HLTNA304B: Plan meals and menus to meet cultural and religious needs

Descriptor: This unit of competency describes the skills and knowledge required to plan and evaluate meals and menus in a manner that meets the cultural and religious needs of client groups
Employability Skills: The required outcomes described in this unit of competency contain applicable facets of Employability Skills
The Employability Skills Summary of the qualification in which this unit of competency is packaged will assist in identifying Employability Skill requirements
Application: Work performed requires a range of well developed skills where some discretion and judgement is required
Individual will take responsibility for their own outputs and may participate in work teams

Element	Performance Criteria
Elements define the essential outcomes of a unit of competency.	The Performance Criteria specify the level of performance required to demonstrate achievement of the Element. Terms in bold italics are elaborated in the Range Statement.
1. Select meals to meet food-related *cultural and religious needs* of client groups	1.1 Identify client group and use correct terminology 1.2 Consider cultural groups and general characteristics of their cuisine during meal and menu planning 1.3 Identify *factors that may influence food choices* 1.4 Identify dietary regimes associated with cultural and religious groups 1.5 Observe cultural customs
2. Select meals to meet food-related cultural and religious needs of client groups	2.1 Plan and modify menus to meet cultural and religious needs of the client group 2.2 Incorporate sufficient choice into menus

Required Skills And Knowledge

This describes the essential skills and knowledge and their level required for this unit.

Essential knowledge:

Basic cooking methods and equipment
Basic principles of nutrition
Australian Dietary Guidelines
Costing (portion size, mathematics) procedures
Standardised recipes
Common fluid and food restrictions
Various cultural requirements in relation to food, relevant to the profile of the community served by the organisation
Basic principles of nutrition, diet therapy, nutrition supplements and factors that place clients at risk of malnutrition and inadequate hydration
Infection control policy and procedures relevant to food service provision
OHS work practices relevant to the specific workplace and in accordance with relevant state/territory/national legislation
Range of menus and menu items
Requirements of certain menus
Work organisation methods
Basic knowledge of food preparation and food service systems
Planning and evaluating meals and menus

Essential skills:

Ability to:

Plan and evaluate meals and menus
Demonstrate safe food handling practices
Use numeracy skills ranging from the ability to complete basic arithmetic calculations to the collating to recording of numbers and costing of menus
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.

*Cuisine of cultural groups within Australian society* includes, but is not limited to:	Aboriginal and Torres Strait Islander Asian European Indian Mediterranean Mexican South American South Pacific Islander African
*Religious groups within Australian society* who may follow particular dietary restrictions include but are not limited to:	Jewish Hindu Muslim Some Christian denominations e.g. Seven Day Adventist
*Factors influencing food choices* include but are not limited to:	Availability and accessibility Familiarity Beliefs and values Food advertising Cultural preferences
*Food-related religious* needs include but are not limited to:	Kosher Halal Hindu (vegetarian – ovo-lacto, lacto or vegan)

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.