Culinary Skills Assessment: Menu Development for Diverse Dietary Needs

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Assessment Tasks and Instructions
Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s) SITHKOP004 Develop menus for special dietary
requirements
Stream/Cluster
Trainer/Assessor
Assessment for this Unit of
Competency/Cluster
Details
Assessment 1 Assignment
Assessment 2 Project
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3
Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required
Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:
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Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signatur
e Date
2nd Assessor to complete
I agree the adjustments applied to this assessment are reasonable
Name
Signature Date
Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in
elements and performance criteria of this unit:
 culinary terms and trade names for:
o substitute ingredients used to produce dishes with special dietary recipes
o ingredients suitable for meeting basic nutritional needs
o ingredients that cause common allergic reactions
o food additives and preservatives
 main types and culinary characteristics of special diets that are part of contemporary Australian
society:
o eating regimes:
 elimination
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 macrobiotic
o exclusions for allergies, contraindications with medicines or food intolerance
o fat-free
o fluids
o food preferences
o food restrictions
o gluten-free
o high carbohydrate
o high or low energy
o high or low protein
o high fibre
o lacto ovo
o low carbohydrate
o low cholesterol
o low fat
o low gluten
o low kilojoule
o low sugar
o modified sodium or potassium
o modified texture
o nutritional requirements
o portion size
o substitutes:
 gluten-free flour
 yeast-free flour
 non-sugar sweeteners
o sugar-free
o type one and two diabetes
 main types and culinary characteristics of cultural or religious diets that are part of contemporary
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Australian society:
o halal
o Hindu
o kosher
o vegan
o vegetarian
 main types of customer groups that have special dietary requirements:
o adolescents
o athletes
o children
o defence forces
o elderly
o health care
o ill or injured
o infants
o international tourists
o nutritional and energy requirements due to physical condition
o people in areas affected by disaster or environmental extremes
o people from different socioeconomic groups
o people in remote areas
o those with weight problems:
 underweight
 overweight
 obese
 meaning of:
o drug-food interactions
o food allergy
o food intolerance
 key health and legal consequences of failing to address special requirements:
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o allergic reactions
o anaphylaxis
o food sensitivity or intolerance reactions
 basic principles and practices of nutrition:
o nutrients and their food sources
o influences on food choice
o food and beverage selection influences
o food labelling and interpretation
o role and implications of using food additives and preservatives
o health implications of food choices
o role of good nutrition in avoiding dietary diseases
o effects of various cooking methods and food storage on nutrients
 primary components of Australian Dietary Guidelines, in particular those for older Australians,
children and adolescents and their use in menu planning
 methods and formulas for calculating portion yields and costs from raw ingredients:
o butcher’s test
o standard measures
o standard yield tests.
Place/Location where assessment will be conducted
RTO to complete
Resource Requirements
Pen, paper, Computer, internet access, Australian Guides, calculator
Instructions for assessment including WHS requirements
You are required to address each question in this assessment.
Once you have completed all questions, check all responses.
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Your trainer will be providing you with feedback.
Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were
explained to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have
acknowledged or referenced all sources of information I have used for the purpose of this
assessment
Student Signature: Date: /
/201
This assessment: First Attempt 2nd Attempt Extension – Date: /
/
RESULT OF
ASSESSMENT Satisfactory Not Yet Satisfactory
Feedback to Student:
Assessor(s) Signature(s): Date: / /
Student Signature Date: / /
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Assessment 1
Your task
You are required to complete all questions and tasks for assessment.
1. The Australian Guide to Healthy Eating provides 5 nutritional guidelines for adults, children and
adolescents, and the Elderly, which vary slightly for each group. Provide a brief description of what
these recommend in general:
Description
1. To attain the healthy weight and get physically fit.
2. To get the wide variety of food with full of nutrition such as lot of vegetables, fruits, grains,
milk & cheese, etc.
3. The intake of food with limited fat and saturated sugar and salt. This help to control blood
pressure.
4. The checking of food in context of freshness before eating and eat fresh & healthy food.
5. The storage and safety of food is also very necessary before eating. The food must be stored in
safe place.
The food is very critical factor for the people in their life. Everybody wants to have fresh and
healthy food. However, they take very critical actions regarding the safety and healthiness of food.
Some of the precautions before eating as mentioned above.
2. Explain two (2) implications that the Australian Guide to Healthy Eating has towards your role as a
chef:
Implications
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1. The food should be very nutritional and healthy. The maintenance of feed items is necessary
before eating.
2. The food contains sugar and salt with high nutrition. The main objective of having sugar and
salt added food is to limit the calories.
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3. You are working as the chef in a hospital and a new patient has Coeliac disease. How will you
ensure that the patient is not adversely affected?
Factors to be considered during the selection, preparation, cooking and serving processes
The chef is required to provide them gluten-free diet for their safety and not affect them adversely.
The gluten-free diet is very important is very necessary to be involved by the food system of
hospitals. Gluten-free diet includes multi-nutrition and vitamins.
4. You work at Hotel Ransford as a chef. For a seminar the hotel offers the food choices outlined in the
table below. Which menu adjustments would be required for each course for guests requiring gluten
free meals and for those who suffer from diabetes?
Breakfast Morning Tea Lunch Afternoon
Tea
Dinner
Poached Eggs
on sour dough
with ham and
spinach
Assorted
sweet muffins
Pork Piccata,
mushroom risotto,
Ratatouille
Tropical Fruit
Salad
Mini Danish,
assorted tea
sandwiches
Caesar Salad
Sole fillets with
beurre blanc,
steamed
asparagus
Chocolate
Raspberry Mille
Feuille
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Gluten Free
Spinach Assorted sweet
muffins
Tropical Fruit
Salad
assorted tea
sandwiches
steamed asparagus,
Mille Feuille
Diabetes
Spinach Tofu mushroom risotto Sandwiches Sole fillets with
beurre blanc
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5. List three diseases that can be linked to diet, and explain how a change in diet could be beneficial in
these cases:
Suggestions
1. Diabetes is the most critical disease in which the humans cannot eat high sugar food items. The
humans body required to have low sugar food item in order to reduce the sugar in the body and
reduce the factors of diabetes.
2. Obesity is another disease which could cause energy problem related to the declining of energy
and create much weakness in the body. In this the human body requires attention towards heavy
diets and excess of calories.
3. The coeliac disease affects the health mainly small intestine and could lead to the serious
disease such as diarrhoea, abdominal distention, etc. In order to prevent from this disease, the
people are required to have gluten-free diet.
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6. What are the requirements for the following dietary needs?
Dietary needs Requirements
Lactose intolerance
Low sodium
Coeliac
Diabetes mellitus
Naturally added sugar food and milk.
Naturally added taste of salt such as pineapple, orange, lemon, etc. Must
avoid salt related food such onion salt, garlic salt, broth mixes, etc.
Fruit & vegetables, meat and fish, potatoes, rice and rice noodles.
Whole grain & high fiber, roasted vegetables, green food, protein & fat
food.
7. Some religions have specific requirements regarding which types of food or food combinations may
be consumed. What is the basic information you need to consider when writing menus for the
following client groups, but also generally when catering for any religious based requirements?
Customers Requirements
Jewish customers
Muslim customers
They are likely to have sea foods and kosher diets. The diet can be
insets, swine, shellfish, etc. They basically avoid some food in lunch
such as salad, pasta, breaded, chicken, etc.
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