SIT40516 Certificate IV – SITHCCC018

Course Name and Code: SIT40516 Certificate IV in Commercial Cookery 

SITHCCC018 Prepare food to meet special dietary requirements

Assessment Task 1: Research report

Activities:

1.         You need to read the narrative and answer the following questions:

a.  Write the characteristics of contemporary special dietary requirements which are part of Australian society.

b.  Write the considerations of contemporary special dietary requirements which are part of Australian society in a commercial cookery environment.

Answer to question number 1:

The answer to the question number 1 is given below:

2.         Research and report.

A Research report template has been provided to you. Use the template to complete your report and then submit it to your assessor.

Answer to question number 2:

Annex A to Assessment Task1: Research report template completed

Course Name and Code: SIT40516 Certificate IV in Commercial Cookery 

SITHCCC018 Prepare food to meet special dietary requirements

Assessment Task 2: Student Logbook and Assessor Observations

Activities

Complete the following activities.

1.         Carefully read the scenario provided in the Assessment Task 2 in Assessment Tasks:

Response to Activity 1

(Remove the red coloured writings after writing the response)

(Carefully read the scenario provided in the Activity 1 of Assessment Task 2 in Cover Page)

 (Write down the followings):

a.         You have been provided with a “Student Logbook”. You need to prepare Six (06) dishes for people who have special dietary needs for health, lifestyle or cultural or religious reasons. To prepare the dishes you need to use special recipes, select special ingredients and produce food to satisfy special requirements. In addition, you need to consider the followings for preparing the dish you select:

            (1)        Confirming special dietary requirements

            (2)        Preparing and producing foods to satisfy nutritional and special dietary requirements

               (3)        Presenting nutritionally balanced food

            (4)        Prepare six different dishes that cater to customers with different dietary requests, including at least one of each of the following:

o          food restrictions

o          food preferences

o          cultural or religious requirements.

(5)        Modify recipes and menu items by excluding or substituting ingredients while maintaining equivalent nutritional value for at least one of each of the:

o          food restrictions

o          food preferences

o          cultural or religious requirements.

            (6)       

b.         Develop six menus and write the names of the items. You also need to find out the costing of six menus or meal plans that address the needs of the special dietary requirements you mentioned above.

2.         Identifying the special dietary requirements of each dish with the reason of preparing it for whom and why.

Response to Activity 2:

(Remove the red coloured writings after writing the response)

(Carefully read the scenario provided in the Activity 2 of Assessment Task 2 in Cover Page)

01.       You are required to complete a reflective report template each time that you complete a cooking task which suits one of the following situations. Use the Assessment Summary in your Student Logbook to help you keep track.

Note: You are required to cook for six different customers with special dietary requirements so each of the following scenarios must be for a different person.

 a. Follow recipes to prepare dishes that cater to a customer who has food restrictions Look for a situation where you have prepared a dish for a customer who has food restrictions. You will report on the process that you used to confirm the customer’s dietary and cultural food requirements. You will also report on the strategies that you used to access special recipes, identify ingredients, liaise with members of your team and others and the cooking techniques that you used.Follow recipes reflective report template (food restrictions)  
 b. Follow recipes to prepare dishes that cater to a customer who has food preferences Look for a situation where you have prepared a dish for a customer who has food preferences. You will report on the process that you used to confirm the customer’s food preferences. You will also report on the strategies that you used to access special recipes, identify ingredients, liaise with members of your team and others and the cooking techniques that you used.Follow recipes reflective report template (food preferences)  
 c. Follow recipes to prepare dishes that cater to a customer who has cultural or religious requirements Look for a situation where you have prepared a dish for a customer who has cultural or religious requirements. You will report on the process that you used to confirm the customer’s dietary and cultural food requirements. You will also report on the strategies that you used to access special recipes, identify ingredients, liaise with members of your team and others and the cooking techniques that you used.Follow recipes reflective report template (cultural or religious requirements)  
 d. Modify recipes and menu items by excluding or substituting ingredients while maintaining nutritional value for a customer who has food restrictions. Look for a situation where you have prepared a dish for a customer who has food restrictions. You will report on the process that you used to confirm the customer’s dietary and cultural food requirements. You will also report on the strategies that you used to modify the recipe and menu item by excluding or substituting ingredients, how you maintained the nutritional value of the dish and the cooking techniques that you used.Modify recipes reflective report template (food restrictions)  
 e. Modify recipes and menu items by excluding or substituting ingredients while maintaining nutritional value for a customer who has food preferences Look for a situation where you have modified a dish for a customer who has food preferences. You will report on the process that you used to confirm the customer’s food preferences. You will also report on the strategies that you used to modify the recipe and menu item by excluding or substituting ingredients, how you maintained the nutritional value of the dish and the cooking techniques that you used.Modify recipes reflective report template (food preferences)  
 f. Modify recipes and menu items by excluding or substituting ingredients while maintaining nutritional value for a customer who has cultural or religious requirements Look for a situation where you have modified a dish for a customer who has cultural or religious requirements. You will report on the process that you used to confirm the customer’s dietary and cultural food requirements. You will also report on the strategies that you used to modify the recipe and menu item by excluding or substituting ingredients, how you maintained the nutritional value of the dish and the cooking techniques that you used.Modify recipes reflective report template (cultural or religious requirements)  

3.    Submit documents to your assessor:

Response to Activity 3:

(Remove the red coloured writings after writing the response)

(Carefully read the scenario provided in the Activity 3 of Assessment Task 2 in Cover Page)

Write down the followings:

Submit your works.

Finalise your Student Logbook. Ensure that all documents are clear and complete. It should include the following completed documents:

•           Follow recipes reflective report (food restrictions)

•           Follow recipes reflective report (food preferences)

•           Follow recipes reflective report (cultural or religious requirements)

•           Modify recipes reflective report (food restrictions)

•           Modify recipes reflective report (food preferences)

•           Modify recipes reflective report (cultural or religious requirements)

Send or submit the completed Student Logbook to your assessor as attachment of this Assessment Task.

(Remember to cover the points mentioned in the Assessment Task Checklist prepared for Assessor)

Course Name and Code: SIT40516 Certificate IV in Commercial Cookery 

SITHKOP004 Develop menus for special dietary requirements

Assessment Task 3: Monitoring the performance of special menus

Activities

Complete the following activities.

1.         Carefully read the scenario provided in the Assessment Task 3 in Assessment Tasks:

Response to Activity 1

(Remove the red coloured writings after writing the response)

(Carefully read the scenario provided in the Activity 1 of Assessment Task 3 in Cover Page)

 (Write down the followings):

a.         Evaluating the Ruby Village (a small, aged care) facility in Northern Victoria and write those to response next tasks.

b.         You need to remember the term and conditions mentioned in the narrative to respond to the successive tasks.

2.         Analyse the menu and make recommendation.

Response to Activity 2:

(Remove the red coloured writings after writing the response)

(Carefully read the scenario provided in the Activity 2 of Assessment Task 3 in Cover Page)

01.       Analyse the Ruby Village menu in the Ruby Village Template supplied with this resource. Adjust the menu based on the feedback and dietary goals expressed in previous task.

3.    Submit your menu.

Response to Activity 3:

(Remove the red coloured writings after writing the response)

(Carefully read the scenario provided in the Activity 3 of Assessment Task 3 in Cover Page)

Write down the followings:

a.         Submit your amended menu to your assessor.

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