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Evidence Guide: AVII0007 - Provide advice about cuisine on an aircraft

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

AVII0007 - Provide advice about cuisine on an aircraft

What evidence can you provide to prove your understanding of each of the following citeria?

Discuss menu items and selections

  1. Culinary styles and cooking methods of menu items are discussed with passengers using appropriate language, terminology and correct pronunciation in accordance with passenger needs
Culinary styles and cooking methods of menu items are discussed with passengers using appropriate language, terminology and correct pronunciation in accordance with passenger needs

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Passengers are advised about the selection of menu items available, and provided with options and possible variations in accordance with passenger and operational needs

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Advise passengers about food

  1. Information is accessed from appropriate sources to advise passengers about menu items in accordance with workplace procedures
Information is accessed from appropriate sources to advise passengers about menu items in accordance with workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Passengers are advised about a range of foods in terms of varieties, quality factors, ingredients and cooking methods as required, using standard airline descriptions and in accordance with workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Foods are described using standard industry descriptions in terms of preparation methods and styles of service

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Advise passengers about special menu items

  1. Passengers are advised about special menu items using standard airline descriptions and appropriate terminology in accordance with workplace procedures
Passengers are advised about special menu items using standard airline descriptions and appropriate terminology in accordance with workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Appropriate responses are made to passenger requests for information on dietary features of special menu items in accordance with workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Contribute to menu development

  1. Trends in passenger needs are identified and interpreted based on direct contact and workplace experience
Trends in passenger needs are identified and interpreted based on direct contact and workplace experience

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Advice on hygiene approaches is provided on request

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Suggestions and feedback about possible changes to menu development is provided to relevant personnel in accordance with workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge
Range Statement

Range is restricted to essential operating conditions and any other variables essential to the work environment.