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Elements and Performance Criteria

  1. Elements define the essential outcomes
  2. The Performance criteria describe the performance needed to demonstrate achievement of the element.
  3. Distribute and collect general menus and/or meal orders for clients
  4. Implement nutrition support services
  5. Prepare and deliver nutrition supplements
  6. Comply with personal hygiene standards and food safety program
  7. Communicate changes in meal order, including meals for clients receiving diet therapy or nutrition support
  8. Monitor client satisfaction with food services

Performance Evidence

The candidate must show evidence of the ability to complete tasks outlined in elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the job role. There must be demonstrated evidence that the candidate has (under the direction of a dietitian):

distributed menus or used other systems with clients to collect meal orders, processed therapeutic meal orders and delivered food orders to at least 3 clients, 1 in a simulated environment and 2 in the workplace

prepared different nutritional supplements for at least 3 clients, 1 in a simulated environment and 2 in the workplace

performed the activities outlined in the performance criteria of this unit during a period of at least 120 hours of work


Knowledge Evidence

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 work role. This includes knowledge of:

Australian dietary guidelines

organisation policy and procedures in relation to:

infection control as it relates to the allied health assistant’s role in assisting with food services and menu and meal planning

food, nutrition and special food guidelines

other specific organisation policies or procedures, including supervisory and reporting protocols

safe food handling

inter-relationships between food services and nutrition services, dietary departments concerning menu and meal order processing procedures, food production and delivery schedules

range of menus, and menu items and different types of menu management systems

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

feedback processes or systems used within the organisation

legal and ethical considerations relevant to allied health:

privacy, confidentiality and disclosure

work health and safety:

manual handling including identification and control of manual task risk factors