Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

AVII3002B Mapping and Delivery Guide
Carry out food preparation and service on an aircraft

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency AVII3002B - Carry out food preparation and service on an aircraft
Description This unit involves the skills and knowledge required to carry out food preparation and galley service on a commercial aircraft in accordance with relevant regulatory requirements, including preparing the galley for service; receiving, checking and storing required goods; checking and maintaining the galley; responding to breakdown in galley or cabin equipment; organising galley equipment ready for use; preparing and presenting food; and carrying out the required galley service. It also covers the skills and knowledge needed for cleaning the galley and equipment after food service, preparing the galley for landing and completing all required galley documentation. Licensing, legislative, regulatory or certification requirements are applicable to this unit.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application Work must be carried out in accordance with workplace procedures and the relevant regulatory requirements.Use for ADF Aviation is to be in accordance with relevant Defence Orders and Instructions and applicable CASA compliance.Work is performed under some supervision usually within a team environment.Work involves the application of customer service principles and procedures and relevant regulations when carrying out food preparation and galley service on commercial aircraft across a variety of operational contexts within the Australian aviation industry.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites Not applicable.
Competency Field I - Customer Service
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Prepare galley for service
  • Galley equipment, bar carts and other applicable food service items are checked to ensure levels of stock and equipment are appropriate to the level of service and sector requirements
  • Menus are checked against catering supplied and prepared for distribution where applicable
  • Dry stores are checked for availability
  • Tea and coffee making equipment and materials are prepared for service in accordance with regulatory requirements and workplace procedures and standards
       
Element: Receive, check and store goods
  • Food and equipment are checked against passenger load figures and checklists
  • Defects and shortages are identified and reported to the appropriate person/department in accordance with workplace procedures
  • Non-exchange equipment is inspected for defects and appropriate action is taken if required
  • Dry stores are received and stowed in accordance with regulatory requirements and workplace procedures
  • Appropriate action is initiated/taken to minimise effect on service when problems with stock or equipment are identified
       
Element: Check and maintain galley
  • Galley is inspected and maintained to ensure that it is clean, well lit and at the correct temperature
  • Defects and problems with galley equipment are identified and reported in accordance with workplace procedures
  • Catering checklist is used with required levels of speed and accuracy
  • Foods and goods are correctly issued according to passengers' requests
  • Security in the galley area is maintained in accordance with regulatory requirements and workplace procedures
  • Familiarity with store area is maintained and used to enable smooth workflow
  • Identified galley equipment irregularities and defects are followed up with relevant personnel in accordance with workplace procedures
       
Element: Respond to breakdown in galley or cabin equipment
  • Breakdown in galley or cabin equipment is identified, recorded in the log of equipment failure and notified to a senior crew member in accordance with workplace procedures
  • Appropriate strategy for dealing with the breakdown is formulated in conjunction with the pilot-in-command (PIC) and/or other flight or cabin crew in accordance with workplace procedures
  • Where applicable, passengers are kept informed of the nature of the problem and the action being taken to deal with it in accordance with workplace procedures
  • Alternative action is taken as appropriate to maintain cabin service in accordance with the agreed strategy
       
Element: Prepare equipment for use
  • Equipment needed for service is checked for cleanliness and is prepared for use in accordance with workplace procedures and regulatory requirements for safety and hygiene
  • Carts and/or serving equipment are set up in accordance with workplace procedures for the relevant menus
       
Element: Prepare and present food for service
  • Food items are prepared in accordance with workplace procedures and recipes and regulatory requirements for food hygiene
  • Food for menu items is correctly identified
  • Oven temperatures are at appropriate levels and food is transferred at appropriate times in accordance with workplace procedures and recipes and regulatory requirements for food hygiene
  • Food is monitored to ensure the quality of food is in accordance with workplace procedures
  • Sufficient supplies of clean, undamaged crockery are available at temperatures appropriate to food being served
  • Food is portioned in accordance with workplace procedures, recipes, product and service standards
  • Food items are arranged and presented without drips or spills in accordance with regulatory requirements and workplace procedures
       
Element: Carry out galley service
  • Crew are advised when meal service is due to commence
  • Meal service operations are monitored and additional food is prepared as required
  • Work is completed effectively in conjunction with other crew members to ensure timely, quality service of food
  • Quality of food items is regularly monitored in accordance with workplace procedures and appropriate action is taken if required
  • Towels are prepared hygienically at the appropriate time and forwarded as required to cabin staff for service in accordance with regulatory requirements and workplace procedures
  • Galley operations are adjusted as required to meet service and operational requirements and contingencies in accordance with workplace procedures
       
