Australian College of the Professions Assessment 2022

1 of
17
ACP‐SITHKOP004V1.2018‐
LW&A
Australian College of the
Professions
RTO No. 41201 CRICOS No. 03608K
SITHKOP004 ‐ Develop menus for special dietary requirements
LEARNER WORKBOOK
ASSESSMENT
‐1
Student ID:
Student Name:
Date of Birth: / /
Assessor Name:
Student Signature: Date: / /
OFFICE USE ONLY
Received by ‐ Date:
Assessment Attempt  Initial Attempt  Second Attempt / Reassessment
Completion Status Complete Incomplete
RESULTS COMPETENT NOT YET COMPETENT
Completion Date: Assessed by:

2 of
17
ACP‐SITHKOP004V1.2018‐
LW&A
Australian College of the
Professions
RTO No. 41201 CRICOS No. 03608K
Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in
elements and performance criteria of this unit:
 culinary terms and trade names for:
o substitute ingredients used to produce dishes with special dietary recipes
o ingredients suitable for meeting basic nutritional needs
o ingredients that cause common allergic reactions
o food additives and preservatives
 main types and culinary characteristics of special diets that are part of contemporary Australian
society:
o eating regimes:
 elimination
 macrobiotic
o exclusions for allergies, contraindications with medicines or food intolerance
o fat‐free
o fluids
o food preferences
o food restrictions
o gluten‐free
o high carbohydrate
o high or low energy
o high or low protein
o high fibre
o lacto ovo
o low carbohydrate
o low cholesterol
o low fat
o low gluten
o low kilojoule
o low sugar
o modified sodium or potassium
o modified texture
o nutritional requirements
o portion size
o substitutes:
 gluten‐free flour
 yeast‐free flour
 non‐sugar sweeteners
o sugar‐free
o type one and two diabetes
 main types and culinary characteristics of cultural or religious diets that are part of
contemporary Australian society:
o halal
o Hindu
o kosher

3 of
17
ACP‐SITHKOP004V1.2018‐
LW&A
o vegan
o vegetarian
 main types of customer groups that have special dietary requirements:
o adolescents
o athletes