Cambodian Skills Delivery Model

SEAL National Course Catalogue · MLVT / National Training Board

Sector Frameworks

1,164

Qualifications

15,161

Competency Units

10,938

Elements

41,782

Learning Outcomes

2,822

Assessment Packages

Provide outdoor catering

KHU-TOU-0151

Australian Equivalent

SITTTOP007

Elements

Learning Outcomes

This unit describes the performance outcomes, skills and knowledge required to provide catering for tour participants in an outdoor environment. It requires the ability to plan menus and ensure that food is stored, prepared and served in a safe and hygienic manner. The unit applies to tour operators who operate tours involving the provision of meals at temporary or semi-permanent sites, picnic areas and rest sites. Outdoor catering may be provided for a day tour or on tours that involve one or more overnight stays. Individuals working independently in the field undertake this role. The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice. No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Elements & Learning Outcomes

E1Plan outdoor menus.

0151.E1.O1Plan menus from options available, taking account of touring and participant factors.

0151.E1.O2Identify special requests and ensure special meals can be offered for those with special dietary requirements.

0151.E1.O3Identify food safety hazards involved in storing, preparing and serving planned meals, assess risks, and take action to eliminate or minimise them.

E2Store and maintain food and beverages.

0151.E2.O1Select and use appropriate storage equipment.

0151.E2.O2Store food and beverage items safely and hygienically.

0151.E2.O3Monitor quality of food and beverages during tour and make adjustments as required.

E3Prepare and serve meals.

0151.E3.O1Check, clean and set up food preparation equipment as required.

0151.E3.O2Treat water, if required, to ensure suitability for human consumption.

0151.E3.O3Prepare food using safe and hygienic food preparation techniques and cooking methods.

0151.E3.O4Serve food according to safe hygiene practices.

E4Clear and clean catering equipment.

0151.E4.O1Clear, clean and break down equipment in a safe, hygienic and environmentally sound manner.

0151.E4.O2Store remaining foodstuffs safely and hygienically.

0151.E4.O3Remove rubbish from site where disposal facilities are not available.