Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHKOP402 Mapping and Delivery Guide
Develop menus for special dietary requirements
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHKOP402 - Develop menus for special dietary requirements |
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Description | 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. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit applies to all hospitality and catering organisations which prepare and serve food. This includes hotels, clubs, restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, inflight 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. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | Not applicable. | ||
Competency Field |
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 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Identify the dietary and cultural menu requirements of customers. |
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Element: Develop menus and meal plans for special diets. |
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Element: Cost and document special menus and meal plans. |
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Element: Monitor special menu performance. |
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