Health & Fitness

• Literacy Skills Information

  • We suggest that you will need Australian Core Skills Framework literacy levels of at least 3 across reading, writing, learning, oral communication and, depending on your program of study, numeracy skills to successfully complete this program. If you do not have this level, you can still enrol and seek support to improve your skills or you may prefer to begin with the lower level program. Please visit Foundation Skills or phone (02) 6207 4872 to have a chat to one of our teachers.

• Transition Information

  • Qualifications at CIT are regularly updated or replaced to meet current industry needs and maximise your employment opportunities. If this occurs while you are part way through a qualification, you may need to vary your learning to meet the new national requirements. CIT will aim to make this as smooth as possible for you.

• Subject Cancellations/Changes

  • To ensure positive outcomes for all students, CIT may need to cancel or change classes at short notice. CIT will make every effort to inform students as soon as changes are made and will also make every effort to offer alternative arrangements for students to meet the requirements of the subject and complete their qualification. In an unfortunate instance when this cannot be met, you will receive a full refund. Please ensure you maintain current contact details via CIT Self Service or by contacting CIT Student Services at infoline@cit.edu.au.

Core: Complete all 4

• HLTAHA018   Assist with planning and evaluating meals and menus to meet recommended dietary guidelines

  • CIT Code:	HESC553
    Cost:	Standard $132.00
    Description:	This unit describes the skills and knowledge required to assist with the planning and evaluating appropriate meals and menus based on the Australian Dietary Guidelines, and other dietary guidelines, in consultation with a dietitian to meet the nutritional needs of individuals within client groups. It involves the selection and planning of balanced meals, general menu planning principles and the development and evaluation of menus. This unit applies to allied health assistants and should be performed under the direction and supervision (direct, indirect or remote) of a dietitian. Individuals will take responsibility for their own outputs and may participate in work teams. A range of well developed skills and some discretion and judgement is required of workers.
    Prerequisites:	Nil

• HLTAHA019   Assist with the monitoring and modification of meals and menus according to individualised plans

  • CIT Code:	HESC554
    Cost:	Standard $110.00
    Description:	This unit describes the skills and knowledge required to modify meals and menus to meet the nutrition requirements of specific client groups and monitor this against the individualised plans. This unit applies to allied health assistants and should be performed under the direction and supervision (direct, indirect or remote) of a dietitian. Individuals will take responsibility for their own outputs and may participate in work teams. A range of well developed skills and some discretion and judgement is required of workers.
    Prerequisites:	Nil

• HLTAHA020   Support food services in menu and meal order processing

  • CIT Code:	HESC555
    Cost:	Standard $293.00
    Description:	This unit describes the skills and knowledge required to implement meal order systems, distribute and process general and therapeutic menus and meal orders, distribute food and monitor client satisfaction. This unit applies to allied health assistants and should be performed under the direction and supervision (direct, indirect or remote) of a dietitian. Individuals will take responsibility for their own outputs and may participate in work teams. A range of well developed skills and some discretion and judgement is required of workers.
    Prerequisites:	Nil

• HLTAHA021   Assist with screening and implementation of therapeutic diets

  • CIT Code:	HESC556
    Cost:	Standard $165.00
    Description:	This unit describes the skills and knowledge required to assess nutritional requirements of clients and participate in the implementation of therapeutic diets. This unit applies to allied health assistants and should be performed under the direction and supervision (direct, indirect or remote) of a dietitian. Individuals will take responsibility for their own outputs and may participate in work teams. A range of well developed skills and some discretion and judgement is required of workers.
    Prerequisites:	Nil