Provide food services

Formats and tools

Unit Description
Reconstruct the unit from the xml and display it as an HTML page.
Assessment Tool
an assessor resource that builds a framework for writing an assessment tool
Assessment Template
generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
Assessment Matrix
a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
Wiki Markup
mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
Evidence Guide
create an evidence guide for workplace assessment and RPL applicants
Competency Mapping Template
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
Observation Checklist
create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)

Self Assessment Survey
A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
Moodle Outcomes
Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
Registered Training Organisations
Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver CHCAC316D, 'Provide food services'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Reference books for 'Provide food services' on This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to for every purchase, so go nuts :)

Elements and Performance Criteria



1. Maintain food safety while carrying out food handling activities

1.1 Carry out food handling according to the food safety program

1.2 Identify and report processes or practices which are not consistent with the food safety program

1.3 Take corrective action within the level of responsibility, according to the food safety program

1.4 Maintain the workplace in a clean and tidy order to meet workplace standards

2. Comply with hygienic work practices and appropriate WHS guidelines

2.1 Ensure personal hygiene meets the requirements of the food safety program

2.2 Report health conditions and/or illness as required by the food safety program

2.3 Wear clothing and footwear appropriate for food handling task and to meet requirements of the food safety program

2.4 Ensure storage area is kept free from contaminants

3. Distribute meals and refreshment to clients

3.1 Receive and check food deliveries against organisation records

3.2 Transport food safely and hygienically

3.3 Ensure selected food storage environments are appropriate to specific food type

3.4 Maintain appropriate environmental conditions for specific food types

3.5 Prior to meal delivery, check each meal against appropriate documentation

3.6 Reheat meals, if required, according to food regulations

3.7 Complete meal tray assembly and check for accuracy according to established routines and procedures

3.8 Prepare beverage utensils for use

3.9 Deliver meals and/or beverages and leave in the appropriate place for client within the designated timeframe

3.10 Replace missing or incorrect meals and/or beverages with appropriate meals and/or beverages

3.11 Refill water jugs to address specific client requirements according to established policy and procedure

3.12 Check room numbers, bed numbers and client name against appropriate documentation

3.13 Assist client to sit up if required, in accordance with organisation policy and under the direction of an appropriate health professional

4. Collect utensils and meal trays

4.1 Collect trays and all utensils after client has finished eating

4.2 Check tray for foreign objects and stack safely on trolley

4.3 Return dirty beverage utensils for cleaning

4.4 Maintain stock of clean beverage utensils

4.5 Collect empty water jugs

4.6 Depending upon the scope of the work role, report insufficient food or fluid intake to the appropriate personnel according to enterprise procedures

4.7 Seek client feedback on general acceptance/ satisfaction with meals and report to appropriate personnel according to enterprise procedures

5. Prepare foods as required

5.1 Identify a range of foods to meet the nutritional needs of the client groups

5.2 Accurately follow standard recipes to ensure product consistency, nutritional integrity and to minimise wastage

5.3 Prepare appropriate meals for specific client groups in an appetising and attractive manner

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

5.5 Serve/plate meals appropriate to the setting, using appropriate portion control equipment as required

5.6 Evaluate meals against organisation standards