Individual Support, Ageing and Disability - Draft 2

CHCCCS042 Prepare meals_Draft 2.0

Please scroll down to review the various sections of this document. You can leave a comment by clicking on .
You can choose to be notified when someone else comments by clicking on
You can unsubscribe from notifications by clicking on

Unit application and prerequisites

UNIT CODE

CHCCCS042

UNIT TITLE

Prepare meals

APPLICATION

This unit describes the performance outcomes, skills and knowledge required to prepare nutritious meals that meet individual needs and preferences in residential and home care settings.

 

This unit applies to individuals who work with people in a range of community services and health contexts. Work performed requires some discretion and judgement and may be carried out under direct or indirect supervision.

 

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

 

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

PREREQUISITE UNIT

Nil

COMPETENCY FIELD

Nil

UNIT SECTOR

Nil

2 Comments

New unit

"The Queensland Nurses and Midwives' Union (QNMU) supports this new unit. However, we strongly suggest the inclusion of an individual’s need for hydration and hydration practices. Anyone can get dehydrated but the risks are higher for older adults and those people with chronic disease or disability. We believe hydration must be included in this unit."

Deborah Twigg 28.07.2021 08.17AM

You need to login to post a reply. or Register

1 Reply

"Dietitians Australia supports this. It is important that PCWs have the knowledge and skills to keep older adults hydrated at all times. So suggest editing the the 'Application' to: 'This unit describes the performance outcomes, skills and knowledge required to prepare nutritious meals, snacks and beverages to meet individual needs and preferences in home care and residential settings'."

Vanessa Schuldt 28.07.2021 09.47AM

You need to login to post a reply. or Register

Elements and performance criteria

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes

Performance criteria describe the performance needed to demonstrate achievement of the element.

  1. Plan meals.
    1. Read individualised plan to identify needs and preferences relevant to meal preparation.
    2. Suggest, source and adjust simple recipes to meet individual needs and preferences.
    3. Review recipe and determine ingredient types and amounts.
    4. Check ingredient stock level and quality to identify type and amount of ingredients to be purchased.
    5. Purchase required ingredients within budget constraints.
  1. Prepare meals.
    1. Provide opportunities for the person to engage throughout the meal preparation process.
    2. Prepare cooking area and those engaging in meal preparation for safe meal preparation.
    3. Measure and prepare ingredients according to recipe requirements.
    4. Cook ingredients according to recipe requirements.
    5. Present prepared meal according to individual needs and preferences.
    6. Clean and tidy cooking area, utensils and equipment.
  1. Implement food safety processes when preparing food.

 

 

 

    1. Ensure personal hygiene and protective equipment meet infection control requirements.
    2. Report personal health conditions that impact on food preparation and take action according to organisational policies and procedures.
    3. Identify and report hygiene and food hazards that may negatively affect health and safety of self or others, according to organisational policies and procedures.
    4. Maintain the food preparation area in a hygienic condition and report cleaning, sanitising and maintenance requirements according to organisational policies and procedures.
    5. Maintain hygienic storage and select environmental conditions that avoid contamination of food.
    6. Handle food hygienically and in accordance with organisational and regulated food safety procedures.

1 Comments

Prepare meals, snacks and beverages

"Propose extending the scope to 'meals, snacks and beverages', as it is important for PCWs to have the knowledge and skills to prepare nutritious snacks and beverages in addition to nutritious main meals."

Vanessa Schuldt 28.07.2021 09.54AM

You need to login to post a reply. or Register

Foundation skills

FOUNDATION SKILLS

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

UNIT MAPPING INFORMATION

No equivalent unit.

LINKS

Companion Volume Implementation Guide

0 Comments

This section doesn't have any comments.

Performance evidence

TITLE

Assessment Requirements for CHCCCS042 Prepare meals

PERFORMANCE EVIDENCE

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

  • plan and prepare two meals:
    • that meet the needs and preferences of the client
    • providing opportunities for client involvement.

1 Comments

Add prep of snacks to the performance criteria

"Nutritious mid-meal snacks play an important role in the care of older people and people with disability. So it will be important to include the preparation of 2-3 nutritious snacks in the performance criteria."

