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

HLTFSE006 Mapping and Delivery Guide
Prepare foods suitable for a range of client groups

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency HLTFSE006 - Prepare foods suitable for a range of client groups
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to prepare and present meals in a manner that meets the nutritional requirements of client groups in a range of health and community services and food service settings.This unit applies to food services staff with well developed skills where some discretion and judgement is required. Individuals will take responsibility for their own outputs and may have limited responsibility for the output of others.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

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

manufactures’ manuals for kitchen equipment

food packaging and storage requirements

modelling of industry operating conditions.

Assessors must satisfy the Standards for Registered Training Organisations (RTOs) 2015/AQTF mandatory competency requirements for assessors.
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: Identify the client groups in a range of settings
  • Identify client groups
  • Identify and confirm the nutritional needs of the client groups in accordance with organisation procedures, dietition and medical staff
  • Identify a range of foods that meet the nutritional needs of the client groups in accordance with organisational guidelines
       
Element: Select appropriate foods for specific client groups
  • Select appropriate foods for menu items to meet the nutritional needs of specific client groups and to promote healthy eating
  • Select appropriate standard recipes
       
Element: Prepare, cook and serve meals suitable for specific client group
  • Prepare food by accurately following standard recipes to ensure product consistency, nutritional integrity and to minimise wastage
  • Modify food texture to meet the needs of client groups and organisation standards
  • Use portion control equipment to plate meals in accordance with organisation requirements
  • Serve meals in an appeasing and attractive manner
       
Element: Follow procedures for safe food preparation
  • Monitor workplace safety and take action to identify and prevent hazards
  • Promptly rectify faults to equipment or refer promptly for remedial action
  • Use suitable food preparation and cookery methods to maximise nutritional value of foods prepared and maintain food safety
  • Use infection control and hygiene procedures according to legislative and organisation guidelines
  • Discard out-of-date food and ingredients
  • Comply with cleaning, sanitation and waste storage and disposal practices
  • Receive, store, prepare, cook, transport, serve and handle food to prevent deterioration, contamination and the growth of microorganisms
  • Store leftover food safely and hygienically and use within a safe period of time or discard according to organisation procedures
       
Element: Evaluate meals and work performance
  • Seek feedback from clients to determine levels of satisfaction
  • Evaluate meals against organisation standards and client satisfaction
  • Seek advice and feedback from colleagues and supervisor regarding client feedback and work performance
  • Use advice and feedback to identify areas for development and opportunities for continuous improvement of work standard
       


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 specify the level of performance needed to demonstrate achievement of the element.

1. Identify the client groups in a range of settings

1.1 Identify client groups

1.2 Identify and confirm the nutritional needs of the client groups in accordance with organisation procedures, dietition and medical staff

1.3 Identify a range of foods that meet the nutritional needs of the client groups in accordance with organisational guidelines

2. Select appropriate foods for specific client groups

2.1 Select appropriate foods for menu items to meet the nutritional needs of specific client groups and to promote healthy eating

2.2 Select appropriate standard recipes

3. Prepare, cook and serve meals suitable for specific client group

3.1 Prepare food by accurately following standard recipes to ensure product consistency, nutritional integrity and to minimise wastage

3.2 Modify food texture to meet the needs of client groups and organisation standards

3.3 Use portion control equipment to plate meals in accordance with organisation requirements

3.4 Serve meals in an appeasing and attractive manner

4. Follow procedures for safe food preparation

4.1 Monitor workplace safety and take action to identify and prevent hazards

4.2 Promptly rectify faults to equipment or refer promptly for remedial action

4.3 Use suitable food preparation and cookery methods to maximise nutritional value of foods prepared and maintain food safety

4.4 Use infection control and hygiene procedures according to legislative and organisation guidelines

4.5 Discard out-of-date food and ingredients

4.6 Comply with cleaning, sanitation and waste storage and disposal practices

4.7 Receive, store, prepare, cook, transport, serve and handle food to prevent deterioration, contamination and the growth of microorganisms

4.8 Store leftover food safely and hygienically and use within a safe period of time or discard according to organisation procedures

5. Evaluate meals and work performance

5.1 Seek feedback from clients to determine levels of satisfaction

5.2 Evaluate meals against organisation standards and client satisfaction

5.3 Seek advice and feedback from colleagues and supervisor regarding client feedback and work performance

5.4 Use advice and feedback to identify areas for development and opportunities for continuous improvement of work standard

The candidate must show evidence of the ability to complete tasks outlined in the elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the job role. There must be evidence that the candidate has:

selected appropriate recipes and prepared a different main meal suitable for each of the following clients:

client with a specific cultural requirement

client with an allergy

client with restricted diet due to drug-food interactions

client with swallowing issues requiring food texture modification.

