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 units:

This unit can be assessed independently, however it may be assessed in conjunction with:

HLTNA303B Plan and modify menus according to special dietary 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

Resources essential for assessment include:

Food safety and HACCP procedure manuals

Manufacturers/ manuals and recommendations for equipment

Food packaging and storage requirements

OHS, cultural diversity and other relevant legislation

Work plan

Enterprise policy, mission statements, procedures

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

This describes the essential skills and knowledge and their level required for this unit.

Essential knowledge:

The candidate must be able to demonstrate essential knowledge required to effectively do the task outlined in elements and performance criteria of this unit, manage the task and manage contingencies in the context of the identified work role

This includes knowledge of:

Australian Dietary Guidelines

Basic cooking methods and equipment

Basic knowledge of food preparation and food service systems

Basic principles of nutrition

Basic principles of nutrition, diet therapy, nutrition supplements and factors that place clients at risk of malnutrition and inadequate hydration

Common fluid and food restrictions

Costing (portion size, mathematics) procedures

Infection control policy and procedures relevant to food service provision

OHS work practices relevant to the specific workplace and in accordance with relevant state/territory/national legislation

Planning and evaluating meals and menus

Range of menus and menu items

Requirements of certain menus

Standardised recipes

Various cultural requirements in relation to food, relevant to the profile of the community served by the organisation

Work organisation methods

Essential skills:

It is critical that the candidate demonstrate the ability to:

Identify and develop meals and menus that meet specific cultural and religious needs of client groups

Communicate constructively with clients and other staff to ensure best service

In addition, the candidate must be able to effectively do the task outlined in elements and performance criteria of this unit, manage the task and manage contingencies in the context of the identified work role

This includes the ability to:

Plan and evaluate meals and menus

Demonstrate safe food handling practices

Use numeracy skills ranging from the ability to complete basic arithmetic calculations to the collating to recording of numbers and costing of menus

Use literacy, numeracy and oral communication skills required to fulfil the position in a safe manner as specified by the health care facility

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.

Cuisine of cultural groups within Australian society includes, but is not limited to:

Aboriginal and Torres Strait Islander

Asian

European

Indian

Mediterranean

Mexican

South American

South Pacific Islander

African

Religious groups within Australian society who may follow particular dietary restrictions include but are not limited to:

Jewish

Hindu

Muslim

Some Christian denominations eg Seven Day Adventist

Factors influencing food choices include but are not limited to:

Availability and accessibility

Familiarity

Beliefs and values

Food advertising

Cultural preferences

Food-related religious needs include but are not limited to:

Kosher

Halal

Hindu (vegetarian - ovo-lacto, lacto or vegan)