SITHKOP002 Plan and cost basic menus and SITHKOP004 Develop menus for special dietary requirements Joan lawman College Student Assessment Tasks SITHKOP002 Plan and cost basic menus and...

SITHKOP002 Plan and cost basic menus and
SITHKOP004 Develop menus for special dietary requirements    Joan lawman College
Student Assessment Tasks
SITHKOP002 Plan and cost basic menus and
SITHKOP004 Develop menus for special dietary requirements
Student Name:
Student Number:
Contents
Assessment process overview ……………………………………………………………………………… 3
Tips for submitting written work ……………………………………………………………………………… 4
Assessment Task 1: Theory Task ….…………………………………………………………………........ 5
Assessment Task 2: Practical Activity …………………………………………………………………....….20
Assessment Task 3: Practical Activity …………………………………………………………………........ 23
Assessment Task 4: Practical Activity …………………………………………………………………........ 26
Assessment overview
This Student Assessment Task Booklet is used to assess your performance against the requirements of the following unit of competency SITHKOP002 Plan and cost basic menus and SITHKOP004 Develop menus for special dietary requirements. You must satisfactorily complete the following assessment tasks to be deemed competent for these units:
Assessment Task        Assessment Outline
1. Theory task     Written questions
2. Practical activity     Develop menus and meal plans in accordance with customer special dietary requirements.
3. Practical activity     Develop menus in accordance with customer special dietary requirements.
4. Practical activity     Develop menus in accordance with requirements.
Assessment requirements
You will be provided an assessment schedule by your trainer. This will indicate the dates assessments will be undertaken e.g. for practical activities and/ or the dates for assessment submissions e.g. for written work.
Prior to assessment your assessor will provide you information on how to prepare. Ensure you are fully prepared for each assessment task. The resources required for each task are indicated in each task.
If you have identified special learning needs the assessment process and/ or materials may be adjusted to address these requirements. If you feel there is an issue that will impact your performance during an assessment task, it is important to
ing this to the attention of your assessor prior to attempting the task.
Read all assessment task information in full. Contact your assessor to clarify assessment requirements if you are unsure about any aspect of the assessment process or task requirements.
Each assessment task includes a set of instructions that guide you on requirements. Information is also provided on the assessment context (e.g. where it will be undertaken) and conditions (e.g. closed book).
For performance to be deemed satisfactory in an assessment task, you must satisfactorily address all the assessment criteria. You must satisfactorily complete each assessment task to be deemed competent in this unit.
Submitting assessments
You will be informed the process for submitting any written work and what has to be submitted. This information will be supplied with each task. You must submit all work by the due date. Failure to do so may count as a submission attempt.
Complete the Student declaration section of the Assessment Cover Sheet that is supplied with each assessment task. Submit this to the assessor along with your work. Retain a copy of all work submitted for each assessment task.
Academic conduct
Cheating, plagiarism and unauthorised collusion in any form during assessments will result in the assessment submission being invalidated.
Assessment feedback
You will be provided feedback on performance on completion of the task. The feedback will be provided in the Assessment Cover Sheet and will indicate if you have satisfactorily addressed all the assessment criteria and indicate the assessment result as S – Satisfactory or U - Unsatisfactory. Assessors will discuss your performance in each task when providing feedback.
Assessment resubmissions
If you fail to demonstrate satisfactory performance in an assessment task you will be provided another 2 opportunities to address the assessment criteria. The assessor will a
ange this with you.
Accepting the assessment result
Once the assessor has provided written and ve
al feedback, you are required to complete the Accepting assessment result section of the Assessment Cover Sheet.
Assessment appeals
You have the right to appeal the outcome of assessment decisions if you feel you have been dealt with unfairly or have other appropriate grounds for an appeal.
Tips for submitting written work
Assessment questions, report
iefs and project instructions include words that guide you on the expected level of response. The information below is a guide on the expected level and type of response required by questions and instructions that include the highlighted words below.
Note that the following guidance is the minimum level of response required.
List     Identify information in a list format. A short response is required e.g. a list of food items required for a menu.
Identify     Similar to list. A short response is required e.g. identify 3 types of cheese.
