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.


Client groups may include:
Infants
Young children
Adolescents
Adults
Older people


Food group serves are based on the Australian Dietary Guide to Healthy Eating and other relevant and recognised guidelines and include serves form the following groups:
Breads and cereals
Fruit
Vegetables
Meat and meat alternatives
Milk and milk alternatives


Menu planning principles include:
Basic cooking methods and equipment
Nutritional considerations of the client group
Client preferences
Menu types (including cyclic menus, a la carte or cafeteria)
Quantity
Variety and repetition
Method of preparation
Colour, eye appeal, taste and texture
Presentation
Staff resources
Equipment resources
Budget
Infection control risk management
Food safety
Nutritional adequacy for client group
Seasonal food availability
Local procurement (including food available locally)


Menu planning tools may include:
Australian Guide to Healthy Eating
Menu frameworks and checklists


Types of menus include:
Set
Special function
Cyclical
Canteen
Cafeteria


Basic nutrients include:
Energy
Protein
Carbohydrate
Fats
Vitamins
Minerals
Macro and micro- nutrients and other food constituents such as fibre and water


Nutrient imbalance may include but is not limited to:
Food intake patterns
High fat and/or cholesterol
Low fibre
High salt, high sugar
Excess kilojoules
Too low Kjs
Too little protein
Fluid intake
Too little zinc


Dietary guidelines may include:
Dietary guidelines for Australian adults (including older Australians)
Dietary guidelines for children and adolescents

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 competency units:
This unit can be assessed independently, however it may be assessed in conjunction with:
HLTNA303D Plan and/or modify meals and menus according to nutrition care plan
HLTNA304D Plan meals and menus to meet cultural and religious 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
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:
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 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


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