Unit of competency Outline

Date retreived
22/07/2026 10:51 PM 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.

Assist with the establishment and operation of a field kitchen

Assist with the establishment and operation of a field kitchen

Unit of competency
National Code
DEFCM305A
State Code
AVU85
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
2.00
Current Release Date
24/01/2013
View on TGA
State Implementation and Classification
Approved Date
Field of Education
080399 - Business And Management, N.e.c.
Original Release Date
Nominal Hours
0
Description
This unit covers the competency required to assist with the establishment and operation of a kitchen within a field environment, and includes the preparation and operation of field catering equipment. The preparation and cooking of food is covered in other units and is not included in this unit.
Notes
Elements and Performance Criteria
1. Prepare for catering activities
  • 1.1 Instructions for the activity are received and confirmed with supervisor.
  • 1.2 Equipment and stores are checked for completeness and serviceability in accordance with given directionsand workplace procedures.
  • 1.3 Equipment and stores are packed in accordance with given directions and workplace procedures.
  • 1.4 Work health and safety (WHS) requirements and recognised safety precautions are applied throughout the operation in accordance with standard procedures.
  • 1.5 Food safety plan is obtained from supervisor and is followed throughout the operation.
  • 1.6 Personal protective equipment is selected and used during field catering operations.
  • 1.7 Environmentally sustainable work practices are identified, assessed and implemented where feasible.
2. Assist with the establishment of a field kitchen
  • 2.1 Field catering facilities are established in accordance with given directions and workplace procedures.
  • 2.2 Field catering tasks are completed as directed by appropriate personnel.
  • 2.3 Equipment and stores are safeguarded against loss or damage.
3. Conduct field catering operations
  • 3.1 Field catering equipment is selected and inspected prior to operation.
  • 3.2 Appropriate safety equipment is selected and used while operating catering equipment.
  • 3.3 Field catering equipment is operated in accordance with manufacturers’ instructions.
  • 3.4 Equipment faults are identified and rectified in accordance with workplace procedures.
  • 3.5 Emergency procedures are followed when incidents/accidents occur.
4. Maintain food safety and hygiene
  • 4.1 Personal hygiene is maintained when working within a field kitchen.
  • 4.2 Food is stored appropriately to avoid spoilage and contamination in accordance with food safety procedures.
  • 4.3 Cleanliness of field catering equipment and facilities is maintained in accordance with workplace hygiene procedures.
  • 4.4 Kitchen waste is disposed of in accordance with workplace procedures.
5. Assist with waste management
  • 5.1 Worksite is kept clean and tidy during work operations.
  • 5.2 Waste disposal containers are kept covered and sanitised in accordance with workplace procedures.
  • 5.3 Waste is disposed of in accordance with government regulations, environmental regulations and workplace procedures.
  • 5.4 Precautions are taken to ensure spilt fuel, lubricants and chemicals do not pollute the environment.
6. Cease field catering operations
  • 6.1 Equipment and stores are packed away in accordance with workplace procedures.
  • 6.2 Unused foodstuffs are disposed of in accordance with workplace procedures.
  • 6.3 Kitchen site is refurbished in accordance with organisational environmental policies and procedures.
7. Refurbish stores and equipment
  • 7.1 Equipment is cleaned in accordance with manufacturers’ instructions and workplace procedures.
  • 7.2 Equipment is maintained in accordance with manufacturers’ procedures and workplace procedures.
  • 7.3 Stores are refurbished in accordance with given instructions and workplace procedures.
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.
Workplace procedures may include:
Hazard Analysis Critical Control Point (HACCP)
Industry standards and codes of practice
WHS policies and procedures
Organisational policies and procedures
Organisational publications
Maintenance publications
Standard Operating Procedures
Field catering facilities may include:
Catering equipment
Dining area
Equipment storage area
Food preparation area
Food storage area (refrigeration and dry goods)
Kitchen washing area
Latrines
Lighting and signage
Meal service area
Power generation equipment
Safety equipment
Storage area for combustible fuels
Sullage
Utensils washing area
Waste facilities (wet and dry)
Field catering tasks may include:
Cleaning catering equipment and facilities
Cooking and preparing food
Disposing of kitchen waste
Receiving and storing foodstuffs
Field catering equipment may include:
Catering accessory equipment (pots, pans, utensils, tables, chairs, lighting, cleaning equipment)
Catering vehicles
Cooking equipment (electrical, fuel or gas)
Food temperature devices
Generators
Refrigeration (portable or vehicle)
Appropriate safety equipment may include:
Fire extinguishers
Fire blankets
First aid kits
Personal protective clothing and equipment
Incidents/accidents may include:
Burns
Cuts
Electrical faults within power generation equipment or mains power supplies
Explosions
Fires
Heat exhaustion
Malfunctions within catering equipment
Spills/leakage of combustible fuels
Personal hygiene may include:
Clean clothing
Preventing spread of infection
Showering
Washing hands
Waste may include:
Chemicals
Foodstuff
Fuels
Grey water
Oils/Lubricants
Packaging
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Nil.
Consistency in performance
Competency should be demonstrated on a minimum of three field catering activities using a range of field catering equipment used within the workplace and a wide variety of catering tasks.
Context of and specific resources for assessment
Context of assessment
Competency should be assessed in a field environment.
Specific resources for assessment
Access is required to:
field catering equipment
facilities
stores
Replaced By
State Code National Code Title Type
BBB88 DEFMIL148 Assist with the establishment and operation of a field kitchen Unit of competency
No information