Elements and Performance Criteria
- Elements define the essential outcomes.
- Identify the client groups in a range of settings
- Select appropriate foods for specific client groups
- Prepare, cook and serve meals suitable for specific client group
- Prepare food by accurately following standard recipes to ensure product consistency, nutritional integrity and to minimise wastage
- Modify food texture to meet the needs of client groups and organisation standards
- Use portion control equipment to plate meals in accordance with organisation requirements
- Serve meals in an appeasing and attractive manner
- Follow procedures for safe food preparation
- Monitor workplace safety and take action to identify and prevent hazards
- Promptly rectify faults to equipment or refer promptly for remedial action
- Use suitable food preparation and cookery methods to maximise nutritional value of foods prepared and maintain food safety
- Use infection control and hygiene procedures according to legislative and organisation guidelines
- Discard out-of-date food and ingredients
- Comply with cleaning, sanitation and waste storage and disposal practices
- Receive, store, prepare, cook, transport, serve and handle food to prevent deterioration, contamination and the growth of microorganisms
- Store leftover food safely and hygienically and use within a safe period of time or discard according to organisation procedures
- Evaluate meals and work performance
- Seek feedback from clients to determine levels of satisfaction
- Evaluate meals against organisation standards and client satisfaction
- Seek advice and feedback from colleagues and supervisor regarding client feedback and work performance
- Use advice and feedback to identify areas for development and opportunities for continuous improvement of work standard