This unit applies to those responsible for developing menus in all catering operations where food and related services are provided such as restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential catering, in-flight and other transport catering, events catering and private catering. Those undertaking this role would be supervisors or managers and may be chefs or others such as catering managers.

Nil

ELEMENT

PERFORMANCE CRITERIA

1

Identify the dietary and cultural requirements of customers.

1.1

Identify the dietary and culturalrequirements of different target groups through consideration of all appropriate factors.

1.2

Take into consideration contemporary dietary trends and regimes in assessing dietary requirements.

1.3

Liaise with dieticians, medical specialists or other relevant people in order to identify and confirm requirements, where appropriate.

2

Develop menus and meal plans to meet dietary and cultural requirements.

2.1

Select a variety of suitable foods, meals and menus for specific requirements taking account of Dietary Guidelines for Australians and menu planning principles.

2.2

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.

2.3

Prepare cyclic menus when required and balance them in terms of nutritional requirements and variety.

2.4

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

2.5

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

2.6

Take into consideration special needs, including texture, composition and portion size.

2.7

Incorporate sufficient choice of dishes into the menus.

2.8

Cost menus to comply with costing constraints and to maximise profitability of menus.

2.9

Use correct terminology in menus and meal plans.

3

Evaluate meals and menus.

3.1

Evaluate meals and menus to ensure customer satisfaction.

3.2

Adjust menus as required to ensure dietary needs and goals are met.

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 non-verbal 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 drug-food 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 third-party workplace reports of on-the-job performance by the candidate.

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

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.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

Dietary requirements may include:

vegetarian

vegan

modified sodium or potassium

low-fat or low-cholesterol

lacto-ovo

high-fibre

gluten-free

high or low-energy

diabetic

modified texture

high or low-protein

fluids

exclusions for allergies and food intolerance.

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

kosher

halal

vegetarian

Hindu.

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

infants

children

adolescents

athletes

the aged.

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

age requirements

lifestyle

food preferences

food restrictions or allergies

physical condition

nutritional requirements

those with varying nutritional and energy requirements due to physical condition

cultural or religious needs.

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

vegetarian

low-fat, low-carbohydrate or low-kilojoule

macrobiotic.

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

daily meal plans

daily or weekly menus

cyclic menus.

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

computer programs

customer feedback questionnaires

interviews with customers and health support personnel

nutrition guides.

Sector

Hospitality

Commercial Cookery and Catering

The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.