Element: Clean galley and equipment
  • Unused food items are returned to correct storage area in accordance with workplace procedures
  • Soiled and used linen and towels are collected, sorted and removed in accordance with workplace procedures and regulatory requirements
  • Appropriate cleaning materials are identified and selected in accordance with workplace procedures and regulatory requirements
  • Equipment is cleaned in accordance with workplace procedures, manufacturers instructions and regulatory requirements
  • Cleaning materials and equipment are correctly and safely stored in accordance with regulatory requirements and workplace procedures
  • Waste is identified and sorted in accordance with regulatory requirements and workplace procedures
       
Element: Prepare galley for landing
  • Galley facilities and equipment are checked and secured for landing in accordance with workplace procedures and regulatory requirements
  • Stock levels are checked and additional stock ordered if required to meet passenger load requirements for the next sector
  • Appropriate action is taken to ensure that compliance with quarantine regulations is maintained
  • Non-exchange items are sorted and stored in accordance with workplace procedures
  • Feedback on galley service provided is sought from other crew members and any problems that may have been experienced are appropriately documented
  • Suggestions are made to supervisory personnel in accordance with workplace procedures on options for possible improvements to food service operations
  • Galley administrative and feedback documentation is completed and stored in accordance with workplace procedures
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

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 and/or other simulated practical and knowledge assessment, and/or

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 written/oral tests

Practical assessment must occur:

through activities in an appropriately simulated environment at the registered training organisation, and/or

in an appropriate range of situations in the workplace

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

REQUIRED KNOWLEDGE AND SKILLS

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

Required knowledge:

Relevant regulatory requirements

Relevant OH&S, hygiene, quarantine and environmental procedures and regulations

Principles of food preparation and galley service

Airline standards for the food preparation and galley service

Galley service procedures

Relevant airline administrative procedures and related documentation

Features of galley and equipment for various types of aircraft

Menus and food presentation requirements for various classes of air travel service offered by airlines

Procedures for cleaning galley and equipment and disposing of waste

Risks that exist when carrying out food preparation and galley service and related risk control procedures and precautions

Problems that may occur when carrying out food preparation and galley service and appropriate action that should be taken in each case

Required skills:

Communicate effectively with others when carrying out food preparation and service on an aircraft

Read and interpret instructions, regulations, procedures and other information relevant to food preparation and service on an aircraft

Interpret and follow operational instructions and prioritise work

Complete documentation related to food preparation and service on an aircraft

Operate electronic communication equipment to required protocol

Work collaboratively with others when carrying out food preparation and service on an aircraft

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

Promptly report and/or rectify any identified problems that may occur when carrying out food preparation and service on an aircraft in accordance with regulatory requirements and workplace procedures

Implement contingency plans for unexpected events that may arise when carrying out food preparation and service on an aircraft

Apply precautions and required action to minimise, control or eliminate hazards that may exist when carrying out food preparation and service 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 OH&S standards

Implement OH&S procedures and relevant regulations

Identify and correctly use equipment required when carrying out food preparation and service on an aircraft

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance.

Food preparation and galley service may be provided:

on any aircraft type in commercial service

during short and/or long haul services

in any category of service, including economy, business and first class

in any allowable operating and weather conditions

in accordance with regulatory and operational requirements, including OH&S and food hygiene regulations

Performance may be demonstrated:

on an approved galley/cabin service simulator

in a suitably simulated work environment

on a passenger-carrying aircraft with galley/food preparation facilities

Persons consulted during galley operations may include:

passengers

pilot-in-command (PIC)

other crew members

ground staff

catering staff

technical staff

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

company procedures

enterprise procedures

organisational procedures

established procedures

standard operating procedures

Information/documents may include:

sections of Civil Aviation Safety Regulations and Civil Aviation Orders relevant to galley service and safety operations

regulations relevant to OH&S and food hygiene and preparation

airline procedures and instructions and job specification

food preparation procedures

pre-landing checklists and procedures

galley service checklists and procedures

galley equipment operational manuals

flight passenger schedules

passenger load figures and checklists

stock inventory and ordering documentation

galley cleaning checklists and procedures

checklist and procedures for pre-landing galley operations

manufacturers instructions for the use of cleaning equipment and materials

galley administrative and feedback documentation

meal menus

induction and training materials

conditions of service, legislation and industrial agreements including workplace agreements and awards

Applicable regulations and legislation may include:

relevant requirements, standards and recommended practices of the International Civil Aviation Organization (ICAO) pertaining to food service on aircraft

relevant Australian Civil Aviation Safety Regulations and Civil Aviation Orders pertaining to food service on aircraft

