DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS

i am studying DIPLOMA OF HOSPITALITY MANAGEMENT and i need help in DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS unit i already made this assignment and submitted as well but today i got my feedback file and i need some corrections in it i am sick of this i submitted it two times so now i want to take experts help my teacher marked the required corrections in yellow colour in feedback file please note - there is no page or word limit and no plagiarism issue just write the required corrections

UNIT OF COMPETENCY: SITHKOP004 DEVELOP MENUS FOR SPECIAL
DIETARY REQUIREMENTS
ASSESSMENT ITEM SUBMITTED
DATE RESULT
1 Assessment B Short Answer - Online 
2 Assessment C – Project 
3 Assessment D – Project 
4 
DECLARATION
I certify that:
 This project represents all my own work. I have not copied in part, or in whole, or otherwise plagiarised the work of other
students. I understand that this project may undergo electronic detection for plagiarism, and a copy of the project may be
retained on the database and used to make comparisons with other projects in future. I have acknowledged all sources
used.
 No collusion has taken place with any other person unless this is a collaborative project. Where the project is based on
collaborative work, it has been approved by the trainer of the unit, and I believe I have made an equitable contribution to the
group’s preparatory work. I have not submitted substantially the same final version of any material as another student,
 The use of any material in this project does not infringe the intellectual property / copyright of a third party, or the privacy
regulations of my workplace,
 I have kept a copy of my project and this coversheet.
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
OUTCOME:
 Competent Date Competency Achieved ____________________
 Not Yet Competent
 Resubmit Required
ASSESSOR COMMENTS
See feedback in Moodle.
2

ASSESSMENT C – PROJECT
INSTRUCTIONS (for assessments not embedded within the LMS)
 The assessment must be written using an industry standard software package such as Microsoft
Word, Excel, PowerPoint, etc.
 Name the file using the assessment task number and then save your file.
 Ensure your submission identifies the unit code and title, the assessment task number and the name
of the assessment at the top of the page. Alternatively, you may place this information in the
document header.
 Add your name and student number to the header or footer on every page.
 On completion, submit your assessment to your assessor via the LMS.
Learner assessment guide and evidence
This assessment requires you to develop and cost menus or meal plans that meet different
special dietary requirements of customers.
You are required to do the following.
 Complete Tasks 1 to 6.
 Answer all the questions.
Assessment overview
 See below Background information. Read the information provided in conjunction with this
assessment overview.
 You are required to develop and cost at least six menus or meal plans that individually or in
combination meet at least six different special dietary requirements listed in Assessment
Background information below.
 At least one menu must be a cyclic menu.
 Other types of menu formats can be used when preparing all other menus, for example, à la
carte, set, daily, seasonal or weekly menu formats.
 Two of the menus or meal plans must address the special dietary requirements of different
customer groups listed in the Assessment Background information.
 Two of the menus or meal plans must reflect cultural or religious dietary (2) requirements
listed in Assessment Background information.
 All menus must be evaluated by obtaining at least two of the types of feedback listed in
Assessment Background information for each menu.
 Menus or menu plans must:
 be developed within commercial time constraints
 demonstrate methods for responding to feedback and adjusting menus
 incorporate basic principles and practices of nutrition, including macro- and micronutrient
requirements.
 There are six tasks in this assessment, one for each of the six menus you must develop. You
must complete all sub-tasks in each task listed below.
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
Background information
Special dietary requirements x 2
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
Type one and two diabetes
Cultural or religious dietary requirements
x 2
Halal
Hindu
Kosher
Vegan
Vegetarian
Customer groups addressed x 2
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 socio-
economic groups
People in remote areas
Underweight persons
Overweight persons
Obese
Methods of evaluation x 2
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
4

Task 1: Menu 1 – Cyclic menu
Task 1.1: Identify the dietary and cultural requirements of customers
 Select a customer group for your cyclic menu.
 Customer groups could relate to your workplace or training environment, or could be based
on realistic hospitality businesses.
 Identify the dietary and cultural requirements of your customer group.
 You must confirm your selected customer group and dietary, cultural or religious
requirements with your trainer/assessor prior to undertaking this assessment.
 The size of the group must be discussed and confirmed with your trainer/assessor. Although
a specific number is not specified, the group size must be substantial enough to replicate
realistic workplace demands of a senior cook, chef, catering supervisor or manager.
 Answer all the questions.
Q1: What customer group is your menu developed for?
Gluten free
✓
Q2: What are their dietary and/or cultural requirements?
It must be healthy. There are some food restrictions. Some people are sensitive
to gluten (glossary), so prefer a low-gluten diet. However, people with coeliac
condition (glossary) depend on a diet which is completely gluten-free. They must not have even
the minutest trace of gluten. If they do, they become very sick.
✓
Q3: What sources of information did you use to determine these requirements?
 Internet and cooking books
 Dietitians
 Health experts
 ✓
Q4: Whom did you liaise with to identify and confirm customer requirements?
I did satisfy discussions with customers and allied health professionals.
Q5: What would the health consequences (if any) be if you ignored the special dietary
requirements of this customer group?
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
The reactions of allergy are extremely dangerous. It could possibly kill someone if we do not
follow their orders. Therefore, we need to ask and make sure that they are ok with all of the
ingredients.
✓
Q6: What goals(s) would you set for your menus based on the information you’ve researched
about your customer group. That is, what are you hoping to achieve by planning and
documenting a meal plan and menu?
I would set menu-based goals which will help to achieve customer satisfaction. It will focus on
providing healthy food to customers and making them happy.
6

✓
Task 1.2: Document a menu overview
 Brainstorm a range of menu ideas to suit the customer, dietary and cultural or religious
requirements identified in Task 1.1 for your cyclic menu.
 Sort your menu suggestions into a draft of your menu using the menu overview template.
 Save your completed menu overview. You will use this information to complete Task 1.3.
 You are required to repeat these tasks for six different menus throughout this assessment.
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
DOCUMENT A MENU OVERVIEW
Task 1.2: Menu overview
Cyclic menu items Week 1. Specify who this menu is designed for: _____Gluten free__________________
Meals Monday Tuesday Wednesday Thursday Friday Saturday Sunday
Breakfast Omelet
Gluten-free
spinach, prawn
and mayonnaise
Cinnamon toast Banana apple
bread with
crystallised
ginger
Boiled eggs French toast
brioche
Banana-berry loaf
cake
Morning tea Mango pudding Eton mess
yoghurt pots
Berries and hot
cereal
Coriander potato
cakes
Berry smoothie Gluten-free apple
and cinnamon tea
cake
Berry smoothie
Lunch Summer greens,
tomato and basil
frittata
Barbecued
mushrooms with
feta (gluten-free)
BBQ Cajun
salmon with
mango salsa
Bacon and eggs Barbecued
mushrooms with
feta (gluten-free)
Seafood plate Tandoori chicken
with salad
Afternoon tea Eggs, Mix salad
and ham
Apple, quinoa &
lentil salad with
maple pork
Mango smoothie Steamed broccoli
with pine nuts and
currants
Roasted pumpkin
and red salt
Eggplant, rocket
and goats cheese
salad
Mango pudding
Dinner Beefsteaks,
poached potato
and Mix salad
leaves
Curry Chicken
with rice
Gluten-free
bolognaise pasta
bake
Grilled Prawn and
coconut rice salad
Grill fish and chip Herb-crumbed
veal with creamy
mash
Goat curry with
steamed rice
Dessert Fruit and yoghurt
Gluten free
chocolate cake
Berry delicious
smoothie
Berries and hot
cereal
Gluten free
chocolate cake
Fruit and yoghurt Gluten-free apple
and cinnamon tea
cake
✓
Task 1.3: Develop menus and meal plans for special diets
 See below Daily meal plan and checklist.
 Hold a staff meeting to discuss and gain feedback then complete the meal plan review for each day of the week for your cyclic menu as per
your menu overview from Task 1.2.
8

 Complete the table for each menu item (breakfast option, morning tea, lunch option, and afternoon tea, dinner and dessert options) for the
entire week.
 Use the checklist for each menu item to ensure your meal plans (and entire menu) are well planned and meet the nutritional, dietary, cultural or
religious requirements of your customer group.
 Save your completed Daily meal plan for later submission to your assessor.
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
DEVELOP MENUS AND MEAL PLANS FOR SPECIAL DIETS
Task 1.3: Daily meal plan and menu item checklist
Daily meal plan and menu item checklist for breakfast
Meals Menu items Cooking
methods.
Balance.
Colors,
Flavors,
Textures,
Sizes /
shapes.
Nutritional value Checklist
Monday Omelet Fried Yellow and
white
- Olive oil: fat, saturated fat,
monounsaturated fatty acids,
polyunsaturated fat.
- Egg: protein, fat, saturated fat, iron,
vitamins, minerals and zeaxanthin
 Ingredients suitable for
customer group
 Uses prep/cooking methods
that maximize nutritional
value
 Meets requirements for menu
and food variety
 Meets macro-/micronutrient
requirements
 Meets Australian Dietary
Guidelines
10

 Meets nutritional
requirements of customer
group
 Uses correct terminology
Tuesday Gluten-free spinach,
prawn and
mayonnaise
Baking Red and
yellow
- Olive oil: fat, saturated fat,
monounsaturated fatty acids,
polyunsaturated fat.
-Rice spiral pasta: carbs, fat, protein, fibre,
cholesterol.
-Brown onion: water. Carbs, fibre, protein,
fat.
Garlic: protein, fat, carbohydrates, fiber,
natural sugars, calcium, iron, magnesium,
potassium
 Ingredients suitable for
customer group
 Uses prep/cooking methods
that maximize nutritional
value
 Meets requirements for menu
and food variety
 Meets macro-/micronutrient
requirements
 Meets Australian Dietary
Guidelines
 Meets nutritional
requirements of customer
group
 Uses correct terminology
Wednesday Cinnamon toast Stir fry Brown - Brioche bread: Vitamin A4, Vitamin C2,  Ingredients suitable for
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
Toast
Mix
Calcium, Iron
- Eggs: protein, fat, saturated fat, iron,
vitamins, minerals and zeaxanthin
- Whole milk: calcium, riboflavin,
potassium
-Sugar: carbs, sugars
customer group
 Uses prep/cooking methods
that maximize nutritional
value
 Meets requirements for menu
and food variety
 Meets macro-/micronutrient
requirements
 Meets Australian Dietary
Guidelines
 Meets nutritional
requirements of customer
group
 Uses correct terminology
Thursday Banana apple bread
with crystallized
ginger
Baking White and red - Banana: vitamin B6, B12, magnesium
and potassium.
- Sugar: carbs, sugars
- Apple: Calories, carbs, fiber, vitamin C
 Ingredients suitable for
customer group
 Uses prep/cooking methods
that maximize nutritional
value
 Meets requirements for menu
12

and food variety
 Meets macro-/micronutrient
requirements
 Meets Australian Dietary
Guidelines
 Meets nutritional
requirements of customer
group
 Uses correct terminology
Friday Boiled eggs Boiling in
water
White - Egg: protein, fat, saturated fat, iron,
vitamins, minerals and zeaxanthin
 Ingredients suitable for
customer group
 Uses prep/cooking methods
that maximize nutritional
value
 Meets requirements for menu
and food variety
 Meets macro-/micronutrient
requirements
 Meets Australian Dietary
Guidelines
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
 Meets nutritional
requirements of customer
groups
 Uses correct terminology
Saturday French toast brioche Stir fry
Toast
Mix
Brown - Brioche bread: Vitamin A4, Vitamin C2,
Calcium, Iron
- Eggs: protein, fat, saturated fat, iron,
vitamins, minerals and zeaxanthin
- Whole milk: calcium, riboflavin,
potassium
-Sugar: carbs, sugars
 Ingredients suitable for
customer group
 Uses prep/cooking methods
that maximize nutritional
value
 Meets requirements for menu
and food variety
 Meets macro-/micronutrient
requirements
 Meets Australian Dietary
Guidelines
 Meets nutritional
requirements of customer
group
Sunday Banana-berry loaf
cake
Baking Cream white - Banana: vitamin B6, B12, magnesium  Ingredients suitable for
14

and potassium.
- Sugar: carbs, sugars
-Milk: calcium, riboflavin, potassium
customer group
 Uses prep/cooking methods
that maximize nutritional
value
 Meets requirements for menu
and food variety
 Meets macro-/micronutrient
requirements
 Meets Australian Dietary
Guidelines
 Meets nutritional
requirements of customer
group
 Uses correct terminology
Daily meal plan and menu item checklist for morning tea:
Meals Menu items Cooking
methods.
Balance.
Colors,
Flavors,
Textures,
Nutritional value Checklist
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
Sizes /
shapes.
Monday Mango pudding Mix keep cold Yellow and
white
-Fresh mango: protein, carbs, fat, fiber, vitamin
C, copper, folate, vitamin B6, vitamin A,
vitamin E, vitamin K, Niacin, thiamine,
magnesium.
-Gelatine sheet: protein, salt.
-Milk: Water, protein, carbs, fat
-Cream: fat, cholesterol, sodium, carbs, protein,
vitamin A, calcium, vitamin D, cobalamin.
- Granulated sugar: carbs, sugars
 Ingredients suitable for
customer group
 Uses prep/cooking
methods that maximize
nutritional value
 Meets requirements for
menu and food variety
 Meets
macro-/micronutrient
requirements
 Meets Australian Dietary
Guidelines
 Meets nutritional
requirements of customer
group
 Uses correct terminology
Tuesday Eton mess
yoghurt pots
Baking and
freezing
Red and
white
-Strawberries: Calories, Protein, Carbohydrates,
Dietary fiber
-Meringue: Protein, Carbohydrates, fat
 Ingredients suitable for
customer group
 Uses prep/cooking
16

