Sithkop004 - Answers

SITHKOP004 - Student Assessment Guide
SIT40516- Certificate IV in Commercial

Cookery SITHKOP004- Develop menus
for special dietary requirements
Student Assessment Guide
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
+0246089972 info@asia.edu.au Version:1.0
Level-6, Suite 6.01/138 Queen Street, +0403143543 www.asia.edu.au Release Date: September 2019
Campbelltown, NSW 2560 Page No: 1
This page is intentionally left blank
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ASSESSMENT RECEIPT FORM
STUDENT NAME:
STUDENT ID:
COURSE CODE:
COURSE TITLE:
TRAINER’S/ASSESSOR’S NAME:
DUE DATE
UNIT CODE AND DESCRIPTION SITHKOP004- DEVELOP MENUS FOR SPECIAL DIETARY
REQUIREMENTS
NOTE:
1. This form must be stapled on top of the Assessment Workbook upon submission.
2. This Assessment Receipt Form must be dated and signed in.
DECLARATION
1. I am aware that penalties exist for plagiarism and academic dishonesty.
2. I am aware of the requirements set by my Trainer/Assessor.
3. I have retained a copy of my Assessment.
Student Signature: Date:
ASSESSMENT RECEIVED BY RTO Name Staf
Name:
Date:
Signature:
================================= Tear Here ===========================

Students must retain this as a Record of Submission.
Assessment Handed On:
Unit Code & Description: SITHKOP004- Develop menus for special dietary requirements
RTO Name Student

Assessment Received by
RTO Name Staf Name: Student ID: .................................................................

………………...……..............……...……...
Student Signature:
Signature: ….………………………………………..…….
…………………………...……...……...…………..
…...
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
This page is intentionally Left Blank
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABOUT THIS
BOOKLET
This assessment booklet and tools has been designed for students undertaking face to
face mode of study to provide information before students take assessments and
contains assessment tools to assess the skills and knowledge required from students to
be deemed competent in this unit.
This booklet might not be suitable for students taking other modes of study e.g. online
or work based.
Please read all the information given to you when you receive this assessment booklet. If
you do not understand any part of this booklet, please inform your assessor/trainer.
The assessment booklet contains two (2) parts:
PART 1: Assessments information: This part contains information on assessments for

this unit of competency and how assessment will be conducted throughout unit to
achieve the competency. It includes:
 Application of the unit of competency

 Purpose of assessment
 Elements, performance evidence and knowledge evidence requirements of the unit
 Conditions, context, required resources and location of the assessment.
 Assessment tasks.
 Outline of evidence to be collected.
 Administration, recording and reporting the requirements including special
adjustments, appeals, reasonable adjustments and assessors’ intervention.
PART 2: Assessment tasks: This part contains the information to successfully

undertake the assessment task. In each assessment task, students will find the following
information:
 Task instructions.
 Role play / Practical Demonstration
information. Information on resources required,
where applicable
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
PART 1
Assessment Information
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Application of the unit of competency:
This unit 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.
The unit applies to all hospitality and catering organisations that prepare and serve food.
This includes hotels, clubs, restaurants, educational institutions, health establishments,
defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport
caterers, event and function caterers.
It applies to those people who operate independently or with limited guidance from
others such as senior cooks, chefs, catering supervisors and managers.
No occupational licensing, certification or specific legislative requirements apply to this

unit at the time of publication.
Purpose of assessment:
The purpose of assessment is to determine competency in the unit SITHKOP004- Develop
menus for special dietary requirements
Elements
Element Elements Title
s
1 Identify menu requirements.
2 Develop menus and meal plans for special diets.
3 Cost and document special menus and meal plans.
4 Monitor special menu performance.
Performance evidence:
ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
st at least six menus or meal plans that individually or in combination meet at least six different special dietary requirements as specified in the know
ve menus or meal plans must reflect one or more cultural or religious dietary requirements as specified in the knowledge evidence
ve menus or meal plans must address the special dietary requirements of different customer groups as specified in the knowledge evidence
f the above menus by obtaining at least two of the following types of feedback:
action discussions with:
ng the course of each business day

ys
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
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
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.
Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
culinary terms and trade names for:

substitute ingredients used to produce dishes with special dietary recipes
ingredients suitable for meeting basic nutritional needs
ingredients that cause common allergic reactions
food additives and preservatives
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 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
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
 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:
 halal
 Hindu
 kosher
 vegan
 vegetarian
main types of customer groups that have special dietary requirements:
 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 afected by disaster or environmental extremes
 people from diferent socioeconomic groups
 people in remote areas
 those with weight problems:
 underweight
 overweight
 obese
 meaning of:
 drug-food interactions
 food allergy
 food intolerance
key health and legal consequences of failing to address special requirements:
 allergic reactions
 anaphylaxis
 food sensitivity or intolerance reactions
basic principles and practices of
nutrition:
 nutrients and their food sources
 influences on food choice
 food and beverage selection influences
 food labelling and interpretation
 role and implications of using food additives and preservatives
 health implications of food choices
 role of good nutrition in avoiding dietary diseases
 efects of various cooking methods and food storage on nutrients
primary components of Australian Dietary Guidelines, in particular those for older
Australians, children and adolescents and their use in menu planning
methods and formulas for calculating portion yields and costs from raw ingredients:
 butcher’s test
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
 standard measures
 standard yield tests.
Context and conditions for assessments:

To comply with the assessment condition of this unit:
 RTO Name will conduct assessment for this unit in its simulated environment
Located at RTO Address
 RTO Name simulated environment has access to computers, printers and software
for costing and developing menus and meal plans and the recipes that
accommodate a range of special dietary requirements.
 You will have access to suitable facilities, equipment and resources, including
Australian Dietary Guidelines.
 Knowledge assessment for this unit will be conducted at RTO Name classrooms
at Unit RTO Address
 All RTO Name Assessors must satisfy the Standards for Registered Training
Organisations’ requirements for assessors; and have worked in industry for at least
three years where they have applied the skills and knowledge of this unit of
competency.
Resources Required:
The assessor will ensure that assessment is conducted in a safe environment and you
have access to the following resources for the unit.
- Computers with access to internet and printers
- DIDASKO learner guide for unit SITHKOP004
- Access to RTO Name simulated environment with access to equipment and
documents defined in conditions of assessment above.
Clustering/holistic assessment:
There is no provision for clustering of assessments in this unit.
Competency Requirements:
To be judged competent in this unit, you will be required to demonstrate all indicators which
are shown in the Marking Guide (assessor’s document).
You must satisfactorily complete all assessment tasks to be Competent (C) in the unit.
Students with unsatisfactory completion of any of the assignment tasks will be deemed
Not Yet Competent (NYC).
Assessors will ensure that the evidence collected meets the requirements of the Rules of
Evidence (authentic, current, sufficient and valid) prior to entering results into the
competency record sheet.
Students unsuccessful at achieving “Satisfactory” for any assessment at the first attempt
will be given two opportunities for reassessment. If the student is still deemed Not Yet
Competent (NYC) after two reassessments in a unit of competency student will be
required to repeat the unit as per the scheduled delivery of the course. For further
details, refer to RTO Name Re- Assessment Policy and RTO Name Course Progress Policy.
Assessment Assessment description Due Location of

tasks date assessment
Assessmen You are required to choose the correct Needs to be
option(s) from the choices given for the completed in
t Task 1
(AT1) – the RTO
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Knowledge questions. You must present their Name
Test assignment in a clear and professional classroom
manner.
You will be given 60 mins to complete
this task.
Assessmen This assessment task is short answer Needs to be
question which demonstrates that you completed in
t Task 2
have the required knowledge to develop the
(AT2) – menus for special dietary requirements.
Worksheets classroom
Student will be given 3 Hours to complete
this task
Assessment This is Project based assessment in RTO Needs to be
Task 3 (AT3) Name simulated environment to develop completed in
– menus for special dietary requirements. RTO Name
Project You are required to develop and cost at
simulated
least six menus or meal plans that
individually or in combination meet at least environment
six diferent special dietary requirements. and research
Two of the above menus or meal plans must be done
must reflect one or more cultural or at home in
religious dietary requirements. their own time
Two of the above menus or meal plans
must address the special dietary
requirements of diferent customer
groups.
Assessment Task:
To achieve competency in this unit, you must satisfactorily complete all the following
assessment tasks within the date and time specified in the session plan. This will
demonstrate that you have all the required skills and knowledge for this unit.
Outline of evidence to be collected:

You must submit the following evidence to be marked competent for this unit. Your
assessor will ensure that the evidence submitted meets the Rules of Evidence which are
valid, sufficient, current and authentic.
Assessment  Completed knowledge test with questions answered and

submit to your assessor electronically or paper-based.
Task 1 (AT1) –
 Complete and sign the cover sheet for assessment task.
Knowledge Test
 Answer all questions correctly in the Written Knowledge
Assessment Task 2 Questions and submit to your assessor electronically or
paper- based.
(AT2) – Worksheets
 Complete and sign the cover sheet for assessment task.
 Satisfactorily completed all tasks

