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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Elements define the essential outcomes
2. The Performance criteria describe the performance needed to demonstrate achievement of the element.
3. Identify the nutrients and food group serves recommended for good health for client groups
   • Categorise foods according to food groups, identifying key nutrients by each food group and individual foods within that group
   • Identify recommended serves of various food groups for client group, in consultation with a dietitian
4. Plan and develop menus in accordance with relevant dietary guidelines
   • Plan menus according to menu planning principles
   • Select food preparation and cooking methods in consultation with food production personnel to maintain maximum nutritional value of foods
   • Plan meals and menus to minimise nutrient imbalance, incorporating relevant dietary guidelines
   • Plan meals and food group serves to meet the nutritional needs of individuals within client groups
   • Discuss and confirm menu plans with the dietitian
5. Identify food-related cultural and religious needs of client groups
   • Identify client group, use correct terminology and observe cultural customs
   • Consider cultural groups and general characteristics of their cuisine
   • Identify dietary regimes and factors associated with cultural and religious groups that may influence food choices
   • Plan and modify meals and menus to meet specific cultural and religious needs of client group in line with organisational guidelines
6. Evaluate meals and menus
   • Follow processes defined by dietitian to evaluate meals and menus to ensure they meet nutritional requirements of client groups
   • Follow processes defined by dietitian to evaluate meals and menus to ensure they meet cultural and religious needs of the clients
   • Follow processes defined by dietitian to evaluate meals and menus to ensure client satisfaction
   • Evaluate meals and menus to ensure feasibility of production in relation to equipment, time and skills as well as budgetary constraints
   • Make adjustments to menu according to findings and the dietitian’s directions