Certificate III in Health Service Assistance (Nutrition and Dietetic Support) HLT31502

Transcription

1 Certificate III in Health Service Assistance (Nutrition and Dietetic Support) HLT31502 Helen Still Training and Development Coordinator Allied Health Yangulla Centre- Central Zone Rural Health Training Unit

2 HLT31502 What? Who? Why? Where? How?

3 Certificate III in Health Service Assistance (Nutrition and Dietetic Support) HLT31502 This course is a qualification designed for catering staff, who provide nutrition and dietetic support to clients under the direction of a Dietitian Suitable for staff within a hospital, nursing home, hostel etc, where meals are provided to clients. Nationally Recognised Qualification Must be delivered and assessed by, or under the auspice of a Registered Training Organisation (RTO)

4 Units of competence BSBCMN203A BSBCMN204A BSBCMN302A HLTFS7A HLTHIR2A HLTHSE1A HLTIN1A HLTNA1A HLTNA2A HLTNA3A HLTNA4A HLTNA5A Electives: CHCAC3A HLTCSD1A Communicate in the workplace Work effectively with others Organise personal work priorities and development Follow basic food safety practices Contribute to organisational effectiveness in the health industry Follow the organisation s occupational health and safety policies Comply with infection control policies and procedures Provide assistance to nutrition and dietetic services Plan and evaluate meals and menus to meet recommended dietary guidelines Plan and/or modify menus according to nutrition dietary plans Plan meals and menus to meet cultural and religious needs Support food services in menu meal order processing Orientation to aged care work Maintain high standards of patient and client services

5 Background to the course Late 2003 Yangulla Centre approached Late 2003 first key stakeholder meeting Expression of interest survey Business Case to Public Hospital Oversight Committee (PHOC) Steering committee formed, resources allocated Needs assessment undertaken to guide course material design and development

6 Course material development Undertaken and guided by steering committee Project officer (Dietitian) 1 day per week for 12 months, T&D coordinator AH 1 day per week, plus 1 month full time to get course materials ready for registration Support from T&D Coordinator Education (Nationally Recognised Training expertise) $5000 budget for assessment material development

7 Timeline Nov 2003 Yangulla Centre approached re course development Jan Steering Committee formed April April 2005 Course material development July 2005 Course materials and accompanying documentation finalised for registration Oct year registration of course granted

8 Process of developing course materials Assessment materials developed first (from units of competence) see example Holistic assessment the 14 units of competence which make up the Certificate III were divided into 8 training and assessment modules

9 Module & Title Module One Workplace behaviour Elements Assessed BSBCMN302A - Organise personal work priorities and development Elements 1-3 HLTHIR2A - Contribution to organisational effectiveness in the health industry Elements 1-3 BSBCMN204A Work effectively with others Elements 1-2 HLTCSD1A Maintain high standards of patient and client services- Elements 1-4 Module Two Safety in the workplace Module Three Providing dietetic assistance to clients Module Four Principles of nutrition and diet therapy Module Five Workplace profile and menu review Module Six Providing nutrition and dietetic support services in the workplace Module Seven Meeting cultural and religious needs Module Eight Orientation to aged care work HLTFS7A Follow basic food safety practices Elements 1-2 HLTHSE1A Follow the organisation s health and safety policies Elements 1-6 HLTIN1A Comply with infection control policies and procedures Elements 1-4 BSBCMN203A Communicate in the workplace Elements 1-2 HLTNA1A - Provide assistance to nutrition and dietetic services Elements 3-7 HLTNA5A Support food services in menu meal order processing Element 3 HLTNA2A Plan and evaluate meals and menus to meet recommended dietary guidelines Elements 1-4 HLTNA3A Plan and/or modify menus according to nutrition dietary plans Elements 1 & 4 HLTHIR2A Contribute to organisational effectiveness in the health industry Element 2 BSBCMN204A Work effectively with others Elements 1-2 HLTNA2A Plan and evaluate meals and menus to meet recommended dietary guidelines Elements 1-5 HLTNA3A Plan and/or modify menus according to nutrition dietary plans Elements 1-4 HLTNA4A Plan meals and menus to meet cultural and religious needs Element 1 BSCMN302A Organise personal work priorities and development Elements 1-2 BSBCMN203A Communicate in the workplace Elements 1-2 HLTNA1A Provide assistance to nutrition and dietetic services Elements 1-6 HLTNA5A Support food services in menu meal order processing Elements 1-3 HLTNA3A Plan and/or modify menus according to nutrition dietary plans Element 2 HLTHIR2A Contribute to organisational effectiveness in the health industry Element 2 HLTCSD1A Maintain high standards of patient and client services- Elements 1-4 (Elective) HLTHIR2A -Contribute to organisational effectiveness in the health industry Element 2 HLTNA4A 1-2 Plan meals and menus to meet cultural and religious needs CHCAC3A- Orientation to aged care work- Elements 1-3

