Provide outdoor catering

This unit is an accredited training resource consistent with the Nationally Recognised Training requirements for Vocational Education and Training (VET) and is ideal for Registered Training Organisations (RTOs) in Australia. It consists of Learning Resource Material (instructional theory), an Assessment Workbook, and information about assessment mapping to the Performance Criteria, Knowledge Evidence, and Performance Evidence requirements of this accredited unit.

Our SITTTOP002 training product is available for purchase as a hardcopy (printed) book in both Learner Guide and Trainer/Assessor Guide variants. This unit is available for enrolment and online training/assessment via Catapult LMS (Learning Management System). NOTE: If you are a training provider, please do your own validation, in accordance with your Training and Assessment Strategy (TAS).

$15.00 inc GST

Total: $15.00

Unit information about the SITTTOP002 training material in this resource

SITTTOP002 information from


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. This could include guides, camp site cooks or owner-operators of small organisations.

Unit mapping information

No equivalent unit.

Licensing, legislative, regulatory or certification requirements

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Foundation skills

Foundation skills essential to performance are explicit in the performance criteria of this unit of competency.

Unit sector or competency field

Tourism—Tour Operations

Prerequisite, co-requisite or interdependent assessment of units

SITXFSA001 Use hygienic practices for food safety

Assessment conditions

Skills must be demonstrated in a tourism environment or activity where outdoor catering is provided. This can be:

  • an industry workplace

  • a simulated industry environment set up for the purposes of assessment

Assessment must ensure access to:

  • an outdoor environment

  • appropriate outdoor catering equipment

  • food and beverage supplies used for preparing and providing outdoor meals, that are:

    • canned

    • convenience

    • dehydrated

    • fresh

    • frozen

    • long-life

    • vacuum-packed

  • storage equipment suitable for outdoor catering:

    • dry goods storage containers

    • ice boxes

    • refrigeration

  • sufficient numbers of people to be catered for to reflect local industry needs and product profile

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

  • have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency

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