Elements and Performance Criteria

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.


Cuisine of cultural groups within Australian society includes, but is not limited to:
Aboriginal and Torres Strait Islander
Asian
European
Indian
Mediterranean
Mexican
South American
South Pacific Islander
African


Religious groups within Australian society who may follow particular dietary restrictions include but are not limited to:
Jewish
Hindu
Muslim
Some Christian denominations eg Seven Day Adventist


Factors influencing food choices include but are not limited to:
Availability and accessibility
Familiarity
Beliefs and values
Food advertising
Cultural preferences


Food-related religious needs include but are not limited to:
Kosher
Halal
Hindu (vegetarian - ovo-lacto, lacto or vegan)

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.

Critical aspects for assessment and evidence required to demonstrate this competency unit:
The individual being assessed must provide evidence of specified essential knowledge as well as skills
Consistency of performance should be demonstrated over the required range of workplace situations


Concurrent assessment and relationship with other units:
This unit can be assessed independently, however it may be assessed in conjunction with:
HLTNA303B Plan and modify menus according to special dietary needs


Context of and specific resources for assessment:
Assessment should replicate workplace conditions as far as possible
Simulations may be used to represent workplace conditions as closely as possible
Resources essential for assessment include:
Food safety and HACCP procedure manuals
Manufacturers/ manuals and recommendations for equipment
Food packaging and storage requirements
WHS, cultural diversity and other relevant legislation
Work plan
Enterprise policy, mission statements, procedures


Method of assessment
Observation in the work place (if possible)
Written assignments/projects
Case study and scenario as a basis for discussion of issues and strategies to contribute to best practice
Questioning


Access and equity considerations:
All workers in the health industry should be aware of access and equity issues in relation to their own area of work
All workers should develop their ability to work in a culturally diverse environment
In recognition of particular health issues facing Aboriginal and Torres Strait Islander communities, workers should be aware of cultural, historical and current issues impacting on health of Aboriginal and Torres Strait Islander people
Assessors and trainers must take into account relevant access and equity issues, in particular relating to factors impacting on health of Aboriginal and/or Torres Strait Islander clients and communities