Elements and Performance Criteria

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 in the performance criteria is detailed below.

Touring and customer factors that must be considered are:
budget
duration of trip
number of passengers
climate
special dietary requirements
facilities and equipment available for cooking
availability of supplies.


Special meals may involve:
providing vegetarian meals
catering for those with food allergies
catering for those with cultural dietary requirements.


Food safety hazards may include:
no access to refrigeration or appropriate cooling facilities for perishable goods
minimal or no facilities to properly wash perishable foodstuffs, and cooking and storage equipment
contaminated water supplies.


Storage equipment may involve:
refrigeration
ice boxes
dry goods storage containers.


Food and beverages may be:
fresh
frozen
dehydrated
canned
convenience
vacuum-packed
long-life.


Food preparation techniques may include:
washing
peeling
cutting
slicing
dicing.


Cooking methods may include:
barbequing
roasting
frying
grilling
boiling.

EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the following is essential:
ability to safely and hygienically prepare food in a camp site environment for touring customers using a range of common preparation and cooking techniques
knowledge of food safety issues, especially as they relate to off-site catering
knowledge of general nutritional principles and the range of food options available for camp site catering
setting up, operating and breaking down camp site catering equipment and preparing and serving meals within typical workplace or touring time constraints.


Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a camp site environment
access to the full range of catering equipment and supplies used for preparing and providing camp site meals
involvement of appropriate numbers of people to be fed to reflect local industry needs and product profile.


Methods of assessment
A range of assessment methods should be used to assess the practical skills and knowledge required to set up and operate a camp site catering facility and provide meals. The following examples are appropriate for this unit:
direct observation of the candidate safely setting up, operating and breaking down a camp site catering facility as well as preparing and serving meals
evaluation of feedback from those fed by the candidate
review of menu plans and checklists prepared or completed by the candidate
review of post-tour catering reports completed by the candidate
written and oral questioning or interview to test knowledge of OHS and food safety issues, and regulations and requirements pertaining to the preparation of food at a camp site
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITTTOP002A Load touring equipment and conduct pre-departure checks
SITTTOP004B Set up and operate a camp site
SITTTOP006B Operate tours in a remote area.


Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.