-Whipped cream: Calories, Protein, fat methods that maximize
nutritional value
 Meets requirements for
menu and food variety
 Meets
macro-/micronutrient
requirements
 Meets Australian Dietary
Guidelines
 Meets nutritional
requirements of customer
group
 Uses correct terminology
Wednesda
y
Berries and hot
cereal
Baking and
cooking with
grinding
Cream -Berries: vitamin C, Potassium, Protein,
Cobalamin
-Cream: fat, cholesterol, sodium, carbs, protein,
vitamin A, calcium, vitamin D, cobalamin.
-Sugar: carbs, sugars
 Ingredients suitable for
customer group
 Uses prep/cooking
methods that maximize
nutritional value
 Meets requirements for
menu and food variety
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
 Meets
macro-/micronutrient
requirements
 Meets Australian Dietary
Guidelines
 Meets nutritional
requirements of customer
group
 Uses correct terminology
Thursday Coriander potato
cakes
Baking Cream white - Potato: Calories, potassium, Protein.
- Sugar: carbs, sugars
- Bread: Vitamin A4, Vitamin C2, Calcium, Iron
 Ingredients suitable for
customer group
 Uses prep/cooking
methods that maximize
nutritional value
 Meets requirements for
menu and food variety
 Meets
macro-/micronutrient
requirements
 Meets Australian Dietary
18

Guidelines
 Meets nutritional
requirements of customer
group
 Uses correct terminology
Friday Berry smoothie Grinding Pink - Berries: vitamin C, Potassium, Protein,
Cobalamin
-Cream: fat, cholesterol, sodium, carbs, protein,
vitamin A, calcium, vitamin D, cobalamin.
-Sugar: carbs, sugars
 Ingredients suitable for
customer group
 Uses prep/cooking
methods that maximize
nutritional value
 Meets requirements for
menu and food variety
 Meets
macro-/micronutrient
requirements
 Meets Australian Dietary
Guidelines
 Meets nutritional
requirements of customer
groups
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
 Uses correct terminology
Saturday Gluten-free apple
and cinnamon tea
cake
Baking Brown - Apple: Calories, carbs, fiber, vitamin C
- Eggs: protein, fat, saturated fat, iron, vitamins,
minerals and zeaxanthin
- Whole milk: calcium, riboflavin, potassium
-Sugar: carbs, sugars
 Ingredients suitable for
customer group
 Uses prep/cooking
methods that maximize
nutritional value
 Meets requirements for
menu and food variety
 Meets
macro-/micronutrient
requirements
 Meets Australian Dietary
Guidelines
 Meets nutritional
requirements of customer
group
Sunday Berry smoothie Grinding and
freezing
Pink Berries: vitamin C, Potassium, Protein,
Cobalamin
-Cream: fat, cholesterol, sodium, carbs, protein,
 Ingredients suitable for
customer group
 Uses prep/cooking
methods that maximize
20

vitamin A, calcium, vitamin D, cobalamin.
-Sugar: carbs, sugars,
nutritional value
 Meets requirements for
menu and food variety
 Meets
macro-/micronutrient
requirements
 Meets Australian Dietary
Guidelines
 Meets nutritional
requirements of customer
group
 Uses correct terminology
Daily meal plan and menu item checklist for lunch:
Meals Menu items Cooking
methods.
Balance.
Colors,
Flavors,
Textures,
Nutritional value Checklist
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
Sizes /
shapes.
Monday Summer greens,
tomato and basil
frittata
Frying Green and
yellow
-Tomato: Sodium, Potassium, Vitamin A, Calcium.
- Green chilly: Vitamin C, Iron, Vitamin B-6,
Magnesium
- Salt: Sodium, Vitamin D
 Ingredients suitable
for customer group
 Uses prep/cooking
methods that
maximize nutritional
value
 Meets requirements
for menu and food
variety
 Meets
macro-/micronutrient
requirements
 Meets Australian
Dietary Guidelines
 Meets nutritional
requirements of
customer group
 Uses correct
terminology
22

Tuesday Barbecued
mushrooms with
feta (gluten-free)
Baking and
frying
Brown -Mushroom: Protein, Vitamin D, Carbohydrate,
Sodium
- Butter: Calories, Water, Protein
- Salt: Sodium, calcium
 Ingredients suitable
for customer group
 Uses prep/cooking
methods that
maximize nutritional
value
 Meets requirements
for menu and food
variety
 Meets
macro-/micronutrient
requirements
 Meets Australian
Dietary Guidelines
 Meets nutritional
requirements of
customer group
 Uses correct
terminology
Wednesda BBQ Cajun Roasting Red - Olive oil: fat, saturated fat, monounsaturated fatty  Ingredients suitable
V.02.202023

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
y salmon with
mango salsa
acids, polyunsaturated fat.
-Coriander: vitamin C, vitamin K, protein, calcium,
phosphorous, potassium, thiamine, niacin and
carotene
-Onion powder: carbs, fiber, sugars, protein,
cholesterol, sodium, calcium, potassium, iron.
-Skinless salmon fillets: fat, sodium, carbs, fiber,
sugars, protein.
-Rocket leaves: carbs, protein, fat, cholesterol, fiber,
folates, niacin, pantothenic, vitamin C, vitamin A,
vitamin E, vitamin K, sodium, potassium, calcium,
copper, iron, phosphorus, selenium, zinc, lutein
zeaxanthin, carotene.
- Fresh mango: protein, carbs, fat, fiber, vitamin C,
copper, folate, vitamin B6, vitamin A, vitamin E,
vitamin K, Niacin, thiamine, magnesium.
for customer group
 Uses prep/cooking
methods that
maximize nutritional
value
 Meets requirements
for menu and food
variety
 Meets
macro-/micronutrient
requirements
 Meets Australian
Dietary Guidelines
 Meets nutritional
requirements of
customer group
 Uses correct
terminology
Thursday Bacon and eggs Frying Cream
white
- Eggs: protein, fat, saturated fat, iron, vitamins,
minerals and zeaxanthin
 Ingredients suitable
for customer group
 Uses prep/cooking
24

- Bacon: Saturated fat, Cholesterol, Potassium
- Salt: Sodium, calcium
methods that
maximize nutritional
value
 Meets requirements
for menu and food
variety
 Meets
macro-/micronutrient
requirements
 Meets Australian
Dietary Guidelines
 Meets nutritional
requirements of
customer group
 Uses correct
terminology
Friday Barbecued
mushrooms with
feta (gluten-free)
Cooking in
microwave
Brown -Mushroom: Protein, Vitamin D, Carbohydrate,
Sodium
-Salt: Sodium, calcium
 Ingredients suitable
for customer group
 Uses prep/cooking
methods that
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
maximize nutritional
value
 Meets requirements
for menu and food
variety
 Meets
macro-/micronutrient
requirements
 Meets Australian
Dietary Guidelines
 Meets nutritional
requirements of
customer groups
 Uses correct
terminology
Saturday Seafood plate Boiling Various - Oil: fat, saturated fat, monounsaturated fatty acids,
polyunsaturated fat
- Vinegar: Sodium, Potassium
-Fish: Cholesterol, fat, Protein
 Ingredients suitable
for customer group
 Uses prep/cooking
methods that
maximize nutritional
value
26

 Meets requirements
for menu and food
variety
 Meets
macro-/micronutrient
requirements
 Meets Australian
Dietary Guidelines
 Meets nutritional
requirements of
customer group
Sunday Tandoori chicken
with salad
Frying on
tandoor
Brown -Chicken: Cholesterol, Sodium
- Salt: Sodium, calcium
-Oil: fat, saturated fat, monounsaturated fatty acids,
polyunsaturated fat
 Ingredients suitable
for customer group
 Uses prep/cooking
methods that
maximize nutritional
value
 Meets requirements
for menu and food
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
variety
 Meets
macro-/micronutrient
requirements
 Meets Australian
Dietary Guidelines
 Meets nutritional
requirements of
customer group
 Uses correct
terminology
Daily meal plan and menu item checklist for afternoon tea:
Meals Menu items Cooking
methods.
Balance.
Colors,
Flavors,
Textures,
Sizes /
shapes.
Nutritional value Checklist
Monday Eggs, Mix salad Frying White and -Tomato: Sodium, Potassium, Vitamin A,  Ingredients suitable for
28

and ham yellow Calcium.
- Green chilly: Vitamin C, Iron, Vitamin B-6,
Magnesium
- Salt: Sodium, Vitamin D
-Eggs: protein, fat, saturated fat, iron, vitamins,
minerals and zeaxanthin
customer group
 Uses prep/cooking
methods that maximize
nutritional value
 Meets requirements for
menu and food variety
 Meets
macro-/micronutrient
requirements
 Meets Australian Dietary
Guidelines
 Meets nutritional
requirements of customer
group
 Uses correct terminology
Tuesday Apple, quinoa &
lentil salad with
maple pork
Mixing and
cutting
Various -Apple: fiber, vitamin C, copper, folate, vitamin
B6, vitamin A, vitamin E,
- Maple pork: Fat, Carb, fiber
-Sugar: Sugar, carbs
- Cream: fat, cholesterol, sodium, carbs, protein,
 Ingredients suitable for
customer group
 Uses prep/cooking
methods that maximize
nutritional value
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
vitamin A, calcium, vitamin D, cobalamin.  Meets requirements for
menu and food variety
 Meets
macro-/micronutrient
requirements
 Meets Australian Dietary
Guidelines
 Meets nutritional
requirements of customer
group
 Uses correct terminology
Wednesda
y
Mango smoothie Grinding Yellow -Mango: fiber, vitamin C, copper, folate,
vitamin B6, vitamin A, vitamin E, vitamin K,
Niacin, thiamine, magnesium
-Sugar: Carbs, sugar
-Cream: fat, cholesterol, sodium, carbs, protein,
vitamin A, calcium, vitamin D, cobalamin.
 Ingredients suitable for
customer group
 Uses prep/cooking
methods that maximize
nutritional value
 Meets requirements for
menu and food variety
 Meets
macro-/micronutrient
30

requirements
 Meets Australian Dietary
Guidelines
 Meets nutritional
requirements of customer
group
 Uses correct terminology
Thursday Steamed broccoli
with pine nuts and
currants
Frying Brown -Broccoli: Calories, Water, Protein, Carbs.
- Pine nuts: Calories, Fat, Carbohydrates,
Protein.
- Currants: Calories, Sodium, Fiber, Vitamin C
 Ingredients suitable for
customer group
 Uses prep/cooking
methods that maximize
nutritional value
 Meets requirements for
menu and food variety
 Meets
macro-/micronutrient
requirements
 Meets Australian Dietary
Guidelines
 Meets nutritional
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
requirements of customer
group
 Uses correct terminology
Friday Roasted pumpkin
and red salt
Cooking in
microwave
yellow -Pumpkin: Potassium, Vitamin A,
-Red salt: sodium chloride, magnesium
 Ingredients suitable for
customer group
 Uses prep/cooking
methods that maximize
nutritional value
 Meets requirements for
menu and food variety
 Meets
macro-/micronutrient
requirements
 Meets Australian Dietary
Guidelines
 Meets nutritional
requirements of customer
groups
 Uses correct terminology
Saturday Eggplant, rocket
and goats cheese
Cooking in Various - Oil: fat, saturated fat, monounsaturated fatty  Ingredients suitable for
32

salad Microwave acids, polyunsaturated fat
- Meat: Cholesterol, Sodium, Potassium
-Cheese: Polyunsaturated fat, Sodium, Vitamin
D
customer group
 Uses prep/cooking
methods that maximize
nutritional value
 Meets requirements for
menu and food variety
 Meets
macro-/micronutrient
requirements
 Meets Australian Dietary
Guidelines
 Meets nutritional
requirements of customer
group
Sunday Mango pudding Mix
Keep cold
White and
Yellow
Sweet
Creamy
Cup size
-Fresh mango: protein, carbs, fat, fiber, vitamin
C, copper, folate, vitamin B6, vitamin A,
vitamin E, vitamin K, Niacin, thiamine,
magnesium.
-Gelatine sheet: protein, salt.
 Ingredients suitable for
customer group
 Uses prep/cooking
methods that maximize
nutritional value
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
-Milk: Water, protein, carbs, fat
-Cream: fat, cholesterol, sodium, carbs, protein,
vitamin A, calcium, vitamin D, cobalamin.
- Granulated sugar: carbs, sugars
 Meets requirements for
menu and food variety
 Meets
macro-/micronutrient
requirements
 Meets Australian Dietary
Guidelines
 Meets nutritional
requirements of customer
group
 Uses correct terminology
Daily meal plan and menu item checklist for dinner:
Meals Menu items Cooking
methods.
Balance.
Colors,
Flavors,
Textures,
Nutritional value Checklist
34

