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Evidence Guide: HLTFS302C - Prepare foods suitable for a range of food service settings

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

 

HLTFS302C - Prepare foods suitable for a range of food service settings

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

Identify the client groups in a range of settings

  1. Identify client groups
  2. Identify and confirm the nutritional needs of the client group
  3. Identify a range of foods that meet the nutritional needs of the client group
Identify client groups

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and confirm the nutritional needs of the client group

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify a range of foods that meet the nutritional needs of the client group

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select appropriate foods for specific client groups, preferably with the assistance of a dietitian

  1. Select appropriate foods for menu items to meet the nutritional needs of specific client groups, and to promote healthy eating
  2. Select appropriate standard recipes
Select appropriate foods for menu items to meet the nutritional needs of specific client groups, and to promote healthy eating

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select appropriate standard recipes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare, cook, serve and evaluate meals suitable for specific client group

  1. Accurately follow standard recipes to ensure product consistency, nutritional integrity and to minimise wastage
  2. Prepare appropriate meals for specific client group in an appeasing and attractive manner
  3. Modify food texture to meet the needs of client groups and enterprise standards
  4. Serve/plate meals appropriate to the setting, using portion control equipment as required
  5. Evaluate meals against organisation standards
  6. Evaluate meals against client satisfaction
Accurately follow standard recipes to ensure product consistency, nutritional integrity and to minimise wastage

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare appropriate meals for specific client group in an appeasing and attractive manner

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Modify food texture to meet the needs of client groups and enterprise standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Serve/plate meals appropriate to the setting, using portion control equipment as required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate meals against organisation standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate meals against client satisfaction

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow OHS principles for self and client safety

  1. Monitor workplace safety and take action to foresee and avoid hazards
  2. Promptly rectify faults to equipment or refer appropriately to ensure prompt remedial action
  3. Use suitable food preparation and cookery methods to maximise nutritional value of foods prepared and maintain food safety
  4. Use infection control procedures according to established guidelines
  5. Discard out-of-date food and ingredients
  6. Use hygiene practices that comply with relevant legislation
  7. Comply with cleaning, sanitation and waste storage and disposal practices
  8. Receive, store, prepare, cook, serve and handle food to prevent deterioration, contamination and the growth of micro organisms
  9. Store left over food safely and hygienically and use within a safe period of time or discard according to enterprise standards
Monitor workplace safety and take action to foresee and avoid hazards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Promptly rectify faults to equipment or refer appropriately to ensure prompt remedial action

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use suitable food preparation and cookery methods to maximise nutritional value of foods prepared and maintain food safety

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use infection control procedures according to established guidelines

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Discard out-of-date food and ingredients

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use hygiene practices that comply with relevant legislation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Comply with cleaning, sanitation and waste storage and disposal practices

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Receive, store, prepare, cook, serve and handle food to prevent deterioration, contamination and the growth of micro organisms

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store left over food safely and hygienically and use within a safe period of time or discard according to enterprise standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate work performance

  1. Seek advice and support from legitimate sources when necessary
  2. Adjust work to incorporate advice that addresses performance issues to maintain the agreed standards of work
Seek advice and support from legitimate sources when necessary

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Adjust work to incorporate advice that addresses performance issues to maintain the agreed standards of work

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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 a number of occasions

Context of and specific resources for assessment:

Assessment should replicate workplace conditions as far as possible

Simulations may be used to represent workplace conditions as closely as possible.
Acceptable simulation requires:

Preparation of nutritional meals that meet a client groups needs

Compliance with safe food handling requirements

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:

Procedure manuals of the food service operation

Food safety and HACCP procedure manuals

Manufacturer's manuals and recommendations for equipment used in kitchen

Food packaging and storage requirements

OHS, cultural diversity and other relevant legislation

Work plans

Enterprise policy, mission statements, procedures and performance management systems

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

Authenticated evidence of relevant work experience and/or formal learning

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

Required Skills and Knowledge

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:

Basic cookery methods including the principles of bulk cooking

Client conditions and consequent needs and requirements

Different cultural requirements relevant to client group

Food safety principles and regulations

Foods that promote good health

OHS work practices relevant to the specific workplace and in accordance with relevant state/territory/national legislation

Principles of nutrition including food selection and cookery methods that comply with the Dietary Guidelines for Australians ie adults, children and adolescents

Using food and cooking equipment and technology

Essential skills:

It is critical that the candidate demonstrate the ability to

Communicate constructively with clients and other staff to ensure best service and client safety

Comply with safe food handling, hygiene practices and infection control procedures

Facilitate the provision of appropriate foods to the client group

Prepare nutritional meals

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 food handling practices

Demonstrate safe handling of equipment

Plan and evaluate meals and menus

Take into account opportunities to address waste minimisation, environmental responsibility and sustainable practice issues

Use literacy, numeracy and oral communication skills required to fulfil the position in a safe manner as specified by the health care facility

Range Statement

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.

Client groups include individuals in a range of health care and community food service settings such as::

Aged care facilities

Childcare centres

Hostels and hospitals

Foods may include:

Chilled

Frozen

Fresh

Planted

Packaged

Bulk

Dairy

Fruit

Vegetables

Dried

Meat

Fish

Soups

Food for enteral feeding

The work environment may include:

Food preparation areas

Food preparation tools and equipment

Walls

Floors

Work surfaces

Food storage area including cold storage

Kitchen chemical storage areas

Food service and dining areas

Evaluation of meals may include:

Balance and variety in colour, flavour and texture

Nutritional content relevant to the client group

Feasibility of production

Food wastage

Client satisfaction

Client health