Provide ward or unit based food preparation and distribution 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 HLTFS204D, 'Provide ward or unit based food preparation and distribution services'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Books
Reference books for 'Provide ward or unit based food preparation and distribution 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

1. Distribute and collect menus from clients

1.1 Distribute menus to clients receiving diet therapy or nutritional support according to established routines and procedures

1.2 Collect menus from clients receiving diet therapy or nutritional support according to established routines and procedures

2. Plate, heat and distribute meals and beverages

2.1 Plate meals from bulk food to a standard determined by the enterprise

2.2 Implement portion control to minimise waste

2.3 Rethermalise meals (applicable to cook-chill systems) or reheat if required, according to food standards and regulations

2.4 Check each meal against documentation, prior to meal delivery

2.5 Complete meals tray assembly and check for accuracy according to established routines and procedures

2.6 Prepare beverage utensils for use

2.7 Leave trolley or tray in an appropriate location for meal delivery

2.8 Deliver and leave meals and/or beverages in the appropriate place for clients, within the designated timeframe

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

2.10 Replace or refill water jugs according to specific client requirements according to established policy and procedure

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

2.12 Report the need of a client for assistance to sit up, or assist the client to sit up, according to organisation policies and procedures

3. Prepare minor meals, refreshments and snacks

3.1 Prepare minor meals, refreshments and snacks in an attractive manner

3.2 Prepare and deliver mid meals according to schedule

4. Collect utensils and meal trays

4.1 Collect trays and all utensils after the client has finished eating

4.2 Check tray for foreign objects

4.3 Stack trays on trolley in a safe manner

4.4 Collect empty water jugs at designated times

4.5 Return dirty beverage utensils for cleaning

4.6 Maintain a stock of clean beverage utensils

4.7 Report insufficient food or fluid intake to the appropriate person(s) according to enterprise procedures

4.8 Seek client feedback on general satisfaction and report to appropriate person(s) according to enterprise procedures

5. Maintain good housekeeping

5.1 Clean ward or unit food service area and equipment according to enterprise routines and standards

5.2 Maintain food service area in a clean, tidy and hygienic condition

5.3 Replenish food stocks, crockery and utensils as required