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 the individual to meet the specific dietary requirements of a customer group with a designated health problem use of case studies and problemsolving exercises so the individual can suggest appropriate menus and meal plans for different cultural groups use of case studies and problemsolving exercises so the individual can suggest appropriate menus and meal plans for different cultural groups evaluation of reports prepared by the individual detailing the processes undertaken to prepare menus and meal plans explaining how menus and meal plans were tailored to suit the characteristics and needs of a particular cultural group evaluating the success of menus against dietary goals written or oral questioning to assess knowledge of meaning food allergies and intolerance and common allergic and food intolerance reactions health and legal consequences of noncompliance with special requests characteristics of special and cultural diets review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.
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