SITHKOP004 Menu Development for Special Dietary Requirements

This project, part of the SIT40516 Certificate IV in Commercial Cookery, focuses on developing menus for special dietary requirements (SITHKOP004). The assignment requires students to create and cost at least six menus, including a cyclic menu, catering to various dietary needs such as children and diabetic patients, as well as cultural and religious considerations. The project involves identifying customer groups, determining their dietary needs, researching relevant information, and liaising with professionals. Students are tasked with documenting menu overviews, developing daily meal plans, costing menus, monitoring menu performance through customer feedback, and reviewing performance based on the feedback received. The menus must incorporate nutritional principles and demonstrate an understanding of responding to feedback to adjust menus. The assessment emphasizes practical application, requiring students to implement the menus and analyze the results to ensure dietary goals are met and customer satisfaction is achieved.

SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks
Teaching Team HOSPITALITY
Student Name Student No.
Teacher Semester/Year
Program Name and Code SIT40516 – CERTIFICATE IV IN COMMERCIAL COOKERY
Unit Name and Code SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY
REQUIREMENTS
Assessment Description and
Version
ASSESSMENT A – PROJECT TASKS
INSTRUCTIONS TO CANDIDATES
This assessment is made up of short answer questions.
 The questions are divided into tasks according to the elements within the unit of competence. There are thirty six tasks in
this unit.
 You are required to provide a response to all questions in each section.
 You may source information to answer the questions from the learner guide, multimedia or paper-based resource for this
unit.
There may be variations to these Instructions to Candidates for specific examinations. Your Supervisor will explain any specific
requirements
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SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks
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Assessor Comments and Feedback:
The Students overall result
was: □
Satisfactory
□
Unsatisfactory
□ Resit Required
Student
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Examiner
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Examiner
Signature
Date Date
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SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks
ASSESSMENT A – PROJECT
INSTRUCTIONS
 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.
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
 Go to your Course files and open Assessment A_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
A_Background information.
 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 Assessment A_Background information.
 Two of the menus or meal plans must reflect one or more cultural or religious dietary requirements
listed in Assessment A_Background information.
 All menus must be evaluated by obtaining at least two of the types of feedback listed in Assessment
A_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.
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SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks
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?
Children
Q2: What are their dietary and/or cultural requirements?
Nutritional requirements
Q3: What sources of information did you use to determine these requirements?
i. Dietary Guidelines for Australians,
ii. Recommended Dietary Intake (RDI) and EERs as provided by the NHMRC
Q4: Whom did you liaise with to identify and confirm customer requirements?
i. Health and medical personnel
ii. Nutritionist
iii. Dieticians
iv. Allied health professionals
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SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks
Q5: What would the health consequences (if any) be if you ignored the special dietary
requirements of this customer group?
i. Energy imbalance leading to overweight or obese
ii. Poor overall health, cognitive development and school performance
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. To stabilize the energy of children
ii. Improve their minds
iii. Maintenance of healthy weight
iv. Prevent mental health conditions
Task 1.2: Document a menu overview
 Go to your Course files folder, open and save a copy of Assessment A_Menu overview locally on your
