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.
ELEMENTS | PERFORMANCE CRITERIA |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Identify menu requirements. | 1.1.Identify dietary and cultural or religious menu requirements of different customer groups. 1.2.Assess contemporary dietary trends and regimes. 1.3.Liaise with other professionals to identify and confirm customer requirements. 1.4.Identify health consequences of ignoring special dietary requirements of customers. |
2. Develop menus and meal plans for special diets. | 2.1.Select a variety of suitable foods and meals for specific requirements. 2.2.Identify appropriate combinations of food to meet macro and micro nutrient requirements. 2.3.Develop menus and meal plans that promote good health and reduce the incidence of diet related health problems. 2.4.Prepare cyclic menus and balance nutritional requirements and variety. 2.5.Incorporate sufficient choice of dishes into the menus. 2.6.Recommend food preparation and cooking methods to maximise nutritional value of food. |
3. Cost and document special menus and meal plans. | 3.1.Calculate expenditure items to determine production costs of menu items. 3.2.Calculate portion yields and costs from raw ingredients. 3.3.Assess cost-effectiveness of proposed dishes against budgetary constraints and choose products that provide high yield. 3.4.Use correct terminology in menus and meal plans. |
4. Monitor special menu performance. | 4.1.Seek ongoing feedback from customers and others and use to improve menu performance. 4.2.Analyse the success of special menus against dietary goals and customer satisfaction. 4.3.Adjust menus based on feedback and success. |
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
develop and cost at least six menus or meal plans that individually or in combination meet at least six different special dietary requirements as specified in the knowledge evidence
two of the above menus or meal plans must reflect one or more cultural or religious dietary requirements as specified in the knowledge evidence
two of the above menus or meal plans must address the special dietary requirements of different customer groups as specified in the knowledge evidence
evaluate each of the above menus by obtaining at least two of the following types of feedback:
customer satisfaction discussions with:
customers
employees during the course of each business day
customer surveys
improvements suggested by:
customers
managers
peers
staff
supervisors
suppliers
regular staff meetings that involve menu discussions
satisfaction discussions with:
customers
allied health professionals
dietitians
medical specialists
seeking staff suggestions for menu items
develop above menus and menu plans within commercial time constraints, demonstrating:
methods for responding to feedback and adjusting menus
basic principles and practices of nutrition.
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
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:
eating regimes:
elimination
macrobiotic
exclusions for allergies, contraindications with medicines or food intolerance
fat-free
fluids
food preferences
food restrictions
gluten-free
high carbohydrate
high or low energy
high or low protein
high fibre
lacto ovo
low carbohydrate
low cholesterol
low fat
low gluten
low kilojoule
low sugar
modified sodium or potassium
modified texture
nutritional requirements
portion size
substitutes:
gluten-free flour
yeast-free flour
non-sugar sweeteners
sugar-free
type one and two diabetes
main types and culinary characteristics of cultural or religious diets that are part of contemporary Australian society:
halal
Hindu
kosher
vegan
vegetarian
main types of customer groups that have special dietary requirements:
adolescents
athletes
children
defence forces
elderly
health care
ill or injured
infants
international tourists
nutritional and energy requirements due to physical condition
people in areas affected by disaster or environmental extremes
people from different socioeconomic groups
people in remote areas
those with weight problems:
underweight
overweight
obese
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
basic principles and practices of nutrition:
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 Australian Dietary Guidelines, in particular those for older Australians, children and adolescents and their use in menu planning
methods and formulas for calculating portion yields and costs from raw ingredients:
butcher’s test
standard measures
standard yield tests.
Skills must be demonstrated in a hospitality industry business operation or activity for which special menus and meal plans are prepared. This can be:
an industry workplace
a simulated industry environment.
Assessment must ensure access to:
computers, printers and software for costing and developing menus and meal plans
Australian Dietary Guidelines
recipes that accommodate a range of special dietary requirements.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:
have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.