SITHKOP004 Develop menus for special dietary requirements & SITHCCC018 Prepare food to meet special dietary requirements

Student assessment agreement

Assessment Task 1: Research report

Task summary

In this task, you will research the main types of special, cultural and religious diets that are part of contemporary Australian society.

This assessment is to be completed in the simulated work environment in the RTO.

Assessment Task 1

Complete the following activities:

1. Carefully read the following information.

In this task, you will research a range of contemporary special dietary requirements which are part of Australian society in order to discover their:

• characteristics
• considerations in a commercial cookery environment.

You will also explore:

• the main customer groups that have special dietary requirements
• the key health and legal consequences of failing to address special dietary requirements
• the basic principles and practices of nutrition
• the role of the Australian Dietary Guidelines
• nutrients and their food sources.

2. Research and report

A Research report template has been provided. Use the template to complete your report and then submit it to your assessor.

Research report

a. Culinary characteristics and ingredients of special, cultural and religious diets

Complete the following table by providing a brief description of each diet or regime, the health or other implication of failing to address the special requirement, and one suitable adjustment, replacement or substitute ingredient.

b. Drug-food interactions, food allergies, food intolerances and cultural and religious dietary sanctions

Complete the following table by providing a brief definition of each of the following terms and providing two examples of each.

c. Key health and legal consequences of failing to address special requirements

Complete the following table by providing at least one health and one legal consequence of the following scenarios.

d. Main customer groups that have special dietary requirements

Complete the following table by providing a brief explanation (one or two sentences) as to the type of special dietary requirements that each of the following groups might have.

e. Nutrients and their food sources
List two food sources for each of the following nutrients

f. Principles of nutrition
Provide brief answers (one or two sentences) to the following questions.

Assessment Task 1 Cover Sheet

Assessment Task 2: Develop and cost special menus

Task summary

In this task, you are required to identify the special dietary requirements of at least two groups of customers and then develop a set of six menus to address the differing dietary needs of those groups. You will also gather feedback on each menu from the customer groups.

This assessment can be completed in your workplace, in the RTO’s training kitchen or across a combination of both.

Required

• Access to textbooks and other learning materials
• Computer with Microsoft Office (or similar) and internet access
• Computers, printers and software for costing and developing menus and meal plans
• Australian Dietary Guidelines
• Recipes that accommodate a range of special dietary requirements
• Assessment summary sheet
• Dietary requirements template (two copies) You will be given an electronic version
• Menu template (six copies) You will be given an electronic version
  

Timing

Your assessor will advise you of the date of these submissions.

Submit

• Assessment summary sheet (one)
• Dietary requirements template (two) You will be given an electronic version
• Completed menus (six)

Naming electronic documents

Each should include:

• course identification code
• assessment task number
• activity number
• document title (if appropriate)
• student name
• the date it was submitted.

For example, SITHKOP004 AT2 Menu Yoshiko Harada 20-10-23.

Assessment Task 2:

Complete the following activities:

1. Carefully read the following scenario

Successful completion of this unit requires that you demonstrate your skills and knowledge by evaluating the special dietary requirements of at least two customer groups and developing and costing six menus or meal plans that address those needs. The menus or meal plans that you develop must, whether in combination or individually, address at least six of the special dietary requirements from the following list:

• 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 carbohydrat
• high or low energy
• high or low protein
• high fibre
• lactovo
• 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.

Two of the menus or meal plans must reflect one or more cultural or religious dietary requirements from the following list:

• Two of the menus or meal plans must address the special dietary requirements of different customer groups from the following list:
• Halal
• Hindu
• Kosher
• vegan
• Vegetarian

Two of the menus or meal plans musr address the special dietary requriements of different customer groups from the following list.

• Adolescents
• athlets
• children
• defence forces
• elderly
• health care
• ill or injured
• infants 
• internationals tourists
• nutritional and energy requriments due to physical condition.
• people in areas affected by disaster or environmental extremes
• people from different socio economic groups
• people in remote areas
• Those with weight problems(Under weight/over weight/obese).

You are also requried to evaluate each of the six menus by obtainig 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.

It is important that you provide evidence that you have done all of these things and we have provided you with two templates to work into. You will need two copies of the Dietary Requirements Template and six copies of the Menus template to complete this task. We have also provided you with an Assessment Summary Sheet which will help you keep track of your requirements for this unit. 

You will need access to two groups of customers to complete this task. For the purposes of this assessment, your customers might be groups of fellow students, groups of the customers of your RTO’s training kitchen or customers in your workplace. When selecting your customers, carefully consider the criteria listed above and read through the whole assessment to ensure that you will be able to meet all of your requirements. Your assessor will assist you to identify a suitable customer base.

What do I need to demonstrate?

During this task, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include:

• Identifying the menu requirements by:
  
  • identifying the dietary and cultural or religious menu requirements of different customer groups
  • assessing the contemporary dietary trends or regimes of a customer or group of customers
  • liaising with other professionals to assist in identifying and confirming the customer’s requirements
  • using effective listening and questioning techniques to gather feedback from customers and other professionals.
• Developing menus and meal plans for special diets by:
  • selecting a variety of suitable foods and meals for specific requirements
  • identifying appropriate combinations of food to meet macro and micro nutrient requirements
  • developing menus and meal plans that promote good health
  • developing menus and meal plans that reduce the incidence of diet related health problems
  • preparing cyclic menus which nutritional requirements and variety
  • ensuring that menus incorporate sufficient choice and variety of dishes
  • recommending food preparation and cooking methods which maximise the nutritional value of food
  • assessing cost-effectiveness of proposed dishes and choosing dishes that provide high yields.
• Documenting special menus and meal plans using correct terminology
• Costing menus by:
  • itemising the components of each dish on the menu
  • calculating portion yields and costs
  • pricing menu items to ensure maximum profitability
  • using technology to cost menus.
• Monitoring the performance of special menus by:
  • seeking feedback from customers and others
  • using feedback to improve menu performance
  • analysing the success of special menus against dietary goals and customer satisfaction.

2. .Identifying the special dietary requirements of each group

Work with the customers from each of the two groups that you identified earlier to identify their special dietary requirements. Keep in mind that you will use this information to develop menus or meal plans which will meet their needs so you will need to understand:

• what their cultural or religious dietary requirements are
• whether there are any food intolerances or allergies in the group
• whether there are particular eating regimes being followed
• what their nutrition goals are
• whether there are any contraindications with medicines
• whether you require input from medical specialists, nutritionists, dieticians or other health professionals

A Dietary Requirements Template has been provided to help you. You will use the information developed in the Dietary Requirements Template to develop and cost menus in Step 3.

3. Planning, costing and developing menus

Use the information that you developed in Step 2 of this assessment to plan, cost and document six menus or meal plans. Your meal plans or menus must meet a range of dietary requirements across the two groups that you identified in Step 2. At least one of the menus must be a cyclic menu. Note: Keep in mind that there are set criteria for the types of menus/meal plans that you must develop and cost. These are explained in Step 1 above and summarised in the Assessment Summary Sheet which accompanies this guide. 

Each menu/meal plan must:

• include a variety of suitable foods and meals according to the special dietary needs being addressed
• include appropriate combinations of food and meet the macro and micro nutrient requirements of your customer/s
• promote the good health of your customer groups
• reduce the incidence of diet related health problems
• balance nutritional requirements and variety
• provide sufficient choice of dishes
• recommend food preparation and cooking methods to maximise the nutritional values of the food
• be documented using correct terminology.

You will also gather and respond to at least two types of feedback from your customer group about each menu. Methods of gathering feedback must be selected from the following list:

• 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 o medical specialists
• seeking staff suggestions for menu items.

A Menus Template has been provided for you to use. You will need six copies of the template. You must complete the Menus Template electronically and each costing must be completed using Excel, a similar spreadsheet package or the menu costing software used in your workplace or RTO.

4. Submit your work

Upload your completed Dietary Requirements Templates (two), Menus Templates (six), Assessment Summary Sheet and associated costings and evidence to your assessor. Ensure that your files are named according to the file naming conventions described earlier in this guide and that they are complete and well organised

Assessment Task 3: Monitoring the performance of special menus

Task summary

In this task, you are required to analyse the customer satisfaction feedback provided in the scenario supplied. You will then use that analysis to make recommendations on how menu performance could be improved.

This assessment is to be completed in the simulated work environment in the RTO.

Requried

• Acess to textbooks and other learning materials.
• Computer with microsoft Office and internet access
• Ruby village template doc

Timing

• Your assessor will advise you of the due date of thes submissions

Submit

• Completed menu perfomances template.

Assessment Task 3:

Complete the following activities:

1. Carefully read the following scenario

Ruby Village is a small, aged care facility in Northern Victoria. Until approximately twelve months ago, the village’s residents enjoyed a high standard of meals prepared by an in-house chef who had been with the organisation for approximately 15 years. Following her retirement, a decision was made to outsource meal preparation to a third-party.

Meals are now delivered, frozen, weekly and thawed/heated by the carers. While there is no doubt that the meals are meeting the nutritional needs of the residents, the feedback is consistently that there is a lack of choice, that the meals are bland and that there is no variety in flavours or textures.

Currently, residents are offered two options for lunch and two options for dinner each day. The managers of Ruby Village have agreed to add a third option to each course and have also agreed to review the menu to add variety.

Another factor to consider is that two of the residents are vegetarian and the current menu is lacking in vegetarian options.

2. Analyse the menu and make recommendations

Analyse the Ruby Village menu in the Ruby Village Template supplied with this resource. Adjust the menu based on the feedback and dietary goals expressed above.

3. Submit your menu

Submit your amended menu to your assessor

Assessment Task 4: Student logbook and assessor observations

Task summary

In this task, you are required to demonstrate your skills and knowledge by preparing dishes for people who have special dietary needs for health, lifestyle or cultural or religious reasons. You will complete a logbook which incorporates templates, reflective journals and, in some cases, third party supervisor reports. You will also be observed in the workplace (or training kitchen This assessment can be completed in your workplace, in the RTO’s training kitchen or across a combination of both.

Submit

• Complete student logbook.
• You have the right to appeal the outcome of assessment decisions if you feel that you have been dealt with unfairly or have other appropriate grounds for an appeal. You are encouraged to consult with the assessor prior to attempting this task if you do not understand any part of this task or if you have any learning issues or needs that may hinder you when attempting any part of the assessment.

ASSESSMENT SUMMARY SHEET

After the assessment, the Assessment Summary Sheet should be signed the Assessor, Student and the Academic Manager. If a Not Competent, has been achieved then strategies to address the gaps in the performance should be have been identified and a time for reassessment organised on the attached resubmission / feedback sheet.