computer.
 Discuss and confirm the time period for your cyclic menu prior to commencing this task, for example,
two, three or four weeks.
 Brainstorm a range of menu ideas to suit the customer, dietary and cultural or religious requirements
identified in Task 1.1 for at least two weeks of your cyclic menu.
 Sort your menu suggestions into a rough draft of your menu using the menu overview template.
 Save your completed menu overview as Assessment A_Menu 1 overview. You will use this
information to complete Task 1.3.
 It is important that you include the menu number in your file name (as above) and number the tasks
sequentially. You are required to repeat these tasks for six different menus throughout this
assessment.
 You do not need to submit this assessment task yet.
Task 1.3: Develop menus and meal plans for special diets
 Go to your Course files folder and open Assessment A_Daily meal plan and checklist.
 Print or cut and paste seven copies of the daily menu plan and checklist (one copy for each day of the
week).
 Complete a meal plan for each day of the week for the first week of your cyclic menu as per your
menu overview from Task 1.2.
 Complete the table for each menu item (breakfast options, morning tea, lunch options, afternoon tea
and dinner options) for each day of the 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 meal plans as Assessment A_Menu 1_Daily meal plan.
 Submit Assessment A_Menu 1 overview and Assessment A_Menu 1_Daily meal plan to your
assessor.
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SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks
Task 1.4: Cost menus Go to your Course files folder, open Assessment A_Menu costing and 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 as Assessment A_Menu 1_Menu costing and submit it to your
assessor.
Task 1.5: Monitor menu performance Go to your Course files folder, open Assessment A_Background information and read the information
provided on methods of evaluation.
 Implement the menu in your 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 A_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
 Save your feedback results and analysis locally as Assessment A_Menu 1_Feedback analysis. You
will need to refer to it to respond to questions in Task 1.6.
 Scan or photograph at least one example of each type of feedback method you used to obtain
feedback. Save as Assessment A_ Menu 1_Feedback example 1 and Assessment A_ Menu
1_Feedback example 2.
 Submit the following to your assessor:
 Assessment A_Menu 1_Feedback analysis
 Assessment A_Menu 1_Feedback example 1
 Assessment A_Menu 1_Feedback example 2
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?
i. Customer satisfaction discussions with parents
ii. Regular staff meetings that involve menu discussions.
Q2: Who did you seek feedback from?
i. Parents
ii. staff
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SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks
Q3: Did you achieve the dietary goals you set in Task 1.1?
i. Yes. The health of the children was much better as observed by the parents. Hence, the dietary
requirements were achieved as well.
Q4: Which menu items did not meet dietary goals?
None.
Q5: Briefly explain why you think menu items did or did not meet dietary goals.
N/A
Q6: Which menu items rated the highest customer satisfaction score?
N/A
Q7: Which menu items rated the lowest customer satisfaction score?
None. Except for the afternoon snack that had yoghurt only and yet one parent complained that her child
doesn’t take yoghurt
Q8: Briefly explain why you think customers were or were not satisfied with the menu items.
N/A
Q9: Describe the changes you would make to your completed menu based on the feedback
you received.
I will add to the afternoon snack other additional snacks like peaches, graham crackers and milk
in order to incorporate all children
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SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks
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?
i. Ill –diabetic
Q2: What are their dietary and/or cultural requirements?
i. Type one and two diabetes
Q3: What sources of information did you use to determine these requirements?
i. Dietary Guidelines for Australians,
ii. Recommended Dietary Intake (RDI) and EERs as provided by the NHMRC
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V 2.0 Last updated 6 November 2017

SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks
Q4: Whom did you liaise with to identify and confirm customer requirements?
i. Allied health professionals
ii. Nutritionists
iii. Dieticians
iv. Diet technicians
Q5: What would the health consequences (if any) be if you ignored the special dietary
requirements of this customer group?
i. Excessive thirst
ii. Dry skin
iii. Shaking
iv. Rapid, weak pulse
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. Meet nutritional requirements of diabetic customers
ii. Provide sustainable regularity in eating to ensure balance in sugar levels
iii. Provide foods low in added sugar or with alternative sweeteners instead of sugar
Task 2.2: Document a menu overview
 Go to your Course files folder, open and save a copy of Assessment A_Menu overview locally on your
computer.
 Discuss and confirm the time period for your menu prior to commencing this task, for example, two,
three or four weeks.
 Brainstorm a range of menu ideas to suit the customer, dietary and cultural or religious requirements
identified in Task 2.1 for at least two weeks of your menu.
 Sort your menu suggestions into a rough draft of your menu using the menu overview template.
 Save your completed menu overview as Assessment A_Menu 2 overview. You will use this
information to complete Task 2.3.
 You do not need to submit this assessment task yet.
Choice Business College Pty Ltd
ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017

SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks
Task 2.3: Develop menus and meal plans for special diets
 Go to your Course files folder and open Assessment A_Daily meal plan and checklist.
 Print or cut and paste seven copies of the daily menu plan and checklist (one copy for each day of the
week).
 Complete a meal plan for each day of the week for the first week of your menu as per your menu
overview from Task 2.2.
 Complete the table for each menu item (breakfast options, morning tea, lunch options, afternoon tea
and dinner options) for each day of the 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 meal plans as Assessment A_Menu 2_Daily meal plan.
 Submit Assessment A_Menu 2 overview and Assessment A_Menu 2_Daily meal plan to your
assessor.
Task 2.4: Cost menus Go to your Course files folder, open Assessment A_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 as Assessment A_Menu 2_Menu costing and submit it to your
assessor.
Task 2.5: Monitor menu performance Go to your Course files folder, open Assessment A_Background information and read the information
provided on methods of evaluation.
 Implement the menu in your 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 A_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
 Save your feedback results and analysis locally as Assessment A_Menu 2_Feedback analysis. You
will need to refer to it to respond to questions in Task 2.6. Scan or photograph at least one example of each type of feedback method you used to obtain
feedback. Save as Assessment A_ Menu 2_Feedback example 1 and Assessment A_ Menu
2_Feedback example 2.
 Submit the following to your assessor:
 Assessment A_Menu 2_Feedback analysis
 Assessment A_Menu 2_Feedback example 1
 Assessment A_Menu 2_Feedback example 2
Choice Business College Pty Ltd
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SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks

Task 2.6 Review performance
 Answer the following questions based on your analysis of feedback in Task 2.5.
Q1: What methods/techniques did you use to obtain feedback?
1. Customer satisfaction discussions with customers
2. Regular staff meetings that involve menu discussions.
Q2: Who did you seek feedback from?
i. Customers and staff
Q3: Did you achieve the dietary goals you set in Task 2.1?
Yes
Q4: Which menu items did not meet dietary goals?
None
Q5: Briefly explain why you think menu items did or did not meet dietary goals.
N/A
Q6: Which menu items rated the highest customer satisfaction score?
All
Q7: Which menu items rated the lowest customer satisfaction score?
None. Except for the complaints on high prices
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SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks
Q8: Briefly explain why you think customers were or were not satisfied with the menu items.
i. The customers do not first consider quality but instead insist on high prices. This produced a
dissatisfaction towards the menu items. However, the dissatisfaction was not based on the
dietary benefits
Q9: Describe the changes you would make to your completed menu based on the feedback
you received.
i. I would take time to clarify the dietary goals to the customers so that they can at least appreciate
the value of menu items as well as the prices. This approach will be more effective because the
reduction in price of commodities will be impossible due to the high cost of the ingredients.
Choice Business College Pty Ltd
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SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks
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?
Health-care:
Q2: What are their dietary and/or cultural requirements?
Lacto-ovo Vegetarians
Q3: What sources of information did you use to determine these requirements?
i. Dietary Guidelines for Australians,
ii. Recommended Dietary Intake (RDI) and EERs as provided by the NHMRC
Q4: Whom did you liaise with to identify and confirm customer requirements?
i. Allied health professionals
ii. Nutritionists
iii. Dieticians
iv. Diet technicians
Q5: What would the health consequences (if any) be if you ignored the special dietary
requirements of this customer group?
i. Health deterioration
ii. Might trigger other lifestyle diseases
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?
Choice Business College Pty Ltd
ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017

SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks
i. Reduced risk to lifestyle diseases such as heart disease
ii. Meet nutritional demands of lacto-vegetarians
iii.
Task 3.2: Document a menu overview
 Go to your Course files folder, open and save a copy of Assessment A_Menu overview locally on your
computer.
 Discuss and confirm the time period for your menu prior to commencing this task, for example, two,
three or four weeks.
 Brainstorm a range of menu ideas to suit the customer, dietary and cultural or religious requirements
identified in Task 3.1 for at least two weeks of your menu.
 Sort your menu suggestions into a rough draft of your menu using the menu overview template.
 Save your completed menu overview as Assessment A_Menu 3 overview. You will use this
information to complete Task 3.3.
 You do not need to submit this assessment task yet.
Task 3.3: Develop menus and meal plans for special diets
 Go to your Course files folder and open Assessment A_Daily meal plan and checklist.
 Print or cut and paste seven copies of the daily menu plan and checklist (one copy for each day of the
week).
 Complete a meal plan for each day of the week for the first week of your menu as per your menu
overview from Task 3.2.
 Complete the table for each menu item (breakfast options, morning tea, lunch options, afternoon tea
and dinner options) for each day of the 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 meal plans as Assessment A_Menu 3_Daily meal plan.
 Submit Assessment A_Menu 3 overview and Assessment A_ Menu 3_Daily meal plan to your
assessor.
Task 3.4: Cost menus Go to your Course files folder, open Assessment A_Menu costing and 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 as Assessment A_ Menu 3_Menu costing and submit it to your
assessor.
Task 3.5: Monitor menu performance Go to your Course files folder, open Assessment A_Background information and read the information
provided on methods of evaluation.
 Implement the menu in your 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 A_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
Choice Business College Pty Ltd
ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017

SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks
 Level of customer satisfaction with the menu
 Save your feedback results and analysis locally as Assessment A_Menu 3_Feedback analysis. You
will need to refer to it to respond to questions in Task 3.6. Scan or photograph at least one example of each type of feedback method you used to obtain
feedback. Save as Assessment A_Menu 3_Feedback example 1 and Assessment A_Menu
3_Feedback example 2.
 Submit the following to your assessor:
 Assessment A_Menu 3_Feedback analysis
 Assessment A_Menu 3_Feedback example 1
 Assessment A_Menu 3_Feedback example 2
Choice Business College Pty Ltd
ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017

SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks
Task 3.6: Review performance
 Answer the following questions based on your analysis of feedback in Task 3.5.
Q1: What methods/techniques did you use to obtain feedback?
i. Satisfaction discussions with dieticians
ii. Customer surveys
Q2: Who did you seek feedback from?
i. Customers and dieticians
Q3: Did you achieve the dietary goals you set in Task 3.1?
i. Yes
Q4: Which menu items did not meet dietary goals?
None
Q5: Briefly explain why you think menu items did or did not meet dietary goals.
N/A
Q6: Which menu items rated the highest customer satisfaction score?
The respondents were contented with the entire menu plan
Q7: Which menu items rated the lowest customer satisfaction score?
None
Q8: Briefly explain why you think customers were or were not satisfied with the menu items.
N/A
Choice Business College Pty Ltd
ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017

SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks
Q9: Describe the changes you would make to your completed menu based on the feedback
you received.
The feedback from the respondents was positive and thus no need of further changes
Choice Business College Pty Ltd
ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017

SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks
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?
i. Obese
Q2: What are their dietary and/or cultural requirements?
i. Low fat
ii. Food restrictions
iii. Reduced added sugar
Q3: What sources of information did you use to determine these requirements?
i. Dietary Guidelines for Australians,
ii. Recommended Dietary Intake (RDI) and EERs as provided by the NHMRC
Choice Business College Pty Ltd
ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017

SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks
Q4: Whom did you liaise with to identify and confirm customer requirements?
i. Dieticians
ii. Diet technicians
iii. Allied health professionals
iv. Nutritionists
Q5: What would the health consequences (if any) be if you ignored the special dietary
requirements of this customer group?
i. Possibility of being at risk of developing greater risky health conditions such as type 2 diabetes,
bone and joint disease among others.
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. Reducing body weight while maintaining required dietary needs of the body
ii. Reducing the chances of heart diseases such as atherosclerosis
iii. Avoiding psychological effects such as discrimination, bias etc that is normally directed to
overweight persons in the society
Task 4.2: Document a menu overview
 Go to your Course files folder, open and save a copy of Assessment A_Menu overview locally on your
computer.
 Discuss and confirm the time period for your menu prior to commencing this task, for example, two,
three or four weeks.
 Brainstorm a range of menu ideas to suit the customer, dietary and cultural or religious requirements
identified in Task 2.1 for at least two weeks of your menu.
 Sort your menu suggestions into a rough draft of your menu using the menu overview template.
 Save your completed menu overview as Assessment A_Menu 4 overview. You will use this
information to complete Task 4.3.
Choice Business College Pty Ltd
ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017

SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks
 You do not need to submit this assessment task yet.
Task 4.3: Develop menus and meal plans for special diets Go to your Course files folder and open Assessment A_Daily meal plan and checklist.
 Print or cut and paste seven copies of the daily menu plan and checklist (one copy for each day of the
week).
 Complete a meal plan for each day of the week for the first week of your menu as per your menu
overview from Task 4.2.
 Complete the table for each menu item (breakfast options, morning tea, lunch options, afternoon tea
and dinner options) for each day of the 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 meal plans as Assessment A_Menu 4_Daily meal plan.
 Submit Assessment A_Menu 4 overview and Assessment A_Menu 4_Daily meal plan to your
assessor.
Task 4.4: Cost menus Go to your Course files folder, open Assessment A_Menu costing and 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 as Assessment A_Menu 4_Menu costing and submit it to your
assessor.
Task 4.5: Monitor menu performance Go to your Course files folder, open Assessment A_Background information and read the information
provided on methods of evaluation.
 Implement the menu in your 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 A_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
 Save your feedback results and analysis locally as Assessment A_Menu 4_Feedback analysis. You
will need to refer to it to respond to questions in Task 4.6.
 Scan or photograph at least one example of each type of feedback method you used to obtain
feedback. Save as Assessment A_Menu 4_Feedback example 1 and Assessment A_Menu
4_Feedback example 2.
 Submit the following to your assessor:
 Assessment A_Menu 4_Feedback analysis
 Assessment A_Menu 4_Feedback example 1
 Assessment A_Menu 4_Feedback example 2
Choice Business College Pty Ltd
ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017

SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks
Task 4.6: Review performance
 Answer the following questions based on your analysis of feedback in Task 4.5.
Q1: What methods/techniques did you use to obtain feedback?
i. Seeking staff suggestions for menu items
ii. Customer surveys
Q2: Who did you seek feedback from?
i. Customers
ii. Staff
Q3: Did you achieve the dietary goals you set in Task 4.1?
i. Yes. The menu plan can successfully work towards healthy weight reduction, and thus reducing
likelihood of heart disease and avoiding psychological effects.
Q4: Which menu items did not meet dietary goals?
None
Q5: Briefly explain why you think menu items did or did not meet dietary goals.
None
Q6: Which menu items rated the highest customer satisfaction score?
All
Q7: Which menu items rated the lowest customer satisfaction score?
None
Q8: Briefly explain why you think customers were or were not satisfied with the menu items.
N/A
Choice Business College Pty Ltd
ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017

SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks
Q9: Describe the changes you would make to your completed menu based on the feedback
you received.
The changes to be made are not in relation to customer dissatisfaction but to
improvements. As suggested by the staff, I will diversify the menu items to at least
include other guests from multicultural backgrounds
Choice Business College Pty Ltd
ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017

SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks
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?
• Ill or injured
Q2: What are their dietary and/or cultural requirements?
i. Food (fructose) intolerance /fructose malabsorption
ii. Low sugar
Q3: What sources of information did you use to determine these requirements?
i. Dietary Guidelines for Australians,
ii. Recommended Dietary Intake (RDI) and EERs as provided by the NHMRC
Q4: Whom did you liaise with to identify and confirm customer requirements?
i. Dieticians
ii. Diet technicians
iii. Allied health professionals
iv. Nutritionists
Choice Business College Pty Ltd
ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017

SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks
Q5: What would the health consequences (if any) be if you ignored the special dietary
requirements of this customer group?
i. Fructose malabsorption: depression, bloating, nausea, flatulence, reflux, diarrhoea,
ii. Can lead to death
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. Achieve healthy status for Hereditary fructose intolerance customers
ii. Meet the dietary requirements for Hereditary fructose intolerance customers
iii. Meet customer satisfaction
Task 5.2: Document a menu overview
 Go to your Course files folder, open and save a copy of Assessment A_Menu overview locally on your
computer.
 Discuss and confirm the time period for your menu prior to commencing this task, for example, two,
three or four weeks.
 Brainstorm a range of menu ideas to suit the customer, dietary, and cultural or religious requirements
identified in Task 5.1 for at least two weeks of your menu.
 Sort your menu suggestions into a rough draft of your menu using the menu overview template.
 Save your completed menu overview as Assessment A_Menu 5 overview. You will use this
information to complete Task 5.3.
 You do not need to submit this assessment task yet.
Task 5.3: Develop menus and meal plans for special diets
 Go to your Course files folder and open Assessment A_Daily meal plan and checklist.
 Print or cut and paste seven copies of the daily menu plan and checklist (one copy for each day of the
week).
 Complete a meal plan for each day of the week for the first week of your menu as per your menu
overview from Task 5.2.
 Complete the table for each menu item (breakfast options, morning tea, lunch options, afternoon tea
and dinner options) for each day of the 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 meal plans as Assessment A_Menu 5_Daily meal plan.
 Submit Assessment A_Menu 5 overview and Assessment A_Menu 5_Daily meal plan to your
assessor.
Task 5.4: Cost menus Go to your Course files folder, open Assessment A_Menu costing and 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.
Choice Business College Pty Ltd
ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017

SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks
 Save your completed costings as Assessment A_Menu 5_Menu costing and submit it to your
assessor.
Task 5.5: Monitor menu performance Go to your Course files folder, open Assessment A_Background information and read the information
provided on methods of evaluation.
 Implement the menu in your 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 A_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
 Save your feedback results and analysis locally as Assessment A_Menu 5_Feedback analysis. You
will need to refer to it to respond to questions in Task 5.6.
 Scan or photograph at least one example of each type of feedback method you used to obtain
feedback. Save as Assessment A_Menu 5_Feedback example 1 and Assessment A_Menu
5_Feedback example 2.
 Submit the following to your assessor:
 Assessment A_Menu 5_Feedback analysis
 Assessment A_Menu 5_Feedback example 1
 Assessment A_Menu 5_Feedback example 2
Choice Business College Pty Ltd
ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017

SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks

Task 5.6: Review performance
 Answer the following questions based on your analysis of feedback in Task 5.5.
Q1: What methods/techniques did you use to obtain feedback?
i. Satisfaction discussions with dieticians
ii. Satisfaction discussions with customers
Q2: Who did you seek feedback from?
i. Dieticians
ii. Customers
Q3: Did you achieve the dietary goals you set in Task 5.1?
i. No.
Q4: Which menu items did not meet dietary goals?
i. Lunch and dinner
Q5: Briefly explain why you think menu items did or did not meet dietary goals.
The inclusion of diet soda and sugar dressing in lunch and dinner respectively will further complicate the
absorption of fructose
Q6: Which menu items rated the highest customer satisfaction score?
i. Breakfast, am snack and pm snack
Q7: Which menu items rated the lowest customer satisfaction score?
i. Lunch and dinner
Q8: Briefly explain why you think customers were or were not satisfied with the menu items.
i. Customers feared that the inclusion of diet soda and sugar dressing in lunch and dinner
respectively amounts to additional sugars which should not feature in a meal plan of a fructose
intolerant person. However, the menu plan was only meant for those fructose intolerant people
who can accommodate low sugars between 0-5grams of fructose on a daily basis
Choice Business College Pty Ltd
ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017

SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks
Q9: Describe the changes you would make to your completed menu based on the feedback
you received.
I will include notes on the following based on the feedbacks from the respondents:
i. Caution to customers while purchasing food items included in the menu. The
customers should keenly read the ingredients to be sure that the food items do not
have added sugars of spices that might further complicate the situation
ii. I will also include a note that the menu plan best fits those who can tolerate 0-5 grams
of fructose on a daily basis.
Choice Business College Pty Ltd
ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017

SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks
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 customer group is your menu developed for?
• People from different socio-economic groups
Q2: What are their dietary and/or cultural requirements?
• Food preferences
• Food restrictions
Q3: What sources of information did you use to determine these requirements?
i. Dietary Guidelines for Australians,
ii. Recommended Dietary Intake (RDI) and EERs as provided by the NHMRC
Q4: Whom did you liaise with to identify and confirm customer requirements?
Religious personnel
Q5: What would the health consequences (if any) be if you ignored the special dietary
requirements of this customer group?
None. Because the food preferences are based on religious faith
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. To meet the dietary needs of Kosher customers
ii. To prepare foods based on the rules of preparing kosher food
iii. To prepare kosher food that suit the taste of customers
Choice Business College Pty Ltd
ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017

SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks
Task 6.2: Document a menu overview
 Go to your Course files folder, open and save a copy of Assessment A_Menu overview locally on your
computer.
 Discuss and confirm the time period for your menu prior to commencing this task, for example, two,
three or four weeks.
 Brainstorm a range of menu ideas to suit the customer, dietary and cultural or religious requirements
identified in Task 6.1 for at least two weeks of your menu.
 Sort your menu suggestions into a rough draft of your menu using the menu overview template.
 Save your completed menu overview as Assessment A_Menu 6 overview. You will use this
information to complete Task 6.3.
 You do not need to submit this assessment task yet.
Task 6.3: Develop menus and meal plans for special diets
 Go to your Course files folder and open Assessment A_Daily meal plan and checklist.
 Print or cut and paste seven copies of the daily menu plan and checklist (one copy for each day of the
week).
 Complete a meal plan for each day of the week for the first week of your menu as per your menu
overview from Task 6.2.
 Complete the table for each menu item (breakfast options, morning tea, lunch options, afternoon tea
and dinner options) for each day of the 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 meal plans as Assessment A_Menu 6_Daily meal plan.
 Submit Assessment A_Menu 6 overview and Assessment A_Menu 6_Daily meal plan to your
assessor.
Task 6.4: Cost menus Go to your Course files folder, open Assessment A_Menu costing and 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 as Assessment A_ Menu 6_Menu costing and submit it to your
assessor.
Task 6.5: Monitor menu performance Go to your Course files folder, open Assessment A_Background information and read the information
provided on methods of evaluation.
 Implement the menu in your 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 A_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
 Save your feedback results and analysis locally as Assessment A_Menu 6_Feedback analysis. You
will need to refer to it to respond to questions in Task 6.6.
 Scan or photograph at least one example of each type of feedback method you used to obtain
feedback. Save as Assessment A_Menu 6_Feedback example 1 and Assessment A_Menu
6_Feedback example 2.
 Submit the following to your assessor:
 Assessment A_Menu 6_Feedback analysis
 Assessment A_Menu 6_Feedback example 1
Choice Business College Pty Ltd
ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017

SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks
 Assessment A_Menu 6_Feedback example 2
Choice Business College Pty Ltd
ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017

SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks

Task 6.6: Review performance
 Answer the following questions based on your analysis of feedback in Task 6.5.
Q1: What methods/techniques did you use to obtain feedback?
1. Seeking staff suggestions for menu items
2. Satisfaction discussions with customers
Q2: Who did you seek feedback from?
i. Staff and customers
Q3: Did you achieve the dietary goals you set in Task 6.1?
Yes
Q4: Which menu items did not meet dietary goals?
None
Q5: Briefly explain why you think menu items did or did not meet dietary goals.
N/A
Q6: Which menu items rated the highest customer satisfaction score?
Dinner and afternoon snack
Q7: Which menu items rated the lowest customer satisfaction score?
None
Q8: Briefly explain why you think customers were or were not satisfied with the menu items.
N/A
Choice Business College Pty Ltd
ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017

SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks
Q9: Describe the changes you would make to your completed menu based on the feedback
you received.
i. I will attach notes on how the menu items were prepared in accordance to kosher
preparation rules.
Choice Business College Pty Ltd
ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017

SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks
Assessor checklist
To be completed by the assessor.
Learner’s name:
Was the learner able to: Assessor comments Completed
Yes No
Identify the dietary, cultural and
religious menu requirements of
different customer groups.
Liaise with other professionals to identify
and confirm customer requirements.
Consider the input of health and other
professionals in the menu-planning
process.
Confirm health consequences of ignoring
special dietary requirements of
customers.
Select a variety of suitable foods and
meals for specific requirements.
Identify appropriate combinations of food
to meet macro- and micronutrient
requirements.
Develop and write 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.
Prepare cyclic menus and balanced
nutritional requirements and variety.
Incorporate sufficient choice of dishes
into the menus.
Choice Business College Pty Ltd
ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017

SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks
Was the learner able to: Assessor comments Completed
Yes No
Use correct terminology in menus and
meal plans.
Use appropriate oral communication skills
to seek feedback.
Choice Business College Pty Ltd
ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017