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Evidence Guide: AVII0011 - Carry out food preparation and service 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

 

AVII0011 - Carry out food preparation and service on an aircraft

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

Prepare galley for service

  1. Galley equipment, bar carts and other applicable food service items are checked to ensure levels of stock and equipment are appropriate to level of service and sector requirements
Galley equipment, bar carts and other applicable food service items are checked to ensure levels of stock and equipment are appropriate to level of service and sector requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Menus are checked against catering supplied and are prepared for distribution as required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Dry stores are checked for availability

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Tea and coffee making equipment and materials are prepared for service in accordance with regulatory requirements and workplace procedures and standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Receive, check and store goods

  1. Food and equipment are checked against passenger load figures and checklists
Food and equipment are checked against passenger load figures and checklists

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Defects and shortages are identified and reported to appropriate person/department in accordance with workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Non-exchange equipment is inspected for defects and appropriate action is taken as required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Dry stores are received and stowed in accordance with regulatory requirements and workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Appropriate action is initiated/taken to minimise effect on service when problems with stock or equipment are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check and maintain galley

  1. Galley is inspected and maintained to ensure it is clean, well-lit and at the correct temperature
Galley is inspected and maintained to ensure it is clean, well-lit and at the correct temperature

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Defects and problems with galley equipment are identified and reported in accordance with workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Catering checklist is used with required levels of speed and accuracy

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Foods and goods are correctly issued in accordance with passenger requests

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Security in galley area is maintained in accordance with regulatory requirements and workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Familiarity with store area is maintained and used to enable smooth workflow

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Hazards are identified, risks are assessed and hazard management implemented

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identified galley equipment irregularities and defects are followed up with relevant personnel in accordance with workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Respond to breakdown in galley or cabin equipment

  1. Breakdown in galley or cabin equipment is identified, recorded in equipment failure log and notified to a senior crew member in accordance with workplace procedures
Breakdown in galley or cabin equipment is identified, recorded in equipment failure log and notified to a senior crew member in accordance with workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Appropriate strategy for dealing with breakdown is formulated in conjunction with the pilot in command (PIC) and/or other flight or cabin crew in accordance with workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Passengers are kept informed of the nature of the problem and action taken as required in accordance with workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Alternative action is taken as appropriate to maintain cabin service in accordance with agreed strategy

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare equipment for use

  1. Equipment needed for service is checked for cleanliness and is prepared for use in accordance with workplace procedures and regulatory requirements for safety and hygiene
Equipment needed for service is checked for cleanliness and is prepared for use in accordance with workplace procedures and regulatory requirements for safety and hygiene

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carts and/or serving equipment are set up in accordance with workplace procedures for relevant menus

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and present food for service

  1. Food items are prepared in accordance with workplace procedures and recipes, and food hygiene regulatory requirements
Food items are prepared in accordance with workplace procedures and recipes, and food hygiene regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Food for menu items is correctly identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Oven temperatures are set at appropriate levels and food is transferred at appropriate times in accordance with workplace procedures and recipes, and food hygiene regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Food is monitored to ensure food quality is in accordance with workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sufficient supplies of clean, undamaged crockery are made available at temperatures appropriate to food being served

Completed
Date:

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Food is portioned in accordance with workplace procedures, recipes, product and service standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Food items are arranged and presented without drips or spills in accordance with regulatory requirements and workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carry out galley service

  1. Crew are advised when meal service is due to commence
Crew are advised when meal service is due to commence

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Meal service operations are monitored and additional food prepared as required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Work is completed effectively in conjunction with other crew members to ensure timely, quality food service

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Quality of food items is regularly monitored in accordance with workplace procedures and appropriate action is taken as required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Towels are prepared hygienically at appropriate times and forwarded as required to cabin staff for service in accordance with regulatory requirements and workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Galley operations are adjusted as required to meet service and operational requirements and contingencies in accordance with workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean galley and equipment

  1. Unused food items are returned to correct storage area in accordance with workplace procedures
Unused food items are returned to correct storage area in accordance with workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Soiled and used linen and towels are collected, sorted and removed in accordance with workplace procedures and regulatory requirements

Completed
Date:

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Appropriate cleaning materials are identified and selected in accordance with workplace procedures and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Equipment is cleaned in accordance with workplace procedures, manufacturer instructions and regulatory requirements

Completed
Date:

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Cleaning materials and equipment are correctly and safely stored in accordance with regulatory requirements and workplace procedures

Completed
Date:

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Waste is identified and sorted in accordance with regulatory requirements and workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare galley for landing

  1. Galley facilities and equipment are checked and secured for landing in accordance with workplace procedures and regulatory requirements
Galley facilities and equipment are checked and secured for landing in accordance with workplace procedures and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Stock levels are checked and additional stock ordered as required to meet passenger load requirements for next sector

Completed
Date:

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Appropriate action is taken to ensure compliance with quarantine regulations is maintained

Completed
Date:

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Non-exchange items are sorted and stored in accordance with workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Feedback on galley service provided is sought from other crew members and problems that may have been experienced are appropriately documented

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Suggestions are made to supervisory personnel in accordance with workplace procedures on options for possible improvements to food service operations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Galley administrative and feedback documentation is completed and stored 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.