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SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
SRAGILLPtyLtdT/AAVETA–AustralianVocationalEducation&TrainingAcademy,www.aveta.edu.au
CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 1 of 60
SITHKOP004Developmenuforspecialdietaryrequirements
ASSESSMENTSUMMARYSHEET
ThissummaryistobecompletedbytheAVETAassessorandisusedasafinalrecordofstudentcompetence.
Student’sevidenceandassessorchecklistsaretobeattachedtothissummary.
Student Name: Student Group:
Student ID No: Completion Date:
Unit Code:
SITHKOP004
Unit Title:
Developmenuforspecialdietaryrequirements
Please attach the following documentation along with appropriate marking guides to this checklist:
Assessment
Method
Assessment Evidence
Result
S - Satisfactory
NS – Not Satisfactory
Assessment 1
(Part A)
Portfolio
Developandcostsix(6)Menus
AssessorChecklist
S | NS
Assessment 1
(Part B)
Portfolio
Develop2differenttypesofFeedback–CustomerFeedback
Survey&seekfeedbackfromManagerorHeadChef.
AssessorChecklist
S | NS
Assessment 1
(Part C)
CaseStudy
MakeadjustontheMenuVariationTablesanddesigna
FeedbackFormfortheWeddingDinnerFunctionguests.
AssessorChecklist
S | NS
Assessment 2
Questioning
WrittenAssessment
AssessorChecklist
S | NS
Final Assessment Result for this unit
COMPETENT
NOT YET COMPETENT
StudentDeclaration:IdeclarethattheevidenceI
havesubmittedforAssessmentforthisunitof
competencyismyownworkandthat:
Ihavebeenassessedinthisunit.
Ihavebeenprovidedwithfeedback.
Ihavebeenadvisedofmyresult.
Iamawareofmyappealrights.
Studentname:____________________
Signature:_____________________
Date: ____/_____/_____
AssessorDeclaration:Ideclarethat:
Thestudenthassatisfactorilycompletedallthe
requiredassessmenttasksforthisunitof
competency
Ihaveconductedtheseassessmentsinaccordance
withprinciplesofassessmentandrulesofevidence
Ihaveprovidedappropriatefeedbacktothestudent
Ibelievethattheevidencethatthestudenthas
submittedforthisunitofcompetencytothebestof
myabilityisthestudentsownwork.
Assessorname:___________________
Signature: ____________________________
Date: ____/_____/_____
Manoj Parajuli
click to sign
signature
click to edit
SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
SRAGILLPtyLtdT/AAVETA–AustralianVocationalEducation&TrainingAcademy,www.aveta.edu.au
CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 2 of 60
Administrativeuseonly
EnteredontoStudentManagementDatabase
________________
Date
Initials
International students: All completed student assessment items for this unit of competency will be securely
retainedbyAVETAforaperiodofsixmonthsfromthedateonwhichthejudgmentofcompetenceismade.

Assessortoprovidefeedbacktothelearner,bothwherecompetencyhasbeendemonstratedandwhere
furtherevidenceisrequired.Providingfeedbackshowsfairnessintheassessmentprocess:
CHEATING&PLAGARISMDECLARATION
StudentDeclaration:InaccordancewithAVETAP.03.08‘CheatingandPlagiarismPolicy’Iherebyacknowledge
bysigningthisdeclarationthatIhavenotcheatedorplagiarisedanyworkinregardstoalloftheassessment
tasksundertakeninthisunitofcompetencyexceptwheretheworkhasbeencorrectlyacknowledgedorasper
thespecificassessmenttaskinstructions.
Studentname:_______________________________
Signature: ____________________________
Date: ____/_____/_____
click to sign
signature
click to edit
SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
SRAGILLPtyLtdT/AAVETA–AustralianVocationalEducation&TrainingAcademy,www.aveta.edu.au
CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 3 of 60
AssessmentGuidelinesforStudent:
Conditionsofassessment
Youaretocompletealltheassessments,inaccordancewithAVETA’SP.01.08b“AssessmentPolicyandProcedures”that
areoutlinedinthisdocumenti.e.Assessment1‐2andpresentyourevidencetotheAssessorsothatyoucanbegraded
aseitherS–SatisfactoryorNS–NotSatisfactoryforeachassessmenttask.IneithercaseyourAssessorwillprovideyou
withfeedback.
IftheevidenceisgradedasNS–NotSatisfactoryyouwillberequiredtore‐submittheevidencewithinyourenrolment
periodforthequalification.
Youwillbegiventwo(2)re‐assessmentopportunitiesatnocosttoyoubuttheThirdattemptwillincurafee.Wherea
studentisRe‐assessedforPracticalAssessment,thestudentwillberequiredtopayanadditionalfeeof$250per
attemptandiftheRe‐assessmentrelatestoTheoryAssessmentthestudentwillberequiredtopayanadditionalfeeof
$150perattempt
Inthiscaseyouwillbeprovidedwithclearandconstructivefeedbackbasedontheassessmentdecisionsothatyoucan
improveyourskills/knowledgepriortosubmissionofevidence.
OnlywhenallassessmentshavebeengradedasS‐SatisfactoryyouwillbedeemedC–Competentinthisunitof
competency;ifyoudonotsatisfactorilycompletealltheassessmenttasksyouwillbedeemedNYC–NotYet
Competentforthisunitofcompetencyandappropriatefeedbackwillbeprovidedtoyoubyyourassignedassessor.
YourAssessorwillusethechecklists,inthisdocument,toensurethatallassessmentrequirementshavebeenmet.
IfyouaredissatisfiedwithanassessmentdecisionyoushouldmakeanappealtoAVETAinwritingnolongerthan10
daysfollowingadviceoftheassessmentdecision,inaccordancewithAVETA’sP.03.02“ComplaintsandAppealsPolicy”.
Contextofandspecificresourcesforassessment
Duringtheassessmenttasks,youwillbeprovidedwith:
AccesstoasimulatedAVETA’sclassroom/workplaceandtoofficeequipmentandlearningresources,accessto
computerwithinternet,printer,softwareforcostinganddevelopingmenusandmealplans.
AustralianDietaryGuidelines
Recipesthataccommodatearangeofspecialdietaryrequirements.
ReasonableAdjustments‐bystudentrequest
Ifyourequireareasonableadjustment,youshoulddiscussthematterwithyourassignedassessorinaccordancewith
AVETA’sP.19.08.“SpecialConsiderationPolicyandProcedures”.
FoundationSkills
Readingskills
Readandinterpretcomplexdetailsofhealth‐relatedproblemsandculturalmealrequirements.(Assessment1)
Writingskills
Writecomprehensivemenus,mealplansandrecommendationsforcookingmethods.(Assessment1&2)
SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
SRAGILLPtyLtdT/AAVETA–AustralianVocationalEducation&TrainingAcademy,www.aveta.edu.au
CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 4 of 60
OralCommunicationskills
Listenandrespondtoroutinecustomerfeedback,andaskquestionsofhealthandotherprofessionalstoinform
menuchoice.(Assessment2&3)
Numeracyskills
Calculatethecostofproducingdishesformenusandmealplans.(Assessment1&2)
Learningskills
Continuallyresearchinformationonemergingdietarytrends.(Assessment2&3)
Problem‐solvingskills
Evaluatediet‐relatedhealthproblemsanddesignvariedmenustoaddressthem.(Assessment1&2)
Identifybudgetaryconstraintsandadjustmenustoincludethemostcosteffectiveoptions.(Assessment1&2)
Planningandorganisingskills
Accessandsortinformationrequiredformenudesigntocoordinateatimelyandefficientdevelopmentprocess.
(Assessment1&2)
Technologyskills
Usecomputersandsoftwareprogramstocostanddocumentmenusandmealplans.(Assessment1‐4)

SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
SRAGILLPtyLtdT/AAVETA–AustralianVocationalEducation&TrainingAcademy,www.aveta.edu.au
CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 5 of 60
ASSESSMENT1(PARTA)–Portfolio1
Youarerequiredto
Develop6costedmenus(usingsampleofPg20SETMenu)andmealplansforpeoplewhohavespecial
dietaryneedsforhealth,lifestyleandculturalreasons.
Afullmenuwithdescriptionsofeachdish
Oneculturalorreligiousdietaryrequirements,Kosher
Twooftheabovemenusormealplansmustaddressthespecialdietaryrequirementsof
differentcustomergroupsonPg6“MenuMapping”
Includeitemdescriptionsandensureproperuseofterminologyforstyleofmenu
Yourmenusarenotincludedinthereportwordcountandformaseparatedocument.6fully
costmenusmustbesubmitted.
Writeareportonyourfindings
Aprofessionalreportdetailingtheevidenceofyourresearch.Thereportneedstobea
minimumof300wordsusingfontstyle‘TimesNewRoman’size12.Structureyourreport
professionallywithanintroduction,bodyandconclusionandincludereferencesofallyour
sources.
YourreportmustspecificallyshowHOWyouidentifiedthedietaryandculturalrequirements
foreachcustomergroup.
Describeeachofthegroupsandwhatarethekeycomponentsoftheirrequirements(referto
yourlearningguide)
Foreachofthe6customergroupsdescribewhoyouconsultedwith:
Customers
Alliedhealthprofessionals
Dieticians
Nutritionists
Ormedicalspecialists
Explaintheconsequencesofofferingmenusormealplansthatdonotmeettherequirements
ofthesespecialdietaryneeds.
Portioncontrolandyieldtestingproceduresandtheresultsforyourdishes.
Recipesforyourmenus
Dishcosting(usingcurrentsupplyandproductioncosts)
Yourfoodcostingmustbebelow30%‐detailwhatyourfoodcostscameto.
Showyourfinalsalepriceforeachdish(using30%labour30%kitchenoperationcostsand10%
profitmargins)
Appendix1:SetMenu–Pg20
Appendix2–CostTable–Pg21
Appendix3–MenuVariationTables–Pg22
ThisassessmentmustbecompletedatAVETA.
YouwillberequiredtocompletethisAssessmentTask1(PartA)Portfolio1in6hours.
SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
SRAGILLPtyLtdT/AAVETA–AustralianVocationalEducation&TrainingAcademy,www.aveta.edu.au
CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 6 of 60
MenuMapping
MenusType
Religious/CulturalMenu/Special
DietaryRequirement
CustomerGroup
1
Kosher
Religious/CulturalMenu Religious/CulturalMenu
2 GlutenFree
SpecialDietaryRequirement
Coeliac
3 FatFree SpecialDietaryRequirement WeightLoss
4 LowCholesterol SpecialDietaryRequirements Overweight/Obese
5 Lacto‐ovo SpecialDietaryRequirement
Lacto‐ovoVegetarian
6 LowSugar
SpecialDietaryRequirement
Diabetic/HealthCare
StudentAssessmentInformation:
Thisassessmentfocusesonyourabilitytodevelopandcostsix(6)menustomeetsix(6)differentspecialdietary
requirements.
The6differentmenusyouwillpreparewillbebasedonthefollowingcriteria:
1. Kosher
2. GlutenFree(forCoeliac)
3. FatFree(forWeightLoss)
4. LowCholesterol(forweightissues)
5. Lacto–ovo(forLacto–ovoVegetarian)
6. LowSugar(forDiabetic/HealthCarepatient)
Eachofthe6costedmenusmustincludeatleastoneofthefollowing:
Breakfast
Lunch
Dinner
(Forexample,chooseONE(1)oftheabovemenusandwriteaCyclicalMenufor5days
rotating.)
SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
SRAGILLPtyLtdT/AAVETA–AustralianVocationalEducation&TrainingAcademy,www.aveta.edu.au
CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 7 of 60
Note:Onceyouhavecreatedthese6separatemenustheywillformthecomponentsofafullmenu/menuplan
thatoffersacompletevarietyofoptionstocatertospecialdietaryrequirements.
Nextyouaretoresearchandprepareeachoftheabove6menusandwriteareportonyourfindings.
ThisassessmentwillbeconductedinsimulatedAVETA’sClassroom.
TIPS:Foryourreportconsiderthefollowing:
Whoareyourcustomers?Whataretheirpreferences?Itisimportantthatyouresearchyourcustomerin
detailasyouwillneedtoexplainwhyyouchoseyourdishes,includinganoutlineofthedemographicsof
yourcustomer.
Forallotherdishes,identifyandfollowinstructionsfromyourclient(yourassessor)todeterminespecific
requirementsofmenu.Liaisewithyourcustomerorhealthandmedicalexpertsthatwillhelpyoutogather
enoughinformationsothatyoucandevelopaqualitymenu.
Takeintoaccountmenubalance,varietyandfeedbackgivenondishes
Completeproductionscheduleformenus,andcalculateproductioncostsfordishesincludingcostof:
Ingredients
Labour(estimateonly)
Wastage
Operationcostsofrunningakitchen
Discussyourchoiceswithothers,considertheiropinionsbutmakeyourowndecisiononwhattoinclude
Includeitemdescriptionsandensureproperuseofterminologyforstyleofmenu
YourTrainerwillguideandinstructyou,thestudentontherequirementforcreatingthecostingexercise
template(thatisrequiredtobesubmittedwiththisassessment).
Evidencetobeprovidedbythestudentforthisassessment:
6Menuscompletedincludingacyclicalmenu
Reportaddressingallnecessarycriteriaattached
Menuwithdescriptionsofeachdishattached
costingattached
Portioncontrolandyieldtestingproceduresattached
Finalsalepriceforeachdish(showingprofitmargins)attached

SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
SRAGILLPtyLtdT/AAVETA–AustralianVocationalEducation&TrainingAcademy,www.aveta.edu.au
CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 8 of 60
Yourassessorwillbeassessingyourevidenceonthefollowingcriteria:
Bycompletingthisassessment,youwilldemonstratetheknowledgeandskillsin:
- Identifymenurequirements.
- Developmenusandmealplansforspecialdiets.
- Costanddocumentspecialmenusandmealplan
ForthispartofthetaskyourAssessorwillbeAssessyoubyusingtheAssessorChecklist‐ASSESSMENT1(Part
A)–Portfolio1“AssessorChecklist”providedonPageNo9.
SITHKOP004Developmenuforspecialdietaryrequirements‐StudentCopy
SRAGILLPtyLtdT/AAVETA–AustralianVocationalEducation&TrainingAcademy,www.aveta.edu.au
CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 9 of 60
ASSESSMENTTASK1(PartA)
Portfolio1‐AssessorChecklist
ThisChecklististobecompletedbytheAssessorandusedasarecordofstudentcompetenceforthisAssessment
Task.
StudentName:
StudentIDNo:
DateofSubmission
Areastobeassessed
Menu1
Menu2
Menu3
Menu4
Menu5
Menu6
Customerresearch|didthestudent
Satisfactory
Yes/NO
Submitted6clearlyidentifiedmenusmatching
thecriteria
Menusarefullycosted
Includesrecipes
Reportonresearchanddevelopmentofthe
menus
Thereportisprofessionallypresented
appropriatestructureandwordcountand
addressesthecriteria
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Identifyclientdemographics
Identifyclientagerangeifapplicably
Identifyclientgender/s
Identifyculturalbackgrounds
Identifyfoodpreferences
IdentifyeatinghabitsIdentifycultural/ethical
influences
Identifypopularmenuitemsthatrelateto
customergroup
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
SRAGILLPtyLtdT/AAVETA–AustralianVocationalEducation&TrainingAcademy,www.aveta.edu.au
CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 10 of 60
Menuchoice
Iseasytoprepare(workflow)
Allowsforitemstobepreparedinadvance
Includesfoodchoicesrelevanttomenustyle
Isrelevanttoservicestyle
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Dishcosting/menupricingconsiders:
Costofingredients
Costoflabour(useanestimateof30%maximum
tomeetguidelines
GST
Costofoperatingakitchene.g.rentelectricitygas
etc–workonanestimateof30%maximum
Accurateyieldtestresults(includingproteinand
vegetables)fromrawingredients
Profitabilityofdishesincluded
Requiredprofit(atleast10%)
Foodcostpricingmethodused(rawfoodcostof
item÷desiredfoodcostpercentage=price)
Finalpriceprovidesperceivedvalue
Finalpriceusesstandardpricingformats($12.50,
not$12.16or12.16$)
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Doesthemenuincludearangeof:
Economydishes
Dietspecificdishes(vegetarians,kids,light,etc.)
Dishoptions/variations
Colours
Cookingmethods
Flavours
Nutritionalvalues
Presentation
Seasonallyavailableingredients
Tastes
Textures
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
SRAGILLPtyLtdT/AAVETA–AustralianVocationalEducation&TrainingAcademy,www.aveta.edu.au
CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 11 of 60
Menuis
Orderedlogically
Brokenintosections(entree,mains,etc.)
Groupedbyregionorstyle(soups,protein,etc.)
Listsfooditemsandpricesclearly
Freefromspellingmistakes
Denotesthespecialdietaryrequirementsfor
exampletheuseofanAsterixanddescriptione.g.
*glutenfree
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Dishdescriptions:
Usecorrectnameforeachdish
Includesdescriptivetitles(e.g.‐Homebaked,
Tender,Ovenbaked,etc.)
Includesbriefandenticingdescriptionofall
ingredients(e.g.‐Creamy,Bakedgoldenbrown,
Marinated,Healthy,etc.)
Indicatedietspecifics(glutenfree,kidsmenu,etc.)
Usesappropriateandaccurateculinaryterms
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Productionoutlines/considers
Menuitem
Numberofportions
Preparationstation
Holdingarea
Preparationtime
Menuconstraints
Menucompletedontime
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Askthestudentthefollowingquestions:
Menu1
Whatarethebasiccharacteristicsofthistypeofmenu
requirement?
Answer:
Yes
No
SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
SRAGILLPtyLtdT/AAVETA–AustralianVocationalEducation&TrainingAcademy,www.aveta.edu.au
CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 12 of 60
Menu1
Whydidyouchoosethesemenuitemsoverothers
considered?
costsavailability(season)
personalpreference
harmonybetweendishes
other:
Yes
No
Menu1
Whodidyouconsultwithwhendecidingonyourmenu
choices?
alliedhealthprofessionals
customers
dieticiansmedicalspecialists
nutritionists
Yes
No
Menu2
Whatarethebasiccharacteristicsofthistypeofmenu
requirement?
Yes
No
Menu2
Whydidyouchoosethesemenuitemsoverothers
considered?
costsavailability(season)
personalpreference
harmonybetweendishes
other:
Yes
No
Menu2
Whodidyouconsultwithwhendecidingonyourmenu
choices?
alliedhealthprofessionals
customers
dieticiansmedicalspecialists
nutritionistsOthers,pls.state:
____________________________
Yes
No
Menu3
Whatarethebasiccharacteristicsofthistypeofmenu
requirement?
Yes
No
Menu3
Whydidyouchoosethesemenuitemsoverothers
considered?
costsavailability(season)
personalpreference
harmonybetweendishes
other:
Yes
No
Menu3
Whodidyouconsultwithwhendecidingonyourmenu
choices?
alliedhealthprofessionals
customers
dieticiansmedicalspecialists
nutritionists
Yes
No
Menu4
Whatarethebasiccharacteristicsofthistypeofmenu
requirement?
Yes
No
SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
SRAGILLPtyLtdT/AAVETA–AustralianVocationalEducation&TrainingAcademy,www.aveta.edu.au
CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 13 of 60

Menu4
Whydidyouchoosethesemenuitemsoverothers
considered?
costsavailability(season)
personalpreference
harmonybetweendishes
other:
Yes
No
Menu4
Whodidyouconsultwithwhendecidingonyourmenu
choices?
alliedhealthprofessionals
customers
dieticiansmedicalspecialists
nutritionistsOthers,pls.state:
____________________________
Yes
No
Menu5
Whatarethebasiccharacteristicsofthistypeofmenu
requirement?
Yes
No
Menu5
Whydidyouchoosethesemenuitemsoverothers
considered?
costsavailability(season)
personalpreference
harmonybetweendishes
other:
Yes
No
Menu5
Whodidyouconsultwithwhendecidingonyourmenu
choices?
alliedhealthprofessionals
customers
dieticiansmedicalspecialists
nutritionists
Yes
No
Menu6
Whatarethebasiccharacteristicsofthistypeofmenu
requirement?
Yes
No
Menu6
Whydidyouchoosethesemenuitemsoverothers
considered?
costsavailability(season)
personalpreference
harmonybetweendishes
other:
Yes
No
Menu6
Whodidyouconsultwithwhendecidingonyourmenu
choices?
alliedhealthprofessionals
customers
dieticiansmedicalspecialists
nutritionists
Yes
No
SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
SRAGILLPtyLtdT/AAVETA–AustralianVocationalEducation&TrainingAcademy,www.aveta.edu.au
CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 14 of 60
Summary
6Menuscompletedincludingacyclicalmenu YesNo
Reportaddressingallnecessarycriteriaattached YesNo
Menuwithdescriptionsofeachdishattached YesNo
Dishcostingattached YesNo
Portioncontrolandyieldtestingproceduresattached YesNo
Finalsalepriceforeachdish(showingprofitmargins)
attached
YesNo
SatisfactoryNotYetSatisfactory
(Pleaseticktheassessmentresultforthistask)
IfNotYetSatisfactory–Pleaseidentifythere‐
assessmentarrangements:
StudentDeclaration:
IdeclarethatIhavebeenassessedinthisAssessment
Task,havebeenprovidedwithfeedbackandIhave
beenadvisedofmyresult.Ialsoamawareofmy
appealrights
Studentname:_____________________________
Signature:____________________________
Date: ____/_____/_____
AssessorDeclaration:
IdeclarethatIhaveconductedafair,valid,reliableand
flexibleassessmentwiththisstudent,andIhave
providedappropriatefeedback
AssessorName:_____________________________
Signature:____________________________
Date: ____/_____/_____
Assessortoprovidefeedbacktothelearner,bothwherecompetencyhasbeendemonstratedandwhere
furtherevidenceisrequired.Providingfeedbackshowsfairnessintheassessmentprocess:
SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
SRAGILLPtyLtdT/AAVETA–AustralianVocationalEducation&TrainingAcademy,www.aveta.edu.au
CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 15 of 60
ASSESSMENT1(PartB)–Portfolio2
Youaretodemonstratecompetencebydesignandevaluateeachoftheabovemenus(onAssessment1)by
obtainingtwoofthefollowingtypesoffeedback:
DesignCustomerFeedbackSurvey(minimumof5Surveyquestions)
ACompletedCustomerFeedbackSurvey
Feedbackfrom‘ManageroryourHeadChef’
Respondingtofeedbackandadjustingmenus
ThisassessmentmustbecompletedatAVETA.
YouwillberequiredtocompletethisAssessmentTaskin2hours.
StudentAssessmentInformation:
Thisassessmentfocusesonyourabilitytoreview,evaluateandimproveyourmenusfromassessment1.Thiswill
bebasedon2differenttypesoffeedback:
The1
st
froma‘Customer’(Customersatisfaction)andthe2
nd
bya‘ManageroryourHeadChef’(suggested
improvements)
Part1–CUSTOMER–
YouaretodevelopaCustomerFeedbacksurvey.
Createaminimumof5surveyquestionsthatrelatetoyourmenuandtestwhetherthecustomerissatisfied,and
alsoareaswhereyoucouldimprove.
Youwillneedtohavea‘customer’orcolleaguetocompletethis.Oncethesurveyiscompletedpleaseprintout
thefeedbackandresponses.Youwillsubmitthisasyourevidence.
Theseresponseswillbeusedtoimplementthechangesinthenextstepsofthisassessment.
(Tip:yourfeedbackshouldlookatcustomerperceptions.Customersshouldnotbeinvolvedintechnicalmenu
itemssuchascosting,yieldportions,profitmargins,productioncontrols,productionschedules,etc.)
Onceyouhavedevelopedyourcustomersurvey,youaretoimplementit.Thisrequiresyoutoapproachatleast2
peopleandobtainfeedbackonthesuitabilityofyourchosenmenuitemsandassociatedprices.Youmayneedto
contextualisethefeedbackformforsomedishtypestoensureyouobtainappropriatedata.(Tip:youwillhaveto
explainthedishtypeandcontexttoeachcustomerbeforeshowingthemyourmenu.Thiswillhelpensureyour
feedbackisappropriate).

SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
SRAGILLPtyLtdT/AAVETA–AustralianVocationalEducation&TrainingAcademy,www.aveta.edu.au
CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 16 of 60
Part2Feed‐backfrom’ManageroryourHeadChef’
Followingthethemeoftheabovetasks,youaretoseekfeedbackonyourmenusfromyourassessor,whowill
withrole‐playingyourmanager.
Again,thinkaboutwhatyouwanttoask,whatfeedbackyouareseeking,andmakesureyouarepreparedbefore
makingatimetomeetwithyour‘manager’youshouldrecordthefeedbackreceived,asyouwillneedawritten
recordforcompletingthisassessmenttask.
ThisassessmentwillbeconductedinsimulatedAVETA’s.
Evidencetobeprovidedbythestudentforthisassessment:
Youwilldemonstratetheknowledgeandskillsin:
CompletedaminimumofFIVE(5)customersurveys(part1)forthemenus
Writtenrecordofthemanager’sfeedbackforimprovements.
Updatedmenuwithdescriptionsofeachdish
Updatedproductionschedulereflectingchangesmade
Updateddishcostingifapplicable.
Yourassessorwillbeassessingyourevidenceonthefollowingcriteria:
Evaluateeachoftheabovemenusbyobtaining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
YouwillberequiredtocompletethisAssessmentTask1(PartB)Portfolio2in2hours.
ThisassessmentmustbecompletedatAVETA
ForthispartofthetaskyourAssessorwillbeAssessyoubyusingtheAssessorChecklist‐ASSESSMENT1(PartB)
–Portfolio2“AssessorChecklist”providedonPageNo17.

SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
SRAGILLPtyLtdT/AAVETA–AustralianVocationalEducation&TrainingAcademy,www.aveta.edu.au
CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 17 of 60
ASSESSMENTTASK1B
Portfolio2‐AssessorChecklist
ThisChecklististobecompletedbytheAssessorandusedasarecordofstudentcompetenceforthisAssessment
Task.
StudentName:
StudentIDNo:
DateofSubmission
Areastobeassessed
Menu1
Menu2
Menu3
Menu4
Menu5
Menu6
Didthestudent:
Designacustomerserviceform?
Isthereaminimumof5surveyquestions?
Approachpotentialcustomers?
Presentacompletedcustomerserviceform?
Ensureformsarecompetedinfull
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Arrangeatimetoapproachtheassessor
roleplayingmanager
Preparedselfbeforeapproachingmanager
Explainedmenuclearly
Pronounceculinarytermscorrectly
Answerquestionsrelatingtomenu
Listenandnotedmanagercommentsor
specialrequests
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
SRAGILLPtyLtdT/AAVETA–AustralianVocationalEducation&TrainingAcademy,www.aveta.edu.au
CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 18 of 60
Considerandreviewfeedbackreceived
Identifyareasforimprovement
Makemenuchangeswhereappropriate
Modifymenutomeetdietaryrequests
Ensuremenumodificationsmaintain
equivalentnutritionalvalue
Updatemenusanddescriptions
Updateandreviewdishcosting
Completedsurveyattached
Updatedmenuwithdescriptionsofeachdish
attached
Updateddishcostingattached
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
SatisfactoryNotYetSatisfactory
(Pleaseticktheassessmentresultforthistask)
IfNotYetSatisfactory–Pleaseidentifythere‐
assessmentarrangements:
StudentDeclaration:
IdeclarethatIhavebeenassessedinthisAssessment
Task,havebeenprovidedwithfeedbackandIhave
beenadvisedofmyresult.Ialsoamawareofmy
appealrights
Studentname:_____________________________
Signature:____________________________
Date: ____/_____/_____
AssessorDeclaration:
IdeclarethatIhaveconductedafair,valid,reliableand
flexibleassessmentwiththisstudent,andIhave
providedappropriatefeedback
AssessorName:_____________________________
Signature:____________________________
Date: ____/_____/_____
Assessortoprovidefeedbacktothelearner,bothwherecompetencyhasbeendemonstratedandwhere
furtherevidenceisrequired.Providingfeedbackshowsfairnessintheassessmentprocess:
SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
SRAGILLPtyLtdT/AAVETA–AustralianVocationalEducation&TrainingAcademy,www.aveta.edu.au
CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 19 of 60
ASSESSMENT1(PartC)CaseStudy
Part1
ThereisaWeddingDinner,bookedinforthecomingSaturdaynightatyourvenue.Thedietary
requirementsfortheguests(guestsnotlimitedtoElderly,HealthCare,andInfant)whowillbeattending
thefunctionareHighFibre,LowGluten,VeganandLowFat.
TheSETmenu(onPg20)andguestwillselecttheirchoiceswhenseated.Guestswithdietary
requirementsareentitledtoaselectionforentréeandmainaswellasdessert(withvariation).
Asthechef,youhavethefoodandequipmentinyourkitchentoaccommodateallofyourguests.
Howwouldyouadjustthefollowingmenutosuitthedietaryrequirements?
Listthedishesthatyouwouldserveandwhatspecificchangesyouwillmaketotheingredientsand
cookingmethods.Youhavetoadjustthedishescompletelyinsomecases,buttryandmaintainthemain
ingredient.
ProvideONE(1)entree,TWO(2)maincoursesandONE(1)dessertvariationforeachrequirementon
Appendix1“MenuVariationTable”fromPg22to25.
Part2
DesignaFeedbackFormthatguestscanfilloutthatwillprovidetheinformationspecifictotheirneeds.
AndwriteaReporton:
Howwillyouanalysetheinformationreceivedfromthefeedbackforms?
Explainindetail,howyoucouldusethisfeedbacktoimprovestafftrainingforbothbackand
front‐of‐housestaff.
Appendix1:MenuVariationTable–Page22
ThisassessmentmustbecompletedatAVETA.
YouwillberequiredtocompletethisAssessmentTask1(PartC)CaseStudyin2hours.

SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
SRAGILLPtyLtdT/AAVETA–AustralianVocationalEducation&TrainingAcademy,www.aveta.edu.au
CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 20 of 60
Appendix 1
Set Menu
YourcurrentSETMenuisasfollows:
:
Entrée
Caesarsalad
(Babycoslettucetossedwithrusticcroutons,crispybacon,parmaceancheesedressedwithCeasardressingand
garnishedwithpoachedeggandanchovies)
Mains
Noodle&Vegetablestirfry
(AsiangreensandJapanesetofustirfriedwithChowmiennoodles)
LambShashlik
(Threadedpiecesoflambcolouredbellpeppersandonions,grilledandservedwithmintedyoghurt)
Dessert
Freshfruitskewers
(Threadedseasonalcolourfulfruitandmintonskewersthatwilldelightthepallet)
OR
Mango and turmeric yoghurt Ice cream
(Fresh Kensington Mangoes pureed and delicately balances with fresh turmeric and maple sweetened Yoghurt)
*All mains are accompanied with two seasonal vegetables and each table will receive a mixed
leaf salad dressed with white wine vinaigrette

click to sign
signature
click to edit
SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
SRAGILLPtyLtdT/AAVETA–AustralianVocationalEducation&TrainingAcademy,www.aveta.edu.au
CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 21 of 60
Appendix 2
Cost Table
Dish Costing Table
Recipe Name:
Menu/ Dietary Type:
Serving Size:
Related Costing Menu Price:
Cost per Portion:
Food Cost % Budget:
Cost per Recipe:
Food Cost % Actual:
Margin per Portion:
Ideal Selling Price:
Recipe Mass Yield Costing Recipe
Ingredients
Quantity Weight Volume
Purchased
Price/Unit Unit Yield%
Portioned
Cost/unit Cost

SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
SRAGILLPtyLtdT/AAVETA–AustralianVocationalEducation&TrainingAcademy,www.aveta.edu.au
CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 22 of 60
Appendix 3
Menu Variation Tables
HighFibreGuest:
Course DishName Ingredients CookingMethod
Entrée1

Main1

Main2

Dessert


SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
SRAGILLPtyLtdT/AAVETA–AustralianVocationalEducation&TrainingAcademy,www.aveta.edu.au
CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 23 of 60
LOWGlutenGuest:
Course DishName Ingredients CookingMethod
Entrée1

Main1

Main2

Dessert


SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
SRAGILLPtyLtdT/AAVETA–AustralianVocationalEducation&TrainingAcademy,www.aveta.edu.au
CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 24 of 60
VeganGuest:
Course DishName Ingredients CookingMethod
Entrée1

Main1

Main2

Dessert


click to sign
signature
click to edit
SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
SRAGILLPtyLtdT/AAVETA–AustralianVocationalEducation&TrainingAcademy,www.aveta.edu.au
CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 25 of 60
LowFatGuest:
Course DishName SubstitutedIngredients CookingMethod
Entrée1

Main1

Main2

Dessert


SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
SRAGILLPtyLtdT/AAVETA–AustralianVocationalEducation&TrainingAcademy,www.aveta.edu.au
CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 26 of 60
Evidencetobeprovidedbythestudentforthisassessment:
DesignaFeedbackForm
Report(onhowyouanalysisFeedbackresponseandimprovestafftrainingforbothbackandfront‐of‐
housestaff.)
MenuVariationTablescompletebythestudents
Yourassessorwillbeassessingyourevidenceonthefollowingcriteria:
Methodsforrespondingtofeedbackandadjustingmenus
Basicprinciplesandpracticesofnutrition.
ForthispartofthetaskyourAssessorwillbeAssessyoubyusingtheAssessorChecklist–ASSESSMENT1(PartC)
CaseStudy–“AssessorChecklist”providedonPageNo27.

SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
SRAGILLPtyLtdT/AAVETA–AustralianVocationalEducation&TrainingAcademy,www.aveta.edu.au
CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 27 of 60
ASSESSMENTTASK1(PartC)
CaseStudy‐AssessorChecklist
ThisChecklististobecompletedbytheAssessorandusedasarecordofstudentcompetenceforthisAssessment
Task.
StudentName:
StudentIDNo:
DateofSubmission
Did the student Satisfactory Comments
Identifyanypotentialissueswiththemenuintermsof
incompatiblewithspecialdietaryneeds
YesNo
Discussmenuissueswithotherindustryand/orhealth
professionals
YesNo
Consideralternativesforeachmenuthataresimilartoexisting
menu(tokeepthemeofmenu)
YesNo
Considercookingprocesstoretainnutrients YesNo
Ensurereplacementsarenutritionallybalancedand
appropriateforspecialdietaryneeds
YesNo
Considercurrentlyavailableingredients(seasonal) YesNo
Considerportionsizes YesNo
Considercosteffectivenessofeachdish,andensure
replacementsremainhighyield
YesNo
Demonstratedtechnologyskillswiththeuseofcomputersfor
documentingmenus&mealplansand/orsoftwareprograms
forcosting
YesNo
Demonstratedknowledgeonhowtoanalyseinformationon
feedbackform
YesNo
Strategiesfordevelopingtrainingforback‐of‐housestaff? YesNo
Strategiesfordevelopingtrainingforfront‐of‐housestaff? YesNo
Feedbackformattached YesNo
SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
SRAGILLPtyLtdT/AAVETA–AustralianVocationalEducation&TrainingAcademy,www.aveta.edu.au
CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 28 of 60
SatisfactoryNotYetSatisfactory
(Pleaseticktheassessmentresultforthistask)
IfNotYetSatisfactory–Pleaseidentifythere‐
assessmentarrangements:
StudentDeclaration:
IdeclarethatIhavebeenassessedinthisAssessment
Task,havebeenprovidedwithfeedbackandIhave
beenadvisedofmyresult.Ialsoamawareofmy
appealrights
Studentname:_____________________________
Signature:____________________________
Date: ____/_____/_____
AssessorDeclaration:
IdeclarethatIhaveconductedafair,valid,reliableand
flexibleassessmentwiththisstudent,andIhave
providedappropriatefeedback
AssessorName:_____________________________
Signature:____________________________
Date: ____/_____/_____
Assessortoprovidefeedbacktothelearner,bothwherecompetencyhasbeendemonstratedandwhere
furtherevidenceisrequired.Providingfeedbackshowsfairnessintheassessmentprocess:
SITHKOP004Developmenuforspecialdietaryrequirements‐StudentCopy
SRAGILLPtyLtdT/AAVETA–AustralianVocationalEducation&TrainingAcademy,www.aveta.edu.au
CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 29 of 60
ASSESSMENT2–Questioning‐WrittenAssessment
StudentAssessmentInformation‐WrittenAssessment
ThisisanopenbookassessmentthatistobecompletedandsubmittedtoyourAssessorbytheduedate.
Youmayaccessyournotesand/oranylearningresourcesthatyouhaveusedduringtrainingsessionssothat
youcansummariseashortanswerand/orselectanappropriateresponse.However,youranswermustbein
yourownwordsandownhandwriting.
YouwillberequiredtocompletethisAssessmentTaskin4hoursandmustbecompletedatAVETA.
YouarerequiredtoanswerallthequestionsthatareoutlinedinthisAssessmentTaskandsubmityour
evidencetoyourAssessorsothatyoucanbegradedaseitherS–SatisfactoryorNS–NotSatisfactoryfor
thisassessment.YourAssessorwillprovideyouwithfeedback.
OnlywhenallyouranswershavebeenassessedassatisfactorywillyoubedeemedS–Satisfactoryforthis
assessment.
IftheevidenceisgradedasNS–NotSatisfactoryyouwillberequiredtore‐submittheevidence.Inthiscase
youwillbeprovidedwithclearandconstructivefeedbackbasedontheassessmentdecisionsothatyoucan
improveyourskills/knowledgepriortoreassessment.
YourAssessorwillusethechecklist,provideonPageno33,toensurethatallthecriteriahavebeenassessed;
andmakecommentwhereappropriateornecessary
Ifyourequireanallowableadjustmenttothisassessmentprocedureyoushoulddiscussthiswithyour
assessor
IfyouaredissatisfiedwithanassessmentdecisionyoushouldmakeanappealtoAVETAinwritingnolonger
than10daysfollowingadviceoftheassessmentdecision
Yourassessorwillbeassessingyouonthefollowingrequiredknowledgeforthisunitofcompetency:‐
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
SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
SRAGILLPtyLtdT/AAVETA–AustralianVocationalEducation&TrainingAcademy,www.aveta.edu.au
CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 30 of 60
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
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
SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
SRAGILLPtyLtdT/AAVETA–AustralianVocationalEducation&TrainingAcademy,www.aveta.edu.au
CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 31 of 60
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
SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
SRAGILLPtyLtdT/AAVETA–AustralianVocationalEducation&TrainingAcademy,www.aveta.edu.au
CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 32 of 60
Methodsandformulasforcalculatingportionyieldsandcostsfromrawingredients:
Butcher’stest
Standardmeasures
Standardyieldtests.
YouwillberequiredtocompletethisAssessmentTaskin2hours.
Evidencetobeprovidedbythestudentforthisassessment:
YouwillberequiredtocompletethisAssessmentTask2WrittenAssessmentin2hours.
ThisassessmentmustbecompletedatAVETA.
SubmissionofcompletedresponsestothequestionsfortheAssessmentTaskonPages36to60.
ForthisassessmentyourassessorwillassessyouusingtheAssessorChecklistonPageNo33.

SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
SRAGILLPtyLtdT/AAVETA–AustralianVocationalEducation&TrainingAcademy,www.aveta.edu.au
CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 33 of 60
AssessorChecklistASSESSMENT2–Questioning
WrittenAssessment
Thiscoversheetistobecompletedbytheassessorandusedasarecordofstudentcompetencyinthisassessment.
Student Name:
Student ID No:
Assessor Name:
Date of Test :
Unit Code:
SITHKOP004
Unit Title:
DevelopMenuforspecialdietaryrequirements
AssessmentCriteria Satisfactory
IfNotSatisfactory,please
comment
Studentdemonstratedknowledgeof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
Yes No
Studentdemonstratedknowledgeof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
portionsize
substitutes:
gluten‐freeflour
yeast‐freeflour
non‐sugarsweeteners
sugar‐free
Yes No
SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
SRAGILLPtyLtdT/AAVETA–AustralianVocationalEducation&TrainingAcademy,www.aveta.edu.au
CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 34 of 60
typeoneandtwodiabetes
Studentdemonstratedknowledgeofmaintypesandculinary
characteristicsofculturalorreligiousdietsthatarepartof
contemporaryAustraliansociety:
Halal
Hindu
Kosher
Vegan
Vegetarian
Yes No
Studentdemonstratedknowledgeof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affectedbydisasterorenvironmentalextremes
Peoplefromdifferentsocioeconomicgroups
Peopleinremoteareas
Thosewithweightproblems:
Underweight
Overweight
Obese
Yes No
Studentdemonstratedknowledgeofmeaningof:
drug‐foodinteractions
foodallergy
foodintolerance
Yes No
Studentdemonstratedknowledgekeyhealthandlegalconsequencesof
failingtoaddressspecialrequirements:
Allergicreactions
Anaphylaxis
Foodsensitivityorintolerancereactions
Yes No
Studentdemonstratedknowledgeof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
Yes No
StudentdemonstratedknowledgeprimarycomponentsofAustralian
DietaryGuidelines,inparticularthoseforolderAustralians,childrenand
adolescentsandtheiruseinmenuplanning
Yes No
SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
SRAGILLPtyLtdT/AAVETA–AustralianVocationalEducation&TrainingAcademy,www.aveta.edu.au
CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 35 of 60
Studentdemonstratedknowledgeofmethodsandformulasfor
calculatingportionyieldsandcostsfromrawingredients:
Butcher’stest
Standardmeasures
Standardyieldtests.
Yes No
SatisfactoryNotYetSatisfactory
(Pleaseticktheassessmentresultforthistask)
IfNotYetSatisfactory
–
Pleaseidentifythere‐assessmentarrangements:
StudentDeclaration:IdeclarethatIhavebeenassessedin
thisassessmenttask,havebeenprovidedwithfeedbackandI
havebeenadvisedofmyresult.Ialsoamawareofmy
appealrights
Studentname:_____________________________
Signature:____________________________
Date: ____/_____/_____
AssessorDeclaration:IdeclarethatIhaveconductedafair,
valid,reliableandflexibleassessmentwiththisstudent,andI
haveprovidedappropriatefeedback
AssessorName:_____________________________
Signature:____________________________
Date: ____/_____/_____

Assessor to provide feedback to the learner, both where competency has been demonstrated and
where further evidence is required. Providing feedback shows fairness in the assessment process:
SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
SRAGILLPtyLtdT/AAVETA–AustralianVocationalEducation&TrainingAcademy,www.aveta.edu.au
CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 36 of 60
ASSESSMENT2–Questioning‐WrittenAssessment
Q1.Listtheingredientsubstitution/sand/orrecipesubstitutionyoucouldmakeforthefollowingdishesbased
oneachdietaryrequirementinthechartbelow:
Dietaryrequirement Bananacake BeefWellington Beerbatteredwhiting
Coeliac 
Lowfatdiet 
Dietaryrequirement Bananacake BeefWellington Beerbatteredwhiting
Coeliac

Lowfatdiet

Q2.List2commonfoodadditivesorpreservativesfoundinpackagedfoodsandlistwhyitisimportantthefood
labelliststheseontheproduct:(35Words)
Q3.List3foodsthatcancommonlycauseanallergicreaction:

Msg and corn starch are common food additives found in packaged foods, it is important the
food label lists these products because it is one of Australian food standard law to maintain
by food company and it provides detail information about ingredients to customer and make
them aware while making choices if they have any food allergies or intlorance.
The 3 foods that commonly cause allergic reaction are nuts, wheat, and shellfish.
SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
SRAGILLPtyLtdT/AAVETA–AustralianVocationalEducation&TrainingAcademy,www.aveta.edu.au
CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 37 of 60
Q4.Identifythesourceforproteinandiron?(50Words)
Q5.Listfourthings,whichshouldbeavoidedbyapersonwhoislactoseintolerant.
Q6.AcustomerhasidentifiedhimselfasaMuslimandrequestedtohaveahalalmeal.Couldyouplease
explaintherequirementsthatmeetsthiscustomerneeds?
(40Words)

Iron gets used by the body to help make the hemoglobin in red blood cells which then carry
oxygen throughout the body from lungs to our muscles and other organs. The main source
of iron are eggs, read meat, liver, giblets, chick peas, pumpkin seeds, etc. Protein is nutrient
which helps to our body to grow and repair cells and to work properly, which is important part
of our health diet. The main source of protein are beef, chicken, fish,cheese legumes and
beans, nuts,etc.
The four things should be avoided by a person are milk, cheese, butter and youghurt.
lactose intolrent person body can not metabolize dairy which leads to digestive problem.
Halal meal is the dietary standard as perscribed in muslim community. They have their own
cultrual and religious beliefs on certain food, meats and drinks which they have following for
many years. So, if customer demand halal meal means mainly free from pork meat or any
pork products. Most of them don’t drink alcoholic drinks so can not eat dishes which have
wines. Meat must be also from halal which is condider as islamic slaughter. if your venue do
not have any halal meats then can’t serve them.
SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
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CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 38 of 60
Q7.InanAustralianeatingregimewhatistheprocessofElimination?(45Words)
Q8.Whatistheprinciplesofmacrobioticdietandwhatisitassociatedwith?
(Completethemissingwords)
Principlesofmacrobioticdietsareto_______________________,eatlocallygrownfoodsthatare__season,
and_________mealsin__________.
Macrobiotic diet is associated with ____ ______________ and is based on the idea of ___________ yin and
yang.
Macrobiotics emphasizes __________ ____________ whole grain cereals, pulses (__________), _________,
edible seaweed, fermented _____ products, and fruit combined into meals according to the ancient Chinese
principleofbalanceknownasyinandyang.
_________________andwhole‐grainproductssuchas________________and____________pasta(soba),a
varietyofcookedandrawvegetables_______andbeanproducts,mildnaturalseasonings,fish,nutsandseeds,
mild(non‐stimulating)beveragessuchasbanchatwigtea,andfruitarerecommended.

Zen Buddha
balance
locally
grown
legume
SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
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CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 39 of 60
Q9.Whyshouldcertainfoodsnotbeservedtocustomerswithspecialdietaryneedse.g.Coeliac,Lactose
Intolerance,Eggs?(60Words)
.

SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
SRAGILLPtyLtdT/AAVETA–AustralianVocationalEducation&TrainingAcademy,www.aveta.edu.au
CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 40 of 60
Q10.Whatismeantbythetermdrugfoodinteraction?
SatisfactoryNotSatisfactory
Q11.Whatarethelegalconsequencesoffailingtoaddressspecialrequirements?
(Selectorcirclethecorrectanswer)
(a) Failingtoaddressacustomer'sallergiescanleadtoacivillawsuit.
(b) OnlytheEmployerwillbecharges.
(c) Itdoesnotapplytotheemployee;whoistheFoodHandler.
(d) Apologisetocustomerandnolegalconsequence

Q12a.Whatarethedietaryrequirementsforthefollowingcustomergroups?
CustomerGroup DietaryRequirements
a Adolescence
b Athletes
click to sign
signature
click to edit
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CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 41 of 60
c Children Protein.
Fruits.
Vegetables.
Grains.
Dairy.
.
SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
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CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 42 of 60
d Defenceforces .
e Elderly
f Healthcare
g Sickorinjured
SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
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CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 43 of 60
h Infants
Someofthenutrientsbabiesneedtogrowandstayhealthyinclude:
Calcium
Fat.
Folate
Iron
.
Proteinandcarbohydrates
Zinc
i Internationaltourist
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CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 44 of 60
j Nutritionalandenergy
requirementsduetophysical
condition
Togettheenergyyourequire,youneedtogettheproperamountof:
Protein
Carbohydrate
Fat
Water
k Peopleinareasaffectedby
disasterorenvironmental
conditions
l Peoplefromdifferent
socioeconomicgroups
Middle‐classpeoplegenerallyhavehealthierdietsthanlower‐class
people.
.
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CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 45 of 60
m Peopleinremoteareas .
n Thosewithweightproblems:
i. Underweight
ii. Overweight
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CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 46 of 60
iii. Obese .
Q12b.Completethemissinginformation
Diet Foodsthatcanbeeaten Why
Diabetic
glutenfree
lowcholesterol/lowfat
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CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 47 of 60
lowgluten
sugarfree
Fatfree
Highcarbohydrates
Highfibre
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CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 48 of 60

Lactoovo
Lowcarbohydrates
Lowsugar
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CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 49 of 60
Q13.Whatistheimportanceoffluidsinourdiet?
Q14.Matchthefollowing:
No. Diet No Characteristics
1
Foodpreferences
Usedformanagingenergyandweightlevels
2
Foodrestrictions
Helpstobuildupmuscletone
3
Highorlowenergy
Foodpreferencesaretheevaluativeattitudesthat
peopleexpresstowardfoods.Theirlikesanddislikes.
4
Highorlowprotein
Foodpreferencesthatevaluatewhatdietary
restrictionsthatpeopleexpresstowardfoods,dueto
somedietaryconditions.
5
Lowkilojoule
Toregulatebloodpressureandfluidretention
6
Modifiedsodium
Toconsumetherightamountofcaloriesandkeep
yourweightundercontrol
7
Modifiedtexture
Selectedfoodsofanappropriateconsistencythat
allowthefoodtobecheweasilyandmanagedbya
personwithdysphagia.
8
Portionsize
Lowenergydiet

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Q15.Whatisofgoodnutritionalrequirements?
.
Q16.Completethemissingwords.
Terms Explanation
Gluten‐freeflour
Glutenfreeflourisatermthatisappliedto_________thataremadeof
______‐__________containingproducts.Twoproteinsfoundin_______
_________,gliadinandglutamine,formastretchysubstance
called________.
Whenthese_________beenremovedorarenotpresent,thenthat
_________isconsideredglutenfree.
Yeast‐freeflour
Yeast‐freemeansthe____________ofgrains,aswellas_______,yeast
products,sugar,______,milkproductsand___________.
Non‐sugarsweeteners
Non‐sugarsweetenersare__________forsugars._____________useof
sugarcausesconditionslike____________
Non‐sugarsweetenersareusedto____________theseconditions.

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Q17.Whatisinsulin?Whatarethetwomaintypesofdiabetes?
(Completethemissingwords)
Therearetwomaintypesofdiabetics:
1. ________dependent–TypeIDiabetics
2. _________‐___________dependent‐TypeIIDiabetics
Insulin is a ___________ _________produced by the body, which aids the ______________of starches and
sugars.AnInsulindependentdiabetic will need to have ________ injections of manufactured ________
prescribed by a doctor. A non‐insulin dependent diabetic will need to control their blood sugar through a
_________diet.
Q18.WhatisCoeliacdisease?
(Completethemissingwords)
Coeliacconditionisa_______________dietary______________towheatstarch;resultingin__________tothe
____________oftheintestine.
Itcancausepoor_____________gaininyoungchildren,weight_______inolderchildrenandadults,chronic
_____________,chronicanaemia,tirednessand___________;leftuntreateditcancause___________.

Q19.WhatdietshouldaCoeliacfollow?
Q20.IdentifythethreestrictHindudietrules.

SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
SRAGILLPtyLtdT/AAVETA–AustralianVocationalEducation&TrainingAcademy,www.aveta.edu.au
CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 52 of 60
Q21.Whatdoestheterm‘Halal’mean?
(Completethemissingwords)
Halalmeanfood__________to__________Law.
NamefoodsthatareconsiderforbiddeninHalal.
(Listatleasteight.)
Q22.Listfourrulesofakosherdiet.
Q23.Peoplewhofollowwhatreligionwillalsofollowakosherdiet.
SatisfactoryNotSatisfactory
Q24.Defineandexplainthefollowingterms.
VegetarianDiet:
SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
SRAGILLPtyLtdT/AAVETA–AustralianVocationalEducation&TrainingAcademy,www.aveta.edu.au
CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 53 of 60
VeganVegetarian
LactoVegetarian
OvoLactoVegetarian
Texturemodifiedmeals

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SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
SRAGILLPtyLtdT/AAVETA–AustralianVocationalEducation&TrainingAcademy,www.aveta.edu.au
CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 54 of 60
Q25.Matchthefollowingbasicprinciplesandpracticesofnutrition:
Items Match BasicPrinciplesAndPracticesOfNutrition
A
NutrientsAndTheirFoodSources
Individualanddevelopmentalfactors(e.g.,
developmental,biological,
psychological/psychosocial);
Familyandsocialinfluences;
Institutional,neighbourhood,andcommunity
environments;and
Macro‐systeminfluences(e.g.,marketing,cultureand
values,foodsystems).
B
InfluencesOnFoodChoice
Labelling.Foodlabelscanprovideawiderangeof
informationtohelpconsumersmakefoodchoices.
Foodlabelsalsohelptoprotectpublichealthand
safetybydisplayinginformationsuchasusebydates,
ingredients,certainallergens,instructionsforstorage
andpreparation,andadvisoryandwarning
statements.
C
FoodAndBeverageSelectionInfluences
Thenutrientsconsistofcarbohydrates,proteins,fats,
vitamins,minerals,fibreandwater.Itisimportant
thateveryoneconsumestheirnutrientsonadaily
basistohelpthembuildtheirbodiesandmaintain
theirhealth.Thesecanbeconsumethroughdietary
sourcessuchasredmeat,seafood,iodizedtablesalt,
milk&otherdairyproducts,nutsandseeds,
vegetables,leafygreen,fruits,poultry,fortified
breadsandcereals,eggyolks,wholegrains,beansand
legumes.
D
FoodLabellingAndInterpretation
Foodadditivesarechemicalsaddedtofoodstokeep
themfreshortoenhancetheircolour,flavouror
texture.Theymayincludefoodcolourings(suchas
tartrazineorcochineal),flavourenhancers(suchas
MSG)orarangeofpreservatives.
SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
SRAGILLPtyLtdT/AAVETA–AustralianVocationalEducation&TrainingAcademy,www.aveta.edu.au
CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 55 of 60
E
RoleAndImplicationsOfUsingFood
AdditivesAndPreservatives
Factorsthatguidefoodchoiceincludetaste
preference,sensoryattributes,cost,availability,
convenience,cognitiverestraint,andcultural
familiarity.
F
HealthImplicationsOfFoodChoices
Healthydietsboost"good"cholesterol(high‐density
lipoprotein)anddecreaseunhealthytriglycerides.
Thus,avoidtheriskofheartdisease,stroke,metabolic
syndrome,diabetesandhighbloodpressureby
helpingyourbloodflowsmoothly.
G
RoleOfGoodNutritionInAvoiding
DietaryDiseases
Foodpreparationandstorageprocesseswillincrease
theamountofnutrientsinyourfood.
H
EffectsOfVariousCookingMethods
AndFoodStorageOnNutrients
Ifwegettoomuchfood,orfoodthatgivesourbodies
thewronginstructions,wecanbecomeoverweight,
undernourished,andatriskforthedevelopmentof
diseasesandconditions,suchasarthritis,diabetes,
andheartdisease.Inshort,whatweeatiscentralto
ourhealth.
Q26.WherecanyoufinddietaryinformationforAustraliansincludingchildren,adolescentsandolder
Australians?
SatisfactoryNotSatisfactory

SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
SRAGILLPtyLtdT/AAVETA–AustralianVocationalEducation&TrainingAcademy,www.aveta.edu.au
CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 56 of 60
Q27.WhatisaButchersYieldTest?
Q28.Whatistheuseofstandardmeasuresincooking?
.Q29.Whatisstandardyieldtest?Whatistheformulaforstandardyieldtest?
SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
SRAGILLPtyLtdT/AAVETA–AustralianVocationalEducation&TrainingAcademy,www.aveta.edu.au
CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 57 of 60
Q30.Forthefollowingstatements,tick“True”ifyoufeelthestatementiscorrect,or“False”ifitisnot.
TRUE FALSE
Hospitalityworkerscanmakedecisionsfordrugandfoodinteractions

Breadsandcerealscontainthenutrientscarbohydrates,Bgroupvitamins,fibre,
minerals,proteins

Wedonotobtainvitaminsfromthefoodweeat.

Amacrobioticdietbasedonwholegrainsasthemainfooditem.

Animalfoodssuchasmeat,fish,chicken,eggsanddairyproductsareconsidered
‘incomplete’astheydonotcontainallthe23aminoacids.

Thereareonlytwotypesoffats

Fibreisthepartofourfoodthatcannotbedigestedinourgastrointestinaltract
(ourintestinesandstomach).

Mineralsaresubstancesinfoodthathelpthebodyperformfunctionssuchas
maintainingstrongbones,helppumptheheartandkeepthebloodhealthy.

Carbohydrates,fibreandproteinarecommonminerals

Thehumanbodyismadeupofabouttwothirds(2/3)water.

Youdonothavetofollowthedietaryguidelineshoweveritishighly
recommended

Therearenodiseasesrelatedtodiets

Therearemanyrisksincludingdietwhichcanaffectheartdisease

Highbloodpressureisoneofthemainriskfactorsinheartdisease.



SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
SRAGILLPtyLtdT/AAVETA–AustralianVocationalEducation&TrainingAcademy,www.aveta.edu.au
CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 58 of 60
Q31.Whenyoudevelopinganalacartemenuyouneedtotakeintoaccountspecialdietaryandculturalneeds
toofferchoicebykeepingthedifferentdemographicsofcustomersinmind.Listsixdemographicsyoumust
keepinmind.
a) Vegetarians–
b) Weightloss
c) Religiousneeds–
(Completethemissingwords)
d) Touristareaswillalsoneedtotakethe__________needsof__________groupsintoaccountwhen
developingamenu.

SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
SRAGILLPtyLtdT/AAVETA–AustralianVocationalEducation&TrainingAcademy,www.aveta.edu.au
CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 59 of 60
e) Glutenfree–
f) Diabetic–
g) Lowcholesterol–
Q32.Listthreeguidelinesforafunctionmenu.
SITHKOP004Developmenuforspecialdietaryrequirements–StudentCopy
SRAGILLPtyLtdT/AAVETA–AustralianVocationalEducation&TrainingAcademy,www.aveta.edu.au
CRICOSProviderCode:02826G,RTONumber:21888Version2.1 Page 60 of 60
Q33.Cyclicmenusareusedininstitutionalenvironmentssuchashospitals,nursinghomes,prisons,agedcare
facilities,andchildcarefacilities.Whydevelopcyclicmenusonanalacartemenu?
Q34.WhatisAnaphylaxis?
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5445192 1 Sithkop004 Develop Menu For Special Dietary Requirements Ver 2.1-student Copy

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