Elements and Performance Criteria

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.
Touring and participant factors that must be considered are:
availability of supplies
budget
climate
duration of trip
facilities and equipment available for cooking
number of participants
special dietary requirements.
Special meals may involve:
catering for those with cultural dietary requirements
catering for those with food allergies
providing vegetarian meals.
Food safety hazards may include:
contaminated water supplies
minimal or no facilities to properly wash perishable foodstuffs, and cooking and storage equipment
lack of access to refrigeration or appropriate cooling facilities for perishable goods.
Storage equipment may include:
dry goods storage containers
ice boxes
refrigeration.
Food and beverages may be:
canned
convenience
dehydrated
fresh
frozen
long-life
vacuum-packed.
Food preparation techniques may include:
cutting
dicing
peeling
slicing
washing.
Cooking methods may include:
barbecuing
boiling
frying
grilling
roasting.

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.
Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the ability to:
safely and hygienically prepare food in an outdoor environment using a range of common preparation and cooking techniques
set up, operate and break down outdoor catering equipment
demonstrate and apply knowledge of food safety standards and requirements, especially as they relate to offsite catering
demonstrate knowledge of general nutritional principles and the range of food options available for outdoor catering.
Context of and specific resources for assessment
Assessment must ensure use of:
an outdoor environment
catering equipment and supplies used for preparing and providing outdoor meals
sufficient numbers of people to be fed to reflect local industry needs and product profile.
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:
direct observation of the individual setting up, operating and breaking down an outdoor catering facility and preparing and serving meals
evaluation of feedback from those fed by the individual
review of menu plans and checklists prepared or completed by the individual
review of post-tour catering reports completed by the individual
written or oral questioning to assess knowledge of work health and safety and food safety issues, including food safety regulations
review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.
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:
SITTTOP301 Load touring equipment
SITTTOP402 Set up and operate a camp site
SITTTOP403 Operate tours in a remote area.