Child and Family Services
Unit Name
Contribute to the provision of nutritionally balanced food in a safe and
hygienic manner.
Unit Number
CHCCN303A
Teacher’s Name
Jenny Wright
Contact Details
jennifer.wright@tafensw.edu.au
Semester & Year
Semester 1 2011
Unit purpose
This unit covers the preparation of nutritionally balanced food for babies, children and school-aged
children aged 0-12 years, applying basic food handling practices including personal hygiene. This unit
supports the implementation of Dietary Guidelines for Children and Adolescents in Australia and
national and state food safety legislation and regulations.
Elements and 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 italics are elaborated in the Range Statement.
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
1.2 Ensure children’s individual needs are met to promote optimal growth and
development,
respecting cultural requirements, appetites and food and drink preferences
1.3 Encourage children to develop healthy eating habits
1.4 Ensure meals and snacks are nutritious, attractive and an appropriate serving size for
children
1.5 Promote healthy eating through role modelling, positive food awareness and mealtime
experiences
1.6 Provide education and support to families and children around healthy eating, including how
to foster this
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
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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
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
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
2.3 Address health conditions and/or illness that may impact on safe and healthy food handling
2.4 Wear clothing and footwear that is appropriate for the food handling task
Required knowledge
Planning and preparing food for babies and toddlers
Nutritional & dietary requirements throughout infancy according to age and
developmental stage (0-2 years) – food groups and recommended servings
•
Understanding the importance and benefits of breastfeeding.
•
The role of the service in supporting continued breastfeeding.
•
Developing menu plans across the day
•
Implementing safe infant formula use and bottle preparation.
•
Introducing solids to infants
•
Selecting appropriate feeding/meal time equipment
•
Strategies to overcome feeding difficulties
•
Accommodating family food preferences, religious requirements, vegetarianism, meal
patterns, and cultural preferences.
•
Managing mealtimes
Planning, preparing and presenting food for children (2-12 years)
•
•
•
•
•
•
•
•
•
•
•
©
Understanding children’s nutritional needs and dietary requirements according to age
and developmental stage (2 -12 years)
Understanding individual needs with food and drink such as allergies, special dietary
needs, health needs, etc
Understanding anaphylaxis and food related allergies and reactions.
Knowledge of emergency treatment of anaphylaxis
Understanding the impact and health needs of underweight and nutritionally deficient
children, whilst maintaining an awareness of current social and cultural issues.
Accommodating family food preferences and restrictions, such as religious
requirements, vegetarianism, meal patterns, and cultural preferences e.g. spices and
flavourings used, attitudes to sweets
Collaborating with families and children in menu planning
Planning varied, nutritionally balanced menus for different seasons and times of the day
Understanding food labelling and identifying nutritional value in foods, selecting
healthier choices with respect to foods low in saturated fat and salt and high in fibre
Investigating and discussing centre policies related to food and nutrition
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Promoting Healthy Eating
Understanding the importance of healthy eating and physical activity in promoting
healthy growth, development, weight and reduced risk of lifestyle related diseases, eg;
obesity, cardiovascular disease and diabetes.
•
Identifying children who are at risk of nutritional deficits
•
Involving children in the preparation and presentation of food
•
Providing food awareness experiences for children
•
Presenting food that is appetising and visually appealing to children
•
Managing relaxed, sociable and enjoyable mealtimes and snacks with children of
different ages.
•
Identifying the relationship between food and nutrition and oral health and hygiene.
•
Seeking dietary/medical advice
•
Addressing individual needs e.g. cultural/religious practices, allergies etc
Ensuring hygienic practices in the management of mealtimes and snacks
•
Follow good hygiene practice
Maintain a safe and healthy environment
•
Correct storage and preparation of raw and cooked foods
•
Follow relevant O H & S guidelines
•
Complying with the service regulations, accreditation requirements & health & safety
regulations & guidelines
Practical skills
•
•
•
•
•
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•
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•
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•
©
Assisting in the planning and implementation of menus to ensure the children’s
nutritional needs and sufficient calorie intake are catered for
Investigating and promoting healthy food and drink choices that are consistent with
current Dietary Guidelines.
Assisting in the planning and implementation of menus to accommodate a variety of
foods
Assisting in the planning and implementation of menus to accommodate health needs
of children
Assisting in the planning and implementation of menus to accommodate cultural
requirements and preferences
Preparing meals and snacks ensuring they are appealing and appetising
Compiling recipes and menu examples for healthy meals and snacks
Hand washing procedures
Food handling and hygiene procedures
Demonstrating appropriate food safety, handling and hygiene procedures
Investigating and discusses centre or service policies related to food and nutrition
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Assessment
Evidence requirements
Learners must provide evidence of the ability to contribute to the provision of
nutritionally balanced food by:
•
•
•
•
Planning food and drink provision
Maintaining food safety while carrying out food handling activities
Preparing food suitable for children
Preparing bottles/formula
Grading Criteria
Grade Code: 42: Competency (Ungraded)
The student result is based on the evidence provided to meet the criteria for competence as
specified in the unit of competency.
The result AC or NC is entered in CLAMS representing Competent or Not yet Competent respectively
Table of specifications for recommended assessment
Unit code and name: CHCCN303A Contribute to the provision of nutritionally balanced food in a safe
Assessment Task
Elements, essential
knowledge and skills and
critical aspects of assessment
addressed
Dimensions of competency
(the 4 main aspects of work
performance that need to be
taken into account when
assessing competency)
Weighting
Must pass all events
Off the job
1. Develop a menu
- Relates to element 1
Develop a one-week menu for a
group of toddlers. Include a babies
dietary requirement for one day
 Task skills
 Task management skills
 Contingency management
skills
 Job/role environment skills
2. Prepare and present a meal
- Relates to all elements
Prepare a meal and present it to a
group of (children) demonstrating
appropriate workplace hygiene.
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On the job
Unit
CHCCN303A
AC/NC
 Task skills
 Task management skills
 Contingency management
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skills
An assessor will complete a
comprehensive assessment of your
food handling and hygiene practices
by observing you. Prepare a bottle .
3. Workplace hygiene and food
safety in class quizzes
AC/NC
 Job/role environment skills
-Relates to element 2

Task skills

Task management skills
 Contingency
management skills
AC/NC
 Job/role environment
skills
(Dependant on quiz
questions)
Task 1: Develop a menu (Off the job) Week 10
In class, working in small groups and using your understanding of the Australian Guide to Healthy
Eating, the Healthy Diet Pyramid or Pie, the Dietary Guidelines for Australians and your knowledge of
what constitutes a nutritious meal for healthy children, develop a one-week menu for a group of
toddlers and display it as a poster . Be prepared to discuss why you think this menu will be
appetising and meet the nutritional needs of this particular group of children.
Include amendments to the menu for one child with particular cultural, dietary or medical needs.
Discuss your choice with your teacher. Explain the reasons for your amendments.
Complete the checklist below to ensure your menu complies with DOC'S Regulations, Accreditation
requirements & Health Department Guidelines.
In addition to the above include a list of food and drink suitable for babies. Choose between a baby 6
to 9 months or 9 to 12 months for one day in care.
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Source
Criteria
Yes/no
Health Dept/ Docs
A wide variety of nutritious foods
Plenty of breads, cereals, vegetables, legumes and
fruit.
Some fatty foods included especially those
containing Omega-3 fatty acids.
Water used as a drink.
Low sugar foods
Low salt foods.
Foods containing calcium (milk and milk products),
small fish with bones eg sardines, tofu, greens (eg
broccoli) and legumes.
Foods containing iron (red meats, fish, poultry,
shellfish, eggs, legumes and dried fruits).
5 FOOD GROUPS &
MINIMUM DAILY
REQUIREMENTS in CC
(R.D.I. = recommended
daily intake)
(The amounts shown are
total daily requirements.
You can choose one food
for each section and
provide that amount or
smaller amounts of each
food and provide variety)
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BREADS and CEREALS
Breads 2 slices or
cereals- 1cup or
rice 3/4 cup or
1 cup pasta or
4 crackers
VEGETABLES
Vegetables 1 cup or
2 cups salad
FRUIT
Fruit 2 pieces or
1 cup canned fruit
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DAIRY FOODS- need 3 serves a day to meet calcium
requirements
Milk 2 cups or
2 x 2 cm cubes cheese or
2 tubs yoghurt or
1 cup custard
MEAT and MEAT SUBSTITUTES
Meat 90g or
90g fish or
poultry, or
2 eggs or 1 cup legumes
VARIATIONS (tick)
New foods
Foods that are familiar
Different colours
Different shapes
Different textures
Hot food & cold food
Raw food & cooked food
Multicultural foods
Various tastes & flavours
OTHER
Can children help prepare/serve any of the meals?
