This section describes the essential skills and knowledge and their level required for this unit

The following skills must be assessed as part of this unit

cookery techniques and recipe modification to suit special dietary requirements

literacy skills to read and write menus and recipes

communication skills to liaise with dieticians and relevant people clarify requirements provide information and listen to and interpret information and nonverbal communication

numeracy skills to calculate nutritional values of foods and menus and to calculate cost of menus

The following knowledge must be assessed as part of this unit

basic principles and practices of nutrition including

nutrients and their food sources

influences on food choice

food labelling requirements and interpretation

food additives and preservatives

health implications of food choices

Dietary Guidelines for Australians including Dietary Guidelines for Older Australians and Dietary Guidelines for Children and Adolescents

dietary sensitivities including food allergies and intolerances diabetes and other medical conditions

existence of drugfood interactions and the health and legal consequences of failing to address special requirements

commodity knowledge of ingredients suitable for meeting basic nutritional and special dietary needs

effects of various cooking methods and food storage on nutrients

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge the range statement and the Assessment Guidelines for this Training Package

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential

ability to prepare a variety of menus and meal plans to meet different dietary and cultural needs

knowledge of commodities required to meet particular dietary and cultural needs

knowledge of the consequences of failing to address special dietary requirements

project or work activities that allow the candidate to develop menus to meet multiple and differing dietary and cultural needs

Context of and specific resources for assessment

Assessment must ensure

use of real customers with special dietary needs from different target markets

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge The following examples are appropriate for this unit

evaluation of menus and meal plans prepared by candidate involving a variety of target markets and purposes

case studies to assess ability to develop menus and meal plans for different target groups and circumstances

written or oral questions to test knowledge of nutrition cultural and dietary requirements

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

Holistic assessment with other units relevant to the industry sector workplace and job role is recommended for example

SITHCCCA Design menus to meet market needs

SITHCCC040A Design menus to meet market needs.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors How these skills are applied varies between occupations and qualifications due to the different work functions and contexts

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role

Dietary requirements may include:

Cultural requirements may include the dietary requirements or sanctions and cultural needs of any ethnic, cultural or religious group, including:

Target groups refer to all sectors of the population and may include:

Factors to be considered when identifying the dietary and cultural needs of target groups may include:

Contemporary dietary trends and regimes may include current trends and fashions such as:

Menus and meal plans may be developed to address the requirements of individuals or larger target audiences, including:

Methods used to evaluate diets and meal plans, and analyse foods may include: