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

How to recognise malnutrition

Infection control policy and procedures relevant to food service provision

OHS work practices relevant to the specific workplace and in accordance with relevant stateterritorynational legislation

Other dietary guidelines specific to client groups eg aged

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

Communicate constructively with clients and other staff to ensure best service

Correctly identify the provision of appropriate foods for the client group

Incorporate Australian dietary guidelines into menu planning and evaluation

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

Demonstrate safe food handling practices

Plan and evaluate meals and menus

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

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

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 competency units

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

HLTNAC Plan andor modify meals and menus according to nutrition care plan

HLTNA303C Plan and/or modify meals and menus according to nutrition care plan

HLTNAC Plan meals and menus to meet cultural and religious needs

HLTNA304C Plan meals and menus to meet cultural and religious 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

Where for reasons of safety access to equipment and resources and space assessment takes place away from the workplace simulations should 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 and performance management systems

Method of assessment

Observation in the work place if possible

Written assignmentsprojects

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 andor Torres Strait Islander clients and communities

Client groups may include:

Food group serves are based on the Australian Dietary Guide to Healthy Eating and other relevant and recognised guidelines and include serves form the following groups:

Menu planning principles include:

Menu planning tools may include:

Types of menus include:

Basic nutrients include:

Nutrient imbalance may include but is not limited to:

Dietary guidelines may include: