Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

AVII0007 Mapping and Delivery Guide
Provide advice about cuisine on an aircraft

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency AVII0007 - Provide advice about cuisine on an aircraft
Description
Employability Skills
Learning Outcomes and Application This unit involves the skills and knowledge required to provide advice about cuisine on an aircraft in compliance with relevant regulatory requirements of national operating standards.It includes discussing menu items and selections, advising passengers about food and special menu items, obtaining feedback from passengers and others, and contributing to menu development.This unit addresses aviation technical skill requirements (physical, mental and task-management abilities) related to customer service duties of flight crew and contributes to safe and effective performance in complex aviation operational environments.Operations are conducted as part of recreational, commercial and military aircraft activities across a variety of operational contexts within the Australian aviation industry.Work is performed independently or under limited supervision within a single-pilot or multi-crew environment.Licensing, legislative, regulatory or certification requirements are applicable to this unit.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites
Competency Field I – Customer Service
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Discuss menu items and selections
  • Culinary styles and cooking methods of menu items are discussed with passengers using appropriate language, terminology and correct pronunciation in accordance with passenger needs
       
Element: Passengers are advised about the selection of menu items available, and provided with options and possible variations in accordance with passenger and operational needs
       
Element: Advise passengers about food
  • Information is accessed from appropriate sources to advise passengers about menu items in accordance with workplace procedures
       
Element: Passengers are advised about a range of foods in terms of varieties, quality factors, ingredients and cooking methods as required, using standard airline descriptions and in accordance with workplace procedures
       
Element: Foods are described using standard industry descriptions in terms of preparation methods and styles of service
       
Element: Advise passengers about special menu items
  • Passengers are advised about special menu items using standard airline descriptions and appropriate terminology in accordance with workplace procedures
       
Element: Appropriate responses are made to passenger requests for information on dietary features of special menu items in accordance with workplace procedures
       
Element: Contribute to menu development
  • Trends in passenger needs are identified and interpreted based on direct contact and workplace experience
       
Element: Advice on hygiene approaches is provided on request
       
Element: Suggestions and feedback about possible changes to menu development is provided to relevant personnel in accordance with workplace procedures
       

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Range is restricted to essential operating conditions and any other variables essential to the work environment.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Culinary styles and cooking methods of menu items are discussed with passengers using appropriate language, terminology and correct pronunciation in accordance with passenger needs 
 
Information is accessed from appropriate sources to advise passengers about menu items in accordance with workplace procedures 
 
 
Passengers are advised about special menu items using standard airline descriptions and appropriate terminology in accordance with workplace procedures 
 
Trends in passenger needs are identified and interpreted based on direct contact and workplace experience 
 
 

Forms

Assessment Cover Sheet

AVII0007 - Provide advice about cuisine on an aircraft
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

AVII0007 - Provide advice about cuisine on an aircraft

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: