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. Bold italicised wording, if used in the performance criteria, is detailed below. 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) may also be included.

Food and beverage service may be provided:
on relevant passenger-carrying aircraft types in commercial service
during short and/or long haul services
in business class and/or first class
in any allowable operating and weather conditions
in accordance with regulatory and operational requirements, including OH&S regulations

Performance may be demonstrated:
in an approved cabin service simulator
in a suitably simulated work environment
on a passenger-carrying aircraft

Advice in the selection of beverages may include but is not restricted to:
types of beverages available
service of beverages
restrictions on use of alcoholic beverages

Items for salad preparation and garnishing may include:
condiments
oils
vinegars
sauces
fruit
herbs

Legal requirement relating to liquor service may include but is not restricted to:
prohibited sale of alcohol to minors
identification of, and refusal to serve, intoxicated persons and other excluded categories
advice to passengers on strengths of alcoholic beverages

Methods of assessing the level of intoxication of passengers may include:
observations in changes of behaviour
monitoring noise levels
monitoring drink orders

Persons consulted may include:
passengers
galley staff
other cabin crew and flight 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:
relevant regulatory requirements pertaining to the serving of food and alcoholic/non-alcoholic beverages on aircraft
airline procedures and instructions and job specification
airline food and beverage service procedures checklists and procedures
food and beverage service checklist
induction and training materials
conditions of service, legislation and industrial agreements including workplace agreements and awards

Applicable regulations and legislation may include:
relevant regulatory requirements pertaining to the serving of food and alcoholic/non-alcoholic beverages on aircraft
relevant OH&S legislation
environmental protection legislation
relevant food handling and hygiene legislation
equal opportunity and anti-discrimination legislation
relevant customs and quarantine regulations
relevant Australian Standards
industrial relations and workplace compensation legislation

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the 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
Processes and techniques must be equitable and fulfil regulatory requirements. This includes the assessment of language and literacy proficiency to the required workplace standard

Resources for assessment include:

a range of relevant exercises, case studies and 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/or equipment, and/or
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 appropriately simulated activities at the registered training organisation, and/or
in an appropriate range of situations in the workplace