Can it be eaten as a picnic, from a bag, at a table, as
a smorgasbord etc?
Water available all day
Menu displayed
Parent input invited
Individual dietary needs accommodated
Severe allergic reactions accommodated
Cultural/ religious needs accommodated
Child sized portions considered
Attractive presentation
Avoid dangerous foods- for
under 5 yrs
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Avoid peanuts, corn, peas, popcorn, peanut butter,
nuts, seeds in fruit. Avoid honey for infants
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Processes and practices
within the menu comply
with established food
hygiene enterprise
procedures and legislative
requirements.
Procedures are detailed for all food preparation
practices including:
Receiving
Storing
Preparing
Cooking
Holding; and
Serving foods
Procedures are based on the Food Safety Plan
(which complies with State food legislation).
Staff who handle food comply with hygiene
procedures.
Food waste is disposed of in an hygienic manner in
accordance with enterprise procedures and
legislative requirements.
Task 2: Prepare and present a meal (Off the job) WEEKS 11 - 12
In a small group prepare an afternoon or morning tea meal for a group of preschoolers and present
it to “them” in class demonstrating appropriate hygiene practices.
In addition to the above, prepare a bottle for a baby and demonstrate knowledge of safe warming of
a bottle.
Preparation and presentation notes are required. You must write a brief summary about what things
you considered in the preparation, and share this with the class.
Task 3: Workplace hygiene and food safety TEST (Off the job) WEEK 4
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Specific Instructions to Learners:
•
•
•
•
•
©
You must complete and pass each individual assessment task for this Unit to meet the
assessment requirements of the Unit.
If assessments are not submitted or are incomplete you will fail to meet the assessment
requirements for the Unit.
Extensions and resubmissions of work may be granted at the discretion of the teacher.
Resubmissions cannot receive a mark higher than a pass.
Assessments must include a cover sheet.
When specified in the Assessment description, the information you present should be
referenced and presented according to Randwick TAFE Child & Family Services student
handbook guidelines.
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Practical skills checklist
Unit code and name: CHCCN303A Contribute to the provision of nutritionally balanced
food in a safe and hygienic environment
Demonstration of
Practical Skills (DP)
Key:
Evidence of Associated
Industry Supervisor
Feedback (SF)
Documentation (AD)
Of the learner (SQ)
Evidence
Practical skills
• All elements
• Applies relevant and appropriate hygiene practices at all
times
• 1. Plan food and drink provision
• Assists in the provision of nutritionally balanced meals
within the service
• Offers children choices of food where appropriate
• Talks to children during meal times promoting healthy
eating and nutrition needs
• Sits with children and role models positive mealtime
experiences
• Checks special foods lists prior to serving children food
and ensures special dietary, cultural or medical
requirements are maintained within work role
• Prepares meals and snacks ensuring they are appealing
and appetising, where relevant
• Provides food awareness experiences for children
• 2. Maintain food safety while carrying out food handling
activities
• Demonstrates appropriate food safety, storage, handling
and hygiene procedures
• Washes hands before and wears gloves when handling
food and drinks
Strategic Questioning
Comments
DP
AD
SF
SQ
DP
AD
SF
SQ
NC
AC
NC
AC
NC
AC
DP
AD
SF
SQ
Overall
NC
AC Grade
NB: Strategic questioning of the learner and industry supervisor feedback should supplement
direct observation of the learner and cannot be used as stand alone evidence to determine
Grade/Marks for on-the-job performance. All elements are included in practical skills checklist.
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Resources
•
•
•
•
•
•
•
•
Australian Bureau of Statistics 2007, Australian Social Trends. Article:
Overweight & Obesity, Commonwealth of Australia.
Campbell,L. and Musemuci, J 2005, Active Children: Healthy Now And Later.
Early Childhood Australia Research in Practice Series, Early Childhood
Australia, ACT.
Cooke, L., Marshall, L and Sangster, J. 2003, Nutrition Ready to Go at Out of
School Hours Services, Central Coast Health, South East Health and Network
of Community Activities, New South Wales.
Kearns K & Austin B 2007, The Big Picture, Pearson Education Australia,
Frenchs Forest, Sydney
Marshall, L 2003, Nutrition Ready to Go: NRG@OOSH, Central Coast Health,
South Eastern Sydney Area Health Service.
Mathews, C 2004, Healthy Children: A Guide for Childcare, 2nd edn,
MacLennan & Petty Elsevier, Australia.
Nutrition Australia 2001, The Healthy Eating Pyramid, Video Education
Australasia, Vic.
Tansey, S. 2008, Children’s Nutrition and Wellbeing. The State of New South
Wales, Department of Education and Training, TAFE NSW, Community
Services, Health, Tourism & Recreation Curriculum Centre.
Relevant Journals
• Australian Journal of Early Childhood. The Journal of Early Childhood Australia Inc.
• Broadside – The Community Child Care Monthly Newsletter. Community Child Care Cooperative Ltd. (NSW)
• Child Care Exchange. The early childhood Leaders Magazine. (United States)
• Every Child. The magazine of the Australian Early Childhood Association.
• Gowrie RAP: Reflections. This is the quarterly magazine of the Gowrie Australia
Consortium.
• Jigsaw. The magazine of the National Family Day Care Council of Australia
• Network News. A quarterly publication of the Network of Community Activities.
• Putting Children First. The quarterly newsletter of the National Childcare Accreditation
Council Inc.
• Rattler. The children’s service magazine (quarterly). Community Child Care Cooperative Ltd. (NSW)
• Totline. Quarterly magazine of Playgroup NSW Inc. & Playgroup Queensland
• Young Children. The National Association for the Education of Young Children.
Washington.
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CHCCN303A
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•
•
•
•
•
•
•
•
•
©
Websites and online resources
Child, youth and women’s health service
http://www.cyh.com/HealthTopics/HealthTopicCategories.aspx?p=122
Food Australia
http://www.foodaust.com.au
Health Insite: An Australian Government Initiative
http://www.healthinsite.gov.au/topics/Child_Development
Healthy Eating Club
http://www.healthyeatingclub.com/index.htm
Lady Gowrie Child Centre, Sydney
http://www.gowrie-sydney.com.au/
Network of Community Activities.
Resources and Information for OOSH Services
http://www.netoosh.org.au/
NSW Department Health
http://www.health.nsw.gov.au
Nutrition Australia
http://www.nutritionaustralia.org/Default.htm
Zero to three
http://www.zerotothree.org/site/PageServer
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Child & Family Services
Unit Name: Contribute to the provision of nutritionally balanced food in a safe and hygienic manner.
Unit Number:
Week
Date
CHCCN303A
Elements/Performance
Criteria
1.
Monday 7th
February
2.
Monday 14
February
3.
Course Outline
Assessment Task
due
Orientation
th
Elements 2.1 to 2.4 & required
knowledge
Introduction / Maintain food safety
Monday 21
February
st
Elements 2.1 to 2.4 & required
knowledge
Maintain food safety
4.
Monday 28th
February
Elements 2.1 to 2.4 & required
knowledge
Maintain food safety
5.
Monday 7th
March
Elements1.1 to 1.8 & required
knowledge
TEST / Plan food and drink
provision
6.
Monday 14th
March
Elements1.1 to 1.8 & required
knowledge
Plan food and drink provision
7.
Monday 21st
March
Elements1.1 to 1.8 & required
knowledge
Plan food and drink provision
8.
Monday 28th
March
Elements1.1 to 1.8 & required
knowledge
Plan food and drink provision
9.
Monday 4th
April
Elements1.1 to 1.8 & required
knowledge
Plan food and drink provision
TEST
VACATION (Monday 11th April –Monday 25th April) - Tuesday 26th April is a “proclaimed substituted public holiday for
Easter Monday”
10. Wednesday
27th April
Elements1.1 to 1.8 & required
knowledge
In Class menu preparation
Menu
11. Monday 2nd
May
Elements1.1 to 1.8 & required
knowledge
Bottle Prep & Presentation
Meal & bottle Prep
12. Monday 9th
May
Elements1.1 to 1.8 & required
knowledge
Bottle Prep & Presentation
Meal & bottle Prep
13. Monday 16th
May
14. Monday 23rd
May
15. Monday 30th
May
16. Monday 6th
June
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CHCCN303A
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Last
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Validation
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