Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
HLTFS201D Mapping and Delivery Guide
Distribute meals and refreshments to clients
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | HLTFS201D - Distribute meals and refreshments to clients |
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Description | This unit of competency describes the skills and knowledge required to receive, transport and store food in a safe and hygienic manner according to enterprise and statutory requirementsThis unit is based on the commercial catering competency standards (199X) unit of competency transport and store food in a safe and hygienic manner (BCAT3) | ||
Employability Skills | This unit contains Employability Skills | ||
Learning Outcomes and Application | The application of knowledge and skills described in this competency unit relates to the receipt and distribution of food and refreshments to clients, as well as collection of trays, utensils and other equipmentThe application and knowledge described in this competency unit could take place in a range of health settings, including hospitals and specialist sterilisation facilitiesThe application of knowledge and skills takes place with reference to safe food handling requirements | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | Pre-requisite unitThis unit must be assessed after successful achievement of pre-requisite:HLTFS207C Follow basic food safety practices | ||
Competency Field |
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 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Receive and check food deliveries |
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Element: Transport food safely and hygienically |
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Element: Apply safe food hygiene practices |
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Element: Deliver meals and/or beverages |
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Element: Collect utensils and meal trays |
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