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

AVII0013 Mapping and Delivery Guide
Carry out aircraft business and first class meal and non-alcoholic beverage service

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency AVII0013 - Carry out aircraft business and first class meal and non-alcoholic beverage service
Description
Employability Skills
Learning Outcomes and Application This unit involves the skills and knowledge required to carry out aircraft business and first class meal and non-alcoholic beverage service in compliance with relevant regulatory requirements of national operating standards.It includes preparing for meal service; preparing, laying and setting tables; and cleaning, preparing and displaying mobile service unit. It also includes describing food and dishes to passengers, advising passengers about non-alcoholic beverage selection, and plating and serving a range of foods from a mobile service unit. It also includes working in cooperation with galley operator, rectifying spillages, clearing and re-laying tables, resetting mobile service units and handling passenger complaints.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: Prepare for meal service
  • Food is prepared hygienically in accordance with workplace procedures and regulatory requirements
       
Element: Equipment used in food preparation is maintained in a safe and hygienic condition at all times in accordance with workplace procedures and regulatory requirements
       
Element: Equipment, implements and utensils are used in a safe manner throughout the preparation and serving of food or dishes
       
Element: Work practices and methods of service adopted during meal service operations are in accordance with workplace procedures and standards, ensuring the safety of staff and passengers
       
Element: Menus and wine lists are sourced and consulted on to ensure product knowledge
       
Element: Prepare, lay and set tables
  • Tables are laid and set with appropriate cloths in accordance with workplace procedures and standards
       
Element: Tables are prepared to workplace standards, with the appropriate equipment and utensils for a given menu
       
Element: Clean, prepare and display mobile service unit
  • Mobile service unit is checked to ensure it is cleaned to workplace standards in preparation for service
       
Element: Mobile service unit equipment is checked to ensure it is clean and serviceable
       
Element: Items for salad preparation and garnishing are prepared and displayed on mobile service unit in accordance with workplace procedures and customer service standards
       
Element: Mobile service unit is set up in accordance with regulatory requirements, and workplace procedures and standards
       
Element: Advise passengers about food and non-alcoholic beverage selection
  • Dish names and specialities are explained to passengers
       
Element: Ingredients of dishes and preparation methods are explained and shown to passengers to assist them in selecting dishes appropriately relative to their dietary requirements, as required
       
Element: Appropriate advice is politely given to passengers to assist them in selecting non-alcoholic beverages at the appropriate time
       
Element: Plate and serve a range of foods from mobile service unit
  • Appropriate portions of foods are correctly positioned on plates in accordance with workplace procedures and standards prior to leaving the galley
       
Element: Appropriate accompaniments are selected to suit passenger meal choice
       
Element: Meal choice is presented to passenger in accordance with regulatory requirements, and workplace procedures and standards
       
Element: Work in cooperation with galley operator
  • Liaison with galley staff is established and maintained to ensure correct preparation, presentation and timing of meals and meal service to passengers is appropriately adjusted as required
       
Element: Appropriate relationship is established and maintained with galley operator and cabin operators to ensure service is maintained correctly
       
Element: Rectify spillages, clear and re-lay table
  • Spillages are promptly identified and dealt with in accordance with workplace procedures and standards
       
Element: Spilt food/beverage is replaced as required with minimum disruption to passengers and crew
       
Element: Debris is removed and linen changed safely and promptly after spillage
       
Element: Passenger needs are attended to in a polite and friendly manner in accordance with workplace procedures and standards
       
Element: Tables are cleaned, set and re-laid as required after completion of meals ensuring minimum disruption to passenger
       
Element: Reset mobile service unit
  • Mobile service unit is cleaned at appropriate time in accordance with workplace procedures and standards
       
Element: Mobile service unit is reset correctly with appropriate equipment
       
Element: Mobile service unit is restocked correctly with clean equipment, utensils and linen in accordance with regulatory requirements, and workplace procedures and standards
       
Element: Handle passenger complaints
  • Complaints on service or meals are received promptly and in a courteous manner from passengers
       
Element: Passenger complaints are handled in a timely and courteous manner in accordance with workplace procedures and standards
       
Element: Passengers are advised about action that will be taken in response to their complaints
       
Element: Appropriate follow-up action is taken and passenger satisfaction checked 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
Food is prepared hygienically in accordance with workplace procedures and regulatory requirements 
 
 
 
 
Tables are laid and set with appropriate cloths in accordance with workplace procedures and standards 
 
Mobile service unit is checked to ensure it is cleaned to workplace standards in preparation for service 
 
 
 
Dish names and specialities are explained to passengers 
 
 
Appropriate portions of foods are correctly positioned on plates in accordance with workplace procedures and standards prior to leaving the galley 
 
 
Liaison with galley staff is established and maintained to ensure correct preparation, presentation and timing of meals and meal service to passengers is appropriately adjusted as required 
 
Spillages are promptly identified and dealt with in accordance with workplace procedures and standards 
 
 
 
 
Mobile service unit is cleaned at appropriate time in accordance with workplace procedures and standards 
 
 
Complaints on service or meals are received promptly and in a courteous manner from passengers 
 
 
 

Forms

Assessment Cover Sheet

AVII0013 - Carry out aircraft business and first class meal and non-alcoholic beverage service
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

AVII0013 - Carry out aircraft business and first class meal and non-alcoholic beverage service

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: