AVII3002B - Carry out food preparation and service on an aircraft Competency Mapping Template
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: May 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