Unit of competency Outline
Date retreived
22/07/2026 6:09 AM AWST
22/07/2026 6:09 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Prepare foods suitable for a range of food service settings
Prepare foods suitable for a range of food service settings
Unit of competency
National Code
HLTFS302D
HLTFS302D
State Code
WD154
WD154
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
30/07/2012
Field of Education
110111 - Food Hygiene
Original Release Date
30/07/2012
Nominal Hours
40
Description
DescriptorThis 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
Notes
Elements and 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 WHS 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
RANGE STATEMENT
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.
Client groups include individuals in a range of health care and community food service settings such as::
Aged care facilities
Childcare centres
Hostels and hospitals
Foods may include:
Chilled
Frozen
Fresh
Planted
Packaged
Bulk
Dairy
Fruit
Vegetables
Dried
Meat
Fish
Soups
Food for enteral feeding
The work environment may include:
Food preparation areas
Food preparation tools and equipment
Walls
Floors
Work surfaces
Food storage area including cold storage
Kitchen chemical storage areas
Food service and dining areas
Evaluation of meals may include:
Balance and variety in colour, flavour and texture
Nutritional content relevant to the client group
Feasibility of production
Food wastage
Client satisfaction
Client health
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.
Client groups include individuals in a range of health care and community food service settings such as::
Aged care facilities
Childcare centres
Hostels and hospitals
Foods may include:
Chilled
Frozen
Fresh
Planted
Packaged
Bulk
Dairy
Fruit
Vegetables
Dried
Meat
Fish
Soups
Food for enteral feeding
The work environment may include:
Food preparation areas
Food preparation tools and equipment
Walls
Floors
Work surfaces
Food storage area including cold storage
Kitchen chemical storage areas
Food service and dining areas
Evaluation of meals may include:
Balance and variety in colour, flavour and texture
Nutritional content relevant to the client group
Feasibility of production
Food wastage
Client satisfaction
Client health
EVIDENCE GUIDE
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
Observation of workplace performance is essential for assessment of this unit
Consistency of performance should be demonstrated over a number of occasions
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. Acceptable simulation requires:
Preparation of nutritional meals that meet a client groups needs
Compliance with safe food handling requirements
Where, for reasons of safety, access to equipment and resources and space, assessment takes place away from the workplace, simulations should be used to represent workplace conditions as closely as possible
Resources essential for assessment include:
Procedure manuals of the food service operation
Food safety and HACCP procedure manuals
Manufacturer's manuals and recommendations for equipment used in kitchen
Food packaging and storage requirements
WHS, cultural diversity and other relevant legislation
Work plans
Enterprise policy, mission statements, procedures and performance management systems
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
Role play simulation
Authenticated evidence of relevant work experience and/or formal learning
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
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
Observation of workplace performance is essential for assessment of this unit
Consistency of performance should be demonstrated over a number of occasions
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. Acceptable simulation requires:
Preparation of nutritional meals that meet a client groups needs
Compliance with safe food handling requirements
Where, for reasons of safety, access to equipment and resources and space, assessment takes place away from the workplace, simulations should be used to represent workplace conditions as closely as possible
Resources essential for assessment include:
Procedure manuals of the food service operation
Food safety and HACCP procedure manuals
Manufacturer's manuals and recommendations for equipment used in kitchen
Food packaging and storage requirements
WHS, cultural diversity and other relevant legislation
Work plans
Enterprise policy, mission statements, procedures and performance management systems
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
Role play simulation
Authenticated evidence of relevant work experience and/or formal learning
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
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| D8259 | HLTFS302C | Prepare foods suitable for a range of food service settings | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| AVZ77 | HLTFSE006 | Prepare foods suitable for a range of client groups | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| AWJ4 | HLT33115 | Certificate III in Health Services Assistance | Qualification |
| J068 | HLT32812 | Certificate III in Health Support Services | Qualification |