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

HLTFS204D Mapping and Delivery Guide
Provide ward or unit based food preparation and distribution services

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency HLTFS204D - Provide ward or unit based food preparation and distribution services
Description This unit of competency describes the skills and knowledge required to provide food services to clients in their accommodation setting, which may be physically separate from a production kitchen
Employability Skills This unit contains Employability Skills
Learning Outcomes and Application This competency unit refers to an understanding of enterprise food service delivery, menu distribution and collection, preparation of minor means and refreshments, plating of meals, distribution of meals and general housekeeping functionsThis competency unit is provided as a "composite unit" for workers who may have multi-functional or multi-skilled roles with duties which include food service work combined with a range of other duties (eg. cleaning, portering, wardsperson, personal care, linen distribution, client transport)
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites Pre-requisite unitThis unit must be assessed after successful achievement of pre-requisite:HLTFS207C Follow basic food safety practices
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: Distribute and collect menus from clients
  • Distribute menus to clients receiving diet therapy or nutritional support according to established routines and procedures
  • Collect menus from clients receiving diet therapy or nutritional support according to established routines and procedures
       
Element: Plate, heat and distribute meals and beverages
  • Plate meals from bulk food to a standard determined by the enterprise
  • Implement portion control to minimise waste
  • Rethermalise meals (applicable to cook-chill systems) or reheat if required, according to food standards and regulations
  • Check each meal against documentation, prior to meal delivery
  • Complete meals tray assembly and check for accuracy according to established routines and procedures
  • Prepare beverage utensils for use
  • Leave trolley or tray in an appropriate location for meal delivery
  • Deliver and leave meals and/or beverages in the appropriate place for clients, within the designated timeframe
  • Replace missing or incorrect meals and/or beverages with appropriate meals and/or beverages
  • Replace or refill water jugs according to specific client requirements according to established policy and procedure
  • Check room numbers, bed numbers and client name against appropriate documentation
  • Report the need of a client for assistance to sit up, or assist the client to sit up, according to organisation policies and procedures
       
Element: Prepare minor meals, refreshments and snacks
  • Prepare minor meals, refreshments and snacks in an attractive manner
  • Prepare and deliver mid meals according to schedule
       
Element: Collect utensils and meal trays
  • Collect trays and all utensils after the client has finished eating
  • Check tray for foreign objects
  • Stack trays on trolley in a safe manner
  • Collect empty water jugs at designated times
  • Return dirty beverage utensils for cleaning
  • Maintain a stock of clean beverage utensils
  • Report insufficient food or fluid intake to the appropriate person(s) according to enterprise procedures
  • Seek client feedback on general satisfaction and report to appropriate person(s) according to enterprise procedures
       
Element: Maintain good housekeeping
  • Clean ward or unit food service area and equipment according to enterprise routines and standards
  • Maintain food service area in a clean, tidy and hygienic condition
  • Replenish food stocks, crockery and utensils as required
       


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 Skills and Knowledge, the Range Statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate this competency unit:

The individual being assessed must provide evidence of specified essential knowledge as well as skills

Observation of workplace performance is essential for assessment of this unit

Consistency of performance should be demonstrated over the required range of workplace situations

Context of and specific resources for assessment:

Assessment should replicate workplace conditions as far as possible

Simulations may be used to represent workplace conditions as closely as possible.
Acceptable simulation requires:

Communication with clients

Receiving food, preparing for delivery and delivery to clients

Resources essential for assessment include:

Equipment normally used in the work context of this unit

WHS, cultural diversity, food safety and other relevant legislation

Job description and performance management tools

Work plans

Enterprise policies, mission statements, procedures and performance management systems

Method of assessment

Observation in the work place (if possible)

Written assignments/projects

Case study and scenario as a basis for discussion of issues and strategies to contribute to best practice

Questioning

Role play simulation

Supporting statement form supervisor(s)

Authenticated evidence of relevant work experience and formal learning

Access and equity considerations:

All workers in the health industry should be aware of access and equity issues in relation to their own area of work

All workers should develop their ability to work in a culturally diverse environment

In recognition of particular health issues facing Aboriginal and Torres Strait Islander communities, workers should be aware of cultural, historical and current issues impacting on health of Aboriginal and Torres Strait Islander people

Assessors and trainers must take into account relevant access and equity issues, in particular relating to factors impacting on health of Aboriginal and/or Torres Strait Islander clients and communities

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.

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

Essential knowledge:

The candidate must be able to demonstrate essential knowledge required to effectively do the task outlined in elements and performance criteria of this unit, manage the task and manage contingencies in the context of the identified work role

This includes knowledge of:

Causes of food contamination, cross contamination

Enterprise food service system and standard operating procedures

Enterprise menu processing system

Factors that place client at nutritional risk

Food safety principles

Hazard Analysis and Critical Control Points (HACCP) principles

Meals distribution equipment and operational procedures

Microbiological basis for food deterioration and food poisoning

WHS work practices relevant to the specific state/territory/national legislation

Procedures for delivery of meals to potentially infectious clients

Role and need for special diets and nutritional support

Essential skills:

It is critical that the candidate demonstrate the ability to

Identify reasons for different and special diets and nutritional support

Apply principles of food handling hygiene

Comply with safe food handling and hygiene practices and infection control procedures

Communicate constructively with client and other staff to ensure best service and client safety

In addition, the candidate must be able to effectively do the task outlined in elements and performance criteria of this unit, manage the task and manage contingencies in the context of the identified work role

This includes the ability to:

Accurately deliver food according to delivery schedules

Apply problem solving skills - the ability to use available resources and prioritise workload

Demonstrate cleaning techniques for equipment and work areas

Demonstrate food presentation

Demonstrate good housekeeping

Provide assistance to clients with appropriate menu selections, especially for clients with special physical and medical needs

Take into account opportunities to address waste minimisation, environmental responsibility and sustainable practice issues

Use literacy, numeracy and oral communication skills required to fulfil the position in a safe manner as specified by the health care facility

The Range Statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Add any 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.

Special needs of clients may include:

Disabilities

Eating difficulties

Intellectual difficulties

Frail and aged

Confusion and dementia

Nutrition risk factors

Metabolic disorders

Different cultural requirements

Require diet supplements

Food may include:

Chilled

Frozen

Fresh

Cooked

Bulk

Packaged

Food types include:

Dairy

Fruit and vegetables

Dried goods

Packaged food

Meat

Fish

Soups

Minor meals, refreshments and snacks may include:

Early or light breakfast

Min-meals

Beverages eg tea, coffee, soft drink, juice, water, cocoa

Biscuits, cakes

Special functions

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
Distribute menus to clients receiving diet therapy or nutritional support according to established routines and procedures 
Collect menus from clients receiving diet therapy or nutritional support according to established routines and procedures 
Plate meals from bulk food to a standard determined by the enterprise 
Implement portion control to minimise waste 
Rethermalise meals (applicable to cook-chill systems) or reheat if required, according to food standards and regulations 
Check each meal against documentation, prior to meal delivery 
Complete meals tray assembly and check for accuracy according to established routines and procedures 
Prepare beverage utensils for use 
Leave trolley or tray in an appropriate location for meal delivery 
Deliver and leave meals and/or beverages in the appropriate place for clients, within the designated timeframe 
Replace missing or incorrect meals and/or beverages with appropriate meals and/or beverages 
Replace or refill water jugs according to specific client requirements according to established policy and procedure 
Check room numbers, bed numbers and client name against appropriate documentation 
Report the need of a client for assistance to sit up, or assist the client to sit up, according to organisation policies and procedures 
Prepare minor meals, refreshments and snacks in an attractive manner 
Prepare and deliver mid meals according to schedule 
Collect trays and all utensils after the client has finished eating 
Check tray for foreign objects 
Stack trays on trolley in a safe manner 
Collect empty water jugs at designated times 
Return dirty beverage utensils for cleaning 
Maintain a stock of clean beverage utensils 
Report insufficient food or fluid intake to the appropriate person(s) according to enterprise procedures 
Seek client feedback on general satisfaction and report to appropriate person(s) according to enterprise procedures 
Clean ward or unit food service area and equipment according to enterprise routines and standards 
Maintain food service area in a clean, tidy and hygienic condition 
Replenish food stocks, crockery and utensils as required 

Forms

Assessment Cover Sheet

HLTFS204D - Provide ward or unit based food preparation and distribution 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

HLTFS204D - Provide ward or unit based food preparation and distribution 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

Assessor name:

Signature:

Date:

Student signature:

Date: