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Evidence Guide: AVII2004 - Provide advice about cuisine on an aircraft

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

AVII2004 - Provide advice about cuisine on an aircraft

What evidence can you provide to prove your understanding of each of the following citeria?

Discuss menu items and selections

  1. Culinary styles and cooking methods of menu items are discussed with passengers using appropriate language, terminology and correct pronunciation in accordance with passenger needs
  2. Passengers are advised about the selection of menu items available, and provided with options and possible variations in accordance with passenger and operational needs
Culinary styles and cooking methods of menu items are discussed with passengers using appropriate language, terminology and correct pronunciation in accordance with passenger needs

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Passengers are advised about the selection of menu items available, and provided with options and possible variations in accordance with passenger and operational needs

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Advise passengers about food

  1. Information is accessed from appropriate sources to advise passengers about menu items in accordance with workplace procedures
  2. Passengers are advised about a range of foods in terms of varieties, quality factors, ingredients and cooking methods as required, using standard airline descriptions and in accordance with workplace procedures
  3. Foods are described using standard industry descriptions in terms of preparation methods and styles of service
Information is accessed from appropriate sources to advise passengers about menu items in accordance with workplace procedures

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Passengers are advised about a range of foods in terms of varieties, quality factors, ingredients and cooking methods as required, using standard airline descriptions and in accordance with workplace procedures

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Foods are described using standard industry descriptions in terms of preparation methods and styles of service

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Advise passengers about special menu items

  1. Passengers are advised about special menu items using standard airline descriptions and appropriate terminology in accordance with workplace procedures
  2. Appropriate responses are made to passenger requests for information on dietary features of special menu items in accordance with workplace procedures
Passengers are advised about special menu items using standard airline descriptions and appropriate terminology in accordance with workplace procedures

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Appropriate responses are made to passenger requests for information on dietary features of special menu items in accordance with workplace procedures

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Contribute to menu development

  1. Trends in passenger needs are identified and interpreted based on direct contact and workplace experience
  2. Advice on hygiene approaches is provided on request
  3. Suggestions and feedback about possible changes to menu development is provided to relevant personnel in accordance with workplace procedures
Trends in passenger needs are identified and interpreted based on direct contact and workplace experience

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Advice on hygiene approaches is provided on request

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Suggestions and feedback about possible changes to menu development is provided to relevant personnel in accordance with workplace procedures

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1

Discuss menu items and selections

1.1

Culinary styles and cooking methods of menu items are discussed with passengers using appropriate language, terminology and correct pronunciation in accordance with passenger needs

1.2

Passengers are advised about the selection of menu items available, and provided with options and possible variations in accordance with passenger and operational needs

2

Advise passengers about food

2.1

Information is accessed from appropriate sources to advise passengers about menu items in accordance with workplace procedures

2.2

Passengers are advised about a range of foods in terms of varieties, quality factors, ingredients and cooking methods as required, using standard airline descriptions and in accordance with workplace procedures

2.3

Foods are described using standard industry descriptions in terms of preparation methods and styles of service

3

Advise passengers about special menu items

3.1

Passengers are advised about special menu items using standard airline descriptions and appropriate terminology in accordance with workplace procedures

3.2

Appropriate responses are made to passenger requests for information on dietary features of special menu items in accordance with workplace procedures

4

Contribute to menu development

4.1

Trends in passenger needs are identified and interpreted based on direct contact and workplace experience

4.2

Advice on hygiene approaches is provided on request

4.3

Suggestions and feedback about possible changes to menu development is provided to relevant personnel in accordance with workplace procedures

Required Skills and Knowledge

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1

Discuss menu items and selections

1.1

Culinary styles and cooking methods of menu items are discussed with passengers using appropriate language, terminology and correct pronunciation in accordance with passenger needs

1.2

Passengers are advised about the selection of menu items available, and provided with options and possible variations in accordance with passenger and operational needs

2

Advise passengers about food

2.1

Information is accessed from appropriate sources to advise passengers about menu items in accordance with workplace procedures

2.2

Passengers are advised about a range of foods in terms of varieties, quality factors, ingredients and cooking methods as required, using standard airline descriptions and in accordance with workplace procedures

2.3

Foods are described using standard industry descriptions in terms of preparation methods and styles of service

3

Advise passengers about special menu items

3.1

Passengers are advised about special menu items using standard airline descriptions and appropriate terminology in accordance with workplace procedures

3.2

Appropriate responses are made to passenger requests for information on dietary features of special menu items in accordance with workplace procedures

4

Contribute to menu development

4.1

Trends in passenger needs are identified and interpreted based on direct contact and workplace experience

4.2

Advice on hygiene approaches is provided on request

4.3

Suggestions and feedback about possible changes to menu development is provided to relevant personnel in accordance with workplace procedures

Evidence required to demonstrate competence in this unit must be relevant to and satisfy all of the requirements of the elements, performance criteria and range of conditions on at least one occasion and include:

adapting to differences in equipment and operating environment in accordance with standard operating procedures

communicating effectively with others

completing relevant documentation

identifying and correctly using relevant equipment

implementing contingency plans

implementing work health and safety (WHS)/occupational health and safety (OHS) procedures and relevant regulations

interpreting and following operational instructions and prioritising work

modifying activities depending on workplace contingencies, situations and environments

monitoring and anticipating operational problems and hazards and taking appropriate action

monitoring work activities in terms of planned schedule

operating electronic communications equipment to required protocol

reading, interpreting and following relevant regulations, instructions, procedures, information and signs

reporting and/or rectifying problems, faults or malfunctions promptly, in accordance with workplace procedures

responding appropriately to cultural differences in the workplace

selecting and using required personal protective equipment conforming to industry and WHS/OHS standards

working collaboratively with others when providing advice on cuisine on an aircraft

working systematically with required attention to detail without injury to self or others, or damage to goods or equipment.

Evidence required to demonstrate competence in this unit must be relevant to and satisfy all of the requirements of elements, performance criteria and range of conditions and include knowledge of:

airline procedures and standards for providing advice on cuisine to passengers

features and characteristics of various types of food served on commercial aircraft including special menu items

food presentation for different types of airline service

hygiene and safety issues of specific relevance to food and beverage service

principles of customer service

problems that may occur when providing advice on cuisine to passengers, and to passengers with specific needs, and appropriate action that should be taken in each case

relevant equal opportunity and anti-discrimination regulations

relevant information about meal ingredients, special dietary requirements and food allergies

relevant regulatory requirements

risks that exist when providing advice about cuisine to passengers and related risk control procedures and precautions

standard airline menus and menu items.

Range Statement

Range is restricted to essential operating conditions and any other variables essential to the work environment.

Advice about special menu items must include:

ingredients

methods of preparation

origins

presentation styles