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Evidence Guide: SITHKOP004 - Develop menus for 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

 

SITHKOP004 - Develop menus for special dietary requirements

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

Identify menu requirements.

  1. Identify dietary and cultural or religious menu requirements of different customer groups.
  2. Assess contemporary dietary trends and regimes.
  3. Liaise with other professionals to identify and confirm customer requirements.
  4. Identify health consequences of ignoring special dietary requirements of customers.
Identify dietary and cultural or religious menu requirements of different customer groups.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess contemporary dietary trends and regimes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Liaise with other professionals to identify and confirm customer requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify health consequences of ignoring special dietary requirements of customers.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop menus and meal plans for special diets.

  1. Select a variety of suitable foods and meals for specific requirements.
  2. Identify appropriate combinations of food to meet macro and micro nutrient requirements.
  3. Develop menus and meal plans that promote good health and reduce the incidence of diet related health problems.
  4. Prepare cyclic menus and balance nutritional requirements and variety.
  5. Incorporate sufficient choice of dishes into the menus.
  6. Recommend food preparation and cooking methods to maximise nutritional value of food.
Select a variety of suitable foods and meals for specific requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop menus and meal plans that promote good health and reduce the incidence of diet related health problems.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare cyclic menus and balance nutritional requirements and variety.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Incorporate sufficient choice of dishes into the menus.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cost and document special menus and meal plans.

  1. Calculate expenditure items to determine production costs of menu items.
  2. Calculate portion yields and costs from raw ingredients.
  3. Assess cost-effectiveness of proposed dishes against budgetary constraints and choose products that provide high yield.
  4. Use correct terminology in menus and meal plans.
Calculate expenditure items to determine production costs of menu items.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate portion yields and costs from raw ingredients.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess cost-effectiveness of proposed dishes against budgetary constraints and choose products that provide high yield.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use correct terminology in menus and meal plans.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor special menu performance.

  1. Seek ongoing feedback from customers and others and use to improve menu performance.
  2. Analyse the success of special menus against dietary goals and customer satisfaction.
  3. Adjust menus based on feedback and success.
Seek ongoing feedback from customers and others and use to improve menu performance.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Analyse the success of special menus against dietary goals and customer satisfaction.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Adjust menus based on feedback and success.

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. Identify menu requirements.

1.1.Identify dietary and cultural or religious 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.Identify 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.Calculate 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 and Knowledge

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

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

1. Identify menu requirements.

1.1.Identify dietary and cultural or religious 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.Identify 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.Calculate 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.

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

develop and cost at least six menus or meal plans that individually or in combination meet at least six different special dietary requirements as specified in the knowledge evidence

two of the above menus or meal plans must reflect one or more cultural or religious dietary requirements as specified in the knowledge evidence

two of the above menus or meal plans must address the special dietary requirements of different customer groups as specified in the knowledge evidence

evaluate each of the above menus by obtaining at least two of the following types of feedback:

customer satisfaction discussions with:

customers

employees during the course of each business day

customer surveys

improvements suggested by:

customers

managers

peers

staff

supervisors

suppliers

regular staff meetings that involve menu discussions

satisfaction discussions with:

customers

allied health professionals

dietitians

medical specialists

seeking staff suggestions for menu items

develop above menus and menu plans within commercial time constraints, demonstrating:

methods for responding to feedback and adjusting menus

basic principles and practices of nutrition.

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

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

eating regimes:

elimination

macrobiotic

exclusions for allergies, contraindications with medicines or food intolerance

fat-free

fluids

food preferences

food restrictions

gluten-free

high carbohydrate

high or low energy

high or low protein

high fibre

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

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

halal

Hindu

kosher

vegan

vegetarian

main types of customer groups that have special dietary requirements:

adolescents

athletes

children

defence forces

elderly

health care

ill or injured

infants

international tourists

nutritional and energy requirements due to physical condition

people in areas affected by disaster or environmental extremes

people from different socioeconomic groups

people in remote areas

those with weight problems:

underweight

overweight

obese

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

basic principles and practices of nutrition:

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 Australian Dietary Guidelines, in particular 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:

butcher’s test

standard measures

standard yield tests.

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 professionals must include the appropriate:

allied health professionals

dietitians

medical specialists

nutritionists.

Expenditure items must include:

ingredients

labour

operational costs of the kitchen

wastage.