special dietary requirements
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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. |
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