Unit of competency Outline

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20/10/2026 5:01 PM AWST

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Establish and operate a field kitchen

Establish and operate a field kitchen

Unit of competency
National Code
DEFCM304A
State Code
AVU84
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
Original Release Date
15/03/2012
Nominal Hours
0
Field of Education
080399 - Business And Management, N.e.c.
Description
This unit covers the competency required to plan and establish a field kitchen, and to supervise catering operations within a field environment.This unit of competency does not cover the management of the cooking in the field kitchen.
General notes
N/A
Elements and Performance Criteria
1. Plan and prepare for field catering operations
  • 1.1 Situation is analysed to determine catering requirements and a catering plan is developed.
  • 1.2 Personnel, stores and equipment required to complete task are calculated and organised.
  • 1.3 Catering team is briefed in accordance with workplace procedures.
  • 1.4 Tasking is issued to team members in accordance with workplace procedures.
  • 1.5 Personnel are familiarised in the correct operation of field catering equipment in accordance with manufacturers’ instructions and workplace procedures.
  • 1.6 Work health and safety (WHS) requirements and recognised safety precautions are applied throughout the operation in accordance with standard procedures.
  • 1.7 Food safety plan is developed and provided to team members.
  • 1.8 Preparation of stores and equipment is coordinated to ensure they are operational, and are ready for use and deployment.
  • 1.9 Suitable transport is organised to move personnel and equipment to the catering activity.
  • 1.10 Dangerous cargo is transported in accordance with government regulations.
  • 1.11 Competence of team members is confirmed and monitored throughout the activity.
  • 1.12 Liaison is undertaken with outside agencies as required.
2. Supervise the establishment of a field kitchen
  • 2.1 Field kitchen is sited in accordance with workplace and environmental procedures.
  • 2.2 Staff are tasked to establish field catering facilities and progress is monitored to ensure it complies with the catering plan.
  • 2.3 Setting up of catering stores and equipment is coordinated to ensure the facility is operational and ready for use.
  • 2.4 Problems with the establishment are identified and rectified as they occur to ensure the activity is in accordance with the catering plan.
  • 2.5 Support from outside agencies is organised and directed.
  • 2.6 Safety equipment is set up prior to commencing catering operations.
  • 2.7 All unexpected situations that require a quick and decisive response are recognised and responded to in accordance with operational requirements and standard procedures.
3. Maintain field catering operations
  • 3.1 Personnel and resources are allocated to meet task requirements.
  • 3.2 Resources required to operate the facility are calculated.
  • 3.3 Resupply is conducted in order to maintain operations.
  • 3.4 Food safety and field hygiene procedures are implemented in accordance with the food safety plan to prevent illness and contamination.
  • 3.5 Field catering operations are monitored to ensure effective catering processes.
  • 3.6 Equipment is maintained in accordance with manufacturers’ procedures and workplace procedures.
  • 3.7 Defective performance, incorrect processes and procedures are identified, corrected and responded to in accordance with organisational guidelines.
  • 3.8 Reports and returns are compiled and issued in accordance with workplace policies and procedures.
4. Control waste management
  • 4.1 Method of waste disposal and waste disposal facilities are established in accordance with government regulations, environmental regulations and workplace procedures.
  • 4.2 Team members are briefed on waste disposal procedures.
  • 4.3 Worksite is kept clean and tidy during work operations.
  • 4.4 Waste disposal containers are kept covered and sanitised in accordance with workplace procedures.
  • 4.5 Waste is disposed of in accordance with government regulations, environmental regulations and workplace procedures.
  • 4.6 Precautions are taken to ensure spilt fuel, lubricants and chemicals do not pollute the environment.
5. Cease and pack up field catering operations
  • 5.1 Staff are tasked to pack up field catering facilities.
  • 5.2 Pack up is supervised to ensure the operation is conducted in accordance with the catering plan.
  • 5.3 Stocktake of equipment is conducted.
  • 5.4 Loading of stores and equipment is coordinated to ensure that transportation is suitable for the task.
  • 5.5 Site is refurbished in accordance with workplace environmental procedures.
  • 5.6 Debriefing/evaluation of the activity is facilitated to improve future activities.
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.
Stores and equipment may include:
Catering equipment
Field stores
Food supplies
Power distribution systems
Vehicles
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
Tasking may include:
Arranging for transport of refrigerated items
Attending and delivering briefings
Confirming equipment serviceability and readiness
Compiling freight and load documentation
Packing equipment for transport
Preparing dangerous cargo for transport
Field catering equipment may include:
Catering vehicles
Cooking equipment
Commercial catering equipment
Food temperature devices
Generators
Refrigeration
Water heaters
Dangerous cargo may include:
Chemicals
Gas
Fuel
Field catering facilities may include:
Cooking Area
Equipment storage area
Food storage area (refrigeration and dry goods)
Fuel storage area
Kitchen washing area
Latrines
Meal Service Area
Messing Area
Preparation Area
Sullage
Utensils washing area
Waste facilities (wet and dry)
Safety equipment may include:
Fire blankets
Fire extinguishers
First aid kits
Personal protective clothing and equipment
Resources may include:
Ice
Foodstuffs
Gas
Fuel
Chemicals
Cleaning products
Water
Food safety and field hygiene procedures may include:
Disposal of waste
Hazard Analysis Critical Control Point (HACCP)
Personal hygiene
Storage of foodstuffs
Defective performance, incorrect processes and procedures may include:
Failure to complete tasks as directed
Incorrect food handling/preparation procedures
Incorrect use of field catering equipment
Not using correct personal protective clothing/equipment
Not following organisational procedures
Poor personal hygiene
Method of waste disposal may include:
Bins
Sullage
Waste may include:
Chemicals
Foodstuff
Fuels
Grey water
Oils/Lubricants
Packaging
Pack up may include:
Attending briefings
Disassembly of facility
Loading vehicles
Packing away non-essential stores and equipment
Readying vehicles for movement
Reducing ground footprint
Site refurbishment may include:
Cleaning of site
Disposal of fuels, sullage and waste
Removal of all equipment and stores
Reporting of environmental issues outside of own scope of responsibility
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 the workplace or a simulated workplace, in a field environment.
Specific resources for assessment
Access is required to:
field catering equipment, facilities and stores
deployment area
deployment team
specific workplace operating procedures and publications
Replaced By
State Code National Code Title Type
BBC94 DEFMIL147 Establish and operate a field kitchen Unit of competency
No information