Unit of competency Outline
Date retreived
21/07/2026 11:54 PM AWST
21/07/2026 11:54 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Carry out aircraft business/first class meal and beverage service
Carry out aircraft business/first class meal and beverage service
Unit of competency
National Code
AVII3010B
AVII3010B
State Code
WB790
WB790
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
13/12/2012
Field of Education
110103 - Food And Beverage Service
Original Release Date
13/12/2012
Nominal Hours
40
Description
This unit involves the skills and knowledge required to provide business/first class meal and beverage service on a commercial aircraft in accordance with regulatory requirements, including preparing for meal service; preparing, laying and setting tables; cleaning, preparing and displaying a mobile service unit; describing food and dishes to passengers; advising passengers on beverage selection; and plating and serving a range of foods from mobile service unit. It also includes the skills and knowledge required when working in cooperation with the galley operator; rectifying spillages, clearing and re-laying tables, re-setting a mobile service unit; and appropriately handling passenger complaints. Licensing, legislative, regulatory or certification requirements are applicable to this unit.
Notes
Elements and Performance Criteria
1Prepare for meal service
- 1.1 Food is prepared hygienically in accordance with workplace procedures and regulatory requirements
- 1.2 Equipment used in food preparation is maintained in a safe and hygienic condition at all times in accordance with workplace procedures and regulatory requirements
- 1.3 Equipment, implements and utensils are used in a safe manner throughout the preparation and serving of food or dishes
- 1.4 Work practices and methods of service adopted during meal service operations is in accordance with workplace procedures and standards, ensuring the safety of both staff and passengers
- 1.5 Menus/wine lists are sourced and consulted on to ensure product knowledge
2Prepare, lay and set tables
- 2.1 Where applicable, tables are laid with appropriate cloths in accordance with workplace procedures and standards
- 2.2 Where applicable, tables are prepared to workplace standards, with the appropriate equipment and utensils for a given menu
3Clean, prepare and display mobile service unit
- 3.1 Mobile service unit is checked to ensure that it is cleaned to workplace standards in preparation for service
- 3.2 Equipment is checked to ensure it is clean and positioned correctly on mobile service unit
- 3.3 Items for salad preparation and garnishing are prepared and displayed on mobile service unit in accordance with regulatory requirements and workplace procedures and standards
- 3.4 Mobile service unit is set up in accordance with regulatory requirements and workplace procedures and standards
4Describe food and dishes to passengers
- 4.1 Dish names and specialities are explained to passengers
- 4.2 Where applicable, ingredients of dishes and preparation methods are correctly explained and shown to passengers to assist them in selecting dishes appropriately relative to their dietary requirements
5Advise passengers on beverage selection
- 5.1 Appropriate advice is politely given to passengers to assist them in selection of beverages at the appropriate time
- 5.2 The level of intoxication of passengers is accurately assessed using a number of standard methods in accordance with workplace procedures and regulatory requirements
- 5.3 Legislative requirements concerning the serving of alcoholic beverages are followed when providing advice to passengers on beverages
6Plate and serve a range of foods from mobile service unit
- 6.1 Appropriate portions of foods are correctly positioned on plates in accordance with workplace procedures and standards prior to leaving the galley
- 6.2 Appropriate accompaniments are selected to suit the passenger's choice of meal/beverage
- 6.3 The choice of meal/beverage is presented to the passenger in accordance with regulatory requirements and workplace procedures and standards
- 6.4 Mobile service unit is placed at an appropriate distance from the passenger
7Work in cooperation with galley operator
- 7.1 Liaison with galley staff is established and maintained to ensure correct preparation, presentation and timing of meals and meal service to passengers is appropriately adjusted when necessary
- 7.2 An appropriate relationship is established between the galley operator and cabin operators to ensure service is maintained correctly in accordance with regulatory requirements and workplace procedures and standards
8Rectify spillages, clear and re-lay
- 8.1 Spillages are promptly identified and dealt with in accordance with workplace procedures and standards
- 8.2 Spilt food/beverage is replaced when appropriate with minimum disruption to passengers and crew
- 8.3 Debris is removed and linen changed safely and promptly after spillage
- 8.4 Passengers' needs are attended to in a polite and friendly manner in accordance with workplace procedures and standards
- 8.5 Tables are cleaned and re-laid where required promptly after the completion of meals ensuring minimum disruption to the passenger
9Re-set mobile service unit
- 9.1 Mobile service unit is cleaned at the appropriate time in accordance with workplace procedures and standards
- 9.2 Mobile service unit is re-set correctly with appropriate equipment
- 9.3 Mobile service unit is re-stocked correctly with clean implements, utensils and linen in accordance with regulatory requirements and workplace procedures and standards
10Handle passenger complaints
- 10.1 Compliments on service or meals are received promptly and in a courteous manner from passengers
- 10.2 Passenger complaints are handled in a timely and courteous manner in accordance with workplace procedures and standards
- 10.3 Passengers are promptly advised on the course of action that will be taken in response to their complaints
- 10.4 Appropriate follow-up action is taken and passenger satisfaction is checked in accordance with workplace procedures
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.