Sizes /
shapes.
Monday Beefsteaks, poached
potato and Mix salad
leaves
Frying White and
yellow
-Tomato: Sodium, Potassium,
Vitamin A, Calcium.
- Green chilly: Vitamin C, Iron,
Vitamin B-6, Magnesium
- Salt: Sodium, Vitamin D
-Potato: Calories, carbohydrate, fat
 Ingredients suitable for
customer group
 Uses prep/cooking methods
that maximize nutritional
value
 Meets requirements for menu
and food variety
 Meets macro-/micronutrient
requirements
 Meets Australian Dietary
Guidelines
 Meets nutritional
requirements of customer
group
 Uses correct terminology
Tuesday Curry Chicken with rice Frying White,
yellow,
brown
-Chicken: Cholesterol, sodium,
Potassium
- Rice: Calories, carbohydrate, fat
 Ingredients suitable for
customer group
 Uses prep/cooking methods
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
- Oil: fat, saturated fat,
monounsaturated fatty acids,
polyunsaturated fat
that maximize nutritional
value
 Meets requirements for menu
and food variety
 Meets macro-/micronutrient
requirements
 Meets Australian Dietary
Guidelines
 Meets nutritional
requirements of customer
group
 Uses correct terminology
Wednesda
y
Gluten-free bolognaise
pasta bake
Baking White and
brown
-Pasta: Cholesterol, sodium,
Potassium
- Bread: Sodium, Calcium,
Cobalamin
-Garlic: carbs, Vitamin B1,
phosphorous
- Onion: Sodium, Vitamin A,
Calcium
 Ingredients suitable for
customer group
 Uses prep/cooking methods
that maximize nutritional
value
 Meets requirements for menu
and food variety
 Meets macro-/micronutrient
36

requirements
 Meets Australian Dietary
Guidelines
 Meets nutritional
requirements of customer
group
 Uses correct terminology
Thursday Grilled Prawn and
coconut rice salad
Frying Various -Coconut: Potassium, Sodium,
Dietary fiber
- Rice: Calories, carbohydrate, fat
- Fresh vegetables: Calories,
calcium, protean
 Ingredients suitable for
customer group
 Uses prep/cooking methods
that maximize nutritional
value
 Meets requirements for menu
and food variety
 Meets macro-/micronutrient
requirements
 Meets Australian Dietary
Guidelines
 Meets nutritional
requirements of customer
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
group
 Uses correct terminology
Friday Grill fish and chip Cooking in
microwave
White and red -Fish: fat, saturated fat,
monounsaturated fatty acids
- Salt: Sodium
-Chilly: Carbohydrate, calcium
 Ingredients suitable for
customer group
 Uses prep/cooking methods
that maximize nutritional
value
 Meets requirements for menu
and food variety
 Meets macro-/micronutrient
requirements
 Meets Australian Dietary
Guidelines
 Meets nutritional
requirements of customer
groups
 Uses correct terminology
Saturday Herb-crumbed veal
with creamy mash
Cooking in
Microwave
Various - Oil: fat, saturated fat,
monounsaturated fatty acids,
polyunsaturated fat
 Ingredients suitable for
customer group
 Uses prep/cooking methods
that maximize nutritional
38

- Eggs: Fat, cholesterol, protean
-Herbs: Calcium, protean
value
 Meets requirements for menu
and food variety
 Meets macro-/micronutrient
requirements
 Meets Australian Dietary
Guidelines
 Meets nutritional
requirements of customer
group
Sunday Goat curry with
steamed rice
Boiling and
frying
White and
yellow
Mutton: Fat, cholesterol, protean
Rice: Calories, carbohydrate, fat
 Ingredients suitable for
customer group
 Uses prep/cooking methods
that maximize nutritional
value
 Meets requirements for menu
and food variety
 Meets macro-/micronutrient
requirements
V.02.202039

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
 Meets Australian Dietary
Guidelines
 Meets nutritional
requirements of customer
group
 Uses correct terminology
Daily meal plan and menu item checklist for dessert:
Meals Menu items Cooking
methods.
Balance.
Colors, Flavors,
Textures, Sizes / shapes.
Nutritional value Checklist
Monday Fruit and
yoghurt Grinding and
mixing
Various -Apple: Protean, calcium,
calories
-Banana: Potassium,
carbohydrate
-Cream: fat, cholesterol, sodium,
carbs, protein, vitamin A,
 Ingredients suitable for
customer group
 Uses prep/cooking
methods that maximize
nutritional value
 Meets requirements for
40

calcium, vitamin D, cobalamin.
-Sugar: Carbs
menu and food variety
 Meets
macro-/micronutrient
requirements
 Meets Australian
Dietary Guidelines
 Meets nutritional
requirements of
customer group
 Uses correct
terminology
Tuesday Gluten free
chocolate cake Baking Brown -Cream: fat, cholesterol, sodium,
carbs, protein, vitamin A,
calcium, vitamin D, cobalamin.
-Sugar: Carbs
-Chocolate: Cholesterol,
Sodium, Protein
 Ingredients suitable for
customer group
 Uses prep/cooking
methods that maximize
nutritional value
 Meets requirements for
menu and food variety
 Meets
macro-/micronutrient
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
requirements
 Meets Australian
Dietary Guidelines
 Meets nutritional
requirements of
customer group
 Uses correct
terminology
Wednesda
y
Berry delicious
smoothie
Baking and
cooking with
grinding
Cream -Berries: vitamin C, Potassium,
Protein, Cobalamin
-Cream: fat, cholesterol, sodium,
carbs, protein, vitamin A,
calcium, vitamin D, cobalamin.
-Sugar: carbs, sugars
 Ingredients suitable for
customer group
 Uses prep/cooking
methods that maximize
nutritional value
 Meets requirements for
menu and food variety
 Meets
macro-/micronutrient
requirements
 Meets Australian
Dietary Guidelines
 Meets nutritional
42

requirements of
customer group
 Uses correct
terminology
Thursday Berries and hot
cereal
Baking and
cooking with
grinding
Cream -Berries: vitamin C, Potassium,
Protein, Cobalamin
-Cream: fat, cholesterol, sodium,
carbs, protein, vitamin A,
calcium, vitamin D, cobalamin.
-Sugar: carbs, sugars
 Ingredients suitable for
customer group
 Uses prep/cooking
methods that maximize
nutritional value
 Meets requirements for
menu and food variety
 Meets
macro-/micronutrient
requirements
 Meets Australian
Dietary Guidelines
 Meets nutritional
requirements of
customer group
 Uses correct
V.02.202043

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
terminology
Friday Gluten free
chocolate cake Baking Brown -Cream: fat, cholesterol, sodium,
carbs, protein, vitamin A,
calcium, vitamin D, cobalamin.
-Sugar: Carbs
-Chocolate: Cholesterol,
Sodium, Protein
 Ingredients suitable for
customer group
 Uses prep/cooking
methods that maximize
nutritional value
 Meets requirements for
menu and food variety
 Meets
macro-/micronutrient
requirements
 Meets Australian
Dietary Guidelines
 Meets nutritional
requirements of
customer groups
 Uses correct
terminology
Saturday Grinding and
mixing
Various -Apple: Protean, calcium,
calories
-Banana: Potassium,
Grinding and mixing  Ingredients suitable for
customer group
 Uses prep/cooking
44

carbohydrate
-Cream: fat, cholesterol,
sodium, carbs, protein,
vitamin A, calcium, vitamin
D, cobalamin.
-Sugar: Carbs
methods that maximize
nutritional value
 Meets requirements for
menu and food variety
 Meets
macro-/micronutrient
requirements
 Meets Australian
Dietary Guidelines
 Meets nutritional
requirements of
customer group
Sunday Gluten-free
apple and
cinnamon tea
cake
Baking Cream white - Apple: vitamin B6, B12,
magnesium and potassium.
- Sugar: carbs, sugars
-Milk: calcium, riboflavin,
potassium
 Ingredients suitable for
customer group
 Uses prep/cooking
methods that maximize
nutritional value
 Meets requirements for
menu and food variety
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
 Meets
macro-/micronutrient
requirements
 Meets Australian
Dietary Guidelines
 Meets nutritional
requirements of
customer group
 Uses correct
terminology
Task 1.4: Cost menus
 See below Menu costings. Complete Task 1.4 using the menu costing template provided.
 Select one day from the menu developed in Task 1.3.
 Calculate the portion yields and costs of all ingredients required to prepare and produce all menu options offered on your selected day.
 Calculate other expenditure items used in the preparation or service of the menu item.
 Calculate the total cost for one serve or portion for each menu option.
 You must complete one menu costing table for each menu item.
 Print or cut and paste the menu costing template as many times as required.
 Save your completed costings for later submission to your assessor.
The following formulas are relevant for this assessment:
46

Support Info:
Food Cost Percentage:
Food Cost / Sales Price x 100 = Food Cost Percentage %.
Example: $3.50 / $15.00 x 100 = 23.3%
Individual Menu Item (Variable %):
Portion Cost / Priced Menu Item x 100= Food Cost %.
Example: $3.50 / $15.00 x 100 = 23.3%
Setting the Selling Price:
Portion Cost / Targeted Food Cost Percentage = Selling Price.
Example: $3.50 / 30% = $11.66
Yield Calculation: Establish the wastage percentage. For example, 2%.
Multiply the Purchase unit price by the Establish wastage percentage.
Example $11.00 x 2% = 0.22. Add to the Purchase unit price. $11.00 + 0.22 = $11.22
Multiply the Quantity by the Yield adjusted purchase price.
Example 0.150 x 11.22 = $1.68 Food Cost.
Meals Sunday Cos
t
Monday cos
t
Tuesday Cost Wednesda
y
Cost Thursday Cos
t
Friday Cos
t
Saturda
y
Cos
t
Breakfas
t Omelet
5 Gluten-free
spinach,
prawn and
mayonnais
e
4 Cinnamon
toast
6 Banana
apple bread
with
crystallised
ginger
8.25 Boiled
eggs
4 French
toast
brioche
6 Banana-
berry loaf
cake
5
Lunch Summer 15 Barbecued 12 BBQ 15.6 Bacon and 14.5 Barbecued 12 Seafood 14 Tandoori 16
V.02.202047

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
greens,
tomato and
basil frittata
mushrooms
with feta
(gluten-
free)
Cajun
salmon
with
mango
salsa
6 eggs 6 mushroom
s with feta
(gluten-
free)
plate chicken
with
salad
Dinner Beefsteaks
, poached
potato and
Mix salad
leaves
20 Curry
Chicken
with rice
18 Gluten-
free
bolognais
e pasta
bake
21.3
3
Grilled
Prawn and
coconut rice
salad
24.2
6
Grill fish
and chip
19 Herb-
crumbe
d veal
with
creamy
mash
20 Goat
curry with
steamed
rice
21
48

Task 1.4: Cost menus
Print or copy and paste this table as many times as required for your menu and add or delete
rows as required.
Menu number is the Task number for the menu you are developing, for example, the cyclic
menu developed in Task 1 will be menu number 1, Task 2 is menu number 2, and so on.
Fully cost an entire dietary menu for a full day’s service.
Summer greens, tomato and
basil frittata Yield: Menu no.1
Qty Unit Purchase
unit
Purchase
unit
price $
Cost
Yield
%
Total
cost $
Asparagus 1 Bunch Bunch 3(3.06) 98% 3.06
Broccoli 200 Gm Kg 6(7.8) 70% 1.56
Eggs 4 Each Dozen 4(4.08) 98% 1.632
Chives 5 Gm 10g 3 100% 1.5
Basil 1/2 bunch Bunch 2(2.2) 90% 1.1
Creamy feta 100 Gm Kg 15 100% 1.5
Cherry tomatoes 50 Gm Kg 10 100% 0.5
Mixed salad leaves 100 Gm Kg 15 100% 1.5
Total cost of recipe $12.35
Portion cost $12.35
Other expenditure items
Expenditure item Qty Unit Purchase
priceper
unit $
Cost per unit $
Total expenditure item cost $
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $
For this section you have to cost the menu for the whole day not just one meal
V.02.202049

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
Task 1.5: Monitor menu performance
 View the Background information and read the information provided on methods of
evaluation.
 Implement the menu in your workplace, simulated workplace or training environment.
 Monitor the performance of the menu by obtaining feedback from customers or others by
using at least two of the methods listed in Assessment C_Background information.
 You can use feedback mechanisms currently used within the organisation, modify existing
mechanisms to assist in gathering necessary information, or create your own.
 Document and analyse the results of your feedback to determine the following.
 Success of your menu against dietary goals for the customer group nominated in Task 1.1.
 Level of customer satisfaction with the menu.
 Success of your menu against dietary goals for the customer group nominated in Task 1.1.
Customer satisfaction discussions with:
 customers
 Employees or colleagues during the course of each business day.
Questionnaire Gluten-free
spinach,
prawn and
mayonnais
e
Eton mess
yoghurt pots
Barbecued
mushrooms
with feta
(gluten-free)
Apple,
quinoa &
lentil salad
with maple
pork
Summer
greens,
tomato and
basil frittata
Uses prep/cooking methods
that maximise nutritional value. 1 2 3 4 5
Good menu and food variety
selected. 1 2 3 4 5
Nutritional balanced menu. 1 2 3 4 5
Menu is well written with good
explanations. 1 2 3 4 5
Good variety of products. 1 2 3 4 5
Assists with your dietary goals 1 2 3 4 5
Key
1 = Poor
2 = Needs Improvement
3 = Satisfactory
4 = Good
5 = Excellent
✓
50

 Level of customer satisfaction with the menu.
Customer satisfaction survey
Selection of food products.
Questionnaire Eggplant,
rocket and
goats
cheese
salad
Fruit and
yoghurt
Seafood
plate
Gluten-free
apple and
cinnamon
tea cake
Spinach and
oven
roasted
tomato
omelette
Quality of the product 1 2 3 4 5
Design of the product 1 2 3 4 5
Consistency of quality 1 2 3 4 5
Good variety of products 1 2 3 4 5
Key
1 = Poor
2 = Needs Improvement
3 = Satisfactory
4 = Good
5 = Excellent
✓
 Save your completed feedback results and analysis. You will need to refer to it to respond to
questions in Task 1.6.
Task 1.6: Review performance
 Answer the following questions based on your analysis of feedback in Task 1.5.
Q1: What methods/techniques did you use to obtain feedback? List and describe two methods
of obtaining feedback as described in the performance evidence.
 Conduct staff meeting to collect feeds backs from the staff members
Conduct customer survey or collect reviews to get feedback from customer ✓

