Develop menus for special dietary requirements

Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s) SITHKOP004 Develop menus for special dietary requirements
Stream/Cluster
Trainer/Assessor
Assessment for this Unit of Competency/Cluster Details
Assessment 1 Assignment
Assessment 2 Project
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3
Reasonable Adjustment
Has reasonable adjustment been applied to this assessment?
No No further information required
Yes Complete 2.
Provide details for the requirements and provisions for adjustment of assessment:
Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Date
2nd Assessor to complete
I agree the adjustments applied to this assessment are reasonable
Name
Signature Date

Assessment Guidelines

What will be assessed – Performance Evidence
The purpose of this assessment is to assess your 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 dieticians 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.
Place/Location where assessment will be conducted and timeframes for completion
RTO to complete
Resource Requirements
Pen, paper, calculator, Computer, MS Excel or similar software,
Recipe selection relevant for this unit to cover all menu types specified in the assessment conditions for “Performance Evidence”. Futura Recipe Book or Recipes on e-coach for the unit of competency SITHKOP004 Develop menus for special dietary requirements All templates provided in the Student Assessment folder “Support Tools” Customers, supervisors, and health professional to review menu options and obtain feedback
Refer to the Assessment conditions attached to the Futura Group Mapping Document located in the teacher support tools folder or the “Assessment Conditions” for this unit in the SIT 1.0 Training Package.
Instructions for assessment including WHS requirements
The project for assessment 2 consists of 3 parts, Part A, Part B and Part C.
Part A requires the planning and calculation of 6 different menus including 1 cyclic menu or meal plan
Part B requires the evaluation of each menu using at least 2 different evaluation methods overall.
Part C requires the amendment of the menu options and associated costings based on the feedback received in Part B.
You are required to complete each task for this assessment as outlined below in the specific task instructions.
All documentation used to write, calculate or support the individual tasks must be attached and clearly referenced to this project. You will be provided with feedback for each task by your trainer as outlined to you.
Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /201
This assessment: First Attempt 2nd Attempt Extension  Date:    /    /
RESULT OF ASSESSMENT Part A Satisfactory Not Yet Satisfactory
Part B Satisfactory Not Yet Satisfactory
Part C Satisfactory Not Yet Satisfactory
Feedback to Student:
Assessor(s) Signature(s): Date:    /    /     
Student Signature Date:    /    /     

Assessment 2

Project

Your Tasks:

The project for assessment 2 consists of 3 parts, Part A, Part B and Part C.

  • Part A requires the planning and calculation of 6 different menus including 1 cyclic menu or meal plan
  • Part B requires the evaluation of each menu using at least 2 different evaluation methods overall.
  • Part C requires the amendment of at least 1 menu based on feedback and 1 menu to meet cost factors.

You are required to complete each task for this assessment as outlined below in the specific task instructions.

The following formulas are relevant for this assessment:

Support Info
Food cost Percentage: Food Cost : Sales Price x 100 = Food Cost Percentage %
Individual Menu Item (Variable %): Portion Cost : Priced Menu Item x 100= Food Cost %
Setting the Selling Price: Portion Cost : Targeted Food Cost Percentage x 100 = Selling Price

Develop and cost 6 menus or meal plans for the selections you make from the list in the table below as indicated.

Each menu needs to be evaluated. You must choose 2 different evaluation methods overall from the list in the table below.

Menu to be developed Menu type (all required overall) Evaluation of each menu (use at least 2 methods overall)
Menu 1:
Recipe Source: Futura Group, e-coach recipes SITHKOP004 Other: No. of serves:
special diets that are part of contemporary Australian society: Select 2 from this group
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: Select 2 from this group
halal Hindu kosher vegan vegetarian
main types of customer groups that have special dietary requirements: Select 2 from this group 1 selection must be for a 1-week cyclic menu
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
customer satisfaction discussions customer surveys improvements suggested by: customers managers peers staff supervisors suppliers regular staff meetings that involve menu discussions seeking staff suggestions for menu items Satisfaction discussions with Health professionals
Menu 2:
Recipe Source: Futura Group, e-coach recipes SITHKOP004 Other: No. of serves:
customer satisfaction discussions customer surveys improvements suggested by: customers managers peers staff supervisors suppliers regular staff meetings that involve menu discussions seeking staff suggestions for menu items Satisfaction discussions with Health professionals
Menu 3:
Recipe Source: Futura Group, e-coach recipes SITHKOP004 Other: No. of serves:
customer satisfaction discussions customer surveys improvements suggested by: customers managers peers staff supervisors suppliers regular staff meetings that involve menu discussions seeking staff suggestions for menu items Satisfaction discussions with Health professionals
Menu 4:
Recipe Source: Futura Group, e-coach recipes SITHKOP004 Other: No. of serves:
customer satisfaction discussions customer surveys improvements suggested by: customers managers peers staff supervisors suppliers regular staff meetings that involve menu discussions seeking staff suggestions for menu items Satisfaction discussions with Health professionals
Menu 5:
Recipe Source: Futura Group, e-coach recipes SITHKOP004 Other: No. of serves:
customer satisfaction discussions customer surveys improvements suggested by: customers managers peers staff supervisors suppliers regular staff meetings that involve menu discussions seeking staff suggestions for menu items Satisfaction discussions with Health professionals
Menu 6:
Recipe Source: Futura Group, e-coach recipes SITHKOP004 Other: No. of serves:
customer satisfaction discussions customer surveys improvements suggested by: customers managers peers staff supervisors suppliers regular staff meetings that involve menu discussions seeking staff suggestions for menu items Satisfaction discussions with Health professionals
customer satisfaction discussions customer surveys improvements suggested by: customers managers peers staff supervisors suppliers regular staff meetings that involve menu discussions seeking staff suggestions for menu items Satisfaction discussions with Health professionals

Part A

  1. Plan, write and cost each of your menus you have selected in the list above. Each menu must include a minimum of 3-corses each. The food cost for each menu must not exceed $7.50 including all courses.

Complete the details for each menu as outlined below.

  1. 1 menu type selected for main types of customer groups that have special dietary requirements must consist of a 1-week cyclic menu or meal plan consisting of 7 3-course menu with a vegetarian option for each day.

The “Menu Price Balance template” for menu 6 below has these provisions. The food cost for the cyclic menu must not exceed $6.00 for any 3- course menu.

  1. Each menu type must provide nutritionally balanced meal options for the relevant type of dietary requirement.
  1. Use the attached Standard Recipe Card Template (or your own choice of format) and list the ingredients for each menu dish listed in your cycle menu including sides. Alternatively you may use the template “Banquet Analysis Sheet” and cost each menu and all its components in this document.
  1. The Portion size for each dish must consider that there are 3 courses a menu and portion size therefore needs to reflect this.
  1. Calculate each dish and show the cost per serve. Attach your yield calculations where necessary (if you use vegetables or meat, then the calculations must show the net price based on net yields). The support Tool Folder contains yield test tools to assist you in these calculations.
Menu 1
Dietary requirement
Course
Course
Course
Cost each dish of the menu in a Standard Recipe card (template) or use the template SRC_multiple dishes to cost all dishes in one sheet and label each tab.
Menu 2
Dietary requirement
Course
Course
Course
Cost each dish of the menu in a Standard Recipe card (template) or use the template SRC_multiple dishes to cost all dishes in one sheet and label each tab.
Menu 3
Dietary requirement
Course
Course
Course
Cost each dish of the menu in a Standard Recipe card (template) or use the template SRC_multiple dishes to cost all dishes in one sheet and label each tab.