Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
HLTFS302D Mapping and Delivery Guide
Prepare foods suitable for a range of food service settings
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | HLTFS302D - Prepare foods suitable for a range of food service settings |
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Description | This unit of competency describes the skills and knowledge required to prepare and present meals in a manner that meets the nutritional requirements of client groups in a range of community and health care food service settings | ||
Employability Skills | This unit contains Employability Skills | ||
Learning Outcomes and Application | Work performed requires a range of well developed skills where some discretion and judgement is required. Individuals will take responsibility for their own outputs and may be limited responsibility for the output of others | ||
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: Identify the client groups in a range of settings |
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Element: Select appropriate foods for specific client groups, preferably with the assistance of a dietitian |
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Element: Prepare, cook, serve and evaluate meals suitable for specific client group |
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Element: Follow WHS principles for self and client safety |
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Element: Evaluate work performance |
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