Unit of competency Outline

Date retreived
22/07/2026 1:53 PM AWST

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Prepare a pre or post event meal

Prepare a pre or post event meal

Unit of competency
National Code
SISSCOP201A
State Code
D9311
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
2.00
Current Release Date
28/11/2011
View on TGA
State Implementation and Classification
Approved Date
09/07/2013
Field of Education
092103 - Sports Coaching, Officiating And Instruction
Original Release Date
09/07/2013
Nominal Hours
20
Description
This unit describes the performance outcomes, skills and knowledge required to prepare pre- or post-event meals with the correct nutritional requirements for persons participating in sport.
Notes
Elements and Performance Criteria
1. Plan a pre-or post-event meal.
  • 1.1. Identify basic nutritional requirements for pre- or post-event meals for the specific sport.
  • 1.2. Identify different physiological characteristics and their effect on nutritional retention.
  • 1.3. Select a recipe which addresses nutritional and physiological requirements.
  • 1.4. Modify recipe as required.
2. Prepare a pre- or post-event meal.
  • 2.1. Follow instructions in the selected recipe to prepare a pre- or post-event meal.
  • 2.2. Use healthy cooking strategies.
  • 2.3. Ensure the meal fulfils all nutritional requirements as identified.
  • 2.4. Prepare meal to meet time factor of nutritional requirements.
  • 2.5. Evaluate effectiveness of meal in assisting in the preparation for, or recovery from, event.
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. 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) may also be included.
Nutritional requirements may include:
pre-event
post-event
during event.
Specific sport may include:
endurance event
sprint event
team sport
aquatic event.
Physiological characteristics may include:
fat to muscle ratio
sex
metabolic rate.
Healthy cooking strategies may include:
grilling
steaming
stir-fry
minimal use of oils and fats
safe food handling and storage.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the following is essential:
applies nutritional information to planning pre- or post-events meals
prepares, handles and stores food safely.
Context of and specific resources for assessment
Assessment must ensure preparation of multiple pre-or post-event meals that satisfy the nutritional requirements of the candidate's current or intended sport to allow the demonstration of competency and consistency of performance.
Assessment must also ensure access to:
information on nutritional requirements for pre-and post-event meals
information on healthy cooking
appropriately equipped kitchen.
Method of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
observation of preparation of pre-or post-event meal
oral or written questioning to assess knowledge of nutritional requirements for pre-and post-event meals
third-party reports from a supervisor detailing performance.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.
Replaces
State Code National Code Title Type
C6729 SRSCOP008B Prepare a pre-event or post-event meal Unit of competency
Replaced By
State Code National Code Title Type
OBE33 SISSPAR003 Follow specialist dietary advice Unit of competency