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Evidence Guide: HLTFSE006 - Prepare foods suitable for a range of client groups

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!

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HLTFSE006 - Prepare foods suitable for a range of client groups

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

Elements define the essential outcomes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify the client groups in a range of settings

  1. Identify client groups
  2. Identify and confirm the nutritional needs of the client groups in accordance with organisation procedures, dietition and medical staff
  3. Identify a range of foods that meet the nutritional needs of the client groups in accordance with organisational guidelines
Identify client groups

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select appropriate foods for specific client groups

  1. Select appropriate foods for menu items to meet the nutritional needs of specific client groups and to promote healthy eating
  2. Select appropriate standard recipes
Select appropriate foods for menu items to meet the nutritional needs of specific client groups and to promote healthy eating

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select appropriate standard recipes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare, cook and serve meals suitable for specific client group

  1. Prepare food by accurately following standard recipes to ensure product consistency, nutritional integrity and to minimise wastage
  2. Modify food texture to meet the needs of client groups and organisation standards
  3. Use portion control equipment to plate meals in accordance with organisation requirements
  4. Serve meals in an appeasing and attractive manner
Prepare food by accurately following standard recipes to ensure product consistency, nutritional integrity and to minimise wastage

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Serve meals in an appeasing and attractive manner

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow procedures for safe food preparation

  1. Monitor workplace safety and take action to identify and prevent hazards
  2. Promptly rectify faults to equipment or refer promptly for remedial action
  3. Use suitable food preparation and cookery methods to maximise nutritional value of foods prepared and maintain food safety
  4. Use infection control and hygiene procedures according to legislative and organisation guidelines
  5. Discard out-of-date food and ingredients
  6. Comply with cleaning, sanitation and waste storage and disposal practices
  7. Receive, store, prepare, cook, transport, serve and handle food to prevent deterioration, contamination and the growth of microorganisms
  8. Store leftover food safely and hygienically and use within a safe period of time or discard according to organisation procedures
Monitor workplace safety and take action to identify and prevent hazards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Promptly rectify faults to equipment or refer promptly for remedial action

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Discard out-of-date food and ingredients

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Comply with cleaning, sanitation and waste storage and disposal practices

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate meals and work performance

  1. Seek feedback from clients to determine levels of satisfaction
  2. Evaluate meals against organisation standards and client satisfaction
  3. Seek advice and feedback from colleagues and supervisor regarding client feedback and work performance
  4. Use advice and feedback to identify areas for development and opportunities for continuous improvement of work standard
Seek feedback from clients to determine levels of satisfaction

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate meals against organisation standards and client satisfaction

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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

Required Skills and Knowledge

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.