Elements and Performance Criteria
- Identify the dietary and cultural requirements of customers.
- Identify the dietary and culturalrequirements of different target groups through consideration of all appropriate factors.
- Take into consideration contemporary dietary trends and regimes in assessing dietary requirements.
- Liaise with dieticians, medical specialists or other relevant people in order to identify and confirm requirements, where appropriate.
- Develop menus and meal plans to meet dietary and cultural requirements.
- Select a variety of suitable foods, meals and menus for specific requirements taking account of Dietary Guidelines for Australians and menu planning principles.
- Develop menus and meal plans that promote good health and reduce the incidence of diet-related health problems, in consultation with relevant people and according to job role.
- Prepare cyclic menus when required and balance them in terms of nutritional requirements and variety.
- Recommend food preparation and cooking methods to maximise nutritional value of food.
- Identify appropriate combinations of food to meet macro and micro nutrient requirements.
- Take into consideration special needs, including texture, composition and portion size.
- Incorporate sufficient choice of dishes into the menus.
- Cost menus to comply with costing constraints and to maximise profitability of menus.
- Use correct terminology in menus and meal plans.
- Evaluate meals and menus.