Unit of competency Outline
Date retreived
22/07/2026 6:47 AM AWST
22/07/2026 6:47 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Provide ward or unit based food preparation and distribution services
Provide ward or unit based food preparation and distribution services
Unit of competency
National Code
HLTFS204D
HLTFS204D
State Code
WD462
WD462
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
25/07/2012
Field of Education
110199 - Food And Hospitality, N.e.c.
Original Release Date
25/07/2012
Nominal Hours
30
Description
DescriptorThis unit of competency describes the skills and knowledge required to provide food services to clients in their accommodation setting, which may be physically separate from a production kitchen
Notes
Elements and Performance Criteria
1. Distribute and collect menus from clients
- 1.1 Distribute menus to clients receiving diet therapy or nutritional support according to established routines and procedures
- 1.2 Collect menus from clients receiving diet therapy or nutritional support according to established routines and procedures
2. Plate, heat and distribute meals and beverages
- 2.1 Plate meals from bulk food to a standard determined by the enterprise
- 2.2 Implement portion control to minimise waste
- 2.3 Rethermalise meals (applicable to cook-chill systems) or reheat if required, according to food standards and regulations
- 2.4 Check each meal against documentation, prior to meal delivery
- 2.5 Complete meals tray assembly and check for accuracy according to established routines and procedures
- 2.6 Prepare beverage utensils for use
- 2.7 Leave trolley or tray in an appropriate location for meal delivery
- 2.8 Deliver and leave meals and/or beverages in the appropriate place for clients, within the designated timeframe
- 2.9 Replace missing or incorrect meals and/or beverages with appropriate meals and/or beverages
- 2.10 Replace or refill water jugs according to specific client requirements according to established policy and procedure
- 2.11 Check room numbers, bed numbers and client name against appropriate documentation
- 2.12 Report the need of a client for assistance to sit up, or assist the client to sit up, according to organisation policies and procedures
3. Prepare minor meals, refreshments and snacks
- 3.1 Prepare minor meals, refreshments and snacks in an attractive manner
- 3.2 Prepare and deliver mid meals according to schedule
4. Collect utensils and meal trays
- 4.1 Collect trays and all utensils after the client has finished eating
- 4.2 Check tray for foreign objects
- 4.3 Stack trays on trolley in a safe manner
- 4.4 Collect empty water jugs at designated times
- 4.5 Return dirty beverage utensils for cleaning
- 4.6 Maintain a stock of clean beverage utensils
- 4.7 Report insufficient food or fluid intake to the appropriate person(s) according to enterprise procedures
- 4.8 Seek client feedback on general satisfaction and report to appropriate person(s) according to enterprise procedures
5. Maintain good housekeeping
- 5.1 Clean ward or unit food service area and equipment according to enterprise routines and standards
- 5.2 Maintain food service area in a clean, tidy and hygienic condition
- 5.3 Replenish food stocks, crockery and utensils as required
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. 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.
Special needs of clients may include:
Disabilities
Eating difficulties
Intellectual difficulties
Frail and aged
Confusion and dementia
Nutrition risk factors
Metabolic disorders
Different cultural requirements
Require diet supplements
Food may include:
Chilled
Frozen
Fresh
Cooked
Bulk
Packaged
Food types include:
Dairy
Fruit and vegetables
Dried goods
Packaged food
Meat
Fish
Soups
Minor meals, refreshments and snacks may include:
Early or light breakfast
Min-meals
Beverages eg tea, coffee, soft drink, juice, water, cocoa
Biscuits, cakes
Special functions
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.
Special needs of clients may include:
Disabilities
Eating difficulties
Intellectual difficulties
Frail and aged
Confusion and dementia
Nutrition risk factors
Metabolic disorders
Different cultural requirements
Require diet supplements
Food may include:
Chilled
Frozen
Fresh
Cooked
Bulk
Packaged
Food types include:
Dairy
Fruit and vegetables
Dried goods
Packaged food
Meat
Fish
Soups
Minor meals, refreshments and snacks may include:
Early or light breakfast
Min-meals
Beverages eg tea, coffee, soft drink, juice, water, cocoa
Biscuits, cakes
Special functions
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
Observation of workplace performance is essential for assessment of this unit
Consistency of performance should be demonstrated over the required range of workplace situations
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. Acceptable simulation requires:
Communication with clients
Receiving food, preparing for delivery and delivery to clients
Resources essential for assessment include:
Equipment normally used in the work context of this unit
WHS, cultural diversity, food safety and other relevant legislation
Job description and performance management tools
Work plans
Enterprise policies, 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
Role play simulation
Supporting statement form supervisor(s)
Authenticated evidence of relevant work experience and formal learning
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
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
Observation of workplace performance is essential for assessment of this unit
Consistency of performance should be demonstrated over the required range of workplace situations
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. Acceptable simulation requires:
Communication with clients
Receiving food, preparing for delivery and delivery to clients
Resources essential for assessment include:
Equipment normally used in the work context of this unit
WHS, cultural diversity, food safety and other relevant legislation
Job description and performance management tools
Work plans
Enterprise policies, 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
Role play simulation
Supporting statement form supervisor(s)
Authenticated evidence of relevant work experience and formal learning
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
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| D8254 | HLTFS204C | Provide ward or unit based food preparation and distribution services | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| AVZ81 | HLTFSE002 | Provide ward or unit based food preparation and distribution services | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| AWJ4 | HLT33115 | Certificate III in Health Services Assistance | Qualification |
| J052 | HLT21212 | Certificate II in Health Support Services | Qualification |