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 HLTFSE002, '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
- 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
Elements define the essential outcomes.
Performance criteria specify the level of performance needed to demonstrate achievement of the element.
1. Distribute and collect menus from clients according to established routines and procedures
1.1 Distribute menus to clients receiving diet therapy or nutritional support
1.2 Provide assistance to clients with appropriate menu selections, including clients with special needs
1.3 Collect menus from clients receiving diet therapy or nutritional support
1.4 Communicate client feedback and concerns in relation to menus or food choices in accordance with organisation policy
2. Plate, heat and distribute meals and beverages
2.1 Comply with safe food handling and hygiene practices and infection control procedures
2.2 Plate meals from bulk food to organisation standards and requirements
2.3 Implement portion control to minimise waste
2.4 Rethermalise and/or reheat meals according to food standards and regulations
2.5 Assemble meal trays and check for accuracy against documentation prior to delivery
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 and within the designated timeframe
2.9 Replace missing or incorrect meals and/or beverages appropriately
2.10 Replace or refill water jugs according to specific client requirements and established policy and procedure
2.11 Check room numbers, bed numbers and client name against appropriate documentation
2.12 Identify if the client needs assistance to sit up and report or provide required assistance in accordance with role and organisation policy and procedure
3.1 Prepare minor meals, refreshments and snacks in an attractive manner
3.2 Deliver minor meals according to schedule
4. Collect and maintain clean stock of utensils and meal trays
4.1 Seek client feedback on meals and beverages and report to appropriate person/s in accordance with organisation procedure
4.2 Collect meal trays and all utensils after client has finished eating and return for cleaning
4.3 Check tray for foreign objects or client belongings
4.4 Maintain a stock of clean drinking utensils
4.5 Report insufficient food or fluid intake to the appropriate person/s in accordance with organisation procedure
5. Maintain good housekeeping
5.1 Clean and maintain ward or unit food service area and equipment according to organisation standards and procedures
5.2 Replenish food stocks, crockery and utensils