Assessment Task 3  Completed Appendix 3
(AT3) – Project  Completed Appendix 4
 Completed Appendix 5
 Menu 1_Feedback analysis
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
 Menu 1_Feedback example 1
 Menu 1_Feedback example 2
 Completed and signed the cover sheet for assessment task
Administration, recording and reporting requirements:

You must read and follow this information carefully while completing assessments for this
unit of competency and if you are unsure of any instruction, please contact your assessor
to clarify. The assessments are intended to be equitable, fair and flexible.
Submission of assessment:
You must ensure that the completed assessment tasks are submitted along with the
assessment cover sheet:
 Your assessor will mark the submitted assessment, provide feedback to you and
complete the comments section against each task, where applicable.
 ALL tasks must be completed in legible English. It is preferred that the tasks
submitted for assessments are typed and that they are legible and clear, if
handwritten.
 You must submit all assessments on or before the due date specified by the
assessor as per the training plan.
 Extensions for individual assessment tasks may be negotiated in specific
circumstances with your assessor/trainer. However, you need to provide genuine
evidence documents when seeking an extension to due date (e.g. extensions due
to illness will require a medical certificate). To arrange an extension, you must
speak to your assessor prior to the due date. Extensions must be confirmed by
the trainer in writing.
 You are permitted to use dictionaries and to seek support (as required) unless it
puts in jeopardy the integrity of the assessment, your assessor will let you know if this
is the case.
 Unless the assessment task specifically allows pair work or group activities such
as brainstorming, you must submit your own original work and must not copy the
work of other students. Plagiarism is unacceptable.
 You can submit your assessment tasks through the hand in hard copies in the classroom.
Recording an assessment result:
Once the assessments have been completed, the assessor will record the assessment
results on the student assessment record sheets and all results will be approved by the
course coordinator.
Assessors will check that you have completed the student declaration prior to filling out
the assessment sheet.
Retaining assessment records:
RTO Name will securely retain all completed student assessment items for each student
for a period of 18 months from the date on which the judgement of competence for the
student was made. RTO Name will also retain sufficient data to be able to reissue AQF
certification documentation for a period of 30 years.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
All assessment records submitted to the assessor for marking will be stored and retained
properly. And a hard copy submitted to student administration for filing along with the
evidence.
The assessor will ensure that the student records are securely retained in accordance
with the RTO Name record control policy accessible by the Student Administration Officer.
Assessment outcomes:
For unit of competency:
There are two outcomes for assessments: C = Competent and NYC = Not Yet Competent
(requires more training and experience).
You will be awarded C = Competent on completion of the unit when the assessor is
satisfied that you have completed all assessments and have provided the appropriate
evidence required to meet all criteria in line with the Rules of Evidence. If you fail to meet
this requirement, you will receive the result NYC = Not Yet Competent and will be eligible
to be re-assessed in accordance with the RTO Name Re-Assessment Policy and RTO Name
Course Progress Policy.
For assessment task:
There are two assessment outcomes for tasks. S = Satisfactory and NS = Not Satisfactory.
On the individual assessment cover sheet for assessment tasks you will be marked
Satisfactory, if you have completed the task successfully, submitted all evidence and
satisfied the assessment criteria and Not Satisfactory, if you have not completed the
task, the evidence is not sufficient or does not meet the requirements of the assessment
criteria.
Re-assessment:
If you are unsuccessful at achieving competency at the first attempt, you will be given
two further opportunities for re-assessment at a mutually agreed time and date. For
further details, refer to the RTO Name Re-Assessment Policy and RTO Name Course
Progress Policy. As this is a competency based program, the assessment continues
throughout the program until you either achieve Competency in the assessment tasks or
a further training need is identified and addressed.
Student access to records:

You have the right to access current and accurate records of your participation and
results at any time. You can see your results or attendance progress by requesting a copy
of your records by contacting the student administration and the assessor.
Support:
You may seek clarification about the assessment information and the instructions and
tasks at any time from the assessor.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Reasonable adjustments and special learning needs:
RTO Name works to ensure that students with recognized disadvantages can access and
participate in education and training on the same basis as other students. Disadvantages
may be based, for example, upon age, cultural background, physical disability, limited or
non- current industry experience, language, numeracy or digital literacy issues.
Where pre-training interviews and assessments reveal that a student may require special
support or where, after enrolment, it is made apparent that the student requires special
support, reasonable adjustments will be made to the learning environment, training
delivery, learning resources and/or assessment tasks to accommodate the particular
needs of the student. An adjustment is reasonable if it can accommodate the student’s
particular needs, while also taking into account factors such as the student’s views, the
potential efect of the adjustment on the student and others and the costs and benefits
of making the adjustment.
Any adjustments made must:

a. Be discussed, agreed and documented in the assessment record
b. Benefit the student.
c. Maintain the integrity of the competency standards and course requirements as
stipulated in the training package.
d. Be reasonable to expect in a
workplace. Reasonable adjustment may
consist of:
a. Providing additional time for students to complete learning and assessment tasks.
b. Presenting questions orally for students with literacy issues.
c. Asking questions in a relevant practical context.
d. Using large print material.
e. Extending the course duration.
f. Presenting work instructions in diagrammatic or pictorial form instead of words and
sentences.
Complaints and appeals:
If you are dissatisfied with an assessment outcome, you may appeal the assessment
decision. In the first instance, you are encouraged to appeal informally by contacting the
assessor and discussing the matter with them. If you are dissatisfied with the outcome of
such discussion, you may appeal further to either the course coordinator and/or Head of
Department. If you are still dissatisfied, you may appeal formally and in writing to have
the result reviewed. For more information, refer to the Assessment Policy and the
Complaints and Appeals Policy and Procedures.
Assessor intervention:
Assessors will check if you are ready for the assessment, and defer the assessment if you
are not. Feedback will be given to you at the completion of the assessment. During role
play, the assessor may act as a client or employer, where required, but the assessor will
not interfere with the assessment. If the assessment activities might impact on your
safety or that of others, the assessor will stop the assessment immediately.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Plagiarism, cheating and assessment dishonesty:
RTO Name considers plagiarism and cheating as a serious misdemeanour. Evidence of
plagiarism and cheating is treated on a case by case basis and the consequences for
students engaging in such practices may include failure of the assessment or unit or
exclusion from the course. For more information, refer to RTO Name’s Assessment Policy.
Assessor feedback:
Assessors will provide feedback on the assessment that you have submitted. This can
identify your strengths and weaknesses or be an overall comment on your submission. A
copy of the feedback along with your submission will be given to you and you must keep
a copy of it throughout the completion of the course.
Student Declaration:
I..........................................................................(Student Name) have read and understand the
information provided above and also understand and accept that any act of plagiarism
and academic dishonesty may have penalties including cancellation or suspension of my
enrolment with RTO Name. I further declare that:
 All assessment work submitted for this unit competency is my own original work
and plagiarism and collusion has not occurred.
 Assessment work has not been copied or submitted for any other unit/course.
 I have taken proper care and efort to ensure my work has not been copied by
another person.
 I have retained a copy of this assessment for my own records in the event I have to
reproduce my work.
 I am aware that any assessment deemed unsatisfactory will require me to undergo
reassessment which may be diferent to the one originally submitted.
Student signature: ............................................................... Date: ....../....../.......
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
PART 2
Assessment tasks
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Assessment Cover Sheet: Assessment Task 1 (AT1)
Student Detail
Student Name
Student Id:
Group No (If Applicable):
Assessment Details
Unit of Competency SITHKOP004- Develop menus for special dietary
requirements.
Assessment Task Knowledge Test
Due Date
Date of Submission
Assessment Outcome Satisfactory □ Not Satisfactory □ Not completed □
Date
Assessor name
Assessor Signature and
Date
Comments/Feedback
Student Plagiarism Declaration: By submitting this assessment to the college, I

declare that this assessment task is original and has not been copied or taken from
another source except where this work has been correctly acknowledged. I have made
a photocopy or electronic
copy or photograph of my assessment task, which I can produce if the original is lost.
Assessor Student
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
I have received, discussed and accepted my
result as above for this task and I am aware
I declare that I have conducted a fair, valid, of my appeal rights.
reliable and flexible assessment with this
student, and I have provided appropriate
feedback. I also declare that I have undertaken
the indicated assessment integrity checks
Google check for plagiarism  Yes No
Check for Copying/Collusion  Yes No
Check for Authenticity (own work)  Yes No
Cheating or use of model answers  Yes No
Signature: .......................................................
Signature: ........................................................
Date: ..............................................................
Date: ................................................................
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Assessment task 1: Knowledge Test
Required documents and equipment:
- Computer with internet connection to refer to various resources.
- Student assessment booklet and a pen (organized by the student).
- RTO Name Learners’ resources for the unit SITHKOP004- Develop menus for special
dietary requirements. (organised by the trainer).
- Learner’s notes
Instructions for students:

This assessment will be conducted in the RTO Name classroom with access to the
resources listed above.
You must satisfactorily perform all tasks to be deemed satisfactory for the assessment.
Planning the assessment

- Recommended date for assessment: [Trainer to provide]
- Access all resources mentioned in required resources either printed copies or access
via the internet
- Time required for assessment: 60 mins
- You must:
o Answer all the questions satisfactorily to be deemed competent
o Complete the assessment and submit in due timelines
o Submit with a completed assessment cover sheet
- Your assessor will set a time to provide feedback
Evidence specifications:
At the end of the assessment, you will be required to submit the following evidence before
the due date specified by the assessor:
- You are required to submit a completed (ticked) multiple choice question listed in
Knowledge test.
- Completed and signed cover sheet for assessment
Evidence submission:
- Documentation can be submitted electronically or paper-based.
- Your assessor will record the assessment outcome on the assessment cover sheet.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
1. Your hotel is hosting a conference for yogis, the majority of whom are vegans. What
foods would you add to your normal breakfast bufet to meet their requirements?
(a) Organic, honey-glazed granola and rice milk.
(b) Plenty of biodynamic yoghurt and muesli.
(c) More free-range eggs and whole grain toast.
(d) Scrambled tofu, fresh fruit and muesli. (Correct)
2. Contemporary dietary trends include diets with low-fat meals. You prepare meals in
a childcare centre for 0 to 5-year-olds. Assess the suitability of a low-fat dietary
regime for these children.
(a) Not suitable for any of the children. (Correct)
(b) Not suitable for the babies, but suitable for the 1 to 5-year olds.
(c) Not suitable for the 0 to 2-year-olds, but suitable for the 3 to 5-year-olds.
(d) Suitable for all the children.
3. You work in a boarding school. Who should you liaise with to clarify the dietary
requirements of a child with coeliac disease?
(a) Your colleagues.
(b) The principal of the school and the child’s teacher.
(c) The child.
(d) Health and medical personnel. (Correct)
4. What are the possible consequences of serving a meal which ignores customers’ special
dietary requirements?
(a) Legal action taken against your organization for breaching WHS legislation.
(b) Health or medical consequences for the customer and legal
consequences for your organization. (Correct)
(c) There are no consequences of ignoring customers’ special dietary requirements.
Their health is their responsibility.
(d) Food poisoning or other illnesses related to cross-contamination.
5. You cook in a hospital. One of the patients has lactose intolerance. What choices
can you ofer with their muesli at breakfast?
(a) Choice of low-fat or full-cream milk.
(b) Choice of rice or almond milk. (Correct)
(c) Choice of plain or fruit yoghurt.
(d) You should not be serving muesli at all. They’re allergic to it!
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
6. Which meal has the appropriate combination of food to meet macro- and
micronutrient requirements for adults?
(a) Green salad with tomato, avocado and cucumber, with fruit compote for dessert.
(b) Steak covered in grilled onions, side of chips, with cake and mango ice cream
for dessert.
(c) Grilled fish baked potato and mixed steamed vegetables, with fruit
compote for dessert. (Correct)
(d) Pasta marinara and garlic bread, with fruit pie for dessert.
7. What does a well-developed menu or meal plan do?

(a) Promotes good health and reduces the incidence of diet-related
health problems. (Correct)
(c) Reduces the cost of menu items created for special dietary needs.
(c) Minimizes the amount of information staf need to know about special dietary
needs.
(d) Ensures stock ordering and purchasing is completed accurately.
8. What should you keep in mind when preparing cyclic menus?

(a) You should balance nutritional requirements.
(b) You should vary ingredients and cooking methods.
(c) You should vary quality points such as taste, texture and colour.
(d) You should keep all of these in mind. (Correct)
9. You’re preparing an à la carte menu and wish to include options for vegetarians,
vegans, gluten-free and dairy-free diners. How many choices should you provide in
each category?
(a) At least one.
(b) At least two. (Correct)
(c) At least three.
(d) At least four.
10. Which preparation and cooking methods maximize the nutritional value of vegetables?
(a) Washing, roasting and holding in the bain-marie.
(b) Washing and not cooking at all. (Correct)
(c) Peeling and steaming as needed.
(d) Washing and steaming as needed.
11. Which must you accurately calculate to determine the production costs of your
menu items?
(a) All ingredients in the dishes or food production items.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
(b) All ingredients that yield less than 100% and the wastage.
(c) Labour and operational costs of the kitchen.
(d) All expenditure items. (Correct)
12. Which formula would you use to calculate actual food cost from raw ingredients
which yield 100%?
(a) Purchase unit cost x usage % = actual food cost. (Correct)
(b) Purchase weight ÷ purchase unit x 100 = actual food cost.
(c) EP ÷ AP = actual food cost.
(d) Quantity required ÷ yield % = actual food cost.
13. You have assessed your menu items for cost-efectiveness. Which one should you
choose to place on the menu?
(a) The menu items that meet all these criteria.
(b) The menu items with the largest usage percentage.
(c) The menu items with high yield. (Correct)
(d) The menu items with the highest food cost percentage.
14. What kind of terminology should you use in your menus and meal plans?
(a) Terminology that’s descriptive yet truthful. (Correct)
(b) Descriptions that encourage purchase even if they aren’t quite accurate.
(c) Terminology that is impressive to other chefs.
(d) Your menus and meal plans should include all these kinds of terminology.
15. Why do you need to seek ongoing feedback from customers and others?
(a) So you have something to contribute at staf meetings.
(b) You don’t need to seek ongoing feedback from customers or others.
(c) To change your customer profile if necessary.
(d) To improve your menu’s performance. (Correct)
16. What do you analyze the success of your special menus against?
(a) Profitability, dietary goals and customer satisfaction. (Correct)
(b) None of these answers are correct.
(c) The number of health-related issues reported by customers who dine at your
establishment.
(d) Feedback from staf, customers and suppliers.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
17. What information should you base adjustments to your menus on?
(a) Butcher’s tests and standard yield tests.
(b) All of these.
(c) Feedback and profitability. (Correct)
(d) Culinary balance and nutritional balance.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Knowledge Questions checklist – to be completed by the assessor
Marking criteria Students

response (to
After the Knowledge Questions, the student has provided authenticity for be
the following questions: completed
by the
assessor)
1. Your hotel is hosting a conference for yogis, the majority of whom are vegans. What foods
S NS
would you add to your normal breakfast bufet to meet their requirements?
2. Contemporary dietary trends include diets with low-fat meals. You prepare meals in a
S NS
childcare centre for 0 to 5-year-olds. Assess the suitability of a low-fat dietary regime for these
children.
3. You work in a boarding school. Who should you liaise with to clarify the dietary
S NS
requirements of a child with coeliac disease?
4. What are the possible consequences of serving a meal which ignores customers’ special S NS
dietary
requirements?
5. You cook in a hospital. One of the patients has lactose intolerance. What choices can you
S NS
ofer with their muesli at breakfast?
6. Which meal has the appropriate combination of food to meet macro- and micronutrient
S NS
requirements for adults?
7. What does a well-developed menu or meal plan do? S NS
8. What should you keep in mind when preparing cyclic menus? S NS
9. You’re preparing an à la carte menu and wish to include options for vegetarians, vegans,
S NS
gluten- free and dairy-free diners. How many choices should you provide in each category?
10. Which preparation and cooking methods maximise the nutritional value of vegetables? S NS
11. Which must you accurately calculate to determine the production costs of your menu S NS
items?
12. Which formula would you use to calculate actual food cost from raw ingredients which yield
S NS
100%?
13. You have assessed your menu items for cost-efectiveness. Which one should you choose
S NS
to place on the menu?
14. What kind of terminology should you use in your menus and meal plans? S NS
15. Why do you need to seek ongoing feedback from customers and others? S NS
16. What do you analyse the success of your special menus against? S NS
17. What information should you base adjustments to your menus on? S NS
Task outcome S NS
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
response (to
After the Knowledge Questions, the student has provided authenticity for
be
the following questions:
completed
by the
assessor)
Assessor’s remarks
Assessor’s Date
signature
Assessment date
Students signature Date
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Student Detail
Student Name
Student Id:
Assessment Details
Unit of Competency SITHKOP004 – Develop menus for special dietary
requirements
Assessment Task Worksheets
Due Date
Overall AT2 Satisfactory Not Satisfactory □ Not completed
Assessment □ □
Outcome
Date
Assessor name
Assessor Signature
and
Date
Comments/Feedback
Student Plagiarism Declaration: By submitting this assessment to the college, I declare that
this assessment task is original and has not been copied or taken from another source
except where this work has been correctly acknowledged. I have made a photocopy or
electronic
copy or photograph of my assessment task, which I can produce if the original is lost.
Assessor Student
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
I declare that I have conducted a fair, valid, result as above for this task and I am aware
reliable and flexible assessment with this of my appeal rights.
Google check for plagiarism  Yes
No
Check for Copying/Collusion  Yes
No
Check for Authenticity (own work)
Signature: .....................................................
 Yes No
Cheating or use of model answers Date: ..............................................................
 Yes No
Signature: .........................................................
Date: .................................................................
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Assessment task 2: Worksheets

- RTO NAME Learners’ resources for the unit SITHKOP004 – Develop menus for
special dietary requirements (organised by the trainer)
- Model answers and marking checklist
Instructions for trainer
This assessment will be conducted in RTO name classroom with access to the resources
listed above.
You must answer all knowledge questions as part of this assessment and they can submit
answers in either electronic or paper-based. The assessor will verify the authenticity of
your work by asking questions regarding the answers provided. You must satisfactorily
answer all Worksheet questions to be deemed Satisfactory for this assessment.
Planning the assessment:

- Recommended date for assessment - [Set a date as per timetable]
via the internet
- Time required for assessment: 3 hours
- You must:
o Answer all the questions satisfactorily to be deemed competent.
o Complete the assessment and submit in due timelines.
o Submit with a completed assessment cover sheet.
- Assessor will set a time to provide feedback.
At the end of the assessment, student will be required to submit the following evidence
before the due date specified by the assessor:
 Completed answer sheet with all questions answered.

 Completed and signed cover sheet for the assessment.
 Documentation can be submitted electronically or paper-based.
 Assessor will record the assessment outcome on the assessment cover sheet.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
SECTION 1: IDENTIFY MENU REQUIREMENTS
Q1: List ten things that can influence customers’ food and beverage choices.
ANS: The ten things that can influence customers’ food and beverage choices are:
 Religion
 Health
 Cultural needs
 Age
 Food cost
 Family background
 Socio economic status
 Eating habits
 Country
 Geographic place
Q2: Identify five diferent customer groups you’re likely to cater for when developing
menus for special dietary requirements.
ANS: The five diferent customers groups for special dietary are:
 Children
 Older people
 Sportsmen
 Teenagers
 Army/Police
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Q3: List the five Dietary Guidelines for Australians.
ANS: The five dietary guidelines for Australians are:
 Be physically active and select portions of nutritious food and beverages to fulfil your
energy need to reach and maintain a healthy weight.
 Every day, eat a wide range of healthy foods from these five categories.
 Consume foods low in saturated fat, added salt, added sugars, and alcohol in
moderate.
 Help, encourage, and promote breastfeeding
 Take care of your food by preparing it and storing it.
Q4: Explain how to take responsibility for determining the dietary requirements of a
child, adolescent or adult.
ANS: When it comes to food consumption, we must be responsible for checking whether
any customers have any food allergies or medical preferences. It is also my primary
duty to ensure that all orders are completed according to specific instructions in the
customer's best interests.
Q5: Which lunch would suit a customer who requires kosher food? State why the other
two meals would be unacceptable.
Pea and ham soup with green salad: This lunch choice will be unsuitable for customers because
one of the key ingredients is pig, which is prohibited by religious beliefs.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Cream of chicken soup and a grilled cheese sandwich: This lunch choice would be inappropriate
for the customer because the menu contains cheese, which is prohibited in kosher food.
Lentil soup with brown rice and a green salad: For a consumer who follows the Jewish faith, this
would be acceptable.
Q6: Which dinner would suit a customer who requires halal food? State why the other
two meals would be unacceptable.
Beer-battered fish and chips with a green salad: This dinner would not be suitable for the
customer because it contains alcohol.
Tofu and vegetable stir-fry with rice: This dinner adheres to Muslim practice.
Barbecued prawns, rice and steamed vegetables: This meal is inappropriate since prawns are
forbidden in Islam.
Q7: Explain the diferent requirements of vegetarian customers, who may be Buddhist
or Hindu.
Vegans: People who only eat a plant-based diet and do not consume any animal products.
Lacto-vegetarians: People who only eat dairy products and vegetables.
Ovo-vegetarians: Individuals who eat both eggs and vegetables
Lacto-ovo vegetarians: People who eat eggs, dairy products, and vegetables
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560
+0403143543 www.asia.edu.au Release Date: September 2019
Page No: 31
Q8: You’re cooking for a customer with coeliac condition. What must you avoid using when
preparing your dishes?
ANS: We must avoid gluten-containing products and instead use gluten-free alternatives.
Q9: You’re cooking for children at a boarding school. Three of them have diabetes. Describe
three ways you help them control their blood glucose levels.
ANS: The three ways are:
 I'll prepare foods with a low saturated fat content.

 I'll prepare foods that are high in fibre and carbohydrates.
 I'm not going to include any sugary beverages.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Q10: Define the term ‘drug-food interaction’.
ANS: The term "drug food interaction" refers to situations in which a person with a medical condition
consumes food that may have an adverse efect on their health due to a reaction between the food
and the medicine.
Q11: Define the term ‘food allergy’.

ANS: When you eat a certain food, the immune system has an unpleasant or harmful reaction.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Q12: Define the term ‘food intolerance’.
ANS: Food intolerance is a negative reaction to a food, beverage, food additive, or compound
contained in foods that causes symptoms in one or more body organs and systems, although it does
not always mean food allergy.
Q13: You’re cooking for children on a sports camp. Some of them have allergies. Identify five
ingredients which commonly cause allergic reactions.
ANS: Five ingredients which commonly cause allergic reactions are:
 Eggs
 Soya
 Nuts
 Food coloring
 Sea food
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Q14: Describe seven symptoms a customer with allergies could experience if you
completely ignore or fail to adequately address their special dietary requirements.
ANS: The seven symptoms are:

 Itching or tingling sensations
 Bee hives
 Lips, face, and other body parts swelling
 Nasal congestion
 Cramps in the abdomen
 Nausea
 Fainting
Q15: State one culinary term or trade name for the following food additives and preservatives.
Flavor enhancers: MSG
Antioxidants: Salt
Q16: Explain the roles of the food additives below.
Artificial colors: They are food additives that brighten the colour of food to make it more
appealing to the eye.
Preservatives: They are chemical additives to food that help to extend the shelf life of any food.
Q17: State the legal consequences of failing to address customers’ allergies, intolerances or
sensitivities.
ANS: The legal consequences are:
 There's a possibility we'll have to pay a fine, either personally or as a company.
 Possibility of imprisonment
 Your business licence may be revoked.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Q18: Read and interpret the ingredients on the food packaging label. Is this product kosher?
INGREDIENTS: Potatoes (30%), tofu, chickpeas, tomatoes, onions, peanut oil, salt, ginger,
garlic, coriander, chilies, cumin, cornstarch, herbs, spices, water
ANS: NO
Q19: Read and interpret the ingredients on the food packaging label. Is this product OK
for customers with gluten allergies?
ANS: NO
for customers with peanut allergies?
ANS: NO
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
for customers with soybean allergies?
ANS: NO
for vegans?
ANS: YES
Q23: List five people you can liaise with to identify and clarify customer requirements.
ANS: The five people you can liaise with to identify and clarify customer requirements are:
 Customer
 Dietician
 Managers
 Head Chef
 Health officials
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Q24: State four communication skills you would use during the menu-planning process to
invite the input of health and other professionals and determine the diet
requirements of customers.
ANS: The communication skills are:

 Pay attention to the preparing stafs and take notes.
 Gather feedback from customers on the menu.
 Inquire to your employees and coworkers about how you can develop the
menu as a team.
 Request menu input from the technical staf.
Q25: Which contemporary dietary trends and regimes would you say are suitable for
these customers?
A customer experiencing symptoms of food allergies or intolerances: Elimination
A customer being treated for obesity: Low Carbs
A customer building muscle and endurance: Low Kilo joule/ High protein
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Q26: What customers should only follow a low-kilo joule diet if under medical supervision?
ANS: Only young customers in their twenties should adopt a low-calorie diet.
Q27: It’s important to continually seek information on emerging dietary trends. List three ways
you could research them.
ANS: The three ways are:
 Internet
 Dieticians
 Government Health Notice
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
SECTION 2: DEVELOP MENUS AND MEAL PLANS FOR SPECIAL DIETS
Q28: You must be able to manage yourself and take responsibility for the design of
menus and meal plans. State the steps you would take to develop and write a
menu or meal plan.
ANS: The steps are:
 Make a list of all the meal plans in a journal.

 Make a rough copy of all of your menu suggestions.
 Perform a feasibility analysis
 Get advice from doctors and dieticians to stop any health problems.
 Find a nearby vendor or supplier.
 Prepare the sample dishes, cook them, and serve them.
 Evaluate your sample or tasting dish
Q29: Explain four ways to provide variety in cyclic menus.
ANS: The four ways are:
 The concept of cyclic means should be clear.

