Modification History
Not Applicable
Unit Descriptor
Descriptor |
This unit of competency describes the skills and knowledge required to prepare and present meals in a manner that meets the nutritional requirements of client groups in a range of community and health care food service settings |
Application of the Unit
Application |
Work performed requires a range of well developed skills where some discretion and judgement is required. Individuals will take responsibility for their own outputs and may be limited responsibility for the output of others |
Licensing/Regulatory Information
Not Applicable
Pre-Requisites
Pre-requisite unit |
This unit must be assessed after successful achievement of pre-requisite:
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Employability Skills Information
Employability Skills |
This unit contains Employability Skills |
Elements and Performance Criteria Pre-Content
Elements define the essential outcomes of a unit of competency. |
The Performance Criteria specify the level of performance required to demonstrate achievement of the Element. Terms in italics are elaborated in the Range Statement. |
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
1. Identify the client groups in a range of settings |
1.1 Identify client groups 1.2 Identify and confirm the nutritional needs of the client group 1.3 Identify a range of foods that meet the nutritional needs of the client group |
2. Select appropriate foods for specific client groups, preferably with the assistance of a dietitian |
2.1 Select appropriate foods for menu items to meet the nutritional needs of specific client groups, and to promote healthy eating 2.2 Select appropriate standard recipes |
3. Prepare, cook, serve and evaluate meals suitable for specific client group |
3.1 Accurately follow standard recipes to ensure product consistency, nutritional integrity and to minimise wastage 3.2 Prepare appropriate meals for specific client group in an appeasing and attractive manner 3.3 Modify food texture to meet the needs of client groups and enterprise standards 3.4 Serve/plate meals appropriate to the setting, using portion control equipment as required 3.5 Evaluate meals against organisation standards 3.6 Evaluate meals against client satisfaction |
4. Follow OHS principles for self and client safety |
4.1 Monitor workplace safety and take action to foresee and avoid hazards 4.2 Promptly rectify faults to equipment or refer appropriately to ensure prompt remedial action 4.3 Use suitable food preparation and cookery methods to maximise nutritional value of foods prepared and maintain food safety 4.4 Use infection control procedures according to established guidelines 4.5 Discard out-of-date food and ingredients 4.6 Use hygiene practices that comply with relevant legislation 4.7 Comply with cleaning, sanitation and waste storage and disposal practices 4.8 Receive, store, prepare, cook, serve and handle food to prevent deterioration, contamination and the growth of micro organisms 4.9 Store left over food safely and hygienically and use within a safe period of time or discard according to enterprise standards |
5. Evaluate work performance |
5.1 Seek advice and support from legitimate sources when necessary 5.2 Adjust work to incorporate advice that addresses performance issues to maintain the agreed standards of work |
Required Skills and Knowledge
REQUIRED SKILLS AND KNOWLEDGE |
This describes the essential skills and knowledge and their level required for this unit. |
Essential knowledge : The candidate must be able to demonstrate essential knowledge required to effectively do the task outlined in elements and performance criteria of this unit, manage the task and manage contingencies in the context of the identified work role This includes knowledge of:
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Essential skills : It is critical that the candidate demonstrate the ability to
In addition, the candidate must be able to effectively do the task outlined in elements and performance criteria of this unit, manage the task and manage contingencies in the context of the identified work role This includes the ability to:
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Evidence Guide
EVIDENCE GUIDE |
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The evidence guide provides advice on assessment and must be read in conjunction with the Performance Criteria, Required Skills and Knowledge, the Range Statement and the Assessment Guidelines for this Training Package. |
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Critical aspects for assessment and evidence required to demonstrate this competency unit : |
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Context of and specific resources for assessment : |
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Method of assessment |
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Access and equity considerations : |
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Range Statement
RANGE STATEMENT |
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The Range Statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Add any 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. |
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Client groups include individuals in a range of health care and community food service settings such as :: |
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Foods may include : |
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The work environment may include : |
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Evaluation of meals may include : |
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Unit Sector(s)
Not Applicable