NTISthis.com

Evidence Guide: SITHCCC029A - Prepare foods according to dietary and cultural needs

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!

From the Wiki University

 

SITHCCC029A - Prepare foods according to dietary and cultural needs

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

Prepare and present foods to meet basic nutritional needs.

  1. Select appropriate ingredients to ensure optimum quality of end products, including raw foods and convenience food products.
  2. Employ suitable preparation and cooking techniques to retain optimum nutritional values.
  3. Present a variety of nutritionally-balanced food in an appetising and attractive manner.
Select appropriate ingredients to ensure optimum quality of end products, including raw foods and convenience food products.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present a variety of nutritionally-balanced food in an appetising and attractive manner.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and present foods to meet special dietary requirements.

  1. Identify the requirements for special diets according to instructions from relevant persons.
  2. Select ingredients essential for special dietary requirements.
  3. Modify food texture where appropriate to suit specific requirements.
  4. Present food in an appetising and attractive manner.
Identify the requirements for special diets according to instructions from relevant persons.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select ingredients essential for special dietary requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Modify food texture where appropriate to suit specific requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present food in an appetising and attractive manner.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare foods to satisfy specific cultural or religious needs.

  1. Identify and meet requirements for specific cultural groups or special customer requests, according to instructions from relevant persons.
  2. Employ appropriate equipment and cooking techniques for specific diets.
  3. Prepare and serve food taking into account specified or requested cultural or religious considerations.
  4. Present an adequate range of nutritionally balanced food in an appetising and attractive manner.
  5. Communicate specific cultural or religious requirements to be addressed in food preparation to other team members and customers as appropriate.
Identify and meet requirements for specific cultural groups or special customer requests, according to instructions from relevant persons.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Employ appropriate equipment and cooking techniques for specific diets.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and serve food taking into account specified or requested cultural or religious considerations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present an adequate range of nutritionally balanced food in an appetising and attractive manner.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Communicate specific cultural or religious requirements to be addressed in food preparation to other team members and customers as appropriate.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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 or modify a range of dishes to meet different dietary requirements

knowledge of the dietary requirements of major cultural groups in Australia

knowledge of the consequences of failing to address special requirements for food allergies, diabetes and other medical conditions and customer-identified drug-food interaction

industry-realistic ratios of kitchen staff to customers

preparation of dishes for customers with particular dietary needs within typical workplace time constraints.

Context of and specific resources for assessment

Assessment must ensure:

demonstration of skills within a fully equipped operational commercial kitchen, including industry-current equipment, as defined in the Assessment Guidelines

access to specific equipment required for dietary and cultural needs, such as bulk cookery equipment used within the industry sector

use of authentic ingredients and food items.

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:

direct observation of the candidate preparing dishes to meet dietary, cultural and medical needs and preferences

sampling of dishes prepared by the candidate

evaluation of the suitability of dishes prepared by the candidate

oral or written questions to assess knowledge of dietary constraints and consequences resulting from cultural, preferential or medical needs

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:

SITHCCC035A Develop menus to meet special dietary and cultural 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.

Required Skills and Knowledge

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:

a variety of cooking techniques and recipe modification to suit special dietary requirements

logical and time-efficient work flow

presentation techniques for food

problem-solving skills to consider and respond to special customer needs and requests

literacy skills to read menu options for customers with special dietary needs and preferences

communication skills to liaise with other team members, clarify requirements, provide information and listen to and interpret information and non-verbal communication

numeracy skills to calculate quantities, portions and kilojoules for given foods and quantities.

The following knowledge must be assessed as part of this unit:

cultural, dietary and special requirements that may apply in different contexts

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

identification of food additives and preservatives

health implications of food choices

Dietary Guidelines for Australians, their role and general content

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

common dietary sensitivities, including food allergies and intolerance, 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

principles and practices of hygiene and legislation on food safety, including national Food Safety Standard 1.2.3.

Range Statement

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.

Relevant persons who give instructions or requests for special dietary requirements may include:

customers or family members

supervisors and managers

dieticians

diet technicians

health and medical personnel

religious personnel.

Special 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

food exclusions for allergies and food intolerance

food exclusions related to specific medications

contemporary eating regimes and trends, such as macrobiotic, liver cleansing and elimination

high or low carbohydrate.

Special cultural groups may include any ethnic, cultural or religious groups with special dietary requirements or sanctions, such as:

kosher

halal

vegetarian

Hindu.