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Evidence Guide: CHCCCS042 - Prepare meals

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

 

CHCCCS042 - Prepare meals

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

Plan meals and snacks.

  1. Read individualised plan to confirm needs and preferences relevant to meal preparation.
  2. Suggest, source and adjust simple recipes to meet individual needs and preferences.
  3. Recognise requirements for food and fluid modification according to individualised plan and relevant industry standards and frameworks and adjust recipes accordingly.
  4. Review recipe and determine ingredient types and amounts.
  5. Check ingredient stock level and quality to identify type and amount of ingredients to be purchased.
  6. Purchase required ingredients within budget constraints.
Read individualised plan to confirm needs and preferences relevant to meal preparation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Suggest, source and adjust simple recipes to meet individual needs and preferences.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Recognise requirements for food and fluid modification according to individualised plan and relevant industry standards and frameworks and adjust recipes accordingly.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review recipe and determine ingredient types and amounts.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check ingredient stock level and quality to identify type and amount of ingredients to be purchased.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Purchase required ingredients within budget constraints.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare meals and snacks.

  1. Provide opportunities for the person to engage throughout the meal preparation process.
  2. Prepare cooking area and those engaging in meal preparation for safe meal preparation.
  3. Measure and prepare ingredients according to recipe requirements.
  4. Cook ingredients according to recipe requirements.
  5. Present prepared meal according to individual needs and preferences.
  6. Clean and tidy cooking area, utensils and equipment.
Provide opportunities for the person to engage throughout the meal preparation process.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare cooking area and those engaging in meal preparation for safe meal preparation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Measure and prepare ingredients according to recipe requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cook ingredients according to recipe requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present prepared meal according to individual needs and preferences.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean and tidy cooking area, utensils and equipment.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement food safety processes when preparing food.

  1. Ensure personal hygiene and protective equipment meet infection control requirements and work health and safety standards.
  2. Report personal health conditions that impact on food preparation and take action according to organisational policies and procedures.
  3. Recognise and report hygiene and food hazards that may negatively affect health and safety of self or others, according to organisational policies and procedures.
  4. Maintain the food preparation area in a hygienic condition and report cleaning, sanitising and maintenance requirements according to organisational policies and procedures.
  5. Maintain hygienic storage and select environmental conditions that avoid contamination of food.
  6. Handle food hygienically and in accordance with organisational and regulated food safety procedures.
Ensure personal hygiene and protective equipment meet infection control requirements and work health and safety standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report personal health conditions that impact on food preparation and take action according to organisational policies and procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Recognise and report hygiene and food hazards that may negatively affect health and safety of self or others, according to organisational policies and procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain the food preparation area in a hygienic condition and report cleaning, sanitising and maintenance requirements according to organisational policies and procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain hygienic storage and select environmental conditions that avoid contamination of food.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handle food hygienically and in accordance with organisational and regulated food safety procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge