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 CHCAGE006, 'Provide food services'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Books
Reference books for 'Provide food services' on fishpond.com.au. This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to ntisthis.com for every purchase, so go nuts :)


Elements and Performance Criteria

ELEMENT

PERFORMANCE CRITERIA

Elements define the essential outcomes

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

1. Comply with the food safety program

1.1 Read and interpret the food safety program

1.2 Ensure personal hygiene requirements are met and follow hygiene procedures

1.3 Report health conditions and/or illness as required

1.4 Wear clothing and footwear appropriate for food handling tasks

1.5 Identify and report processes or practices which are not consistent with the program, taking corrective action within the level of responsibility

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

1.7 Identify opportunities to address waste minimisation, environmental responsibility and sustainable practice issues

2. Receive and store food deliveries

2.1 Receive and check food deliveries against organisation records

2.2 Handle food hygienically and in accordance with manual handling principles

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

2.4 Maintain appropriate environmental conditions for specific food types

2.5 Ensure storage area is kept free from contaminants

3. Prepare foods as required

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

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

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

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

3.5 Serve and plate meals appropriate to the setting, using appropriate portion control equipment as required

3.6 Evaluate meals against organisation standards

4. Distribute meals and refreshment to clients

4.1 Check each meal against appropriate documentation prior to delivery

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

4.3 Consider the position of the food trolley to minimise handling, complete meal tray assembly and check for accuracy according to established routines and procedures

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

4.5 Prepare beverage utensils for use

4.6 Reheat meals, if required, according to food regulations

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

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

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

5. Collect utensils and meal trays

5.1 Collect trays and all utensils after client has finished eating

5.2 Check tray for foreign objects, report appropriately and stack tray safely on trolley

5.3 Return dirty beverage utensils and empty water jugs for cleaning

5.4 Maintain stock of clean beverage utensils

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

5.6 Report insufficient food or fluid intake to the appropriate personnel according to enterprise procedures and within scope of work role