CHCAGE006 - Provide food services Competency Mapping Template
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
CHCAGE006 Mapping and Delivery Guide Provide food services
Version 1.0 Issue Date: April 2024
Qualification
-
Unit of Competency
CHCAGE006 - Provide food services
Description
Employability Skills
Learning Outcomes and Application
This unit describes the skills and knowledge required to apply basic food safety practices including personal hygiene and conduct.This unit applies to workers in a food services environment.The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.
Duration and Setting
X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites
Competency Field
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: Elements define the essential outcomes
Element: Comply with the food safety program
Read and interpret the food safety program
Ensure personal hygiene requirements are met and follow hygiene procedures
Report health conditions and/or illness as required
Wear clothing and footwear appropriate for food handling tasks
Identify and report processes or practices which are not consistent with the program, taking corrective action within the level of responsibility
Maintain the workplace in a clean and tidy order to meet workplace standards
Identify opportunities to address waste minimisation, environmental responsibility and sustainable practice issues
Element: Receive and store food deliveries
Receive and check food deliveries against organisation records
Handle food hygienically and in accordance with manual handling principles
Ensure selected food storage environments are appropriate to specific food type
Maintain appropriate environmental conditions for specific food types
Ensure storage area is kept free from contaminants
Element: Prepare foods as required
Identify a range of foods to meet the nutritional needs of the client groups
Accurately follow standard recipes to ensure product consistency, nutritional integrity and to minimise wastage
Prepare appropriate meals for specific client groups in an appetising and attractive manner
Modify food texture to meet the needs of client groups and to meet enterprise standards
Serve and plate meals appropriate to the setting, using appropriate portion control equipment as required
Evaluate meals against organisation standards
Element: Distribute meals and refreshment to clients
Check each meal against appropriate documentation prior to delivery
Check room numbers, bed numbers and client name against appropriate documentation
Consider the position of the food trolley to minimise handling, complete meal tray assembly and check for accuracy according to established routines and procedures
Refill water jugs to address specific client requirements according to established policy and procedure
Prepare beverage utensils for use
Reheat meals, if required, according to food regulations
Replace missing or incorrect meals and/or beverages with appropriate meals and/or beverages
Deliver meals and/or beverages and leave in the appropriate place for client within the designated timeframe
Assist client to sit up if required, in accordance with role, organisation policy and under the direction of an appropriate health professional
Element: Collect utensils and meal trays
Collect trays and all utensils after client has finished eating
Check tray for foreign objects, report appropriately and stack tray safely on trolley
Return dirty beverage utensils and empty water jugs for cleaning
Maintain stock of clean beverage utensils
Seek client feedback on general acceptance/satisfaction with meals and forward feedback to appropriate personnel according to enterprise procedures
Report insufficient food or fluid intake to the appropriate personnel according to enterprise procedures and within scope of work role
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.
ELEMENT
PERFORMANCE CRITERIA
Elements define the essential outcomes
Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Comply with the food safety program
1.1 Read and interpret the food safety program
1.2 Ensure personal hygiene requirements are met and follow hygiene procedures
1.3 Report health conditions and/or illness as required
1.4 Wear clothing and footwear appropriate for food handling tasks
1.5 Identify and report processes or practices which are not consistent with the program, taking corrective action within the level of responsibility
1.6 Maintain the workplace in a clean and tidy order to meet workplace standards
1.7 Identify opportunities to address waste minimisation, environmental responsibility and sustainable practice issues
2. Receive and store food deliveries
2.1 Receive and check food deliveries against organisation records
2.2 Handle food hygienically and in accordance with manual handling principles
2.3 Ensure selected food storage environments are appropriate to specific food type
2.4 Maintain appropriate environmental conditions for specific food types
2.5 Ensure storage area is kept free from contaminants
3. Prepare foods as required
3.1 Identify a range of foods to meet the nutritional needs of the client groups
3.2 Accurately follow standard recipes to ensure product consistency, nutritional integrity and to minimise wastage
3.3 Prepare appropriate meals for specific client groups in an appetising and attractive manner
3.4 Modify food texture to meet the needs of client groups and to meet enterprise standards
3.5 Serve and plate meals appropriate to the setting, using appropriate portion control equipment as required
3.6 Evaluate meals against organisation standards
4. Distribute meals and refreshment to clients
4.1 Check each meal against appropriate documentation prior to delivery
4.2 Check room numbers, bed numbers and client name against appropriate documentation
4.3 Consider the position of the food trolley to minimise handling, complete meal tray assembly and check for accuracy according to established routines and procedures
4.4 Refill water jugs to address specific client requirements according to established policy and procedure
4.5 Prepare beverage utensils for use
4.6 Reheat meals, if required, according to food regulations
4.7 Replace missing or incorrect meals and/or beverages with appropriate meals and/or beverages
4.8 Deliver meals and/or beverages and leave in the appropriate place for client within the designated timeframe
4.9 Assist client to sit up if required, in accordance with role, organisation policy and under the direction of an appropriate health professional
5. Collect utensils and meal trays
5.1 Collect trays and all utensils after client has finished eating
5.2 Check tray for foreign objects, report appropriately and stack tray safely on trolley
5.3 Return dirty beverage utensils and empty water jugs for cleaning
5.4 Maintain stock of clean beverage utensils
5.5 Seek client feedback on general acceptance/satisfaction with meals and forward feedback to appropriate personnel according to enterprise procedures
5.6 Report insufficient food or fluid intake to the appropriate personnel according to enterprise procedures and within scope of work role
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.