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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
Q2: Who did you seek feedback from?
From customers and staff ✓

Q3: Did you achieve the dietary goals you set in Task 1.1?
Yes
✓
Q4: Which menu items did not meet dietary goals?
Gluten-free spinach, prawn and mayonnaise
✓
Q5: Briefly explain why you think menu items did or did not meet dietary goals.
Because some of the customers didn’t like the portion size and nutritional value.
✓
Q6: Which menu items rated the highest customer satisfaction score?
Summer greens, tomato and basil frittata
✓
Q7: Which menu items rated the lowest customer satisfaction score?
Eggplant, rocket and goats cheese salad
✓
Q8: Briefly explain why you think customers were or were not satisfied with the menu items.
As I discussed most of the customers were not happy with the size, texture and sour taste of
food.
52

✓
Q9: Describe the changes you would make to your completed menu based on the feedback
you received.
I would change menu according to customer feedback.
✓
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
Task 2: Menu 2
Task 2.1: Identify the dietary and cultural requirements of customers
 Select a customer group for your menu.
 Customer groups could relate to your workplace or training environment, or could be based
on realistic hospitality businesses.
 Identify the dietary and cultural requirements of your customer group.
 You must confirm your selected customer group and dietary, cultural or religious
requirements with your trainer/assessor prior to undertaking this assessment.
 The size of the group must be discussed and confirmed with your trainer/assessor. Although
a specific number is not specified, the group size must be substantial enough to replicate
realistic workplace demands of a senior cook, chef, catering supervisor or manager.
 Answer all the questions.
Q1: What customer group is your menu developed for?
The menu developed is for Halal customers. ✓
Q2: What are their dietary and/or cultural requirements?
They eat selective meats that are slaughtered according to their rule. They don’t eat
manufactured foods from supermarkets and bakeries
✓
Q3: What sources of information did you use to determine these requirements?
 Some journals and articles
 Internet and cooking books
 https://www.cookinglight.com/
✓
Q4: Whom did you liaise with to identify and confirm customer requirements?
I liaise with my colleagues and supervisor to confirm customer requirement. I will also
talk to some Muslim customers.
✓
Q5: What would the health consequences (if any) be if you ignored the special dietary
requirements of this customer group?
 Breaches of religion beliefs
54

 Food intolerance
 In some cases, Legal consequences may take place.
✓
Q6: What goals(s) would you set for your menus based on the information you’ve researched
about your customer group. That is, what are you hoping to achieve by planning and
documenting a meal plan and menu?
The goal would be to provide a healthy balanced meal that contains products that are halal
certified.
✓
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
Task 2.2: Document a menu overview
 Brainstorm a range of menu ideas to suit the customer, dietary and cultural or religious
requirements identified in Task 2.1 for your cyclic menu.
 Sort your menu suggestions into a draft of your menu using the menu overview template.
 Save your completed menu overview. You will use this information to complete Task 2.3.
 You are required to repeat these tasks for six different menus throughout this assessment.
56

Task 2.2 Menu overview
 Two of the menus or meal plans must address the special dietary requirements of different
customer groups listed in Assessment C_Background information.
Special Diet 1: ____________Halal_____________
Meals Monday Tuesday Wednesday Thursday Friday Saturday Sunday
Breakfast French toast with
salmon,
whole grain
cereal
Poached egg with
toast
Whole grain bagel Whole grain
cereal
English muffin Scrambled egg
with toast
Morning tea Orange poppy
seed cake
Blueberry Banana
Orange loaf
Tomato and
avocado
bruschetta
Roasted
garlic & white
bean tartlet
Pear and ricotta
muffins
Banana cake Cinnamon buns
and tea
Lunch Fish burger, chips Brown rice Tuna and salad
rolls
Chicken stir-
fried basil
with jasmine
steam rice
Steamed carrot,
steamed broccoli
Pita with lettuce
and tomato salad,
coleslaw
Tomato soup with
milk and toast
Afternoon tea Gluten-free
scones
Flourless
chocolate cakes
with cinnamon
cream
Milo muffins Honey
gingerbread with
lemon icing
Milo protein bars
and tea
Choc-peppermint
meringue bites
Fruit cake
Dinner Baked lamb chop
Grilled chicken
breast
Mixed vegetables Tossed salad
with dressing
Burger patty on a
bun with lettuce,
tomato
Meatloaf, baked
potato
Stir fried
vegetables.
Dessert Berry delicious
smoothie
chocolate, date
and pear cake
Fruit and yoghurt Christmas cake Coriander potato
cakes
chocolate, date
and pear cake
apple and
cinnamon tea
cake
✓
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
58

Task 2.3: Develop menus and meal plans for special diets
 See below Daily meal plan and checklist.
 Hold a staff meeting to discuss and gain feedback on your menu then complete the meal plan review for two days of the week for your special
dietary menu as per your menu overview from Task 2.2.
 Complete the table for each menu item (breakfast options, morning tea, lunch options, and afternoon tea dinner and dessert options) for two
days of the week.
 Use the checklist for each menu item to ensure your meal plans are well planned and meet the nutritional, dietary, cultural or religious
requirements of your customer group.
 Save your completed Daily meal plan for later submission to your assessor.
V.02.202059

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
DEVELOP MENUS AND MEAL PLANS FOR SPECIAL DIETS
Task 2.3: Daily meal plan and menu item checklist.
Meals Menu items Cooking
methods.
Balance.
Colours,
Flavours,
Textures, Sizes /
shapes.
Nutritional value Checklist
Wednesday Tuna and salad
rolls
- Tuna
- Mayonnaise
- Celery
- Iceberg lettuce
- Carrot
- Cucumber
Mix
Roll
Golden brown,
green, orange
Lightly-salted
Soft, smooth
Lavish
- Tuna: protein, cholesterol, fat, EPA, DHA, omega-3
- Mayonnaise: vitamin E, fat, vitamin K, sodium.
- Celery: fat, sodium, carbs, fibre, sugar, protein.
- Iceberg lettuce: protein, carbs, vitamin A, vitamin C, calcium, iron,
potassium, folate, vitamin K, magnesium, phosphorus
- Carrot: water, protein, carbs, sugar, fibre, fat.
- Cucumber: potassium, fibre, vitamin C, vitamin K, vitamin C,
magnesium, potassium, manganese, vitamin A.
 Ingredients suitable for customer group
 Uses prep/cooking methods that maximise nutritional
value
 Meets requirements for menu and food variety
 Meets macro-/micronutrient requirements
 Meets Australian Dietary Guidelines
 Meets nutritional requirements of customer group
 Uses correct terminology
Thursday Chicken stir-fried
basil with jasmin
steam rice
- Garlic
- Red onion
- Red chilli
- Olive oil
- Chicken breast
- Thai basil
- Steamed jasmin
rice
Stir fry
Mix
White, green,
orange, dark brown,
brown
Lightly-salted,
lightly-sweet
Smooth, crispy
Bite-size
- Garlic: protein, fat, carbohydrates, fibre, natural sugars, calcium,
iron, magnesium, potassium.
- Red onion: water. Carbs, fibre, protein, fat
- Red chilli: protein, fat, carb, sodium.
- Olive oil: fat, saturated fat, monounsaturated fatty acids,
polyunsaturated fat
- Chicken breast: protein, fat, cholesterol, sodium, iron.
- Thai basil: calcium, vitamin A, Beta carotene, Beta cryptoxanthin,
vitamin K.
- Steamed jasmine rice: protein, carbs, fat, fibre, selenium, iron,
niacin, vitamin B6, phosphorus, copper, magnesium, zinc
 Ingredients suitable for customer group
 Uses prep/cooking methods that maximise nutritional
value
 Meets requirements for menu and food variety
 Meets macro-/micronutrient requirements
 Meets Australian Dietary Guidelines
 Meets nutritional requirements of customer group
 Uses correct terminology
Needs to include all meals for the 2 days
60

Task 2.4: Cost menus
 Go to your Course files folder, open Assessment C_Menu costing and complete Task 2.4 using the menu costing template provided.
 Select one day from the menu developed in Task 2.3.
 Calculate the portion yields and costs of all ingredients required to prepare and produce all menu options offered on your selected day.
 Calculate other expenditure items used in the preparation or service of the menu item.
 Calculate the total cost for one serve or portion for each menu option.
 You must complete one menu costing table for each menu item.
 Print or cut and paste the menu costing template as many times as required.
 Save your completed costings for later submission to your assessor.
The following formulas are relevant for this assessment:
Support Info:
Food Cost Percentage:
Food Cost / Sales Price x 100 = Food Cost Percentage %.
Example: $3.50 / $15.00 x 100 = 23.3%
Individual Menu Item (Variable %):
Portion Cost / Priced Menu Item x 100= Food Cost %.
Example: $3.50 / $15.00 x 100 = 23.3%
Setting the Selling Price:
Portion Cost / Targeted Food Cost Percentage = Selling Price.
Example: $3.50 / 30% = $11.66
Yield Calculation: Establish the wastage percentage. For example 2%.
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
Multiply the Purchase unit price by the Establish wastage percentage.
Example $11.00 x 2% = 0.22. Add to the Purchase unit price. $11.00 + 0.22 = $11.22
Multiply the Quantity by the Yield adjusted purchase price.
Example 0.150 x 11.22 = $1.87 Food Cost.
62

Task 2.4: Cost menus
Print or copy and paste this table as many times as required for your menu and add or delete
rows as required.
Menu number is the Task number for the menu you are developing, for example, the cyclic
menu developed in Task 1 will be menu number 1, Task 2 is menu number 2, and so on.
Fully cost an entire dietary menu for a full day’s service of your choice.
This needs to include all meals for the day
V.02.202063
Menu Day: Yield: 1 Menu no. 2
Quantity Unit Purchase
unit
Purchase
unit price
$
Cost
Yield
%
Total
cost $
AT
Self raising 250 g kg 1.5 100% 0.375
Milo 70 g kg 14 100% 0.98
Egg 2 each dozen 4(4.08) 98% 0.68
Milk 150 ml lit 2 100% 0.3
Brown Sugar 120 g kg 2 100% 0.24
Total cost of recipe per portion $2.
58
Dinner
Chicken
breast
400 g Kg 7 100% 2.8
Peeled Garlic 50 g Kg 15 100% 0.75
Green
papaya
300 g Kg 10(10.05) 95% 3.02
Lime 1 piece piece 1(1.2) 80% 1.2
Long Chilli 15 g kg 30(30.06) 98% 0.45
Fish sauce 75 ml Litre 5 100% 0.38
Brown Sugar 50 g kg 2 100% 0.1
Total cost of recipe per portion $ 8.7

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
Task 2.5: Monitor menu performance
 View the Background information and read the information provided on methods of
evaluation.
 Implement the menu in your workplace, simulated workplace or training environment.
 Monitor the performance of the menu by obtaining feedback from customers or others by
using at least two of the methods listed in Assessment C_Background information.
 You can use feedback mechanisms currently used within the organisation, modify existing
mechanisms to assist in gathering necessary information, or create your own.
 Document and analyse the results of your feedback to determine the following.
 Success of your menu against dietary goals for the customer group nominated in Task 2.1.
 Level of customer satisfaction with the menu.
 Success of your menu against dietary goals for the customer group nominated in Task 2.1.
Customer satisfaction discussions with:
 customers
 Employees or colleagues during the course of each business day.
Questionnaire Meat loaf,
baked
potato
Pita with
lettuce and
tomato
salad,
coleslaw
Steamed
carrot,
steamed
broccoli
Tuna and
salad rolls
Grilled
chicken
Uses prep/cooking methods that
maximise nutritional value. 1 2 3 4 5
Good menu and food variety
selected. 1 2 3 4 5
Nutritional balanced menu. 1 2 3 4 5
Menu is well written with good
explanations. 1 2 3 4 5
Good variety of products. 1 2 3 4 5
Assists with your dietary goals 1 2 3 4 5
Key
1 = Poor
2 = Needs Improvement
3 = Satisfactory
4 = Good
5 = Excellent
✓
64

 Level of customer satisfaction with the menu.
Customer satisfaction survey
Selection of food products.
Questionnaire
Quality of the product 1 2 3 4 5
Design of the product 1 2 3 4 5
Consistency of quality 1 2 3 4 5
Good variety of products 1 2 3 4 5
Key
1 = Poor
2 = Needs Improvement
3 = Satisfactory
4 = Good
5 = Excellent
✓
 Save your completed feedback results and analysis. You will need to refer to it to respond to
questions in Task 1.6.
Task 2.6: Review performance
 Answer the following questions based on your analysis of feedback in Task 1.5.
Q1: What methods/techniques did you use to obtain feedback? List and describe two methods
of obtaining feedback as described in the performance evidence.
 I conducted staff meeting to collect feeds backs from the staff members
 I conducted customer survey or collect reviews to get feedback from customers.
✓
Q2: Who did you seek feedback from?
From customers and staff members.
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
Q3: Did you achieve the dietary goals you set in Task 2.1?
Yes
✓
Q4: Which menu items did not meet dietary goals?
Meat loaf with baked potato
✓
Q5: Briefly explain why you think menu items did or did not meet dietary goals.
I think this food item is expensive and meat becomes hard to chew as it remains in oven for
long time.
✓
Q6: Which menu items rated the highest customer satisfaction score?
Grilled chicken
✓
Q7: Which menu items rated the lowest customer satisfaction score?
Scrambled egg with toast
✓
Q8: Briefly explain why you think customers were or were not satisfied with the menu items.
As the customer prefers to have something that is nutritional, but customers didn’t like portion
size and texture of food item.
✓
Q9: Describe the changes you would make to your completed menu based on the feedback
you received.
 To decrease the number of bakery products
 Adding more nutrition and Halal certified products
 Taking away processed food
66

✓
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
Task 3: Menu 3
Task 3.1: Identify the dietary and cultural requirements of customers
 Select a customer group for your menu.
 Customer groups could relate to your workplace or training environment, or could be based
on realistic hospitality businesses.
 Identify the dietary and cultural requirements of your customer group.
 You must confirm your selected customer group and dietary, cultural or religious
requirements with your trainer/assessor prior to undertaking this assessment.
 The size of the group must be discussed and confirmed with your trainer/assessor. Although
a specific number is not specified, the group size must be substantial enough to replicate
realistic workplace demands of a senior cook, chef, catering supervisor or manager.
 Answer all the questions.
Q1: What customer group is your menu developed for?
I developed this menu for low fat requirements.
✓
Q2: What are their dietary and/or cultural requirements?
Obese or obesity related customers need low fat. They follow most of the strict diet rules. ✓
Q3: What sources of information did you use to determine these requirements?
 Some journals and articles
 Internet and cooking books
 Websites such as - https://makeyourbodywork.com/best-healthy-food-blogs/
 http://www.eatingwell.com/
✓
Q4: Whom did you liaise with to identify and confirm customer requirements?
Dietitians, medical professionals, the parents and some health professionals and customers.
✓
Q5: What would the health consequences (if any) be if you ignored the special dietary
requirements of this customer group?
68

 Food intolerance
 Serious health problems
 Legal consequences in some cases
 ✓
Q6: What goals(s) would you set for your menus based on the information you’ve researched
about your customer group. That is, what are you hoping to achieve by planning and
documenting a meal plan and menu?
The goal is to keep low fat on any food on the menu as this menu is setup for a strict
diet.
✓
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
Task 3.2: Document a menu overview
 Brainstorm a range of menu ideas to suit the customer, dietary and cultural or religious
requirements identified in Task 3.1 for your cyclic menu.
 Sort your menu suggestions into a draft of your menu using the menu overview template.
 Save your completed menu overview. You will use this information to complete Task 3.3.
 You are required to repeat these tasks for six different menus throughout this assessment.
70

Task 3.2 Menu overview
 Two of the menus or meal plans must address the special dietary requirements of different
customer groups listed in Assessment C_Background information.
Special Diet 2: _______Low fat__________________
Meals Monday Tuesday Wednesday Thursday Friday Saturday Sunday
Breakfast White bread
sandwich with
tomatoes and
peppers
Ham and
asparagus
omelette
Low-carb banana
waffles
Salad sandwiches Low-carb chia
pudding
Eggs sunny
side up with
spinach
puree
Keto salami and
cheese plate
Morning tea Mixed berries
fruit salad
Greek yogurt Chocolate mousse A hard-boiled egg Baby carrots with
cottage cheese
Cantaloupe
salad
A handful of nuts
Lunch Greek salad
with feta
cheese
Green peas and
chicken salad
with some olive
oil
Smoothie with coconut
milk, berries,
chocolate-flavoured
protein powder, and
almonds
Celery and tuna
salad
Greek yogurt with
berries, coconut
flakes and a
handful of walnuts
Chicken
salad with
some olive
oil
Tuna and cheese
wrap
Afternoon tea Banana
crunch muffin
Cucumber-
butter tea
sandwich
Berry pizzas Lemon roasted
chicken salad
wrap
Cucumber-butter
tea sandwich
Berry pizzas Banana crunch muffin
Dinner Salmon with
butter and
vegetables
Tuna and
cheese wrap
BBQ chicken with
green beans
Pork tenderloin
and tomato salad
Grilled chicken
with garlic and
lime juice
Cheesy
meatballs
with braised
vegetables
Grilled chicken wings
with some raw spinach
on the side
Dessert Blackberry-
Orange
Sorbet
Chocolate and
Flan
Lemon Mousse Fruit and yoghurt Mix fruit salad Chocolate
and Flan
Fruit and yoghurt
✓
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
Task 3.3: Develop menus and meal plans for special diets
 See below Daily meal plan and checklist.
 Hold a staff meeting to discuss and gain feedback on your menu then complete the meal
plan review for two days of the week for your special dietary menu as per your menu
overview from Task 3.2.
 Complete the table for each menu item (breakfast options, morning tea, lunch options, and
afternoon tea dinner and dessert options) for two days of the week.
 Use the checklist for each menu item to ensure your meal plans are well planned and meet
the nutritional, dietary, cultural or religious requirements of your customer group.
 Save your completed Daily meal plan for later submission to your assessor.
72

DEVELOP MENUS AND MEAL PLANS FOR SPECIAL DIETS
Task 3.3: Daily meal plan and menu item checklist.
Meals Menu items Cooking methods. Balance.
Colours, Flavours,
Textures, Sizes / shapes.
Nutritional value Checklist
Wednesday Salmon with butter and
vegetables.
- Salmon
- Broccoli
- Garlic
- Butter
- Brown sugar
- Fresh parsley
- Oven
- Roast
- Mix
Green, yellow
Creamy, sour
Plate
- Salmon: fat, sodium,
carbs, fibre, sugars,
protein.
- Broccoli: water,
carbs, protein.
- Garlic: protein, fat,
carbohydrates, fibre,
natural sugars,
calcium, iron,
magnesium,
potassium
- Butter: fat, vitamin
A, vitamin E, vitamin
B12, vitamin K
- Brown sugar:
sodium, carbs,
calcium, potassium,
iron.
- Fresh parsley:
Vitamin A, vitamin
C, vitamin K.
 Ingredients suitable for customer group
 Uses prep/cooking methods that maximise nutritional
value
 Meets requirements for menu and food variety
 Meets macro-/micronutrient requirements
 Meets Australian Dietary Guidelines
 Meets nutritional requirements of customer group
Uses correct terminology
Thursday Ham and asparagus
omelette
- Olive oil
- Egg
- Leg ham
- Cheddar
cheese
- Boil
- Pan fry Green, yellow
Plate
- Olive oil: fat,
saturated fat,
monounsaturated
fatty acids,
polyunsaturated fat
- Egg: protein, fat,
 Ingredients suitable for customer group
 Uses prep/cooking methods that maximise nutritional
value
 Meets requirements for menu and food variety
 Meets macro-/micronutrient requirements
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
saturated fat, iron,
vitamins, minerals
and zeaxanthin
- Leg ham: banana
- Cheddar cheese:
fat, carbs, sugars,
sodium
 Meets Australian Dietary Guidelines
 Meets nutritional requirements of customer group
Uses correct terminology
This needs to include all meals for those 2 days
74

Task 3.4: Cost menus
 See below Menu costings. Complete Task 3.4 using the menu costing template provided.
 Select one day from the menu developed in Task 3.3.
 Calculate the portion yields and costs of all ingredients required to prepare and produce all menu options offered on your selected day.
 Calculate other expenditure items used in the preparation or service of the menu item.
 Calculate the total cost for one serve or portion for each menu option.
 You must complete one menu costing table for each menu item.
 Print or cut and paste the menu costing template as many times as required.
 Save your completed costings for later submission to your assessor.
The following formulas are relevant for this assessment:
Support Info:
Food Cost Percentage:
Food Cost / Sales Price x 100 = Food Cost Percentage %.
Example: $3.50 / $15.00 x 100 = 23.3%
Individual Menu Item (Variable %):
Portion Cost / Priced Menu Item x 100= Food Cost %.
Example: $3.50 / $15.00 x 100 = 23.3%
Setting the Selling Price:
Portion Cost / Targeted Food Cost Percentage = Selling Price.
Example: $3.50 / 30% = $11.66
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
Yield Calculation: Establish the wastage percentage. For example, 2%.
Multiply the Purchase unit price by the Establish wastage percentage.
Example $11.00 x 2% = 0.22. Add to the Purchase unit price. $11.00 + 0.22 = $11.22
Multiply the Quantity by the Yield adjusted purchase price.
Example 0.150 x 11.22 = $1.87 Food Cost.
76

Task 3.4: Cost menus
Print or copy and paste this table as many times as required for your menu and add or delete
rows as required.
Menu number is the Task number for the menu you are developing, for example, the cyclic
menu developed in Task 1 will be menu number 1, Task 2 is menu number 2, and so on.
Fully cost an entire dietary menu for a full day’s service.
Menu Day: Monday Yield: 1 Menu no.
Quantity Unit Purchase
unit
Purchase
unit price $
Cost
Yield
%
Total cost
$
Breakfast
Onion 50 g kg 6(6.3) 95% 0.32
Olive oil 50 ml litre 12 100% 0.6
Butter 40 g kg 15 100% 0.6
Eggs 2 each dozen 4(4.08) 98% 0.7
Tomato 100 g kg 7(7.14) 98% 0.7
Total cost of recipe per portion $ 3.22
MT
Strawberries 100 g kg 16(16.8) 95% 1.68
Blueberries 100 g kg 20 100% 2
Blackberries 100 g kg 28 100% 2.8
Honey 30 g kg 20 100% 0.6
Lemon 10 g kg 20(40) 50% 0.4
Total cost of recipe per portion $ 7.48
Lunch
Red onion 50 g kg 6(6.3) 95% 0.32
Tomato 100 g kg 7(7.14) 98% 0.7
Cucumber 100 g kg 8(8.16) 98% 0.82
Black olive 50 g kg 15 100% 0.75
Olive oil 50 ml litre 12 100% 0.6
Feta cheese 50 g kg 10 100% 0.5
Total cost of recipe per portion $3.69
Don’t forget afternoon tea & dinner
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
Task 3.5: Monitor menu performance
 View the Background information and read the information provided on methods of
evaluation.
 Implement the menu in your workplace, simulated workplace or training environment.
 Monitor the performance of the menu by obtaining feedback from customers or others by
using at least two of the methods listed in Assessment C_Background information.
 You can use feedback mechanisms currently used within the organisation, modify existing
mechanisms to assist in gathering necessary information, or create your own.
 Document and analyse the results of your feedback to determine the following.
 Success of your menu against dietary goals for the customer group nominated in Task 3.1.
 Level of customer satisfaction with the menu.
 Success of your menu against dietary goals for the customer group nominated in Task 3.1.
Customer satisfaction discussions with:
 customers
 Employees or colleagues during the course of each business day.
Questionnaire Omelette
with
tomatoes
Handful of
nuts
Smoothie
with coconut
milk, berries,
chocolate-
flavoured
protein
powder, and
almonds
Celery and
tuna salad
Salmon with
butter and
vegetables
Uses prep/cooking methods that
maximise nutritional value. 1 2 3 4 5
Good menu and food variety
selected. 1 2 3 4 5
Nutritional balanced menu. 1 2 3 4 5
Menu is well written with good
explanations. 1 2 3 4 5
Good variety of products. 1 2 3 4 5
Assists with your dietary goals 1 2 3 4 5
Key
1 = Poor
2 = Needs Improvement
3 = Satisfactory
4 = Good
5 = Excellent
✓
78

 Level of customer satisfaction with the menu.
Customer satisfaction survey
Selection of food products.
Questionnaire
Quality of the product 1 2 3 4 5
Design of the product 1 2 3 4 5
Consistency of quality 1 2 3 4 5
Good variety of products 1 2 3 4 5
Key
1 = Poor
2 = Needs Improvement
3 = Satisfactory
4 = Good
5 = Excellent
✓
 Save your completed feedback results and analysis. You will need to refer to it to respond to
questions in Task 1.6.
Task 3.6: Review performance
 Answer the following questions based on your analysis of feedback in Task 1.5.
Q1: What methods/techniques did you use to obtain feedback? List and describe two methods
of obtaining feedback as described in the performance evidence.
 Survey from customer through mail
 Questionnaire feedback from staff and colleague
 ✓
Q2: Who did you seek feedback from?
From staff and customers
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
✓
Q3: Did you achieve the dietary goals you set in Task 3.1?
Yes
✓
Q4: Which menu items did not meet dietary goals?
Omelette with tomatoes✓
Q5: Briefly explain why you think menu items did or did not meet dietary goals.
People prefer something healthy. They can’t have eggs for breakfast every day.
✓
Q6: Which menu items rated the highest customer satisfaction score?
Salmon with butter and vegetables is the highest rate in my menu because the customer said
that It has balance between vegie and meat. Additionally, the taste is good as well.
✓
Q7: Which menu items rated the lowest customer satisfaction score?
A handful of nuts are the lowest rate on my menu because some customers think the food is
quite simple and doesn't have the typical flavour. Portion size is also very small. Besides, they
also rated the dish slightly more expensive than the quality and the quantity.
✓
Q8: Briefly explain why you think customers were or were not satisfied with the menu items.
Because of the taste and portion size reference.
✓
80

