Competency Standard UNIT SELECT CATERING SYSTEMS NOMINAL HOURS: 35 UNIT NUMBER: D1.HCA.CL3.07 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks and chefs, in a supervisor or manager position, to evaluate and select catering systems for the requirements of commercial food production environments. ELEMENTS AND PERFORMANCE CRITERIA UNIT VARIABLE AND ASSESSMENT GUIDE Element 1: Establish enterprise requirements Unit Variables for a catering system The Unit Variables provide advice to interpret the scope and context of this unit of competence, Research catering requirements the enterprise allowing for differences between enterprises and workplaces. It relates to the unit as a whole and requires facilitates holistic assessment. Identify the enterprise in selecting a This unit applies to all industry sectors that evaluate and select catering systems within the labour constraints system divisions of the hotel and travel industries and may include: Element 2: Evaluate catering systems Food Production Identify a range of alternative may be related to: catering systems Research Evaluate agreed enterprise requirements Type of menu against systems Production volume Element 3: Recommend a catering system Service areas Consider the advantages and disadvantages authorities. of systems in making recommendation Constraints may be related to: Financial Staff Establishment size.
Competency Standard UNIT SELECT CATERING SYSTEMS NOMINAL HOURS: 35 UNIT NUMBER: D1.HCA.CL3.07 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks and chefs, in a supervisor or manager position, to evaluate and select catering systems for the requirements of commercial food production environments. ELEMENTS AND PERFORMANCE CRITERIA UNIT VARIABLE AND ASSESSMENT GUIDE Element 1: Establish enterprise requirements for a catering system Research catering requirements the enterprise requires Identify the enterprise constraints in selecting a system Element 2: Evaluate catering systems Identify a range of alternative catering systems Evaluate agreed enterprise requirements against systems Element 3: Recommend a catering system Consider the advantages and disadvantages of systems in making recommendation Unit Variables The Unit Variables provide advice to interpret the scope and context of this unit of competence, allowing for differences between enterprises and workplaces. It relates to the unit as a whole and facilitates holistic assessment. This unit applies to all industry sectors that evaluate and select catering systems within the labour divisions of the hotel and travel industries and may include: Food Production Research may be related to: Type of menu Production volume Service areas authorities. Constraints may be related to: Financial Staff Establishment size.
AM_Select_catering_systems_FN_030214.docx