- HLTFS205C - Perform kitchenware washing
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
HLTFS205C Mapping and Delivery Guide
Perform kitchenware washing
Version 1.0
Issue Date: May 2024
| Qualification | - |
Unit of Competency | HLTFS205C - Perform kitchenware washing |
|---|---|---|---|
| Description | This unit of competency describes the skills and knowledge required to stack, wash, dry and store dishes, kitchenware and associated implements | ||
| Employability Skills | This unit contains Employability Skills | ||
| Learning Outcomes and Application | Work is usually performed within a prescribed range of functions involving known routines and procedures | ||
| 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 | |
|---|---|---|---|---|---|---|---|---|
| Elements of Competency | Performance Criteria | |||||||
| Element: Prepare to wash dishes and associated items |
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| Element: Wash and dry dishes |
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| Element: Store dishes |
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Evidence Required
List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.
The evidence guide provides advice on assessment and must be read in conjunction with the Performance Criteria, Required Skills and Knowledge, the Range Statement and the Assessment Guidelines for this Training Package. | |
Critical aspects for assessment and evidence required to demonstrate this competency unit: | The individual being assessed must provide evidence of specified essential knowledge as well as skills Observation of workplace performance is essential for assessment of this unit Consistency of performance should be demonstrated over the required range of workplace situations |
Context of and specific resources for assessment: | Assessment should replicate workplace conditions as far as possible Where, for reasons of safety, access to equipment and resources and space, assessment takes place away from the workplace, simulations should be used to represent workplace conditions as closely as possible Resources essential for assessment include: Relevant policies and procedures manuals Other documentation relevant to the work context such as, instructions for the use of equipment, specific instructions for staff |
Method of assessment | Observation in the work place (if possible) Written assignments/projects Case study and scenario as a basis for discussion of issues and strategies to contribute to best practice Questioning Role play simulation Supporting statement of supervisor(s) Authenticated evidence of relevant work experience and formal training |
Access and equity considerations: | All workers in the health industry should be aware of access and equity issues in relation to their own area of work All workers should develop their ability to work in a culturally diverse environment In recognition of particular health issues facing Aboriginal and Torres Strait Islander communities, workers should be aware of cultural, historical and current issues impacting on health of Aboriginal and Torres Strait Islander people Assessors and trainers must take into account relevant access and equity issues, in particular relating to factors impacting on health of Aboriginal and/or Torres Strait Islander clients and communities |
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.
This describes the essential skills and knowledge and their level required for this unit. |
Essential knowledge: The candidate must be able to demonstrate essential knowledge required to effectively do the task outlined in elements and performance criteria of this unit, manage the task and manage contingencies in the context of the identified work role This includes knowledge of: Infection control policy and procedures OHS work practices relevant to the specific workplace and in accordance with relevant state/territory/national legislation Temperature requirements for hand and machine washing, rinsing and drying |
Essential skills: It is critical that the candidate demonstrate the ability to Wash, dry and store dishes according to organisation procedures Operate dishwasher safely and in accordance with manufacturer's recommendations In addition, the candidate must be able to effectively do the task outlined in elements and performance criteria of this unit, manage the task and manage contingencies in the context of the identified work role This includes the ability to: Apply problem solving skills - the ability to use available resources and prioritise workload Demonstrate safe handling and chemical usage practices Take into account opportunities to address waste minimisation, environmental responsibility and sustainable practice issues Use equipment for dish washing Use literacy, numeracy and oral communication skills required to fulfil the position in a safe manner as specified by the health care facility |
The Range Statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Add any essential operating conditions that may be present with training and assessment depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts. | |
Kitchenware may include: | Crockery Cutlery Utensils Pots and pans Removing stains from pots and pans may require pots and pans to be scrubbed by hand, soaked and/o re-washed Washing may be by hand or in a dishwashing machine Standards of hygiene for washed and finished kitchenware will be determined by organisation policy and food regulations |
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 |
|---|---|---|---|
| Sort and stack dishes and items safely | |||
| Load dishwasher safely and correctly | |||
| Use correct amount of dishwashing liquid/powder | |||
| Set the correct cycle of the dishwasher | |||
| Dispose of waste hygienically | |||
| Wash dishes and other items safely and at the correct temperature | |||
| Use correct washing implements | |||
| Remove stains from pots and pans in the washing process | |||
| Follow temperature standards according to food regulations | |||
| Wash and disinfect dishes | |||
| Use correct drying method | |||
| Take dry dishes and other items to storage area and stack safely | |||
| Dispose of cracked, chipped or broken dishes appropriately |
Forms
Assessment Cover Sheet
HLTFS205C - Perform kitchenware washing
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
HLTFS205C - Perform kitchenware washing
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: