Assessor Resource
SITHKOP402
Develop menus for special dietary requirements
Assessment tool
Version 1.0
Issue Date: April 2024
This unit applies to all hospitality and catering organisations which prepare and serve food. This includes hotels, clubs, restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, inflight and other transport caterers, event and function caterers.
It applies to those people who operate independently or with limited guidance from others such as senior cooks, chefs, catering supervisors and managers.
This unit describes the performance outcomes, skills and knowledge required to develop menus and meal plans for people who have special dietary needs for health, lifestyle and cultural reasons. It requires the ability to identify the dietary requirements of customers, develop special menus and meal plans to meet those requirements, cost menus and to monitor and evaluate the success of menu performance.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)