Vanessa Schuldt 28.07.2021 11.27AM

You need to login to post a reply. or Register

Knowledge evidence

KNOWLEDGE EVIDENCE

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

  • dysphagia:
    • the swallowing process
    • pathologies relevant to swallowing difficulties
    • aspiration risks
    • choking risks
    • impact on quality of life
    • safe eating and drinking:
      • thickened fluids
      • texture-modified meals
      • upright position
  • common food requirements:
    • allergies
    • intolerances
    • nutritional needs
  • nutrition:
    • major food groups
    • nutritional value of food and its impact on menu planning and purchasing decisions
    • nutritional food labels
    • nutritional needs at different stages of life
    • impact of nutrition on wellbeing:
      • physical
      • emotional
      • social
  • individual needs and preferences relevant to meal planning and preparation:
    • dignity of risk
    • informed decision making
    • food requirements
    • meal preferences
    • meal routines
    • participation in food preparation
    • swallowing ability
    • chewing ability
    • condition of teeth and oral health, including dental prothesis
    • nutritional needs
    • cultural requirements of food, meal preparation and service
    • taste, texture and presentation
  • approaches to engaging and supporting the person in meal preparation:
    • in home care
    • in residential aged care
    • in supported living environments
    • in community settings and public environments
  • organisational policies and procedures:
    • reporting
    • meal preparation
    • food safety
  • industry context relevant to meal preparation:
    • job role scope and functions
    • supervision requirements and limitations to job role
    • roles of inter-disciplinary team members
  • individualised plan content relevant to meal preparation
  • industry standards and frameworks relevant to meal preparation:
    • key aspects of the International Dysphagia Diet Standardisation Initiative (IDDSI)
  • meal preparation risk identification, monitoring and responses
  • types and safe use of cooking equipment and utensils
  • methods for estimating, calculating and measuring ingredients
  • methods of keeping cooking area clean and tidy
  • basic food preparation and cooking methods.

4 Comments

Enriching meals

"It will be important for PCWs to have basic skills to enrich meals, snacks and beverages (using a food-first approach) where indicted for clients who are malnourished/underweight. This should be added to this unit. Accredited Practising Dietitians can assist in the development and delivery of course content re: enriching meals."

Vanessa Schuldt 28.07.2021 12.19PM

You need to login to post a reply. or Register

Basic food prep and cooking methods

"This is a whole SIS unit, yet it is a dot point in the Knowledge Evidence in this unit. Basic food prep and cooking methods needs to be a prioritised as a key component of this unit, as that is what this unit is about."

Vanessa Schuldt 28.07.2021 12.09PM

You need to login to post a reply. or Register

Nutritional needs of older Australians

"Older Australians have unique nutrition needs, which are different to that of younger adults (e.g. protein requirements are higher for people 70+ years). People with disability also often have unique nutrition needs. This is not included as a Knowledge Base, but it is vital for PCWs to understand the unique nutrition needs of older people and people with disability. Accredited Practising Dietitians (APDs) are best placed to prepare and deliver the nutrition training and the unit on 'Prepare Meals' overall. "

Vanessa Schuldt 28.07.2021 11.55AM

You need to login to post a reply. or Register

IDDSI

"I see this has been addressed. I feel that this is a very underskilled aspect for caseworkers. This is one of the most important skills to have awareness of and to ensure it is correctly taught. Many care workers have to learn this on the job. I think it has to have a bigger part in this module. Incorrect food and fluid thickness levels kills clients, this needs to be trained right. Kind regards, Lisa"

Lisa Stark 20.07.2021 08.33PM

You need to login to post a reply. or Register

Assessment conditions

ASSESSMENT CONDITIONS

Skills must be demonstrated in the workplace or a simulated environment that reflects workplace conditions.

 

Assessment must ensure access to:

  • facilities, equipment and resources that reflect real working conditions and model industry operating conditions and contingencies
  • individualised plans
  • simple recipes
  • ingredients
  • cooking equipment and utensils.

 

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors.

LINKS

Companion Volume Implementation Guide

0 Comments

This section doesn't have any comments.