DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS

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 
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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.
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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
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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.
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✓
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.
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