Training Record Book - CHCCN303A Contribute to provision of nutritionally balanced food in a safe and hygienic manner

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

• Student's Name

• Supervisor's Name

• Qualification being assessed

  CHC30708

  CHC30712

  CHC50908

  CHC60208

• Enrolment Type

  Select Apprentice External Fee For Service Full Time Class Trainee School Based Trainee

  • Apprentice
  • External
  • Fee For Service
  • Full Time Class
  • Trainee
  • School Based Trainee

• Assessment conducted by:

  Bright Futures Training College Assessor

  Employer Based Assessor

• THE FOLLOWING QUESTIONS ARE TO BE ANSWERED IF ASSESSMENT CONDUCTED BY EMPLOYER BASED ASSESSOR

• Employer Based Assessor's Name

• Completed Qualification held by Employer Based Assessor

  Diploma of Children's Services

  Advanced Diploma of Children's Services

  Higher Children's Services Qualification

• Have you worked in a supervisory position in the children's services industry (for example child care centre director or family day care co-ordinator) for a period of at least six months

  Yes

  No

• Have you read, and understood, the Practical Skills Checklist that you are assessing?

  Yes

  No

• Are you aware that the student will see a copy of this report?

  Yes

  No

• Are you willing to be contacted should further verification of this statement be required?

  Yes

  No

• What is your relationship to the student?

  Direct Supervisor (eg Group Leader / Director)

  Manager (eg Director / Family Day Care Co-ordinator

  Other

• How long have you worked with this student?

  Less than 6 months

  More than 6 months

• How closely do you work with the student in the area being assessed?

  Day to day contact

  Occasional contact

  No direct contact

• Elements and Performance Criteria

Element 1 - Plan food and drink provision

• 1.1 Within scope of own work role, ensure children are provided with food and drink consistent with current relevant dietary guidelines for infants, children and/or young people

  Yes

  No

  N/A

• 1.2 Ensure children's individual needs are met to promote optimal growth and development, respecting cultural requirements, appetites and food and drink preferences

  Yes

  No

  N/A

• 1.3 Encourage children to develop healthy eating habits

  Yes

  No

  N/A

• 1.4 Ensure meals and snacks are nutritious, attractive and an appropriate serving size for children

  Yes

  No

  N/A

• 1.5 Promote healthy eating through role modelling, positive food awareness and mealtime experiences

  Yes

  No

  N/A

• 1.6 Provide education and support to families and children around healthy eating, including how to foster this

  Yes

  No

  N/A

• 1.7 Plan and develop cycle menus of foods for each meal and/or snack to display for information of staff, parents and older children

  Yes

  No

  N/A

• 1.8 Within scope of own work role, ensure nutrition policy includes identification, management and monitoring of special dietary needs related to food allergies and medical food conditions such as coeliac disease and diabetes

  Yes

  No

  N/A

Element 2 - Maintain food safety while carrying out food handling activities

• 2.1 Within scope of own work role, carry out food handling, preparation and storage according to organisation guidelines, legislation and licensing requirements for food safety

  Yes

  No

  N/A

• 2.2 Identify and remedy processes or practices which are not consistent with the guidelines according to local, state/territory legislation within scope of own work role

  Yes

  No

  N/A

• 2.3 Address health conditions and/or illness that may impact on safe and healthy food handling

  Yes

  No

  N/A

• 2.4 Wear clothing and footwear that is appropriate for the food handling task

  Yes

  No

  N/A

• 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

These include knowledge of:

• The importance of healthy eating and physical activity for the promotion of healthy growth, development and weight and reduced risk of lifestyle related diseases such as cardiovascular disease and diabetes

  Yes

  No

  N/A

• Recommendations for healthy eating - Dietary Guidelines for Children and Adolescents, Infant Feeding Guidelines (NHMRC) and the Australian Guide to Healthy Eating, including: - food groups and serving sizes as per current Australian dietary guidelines for children and adolescents and infant feeding guidelines (NHMRC)

