•
SITHKOP004 Develop Menus for Special Dietary Requirements
Activity workbook
RTO Name and Code:
Golden wattle group Pty Ltd T/A Meridian Vocational College 45039, CRICOS 03551M
Student Name:
Student ID:
Assessor Name:
Primary Unit to be assessed
Date
____/____/____
AQF level under which the unit is being assessed
SIT40516 Certificate IV in Commercial Cookery
Related documentation
☐ Student Assessment Record
☐ Short Answer questions
☐Activity Workbook / ODC
Location of assessment
Workplace ☐
Simulated workplace ☐
Acknowledgments
This activity workbook was prepared by Golden Wattle Group Pty Ltd T/A Meridian Vocational College RTO 45039
The workbook is copyright in terms of its intellectual property, presentation and structured content, and entitles licensed training organisations to use, modify, extract or include any information as required by a special interest group or theme specific retail business.
Apart from any use as described above and/or permitted under the Copyright Act 1968 (as amended), no part may be reproduced without prior written permission.
The content of this workbook was drawn from a range of commercially available resources and, where appropriate, acknowledgement is provided.
Written by:
RTO 45039 CRICOS 03551M
Level 2 West
50 Grenfell Street, Adelaide 5000
Telephone XXXXXXXXXX
XXXXXXXXXX
1 | Page
Page 4 of 23
MVC-CMS RTO # XXXXXXXXXXCRICOS # 03551M Revision Date: XXXXXXXXXX
MVC-CMS RTO # XXXXXXXXXXCRICOS # 03551M Revision Date: XXXXXXXXXX
Contents
How to use this Activity workbook 2
Range of Conditions 4
Learner instructions 6
Australian Dietary Guidelines 7
Background Information 8
Raw ingredient yield test percentages 13
Task 1: Identify Menu Requirements 15
Topics for discussion with the health professional 15
SUNNYBRAE AGED CARE CLIENT OVERVIEW SPECIAL MEAL PLANS 17
Task 2: Develop Menus and Meal Plans for Special Dietary diets 18
MEAL PLAN ONE 19
MEAL PLAN TWO 20
MEAL PLAN THREE 21
MEAL PLAN FOUR 22
MEAL PLAN FIVE 23
MEAL PLAN SIX 24
Cyclic Menu Overview 25
Nutritional information 26
Task 3: Cost and Document Special Menus and Meal Plans 27
MEAL PLAN COSTING ONE 27
MEAL PLAN COSTING TWO 28
MEAL PLAN COSTING THREE 29
MEAL PLAN COSTING FOUR 30
MEAL PLAN COSTING FIVE 31
MEAL PLAN COSTING SIX 32
Operational Kitchen Costs 33
Expenditure Costs 33
Labour Cost Considerations 33
Wastage Cost Considerations 33
Task 4: Monitor Special Menu Performance 34
Sunny
ae Aged Care Meeting Agenda 37
Sunny Brae Aged Care Meeting Minutes: Menu Evaluation 37
Assessment Instrument – Observation/Demonstration of Competency 40
How to use this Activity workbook
Throughout this workbook you will be led through several tasks that relate to SITHKOP004 Develop Menus to Meet Special Dietary Requirements. Several activities will be introduced to you that will enable you to confirm your learning or to reinforce a point that is critical to the topic being learned.
Please keep this workbook clean and attach to your final assessment for submission to your trainer. Please keep a copy of tasks for your own records.
Performance Evidence
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
Develop and cost at least six menus or meal plans that individually or in combination meet at least six different special dietary requirements as specified in the knowledge evidence
Two of the above menus or meal plans must reflect one or more cultural or religious dietary requirements as specified in the knowledge evidence
Two of the above menus or meal plans must address the special dietary requirements of different customer groups as specified in the knowledge evidence.
Evaluate each of the above menus by obtaining at least two of the following types of feedback:
Customer satisfaction discussions with:
· customers
· employees during the course of each business day
· customer surveys
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.
ELEMENTS
PERFORMANCE CRITERIA
Elements describe the essential outcomes.
Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify menu requirements.
1.1. Identify dietary and cultural or religious menu requirements of different
customer groups.