 Make the cycle longer
 Make the general menu more relevant.
 Create a menu that isn't too repetitive.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Q30: When developing meal plans and menus, you must be able to create meals which
contain appropriate combinations of foods to meet macro- and micronutrient
requirements. Identify the four macronutrients to keep in mind.
ANS: The four macro nutrients are:
 Vitamins that are fat soluble

 Natural mineral
 Element traces
 Vitamins that are soluble in water
Q31: There are three categories of carbohydrates. What are they?
ANS: The three categories are:
 Complex carbohydrates: Starch

 Simple carbohydrate: Sugar
 Fibre
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Q32: List five water-soluble vitamins our body requires.
ANS: The five water soluble vitamins are:
 Vitamin B2
 Vitamin B6
 Vitamin B12
 Vitamin C
 Niacin
Q33: List two fat-soluble vitamins we require.
ANS: The two fat soluble vitamins are:

 Vitamin A
 Vitamin D
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Q34: List six minerals and trace elements your body requires.
ANS: The six materials are:
 Magnesium
 Manganese
 Fluoride
 Iodine
 Iron
 Sodium
Q35: Identify the five categories of foods which contain the nutrients we need to promote
good health and help us avoid dietary disease.
ANS: The five categories are:

 Vegetable
 Meat
 Dairy
 Fruit
 Cereals or grains
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Q36: You should select meals which meet a wide variety of macro- and micronutrient
requirements. What kinds of meals are best suited to this?
ANS: Fruits, vegetables, high-quality proteins, nuts, beans, and whole grains make up a
macro meal. A micro meal is a meal that is high in protein but low in carbohydrates.
Q37: Explain how you would incorporate sufficient choice in a cyclic menu.
ANS: Add variety and value to the general menu to prevent distractions, and prepare your menu to
avoid repetition.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Q38: Explain how you would incorporate sufficient choice in an à la carte menu.
ANS: The points are:
 The menu must be created in such a way that it supports your restaurant's brand
concept and meets the needs of your customers.
 The cost of food has a significant efect on the operating margin of a la carte restaurant.
Since no two activities are the same, the food cost must be calculated monthly.
Q39: Remember, your customers’ health is your responsibility. List seven foods you should
limit when developing menus and meal plans to reduce diet-related health problems.
ANS: The seven foods are:

 Gluten free
 Coeliac
 Vegan
 Paleo
 Nut allergies
 Diary and lactose tolerance
 Vegetarian
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Q40: You sometimes need to select suitable foods to use as substitutes when meeting
customers’ specific requirements.
Next to these three ingredients, state an equivalent ingredient you’d replace it with to
address the needs of a customer on a low-fat
diet. Pouring cream: Low-fat milk may be used
either.
Sour cream: 1 tablespoon lemon juice in heavy
whipping cream
Coconut cream: 1 cup light cream with a quarter teaspoon of coconut extract
Q41: List two suitable substitutions for the following ingredients to meet the requests of a
lactose intolerant customer.
Butter: Olive oil
Milk: Almond or Soya milk
Yoghurt: Coconut milk or soya milk yoghurt
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Q42: Identify four cooking methods you could employ to maximize nutritional value in food.
ANS: The four cooking methods are:
 Grilling
 Poaching
 Steaming
 Boiling
Q43: Which preparation method maximizes nutritional value in fruits and vegetables, a. or b.?
a. Washing
b. Peeling
ANS: (A) Washing
Q44: Describe how to safely store food to retain nutrients and avoid contamination.
ANS: The ways are:
 Separate fresh and cooked foods in the refrigerator.
 Cooked food must be stored in airtight containers with the date prepared clearly
marked.
 Use the ingredients that were previously shelved in a First in First Out (FIFO) rotation.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
SECTION 3: COST AND DOCUMENT SPECIAL MENUS AND MEAL PLANS
Q45: Identify ten expenditure items you’d need to accurately calculate to determine
production costs of menu items.
ANS: The ten expenditures are:
 Main ingredients
 Cooking oil
 Accompaniments
 Seasonings
 Sauces
 Garnishes
 Disposable plastic wares
 Serviettes
 Decorations
 Condiments
Q46: List the three standard measures you would use when itemizing ingredients and
calculating portion yields and/or costs from raw ingredients. Provide an example of
each one.
ANS: To calculate Actual food cost:

 Purchase unit cost* usage % = Actual Food Cost
To calculate Usage percentage:

 Purchase weight / Purchase unit * 100 = Usage percentage
To calculate total cost of the recipe:

 Add total cost of the each ingredients
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Q47: You buy 10 kg potatoes. After washing, peeling and trimming them you have 9.5 kg left.
Calculate the yield % of the potatoes. State the formula you used. Show how you
arrived at this figure.
ANS: Edible portion (EP) / As Purchased Quantity (AP) * 100 = yield percentage
9.5 (EP) / 10 (AP) * 100 = 95%
The yield percentage of the 10 Kg potatoes is 95^%
Q48: Calculate the yield % of the turkey. State the formula you used. Show how you
As purchased quantity (APQ) 20 kg

Edible portion quantity (EPQ) 12 kg
ANS: Edible portion (EP) / As Purchased Quantity (AP) * 100 = yield percentage
12 (EP) / 20 (AP) * 100 = 60%
The yield percentage of the Turkey is 60%
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Q49: Calculate the usable trim % of the turkey. State the formula you used. Show how you

Usable trim weight 5 kg
ANS: Usable trim weight / APQ * 100 = usable trim %

5 Kg / 20 Kg * 100 = 25%
The usable Trim % of the Turkey is 25%
Q50: Calculate the waste % of the turkey. State the formula you used. Show how you

Usable trim weight 5 kg
Waste trim weight 3 kg
ANS: Waste Trim Weight / APQ * 100 = Waste percentage

3 / 20 * 100 = 15 %
The waste % of the Turkey is 15%
Q51: Use the information to calculate the actual cost of the zucchini.
State the three formulas you used and the steps you took to arrive at this cost.
Ingredients Quantit Unit Purchas Purchase Cos

y t
e unit
unit price Yield Total cost
Zucchini 300 g 1 kg $5.95 95% $1.78
ANS:
Edible Portion Quantity (EP) / As Purchased Quantity (AP) * 100 = yield %
950 grams / 1 Kg * 100 = 95%
Purchase weight / purchase unit * 100 = usage %

300 g / 1000 g * 100 = 30%
Purchase unit cost * usage % = actual food cost

$ 5.95 * 30 % = $ 1. 78
The actual cost the Zucchini is $ 1.78

ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Q52: List three ways you can get the necessary technological skills to calculate yield and
costs from raw ingredients using computers and software programs.
ANS: Below are the ways:

 Make use of Excel spreadsheets or enroll in a course based on it.
 By participating in in-house computer workshops
 Seek advice from more experienced colleagues on how to use computers.
Q53: Calculate the profitable selling price of a dish with a food cost per portion of $8.25
and a standard food cost percentage of 25%.
State the formula you used. Show how you arrived at this price.
ANS: Food cost per portion * 100 / standard food cost (SFC) % = selling price
$ 8.25 * 100 / 25 = $ 33
The profitable selling price of the dish is $ 33.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Q54: You need to adjust your menu so it includes high-yield desserts. Which dessert would
you choose?
Dish name Section Portio Food Food Raw selling Adjusted

n cost/portio cost price selling
size n % price
Brandy
Pâtisserie Dessert $2.11 22% $9.59 $9.50
custard
Éclairs Pâtisserie Dessert $3.08 32% $9.62 $9.75
Chocolate
cake
ANS: The high yield dessert is the Chocolate cake as it has fewer yields compared to other two
desserts.
Q55: Identify the least profitable menu item, which should definitely be excluded.
Dish name Section Portio Food Food Raw selling Adjusted

n cost/portio cost price selling
size n % price
Brandy
custard
Éclairs Pâtisserie Dessert $3.08 32% $9.62 $9.75
Chocolate
cake
ANS: The least profitable dessert is Éclairs as it has the highest food cost when compared with the
other two desserts.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Q56: You need to assess cost-efectiveness against budgetary constraints. List four things
to keep in mind when setting prices.
Q57: You’re documenting a vegetarian menu item: spinach and ricotta lasagne. List
seven dish characteristics you could use in the menu description. Provide an
example of the terminology you’d use for each one.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Q58: Identify two ways you can use technology to help you write comprehensive meal
plans and menus.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
SECTION 4: MONITOR SPECIAL MENU PERFORMANCE
Q59: Identify four ways you can get ongoing feedback from customers and others to
improve menu performance.
Q60: List three ways you can analyse customer satisfaction with menu items.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Q61: Explain how to analyse menu success against profitability.
Q62: Describe what you can do to make sure your menu meets customers’ dietary goals.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Q63: What should you do if menu items are unprofitable?
Q64: Explain three ways you could adjust menus based on feedback and success.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Worksheet checklist – to be completed by the assessor

