REQUIRED KNOWLEDGE AND SKILLS

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

Required knowledge

Relevant regulatory requirements

Relevant equal opportunity and antidiscrimination regulations

Principles of customer service

Airline procedures and standards for providing advice on cuisine to passengers

Standard airline menus and menu items

Features and characteristics of various types of food served on commercial aircraft including special menu items

Relevant information on meal ingredients special dietary requirements and food allergies

Food presentation for different types of airline service

Hygiene and safety issues of specific relevance to food and beverage service

Risks that exist when providing advice on cuisine to passengers and related risk control procedures and precautions

Problems that may occur when providing advice on cuisine to passengers and to passengers with special needs and appropriate action that should be taken in each case

Required skills

Communicate effectively with others when providing advice on cuisine on an aircraft

Read and interpret instructions regulations procedures and other information relevant to providing advice on cuisine on an aircraft

Interpret and follow operational instructions and prioritise work

Complete documentation related to providing advice on cuisine on an aircraft

Operate electronic communication equipment to required protocol

Work collaboratively with others when providing advice on cuisine on an aircraft

Adapt appropriately to cultural differences in the workplace including modes of behaviour and interactions with others

Promptly report andor rectify any identified problems that may occur when providing advice on cuisine on an aircraft in accordance with regulatory requirements and workplace procedures

Implement contingency plans for unexpected events that may arise when providing advice on cuisine on an aircraft

Apply precautions and required action to minimise control or eliminate hazards that may exist when providing advice on cuisine on an aircraft

Monitor and anticipate operational problems and hazards and take appropriate action

Monitor work activities in terms of planned schedule

Modify activities dependent on differing workplace contingencies situations and environments

Work systematically with required attention to detail without injury to self or others or damage to goods or equipment

Adapt to differences in equipment and operating environment in accordance with standard operating procedures

Select and use required personal protective equipment conforming to industry and OHampS standards

Implement OHampS procedures and relevant regulations

Identify and correctly use equipment required when providing advice on cuisine on an aircraft

The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria required knowledge and skills the range statement and the assessment guidelines for this Training Package

Critical aspects for assessment and evidence required to demonstrate competency in this unit

The evidence required to demonstrate competency in this unit must be relevant to and satisfy all of the requirements of the elements and performance criteria of this unit and include demonstration of applying

the underpinning knowledge and skills

relevant legislation and workplace procedures

other relevant aspects of the range statement

Context of and specific resources for assessment

Performance is demonstrated consistently over a period of time and in a suitable range of contexts

Resources for assessment include

a range of relevant exercises case studies andor other simulated practical and knowledge assessment andor

access to an appropriate range of relevant operational situations in the workplace

In both real and simulated environments access is required to

relevant and appropriate materials and equipment and

applicable documentation including workplace procedures regulations codes of practice and operation manuals

Method of assessment

Assessment of this unit must be undertaken by a registered training organisation

As a minimum assessment of knowledge must be conducted through appropriate writtenoral tests

Practical assessment must occur

through activities in an appropriately simulated environment at the registered training organisation andor

in an appropriate range of situations in the workplace

Meal service may be provided:

Performance may be demonstrated:

Types of food upon which advice may be provided may include:

Advice on special menu items may include:

Sources of information on menu items may include:

Persons consulted on menu items may include:

Dependent on the type of organisation concerned and the local terminology used, workplace procedures may be referred to as:

Information/documents may include:

Applicable regulations and legislation may include: