SITHKOP004 Student Assessment Tasks 1

SITHKOP004 Develop menus for special dietary requirements
Assessment Details
Qualification Code/Title Certificate IV in Commercial Cookery
Assessment Type Assessment Task 1 Time allowed
Due Date Location SCCM Term / Year
Unit of Competency
National Code/Title SITHKOP004 Develop menus for special dietary requirements
Student Details
Student Name Student ID
Student Declaration: I declare that the work submitted is my Signature: ____________________________

own and has not been copied or plagiarised from any person or Date: _____/_/_________
source.
Assessor Details
Assessor’s Name
RESULTS (Please
☐SATISFACTORY ☐NOT SATISFACTORY
Circle)
Feedback to student:
*If Student is Not Satisfactory Assessor Declaration: I declare that I have conducted a
Reassessment Required ☐ Yes ☐ No fair, valid, reliable and flexible assessment with this student,
and I have provided appropriate feedback.
Signature: ________________________
Date: ______/_______/___________
Instructions to the Candidates
 This assessment is to be completed according to the instructions given below in this document.
 Should you not answer the tasks correctly, you will be given feedback on the results and gaps in knowledge.
You will be entitled to one (1) resubmit in showing your competence with this unit.
 If you are not sure about any aspect of this assessment, please ask for clarification from your assessor.
 Please refer to the College re-submission and re-sit policy for more information.
 If you have questions and other concerns that may affect your performance in the Assessment, please inform
the assessor immediately.
 Please read the Tasks carefully then complete all Tasks.
 To be deemed competent for this unit you must achieve a satisfactory result with tasks of this Assessment
along with a satisfactory result for another Assessment.
 This is an Open book assessment which you will do in your own time but complete in the time designated by
your assessor. Remember, that it must be your own work and if you use other sources then you must reference
these appropriately
 Submitted document must follow the given criteria. Font must be Times New Roman, Font size need to be 12,
line spacing has to be Single line and Footer of submitted document must include Student ID, Student Name
and Page Number. Document must be printed double sided.
 This is Individual Assessments. Once you have completed the assessment, please provide the Hard copy of
the Assessments to your Trainer/ Assessor.
 Plagiarism is copying someone else’s work and submitting it as your own. Any Plagiarism will result in a mark
of Not Satisfactory. SCCM uses Safe Assign Plagiarism Checker to check the originality of the student
assessment. Student must be aware of and understand the SCCM’s policy on plagiarism and certify that this
assignment is their own work, except where indicated by referencing, and that student have followed the good
academic practices noted above.
© Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version
File Name: SITHKOP004 Student Assessment Page 1 of 8
April 2021 April 2022 1.0
Introduction
Welcome to the Student Assessment Tasks for SITHKOP004 Develop menus for special dietary
requirements.These tasks have been designed to help you demonstrate the skills and knowledge
that you have learnt during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also
follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide
provides important information for you relating to completing assessment successfully.
Assessment for this unit

SITHKOP004 Develop menus for special dietary requirements describes the performance
outcomes, skills and knowledge required to develop menus and meal plans for people who have
special dietary needs for health, lifestyle and cultural reasons. It requires the ability to identify the
dietary requirements of customers, develop special menus and meal plans to meet those
requirements, cost menus and to monitor and evaluate the success of menu performance.
For youto be assessed as competent, you must successfully complete three assessment tasks:
 Assessment Task 1: Research Report – You must research and report on types of special
diets and dietary requirements.
 Assessment Task 2: Develop and Cost Menus – You must develop and cost six menus or
meal plans.
 Assessment Task 3: Monitoring the Performance of Special Menus – You must evaluate the
performance of a special menu.
Preparing for assessment

Please read through all of the assessment tasks and related documents carefully before you get
started. Ensure that you have everything that you need and seek clarification from your trainer,
assessor or workplace supervisor if you have any questions.
Supporting resources: Supporting resources include templates, journals, workbooks and

portfolios which can be used to support you in providing evidence of your competence. Your
assessor will provide you with these documents before you begin your assessment tasks. For
this unit, the supporting resources comprise:
 Research Report Template (Assessment Task 1)
 Assessment Summary Sheet (Assessment Task 2)
 Dietary Requirements Template (two copies required) (Assessment Task 2)
 Menus Template (six copies required) (Assessment Task 2)
 Ruby Village Template (Assessment Task 3)
Once you have read through the assessment tasks and are satisfied that you are clear on the
requirements and submission dates, complete and sign a Student Assessment Agreement. Your
assessor will countersign the agreement and keep it on file. You will find a Student Assessment
Agreement in Appendix B of your Hospitality Works Student User Guide or your RTO will provide
you with one.
Remember to check your Hospitality Works Student User Guide for information about:
 submitting assessments  re-assessment guidelines
 assessment appeals  responding to written questions.
Assessment Task 1: Research report
Information for students

In this task, you will research the main types of special, cultural and religious diets that are part of
contemporary Australian society.
You will need access to:
 your learning resources and other information for reference
 your Research Report template.
Ensure that you:
 review the advice to students regarding responding to written tasks in the Hospitality Works
Student User Guide
 comply with the due date for assessment which your assessor will provide
 adhere with your RTO’s submission guidelines
 answer all questions completely and correctly
 submit work which is original and, where necessary, properly referenced
 submit a completed cover sheet with your work
 avoid sharing your answers with other students.
i Assessment information
Information about how you should complete this assessment can be found in Appendix
A of the Hospitality Works Student User Guide.Refer to the appendix for information
on:
 where this task should be completed
 how your assessment should be submitted.
Note: You must complete and submit an assessment cover sheet with your work. A
template is provided in Appendix B of the Student User Guide. However, if your RTO
has provided you with an assessment cover sheet, please ensure that you use that.
Activities
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.
Assessment Task 1: Checklist

Student’s name:
Completed
successfully? Comments
Did the student: Yes No
Provide:
 an accurate description
 a health or other implication of

failing to address a special
requirement
 a suitable adjustment, replacement

or substitute ingredient
for each of the diets or dietary regimes
listed in the Research report template?
Provide an accurate definition of:
 drug-food interactions
 food allergies
 food intolerances
 cultural and religious sanctions
and provide two examples of each?
 allergic reaction scenario
 anaphylaxis scenario
 food intolerance scenario.
Accurately describe the likely special

dietary requirements of each of the key
groups listed in section d of the report?
Accurately describe nutrients and their

food sources?
Accurately describe the principles of

nutrition including:
 factors influencing food choices
 food labelling
 role and implications of food

additives and preservatives
 potential health implications of food

choices
 the role of good nutrition in avoiding

dietary disease
 the impact of cooking process on

nutrition
 the Australian Dietary Guidelines?
Task outcome:  Satisfactory  Not satisfactory
Assessor signature:
Assessor name:
Date:

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SITHKOP004 Develop menus for special dietary requirements

Assessment Type Assessment Task 1 Time allowed

Due Date Location SCCM Term / Year

Student Declaration: I declare that the work submitted is my Signature: ____________________________

Instructions to the Candidates

Assessment for this unit

Preparing for assessment

Supporting resources: Supporting resources include templates, journals, workbooks and

 Research Report Template (Assessment Task 1)

 Assessment Summary Sheet (Assessment Task 2)

 Dietary Requirements Template (two copies required) (Assessment Task 2)

 Menus Template (six copies required) (Assessment Task 2)

 Ruby Village Template (Assessment Task 3)

 submitting assessments  re-assessment guidelines

 assessment appeals  responding to written questions.

Assessment Task 1: Research report

Information for students

 your learning resources and other information for reference

 your Research Report template.

Ensure that you:

 adhere with your RTO’s submission guidelines

 answer all questions completely and correctly

 submit work which is original and, where necessary, properly referenced

 submit a completed cover sheet with your work

 avoid sharing your answers with other students.

 where this task should be completed

 how your assessment should be submitted.

1. Carefully read the following information.

 Considerations in a commercial cookery environment.

You will also explore:

 the main customer groups that have 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

Assessment Task 1: Checklist

Did the student: Yes No

 a health or other implication of

 a suitable adjustment, replacement

Provide an accurate definition of:

 cultural and religious sanctions

and provide two examples of each?

 allergic reaction scenario

 food intolerance scenario.

Accurately describe the likely special

Accurately describe nutrients and their

Accurately describe the principles of

 factors influencing food choices

 role and implications of food

 potential health implications of food

 the role of good nutrition in avoiding

 the impact of cooking process on

 the Australian Dietary Guidelines?

Task outcome:  Satisfactory  Not satisfactory

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