Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
HLTFSE002 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 | HLTFSE002 - Provide ward or unit based food preparation and distribution services |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the skills and knowledge required to distribute and collect menus, prepare minor meals and refreshments, plate meals, distribute meals and provide general housekeeping functions.This unit applies to workers who may have multi-functional or multi-skilled roles with duties which include food service work combined with a range of other duties (e.g. cleaning, portering, wardsperson, personal care, linen distribution and client transport).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. Skills must have been demonstrated in a workplace or a simulated environment that reflects workplace conditions. The following conditions must be met for this unit: use of suitable facilities equipment and resources, including: food service and food safety program policies and procedures food service facilities, equipment and utensils for handling, preparing, storing, heating, transporting and disposing of food and beverages ordering, documentation and reporting technologies menus, recipes and associated ingredients appropriate clothing and footwear personal protective clothing and wound dressings food and beverages cleaning equipment hand washing facilities and equipment modelling of industry operating conditions. Assessors must satisfy the Standards for Registered Training Organisations (RTOs) 2015/AQTF mandatory competency requirements for assessors. |
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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 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Elements define the essential outcomes. | ||||||||
Element: Distribute and collect menus from clients according to established routines and procedures |
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Element: Plate, heat and distribute meals and beverages |
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Element: Prepareminor meals, refreshments and snacks |
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Element: Collect and maintain clean stock of utensils and meal trays |
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Element: Maintain good housekeeping |
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