10 Each element, from each unit of competence must be assessed at least twice, and documented in a mapping exercise

11 Unit Element Assessment Item BSBCMN302A Organise personal work priorities and development 1.Organise and complete own work schedule 2.Monitor own work performance 3.Develop and maintain own competence level Activity 1.1, 8.2, 8.5, 8.6, Module One Supervisor/third party Report Activity 1.1, 8.4, Module One Supervisor/third party Report Activity1.1, Module One Supervisor/third party Report HLTHIR2A contribute to organisational effectiveness in the health industry 1.Contribute to ethical work practice 2.All work undertaken reflects the health industry 3.Contribute to the improved performance of the organisation context of the organisation Activity 1.1, Module One Supervisor/third party Report Activity 1.1, 1.3, 4.1, 5.1, 5.2, 5.3, 7.2 Module One Supervisor/third party Report Workplace Observation 6.1 Activity 1.1, Module One Supervisor/third party Report BSB204A work effectively with others HLTFS7A Follow basic food safety practices 1.Develop effective workplace relationships 2.Contribute to workgroup activities 1.Maintain food safety while carrying out food handling activities 2.Comply with personal hygiene standards Activity 1.1, 5.1, 5.2, 5.3, Module One Supervisor/third party Report Activity 5.1, 5.2, 5.3, Module One Supervisor/third party Report Activity 2.1, 2.2, 7.10, Module Two Supervisor/third party Report, Workplace Observation 2.1 Activity 2.1, 2.2, Module Two Supervisor/third party Report, Workplace Observation 2.1

12 A range of assessment strategies must be employed in undertaking assessments

13 Case Study Workplace activity/critiquing the workplace Workplace observation Third party /supervisors report Scenarios/problem solving Short answer and multiple choice questions Module One: Workplace behaviour Module Two: Safety in the workplace Module Three: Providing dietetic assistance to clients Module Four: Principles of nutrition and diet therapy Module Five: Workplace profile and menu review Module Six: Providing nutrition and dietetic support services in the workplace Module Seven: Meeting cultural and religious dietary needs Module Eight: Orientation to aged care

14 Assessment type is also mapped at performance criteria level See table: Evidence gathering techniques for the Certificate III in Health Service Assistance (Nutrition and Dietetic Support)

15 Assessment items have been developed so that students can apply for Recognition of Prior Learning (RPL) or Recognition of Current Competence (RCC) or complete assessment items without undertaking training, where they feel they have existing competence

16 See assessment book. See Recognition of Prior Learning (RPL) and Recognition of Current Competence (RCC) Workbook

17 Training materials Once assessment strategies and materials were determined, training materials were developed Where possible existing Queensland Health training materials and resources were used. Training was tailored to be practical, and directly applicable to the work situation.

18 A range of training strategies has been used. The training schedule is designed to allow for flexible delivery, however a 12 week program has been suggested.

19 Week Activity 1 Module One: Workplace Behaviour 2 Module Two: Safety in the workplace Module Three: Providing Dietetic Assistance to Clients Module Four: Principles of Nutrition and Diet Therapy Module Five: Workplace Profile and Menu Review Module Six: Providing Nutrition and Dietetic Support Services in the Workplace 11 Module Seven: Meeting Cultural and Religious Dietary Needs 12 Module Eight: Orientation to Aged Care

20 Lesson Plans and training materials were developed for each module (see sample lesson plans for each module)

21 Registering a course Need to be an RTO or under the auspice of one) Need to have evidence of consultation Need to have appropriate HR Need to develop a delivery and assessment strategy Need to have a planning proforma for validation approaches

22 Validation Approaches Field testing, trialling and piloting Moderation Lead Assessor

23 Course Roll Out Across the State Service Agreements detailing HR, QA, record keeping requirements, financial arrangements between RTO and auspice site Piloting of course Roll out to other sites

24 Locally site deliver and assess work- may use videoconference arrangements to distant sites, however will need to arrange face to face sessions for workplace observations Local site send corrected assessment items to lead assessor for verification Moderation sessions held regularly with auspice sites to ensure standards maintained and ongoing QA

25 This model has been successfully used for the delivery of Certificate IV in Assessment and Workplace Training from the Yangulla Centre across central and southern Qld.

26 Questions?