response (to
After the Worksheet, the student has provided authenticity for the be
following questions:
completed
by the
assessor)
1. List ten things that can influence customers’ food and beverage choices. S NS
2. Identify five diferent customer groups you’re likely to cater for when developing menus for
S NS
special dietary requirements.
3. List the five Dietary Guidelines for Australians. S NS
4. Explain how to take responsibility for determining the dietary requirements of a child, S NS
adolescent
or adult.
5. Which lunch would suit a customer who requires kosher food? State why the other two
S NS
meals would be unacceptable.
6. Which dinner would suit a customer who requires halal food? State why the other two meals
S NS
would be unacceptable.
7. Explain the diferent requirements of vegetarian customers, who may be Buddhist or Hindu. S NS
8. You’re cooking for a customer with coeliac condition. What must you avoid using when
S NS
preparing your dishes?
9. You’re cooking for children at a boarding school. Three of them have diabetes. Describe
S NS
three ways you help them control their blood glucose levels.
10. Define the term ‘drug-food interaction’. S NS
11. Define the term ‘food allergy’. S NS
12. Define the term ‘food intolerance’. S NS
13. You’re cooking for children on a sports camp. Some of them have allergies. Identify five
S NS
ingredients which commonly cause allergic reactions.
14. Describe seven symptoms a customer with allergies could experience if you completely
S NS
ignore or fail to adequately address their special dietary requirements.
15. State one culinary term or trade name for the following food additives and preservatives. S NS
16. Explain the roles of the food additives below. S NS
17. State the legal consequences of failing to address customers’ allergies, intolerances or
S NS
sensitivities.
18. Read and interpret the ingredients on the food packaging label. Is this product kosher? S NS
19. Read and interpret the ingredients on the food packaging label. Is this product OK for S NS
customers with gluten allergies?
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
response (to
completed
by the
assessor)
customers with peanut allergies?
customers with soybean allergies?
vegans?
23. List five people you can liaise with to identify and clarify customer requirements. S NS
24. State four communication skills you would use during the menu-planning process to invite S NS
the input of health and other professionals and determine the diet requirements of customers.
25. Which contemporary dietary trends and regimes would you say are suitable for these S NS
customers?
26. What customers should only follow a low-kilojoule diet if under medical supervision? S NS
27. It’s important to continually seek information on emerging dietary trends. List three ways S NS
you
could research them.
28. You must be able to manage yourself and take responsibility for the design of menus and S NS
meal plans. State the steps you would take to develop and write a menu or meal plan.
29. Explain four ways to provide variety in cyclic menus. S NS
30. When developing meal plans and menus, you must be able to create meals which contain S NS
appropriate combinations of foods to meet macro- and micronutrient requirements. Identify
the four macronutrients to keep in mind.
31. There are three categories of carbohydrates. What are they? S NS
32. List five water-soluble vitamins our body requires. S NS
33. List two fat-soluble vitamins we require. S NS
34. List six minerals and trace elements your body requires. S NS
35. Identify the five categories of foods which contain the nutrients we need to promote good S NS
health and help us avoid dietary disease.
36. You should select meals which meet a wide variety of macro- and micronutrient S NS
requirements. What kinds of meals are best suited to this?
37. Explain how you would incorporate sufficient choice in a cyclic menu. S NS
38. Explain how you would incorporate sufficient choice in an à la carte menu. S NS
39. Remember, your customers’ health is your responsibility. List seven foods you should limit S NS
when
developing menus and meal plans to reduce diet-related health problems.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
response (to
completed
by the
assessor)
40. You sometimes need to select suitable foods to use as substitutes when meeting S NS
customers’
specific requirements.
Next to these three ingredients, state an equivalent ingredient you’d replace it with to address
the needs of a customer on a low-fat diet.
41. List two suitable substitutions for the following ingredients to meet the requests of a S NS
lactose intolerant customer.
42. Identify four cooking methods you could employ to maximise nutritional value in food. S NS
43. Which preparation method maximises nutritional value in fruits and vegetables, a. or b.? S NS
44. Describe how to safely store food to retain nutrients and avoid contamination. S NS
45. Identify ten expenditure items you’d need to accurately calculate to determine production S NS
costs of menu items.
46. List the three standard measures you would use when itemising ingredients and S NS
calculating portion yields and/or costs from raw ingredients. Provide an example of each one.
47. You buy 10 kg potatoes. After washing, peeling and trimming them you have 9.5 kg left. S NS
Calculate the yield % of the potatoes. State the formula you used. Show how you arrived at
this figure.
48. Calculate the yield % of the turkey. State the formula you used. Show how you arrived at S NS
this figure.
49. Calculate the usable trim % of the turkey. State the formula you used. Show how you S NS
50. Calculate the waste % of the turkey. State the formula you used. Show how you arrived at S NS
this figure.
51. Use the information to calculate the actual cost of the zucchini. S NS
State the three formulas you used and the steps you took to arrive at this cost.
52. List three ways you can get the necessary technological skills to calculate yield and costs S NS
from raw ingredients using computers and software programs.
53. Calculate the profitable selling price of a dish with a food cost per portion of $8.25 and a S NS
standard food cost percentage of 25%.
State the formula you used. Show how you arrived at this price.
54. You need to adjust your menu so it includes high-yield desserts. Which dessert would you S NS
choose?
55. Identify the least profitable menu item, which should definitely be excluded. S NS
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
response (to
completed
by the
assessor)
56. You need to assess cost-efectiveness against budgetary constraints. List four things to S NS
keep in mind when setting prices.
57. You’re documenting a vegetarian menu item: spinach and ricotta lasagne. List seven dish S NS
characteristics you could use in the menu description. Provide an example of the terminology
you’d use for each one.
58. Identify two ways you can use technology to help you write comprehensive meal plans and S NS
menus.
59. Identify four ways you can get ongoing feedback from customers and others to improve S NS
menu performance.
60. List three ways you can analyse customer satisfaction with menu items. S NS
61. Explain how to analyse menu success against profitability. S NS
62. Describe what you can do to make sure your menu meets customers’ dietary goals. S NS
63. What should you do if menu items are unprofitable? S NS
64. Explain three ways you could adjust menus based on feedback and success. S NS
Task outcome S NS
Assessor’s remarks
Assessor’s Date
signature
Assessment date
Students signature Date
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Student Detail
Student Name
Student Id:
Assessment Details
Unit of Competency SITHKOP004- Develop menus for special dietary
requirements.
Assessment Task Project
Due Date
Date of Submission
Assessment Outcome Satisfactory □ Not Satisfactory □ Not completed □
Date
Assessor name
Assessor Signature and
Date
Comments/Feedback
Student Plagiarism Declaration: By submitting this assessment to the college, I

declare that this assessment task is original and has not been copied or taken from
another source except where this work has been correctly acknowledged. I have made
a photocopy or electronic copy or photograph of my assessment task, which I can
produce if the original is lost.
Assessor Student
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
result as above for this task and I am aware
I declare that I have conducted a fair, valid, of my appeal rights.
reliable and flexible assessment with this
Google check for plagiarism  Yes No
Check for Copying/Collusion  Yes No
Check for Authenticity (own work)  Yes No
Cheating or use of model answers  Yes No
Signature: .......................................................
Signature: ........................................................
Date: ..............................................................
Date: ................................................................
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Assessment task 3: Project

- RTO Name Learners’ resources for the unit SITHKOP004- Develop menus for
special dietary requirements. (organised by the trainer)
- Appendix 3 (Menu overview template)
- Appendix 4 (Daily meal plan and checklist)
- Appendix 5 (Menu costing template)
- Background Information
- Learner’s notes
Instructions for students:
You must satisfactorily complete each assessment criteria listed to be marked
satisfactory The assessment activity requires students to:
- Complete Project A and B

- Complete all tasks after each project
- Answer all questions
Project A- This assessment requires you to develop and cost menus or meal plans that
meet diferent special dietary requirements of customers.
Project B- This assessment requires you to research a contemporary/emerging dietary

trend or regime.
Planning the assessment
- Recommended date for assessment: [Trainer to provide]

via the internet
- Time required for assessment: Project A- Each menu will be done over 2 hours (6
menus x 2= 12 hours)
Project B- You will conduct the research at home in your
own time and present it to the assessor. Students will be given 2 hours
- You must:
o Produce all evidence as required.
o Complete the assessment and submit in due timelines
o Submit with a completed assessment cover sheet
- Assessor will set a time to provide feedback
At the end of the assessment, students will be required to submit the following
evidence before the due date specified by the assessor:
- Answer all questions
- Satisfactorily completed all tasks
- Completed Appendix 3
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
- Menu 1_Feedback analysis
- Menu 1_Feedback example 1
- Completed and signed cover sheet for assessment
- Documentation can be submitted electronically or paper-based.
- Assessor will record the assessment outcome on the assessment cover sheet.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
AT2- Project A
 Go to Appendix 2 (Background information) and read the information provided.
 You are required to develop and cost at least six menus or meal plans that
individually or in combination meet at least six diferent special dietary
requirements listed in Appendix 2
 At least one menu must be a cyclic menu.
 Other types of menu formats can be used when preparing all other menus, for
example, à la carte, set, daily, seasonal or weekly menu formats.
 Two of the menus or meal plans must address the special dietary requirements of
diferent customer groups listed in Appendix 2
 Two of the menus or meal plans must reflect one or more cultural or religious
dietary requirements listed in Appendix 2
 All menus must be evaluated by obtaining at least two of the types of feedback
listed in Appendix 2 for each menu.
 Menus or menu plans must:
- be developed within commercial time constraints
- demonstrate methods for responding to feedback and adjusting menus
- incorporate basic principles and practices of nutrition, including macro-

and micronutrient requirements.
There are six tasks in this assessment, one for each of the six menus you must develop.
You must complete all sub-tasks in each task.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Task 1: Menu 1 – Cyclic menu
Task 1.1: Identify the dietary and cultural requirements of customers
 Select a customer group for your cyclic menu.
 Students will choose any one from the following:
- Children
- Elderly
- International Tourists
 Identify the dietary and cultural requirements of your customer group.
 You must confirm your selected customer group and dietary, cultural or religious
requirements with your trainer/assessor prior to undertaking this assessment.
 The size of the group must be discussed and confirmed with your trainer/assessor.
Although a specific number is not specified, the group size must be substantial
enough to replicate realistic workplace demands of a senior cook, chef, catering
supervisor or manager.
 Answer all the questions.
Q1: What customer group is your menu developed for?
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Q2: What are their dietary and/or cultural requirements?
Q3: What sources of information did you use to determine these requirements?
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Q4: Whom did you liaise with to identify and confirm customer requirements?
Q5: What would the health consequences (if any) be if you ignored the special dietary
requirements of this customer group?
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Q6: What goals(s) would you set for your menus based on the information you’ve
researched about your customer group. That is, what are you hoping to achieve by
planning and documenting a meal plan and menu?
Task 1.2: Document a menu overview

