability for human consumption.
  • 3.3. Prepare food using safe and hygienic food preparation techniques and cooking methods.
  • 3.4. Serve food according to safe hygiene practices.
4. Clear and clean catering equipment.
  • 4.1. Clear, clean and break down equipment in a safe, hygienic and environmentally sound manner.
  • 4.2. Store remaining foodstuffs safely and hygienically.
  • 4.3. Remove rubbish from site where disposal facilities are not available.
No information
No information
Replaces
State Code National Code Title Type
AWQ99 SITTTOP002 Provide outdoor catering Unit of competency