Food and beverage service may be provided:
on relevant passenger-carrying aircraft types in commercial service
during short and/or long haul services
in business class and/or first class
in any allowable operating and weather conditions
in accordance with regulatory and operational requirements, including OH&S regulations
Performance may be demonstrated:
in an approved cabin service simulator
in a suitably simulated work environment
on a passenger-carrying aircraft
Advice in the selection of beverages may include but is not restricted to:
types of beverages available
service of beverages
restrictions on use of alcoholic beverages
Items for salad preparation and garnishing may include:
condiments
oils
vinegars
sauces
fruit
herbs
Legal requirement relating to liquor service may include but is not restricted to:
prohibited sale of alcohol to minors
identification of, and refusal to serve, intoxicated persons and other excluded categories
advice to passengers on strengths of alcoholic beverages
Methods of assessing the level of intoxication of passengers may include:
observations in changes of behaviour
monitoring noise levels
monitoring drink orders
Persons consulted may include:
passengers
galley staff
other cabin crew and flight crew members
catering staff
ground support staff
Dependent on the type of organisation concerned and the local terminology used, workplace procedures may be referred to as:
company procedures
enterprise procedures
organisational procedures
established procedures
standard operating procedures
Information/documents may include:
relevant regulatory requirements pertaining to the serving of food and alcoholic/non-alcoholic beverages on aircraft
airline procedures and instructions and job specification
airline food and beverage service procedures checklists and procedures
food and beverage service checklist
induction and training materials
conditions of service, legislation and industrial agreements including workplace agreements and awards
Applicable regulations and legislation may include:
relevant regulatory requirements pertaining to the serving of food and alcoholic/non-alcoholic beverages on aircraft
relevant OH&S legislation
environmental protection legislation
relevant food handling and hygiene legislation
equal opportunity and anti-discrimination legislation
relevant customs and quarantine regulations
relevant Australian Standards
industrial relations and workplace compensation legislation
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance.
Food and beverage service may be provided:
on relevant passenger-carrying aircraft types in commercial service
during short and/or long haul services
in business class and/or first class
in any allowable operating and weather conditions
in accordance with regulatory and operational requirements, including OH&S regulations
Performance may be demonstrated:
in an approved cabin service simulator
in a suitably simulated work environment
on a passenger-carrying aircraft
Advice in the selection of beverages may include but is not restricted to:
types of beverages available
service of beverages
restrictions on use of alcoholic beverages
Items for salad preparation and garnishing may include:
condiments
oils
vinegars
sauces
fruit
herbs
Legal requirement relating to liquor service may include but is not restricted to:
prohibited sale of alcohol to minors
identification of, and refusal to serve, intoxicated persons and other excluded categories
advice to passengers on strengths of alcoholic beverages
Methods of assessing the level of intoxication of passengers may include:
observations in changes of behaviour
monitoring noise levels
monitoring drink orders
Persons consulted may include:
passengers
galley staff
other cabin crew and flight crew members
catering staff
ground support staff
Dependent on the type of organisation concerned and the local terminology used, workplace procedures may be referred to as:
company procedures
enterprise procedures
organisational procedures
established procedures
standard operating procedures
Information/documents may include:
relevant regulatory requirements pertaining to the serving of food and alcoholic/non-alcoholic beverages on aircraft
airline procedures and instructions and job specification
airline food and beverage service procedures checklists and procedures
food and beverage service checklist
induction and training materials
conditions of service, legislation and industrial agreements including workplace agreements and awards
Applicable regulations and legislation may include:
relevant regulatory requirements pertaining to the serving of food and alcoholic/non-alcoholic beverages on aircraft
relevant OH&S legislation
environmental protection legislation
relevant food handling and hygiene legislation
equal opportunity and anti-discrimination legislation
relevant customs and quarantine regulations
relevant Australian Standards
industrial relations and workplace compensation legislation
EVIDENCE GUIDE
The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria, required knowledge and skills, the range statement and the assessment guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
The evidence required to demonstrate competency in this unit must be relevant to and satisfy all of the requirements of the elements and performance criteria of this unit and include demonstration of applying:
the underpinning knowledge and skills
relevant legislation and workplace procedures
other relevant aspects of the range statement
Context of and specific resources for assessment
Performance is demonstrated consistently over a period of time and in a suitable range of contexts
Resources for assessment include:
a range of relevant exercises, case studies and/or other simulated practical and knowledge assessment, and/or
access to an appropriate range of relevant operational situations in the workplace
In both real and simulated environments, access is required to:
relevant and appropriate materials and equipment, and
applicable documentation including workplace procedures, regulations, codes of practice and operation manuals
Method of assessment
Assessment of this unit must be undertaken by a registered training organisation
As a minimum, assessment of knowledge must be conducted through appropriate written/oral tests
Practical assessment must occur:
through activities in an appropriately simulated environment at the registered training organisation, and/or
in an appropriate range of situations in the workplace
The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria, required knowledge and skills, the range statement and the assessment guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
The evidence required to demonstrate competency in this unit must be relevant to and satisfy all of the requirements of the elements and performance criteria of this unit and include demonstration of applying:
the underpinning knowledge and skills
relevant legislation and workplace procedures
other relevant aspects of the range statement
Context of and specific resources for assessment
Performance is demonstrated consistently over a period of time and in a suitable range of contexts
Resources for assessment include:
a range of relevant exercises, case studies and/or other simulated practical and knowledge assessment, and/or
access to an appropriate range of relevant operational situations in the workplace
In both real and simulated environments, access is required to:
relevant and appropriate materials and equipment, and
applicable documentation including workplace procedures, regulations, codes of practice and operation manuals
Method of assessment
Assessment of this unit must be undertaken by a registered training organisation
As a minimum, assessment of knowledge must be conducted through appropriate written/oral tests
Practical assessment must occur:
through activities in an appropriately simulated environment at the registered training organisation, and/or
in an appropriate range of situations in the workplace
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| S6774 | AVI3I1008B | Carry out aircraft business/first class meal and beverage service | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| AWP59 | AVII3010 | Carry out aircraft business and first class meal and non-alcoholic beverage service | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| S627 | AVI30208 | Certificate III in Aviation (Flight Operations) | Qualification |