AVII0011 — Carry out food preparation and service on an aircraft

1 Prepare galley for service

• 1.1Galley equipment, bar carts and other applicable food service items are checked to ensure levels of stock and equipment are appropriate to level of service and sector requirements
• 1.2Menus are checked against catering supplied and are prepared for distribution as required
• 1.3Dry stores are checked for availability
• 1.4Tea and coffee making equipment and materials are prepared for service in accordance with regulatory requirements and workplace procedures and standards

2 Receive, check and store goods

• 2.1Food and equipment are checked against passenger load figures and checklists
• 2.2Defects and shortages are identified and reported to appropriate person/department in accordance with workplace procedures
• 2.3Non-exchange equipment is inspected for defects and appropriate action is taken as required
• 2.4Dry stores are received and stowed in accordance with regulatory requirements and workplace procedures
• 2.5Appropriate action is initiated/taken to minimise effect on service when problems with stock or equipment are identified

3 Check and maintain galley

• 3.1Galley is inspected and maintained to ensure it is clean, well-lit and at the correct temperature
• 3.2Defects and problems with galley equipment are identified and reported in accordance with workplace procedures
• 3.3Catering checklist is used with required levels of speed and accuracy
• 3.4Foods and goods are correctly issued in accordance with passenger requests
• 3.5Security in galley area is maintained in accordance with regulatory requirements and workplace procedures
• 3.6Familiarity with store area is maintained and used to enable smooth workflow
• 3.7Hazards are identified, risks are assessed and hazard management implemented
• 3.8Identified galley equipment irregularities and defects are followed up with relevant personnel in accordance with workplace procedures

4 Respond to breakdown in galley or cabin equipment

• 4.1Breakdown in galley or cabin equipment is identified, recorded in equipment failure log and notified to a senior crew member in accordance with workplace procedures
• 4.2Appropriate strategy for dealing with breakdown is formulated in conjunction with the pilot in command (PIC) and/or other flight or cabin crew in accordance with workplace procedures
• 4.3Passengers are kept informed of the nature of the problem and action taken as required in accordance with workplace procedures
• 4.4Alternative action is taken as appropriate to maintain cabin service in accordance with agreed strategy

5 Prepare equipment for use

• 5.1Equipment needed for service is checked for cleanliness and is prepared for use in accordance with workplace procedures and regulatory requirements for safety and hygiene
• 5.2Carts and/or serving equipment are set up in accordance with workplace procedures for relevant menus

6 Prepare and present food for service

• 6.1Food items are prepared in accordance with workplace procedures and recipes, and food hygiene regulatory requirements
• 6.2Food for menu items is correctly identified
• 6.3Oven temperatures are set at appropriate levels and food is transferred at appropriate times in accordance with workplace procedures and recipes, and food hygiene regulatory requirements
• 6.4Food is monitored to ensure food quality is in accordance with workplace procedures
• 6.5Sufficient supplies of clean, undamaged crockery are made available at temperatures appropriate to food being served
• 6.6Food is portioned in accordance with workplace procedures, recipes, product and service standards
• 6.7Food items are arranged and presented without drips or spills in accordance with regulatory requirements and workplace procedures

7 Carry out galley service

• 7.1Crew are advised when meal service is due to commence
• 7.2Meal service operations are monitored and additional food prepared as required
• 7.3Work is completed effectively in conjunction with other crew members to ensure timely, quality food service
• 7.4Quality of food items is regularly monitored in accordance with workplace procedures and appropriate action is taken as required
• 7.5Towels are prepared hygienically at appropriate times and forwarded as required to cabin staff for service in accordance with regulatory requirements and workplace procedures
• 7.6Galley operations are adjusted as required to meet service and operational requirements and contingencies in accordance with workplace procedures

8 Clean galley and equipment

• 8.1Unused food items are returned to correct storage area in accordance with workplace procedures
• 8.2Soiled and used linen and towels are collected, sorted and removed in accordance with workplace procedures and regulatory requirements
• 8.3Appropriate cleaning materials are identified and selected in accordance with workplace procedures and regulatory requirements
• 8.4Equipment is cleaned in accordance with workplace procedures, manufacturer instructions and regulatory requirements
• 8.5Cleaning materials and equipment are correctly and safely stored in accordance with regulatory requirements and workplace procedures
• 8.6Waste is identified and sorted in accordance with regulatory requirements and workplace procedures

9 Prepare galley for landing

• 9.1Galley facilities and equipment are checked and secured for landing in accordance with workplace procedures and regulatory requirements
• 9.2Stock levels are checked and additional stock ordered as required to meet passenger load requirements for next sector
• 9.3Appropriate action is taken to ensure compliance with quarantine regulations is maintained
• 9.4Non-exchange items are sorted and stored in accordance with workplace procedures
• 9.5Feedback on galley service provided is sought from other crew members and problems that may have been experienced are appropriately documented
• 9.6Suggestions are made to supervisory personnel in accordance with workplace procedures on options for possible improvements to food service operations
• 9.7Galley administrative and feedback documentation is completed and stored in accordance with workplace procedures

What does an assessment tool for AVII0011 need to cover?

To satisfy the Principles of Assessment and Rules of Evidence, an assessment for AVII0011 needs to address all 90 unit components: 9 elements with 49 performance criteria, 18 performance evidence requirements, 23 knowledge evidence requirements, and the foundation skills. A coverage matrix mapping each question and task to these components is what an auditor looks for.

How does Auditori generate an assessment tool for AVII0011?

Auditori pulls the current release of AVII0011 from training.gov.au and generates a complete package: candidate assessment, assessor guide with model answers and observation criteria, and a coverage matrix mapping every component. A suitably qualified person then reviews and approves the draft in a built-in workflow — consistent with ASQA's guidance on AI use in VET — before export as branded PDF and editable Word.

Is the first assessment tool really free?

Yes. Every new account includes one free credit — enough to generate the complete assessment tool for AVII0011 — with no card and no subscription required. After that it's pay-as-you-go per unit.

Can I check my existing AVII0011 assessment instead of generating a new one?

Yes — upload your existing assessment or learner guide and Auditori maps it against every element, performance criterion, PE and KE of AVII0011, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.