Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

1. Identify the dietary and cultural menu requirements of customers.

1.1 Identify the dietary and cultural 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 Confirm 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 Accurately calculate all 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.

Required skills

communication skills to liaise with health and other professionals to determine the special diet requirements of customer groups

critical thinking skills to:

evaluate diet related health problems and design menus which provide variety

analyse the success of special menus

initiative and enterprise skills to choose products that provide high yield

learning skills to continually seek information on emerging dietary trends

literacy skills to:

read and interpret complex details of health related problems and cultural meal requirements

research emerging dietary trends

write comprehensive menus, meal plans and recommendations for cooking methods

numeracy skills to:

determine portion sizes and portion yield from ingredients

calculate the cost of producing dishes for menus and meal plans

planning and organising skills to access and sort all information required for menu design and to coordinate a timely and efficient development process

problem-solving skills to identify budgetary constraints and adjust menus to include the most cost effective options

self-management skills to take responsibility for the design of menus and meal plans

teamwork skills to invite and consider the input of health and other professionals in the menu planning process

technology skills to use computers and software programs to cost and document menus and meal plans.

Required knowledge

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:

diabetic

gluten free

low cholesterol

low fat

low gluten

sugar free

vegan

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

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

halal

Hindu

kosher

vegetarian

basic principles and practices of nutrition, including:

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 Dietary Guidelines for Australians, including 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 including:

butcher’s test

standard measures

standard yield tests.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to:

develop and cost multiple menus and meal plans to meet a diversity of special dietary requirements

monitor and evaluate menus over a menu life cycle

demonstrate knowledge of:

key health and legal consequences of failing to address special requirements

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

basic principles and practices of nutrition

develop menus and meal plans within commercial time constraints.

Context of and specific resources for assessment

Assessment must ensure use of:

a hospitality industry business operation or activity for which special menus and meal plans are prepared and and workplace documentation defined in the Assessment Guidelines; this can be a:

real industry workplace

simulated industry environment such as a training kitchen servicing customers

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

Dietary Guidelines for Australians, including those for older adults, children and adolescents.

Method 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 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

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 non-compliance with special requests

characteristics of special and cultural diets

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

BSBWRT401A Write complex documents

SITHKOP403 Coordinate cooking operations

SITXFIN402 Manage finances within a budget.

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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Dietary requirements may include:

diabetic

exclusions for:

allergies

contraindications with medicines

food intolerance

fluids

food preferences

food restrictions

glutenfree

high carbohydrate

high or lowenergy

high or lowprotein

highfibre

lactoovo

lowcholesterol

lowfat

low gluten

modified sodium or potassium

modified texture

nutritional requirements

portion size

vegan

vegetarian.

Cultural menu requirements may include:

cultural or religious dietary preferences or sanctions

halal

Hindu

kosher

vegetarian.

Customer groups may include:

adolescents

athletes

children

defence forces

elderly

health care

ill

infants

injured

international tourists

obese or overweight

people from different socio economic groups

people from specific cultural or religious groups

those with:

weight problems

particular nutritional interests

varying nutritional and energy requirements due to physical condition.

Contemporary dietary trends and regimes may include:

elimination

liver cleansing

lowcarbohydrate

lowfat

lowkilojoule

macrobiotic

vegetarian.

Other professionals may include:

allied health professionals

dieticians

medical specialists

nutritionists.

Menus and meal plans may be:

cyclic menus

daily meal plans

daily menus

seasonal menus

weekly meal plans

weekly menus.

Expenditure items may include:

ingredients

labour

operational costs of the kitchen

wastage.

Feedback may involve:

customer surveys

improvements suggested by:

customers

managers

peers

staff

supervisors

suppliers

regular staff meetings that involve menu discussions

satisfaction discussions with:

allied health professionals

customers

dieticians

medical specialists

seeking staff suggestions for menu items.