Outline     A
ief response of 1 or 2 sentences is required that includes a
ief overview of the main parts/ aspects of the question subject.
Summarise    A
ief response of 1 or 2 sentences is required that includes a
ief overview of the main parts/ aspects of the question subject.
Describe    This requires a more comprehensive response than outline or summarise. When describing something you provide more detailed information of the question subject. You may be often asked to describe processes or aspects/ features or qualities of the question subject. Expected responses will be between 3 to 4 sentences in length.
Explain    When explaining something you provide detailed information on the question subject. You may be asked to explain reasons justifying why you would complete processes in a certain order or why something happened. Expected responses will be between 3 to 4 sentences in length.
Analyse    When responding to questions asking you to analyse something, you should identify key aspects or features of the subject. Expected responses will be between 3 to 4 sentences in length.
Quick summary of assessment process
1. Review task requirements to identify assessment criteria and task requirements.
2. Clarify anything you don’t understand with your assessor.
3. Ensure you are fully prepared to undertake the task.
4. Complete the Assessment Agreement. Provide this to your assessor prior to attempting assessment task 1.
5. Complete the Assessment Task Cover Sheet and submit to you assessor at the commencement of a task that is observed by your assessor or when submitting written work.
6. Undertake the task in accordance with task requirements.
7. Your assessor will provide written feedback in the Assessment Task Cover Sheet and discuss this with you.
8. If required identify and confirm part of the task that must be resubmitted and confirm your understanding of requirements with the assessor.
9. Complete the Student Declaration – Acceptance of assessment result section of the Assessment Task Cover Sheet. Keep a copy of the feedback provided in the Assessment Task Cover Sheet.
Assessment Task 1 – Theory task – Written questions
Overview
In this task you are required to provide written responses to questions.
Assessment conditions & context
This is an open book assessment. Students may refer to their notes during this task. This task is to be completed in your own time and submitted by an agreed date. Submit the completed Assessment cover sheet and question sheet to your assessor at the completion of this task.
Assessment criteria
For performance to be deemed satisfactory in this assessment task, you must satisfactory complete each part of the task (provide an appropriate response to each question). If part of this task is not satisfactorily completed, you will be asked to complete further assessment to demonstrate satisfactory performance.
Resubmissions
You will be provided feedback on your performance by the Assessor. The feedback will indicate if you have satisfactorily addressed each part of the task requirements.
If any part of this task is not satisfactorily addressed your assessor will explain why and provide you written feedback along with guidance on what you must undertake to demonstrate satisfactory performance. Re-assessment attempt/ s will be a
anged at a later time and date.
Appeals
You have the right to appeal the outcome of assessment decisions if you feel you have been dealt with unfairly or have other appropriate grounds for an appeal.
Confirming requirements
Assessors will confirm requirements of this task with you prior to commencement. If you are unsure about any aspect of the requirements, ask your assessor to provide clarification. Consult with the assessor if you have any learning issues/ needs that may impact your performance when attempting this task.
Questions
1. Identify at least 2 sources that restaurants use to access information on cu
ent customer profiles and their food preferences.
    
1. Customer interviews or feedbacks – This can provide a restaurant direct opinion of customers on their favourite dishes, their food preferences, suggestions regarding the menu and immediate response as to what they like and what they do not.
2.Sales data- Another source that indirectly provide a restaurant information on customer profiles and food preferences is sales data. Information such as - which food product is most popularly ordered and during which group of people, what food item is popular among different age groups etc.
2. Provide two examples of how hospitality organisations may access information on the costs of ingredients.
    1.Suppliers- The help suppliers of hospitality organisations can be taken to access costs of various ingredients especially on a seasonal basis. They are the best experts at sourcing better prices and providing best-quality products in a particular range. After all the hospitality organisations are their customers so more business with these means greater profitability to the suppliers.
2. Another important way through which hospitality organisations can access costs of ingredients is their own inventory. If properly and diligently maintained, organisations own records can also help in concluding information if cost of particular ingredients fluctuates seasonally or if it is stable all through the year. Further what conditions may determine cost of a particular ingredient can also be determined if the inventory is explored critically.