 Go to Appendix 3 (Menu Overview template)
 Discuss and confirm the time period for your cyclic menu prior to commencing
this task, for example, two, three or four weeks.
 Brainstorm a range of menu ideas to suit the customer, dietary and cultural or
religious requirements identified in Task 1.1 for at least two weeks of your cyclic
menu.
 Sort your menu suggestions into a rough draft of your menu using the Appendix 3
(Menu overview template)
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Task 1.3: Develop menus and meal plans for special diets
 Go to Appendix 4 (Daily meal plan and checklist)
 Print or cut and paste seven copies of the daily menu plan and checklist (one copy
for each day of the week).
 Complete a meal plan for each day of the week for the first week of your cyclic
menu as per your menu overview from Task 1.2.
 Complete the table for each menu item (breakfast options, morning tea, lunch
options, afternoon tea and dinner options) for each day of the week.
 Use the checklist for each menu item to ensure your meal plans (and entire
menu) are well planned and meet the nutritional, dietary, cultural or religious
requirements of your customer group.
Task 1.4: Cost menus

 Go to Appendix 5(Menu Costing)
 Select one day from the menu developed in Task 1.3.
 Calculate the portion yields and costs of all ingredients required to prepare and
produce all menu options ofered on your selected day.
 Calculate other expenditure items used in the preparation or service of the menu item.
 Calculate the total cost for one serve or portion for each menu option.
 You must complete Appendix 5 one menu costing table for each menu item.
Task 1.5: Monitor menu performance

 Go to Appendix 2 (Background Information)
 Implement the menu in your workplace or training environment.
 Monitor the performance of the menu by obtaining feedback from customers or
others by using at least two of the methods listed in Appendix 2
 You can use feedback mechanisms currently used within the organisation, modify
existing mechanisms to assist in gathering necessary information, or create your
own.
 Document and analyse the results of your feedback to determine the following.
- Success of your menu against dietary goals for the customer group
nominated in Task 1.1
 Level of customer satisfaction with the menu
 Save your feedback results and analysis locally as Menu 1_Feedback analysis. You
will need to refer to it to respond to questions in Task 1.6.
 Scan or photograph at least one example of each type of feedback method you
used to obtain feedback. Save as Menu 1_Feedback example 1 and Menu
1_Feedback example 2.
 Submit the following to your assessor:
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Task 1.6: Review performance
Answer the following questions based on your analysis of feedback in Task
1.5. Q1: What methods/techniques did you use to obtain feedback?
Q2: Who did you seek feedback from?
Q3: Did you achieve the dietary goals you set in Task 1.1?
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Q4: Which menu items did not meet dietary goals?
Q5: Briefly explain why you think menu items did or did not meet dietary goals.
Q6: Which menu items rated the highest customer satisfaction score?
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Q7: Which menu items rated the lowest customer satisfaction score?
Q8: Briefly explain why you think customers were or were not satisfied with the menu items.
Q9: Describe the changes you would make to your completed menu based on the
feedback you received.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Task 2: Menu 2

Select a customer group for your cyclic menu.
Students will choose any one from the
following:
- Children
- Elderly
Identify the dietary and cultural requirements of your customer group.

You must confirm your selected customer group and dietary, cultural or religious
The size of the group must be discussed and confirmed with your trainer/assessor.
Answer all the questions.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Go to Appendix 3 (Menu Overview template)
Discuss and confirm the time period for your cyclic menu prior to commencing this task,
for example, two, three or four weeks.
Brainstorm a range of menu ideas to suit the customer, dietary and cultural or religious
requirements identified in Task 1.1 for at least two weeks of your cyclic menu.
Sort your menu suggestions into a rough draft of your menu using the Appendix 3 (Menu
overview template)
Go to Appendix 4 (Daily meal plan and checklist)
Print or cut and paste seven copies of the daily menu plan and checklist (one copy for
each day of the week).
Complete a meal plan for each day of the week for the first week of your cyclic menu as
per your menu overview from Task 1.2.
Complete the table for each menu item (breakfast options, morning tea, lunch options,
afternoon tea and dinner options) for each day of the week.
Use the checklist for each menu item to ensure your meal plans (and entire menu) are
well planned and meet the nutritional, dietary, cultural or religious requirements of
your customer group.

Go to Appendix 5(Menu Costing)
Select one day from the menu developed in Task 1.3.
Calculate the portion yields and costs of all ingredients required to prepare and produce
all menu options ofered on your selected day.
Calculate other expenditure items used in the preparation or service of the menu item.
Calculate the total cost for one serve or portion for each menu option.
You must complete Appendix 5 one menu costing table for each menu item.

Go to Appendix 2 (Background Information)
Implement the menu in your workplace or training environment.
Monitor the performance of the menu by obtaining feedback from customers or others by
using at least two of the methods listed in Appendix 2
You can use feedback mechanisms currently used within the organisation, modify existing
mechanisms to assist in gathering necessary information, or create your own.
Document and analyse the results of your feedback to determine the following.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
- Level of customer satisfaction with the menu
Save your feedback results and analysis locally as Menu 1_Feedback analysis. You will
need to refer to it to respond to questions in Task 1.6.
Scan or photograph at least one example of each type of feedback method you used to
obtain feedback. Save as Menu 1_Feedback example 1 and Menu 1_Feedback example
2.
Submit the following to your assessor:

ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Task 3: Menu 3

following:
- Children
- Elderly

ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Go to Appendix 3 (Menu Overview template)
Discuss and confirm the time period for your cyclic menu prior to commencing this task,
for example, two, three or four weeks.
Brainstorm a range of menu ideas to suit the customer, dietary and cultural or religious
requirements identified in Task 1.1 for at least two weeks of your cyclic menu.
Sort your menu suggestions into a rough draft of your menu using the Appendix 3 (Menu
overview template)


own.

ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Task 4: Menu 4

following:
- Children
- Elderly

ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

menu.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C


own.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Task 5: Menu 5

following:
- Children
- Elderly

ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
menu.


own.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Task 6: Menu 6

 Select a customer group for your cyclic menu.
 Students will choose any one from the following:
- Children
- Elderly
 Identify the dietary and cultural requirements of your customer group.

 You must confirm your selected customer group and dietary, cultural or religious
 The size of the group must be discussed and confirmed with your trainer/assessor.
 Answer all the questions.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

menu.

ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

own.

ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Assessor checklist
To be completed by the assessor.
Learner’s name:
Did the learner successfully Completed

demonstrate evidence of their Assessor comments
ability to do the following? Yes No
Did the learner identify the
dietary, cultural and religious
menu requirements of diferent
customer groups.
Did the learner liaise with other

professionals to identify and
confirm customer requirements.
Did the student consider the input

of health and other professionals
in the menu-planning process.
Did the learner confirm health

consequences of ignoring special
dietary requirements of customers.
Did the student select a variety of

suitable foods and meals for
specific requirements.
Did the learner identify appropriate

combinations of food to meet macro-
and micronutrient requirements.
Did the learner develop and write

menus and meal plans that
promote good health and reduce
the incidence of diet-related health
problems.
Did the learner use planning and
organisation skills to complete menus
within commercial time constraints.
Did the student prepare cyclic

menus and balanced nutritional
requirements and variety.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Did the learner incorporate
sufficient choice of dishes into the
menus.
Did the learner use the correct

terminology in menus and meal
plans.
Did the student use appropriate

oral communication skills to seek
feedback.
Date of Project
_ _/_ _ /_ _ _ _
Final Outcome Satisfactory
Yes No
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
AT2- Project B
This assessment requires students to research a contemporary/emerging dietary trend or
regime.
Students are required to do the following.
- Research a contemporary/emerging dietary trend or regime and answer all

the questions.
Task 1: Research and short-answer questions

Q1: What dietary trend or regime did you base your research on?
Examples of dietary trends or regimes the learner might research include the following.
Q2: What are the strengths and weakness of the dietary trend or regime?
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
+0246089972
info@asia.edu.au Version:1.0
+0403143543
Level-6, Suite 6.01/138 Queen Street, www.asia.edu.au Release Date: September 2019
Q3: Liaise with other professionals. Would this dietary trend or regime be suitable for a child?
Why? Why not?
Response will vary depending on the dietary regime researched by the learner.
Q4: Liaise with other professionals. Would this dietary trend or regime be suitable for a
pregnant or lactating woman? Why? Why not?
Response will vary depending on the dietary regime researched by the learner.
Q5: Liaise with other professionals. Would this dietary trend or regime be suitable for an
older Australian? Why? Why not?
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
+0246089972
+0403143543
athlete?
obese person? Why? Why not?
Assessor checklist
To be completed by the assessor.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
+0246089972
+0403143543
Learner’s name:

