Assessor Resource

SITHCCC307
Prepare food to meet special dietary requirements

Assessment tool

Version 1.0
Issue Date: March 2024


This unit applies to all hospitality and catering organisations which prepare and serve food. This includes hotels, restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, inflight and other transport caterers, event and function caterers.

It applies to cooks and patissiers who usually work under the guidance of more senior chefs.

This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for health, lifestyle and cultural reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements.

This unit does not include menu planning for special diets which is found in the unit SITHKOP402 Develop menus for special dietary requirements.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

Prerequisites

This unit must be assessed after the following prerequisite unit:

SITXFSA101

Use hygienic practices for food safety


Employability Skills

This unit contains employability skills.




Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

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 ability to:

follow special recipes to prepare and produce a variety of dishes to meet multiple and diverse requests of customers with special dietary requirements

modify a range of recipes and menu items to meet different dietary requests by excluding or substituting ingredients while maintaining equivalent nutritional value

demonstrate knowledge of:

key health and legal consequences of failing to address special requirements

main types and culinary characteristics of special and cultural diets that are part of contemporary Australian society

produce special dishes for multiple customers within commercial time constraints.

Context of and specific resources for assessment

Assessment must ensure use of:

an operational commercial kitchen with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines; this can be a:

real industry workplace

simulated industry environment such as a training kitchen servicing customers

industryrealistic ratios of kitchen staff to customers

recipes for special dietary requirements

Dietary Guidelines for Australians, including those for older Australians, children and adolescents

a variety of commercial ingredients for special dietary and cultural dishes.

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:

direct observation of the individual preparing for and producing a range of dishes for customers with special dietary requirements

evaluation of the taste and visual appeal of dishes produced by the individual

use of problemsolving exercises so the individual can identify and evaluate the dietary needs of different types of customer and provide responses

projects that allow assessment of the individual’s ability to produce, within designated deadlines, a variety of special dishes that meet the cultural food requirements of a designated customer group attending a cultural event or function

written or oral questioning to assess knowledge of:

meaning food allergies and intolerance and common allergic and food intolerance reactions

health and legal consequences of non-compliance with special requests

characteristics of special and cultural diets

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

SITHPAT306 Produce desserts

SITXFSA201 Participate in safe food handling practices

TLIE1005A Carry out basic workplace calculations

any commercial cookery, commercial catering, patisserie or Asian cookery unit.


Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)


Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Required skills

communication skills to:

discuss and confirm dietary requirements with customers

discuss special food preparation requirements with kitchen team members

literacy skills to:

read and comprehend special dietary recipes and packaging labels

write notes on recipe requirements and calculations

numeracy skills to weigh and measure ingredients

planning and organising skills to efficiently sequence the stages of food preparation and production

problem-solving skills to:

consider and respond to special customer needs and requests

adjust standard menu items to meet special customer requests

self-management skills to manage own speed, timing and productivity

technology skills to use food preparation and cooking equipment.

Required knowledge

culinary terms and trade names for:

substitute ingredients used to produce dishes with special dietary recipes

ingredients suitable for meeting basic nutritional needs

ingredients that cause common allergic reactions

food additives and preservatives

main types and culinary characteristics of special diets that are part of contemporary Australian society:

diabetic

gluten free

low cholesterol

low fat

low gluten

sugar free

vegan

meaning of:

drug–food interactions

food allergy

food intolerance

key health and legal consequences of failing to address special requirements:

allergic reactions

anaphylaxis

food sensitivity or intolerance reactions

main types and culinary characteristics of cultural diets that are part of contemporary Australian society:

halal

Hindu

kosher

vegetarian

basic principles and practices of nutrition, including:

nutrients and their food sources

influences on food choice

food and beverage selection influences

food labelling and interpretation

role and implications of using food additives and preservatives

health implications of food choices

role of good nutrition in avoiding dietary diseases

effects of various cooking methods and food storage on nutrients

primary components of Dietary Guidelines for Australians, including those for older Australians, children and adolescents.

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.

Dietary requirements may include:

diabetic

contemporary eating regimes:

elimination

liver cleansing

macrobiotic

exclusions for:

allergies

contraindications with medicines

food intolerance

fluids

food preferences

food restrictions

glutenfree

high carbohydrate

high or lowenergy

high or lowprotein

highfibre

lactoovo

lowcarbohydrate

lowcholesterol

lowfat

low gluten

lowkilojoule

modified sodium or potassium

modified texture

nutritional requirements

portion size

vegan

vegetarian.

Cultural food requirements may include:

cultural or religious dietary:

needs

requirements

sanctions

halal

Hindu

kosher

vegetarian.

Customer may include:

adolescents

athletes

children

defence forces

health care customers

infants

international tourists

people from different socioeconomic groups

people from specific cultural or religious groups

the:

aged

ill

injured

obese

those with particular nutritional interests

those with varying nutritional and energy requirements due to physical condition.

Others may include:

allied health professionals

customers

diet technicians

dieticians

family members

health and medical personnel

nutritionists

religious personnel

supervisors and managers.

Ingredients may include:

fatfree

lowcarbohydrate

lowfat

low gluten

lowkilojoule

lowsugar

substitutes:

glutenfree flour

yeast-free flour

nonsugar sweeteners

sugarfree

those without known allergic reactions

vegan.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Confirm the dietary and cultural food requirements of the customer. 
Liaise with others to clarify requirements. 
Confirm health consequences of ignoring special dietary requirements of customers. 
Access special dietary recipes and select specialised ingredients. 
Identify, from recipes and packaging, ingredients that may cause health consequences due to food allergies or intolerance. 
Exclude ingredients from dishes as requested by the customer. 
Follow special recipes to produce dishes for those with special dietary and cultural food requirements. 
Modify menu items to meet different dietary requests by excluding or substituting ingredients while maintaining equivalent nutritional value. 
Communicate specific dietary or cultural requirements for food preparation to other team members. 
Select appropriate ingredients to ensure optimum nutritional quality of dishes. 
Use appropriate equipment and cooking techniques for specific diets. 
Employ suitable preparation and cooking techniques to retain optimum nutritional values. 
Present nutritionally balanced food in an appetising and attractive manner. 

Forms

Assessment Cover Sheet

SITHCCC307 - Prepare food to meet special dietary requirements
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:


Assessment Record Sheet

SITHCCC307 - Prepare food to meet special dietary requirements

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: