Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SITHKOP004 Mapping and Delivery Guide
Develop menus for special dietary requirements

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITHKOP004 - Develop menus for special dietary requirements
Description
Employability Skills
Learning Outcomes and Application 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.The unit applies to all hospitality and catering organisations that prepare and serve food. This includes hotels, clubs, restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight 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.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

Skills must be demonstrated in a hospitality industry business operation or activity for which special menus and meal plans are prepared. This can be:

an industry workplace

a simulated industry environment.

Assessment must ensure access to:

computers, printers and software for costing and developing menus and meal plans

Australian Dietary Guidelines

recipes that accommodate a range of special dietary requirements.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.
Prerequisites/co-requisites
Competency Field Kitchen Operations
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Identify menu requirements.
  • Identify dietary and cultural or religious menu requirements of different customer groups.
  • Assess contemporary dietary trends and regimes.
  • Liaise with other professionals to identify and confirm customer requirements.
  • Identify health consequences of ignoring special dietary requirements of customers.
       
Element: Develop menus and meal plans for special diets.
  • Select a variety of suitable foods and meals for specific requirements.
  • Identify appropriate combinations of food to meet macro and micro nutrient requirements.
  • Develop menus and meal plans that promote good health and reduce the incidence of diet related health problems.
  • Prepare cyclic menus and balance nutritional requirements and variety.
  • Incorporate sufficient choice of dishes into the menus.
  • Recommend food preparation and cooking methods to maximise nutritional value of food.
       
Element: Cost and document special menus and meal plans.
  • Calculate expenditure items to determine production costs of menu items.
  • Calculate portion yields and costs from raw ingredients.
  • Assess cost-effectiveness of proposed dishes against budgetary constraints and choose products that provide high yield.
  • Use correct terminology in menus and meal plans.
       
Element: Monitor special menu performance.
  • Seek ongoing feedback from customers and others and use to improve menu performance.
  • Analyse the success of special menus against dietary goals and customer satisfaction.
  • Adjust menus based on feedback and success.
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Identify menu requirements.

1.1.Identify dietary and cultural or religious menu requirements of different customer groups.

1.2.Assess contemporary dietary trends and regimes.

1.3.Liaise with other professionals to identify and confirm customer requirements.

1.4.Identify health consequences of ignoring special dietary requirements of customers.

2. Develop menus and meal plans for special diets.

2.1.Select a variety of suitable foods and meals for specific requirements.

2.2.Identify appropriate combinations of food to meet macro and micro nutrient requirements.

2.3.Develop menus and meal plans that promote good health and reduce the incidence of diet related health problems.

2.4.Prepare cyclic menus and balance nutritional requirements and variety.

2.5.Incorporate sufficient choice of dishes into the menus.

2.6.Recommend food preparation and cooking methods to maximise nutritional value of food.

3. Cost and document special menus and meal plans.

3.1.Calculate expenditure items to determine production costs of menu items.

3.2.Calculate portion yields and costs from raw ingredients.

3.3.Assess cost-effectiveness of proposed dishes against budgetary constraints and choose products that provide high yield.

3.4.Use correct terminology in menus and meal plans.

4. Monitor special menu performance.

4.1.Seek ongoing feedback from customers and others and use to improve menu performance.

4.2.Analyse the success of special menus against dietary goals and customer satisfaction.

4.3.Adjust menus based on feedback and success.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

develop and cost at least six menus or meal plans that individually or in combination meet at least six different special dietary requirements as specified in the knowledge evidence

two of the above menus or meal plans must reflect one or more cultural or religious dietary requirements as specified in the knowledge evidence

two of the above menus or meal plans must address the special dietary requirements of different customer groups as specified in the knowledge evidence

evaluate each of the above menus by obtaining at least two of the following types of feedback:

customer satisfaction discussions with:

customers

employees during the course of each business day

customer surveys

improvements suggested by:

customers

managers

peers

staff

supervisors

suppliers

regular staff meetings that involve menu discussions

satisfaction discussions with:

customers

allied health professionals

dietitians

medical specialists

seeking staff suggestions for menu items

develop above menus and menu plans within commercial time constraints, demonstrating:

methods for responding to feedback and adjusting menus

basic principles and practices of nutrition.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

culinary terms and trade names for:

substitute ingredients used to produce dishes with special dietary recipes

ingredients suitable for meeting basic nutritional needs

ingredients that cause common allergic reactions

food additives and preservatives

main types and culinary characteristics of special diets that are part of contemporary Australian society:

eating regimes:

elimination

macrobiotic

exclusions for allergies, contraindications with medicines or food intolerance

fat-free

fluids

food preferences

food restrictions

gluten-free

high carbohydrate

high or low energy

high or low protein

high fibre

lacto ovo

low carbohydrate

low cholesterol

low fat

low gluten

low kilojoule

low sugar

modified sodium or potassium

modified texture

nutritional requirements

portion size

substitutes:

gluten-free flour

yeast-free flour

non-sugar sweeteners

sugar-free

type one and two diabetes

main types and culinary characteristics of cultural or religious diets that are part of contemporary Australian society:

halal

Hindu

kosher

vegan

vegetarian

main types of customer groups that have special dietary requirements:

adolescents

athletes

children

defence forces

elderly

health care

ill or injured

infants

international tourists

nutritional and energy requirements due to physical condition

people in areas affected by disaster or environmental extremes

people from different socioeconomic groups

people in remote areas

those with weight problems:

underweight

overweight

obese

meaning of:

drug-food interactions

food allergy

food intolerance

key health and legal consequences of failing to address special requirements:

allergic reactions

anaphylaxis

food sensitivity or intolerance reactions

basic principles and practices of nutrition:

nutrients and their food sources

influences on food choice

food and beverage selection influences

food labelling and interpretation

role and implications of using food additives and preservatives

health implications of food choices

role of good nutrition in avoiding dietary diseases

effects of various cooking methods and food storage on nutrients

primary components of Australian Dietary Guidelines, in particular those for older Australians, children and adolescents and their use in menu planning

methods and formulas for calculating portion yields and costs from raw ingredients:

butcher’s test

standard measures

standard yield tests.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Identify menu requirements.

1.1.Identify dietary and cultural or religious menu requirements of different customer groups.

1.2.Assess contemporary dietary trends and regimes.

1.3.Liaise with other professionals to identify and confirm customer requirements.

1.4.Identify health consequences of ignoring special dietary requirements of customers.

2. Develop menus and meal plans for special diets.

2.1.Select a variety of suitable foods and meals for specific requirements.

2.2.Identify appropriate combinations of food to meet macro and micro nutrient requirements.

2.3.Develop menus and meal plans that promote good health and reduce the incidence of diet related health problems.

2.4.Prepare cyclic menus and balance nutritional requirements and variety.

2.5.Incorporate sufficient choice of dishes into the menus.

2.6.Recommend food preparation and cooking methods to maximise nutritional value of food.

3. Cost and document special menus and meal plans.

3.1.Calculate expenditure items to determine production costs of menu items.

3.2.Calculate portion yields and costs from raw ingredients.

3.3.Assess cost-effectiveness of proposed dishes against budgetary constraints and choose products that provide high yield.

3.4.Use correct terminology in menus and meal plans.

4. Monitor special menu performance.

4.1.Seek ongoing feedback from customers and others and use to improve menu performance.

4.2.Analyse the success of special menus against dietary goals and customer satisfaction.

4.3.Adjust menus based on feedback and success.

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Range is restricted to essential operating conditions and any other variables essential to the work environment.

Other professionals must include the appropriate:

allied health professionals

dietitians

medical specialists

nutritionists.

Expenditure items must include:

ingredients

labour

operational costs of the kitchen

wastage.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Identify dietary and cultural or religious menu requirements of different customer groups. 
Assess contemporary dietary trends and regimes. 
Liaise with other professionals to identify and confirm customer requirements. 
Identify health consequences of ignoring special dietary requirements of customers. 
Select a variety of suitable foods and meals for specific requirements. 
Identify appropriate combinations of food to meet macro and micro nutrient requirements. 
Develop menus and meal plans that promote good health and reduce the incidence of diet related health problems. 
Prepare cyclic menus and balance nutritional requirements and variety. 
Incorporate sufficient choice of dishes into the menus. 
Recommend food preparation and cooking methods to maximise nutritional value of food. 
Calculate expenditure items to determine production costs of menu items. 
Calculate portion yields and costs from raw ingredients. 
Assess cost-effectiveness of proposed dishes against budgetary constraints and choose products that provide high yield. 
Use correct terminology in menus and meal plans. 
Seek ongoing feedback from customers and others and use to improve menu performance. 
Analyse the success of special menus against dietary goals and customer satisfaction. 
Adjust menus based on feedback and success. 

Forms

Assessment Cover Sheet

SITHKOP004 - Develop menus for special dietary requirements
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I declare that the assessment tasks submitted for this unit are my own work.

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Assessment Record Sheet

SITHKOP004 - Develop menus for special dietary requirements

Student name:

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Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

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