Assessed contemporary dietary trends
and regimes.
Liaised with other

professionals to identify and
confirm customer requirements.
Identified health consequences of

ignoring special dietary requirements
of customers.
Identified main types and

characteristics of special diets that
are part of contemporary
Australian society.
Identified requirements of the

main types of customer groups
that have special dietary needs.
Applied basic principles and

practices of nutrition.
Date of Project
_ _/_ _ /_ _ _ _
Final Outcome Satisfactory
Yes No
Competency Record Summary Sheet:
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
+0246089972
+0403143543
Competency Record Summary
Sheet
Unit of
SITHKOP004- Develop menus for special dietary
Competenc
requirements
y:
Student’s Name: Student’s ID:
Date of
Assessor’s Name:
completio
n:
Student Results
Not yet
Assessmen Satisfactory(S)
Not
satisfactory( Completed
ts NYS)
Assessment 1: Knowledge Test   
Assessment 2: Worksheets   
Assessment 3: Project   
Comments:
Note: student is required be marked satisfactory in all assessment tasks to be deemed competent
in this unit.
Unit Outcome:  Competent  Not Yet Competent
Is re-assessment
required:  Yes  No
Assessor’s Signature: Date:
Student’s Signature: Date:
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
+0246089972
+0403143543
Appendix1- Assessment resource in
RTO Name simulated
environment
RTO Name will conduct assessment for this unit in its simulated environment located at
Address and student will have access to following resources.
Assessment must ensure access to:
 computers, printers and software for costing and developing menus and meal plans
 Australian Dietary Guidelines
 recipes that accommodate a range of special dietary requirements.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
+0246089972
+0403143543
Appendix 2
Special dietary requirements
 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
Cultural or religious dietary requirements
 Halal
 Hindu
 Kosher
 Vegan
 Vegetarian
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
+0246089972
+0403143543
Customer groups addressed
 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 afected by disaster or environmental extremes
 People from diferent socio-economic groups
 People in remote areas
 Underweight persons
 Overweight persons
 Obese
Methods of evaluation
 Customer satisfaction discussions with:

 customers
 employees during the course of each business day
 Customer surveys
 Improvements suggested by:
 customers
 managers
 peers
 staf
 supervisors
 suppliers
 Regular staf meetings that involve menu discussions.
 Satisfaction discussions with:
 customers
 allied health professionals
 dietitians
 medical specialists
 Seeking staf suggestions for menu items
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
+0246089972
+0403143543
Appendix 3 Menu overview template
Menu overview
Cyclic menu items week 1
Meals Monday Tuesday Wednesday Thursday Friday Saturday Sunday

Breakfast (1)
Breakfast (2)
Morning tea
Lunch (1)
Lunch (2)
Afternoon
tea
Dinner (1)
Dinner (2)
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Version:1.0
Level-6, Suite 6.01/138 Queen Street, +0246089972 info@asia.edu.au Release Date: September 2019
Campbelltown, NSW 2560 +0403143543 www.asia.edu.au Page No: 124
Cyclic menu items week 2
Meals Monday Tuesday Wednesda Thursday Frid Saturday Sunday

y ay
Breakfast
(1)
Breakfast
(2)
Morning tea
Lunch (1)
Lunch (2)
Afternoon
tea
Dinner (1)
Dinner (2)
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Version:1.0
Campbelltown, NSW 2560 +0403143543 Page No: 125
www.asia.edu.au
Appendix 4- Daily meal plan and checklist
Daily meal plan and menu item checklist
Day:
Meals Menu Main Cookin Colou Flavou Textur Sizes/ Nutrie Checklist
items ingredie g rs rs es shapes nt s
nt s method
s
Breakfast  Ingredients suitable for customer group
(1)  Uses prep/cooking methods that
maximise nutritional value
 Meets requirements for menu and food variety
 Meets macro-/micronutrient requirements
 Meets Australian Dietary Guidelines
 Meets nutritional requirements of
customer group
 Uses correct terminology
Breakfast  Ingredients suitable for customer group
(2)  Uses prep/cooking methods that
customer group
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Version:1.0
www.asia.edu.au
nt s method
s
Morning  Ingredients suitable for customer group
tea  Uses prep/cooking methods that
customer group
Lunch (1)  Ingredients suitable for customer group
 Uses prep/cooking methods that
customer group
Lunch (2)  Ingredients suitable for customer group
customer group
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Version:1.0
nt s method
s
Afternoo  Ingredients suitable for customer group
n tea  Uses prep/cooking methods that
customer group
Dinner (1)  Ingredients suitable for customer group
customer group
Dinner (2)  Ingredients suitable for customer group
customer group
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Version:1.0
www.asia.edu.au
Appendix 5- Menu Costing
 Print or copy and paste this table as many times as required for your menu and add or
delete rows as required.
 Menu number is the Task number for the menu you are developing, for example, the
cyclic menu developed in Task 1 will be menu number 1, Task 2 is menu number 2,
and so on.
Menu item name Yield: Menu no.

Qty Unit Purchase Purchas Cos
unit e unit t
price $ Yiel Total
d cost
% $
Total cost of recipe $
Portion cost $
Other expenditure items
Expenditure item Qty Unit Purchase Cost per unit $
price per
unit $
Total expenditure item $

cost
Total cost of menu item per
$
portion (total recipe cost plus total
expenditure item costs)
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Version:1.0
Copyright: Instructions in this tool have been developed by NTA and RTO Name for sole purpose of use by RTO Name. Any part of these
assessment instructions cannot be reproduced in full or part for without approval of RTO Name and NTA which holds authorship rights
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Version:1.0

Sithkop004 - Answers

Uploaded by

Copyright:

Available Formats

Sithkop004 - Answers

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Sithkop004 - Answers

Uploaded by

Copyright:

Available Formats

SITHKOP004 - Student Assessment Guide

SIT40516- Certificate IV in Commercial

Student Signature: Date:

ASSESSMENT RECEIVED BY RTO Name Staf

================================= Tear Here ===========================

RTO Name Student

RTO Name Staf Name: Student ID: .................................................................

The assessment booklet contains two (2) parts:

PART 1: Assessments information: This part contains information on assessments for

 Application of the unit of competency

PART 2: Assessment tasks: This part contains the information to successfully

No occupational licensing, certification or specific legislative requirements apply to this

ng the course of each business day

culinary terms and trade names for:

Context and conditions for assessments:

Assessment Assessment description Due Location of

Outline of evidence to be collected:

Assessment  Completed knowledge test with questions answered and

 Satisfactorily completed all tasks

Administration, recording and reporting requirements:

Recording an assessment result:

For unit of competency:

For assessment task:

Student access to records:

Any adjustments made must:

Student signature: ............................................................... Date: ....../....../.......

Student Plagiarism Declaration: By submitting this assessment to the college, I

Instructions for students:

Planning the assessment

7. What does a well-developed menu or meal plan do?

8. What should you keep in mind when preparing cyclic menus?

Marking criteria Students

7. What does a well-developed menu or meal plan do? S NS

8. What should you keep in mind when preparing cyclic menus? S NS

Students signature Date

Required documents and equipment:

Planning the assessment:

 Completed answer sheet with all questions answered.

ANS: The five dietary guidelines for Australians are:

Lacto-vegetarians: People who only eat dairy products and vegetables.

Ovo-vegetarians: Individuals who eat both eggs and vegetables

ANS: The three ways are:

 I'll prepare foods with a low saturated fat content.

Q11: Define the term ‘food allergy’.

ANS: Five ingredients which commonly cause allergic reactions are:

ANS: The seven symptoms are:

Flavor enhancers: MSG

Q16: Explain the roles of the food additives below.

ANS: The legal consequences are:

 There's a possibility we'll have to pay a fine, either personally or as a company.

 Your business licence may be revoked.

ANS: The communication skills are:

A customer being treated for obesity: Low Carbs

ANS: The three ways are:

ANS: The steps are:

 Make a list of all the meal plans in a journal.

Q29: Explain four ways to provide variety in cyclic menus.

ANS: The four ways are:

 The concept of cyclic means should be clear.