3. Outline two different influences that seasonal products and commodities may have on menus of internal catering departments in large organisations. Your response is to address products and commodities.
    1. Diversity and freshness - Seasonal products and commodities can help in designing diverse menus. Since different ingredients are available in different seasons, including dishes that use these ingredients in menu results in a seasonal menus making different dishes available in different seasons. This makes the menu diverse and fresh in different times of year.
2. Cost effectiveness- Since seasonal ingredients and products can be procured easily from local markets, there is no additional storage or transportation cost involved.
4. Outline three main elements for each of the following methods used for assessing the popularity of menu items:
· using customer surveys (written or ve
al)
· online or print popularity indexes
· analysing sales data
    · using customer surveys (written or ve
al)
1) Requires effective and friendly staff – guest interaction method to gather on- spot feedback.
2) Written surveys such as feedback form can be circulated to the guests while they are waiting to pay the bill, however not all customers would be interested to go through the an elaborate form and record responses. Thus it should be easy and quick to read and respond kind of form.
· online or print popularity indexes
1) Use of online devices has gained popularity in collecting customer feedback due to its speed and convenience.
2) In this case alerts can be set for bad reviews therefore damage can be controlled immediately.
· analysing sales data
1) This method of data collection can provide information on dishes that are most popular as well as those that are least. In addition it can also provide information on different groups of customers, their preferences of dishes, allergies, likings etc.
2) Thus method an be useful in long term and will not be able to provide all the above information immediately.
5. Explain the difference between a food allergy and food intolerance.
    
The difference between the two are as follows –
In case of a food allergy, some ingredient on food acts as an allergen that triggers the immune system of individual who has consumed that food. Even if that ingredient is present in very small amounts it can trigger serous immune reactions that may be life threatening at times. On the other hand in food intolerance occurs when the digestive system is unable to digest or tolerate a particular item in food. It is an adverse chemical reaction in digestive system. This has less serous symptoms in comparison to food allergy.
Examples of food allergy – itching in mouth, swelling of lips, tongue, inability to
eathe etc on consumption of certain food ingredients.
Food intolerance – Lactose intolerance in certain individuals.
6. Identify 3 ingredients that are associated with food allergies in popular Asian or Indian dishes. For each ingredient identify a substitute.
    1.Proteins present in cow milk - Milk Cream or other products derived from cow milk added in food cu
ies or even simple cow milk can cause food intolerance in certain people or allergies in others. Coconut milk can be used as a substitute for cow milk that can be used to prepare wholesome meal.
2. Proteins present in eggs can act as allergens in certain people. In preparation of baking products, substitutes such as - Xanthan gum, Mashed bananas or applesauce puree can be used in place of egg as binder.
3.Soy used in various Asian dishes is also a source of allergies in many people resulting in symptoms like running nose,
eathing problems etc. A substitute to it is chick peas or chickpea flour as it has similar consistency and flavour.
1. For each ingredient identified in Q6, identify possible health issues that may be encountered by people who consume the ingredient.
    1. Proteins present in cow milk- can trigger the immune system of the individual, resulting in immune system recognising these proteins as foreign or pathogenic. As result immune response is initiated that can result in symptoms like – redness, difficulty in
eathing and sometimes in life threatening situations.
2. Proteins in eggs ( egg white such as albumin or Apovitellin or yolk such as Levitin or ovovitellin) can trigger immune response especially Ig E ( immunoglobulin E) resulting in responses such as wheezing, abdominal pain, dia
hoea and other serious symptoms.
3. Soy allergy occurs when immune system reacts to soy protein present in soya beans .
2. Identify a substitute ingredient for yeast and gluten flour (one for each).
    1. ingredient for yeast flour: Substitutes for yeast in flour used for baking can be- baking soda, lemon juice , buttermilk and vinegar.
2. ingredient for gluten flour: Oat flour, coconut flour, buckwheat flour, chickpea flou
3. Identify two possible legal factors to consider when planning menus for customers who are gluten and yeast intolerant.
    1. According to FDA regulation, not all foods that meet the definition of “gluten-free” are required to labeled as “ gluten free”. The use of label is voluntary. However if a menu mentions something to be “gluten free “ it...