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.
Catering systems include:
cook-chill for 5 day life
cook-chill for extended life
cook-freeze
fresh cook.
Operational constraintsfor the system include:
facilities and equipment
financial resources
human resources (current skills and training needs).
Relevant factors may include:
holding requirements
location of service points
production volume
type of menu and nutritional requirements.
All stages of the food production process include:
mise en place
postcooking storage
preparing or cooking
receiving
reconstitution
rethermalisation
serving
storing.

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:
determine catering system requirements for the organisation and evaluate different catering systems
identify and assess organisational operational constraints when selecting an appropriate system
integrate knowledge of:
food production processes
types of catering systems and their food production characteristics for different production methods
operating features of different catering systems.
Context of and specific resources for assessment
Assessment must ensure use of:
a hospitality or catering industry business operation for which a tailored catering system is selected and workplace documentation defined in the Assessment Guidelines; this can be a:
real industry workplace
simulated industry environment such as a training kitchen servicing customers
operational information about food production processes for commercial caterers
product specifications for a range of integrated catering systems.
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:
project to allow the individual to:
research different catering systems
evaluate and select an integrated catering system to meet the food production needs of a specific catering organisation
consider all operational constraints
report on the rationale for selecting a particular catering system
case studies to assess the individual’s ability to select catering systems for organisations using different food production methods such as fresh cook and cook-freeze
problem-solving exercises to allow the individual to consider and report on a range of operational food production constraints that affect the selection of a particular catering system
written or oral questioning to assess knowledge of:
food production processes
types of catering systems and their food production characteristics for different production methods
operating features of different catering systems
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:
BSBPMG510A Manage projects
BSBRES401A Analyse and present research information
SITHKOP403 Coordinate cooking operations
SITXFIN601 Manage physical assets.