Elements and Performance Criteria

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.
Meal service may be provided:
on any passenger-carrying aircraft type in commercial service
during short and/or long haul services
in any category of service, including economy, business and first class
in any allowable operating and weather conditions
in accordance with regulatory and operational requirements, including OH&S requirements
Performance may be demonstrated:
in an approved cabin service simulator
in a suitably simulated work environment
on a passenger-carrying aircraft
Types of food upon which advice may be provided may include:
appetisers and hors d'oeuvres
soups
meat and fish
vegetables
sweets and desserts
cheeses
fruit salads
sauces
pasta
noodles
Advice on special menu items may include:
origins
ingredients
methods of preparation
presentation styles
Sources of information on menu items may include:
menu galley guide
catering checklist
special meal information
Persons consulted on menu items may include:
passengers
other crew members
catering staff
ground support staff
Dependent on the type of organisation concerned and the local terminology used, workplace procedures may be referred to as:
company procedures
enterprise procedures
organisational procedures
established procedures
standard operating procedures
Information/documents may include:
sections of Civil Aviation Safety Regulations and Civil Aviation Orders relevant to food service on aircraft
airline procedures and instructions and job specification
standard airline menus
airline meal service procedures checklists and procedures
menu galley guide
catering checklist
special meal information
relevant information on meal ingredients, special dietary requirements and food allergies
induction and training materials
conditions of service, legislation and industrial agreements including workplace agreements and awards
Applicable regulations and legislation may include:
relevant requirements, standards and recommended practices of the International Civil Aviation Organization (ICAO) pertaining to food service on aircraft
relevant Australian Civil Aviation Safety Regulations and Civil Aviation Orders pertaining to food service on aircraft
Civil Aviation Act
relevant OH&S legislation
relevant food handling and hygiene legislation
equal opportunity and anti-discrimination legislation
relevant Australian Standards
industrial relations and workplace compensation legislation

EVIDENCE GUIDE
The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria, required knowledge and skills, the range statement and the assessment guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency in this unit
The evidence required to demonstrate competency in this unit must be relevant to and satisfy all of the requirements of the elements and performance criteria of this unit and include demonstration of applying:
the underpinning knowledge and skills
relevant legislation and workplace procedures
other relevant aspects of the range statement

Context of and specific resources for assessment
Performance is demonstrated consistently over a period of time and in a suitable range of contexts
Resources for assessment include:
a range of relevant exercises, case studies and/or other simulated practical and knowledge assessment, and/or
access to an appropriate range of relevant operational situations in the workplace
In both real and simulated environments, access is required to:
relevant and appropriate materials and equipment, and
applicable documentation including workplace procedures, regulations, codes of practice and operation manuals

Method of assessment
Assessment of this unit must be undertaken by a registered training organisation
As a minimum, assessment of knowledge must be conducted through appropriate written/oral tests
Practical assessment must occur:
through activities in an appropriately simulated environment at the registered training organisation, and/or
in an appropriate range of situations in the workplace