ELEMENT
PERFORMANCE CRITERIA
Elements define the essential outcomes
Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Comply with the food safety program
1.1 Read and interpret the food safety program
1.2 Ensure personal hygiene requirements are met and follow hygiene procedures
1.3 Report health conditions and/or illness as required
1.4 Wear clothing and footwear appropriate for food handling tasks
1.5 Identify and report processes or practices which are not consistent with the program, taking corrective action within the level of responsibility
1.6 Maintain the workplace in a clean and tidy order to meet workplace standards
1.7 Identify opportunities to address waste minimisation, environmental responsibility and sustainable practice issues
2. Receive and store food deliveries
2.1 Receive and check food deliveries against organisation records
2.2 Handle food hygienically and in accordance with manual handling principles
2.3 Ensure selected food storage environments are appropriate to specific food type
2.4 Maintain appropriate environmental conditions for specific food types
2.5 Ensure storage area is kept free from contaminants
3. Prepare foods as required
3.1 Identify a range of foods to meet the nutritional needs of the client groups
3.2 Accurately follow standard recipes to ensure product consistency, nutritional integrity and to minimise wastage
3.3 Prepare appropriate meals for specific client groups in an appetising and attractive manner
3.4 Modify food texture to meet the needs of client groups and to meet enterprise standards
3.5 Serve and plate meals appropriate to the setting, using appropriate portion control equipment as required
3.6 Evaluate meals against organisation standards
4. Distribute meals and refreshment to clients
4.1 Check each meal against appropriate documentation prior to delivery
4.2 Check room numbers, bed numbers and client name against appropriate documentation
4.3 Consider the position of the food trolley to minimise handling, complete meal tray assembly and check for accuracy according to established routines and procedures
4.4 Refill water jugs to address specific client requirements according to established policy and procedure
4.5 Prepare beverage utensils for use
4.6 Reheat meals, if required, according to food regulations
4.7 Replace missing or incorrect meals and/or beverages with appropriate meals and/or beverages
4.8 Deliver meals and/or beverages and leave in the appropriate place for client within the designated timeframe
4.9 Assist client to sit up if required, in accordance with role, organisation policy and under the direction of an appropriate health professional
5. Collect utensils and meal trays
5.1 Collect trays and all utensils after client has finished eating
5.2 Check tray for foreign objects, report appropriately and stack tray safely on trolley
5.3 Return dirty beverage utensils and empty water jugs for cleaning
5.4 Maintain stock of clean beverage utensils
5.5 Seek client feedback on general acceptance/satisfaction with meals and forward feedback to appropriate personnel according to enterprise procedures
5.6 Report insufficient food or fluid intake to the appropriate personnel according to enterprise procedures and within scope of work role
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
Read and interpret the food safety program
Ensure personal hygiene requirements are met and follow hygiene procedures
Report health conditions and/or illness as required
Wear clothing and footwear appropriate for food handling tasks
Identify and report processes or practices which are not consistent with the program, taking corrective action within the level of responsibility
Maintain the workplace in a clean and tidy order to meet workplace standards
Identify opportunities to address waste minimisation, environmental responsibility and sustainable practice issues
Receive and check food deliveries against organisation records
Handle food hygienically and in accordance with manual handling principles
Ensure selected food storage environments are appropriate to specific food type
Maintain appropriate environmental conditions for specific food types
Ensure storage area is kept free from contaminants
Identify a range of foods to meet the nutritional needs of the client groups
Accurately follow standard recipes to ensure product consistency, nutritional integrity and to minimise wastage
Prepare appropriate meals for specific client groups in an appetising and attractive manner
Modify food texture to meet the needs of client groups and to meet enterprise standards
Serve and plate meals appropriate to the setting, using appropriate portion control equipment as required
Evaluate meals against organisation standards
Check each meal against appropriate documentation prior to delivery
Check room numbers, bed numbers and client name against appropriate documentation
Consider the position of the food trolley to minimise handling, complete meal tray assembly and check for accuracy according to established routines and procedures
Refill water jugs to address specific client requirements according to established policy and procedure
Prepare beverage utensils for use
Reheat meals, if required, according to food regulations
Replace missing or incorrect meals and/or beverages with appropriate meals and/or beverages
Deliver meals and/or beverages and leave in the appropriate place for client within the designated timeframe
Assist client to sit up if required, in accordance with role, organisation policy and under the direction of an appropriate health professional
Collect trays and all utensils after client has finished eating
Check tray for foreign objects, report appropriately and stack tray safely on trolley
Return dirty beverage utensils and empty water jugs for cleaning
Maintain stock of clean beverage utensils
Seek client feedback on general acceptance/satisfaction with meals and forward feedback to appropriate personnel according to enterprise procedures
Report insufficient food or fluid intake to the appropriate personnel according to enterprise procedures and within scope of work role
Forms
Assessment Cover Sheet
CHCAGE006 - Provide food services
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
CHCAGE006 - Provide food services
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