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

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

Related units:

This unit can be assessed independently, however it may be assessed in conjunction with:

HLTNA301D Provide assistance to nutrition and dietetic services

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

Resources essential for assessment include:

food safety and HACCP procedure manuals

manufacturers' manuals and recommendations for equipment

food packaging and storage requirements

WHS, cultural diversity and other relevant legislation

work plan

Enterprise policy, mission statements

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

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

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:

Australian Dietary Guidelines

Basic principles of nutrition

Costing (portion size, mathematics)

Different cultural requirements

Food preparation and food service systems

Infection control policy and procedures

Inter-relationships between food services and nutrition services/dietary departments concerning menu/meal order processing procedures, food production and delivery schedules

Work health and safety (WHS) work practices relevant to the specific workplace and in accordance with relevant state/territory/national legislation

Planning and evaluating meals and menus

Range of menus and menu items

Various cultural requirements in relation to food, relevant to the profile of the community served by the organisation

Essential skills:

It is critical that the candidate demonstrate the ability to:

Demonstrate effective distribution, collection and monitoring of meal orders

Communicate constructively with clients and other staff to ensure best service

Apply organisation food production and delivery schedules

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:

Demonstrate information processing (computer and/or manual)

Use numeracy skills ranging from the ability to complete basic arithmetic calculations to the collating and recording of numbers and costing of menus

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.

Menu system may include:

The collection of meal orders is not limited to the use of a paper menu system.

Other systems, including point of service collection of meal orders eg bistro style, buffet style and off trolley select style of service, are more commonly used in extended stay facilities ie nursing homes and psychiatric institutions and other supportive accommodation

Distribution of menus may vary depending on the institution:

Menus may be placed on a meal tray, handed to the client, placed on tables in a dining room setting. Collection of meal orders may be undertaken verbally and summary meal

Where a client select menu system is in use, assistance with marking menus, or placing of a verbal meal order, may be required
This is particularly important when a client is not able to mark the menu due to physical, verbal, psychiatric or cognitive factors

Tallying and collating general menus/meal orders may include:

Manual counting of menu items chosen

Data entry of menu choices into a nutrition and food services computer system

Feedback regarding food preferences and poor menu/meal choices may include:

Written or verbal methods of communication between client area or ward, nutrition service/department and food service department personnel

Information to support the delivery of menu items chosen may include:

Ward diet

Client location lists

Meal tickets

Meal tallies

Labels

Feedback regarding client satisfaction with food services may include:

Regular surveys of client satisfaction using a standard/validated tool

Written communication between nutrition service/department, food service department and other important stakeholders regarding client satisfaction with food services