Q9: Describe the changes you would make to your completed menu based on the feedback
you received.
I will try to replace these items with another low-fat cakes or fat free food items. ✓
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
Task 4: Menu 4
Task 4.1: Identify the dietary and cultural requirements of customers
 Select a customer group for your menu.
 Customer groups could relate to your workplace or training environment, or could be based
on realistic hospitality businesses.
 Identify the dietary and cultural requirements of your customer group.
 You must confirm your selected customer group and dietary, cultural or religious
requirements with your trainer/assessor prior to undertaking this assessment.
 The size of the group must be discussed and confirmed with your trainer/assessor. Although
a specific number is not specified, the group size must be substantial enough to replicate
realistic workplace demands of a senior cook, chef, catering supervisor or manager.
 Answer all the questions.
Q1: What customer group is your menu developed for?
Vegetarian, Hindus
Q2: What are their dietary and/or cultural requirements?
Hinduism. Hindus do not eat eggs, fish, meat, or poultry, but do eat dairy. For this, they are
considered lacto-vegetarians. Brahmins, a class of Hinduism, have special restrictions on who
and how their food is prepared and stored.
✓
Q3: What sources of information did you use to determine these requirements?
 Some journals and you tube videos about Hinduism
 Feedback from some Hindu customers.
 https://www.taste.com.au/
 https://www.healthline.com/nutrition/sattvic-diet-review ✓
Q4: Whom did you liaise with to identify and confirm customer requirements?
I did liaise with staff, colleagues, supervisor, trainer Hindu friends and customers
✓
Q5: What would the health consequences (if any) be if you ignored the special dietary
requirements of this customer group?
 Malnutrition
 Legal consequences because
82

✓
Q6: What goals(s) would you set for your menus based on the information you’ve researched
about your customer group. That is, what are you hoping to achieve by planning and
documenting a meal plan and menu?
The goals set for the menu will be based on satisfying customer by providing best nutritious
foods by following their religious beliefs.
✓
Task 4.2: Document a menu overview
 Brainstorm a range of menu ideas to suit the customer, dietary and cultural or religious
requirements identified in Task 4.1 for your cyclic menu.
 Sort your menu suggestions into a draft of your menu using the menu overview template.
 Save your completed menu overview. You will use this information to complete Task 4.3.
 You are required to repeat these tasks for six different menus throughout this assessment.
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
Task 4.2: Menu Overview
 Two of the menus or meal plans must reflect one or more cultural or religious dietary
requirements listed in Assessment C_Background information.
Cultural or religious Diet 1: _________Vegetarian Hindu diet________________
Meals Monday Tuesday Wednesday Thursday Friday
Breakfast Coffee chia
pudding,
Bread butter
Almond cherry
oatmeal,
Cornflakes and
milk
Buttermilk pan
cake, peanut
butter
Wholesome
banana bread
Rava dosa
Morning tea Mixed berries fruit
salad
Cucumber and
chive cream
cheese
A hard-boiled egg Berry smoothie Mixed berries fruit
salad
Lunch
Brown rice with
chard,
Rajma rice
Vegetarian
korma, curry, rice
Chana masala,
red beans with
rice
Tofu vindaloo Vegetarian
Indochinese
Hakka noodles
Afternoon tea Mango pudding Boiled eggs and
nuts
Chicken sandwich Eggplant, rocket
and goats cheese
salad
Roasted pumpkin
and red salt
Dinner Cabbage Korma,
boiled vegies
Spicy Vegan
Potato Curry
Navratan korma Spinach and
Feta Hand
Pies
Peanut Slaw with
Soba Noodles
Dessert Fruit and yoghurt Baby carrots with
cottage cheese
Berry pizzas Berry
delicious
smoothie
Mix fruit salad
✓
Task 4.3: Develop menus and meal plans for special diets
 See below Daily meal plan and checklist.
 Hold a staff meeting to discuss and gain feedback on your menu then complete the meal
plan review for two days of the week for your special dietary menu as per your menu
overview from Task 4.2.
 Complete the table for each menu item (breakfast options, morning tea, lunch options, and
afternoon tea dinner and dessert options) for two days of the week.
 Use the checklist for each menu item to ensure your meal plans are well planned and meet
the nutritional, dietary, cultural or religious requirements of your customer group.
 Save your completed Daily meal plan for later submission to your assessor.
84

DEVELOP MENUS AND MEAL PLANS FOR SPECIAL DIETS
Task 4.3: Daily meal plan and menu item checklist.
Meals Menu items Cooking methods. Balance.
Colours, Flavours,
Textures, Sizes / shapes.
Nutritional value Checklist
Friday - Rava dosa
- Mixed berries
fruit salad
- Vegetarian
Indochinese
Hakka
noodles
- Roasted
pumpkin and
red salt
- Peanut Slaw
with Soba
Noodles
- Mix fruit salad
- Fry
- Stir fry
- Crunchy,
golden
- Creamy
soft
- Creamy,
soft
 protein, nutrients and
minerals
 calories, fats and
carbohydrates
 protein, calcium, vitamin
and nutrients
 carbohydrates, sodium,
iron and carbs
 saturated fats,
cholesterol, calories and
zinc
carbohydrates, sodium,
magnesium, potassium and
calories
 Ingredients suitable for customer group
 Uses prep/cooking methods that maximise nutritional
value
 Meets requirements for menu and food variety
 Meets macro-/micronutrient requirements
 Meets Australian Dietary Guidelines
 Meets nutritional requirements of customer group
Uses correct terminology
Saturday - Upma
- Tomato and
avocado
bruschetta
- Caprese pasta
salad
- Spinach curry
with rice
- Crispy Falafel
- Banana
Smoothie
- Boiled
- Boiled
- Stir fry, steamed
- soft
- crunchy, golden
- soft and sponge
white
- soft
- Creamy
 Nutrients, minerals, iron
and protein
 Protein, calcium, iron,
vitamin, low in fat and
sodium
 Calories, fats,
cholesterols, iron and
zinc
 Nutrients, potassium,
magnesium and iron
Vitamin, protein, fats, sodium
and calories
 Ingredients suitable for customer group
 Uses prep/cooking methods that maximise nutritional
value
 Meets requirements for menu and food variety
 Meets macro-/micronutrient requirements
 Meets Australian Dietary Guidelines
 Meets nutritional requirements of customer group
Uses correct terminology
Needs to include diet for the full 2 days
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
Task 4.4: Cost menus
 See below Menu costings. Complete Task 4.4 using the menu costing template provided.
 Select one day from the menu developed in Task 4.3.
 Calculate the portion yields and costs of all ingredients required to prepare and produce all
menu options offered on your selected day.
 Calculate other expenditure items used in the preparation or service of the menu item.
 Calculate the total cost for one serve or portion for each menu option.
 You must complete one menu costing table for each menu item.
 Print or cut and paste the menu costing template as many times as required.
 Save your completed costings for later submission to your assessor.
The following formulas are relevant for this assessment:
Support Info:
Food Cost Percentage:
Food Cost / Sales Price x 100 = Food Cost Percentage %.
Example: $3.50 / $15.00 x 100 = 23.3%
Individual Menu Item (Variable %):
Portion Cost / Priced Menu Item x 100= Food Cost %.
Example: $3.50 / $15.00 x 100 = 23.3%
Setting the Selling Price:
Portion Cost / Targeted Food Cost Percentage = Selling Price.
Example: $3.50 / 30% = $11.66
Yield Calculation: Establish the wastage percentage. For example, 2%.
Multiply the Purchase unit price by the Establish wastage percentage.
Example $11.00 x 2% = 0.22. Add to the Purchase unit price. $11.00 + 0.22 = $11.22
Multiply the Quantity by the Yield adjusted purchase price.
Example 0.150 x 11.22 = $1.87 Food Cost.
86

Task 4.4: Cost menus
Print or copy and paste this table as many times as required for your menu and add or delete
rows as required.
Menu number is the Task number for the menu you are developing, for example, the cyclic
menu developed in Task 1 will be menu number 1, Task 2 is menu number 2, and so on.
Fully cost an entire dietary menu for a full day’s service.
Mango pudding Yield: Menu no. Cultural Diet 01
Qty Unit Purchase
unit
Purchase
unit price
$
Cost
Yield
%
Total
cost $
Pudding 1 piece 5 pieces 3.00 100% 3
Low fat yogurt 100 Gm 600 gm 1.00 100% 1
Lite cream 100 Ml 600 ml 1.00 100% 1
Sugar 1 tbsp. 350 gm 0.50 100% 0.5
Total cost of recipe $ 5.5
Portion cost $ 5.5
Other expenditure items
Expenditure item Qty Unit Purchase
price per unit
$
Cost per unit $
Total expenditure item cost $
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $
This needs to be costed for the whole day not just for one meal
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
Task 4.5: Monitor menu performance
 View the Background information and read the information provided on methods of
evaluation.
 Implement the menu in your workplace, simulated workplace or training environment.
 Monitor the performance of the menu by obtaining feedback from customers or others by
using at least two of the methods listed in Assessment C_Background information.
 You can use feedback mechanisms currently used within the organisation, modify existing
mechanisms to assist in gathering necessary information, or create your own.
 Document and analyse the results of your feedback to determine the following.
 Success of your menu against dietary goals for the customer group nominated in Task 4.1.
 Level of customer satisfaction with the menu.
 Success of your menu against dietary goals for the customer group nominated in Task 4.1.
Customer satisfaction discussions with:
 customers
 Employees or colleagues during the course of each business day.
Questionnaire Aloo
prantha
Vegetarian
korma, curry,
rice
Chana
masala, red
beans with
rice
Tofu
vindaloo
Brown rice
with mix
veggies
Uses prep/cooking methods that
maximise nutritional value. 1 2 3 4 5
Good menu and food variety
selected. 1 2 3 4 5
Nutritional balanced menu. 1 2 3 4 5
Menu is well written with good
explanations. 1 2 3 4 5
Good variety of products. 1 2 3 4 5
Assists with your dietary goals 1 2 3 4 5
Key
1 = Poor
2 = Needs Improvement
3 = Satisfactory
4 = Good
5 = Excellent
✓
88

 Level of customer satisfaction with the menu.
Customer satisfaction survey
Selection of food products.
Questionnaire Navratan
korma
Spinach and
Feta Hand
Pies
Peanut Slaw
with Soba
Noodles
Crispy
Falafel
Spiced
Vegan Lentil
Soup
Quality of the product 1 2 3 4 5
Design of the product 1 2 3 4 5
Consistency of quality 1 2 3 4 5
Good variety of products 1 2 3 4 5
Key
1 = Poor
2 = Needs Improvement
3 = Satisfactory
4 = Good
5 = Excellent
 ✓
 Save your completed feedback results and analysis. You will need to refer to it to respond to
questions in Task 1.6.
Task 4.6: Review performance
 Answer the following questions based on your analysis of feedback in Task 1.5.
Q1: What methods/techniques did you use to obtain feedback? List and describe two methods
of obtaining feedback as described in the performance evidence.
Customer surveys
There are many different ways to collect customer satisfaction data to determine how happy
customers are with your dishes. Most of the venues give customers a range of options and ask
how they feel about the meal, whether they’d recommend it to a friend and provide opportunity
to comment.
✓
Q2: Who did you seek feedback from?
Customers, staff, seniors
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
✓
Q3: Did you achieve the dietary goals you set in Task 1.1?
Yes, I achieved.
✓
Q4: Which menu items did not meet dietary goals?
Aloo Prantha
✓
Q5: Briefly explain why you think menu items did or did not meet dietary goals.
It is unprofitable and was rich in oil and fat.
✓
Q6: Which menu items rated the highest customer satisfaction score?
Brown rice and mix veggies.
✓
Q7: Which menu items rated the lowest customer satisfaction score?
Navratan korma
✓
Q8: Briefly explain why you think customers were or were not satisfied with the menu items.
It was too sweet.
✓
Q9: Describe the changes you would make to your completed menu based on the feedback
you received.
We changed delivery item, and it is sugar free korma
90

Task 5: Menu 5
Task 5.1: Identify the dietary and cultural requirements of customers
 Select a customer group for your menu.
 Customer groups could relate to your workplace or training environment, or could be based
on realistic hospitality businesses.
 Identify the dietary and cultural requirements of your customer group.
 You must confirm your selected customer group and dietary, cultural or religious
requirements with your trainer/assessor prior to undertaking this assessment.
 The size of the group must be discussed and confirmed with your trainer/assessor. Although
a specific number is not specified, the group size must be substantial enough to replicate
realistic workplace demands of a senior cook, chef, catering supervisor or manager.
 Answer all the questions.
Q1: What customer group is your menu developed for?
This menu is developed for Vegans.
✓
Q2: What are their dietary and/or cultural requirements?
Vegans don’t eat meat or products of animal origin, so we should choose the specific
ingredients for their dish, so be careful to avoid the above-mentioned materials. We need to use
Vegetables, plant-based products.
✓
Q3: What sources of information did you use to determine these requirements?
 Internet and cooking books
 Dietitians
 Health experts
 Senior Chefs
 ✓
Q4: Whom did you liaise with to identify and confirm customer requirements?
 Health professions
 Customers
 ✓
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
Q5: What would the health consequences (if any) be if you ignored the special dietary
requirements of this customer group?
The reactions of allergy are extremely dangerous. It could possibly kill someone if we do not
follow their orders. Therefore, we need to ask and make sure that they are ok with all of the
ingredients.
✓
Q6: What goals(s) would you set for your menus based on the information you’ve researched
about your customer group. That is, what are you hoping to achieve by planning and
documenting a meal plan and menu?
I would set menu-based goals which will help to achieve customer satisfaction. It will focus on
providing healthy balanced vegan food to customers and making them happy.
✓
92

Task 5.2: Document a menu overview
 Brainstorm a range of menu ideas to suit the customer, dietary and cultural or religious
requirements identified in Task 5.1 for your cyclic menu.
 Sort your menu suggestions into a draft of your menu using the menu overview template.
 Save your completed menu overview. You will use this information to complete Task 5.3.
 You are required to repeat these tasks for six different menus throughout this assessment.
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
Task 5.2 Menu overview
 Two of the menus or meal plans must reflect one or more cultural or religious dietary
requirements listed in Assessment C_Background information.
Cultural or religious Diet 2: __________Vegan_______________
Meals Monday Tuesday Wednesday Thursday Friday Saturday Sunday
Breakfast Shakeology
strawberries
Tofu spinach
coconut oil
Tofu brekkie
pancakes
Coconut and
banana pancake
Vegan Chocolate
soy milk shake
Avocado rice paper
roll
Raspberry ripple
chia pudding
Morning tea Vegan banana
Pancakes Jumbo fruit cups
with coconut
yogurt
Vegan vanilla
almond milk
shake
Mixed berries Vegan chips and
shitake
mushroom
Vegan Caramel oat
milk shake Jumbo fruit cups
with coconut yogurt
Lunch Vegan burger Guacamole and
mango salad with
black beans
Vegan Hoisin
Duck fries
Vegan Soy
seaweed and
chips
Vegan shack
basket
Vegan soy fish
burger
Vegan Hoisin Duck
fries
Afternoon tea Mixed fruit
Vegan chips and
shitake
mushroom
Vegan Caramel
oat milk shake
Vegan Pancakes
banana
Vegan chicken
nuggets
Mixed berries Vegan coffee
almond milk shake
Dinner Vegan Duck laksa Vegan veggie
burger
Vegan shack
basket
Vegan burger Vegan Beef
burger
Vegan prawn beer
batter and chips
Vegan seafood
laksa
Dessert Salted caramel
coconut bliss ball
Chocolate
avocado pudding
Vegan Mango
pancake
Vegan dark
chocolate turtles
Vegan fruit
crumbles
Vegan Chocolate
cake
Salted caramel
coconut bliss ball
✓
94

Task 5.3: Develop menus and meal plans for special diets
 See below Daily meal plan and checklist.
 Hold a staff meeting to discuss and gain feedback on your menu then complete the meal
plan review for two days of the week for your special dietary menu as per your menu
overview from Task 5.2.
 Complete the table for each menu item (breakfast options, morning tea, lunch options, and
afternoon tea dinner and dessert options) for two days of the week.
 Use the checklist for each menu item to ensure your meal plans are well planned and meet
the nutritional, dietary, cultural or religious requirements of your customer group.
 Save your completed Daily meal plan for later submission to your assessor.
V.02.202095

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
DEVELOP MENUS AND MEAL PLANS FOR SPECIAL DIETS
Task 3.3: Daily meal plan and menu item checklist. <- this needs to include all food for the two days not just 1 meal
Meals Menu items Cooking methods. Balance.
Colours, Flavours,
Textures, Sizes / shapes.
Nutritional value Checklist
Monday Banana Pancakes
- Plain flour
- Sugar
- Baking powder
- Salt
- Fresh banana
- Soy milk
- Maple Syrup
- Pan fry
- Mixing
- Yellow, golden
- Sweet
- Dish size
- Plain flour: carbs, fiber,
protein
- Sugar: carbs, sugars
- Baking powder: protein,
carbs, sodium
- Salt: salts
- Banana: carbs, fiber, protein,
magnesium, potassium,
selenium, vitamin C, Folate,
Beta carotene, Alpha
carotene
- Soy milk: Carbs, fat, protein.
- Maple Syrup: riboflavin,
copper, calcium, polyphenol.
 Ingredients suitable for customer group
 Uses prep/cooking methods that
maximise nutritional value
 Meets requirements for menu and food
variety
 Meets macro-/micronutrient
requirements
 Meets Australian Dietary Guidelines
 Meets nutritional requirements of
customer group
 Uses correct terminology
Tuesday Vegan Apple crumble
- Fruit crumbles
- Cinnamon
- Coconut oilo
- Ginger
- Mixing
- Baking
- Golden brown
- Crispy
- sweet
- Dietary fibre
- Protein
- Carbohydrates
- Iron
- Vitamin B12
- magnesium
 Ingredients suitable for customer group
 Uses prep/cooking methods that
maximise nutritional value
 Meets requirements for menu and food
variety
 Meets macro-/micronutrient
requirements
 Meets Australian Dietary Guidelines
 Meets nutritional requirements of
customer group
 Uses correct terminology
Needs to be a complete menu for the 2 days
96

Task 5.4: Cost menus
 See below Menu costings. Complete Task 5.4 using the menu costing template provided.
 Select one day from the menu developed in Task 5.3.
 Calculate the portion yields and costs of all ingredients required to prepare and produce all
menu options offered on your selected day.
 Calculate other expenditure items used in the preparation or service of the menu item.
 Calculate the total cost for one serve or portion for each menu option.
 You must complete one menu costing table for each menu item.
 Print or cut and paste the menu costing template as many times as required.
 Save your completed costings for later submission to your assessor.
The following formulas are relevant for this assessment:
Support Info:
Food Cost Percentage:
Food Cost / Sales Price x 100 = Food Cost Percentage %.
Example: $3.50 / $15.00 x 100 = 23.3%
Individual Menu Item (Variable %):
Portion Cost / Priced Menu Item x 100= Food Cost %.
Example: $3.50 / $15.00 x 100 = 23.3%
Setting the Selling Price:
Portion Cost / Targeted Food Cost Percentage = Selling Price.
Example: $3.50 / 30% = $11.66
Yield Calculation: Establish the wastage percentage. For example, 2%.
Multiply the Purchase unit price by the Establish wastage percentage.
Example $11.00 x 2% = 0.22. Add to the Purchase unit price. $11.00 + 0.22 = $11.22
Multiply the Quantity by the Yield adjusted purchase price.
Example 0.150 x 11.22 = $1.87 Food Cost.
V.02.202097

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
Task 5.4: Cost menus
Print or copy and paste this table as many times as required for your menu and add or delete
rows as required.
Menu number is the Task number for the menu you are developing, for example, the cyclic
menu developed in Task 1 will be menu number 1, Task 2 is menu number 2, and so on.
Fully cost an entire dietary menu for a full day’s service.
Menu Day: Yield: 1 Menu no. 5
Quantity Unit Purchase
unit
Purchase
unit price
$
Cost
Yield
%
Total cost
$
Avocado 1/2 each each 3(3.06) 98% 1.53
Vermicelli 20 g 250g 3 100% 0.6
Vegan
Mayonnaise
50 g kg 10 100% 0.5
Mixed Salad
leaves 50 g kg 15 100% 0.75
Total cost of recipe per portion $ 3.38
Whole meal bun 1 piece 6 pieces 2.4 100% 0.8
Soy fish 150 g kg 25 100% 3.75
Oak lettuce 50 g kg 15(16.5) 90% 0.83
Tomato 30 g kg 7(7.14) 98% 0.2
Red onion 20 g kg 6(6.3) 95% 0.13
Vegan Tartare
sauce
50 g kg 10 100% 0.5
Total cost of recipe per portion $6.21
This needs to be a for a full days menu
98

Task 5.5: Monitor menu performance
 View the Background information and read the information provided on methods of
evaluation.
 Implement the menu in your workplace, simulated workplace or training environment.
 Monitor the performance of the menu by obtaining feedback from customers or others by
using at least two of the methods listed in Assessment C_Background information.
 You can use feedback mechanisms currently used within the organisation, modify existing
mechanisms to assist in gathering necessary information, or create your own.
 Document and analyse the results of your feedback to determine the following.
 Success of your menu against dietary goals for the customer group nominated in Task 5.1.
 Level of customer satisfaction with the menu.
 Success of your menu against dietary goals for the customer group nominated in Task 5.1.
Customer satisfaction discussions with:
 customers
 Employees or colleagues during the course of each business day.
Questionnaire Mixed
berries
Vegan duck
laksa
Vegan apple
crumble
Vegan
veggie
burger
Vegan shack
basket
Uses prep/cooking methods that
maximise nutritional value. 1 2 3 4 5
Good menu and food variety
selected. 1 2 3 4 5
Nutritional balanced menu. 1 2 3 4 5
Menu is well written with good
explanations. 1 2 3 4 5
Good variety of products. 1 2 3 4 5
Assists with your dietary goals 1 2 3 4 5
Key
1 = Poor
2 = Needs Improvement
3 = Satisfactory
4 = Good
5 = Excellent
✓
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
 Level of customer satisfaction with the menu.
Customer satisfaction survey
Selection of food products.
Questionnaire
Quality of the product 1 2 3 4 5
Design of the product 1 2 3 4 5
Consistency of quality 1 2 3 4 5
Good variety of products 1 2 3 4 5
Key
1 = Poor
2 = Needs Improvement
3 = Satisfactory
4 = Good
5 = Excellent
✓
 Save your completed feedback results and analysis. You will need to refer to it to respond to
questions in Task 1.6.
Task 5.6: Review performance
 Answer the following questions based on your analysis of feedback in Task 1.5.
Q1: What methods/techniques did you use to obtain feedback? List and describe two methods
of obtaining feedback as described in the performance evidence.
 I conducted staff meeting to collect feeds backs from the staff members
 I conducted customer survey and collected reviews to get feedback from customers. ✓
Q2: Who did you seek feedback from?
From customers and staff members.
100

✓
Q3: Did you achieve the dietary goals you set in Task 5.1?
Yes
✓
Q4: Which menu items did not meet dietary goals?
Mixed berries
✓
Q5: Briefly explain why you think menu items did or did not meet dietary goals.
Because before writing the menu for the vegan group, I didn’t discuss with my seniors about
costing and portion size.
✓
Q6: Which menu items rated the highest customer satisfaction score?
The item rated the highest customer satisfaction score is Vegan shack basket, because they
have never eaten vegan seafood before.
Q7: Which menu items rated the lowest customer satisfaction score?
The item rated the highest customer satisfaction score is Vegan duck laksa, because the laksa
soup was too spicy.
✓
Q8: Briefly explain why you think customers were or were not satisfied with the menu items.
I think most of the customers were not happy with the portion size and texture of dish. It was too
small according to price.
✓
Q9: Describe the changes you would make to your completed menu based on the feedback
you received.
V.02.2020101

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
I will differentiate my menu by using more plant-based ingredients. I will add some new dishes
according to customer surveys.
✓
102

Task 6: Menu 6
Task 6.1: Identify the dietary and cultural requirements of customers
 Select a customer group for your menu.
 Customer groups could relate to your workplace or training environment, or could be based
on realistic hospitality businesses.
 Identify the dietary and cultural requirements of your customer group.
 You must confirm your selected customer group and dietary, cultural or religious
requirements with your trainer/assessor prior to undertaking this assessment.
 The size of the group must be discussed and confirmed with your trainer/assessor. Although
a specific number is not specified, the group size must be substantial enough to replicate
realistic workplace demands of a senior cook, chef, catering supervisor or manager.
 Answer all the questions.
Q1: What cultural or religious group is your menu developed for?
The menu is developed for the individuals who like to have gluten free food and enjoy it as
their meals.
Q2: What are their dietary and/or cultural requirements?
The man dietary and cultural requirements of the clients or the customer group are
focused with such meals that are highly gluten free so that they can pay attention towards their
health and wellbeing.
Q3: What sources of information did you use to determine these requirements?
All the requirements of the focus group are determined with the help of online sources
different websites and personal interaction with the group which is selected for designing the
menu.
Q4: Whom did you liaise with to identify and confirm customer requirements?
In order to identify and confirm the customer requirements the specific individuals are
interacted from the selected group so that it could be confirmed that the requirements that are
selected are current or not.
Q5: What would the health consequences (if any) be if you ignored the special dietary
requirements of this customer group?
If the special dietary requirements will be ignored then it may result in food poisoning nad
other health issues for customers.
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
Q6: What goals(s) would you set for your menus based on the information you’ve researched
about your customer group. That is, what are you hoping to achieve by planning and
documenting a meal plan and menu?
The main goal for future is to meet expectation of clients by offering such gluten free food
items that they are willing to buy.
Task 6.2: Document a menu overview
 Brainstorm a range of menu ideas to suit the customer, dietary and cultural or religious
requirements identified in Task 6.1 for your cyclic menu.
 Sort your menu suggestions into a draft of your menu using the menu overview template.
 Save your completed menu overview. You will use this information to complete Task 6.3.
 You are required to repeat these tasks for six different menus throughout this assessment.
104

Task 6.2 Menu overview
Cultural or religious diet 2: _______________________
Meals Monday Tuesday Wednesday Thursday Friday Saturday Sunday
Breakfast Shakeology
strawberries
Tofu spinach
coconut oil
Tofu brekkie
pancakes
Coconut and
banana pancake
Vegan Chocolate
soy milk shake
Avocado rice
paper roll
Raspberry ripple
chia pudding
Morning tea Vegan banana
Pancakes
Jumbo fruit cups
with coconut
yogurt
Vegan vanilla
almond milk
shake
Mixed berries Vegan chips and
shitake
mushroom
Vegan Caramel
oat milk shake
Jumbo fruit cups
with coconut
yogurt
Lunch Vegan burger Guacamole and
mango salad with
black beans
Vegan Hoisin
Duck fries
Vegan Soy
seaweed and
chips
Vegan shack
basket
Vegan soy fish
burger
Vegan Hoisin
Duck fries
Afternoon tea Mixed fruit
Vegan chips and
shitake
mushroom
Vegan Caramel
oat milk shake
Vegan Pancakes
banana
Vegan chicken
nuggets
Mixed berries Vegan coffee
almond milk
shake
Dinner Vegan Duck
laksa
Vegan veggie
burger
Vegan shack
basket
Vegan burger Vegan Beef
burger
Vegan prawn
beer batter and
chips
Vegan seafood
laksa
Dessert Salted caramel
coconut bliss ball
Chocolate
avocado pudding
Vegan Mango
pancake
Vegan dark
chocolate turtles
Vegan fruit
crumbles
Vegan Chocolate
cake
Salted caramel
coconut bliss ball
V.200528
105

