HLTAHA041 - Support food services and dietetics in menu and meal order processing Competency Mapping Template
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
HLTAHA041 Mapping and Delivery Guide Support food services and dietetics in menu and meal order processing
Version 1.0 Issue Date: May 2024
Qualification
-
Unit of Competency
HLTAHA041 - Support food services and dietetics in menu and meal order processing
Description
Employability Skills
Learning Outcomes and Application
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: Receive delegation and gather information.
Obtain written or verbal delegation for an allied health activity from the Dietitian.
Obtain information from relevant sources and delegating Dietitian, according to organisational policy and procedures.
Discuss and confirm with delegating Dietitian therapy, treatment plans programs and work health and safety (WHS) requirements.
Element: Process the person's menus or meal orders according to organisational procedures.
Complete admissions records, transfers and discharges.
Distribute menus to the person, or use electronic meal ordering systems, including supplements.
Provide guidance to the person, to ensure that meal choices are consistent with the individualised plan.
Provide assistance to the person with specific cultural or religious requirements and report issues beyond the scope of role to supervisor.
Assist the person to complete menus or meal orders ensuring they comply with individual and general meal guidelines within scope of role.
Record and provide feedback regarding food preferences and poor menu or meal choices to delegating Dietitian or nurse.
Element: Assist food services and dietetics with meal checking and menu processing and Implement nutrition support services.
Collate menus and meal orders and report menu items to designated areas for preparation.
Provide information to support the delivery of menu items chosen by the person, according to organisational procedures.
Confirm meal orders against the person's individualised plan as delegated by a Dietitian, or other Allied Health Professional.
Element: Prepare and deliver nutrition supplements.
Prepare, supply and deliver nutrition supplements according to organisational procedures and delegating Dietitian’s instructions.
Discard out of date nutrition support items and information.
Report any significant wastage in accordance with scope of role and organisational requirements.
Maintain the workplace in a clean and tidy order to meet workplace standards.
Element: Comply with personal hygiene standards and food safety program.
Prepare nutrition supplements and provide support services according to the food safety program.
Identify and report processes and practices that are not consistent with the food safety program.
Take corrective action according to the food safety program and within scope of role.
Comply with personal hygiene requirements of the food safety program.
Report health conditions or illness according to the food safety program.
Wear clothing and footwear for food handling tasks in accordance with the food safety program.
Element: Communicate changes in meal order.
Document changes to the person’s admissions, transfers or discharge.
Document changes to the person’s meal order including meals for a person receiving diet therapy or nutrition support.
Process meal orders for food services.
Provide information to support the delivery of chosen menu items to the food service.
Element: Contribute to broad food service and menu evaluation.
Collect the personal satisfaction feedback, using standard and validated tools.
Regularly monitor overall levels and changes in the person's satisfaction.
Provide feedback regarding overall levels and changes in levels of satisfaction in accordance with organisational procedures.
Use feedback from the person to contribute to revision of menus in accordance with organisational procedures.
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.
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
Obtain written or verbal delegation for an allied health activity from the Dietitian.
Obtain information from relevant sources and delegating Dietitian, according to organisational policy and procedures.
Discuss and confirm with delegating Dietitian therapy, treatment plans programs and work health and safety (WHS) requirements.
Complete admissions records, transfers and discharges.
Distribute menus to the person, or use electronic meal ordering systems, including supplements.
Provide guidance to the person, to ensure that meal choices are consistent with the individualised plan.
Provide assistance to the person with specific cultural or religious requirements and report issues beyond the scope of role to supervisor.
Assist the person to complete menus or meal orders ensuring they comply with individual and general meal guidelines within scope of role.
Record and provide feedback regarding food preferences and poor menu or meal choices to delegating Dietitian or nurse.
Collate menus and meal orders and report menu items to designated areas for preparation.
Provide information to support the delivery of menu items chosen by the person, according to organisational procedures.
Confirm meal orders against the person's individualised plan as delegated by a Dietitian, or other Allied Health Professional.
Prepare, supply and deliver nutrition supplements according to organisational procedures and delegating Dietitian’s instructions.
Discard out of date nutrition support items and information.
Report any significant wastage in accordance with scope of role and organisational requirements.
Maintain the workplace in a clean and tidy order to meet workplace standards.
Prepare nutrition supplements and provide support services according to the food safety program.
Identify and report processes and practices that are not consistent with the food safety program.
Take corrective action according to the food safety program and within scope of role.
Comply with personal hygiene requirements of the food safety program.
Report health conditions or illness according to the food safety program.
Wear clothing and footwear for food handling tasks in accordance with the food safety program.
Document changes to the person’s admissions, transfers or discharge.
Document changes to the person’s meal order including meals for a person receiving diet therapy or nutrition support.
Process meal orders for food services.
Provide information to support the delivery of chosen menu items to the food service.
Collect the personal satisfaction feedback, using standard and validated tools.
Regularly monitor overall levels and changes in the person's satisfaction.
Provide feedback regarding overall levels and changes in levels of satisfaction in accordance with organisational procedures.
Use feedback from the person to contribute to revision of menus in accordance with organisational procedures.
Forms
Assessment Cover Sheet
HLTAHA041 - Support food services and dietetics in menu and meal order processing
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
HLTAHA041 - Support food services and dietetics in menu and meal order processing
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