HLTFSE002

Application

This unit describes the skills and knowledge required to distribute and collect menus, prepare minor meals and refreshments, plate meals, distribute meals and provide general housekeeping functions.

This unit applies to workers who may have multi-functional or multi-skilled roles with duties which include food service work combined with a range of other duties (e.g. cleaning, portering, wardsperson, personal care, linen distribution and client transport).

Unit mapping information

No equivalent unit.

Licensing, legislative, regulatory or certification requirements

The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.

Foundation skills

Foundation skills essential to performance are explicit in the performance criteria of this unit of competency.

Unit sector or competency field

None specified.

Prerequisite, co-requisite or interdependent assessment of units

Not applicable

Assessment conditions

Skills must have been demonstrated in a workplace or a simulated environment that reflects workplace conditions. The following conditions must be met for this unit:

• use of suitable facilities equipment and resources, including:

  • food service and food safety program policies and procedures

  • food service facilities, equipment and utensils for handling, preparing, storing, heating, transporting and disposing of food and beverages

  • ordering, documentation and reporting technologies

  • menus, recipes and associated ingredients

  • appropriate clothing and footwear

  • personal protective clothing and wound dressings

  • food and beverages

  • cleaning equipment

  • hand washing facilities and equipment

• modelling of industry operating conditions

Assessors must satisfy the Standards for Registered Training Organisations (RTOs) 2015/AQTF mandatory competency requirements for assessors.