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Evidence Guide: SITHCCC018 - Prepare food to meet special dietary requirements

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

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SITHCCC018 - Prepare food to meet special dietary requirements

What evidence can you provide to prove your understanding of each of the following citeria?

Confirm special dietary requirements and select ingredients.

  1. Confirm dietary and cultural food requirements of the customer.
  2. Liaise with others to clarify requirements.
  3. Recognise potential health consequences of overlooking special dietary requirements of customers.
  4. Access special dietary recipes and select specialised ingredients.
  5. Identify from recipes and packaging, ingredients that may cause health consequences due to food allergies or intolerance.
  6. Exclude ingredients from dishes as requested by the customer.
Confirm dietary and cultural food requirements of the customer.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Liaise with others to clarify requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Recognise potential health consequences of overlooking special dietary requirements of customers.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Access special dietary recipes and select specialised ingredients.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify from recipes and packaging, ingredients that may cause health consequences due to food allergies or intolerance.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Exclude ingredients from dishes as requested by the customer.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare foods to satisfy nutritional and special dietary requirements.

  1. Follow recipes to produce dishes for those with special dietary requirements.
  2. Modify menu items to meet different dietary requests by excluding or substituting ingredients while maintaining equivalent nutritional value.
  3. Communicate specific dietary requirements for food preparation to other team members.
  4. Select appropriate ingredients to ensure optimum nutritional quality of dishes.
  5. Use appropriate equipment and cooking techniques for specific diets.
  6. Employ suitable preparation and cooking techniques to retain optimum nutritional values.
Follow recipes to produce dishes for those with special dietary requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Modify menu items to meet different dietary requests by excluding or substituting ingredients while maintaining equivalent nutritional value.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Communicate specific dietary requirements for food preparation to other team members.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select appropriate ingredients to ensure optimum nutritional quality of dishes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use appropriate equipment and cooking techniques for specific diets.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Employ suitable preparation and cooking techniques to retain optimum nutritional values.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present prepared food.

  1. Present nutritionally balanced food in an appetising and attractive manner.
  2. Visually evaluate dish and adjust presentation as required.
  3. Store dishes in appropriate environmental conditions.
  4. Minimise waste to maximise profitability of food items prepared.
  5. Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.
Present nutritionally balanced food in an appetising and attractive manner.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Visually evaluate dish and adjust presentation as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store dishes in appropriate environmental conditions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Minimise waste to maximise profitability of food items prepared.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

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

1. Confirm special dietary requirements and select ingredients.

1.1.Confirm dietary and cultural food requirements of the customer.

1.2.Liaise with others to clarify requirements.

1.3.Recognise potential health consequences of overlooking special dietary requirements of customers.

1.4.Access special dietary recipes and select specialised ingredients.

1.5.Identify from recipes and packaging, ingredients that may cause health consequences due to food allergies or intolerance.

1.6.Exclude ingredients from dishes as requested by the customer.

2. Prepare foods to satisfy nutritional and special dietary requirements.

2.1.Follow recipes to produce dishes for those with special dietary requirements.

2.2.Modify menu items to meet different dietary requests by excluding or substituting ingredients while maintaining equivalent nutritional value.

2.3.Communicate specific dietary requirements for food preparation to other team members.

2.4.Select appropriate ingredients to ensure optimum nutritional quality of dishes.

2.5.Use appropriate equipment and cooking techniques for specific diets.

2.6.Employ suitable preparation and cooking techniques to retain optimum nutritional values.

3. Present prepared food.

3.1.Present nutritionally balanced food in an appetising and attractive manner.

3.2.Visually evaluate dish and adjust presentation as required.

3.3.Store dishes in appropriate environmental conditions.

3.4.Minimise waste to maximise profitability of food items prepared.

3.5.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Required Skills and Knowledge

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

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

1. Confirm special dietary requirements and select ingredients.

1.1.Confirm dietary and cultural food requirements of the customer.

1.2.Liaise with others to clarify requirements.

1.3.Recognise potential health consequences of overlooking special dietary requirements of customers.

1.4.Access special dietary recipes and select specialised ingredients.

1.5.Identify from recipes and packaging, ingredients that may cause health consequences due to food allergies or intolerance.

1.6.Exclude ingredients from dishes as requested by the customer.

2. Prepare foods to satisfy nutritional and special dietary requirements.

2.1.Follow recipes to produce dishes for those with special dietary requirements.

2.2.Modify menu items to meet different dietary requests by excluding or substituting ingredients while maintaining equivalent nutritional value.

2.3.Communicate specific dietary requirements for food preparation to other team members.

2.4.Select appropriate ingredients to ensure optimum nutritional quality of dishes.

2.5.Use appropriate equipment and cooking techniques for specific diets.

2.6.Employ suitable preparation and cooking techniques to retain optimum nutritional values.

3. Present prepared food.

3.1.Present nutritionally balanced food in an appetising and attractive manner.

3.2.Visually evaluate dish and adjust presentation as required.

3.3.Store dishes in appropriate environmental conditions.

3.4.Minimise waste to maximise profitability of food items prepared.

3.5.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

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

follow recipes to prepare six different dishes that cater to customers with different dietary requests, including at least one of each of the following:

food restrictions

food preferences

cultural or religious requirements

modify recipes and menu items to meet dietary requests specified above, excluding or substituting ingredients while maintaining equivalent nutritional value

produce above dishes for at least six different customers:

within commercial time constraints and deadlines

reflecting required quantities to be produced

following procedures for portion control and food safety practices when handling and storing food.

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

understanding of:

drug-food interaction

food allergy

food intolerance

cultural and religious dietary sanctions

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

contemporary eating regimes:

elimination

macrobiotic

exclusions for allergies, contraindications with medicines or food intolerance

fat-free

fluids

food preferences

food restrictions

gluten-free

halal

high carbohydrate

high or low energy

high or low protein

high fibre

Hindu

kosher

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

vegan

vegetarian

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

allergic reactions

anaphylaxis

food sensitivity or intolerance reactions

mise en place requirements for special diet foods

basic principles and practices of nutrition:

nutrients and their food sources

influence 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, in particular those for older Australians, children and adolescents.

Range Statement

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 team members must include the appropriate:

allied health professional

customer

diet technician

dietitian

family member

health and medical personnel

nutritionist

religious personnel

supervisor or manager.

Adjusting presentation must involve consideration of:

accompaniments and garnishes that maximise visual appeal:

balance

colour

contrast

plated food for practicality of:

customer consumption

service

wiping drips and spills.

Environmental conditions must ensure appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation.