Elements and Performance Criteria

Client/patient groups include individuals in a range of health care 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

Standards recipes are a written formula for producing a food item of a specified quality and quantity.

Appropriate meals are those that meet nutritional needs of client/patient group.

Appropriate needs may also include food prepared for special needs including food allergy/food intolerance.

The work environment includes:
Food preparation areas
Food preparation tools and equipment
Walls
Floors
Work surfaces
Food storage areas 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/target group
Feasibility of production
Feed wastage
Client/patient satisfaction

Critical aspects of assessment must include:
Ability to facilitate the provision of appropriate foods to the client/patient group
Preparation of nutritional meals
Compliance with safe food handling, hygiene practices and infection control procedures
Communicating constructively with clients/patients and other staff to ensure best service

Concurrent assessment and relationship with other units
This unit can be delivered and assessed independently, however it may be assessed in conjunction with:
HLTFS1A Distribute meals and refreshments to clients

Essential knowledge required includes:
Food safety principles and regulations
OHS work practices relevant to the specific workplace and in accordance with relevant state/territory/national legislation
Principles of nutrition including food selection and cookery methods that comply with the Dietary Guidelines for Australians ie adults, children and adolescents
Basic cooking methods including the principles of bulk cookery
Using food and cooking equipment and technology
Different cultural requirements relevant to client group
Client/patient conditions and consequent needs and requirements
Foods which promote good health

Essential skills required include:
Planning and evaluating meals and menus
Safe food handling practices
Safe handling of equipment
Numeracy skills - the ability to complete basic arithmetic calculations such as addition, subtraction, multiplication, division and recording numbers
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 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:
Procedure manuals of the food service operation
Food safety and HACCP procedure manuals
Manufacturers' manuals and recommendations for equipment used in kitchen
Food packaging and storage requirements
OHS, cultural diversity and other relevant legislation
Work plans
Enterprise policy, mission statements, procedures and performance management systems

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.