Elements and Performance Criteria

Menu system may include:
The collection of meal orders is not limited to the use of a paper menu system. Other systems, including point of service collection of meal orders eg bistro style, buffet style and off trolley select style of service, are more commonly used in extended stay facilities, ie. nursing homes and psychiatric institutions and other supportive accommodation.

Distribution of menus may vary depending on the institution:
Menus may be placed on a meal tray, handed to the client/patient, placed on tables in a dining room setting. Collection of meal orders may be undertaken verbally and summary meal order may be placed directly with food services.
Where a patient select menu system is in use, assistance with marking menus, or placing of a verbal meal order, may be required. This is particularly important when a client/patient is not able to mark the menu due to physical, verbal, psychiatric or cognitive factors.

Tallying and collating general menus/meal orders may include:
Manual counting of menu items chosen
Data entry of menu choices into a nutrition and food services computer system

Feedback regarding food preferences and poor menu/meal choices may require:
Written or verbal methods of communication between client/patient area or ward, nutrition service/department and food service department personnel

Information to support the delivery of menu items chosen may include:
Ward diet
Client/ patient location lists
Meal tickets
Meal tallies
Labels

Critical aspects of assessment must include:
Effective distribution, collection and monitoring of meal orders
Communicating constructively with clients/patients and other staff to ensure best service
Application of organisational food production and delivery schedules

Concurrent assessment and relationship with other units:
This unit can be delivered and assessed independently, however it may be assessed in conjunction with:
CHCT11A Provide assistance to nutrition and dietetic services

Essential knowledge must include:
Inter-relationships between food services and nutrition services/dietary departments concerning menu/meal order processing procedures, food production and delivery schedules
Range of menus and menu items
Basic principles of nutrition
Infection control policy and procedures
OHS work practices relevant to the specific workplace and in accordance with relevant state/territory/national legislation
Planning and evaluating meals and menus
Different cultural requirements
Food preparation and food service systems
Australian Dietary Guidelines
Costing (portion size, mathematics)
Various cultural requirements in relation to food, relevant to the profile of the community served by the organisation

Essential skills must include:
Information processing (computer and/or manual)
Basic computer operation (where computers are used menu and meal order processing)
Numeracy skills may range from the ability to complete basic arithmetic calculations to the collating and recording of numbers and costing of menus
Reading and writing skills - literacy competence required to fulfil job roles in a safe manner and as specified by organisation. The level of skill may range from the ability to understand OHS legislation and other organisational procedures, to providing written information on patient/client dietary requirements, to reading workplace safety pamphlets or procedure manuals, and manufacturers' specifications for equipment use. Literacy support available in the workplace may range from having access to support or assistance from expert/mentor/supervisor, to having no communication supports available. Literacy may be required in English or a community language.
Oral communication skills - language competence required to fulfil job roles in a safe manner and as specified by the organisation. Assessors should look for skills in asking questions, providing clear information, listening to and understanding workplace instructions, and clarifying workplace instructions when necessary. The organisation may require competence in English or a community language, depending on client group.

Resource implications
Assessment of the Unit requires access to:
Food safety and HACCP procedure manuals
Work plans
Enterprise policy, mission statements, procedures and performance management systems
Organisational policy and procedures for menu processing
Relevant computer software manuals or operating instructions

Method of assessment:
Assessment may include:
Observation of performance in food preparation
Assessee's portfolio/CV
Supporting statement of supervisor(s)
Authenticated evidence of relevant work experience and/or formal/informal learning
Oral questioning on work plans
Case studies and scenarios as a basis for discussion of systems and strategies for food preparation to meet the client/patient group's nutritional needs
Assessee's work plans

Context of assessment:
This unit of competency may be assessed on the job or in a simulated workplace and under the normal range of workplace conditions. Assessment may be conducted on more than one occasion to cover a variety of circumstances.

A diversity of assessment tasks is essential for holistic assessment.