The candidate must be able to demonstrate essential knowledge required to effectively complete tasks outlined in the elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the work role. This includes knowledge of:

food safety principles and regulations

food safety hazards and risks

food safety program requirements

basic cookery methods, including the principles of bulk cooking

client conditions and associated needs and requirements

specific dietary requirements, including:

coeliac

diabetes

food allergies

food intolerances

swallowing problems requiring food texture modification

malnutrition

current Australian Standards for texture modified food and fluids

food and fluid texture modification techniques

different cultural requirements relevant to client group and individuals, including:

halal

Hindu

kosher

vegetarian

vegan

foods that promote good health and principles of nutrition, including food selection and cookery methods that comply with the current Dietary Guidelines for Australians for the general population, including adults, children and adolescents

additional dietary guidelines for specific populations, including older people and unwell people

key health and legal consequences of failing to address special requirements:

drug-food interactions

allergic reactions

anaphylaxis

food sensitivity or intolerance reactions

choking.

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 specify the level of performance needed to demonstrate achievement of the element.

1. Identify the client groups in a range of settings

1.1 Identify client groups

1.2 Identify and confirm the nutritional needs of the client groups in accordance with organisation procedures, dietition and medical staff

1.3 Identify a range of foods that meet the nutritional needs of the client groups in accordance with organisational guidelines

2. Select appropriate foods for specific client groups

2.1 Select appropriate foods for menu items to meet the nutritional needs of specific client groups and to promote healthy eating

2.2 Select appropriate standard recipes

3. Prepare, cook and serve meals suitable for specific client group

3.1 Prepare food by accurately following standard recipes to ensure product consistency, nutritional integrity and to minimise wastage

3.2 Modify food texture to meet the needs of client groups and organisation standards

3.3 Use portion control equipment to plate meals in accordance with organisation requirements

3.4 Serve meals in an appeasing and attractive manner

4. Follow procedures for safe food preparation

4.1 Monitor workplace safety and take action to identify and prevent hazards

4.2 Promptly rectify faults to equipment or refer promptly for remedial action

4.3 Use suitable food preparation and cookery methods to maximise nutritional value of foods prepared and maintain food safety

4.4 Use infection control and hygiene procedures according to legislative and organisation guidelines

4.5 Discard out-of-date food and ingredients

4.6 Comply with cleaning, sanitation and waste storage and disposal practices

4.7 Receive, store, prepare, cook, transport, serve and handle food to prevent deterioration, contamination and the growth of microorganisms

4.8 Store leftover food safely and hygienically and use within a safe period of time or discard according to organisation procedures

5. Evaluate meals and work performance

5.1 Seek feedback from clients to determine levels of satisfaction

5.2 Evaluate meals against organisation standards and client satisfaction

5.3 Seek advice and feedback from colleagues and supervisor regarding client feedback and work performance

5.4 Use advice and feedback to identify areas for development and opportunities for continuous improvement of work standard

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
 
Identify client groups 
Identify and confirm the nutritional needs of the client groups in accordance with organisation procedures, dietition and medical staff 
Identify a range of foods that meet the nutritional needs of the client groups in accordance with organisational guidelines 
Select appropriate foods for menu items to meet the nutritional needs of specific client groups and to promote healthy eating 
Select appropriate standard recipes 
Prepare food by accurately following standard recipes to ensure product consistency, nutritional integrity and to minimise wastage 
Modify food texture to meet the needs of client groups and organisation standards 
Use portion control equipment to plate meals in accordance with organisation requirements 
Serve meals in an appeasing and attractive manner 
Monitor workplace safety and take action to identify and prevent hazards 
Promptly rectify faults to equipment or refer promptly for remedial action 
Use suitable food preparation and cookery methods to maximise nutritional value of foods prepared and maintain food safety 
Use infection control and hygiene procedures according to legislative and organisation guidelines 
Discard out-of-date food and ingredients 
Comply with cleaning, sanitation and waste storage and disposal practices 
Receive, store, prepare, cook, transport, serve and handle food to prevent deterioration, contamination and the growth of microorganisms 
Store leftover food safely and hygienically and use within a safe period of time or discard according to organisation procedures 
Seek feedback from clients to determine levels of satisfaction 
Evaluate meals against organisation standards and client satisfaction 
Seek advice and feedback from colleagues and supervisor regarding client feedback and work performance 
Use advice and feedback to identify areas for development and opportunities for continuous improvement of work standard 

Forms

Assessment Cover Sheet

HLTFSE006 - Prepare foods suitable for a range of client groups
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

HLTFSE006 - Prepare foods suitable for a range of client groups

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: