Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
HLTFSE004 Mapping and Delivery Guide
Serve cafeteria customers
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | HLTFSE004 - Serve cafeteria customers |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the skills and knowledge required to take and process food and beverage orders, handle financial transactions and maintain product displays in a cafeteria environment.This unit applies to cafeteria workers in a range of settings. Workers at this level work under supervision with limited responsibility. 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: cash register or other point-of-sale equipment heating and refrigeration equipment cafeteria policies and procedures food and beverages modelling of industry operating conditions, including: customer interaction cash handling. 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: Carry out cash control procedures |
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Element: Prepare product displays |
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Element: Take and process orders |
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