  Yes

  No

  N/A

• - the different types of fat found in food and the importance of dietary fats for children under 2 years of age and ability to identify which foods contain these fats

  Yes

  No

  N/A

• - dietary requirements for infants and children according to age and developmental stage

  Yes

  No

  N/A

• Relationship between food and nutrition and oral health and hygiene

  Yes

  No

  N/A

• Infant feeding requirements, including: - importance and benefits of breast feeding

  Yes

  No

  N/A

• - role of the service in supporting continued breast feeding

  Yes

  No

  N/A

• - safe infant formula use

  Yes

  No

  N/A

• - age-appropriate introduction of solids

  Yes

  No

  N/A

• Anaphylaxis and related food allergies

  Yes

  No

  N/A

• Specific risks to Aboriginal and Torres Strait Islander and other children who are at risk of underweight and nutrition deficiencies

  Yes

  No

  N/A

• Importance of addressing individual dietary needs (e.g. cultural and religious practices/ beliefs, allergies etc)

  Yes

  No

  N/A

• Recognised state/territory food preparation, cooking, handling and storage requirements

  Yes

  No

  N/A

• Understanding the importance of individual needs in provision of food

  Yes

  No

  N/A

It is critical that the candidate demonstrate the ability to:

• Demonstrate that the provision of food (by parents/carers or service) is consistent with the current Dietary Guidelines for Children and Adolescents in Australia and the services nutrition policy In particular to ensure that: children are provided with food and beverages that are appropriate for the service type and are consistent with the current Dietary Guidelines for Children and Adolescents in Australia

  Yes

  No

  N/A

• - children are provided a variety of foods (tastes, textures, colours, temperatures, cultures etc.) consistent with Dietary Guidelines for Children and Adolescents in Australia

  Yes

  No

  N/A

• - food is prepared, presented and stored in accordance with the recognised state food safety and handling requirements

  Yes

  No

  N/A

• - food is promoted through role modelling, food awareness experiences, and the provision of resources to children and families

  Yes

  No

  N/A

• - food provided for babies: - breastfeeding is encouraged and supported

  Yes

  No

  N/A

• - breast milk and formula are stored and prepared appropriately.

  Yes

  No

  N/A

• - food and milk is warmed and tested for temperature

  Yes

  No

  N/A

• - solid food is introduced appropriately in accordance with the Australian dietary guidelines for children and adolescents

  Yes

  No

  N/A

• Explain and address dietary requirements for different ages and developmental stages

  Yes

  No

  N/A

• Contribute to menu planning and implementing healthy food and drink choices appropriate to the service type and that is consistent with the current Dietary Guidelines for Children and Adolescents in Australia and the services nutrition policy

  Yes

  No

  N/A

• 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

These include the ability to:

• Demonstrate application of skills in: - menu planning, cooking and preparation of appropriate food and drinks suitable for children and babies and that is consistent with the current Dietary Guidelines for Children and Adolescents in Australia and the services nutrition policy

  Yes

  No

  N/A

• - safe food handling including the handling and storage of food and drink (including expressed breast milk) provided by parents and/or carers

  Yes

  No

  N/A

• - label reading to identify nutritional value of foods and selection of healthier choices with respect to foods low in saturated fat and salt and high in fibre .

  Yes

  No

  N/A

• Contribute to policy development on healthy eating and nutrition

  Yes

  No

  N/A

• Comments

• EMPLOYER DECLARATION: I declare that a fair, valid, reliable and flexible assessment has been conducted with this student, and I have provided appropriate feedback

  Sign

• STUDENT DECLARATION: I declare that I have been assessed in this unit, and I have been advised of my result. I am also aware of my appeal rights.

  Sign

• BRIGHT FUTURES TRAINING COLLEGE ASSESSOR DECLARATION

• I have reviewed this process for assessment of this student's DEMONSTRATION OF PRACTICAL SKILLS and I deem the outcome to be:

  Competent

  Not Yet Competent

• Bright Futures Training College Assessor Signature

  Sign