Unit of competency Outline

Date retreived
22/07/2026 3:08 PM 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.

Prepare meals

Prepare meals

Unit of competency
National Code
CHCCCS042
State Code
OEI09
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
23/11/2022
View on TGA
State Implementation and Classification
Approved Date
19/05/2023
Field of Education
110109 - Cookery
Original Release Date
19/05/2023
Nominal Hours
25
Description
This unit describes the performance outcomes, skills and knowledge required to prepare meals and snacks that meet individual needs and preferences in residential and home care settings.This unit applies to individuals who work with people in a range of community services and health contexts. Work performed requires some discretion and judgement and may be carried out under direct, indirect or remote supervision.The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Plan meals and snacks.
  • 1.1. Read individualised plan to confirm needs and preferences relevant to meal preparation.
  • 1.2. Suggest, source and adjust simple recipes to meet individual needs and preferences.
  • 1.3. Recognise requirements for food and fluid modification according to individualised plan and relevant industry standards and frameworks and adjust recipes accordingly.
  • 1.4. Review recipe and determine ingredient types and amounts.
  • 1.5. Check ingredient stock level and quality to identify type and amount of ingredients to be purchased.
  • 1.6. Purchase required ingredients within budget constraints.
2. Prepare meals and snacks.
  • 2.1. Provide opportunities for the person to engage throughout the meal preparation process.
  • 2.2. Prepare cooking area and those engaging in meal preparation for safe meal preparation.
  • 2.3. Measure and prepare ingredients according to recipe requirements.
  • 2.4. Cook ingredients according to recipe requirements.
  • 2.5. Present prepared meal according to individual needs and preferences.
  • 2.6. Clean and tidy cooking area, utensils and equipment.
3. Implement food safety processes when preparing food.
  • 3.1. Ensure personal hygiene and protective equipment meet infection control requirements and work health and safety standards.
  • 3.2. Report personal health conditions that impact on food preparation and take action according to organisational policies and procedures.
  • 3.3. Recognise and report hygiene and food hazards that may negatively affect health and safety of self or others, according to organisational policies and procedures.
  • 3.4. Maintain the food preparation area in a hygienic condition and report cleaning, sanitising and maintenance requirements according to organisational policies and procedures.
  • 3.5. Maintain hygienic storage and select environmental conditions that avoid contamination of food.
  • 3.6. Handle food hygienically and in accordance with organisational and regulated food safety procedures.
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