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
Task 6.3: Develop menus and meal plans for special diets
 See below Daily meal plan and checklist.
 Hold a staff meeting to discuss and gain feedback on your menu then complete the meal
plan review for two days of the week for your special dietary menu as per your menu
overview from Task 6.2.
 Complete the table for each menu item (breakfast options, morning tea, lunch options, and
afternoon tea dinner and dessert options) for two days of the week.
 Use the checklist for each menu item to ensure your meal plans are well planned and meet
the nutritional, dietary, cultural or religious requirements of your customer group.
 Save your completed Daily meal plan for later submission to your assessor.
106

DEVELOP MENUS AND MEAL PLANS FOR SPECIAL DIETS
Task 6.3: Daily meal plan and menu item checklist.
Meals Menu items Cooking methods. Balance.
Colours, Flavours,
Textures, Sizes / shapes.
Nutritional value Checklist
Thursday Coconut and
banana
pancake
Frying
Baking
No color
Banana flavor
High  Ingredients suitable for customer group
 Uses prep/cooking methods that maximise nutritional
value
 Meets requirements for menu and food variety
 Meets macro-/micronutrient requirements
 Meets Australian Dietary Guidelines
 Meets nutritional requirements of customer group
 Uses correct terminology
Friday Vegan
Chocolate soy
milk shake
Mixing
Grinding
Chocolate flavor
Milk
High  Ingredients suitable for customer group
 Uses prep/cooking methods that maximise nutritional
value
 Meets requirements for menu and food variety
 Meets macro-/micronutrient requirements
 Meets Australian Dietary Guidelines
 Meets nutritional requirements of customer group
 Uses correct terminology
V.200528
107

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
Task 6.4: Cost menus
 See below Menu costings. Complete Task 6.4 using the menu costing template provided.
 Select one day from the menu developed in Task 6.3.
 Calculate the portion yields and costs of all ingredients required to prepare and produce all
menu options offered on your selected day.
 Calculate other expenditure items used in the preparation or service of the menu item.
 Calculate the total cost for one serve or portion for each menu option.
 You must complete one menu costing table for each menu item.
 Print or cut and paste the menu costing template as many times as required.
 Save your completed costings for later submission to your assessor.
The following formulas are relevant for this assessment:
Support Info:
Food Cost Percentage:
Food Cost / Sales Price x 100 = Food Cost Percentage %.
Example: $3.50 / $15.00 x 100 = 23.3%
Individual Menu Item (Variable %):
Portion Cost / Priced Menu Item x 100= Food Cost %.
Example: $3.50 / $15.00 x 100 = 23.3%
Setting the Selling Price:
Portion Cost / Targeted Food Cost Percentage = Selling Price.
Example: $3.50 / 30% = $11.66
Yield Calculation: Establish the wastage percentage. For example, 2%.
Multiply the Purchase unit price by the Establish wastage percentage.
Example $11.00 x 2% = 0.22. Add to the Purchase unit price. $11.00 + 0.22 = $11.22
Multiply the Quantity by the Yield adjusted purchase price.
Example 0.150 x 11.22 = $1.87 Food Cost.
108

Task 6.4: Cost menus
Print or copy and paste this table as many times as required for your menu and add or delete
rows as required.
Menu number is the Task number for the menu you are developing, for example, the cyclic
menu developed in Task 1 will be menu number 1, Task 2 is menu number 2, and so on.
Fully cost an entire dietary menu for a full day’s service.
Menu Day: Yield: 1 Menu no. 2
Quantity Unit Purchase
unit
Purchase unit
price $
Cost
Yield
%
Total cost $
Breakfast Menu item:
Shakeology
strawberries 10 5 4 14 2% 14
Tofu
spinach
coconut oil
12 6 7 15 5% 15
Tofu
brekkie
pancakes
10 7 8 18 5% 18
Coconut
and banana
pancake
12 5 6 21 6% 21
Total cost of recipe per portion $69
MT Menu item:
Vegan
banana
Pancakes 11 6 5 6 2%
6
Jumbo fruit
cups with
coconut
yogurt
13 7 6 7 5% 7
Mixed
berries
12 8 9 5 5% 5
Vegan
chips and
shitake
mushroom
14 9 5 8 6% 8
Total cost of recipe per portion $26
Lunch Menu item:
Vegan
burger 10 5 4 14 2%
14
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
Guacamole
and mango
salad with
black beans
12 6 7 15 5% 15
Vegan
Hoisin Duck
fries
10 7 8 18 5% 18
Vegan Soy
seaweed
and chips
12 5 6 21 6% 21
Menu Day: Friday Yield: 1 Menu no. 2
Quantity Unit Purchase unit Purchase unit
price $
Cost
Yield
%
Total cost $
Total cost of recipe per portion $69
AT Menu item:
Mixed fruit 5 4 6 5 5% 5
Vegan
chips and
shitake
mushroom
8 6 8 8 4% 8
Vegan
Caramel
oat milk
shake
9 7 9 7 6% 7
Total cost of recipe per portion $20
Dinner Menu item:
Vegan
Duck laksa 11 5 6 12 2%
12
Vegan
veggie
burger
15 6 6 14 5% 14
Vegan
shack
basket
12 7 9 19 5% 19
Vegan
burger 13 5 7 22 6% 22
Total cost of recipe per portion $67
Dessert Menu item:
Salted
caramel
5 4 6 5 5% 5
110

coconut
bliss ball
Chocolate
avocado
pudding
8 6 8 8 4% 8
Vegan
Mango
pancake
9 7 9 7 6% 7
Vegan dark
chocolate
turtles
5 4 6 5 5% 5
Vegan fruit
crumbles
8 6 8 8 4% 8
Vegan
Chocolate
cake
9 7 9 7 6% 7
Total cost of recipe per portion $40
Total food cost of all recipes per person per day $291
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
Task 6.5: Monitor menu performance
 View the Background information and read the information provided on methods of
evaluation.
 Implement the menu in your workplace, simulated workplace or training environment.
 Monitor the performance of the menu by obtaining feedback from customers or others by
using at least two of the methods listed in Background information.
 You can use feedback mechanisms currently used within the organisation, modify existing
mechanisms to assist in gathering necessary information, or create your own.
 Document and analyse the results of your feedback to determine the following.
 Success of your menu against dietary goals for the customer group nominated in Task 6.1.
 Level of customer satisfaction with the menu.
 Success of your menu against dietary goals for the customer group nominated in Task 6.1.
Customer satisfaction discussions with:
 customers
 Employees or colleagues during the course of each business day.
Questionnaire
Uses prep/cooking methods
that maximise nutritional
value.
1 2 3 4 5
Good menu and food variety
selected. 1 2 3 4 5
Nutritional balanced menu. 1 2 3 4 5
Menu is well written with good
explanations. 1 2 3 4 5
Good variety of products. 1 2 3 4 5
Assists with your dietary goals 1 2 3 4 5
Key
1 = Poor
2 = Needs Improvement
3 = Satisfactory
4 = Good
5 = Excell.by
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 Level of customer satisfaction with the menu.
Customer satisfaction survey
Selection of food products.
Questionnaire
Quality of the product 1 2 3 4 5
Design of the product 1 2 3 4 5
Consistency of quality 1 2 3 4 5
Good variety of
products
1 2 3 4 5
Key
1 = Poor
2 = Needs Improvement
3 = Satisfactory
4 = Good
5 = Excellent
 Save your completed feedback results and analysis. You will need to refer to it to respond to
questions in Task 1.6.
Task 6.6: Review performance
 Answer the following questions based on your analysis of feedback in Task 1.5.
Q1: What methods/techniques did you use to obtain feedback? List and describe two methods
of obtaining feedback as described in the performance evidence.
Questionnaire is used for the purpose of obtaining feedback. There are two main methods
for obtaining feedback. These are questionnaire and personal interaction. Questionnaire is
a set of questions which are answered by the individuals. In personal interaction questions
related to experience are asked by one person to another person.
Q2: Who did you seek feedback from?
The focus group of targeted audience is analyzed for the purpose of providing feedback.
Q3: Did you achieve the dietary goals you set in Task 1.1?
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
All the dietary goals in task 1 are achieved.
Q4: Which menu items did not meet dietary goals?
All the food items met the dietary goals.
Q5: Briefly explain why you think menu items did or did not meet dietary goals.
All the menu items were able to meet the dietary goals because all of them were focused
with the concept of gluten free food.
Q6: Which menu items rated the highest customer satisfaction score?
The banana pancakes were the main items in menu which was rated highest customer
satisfaction score.
Q7: Which menu items rated the lowest customer satisfaction score?
The menu item with lower satisfaction level of clients was vegan fruit crumble.
Q8: Briefly explain why you think customers were or were not satisfied with the menu items.
All the customer were satisfied with the items because they were gluten free.
Q9: Describe the changes you would make to your completed menu based on the feedback
you received.
No changes will be made in menu because all of them were able to meet the expectations
of clients.
Assessor checklist
Learner’s name: Shingara Singh
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Did the learner successfully
demonstrate evidence of their ability to
do the following? Assessor comments Completed
Yes No
Identified the dietary, cultural and
religious menu requirements of
different customer groups.
Identified the dietary, cultural and
religious menu requirements of
different customer groups.
Liaised with other professionals to
identify and confirm customer
requirements.
Considered the input of health and
other professionals in the menu-
planning process.
Considered the input of health
professionals
Confirmed health consequences of
ignoring special dietary requirements
of customers.
Confirmed health consequences of
ignoring special dietary requirements of
customers.
Selected a variety of suitable foods
and meals for specific requirements.
Selected a variety of suitable foods and
meals for specific requirements.
Identified appropriate combinations of
food to meet macro- and
micronutrient requirements.
Developed and wrote menus and
meal plans that promote good health
and reduce the incidence of diet-
related health problems.
Used planning and organisation skills
to complete menus within commercial
time constraints.
Prepared cyclic menus and balanced
nutritional requirements and variety.
Prepared cyclic menus and balanced
nutritional requirements and variety.
Incorporated sufficient choice of
dishes into the menus.
Incorporated sufficient choice of dishes
into the menus.
Used correct terminology in menus
and meal plans.
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
Did the learner successfully
demonstrate evidence of their ability to
do the following?
Assessor comments Completed
Yes No
Used appropriate oral communication
skills to seek feedback.
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
ASSESSMENT D – PROJECT
 INSTRUCTIONS (for assessments not embedded within the LMS)
 The assessment must be written using an industry standard software package such as Microsoft
Word, Excel, PowerPoint, etc.
 Name the file using the assessment task number and then save your file.
 Ensure your submission identifies the unit code and title, the assessment task number and the
name of the assessment at the top of the page. Alternatively, you may place this information in
the document header.
 Add your name and student number to the header or footer on every page.
 On completion, submit your assessment to your assessor via the LMS.
Learner assessment guide and evidence
This assessment requires you to research a contemporary/emerging dietary trend or regime.
You are required to do the following.
Research a contemporary/emerging dietary trend or regime.
Answer all the questions.
Task 1: Research and short-answer questions
Q1: What dietary trend or regime did you base your research on?
My research was based on the ketogenic diet.
✓
Q2: What are the strengths and weakness of the dietary trend or regime?
Strengths
 It lowers cholesterol
 Reduces the chance of getting heart disease and cancer and overweight
 Diet in high in fibre and essential nutrition
Weakness
 High risk of having deficiency of vitamin B12, zinc and protein
 Low kilojoule diet is not suitable for pregnant women, may interfere growth of
children.
 ✓
Q3: Liaise with other professionals. Would this dietary trend or regime be suitable for a child?
Why? Why not?
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
Yes, this dietary trend or regime is suitable for the children as in consultation with the doctor,
kids need a good and nutritional balanced diet food for the growth and development of their
mind and body.
✓
Q4: Liaise with other professionals. Would this dietary trend or regime be suitable for a
pregnant or lactating woman? Why? Why not?
No, this dietary trend or regime is not suitable for Pregnant or lactating woman because this
diet lacks essential nutrition such as vitamin B12, protein, iron, zinc and other which are very
important in those condition.
✓
Q5: Liaise with other professionals. Would this dietary trend or regime be suitable for an older
Australian? Why? Why not?
Yes, this dietary is suitable for an older Australian because it helps them to maintain their
correct
weight as well as reduce their level of cholesterol
✓
Q6: Liaise with other professionals. Would this dietary trend or regime be suitable for an
athlete?
No, this diet is not suitable for an athlete because they need high protein and carbohydrate to
gain energy and muscle growth.
✓
Q7: Liaise with other professionals. Would this dietary trend or regime be suitable for an obese
person? Why? Why not?
Yes, this dietary regime is suitable for an obese people as it reduces cholesterol level in their
body as well as helps them to maintain their correct weight.
✓
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project
Assessor checklist
Learner’s name: Shingara Singh
Did the learner successfully
demonstrate evidence of their ability to
do the following? Assessor comments Completed
Yes No
Assessed contemporary dietary
trends and regimes.
Assessed contemporary dietary trends
and regimes. ✓
Liaised with other professionals to
identify and confirm customer
requirements.
Liaised with other colleagues to
identify and confirm customer
requirements.
✓
Identified health consequences of
ignoring special dietary requirements
of customers.
Identified consequences of ignoring
special dietary requirements of
customers.
✓
Identified main types and
characteristics of special diets that
are part of contemporary Australian
society.
✓
Identified requirements of the main
types of customer groups that have
special dietary needs.
✓
Applied basic principles and practices
of nutrition.
Demonstrated basic principles and
practices of nutrition. ✓
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