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

AVII0011 Mapping and Delivery Guide
Carry out food preparation and service on an aircraft

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency AVII0011 - Carry out food preparation and service on an aircraft
Description
Employability Skills
Learning Outcomes and Application This unit involves the skills and knowledge required to carry out food preparation and service on an aircraft in compliance with relevant regulatory requirements of national operating standards.It includes preparing galley for service; receiving, checking and storing goods; checking and maintaining galley; and responding to breakdown in galley or cabin equipment. It also includes preparing equipment for use, preparing and presenting food for service, carrying out galley service, cleaning galley and equipment, and preparing galley for landing.This unit addresses aviation technical skill requirements (physical, mental and task-management abilities) related to customer service duties that complement the non-technical skills 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: Prepare galley for service
  • Galley equipment, bar carts and other applicable food service items are checked to ensure levels of stock and equipment are appropriate to level of service and sector requirements
       
Element: Menus are checked against catering supplied and are prepared for distribution as required
       
Element: Dry stores are checked for availability
       
Element: Tea and coffee making equipment and materials are prepared for service in accordance with regulatory requirements and workplace procedures and standards
       
Element: Receive, check and store goods
  • Food and equipment are checked against passenger load figures and checklists
       
Element: Defects and shortages are identified and reported to appropriate person/department in accordance with workplace procedures
       
Element: Non-exchange equipment is inspected for defects and appropriate action is taken as required
       
Element: Dry stores are received and stowed in accordance with regulatory requirements and workplace procedures
       
Element: Appropriate action is initiated/taken to minimise effect on service when problems with stock or equipment are identified
       
Element: Check and maintain galley
  • Galley is inspected and maintained to ensure it is clean, well-lit and at the correct temperature
       
Element: Defects and problems with galley equipment are identified and reported in accordance with workplace procedures
       
Element: Catering checklist is used with required levels of speed and accuracy
       
Element: Foods and goods are correctly issued in accordance with passenger requests
       
Element: Security in galley area is maintained in accordance with regulatory requirements and workplace procedures
       
Element: Familiarity with store area is maintained and used to enable smooth workflow
       
Element: Hazards are identified, risks are assessed and hazard management implemented
       
Element: Identified galley equipment irregularities and defects are followed up with relevant personnel in accordance with workplace procedures
       
Element: Respond to breakdown in galley or cabin equipment
  • Breakdown in galley or cabin equipment is identified, recorded in equipment failure log and notified to a senior crew member in accordance with workplace procedures
       
Element: Appropriate strategy for dealing with breakdown is formulated in conjunction with the pilot in command (PIC) and/or other flight or cabin crew in accordance with workplace procedures
       
Element: Passengers are kept informed of the nature of the problem and action taken as required in accordance with workplace procedures
       
Element: Alternative action is taken as appropriate to maintain cabin service in accordance with agreed strategy
       
Element: Prepare equipment for use
  • Equipment needed for service is checked for cleanliness and is prepared for use in accordance with workplace procedures and regulatory requirements for safety and hygiene
       
Element: Carts and/or serving equipment are set up in accordance with workplace procedures for relevant menus
       
Element: Prepare and present food for service
  • Food items are prepared in accordance with workplace procedures and recipes, and food hygiene regulatory requirements
       
Element: Food for menu items is correctly identified
       
Element: Oven temperatures are set at appropriate levels and food is transferred at appropriate times in accordance with workplace procedures and recipes, and food hygiene regulatory requirements
       
Element: Food is monitored to ensure food quality is in accordance with workplace procedures
       
Element: Sufficient supplies of clean, undamaged crockery are made available at temperatures appropriate to food being served
       
Element: Food is portioned in accordance with workplace procedures, recipes, product and service standards
       
Element: Food items are arranged and presented without drips or spills in accordance with regulatory requirements and workplace procedures
       
Element: Carry out galley service
  • Crew are advised when meal service is due to commence
       
Element: Meal service operations are monitored and additional food prepared as required
       
Element: Work is completed effectively in conjunction with other crew members to ensure timely, quality food service
       
Element: Quality of food items is regularly monitored in accordance with workplace procedures and appropriate action is taken as required
       
Element: Towels are prepared hygienically at appropriate times and forwarded as required to cabin staff for service in accordance with regulatory requirements and workplace procedures
       
Element: Galley operations are adjusted as required to meet service and operational requirements and contingencies in accordance with workplace procedures
       
Element: Clean galley and equipment
  • Unused food items are returned to correct storage area in accordance with workplace procedures
       
Element: Soiled and used linen and towels are collected, sorted and removed in accordance with workplace procedures and regulatory requirements
       
Element: Appropriate cleaning materials are identified and selected in accordance with workplace procedures and regulatory requirements
       
Element: Equipment is cleaned in accordance with workplace procedures, manufacturer instructions and regulatory requirements
       
Element: Cleaning materials and equipment are correctly and safely stored in accordance with regulatory requirements and workplace procedures
       
Element: Waste is identified and sorted in accordance with regulatory requirements and workplace procedures
       
Element: Prepare galley for landing
  • Galley facilities and equipment are checked and secured for landing in accordance with workplace procedures and regulatory requirements
       
Element: Stock levels are checked and additional stock ordered as required to meet passenger load requirements for next sector
       
Element: Appropriate action is taken to ensure compliance with quarantine regulations is maintained
       
Element: Non-exchange items are sorted and stored in accordance with workplace procedures
       
Element: Feedback on galley service provided is sought from other crew members and problems that may have been experienced are appropriately documented
       
Element: Suggestions are made to supervisory personnel in accordance with workplace procedures on options for possible improvements to food service operations
       
Element: Galley administrative and feedback documentation is completed and stored 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
Galley equipment, bar carts and other applicable food service items are checked to ensure levels of stock and equipment are appropriate to level of service and sector requirements 
 
 
 
Food and equipment are checked against passenger load figures and checklists 
 
 
 
 
Galley is inspected and maintained to ensure it is clean, well-lit and at the correct temperature 
 
 
 
 
 
 
 
Breakdown in galley or cabin equipment is identified, recorded in equipment failure log and notified to a senior crew member in accordance with workplace procedures 
 
 
 
Equipment needed for service is checked for cleanliness and is prepared for use in accordance with workplace procedures and regulatory requirements for safety and hygiene 
 
Food items are prepared in accordance with workplace procedures and recipes, and food hygiene regulatory requirements 
 
 
 
 
 
 
Crew are advised when meal service is due to commence 
 
 
 
 
 
Unused food items are returned to correct storage area in accordance with workplace procedures 
 
 
 
 
 
Galley facilities and equipment are checked and secured for landing in accordance with workplace procedures and regulatory requirements 
 
 
 
 
 
 

Forms

Assessment Cover Sheet

AVII0011 - Carry out food preparation and service 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

AVII0011 - Carry out food preparation and service 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: