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Evidence Guide: SITHCCC042 - 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!

From the Wiki University

 

SITHCCC042 - 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 requirements of the customer.
  2. Recognise potential consequences of overlooking special dietary requirements of customers.
  3. Access special dietary recipes and select specialised ingredients.
  4. Identify from recipes and packaging, ingredients that may cause health consequences due to food allergies or intolerance.
  5. Exclude ingredients from dishes to meet customer requirements.
Confirm dietary requirements of the customer.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Recognise potential 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 to meet customer requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare foods to satisfy nutritional and special dietary requirements.

  1. Follow recipes to produce dishes for customers with special dietary requirements.
  2. Modify menu items to meet different dietary requests by excluding or substituting ingredients.
  3. Communicate specific dietary requirements for food preparation toother team members.
  4. Select appropriate ingredients and preparation techniques to optimise nutritional quality of dishes.
  5. Use appropriate equipment and cooking techniques for specific dishes.
  6. Identify modified dishes to other team members prior to service.
Follow recipes to produce dishes for customers with special dietary requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Modify menu items to meet different dietary requests by excluding or substituting ingredients.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Communicate specific dietary requirements for food preparation toother team members.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select appropriate ingredients and preparation techniques to optimise nutritional quality of dishes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use appropriate equipment and cooking techniques for specific dishes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify modified dishes to other team members prior to service.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present prepared food.

  1. Present food in an appetising and attractive manner.
  2. Visually evaluate dish andadjust presentationas required.
  3. Store finished dishes in appropriateenvironmental 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 food in an appetising and attractive manner.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Visually evaluate dish andadjust presentationas required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store finished dishes in appropriateenvironmental 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

Required Skills and Knowledge