special dietary requirements

Assessment Tasks and Instructions

Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s) SITHCCC018 Prepare food to meet special dietary requirements
Stream/Cluster
Trainer/Assessor
Assessment for this Unit of Competency/Cluster Details
Assessment 1 Assignment
Assessment 2 Practical Observation
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 check your ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
follow recipes to prepare six different dishes that cater to customers with different dietary requests, including at least one of each of the following: food restrictions food preferences cultural or religious requirements modify recipes and menu items to meet dietary requests specified above, excluding or substituting ingredients while maintaining equivalent nutritional value produce above dishes for at least six different customers: within commercial time constraints and deadlines reflecting required quantities to be produced following procedures for portion control and food safety practices when handling and storing food.
Place/Location where assessment will be conducted including timeframes
SSH to complete 

 

Resource Requirements
Refer to the Assessment conditions attached to the SSH Group Mapping Document located in the teacher support tools folder or the “Assessment Conditions” for this unit in the SIT 1.0 Training Package.
Recipes
Instructions for assessment including WHS requirements
You are required to prepare a menu example for each of the recipe categories set out below. Your trainer will provide you with specific recipes for each instance. The criteria overleaf provide an overview of the criteria which will be observed during each instance for each preparation or as instructed.
You are required to follow the Work Place Health and Safety practices and Hygiene procedures as instructed during the training sessions you have participated in for this unit of competency.
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 Satisfactory Not Yet Satisfactory
Feedback to Student: 

 

Assessor(s) Signature(s): Date:    /    /     
Student Signature Date:    /    /     

Assessment 2

Your Tasks

SSH to complete schedule and provide relevant recipes – dish 1-2 are examples

You are required to prepare a menu example for each of the recipe categories set out below. Your trainer will provide you with specific recipes for each instance. The criteria overleaf provide an overview of the criteria which will be observed during each instance for each preparation or as instructed.

Dish to be prepared Dietary request
Dish 1: Flourless Chocolate Cake Recipe Source: SSH Group recipe book, e-coach recipes SITHCCC018 No. of serves: X food restriction Detail: Coeliac food preference Detail:____________________
cultural/religious requirement Detail:____________________
Dish 2: Moroccan Tofu with Mograbieh Recipe Source: SSH Group recipe book, e-coach recipes SITHCCC018 No. of serves: food restriction Detail:____________________ X food preference Detail: vegetarian
cultural/religious requirement Detail:____________________
Dish 3: SSH to complete Recipe Source: SSH Group recipe book, e-coach recipes SITHCCC018 No. of serves: food restriction Detail:____________________ food preference Detail:____________________
cultural/religious requirement Detail:____________________
Dish 4: SSH to complete Recipe Source: SSH Group recipe book, e-coach recipes SITHCCC018 No. of serves: food restriction Detail:____________________ food preference Detail:____________________
cultural/religious requirement Detail:____________________
Dish 5: SSH to complete Recipe Source: SSH Group recipe book, e-coach recipes SITHCCC018 No. of serves: food restriction Detail:____________________ food preference Detail:____________________
cultural/religious requirement Detail:____________________
Dish 6: SSH to complete Recipe Source: SSH Group recipe book, e-coach recipes SITHCCC018 No. of serves: food restriction Detail:____________________ food preference Detail:____________________
cultural/religious requirement Detail:____________________
Dish Assessment Criteria Comment S NYS S NYS
1 Element 1: Confirm special dietary requirements and select ingredients
The food production requirements are identified from recipes and instructions
Student communicates any specific requirements for clarification
Ingredients to be excluded for particular dietary requirements are identified in recipe(s)
Ingredients are correctly identified:
Recipe requirement (suitable for purpose):
Suitable ingredients for special diet menu item(s)
Freshness
FIFO is applied for selecting ingredients
Ingredient labels are checked for hidden ingredients
The correct quantities required are calculated
The ingredients selected for preparation of the recipe meet the specific requirements
Spoilage or deterioration of ingredients are checked and identified
Element 2: Prepare foods to satisfy nutritional and special dietary requirements.
The preparation steps in the recipe are followed in logical order
The steps where menu adjustments are required are correctly identified
Ingredients are substituted for the specific dietary or cultural request
Dietary requirements are communicated to others as relevant for the organisation: Details: ______________________
The selected ingredients provide for the nutritional balance of the dish
Ingredients are weighed according to recipe portion requirements
Ingredients are measured according to recipe portion requirements
Hands are washed between different tasks
Adequate storage vessels for prepared product, waste and use-able trimmings
Re-useable product/ingredients identified and saved
Cutting boards are washed and sanitised or replaced for different tasks
The correct/suitable equipment required to prepare the dish is/are identified:
Each piece of equipment is checked for cleanliness
Each piece of equipment is assembled according to manufacturer’s instructions
The cookery method(s) required for the dish are applied correctly
The equipment is used correctly and in a safe manner
Flourless Chocolate Cake
Baking tin is greased and neatly lined
Correct quantities for ingredients weighed and measured
Eggs separated using a separator
Egg white clean – no traces of yolk
Melted chocolate cooled sufficiently
Mixture prepared in logical sequence
Meringue smooth – no signs of flaking/splitting
Oven pre-heated to 170 C
Enter the specific criteria relevant for the observation of the dish(es) here:
Baked at 170 C ~ 35 minutes / clean needle or skewer
Cooled on rack
Correct ratio chocolate : Sour cream
Ganache smooth
Cake coated evenly
Cut into even slices
Served on chilled plates
Element 3: Presentation and Storage
Suitable service ware selected for presentation at correct temperature (hot/cold)
Suitable garnish is used. Specify: ________________________
Garnish is prepared and of proportional size
Suitable sauce or complimentary is added correctly (as a mirror or topped)
The dish is evaluated and adjusted before being served
Accompaniments are suitable and well presented
The dish is free of drips, smears and finger marks
The service for dishes overall for an order is well timed and acceptable
Re-useable ingredients are identified, wrapped, labelled and stored correctly
Waste and perishables are discarded
Food scraps are removed
Equipment is transferred to wash-up area
The workplace is cleaned, using suitable equipment
Suitable cleaning chemicals and sanitisers are used
Cleaning equipment is rinsed, checked, correctly maintained and stored
Maintenance issues are reported as relevant.