1.2. Assess contemporary dietary trends and regimes.
1.3. Liaise with other professionals to identify and confirm customer
requirements.
1.4. Identify health consequences of ignoring special dietary requirements
of customers.
2. Develop menus and meal plans for special diets.
2.1. Select a variety of suitable foods and meals for specific requirements.
2.2. Identify appropriate combinations of food to meet macro and
micronutrient requirements.
2.3. Develop menus and meal plans that promote good health and reduce
the incidence of diet related health problems.
2.4. Prepare cyclic menus and balance nutritional requirements and variety.
2.5. Incorporate sufficient choice of dishes into the menus.
2.6. Recommend food preparation and cooking methods to maximise
nutritional value of food.
3. Cost and document special menus and meal plans.
3.1. Calculate expenditure items to determine production costs of menu
XXXXXXXXXXitems.
3.2. Calculate portion yields and costs from raw ingredients.
3.3. Assess cost-effectiveness of proposed dishes against budgetary
constraints and choose products that provide high yield.
3.4. Use co
ect terminology in menus and meal plans.
4. Monitor special menu performance.
4.1. Seek ongoing feedback from customers and others and use to
XXXXXXXXXXimprove menu performance.
4.2. Analyse the success of special menus against dietary goals and
customer satisfaction.
4.3. Adjust menus based on feedback and success.
Foundation Skills
SKILLS
PC
DESCRIPTION
Reading skills to:
1.1 1.2
1.4
Read and interpret complex details of health-related problems and cultural meal requirements.
Writing skills to:
XXXXXXXXXX
XXXXXXXXXX
Write comprehensive menus, meal plans and recommendations for cooking methods.
Oral communication skills to:
XXXXXXXXXX
Listen and respond to routine customer feedback and ask questions of health and other professionals to inform menu choice.
Numeracy skills to:
3.1 3.2
3.3 4.2
Calculate the cost of producing dishes for menus and meal plans.
Learning skills to:
XXXXXXXXXX
Continually research information on emerging dietary trends.
Problem-solving skills to:
XXXXXXXXXX
Evaluate diet-related health problems and design varied menus to address them
Identify budgetary constraints and adjust menus to include the most cost-effective options.
Planning and organising skills to:
XXXXXXXXXX
Access and sort information required for menu design to coordinate a timely and efficient development process.
Technology skills to:
XXXXXXXXXX
Use computers and software programs to cost and document menus and meal plans.
Range of Conditions
Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.
Range is restricted to essential operating conditions and any other variables essential to the work environment.
Other professionals must include the appropriate:
· allied health professionals
· dietitians
· medical specialists
· Nutritionists.
Expenditure items must include:
· ingredients
· labou
· operational costs of the kitchen
· wastage.
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 ca
ohydrate
· high or low energy
· high or low protein
· high fi
e
· lacto ovo
· low ca
ohydrate
· low cholesterol
· low fat
· low gluten
· low kilojoule
· low suga
· modified sodium or potassium
· modified texture
· nutritional requirements
· portion size
· substitutes:
· gluten-free flou
· yeast-free flou
· 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
· koshe
· vegan
· vegetarian
Main types of customer groups that have special dietary requirements:
· adolescents
· athletes
· children
· defense forces
· elderly
· health care
· ill or injured
· infants
· international tourists
· nutritional and energy requirements due to physical condition
· people in areas affected by disaster or environmental extremes
· people from different 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
· effects 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
· standard measures
· standard yield tests
Learner instructions
You are developing a menu to meet the special dietary requirements of your customer group in relation to the simulated environment or your chosen customer group. You want to confirm your understanding of their special dietary needs and identify any you may not have considered.
You are to do the following:
· Research nutritional dietary guidelines
· Research foods to meet the needs of the customer group.
· Introduce yourself to the health professional.
· Briefly explain why you are consulting them.
· Ask questions to confirm and identify special dietary needs.
· Develop and write appropriately balanced meal plans.
· Evaluate or discuss suitability of menu selections based on dietary and cultural or religious menu requirements of the customer group.
· Liaise with client and or other professionals to identify and confirm customer requirements.
· Ask questions to inform menu choice.
· Identify dietary and cultural or religious menu requirements of different customer groups.
The