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Elements and Performance Criteria

1. Plan a pre-or post-event meal.
   • Identify basic nutritional requirements for pre- or post-event meals for the specific sport.
   • Identify different physiological characteristics and their effect on nutritional retention.
   • Select a recipe which addresses nutritional and physiological requirements.
   • Modify recipe as required.
2. Prepare a pre- or post-event meal.
   • Follow instructions in the selected recipe to prepare a pre- or post-event meal.
   • Use healthy cooking strategies.
   • Ensure the meal fulfils all nutritional requirements as identified.
   • Prepare meal to meet time factor of nutritional requirements.
   • Evaluate effectiveness of meal in assisting in the preparation for, or recovery from, event.

Required Skills

Required skills

technical skills to prepare and cook a variety of different foods in a variety of healthy cooking styles literacy and numeracy skills to enable the correct interpretation of nutritional information on food labels and in recipes

Required knowledge

the benefits to athletes of nutritional cooking techniques food hygiene requirements to enable safe preparation the physiological characteristics of diet in order to prepare appropriate menus for athletes in preand postevent situations

Evidence Required

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge range statement and the Assessment Guidelines for the Training Package
Overview of assessment
Critical aspects for assessment and evidence required to demonstrate competency in this unit	Evidence of the following is essential applies nutritional information to planning pre or postevents meals prepares handles and stores food safely
Context of and specific resources for assessment	Assessment must ensure preparation of multiple preor postevent meals that satisfy the nutritional requirements of the candidates current or intended sport to allow the demonstration of competency and consistency of performance Assessment must also ensure access to information on nutritional requirements for preand postevent meals information on healthy cooking appropriately equipped kitchen
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge The following examples are appropriate for this unit observation of preparation of preor postevent meal oral or written questioning to assess knowledge of nutritional requirements for preand postevent meals thirdparty reports from a supervisor detailing performance Holistic assessment with other units relevant to the industry sector workplace and job role is recommended

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Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. 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) may also be included.
Nutritional requirements may include:	pre-event post-event during event.
Specific sport may include:	endurance event sprint event team sport aquatic event.
Physiological characteristics may include:	fat to muscle ratio sex metabolic rate.
Healthy cooking strategies may include:	grilling steaming stir-fry minimal use of oils and fats safe food handling and storage.

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