Civil Aviation Act

regulations relevant to food hygiene and preparation

regulations relevant to handling of dangerous goods and cleaning materials

relevant OH&S legislation

environmental protection legislation

relevant food handling and hygiene legislation

equal opportunity and anti-discrimination legislation

relevant customs and quarantine regulations

relevant Australian Standards

industrial relations and workplace compensation legislation

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Galley equipment, bar carts and other applicable food service items are checked to ensure levels of stock and equipment are appropriate to the level of service and sector requirements 
Menus are checked against catering supplied and prepared for distribution where applicable 
Dry stores are checked for availability 
Tea and coffee making equipment and materials are prepared for service in accordance with regulatory requirements and workplace procedures and standards 
Food and equipment are checked against passenger load figures and checklists 
Defects and shortages are identified and reported to the appropriate person/department in accordance with workplace procedures 
Non-exchange equipment is inspected for defects and appropriate action is taken if required 
Dry stores are received and stowed in accordance with regulatory requirements and workplace procedures 
Appropriate action is initiated/taken to minimise effect on service when problems with stock or equipment are identified 
Galley is inspected and maintained to ensure that it is clean, well lit and at the correct temperature 
Defects and problems with galley equipment are identified and reported in accordance with workplace procedures 
Catering checklist is used with required levels of speed and accuracy 
Foods and goods are correctly issued according to passengers' requests 
Security in the galley area is maintained in accordance with regulatory requirements and workplace procedures 
Familiarity with store area is maintained and used to enable smooth workflow 
Identified galley equipment irregularities and defects are followed up with relevant personnel in accordance with workplace procedures 
Breakdown in galley or cabin equipment is identified, recorded in the log of equipment failure and notified to a senior crew member in accordance with workplace procedures 
Appropriate strategy for dealing with the breakdown is formulated in conjunction with the pilot-in-command (PIC) and/or other flight or cabin crew in accordance with workplace procedures 
Where applicable, passengers are kept informed of the nature of the problem and the action being taken to deal with it in accordance with workplace procedures 
Alternative action is taken as appropriate to maintain cabin service in accordance with the agreed strategy 
Equipment needed for service is checked for cleanliness and is prepared for use in accordance with workplace procedures and regulatory requirements for safety and hygiene 
Carts and/or serving equipment are set up in accordance with workplace procedures for the relevant menus 
Food items are prepared in accordance with workplace procedures and recipes and regulatory requirements for food hygiene 
Food for menu items is correctly identified 
Oven temperatures are at appropriate levels and food is transferred at appropriate times in accordance with workplace procedures and recipes and regulatory requirements for food hygiene 
Food is monitored to ensure the quality of food is in accordance with workplace procedures 
Sufficient supplies of clean, undamaged crockery are available at temperatures appropriate to food being served 
Food is portioned in accordance with workplace procedures, recipes, product and service standards 
Food items are arranged and presented without drips or spills in accordance with regulatory requirements and workplace procedures 
Crew are advised when meal service is due to commence 
Meal service operations are monitored and additional food is prepared as required 
Work is completed effectively in conjunction with other crew members to ensure timely, quality service of food 
Quality of food items is regularly monitored in accordance with workplace procedures and appropriate action is taken if required 
Towels are prepared hygienically at the appropriate time and forwarded as required to cabin staff for service in accordance with regulatory requirements and workplace procedures 
Galley operations are adjusted as required to meet service and operational requirements and contingencies in accordance with workplace procedures 
Unused food items are returned to correct storage area in accordance with workplace procedures 
Soiled and used linen and towels are collected, sorted and removed in accordance with workplace procedures and regulatory requirements 
Appropriate cleaning materials are identified and selected in accordance with workplace procedures and regulatory requirements 
Equipment is cleaned in accordance with workplace procedures, manufacturers instructions and regulatory requirements 
Cleaning materials and equipment are correctly and safely stored in accordance with regulatory requirements and workplace procedures 
Waste is identified and sorted in accordance with regulatory requirements and workplace procedures 
Galley facilities and equipment are checked and secured for landing in accordance with workplace procedures and regulatory requirements 
Stock levels are checked and additional stock ordered if required to meet passenger load requirements for the next sector 
Appropriate action is taken to ensure that compliance with quarantine regulations is maintained 
Non-exchange items are sorted and stored in accordance with workplace procedures 
Feedback on galley service provided is sought from other crew members and any problems that may have been experienced are appropriately documented 
Suggestions are made to supervisory personnel in accordance with workplace procedures on options for possible improvements to food service operations 
Galley administrative and feedback documentation is completed and stored in accordance with workplace procedures 

Forms

Assessment Cover Sheet

AVII3002B - Carry out food preparation and service on an aircraft
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

AVII3002B - Carry out food preparation and service on an aircraft

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: