Project Task: Context and Conditions of Assessment

SITHKOP004 Develop menus for special dietary requirements
Project Task
Context and Conditions of Assessment
This assessment will ensure that the elements, performance criteria, performance evidence and knowledge
evidence required and conditions are adhered to demonstrate competency in this unit assessment task.
 Read the assessment carefully before commencing.
 This is an online assessment and will be conducted at the campus.
 Your Assessor will use the assessment criteria in this document and will provide feedback / comment.
 You must answer all the questions in the assessment tasks in your own words
 Your Trainer / Assessor will inform you of the due date for this assessment task.
 Your Assessor will grade as either S – Satisfactory or NS – Not Satisfactory for the assessment. In all
cases your Assessor will provide you with feedback.
 Only when all assessment tasks have been graded as S – Satisfactory you will be deemed C – Competent
in the final result of the unit of competency; if you do not satisfactorily complete all the assessment tasks
you will be deemed NYC – Not Yet Competent.
Re-Assessment Conditions
 If the evidence is graded as NS – Not Satisfactory you will be required to re-submit the evidence. In this
case, you will be provided with clear and constructive feedback based on the assessment decision so that
they can improve your skills / knowledge prior to reassessment.
 Where a ‘NS – Not Satisfactory’ judgement is made, you will be given guidance on steps to take to improve
your performance and provided the opportunity to resubmit evidence to demonstrate competence. The
assessor will determine and discuss the reasons for NS – Not satisfactory on any of the criteria and will
assess you through a different method of assessment e.g. verbal/oral questioning, problem solving
exercises.
 You will be notified within 10 working days of undertaking an assessment of their result in achieving
competency
o If a student does not complete the assessment, they should notify their trainer as to why they did
not complete the assessment and if due to illness, a medical certificate must be produced. This
process is detailed more in the “Macallan College Assessment Policy and Procedure
o In the above scenario, student will be given an opportunity for reassessment within 5 working days
with no reassessment fee charged.
o Students who are deemed to be Not Yet Competent (NYC) will be provided with information
identifying the areas in which they failed to achieve competency. Students will then have the
opportunity to repeat the assessment task within 5 working days of notification with no
reassessment fee charged.
o If a student is deemed NYC in the reassessment or if the student did not approach Macallan
College within five working days with a valid reason for not availing themselves of the
reassessment opportunity, then those students will be given a final chance to re-sit the assessment
and will be charged at $200.00.
o After this no further reassessment attempt will be provided to the student and the student will be
required to repeat the whole unit with full fee for the unit as per the fees policy of Macallan College.
The student will be made aware of the impact of repeating the unit may have on their student visa.
(International students only)
o If a student is found to be cheating or plagiarising their assessment, a $200.00 reassessment fee
will be charged for reassessing the assessment within 5 working days.
o If the student is found to be plagiarising or cheating again after conclusion of the Intervention
meeting with the Course Co-ordinator, the matter will be referred to the CEO / Operation Manager
which may result in the suspension or cancellation of their enrolment
o Macallan College has intervention strategies, including student support services available to enable
students to complete qualification in the expected time frame. Students at risk of not completing
within this time frame are identified as early as possible and an intervention strategy is put in place.
The RTO will ensure access to:
1
 Commercial Kitchen Simulated Environment

 Workplace procedures and instructions relating to safe work practices
 Workplace safety and emergency evacuation procedures
 Hazardous chemicals and dangerous goods information
 Safety materials and equipment relevant to an Commercial Kitchen
 Fire safety equipment First Aid equipment and relevant stock
 Documents for recording workplace safety, accidents and incidents.
Evidence to be submitted by the student: -

 Completed responses to the questions/tasks in the Response Sheet provided as a separate attachment.
 Keep simple formatting with 12pt Arial and single line spacing.
 Upload file with name containing your student ID and unit code eg. MAC00XX_SITHIND002(Part A/Part B as
applicable)
 Support Tool is attached separately
Assessment Decision Making Rules
Your assessor will assess the evidence submitted for the following elements, performance criteria, performance evidence and
knowledge evidence to confirm that the student evidence submitted demonstrates validity, sufficiency, authenticity and
confirms current skills and knowledge relevant to the unit of competency.
Your assessor will be looking for the following in this assessment task: -
 Identify menu requirements.
o Identify dietary and cultural or religious menu requirements of different customer groups.
o Assess contemporary dietary trends and regimes.
o Liaise with other professionals to identify and confirm customer requirements.
o Identify health consequences of ignoring special dietary requirements of customers.
 Develop menus and meal plans for special diets.
o Select a variety of suitable foods and meals for specific requirements.
o Identify appropriate combinations of food to meet macro and micro nutrient requirements.
o Develop menus and meal plans that promote good health and reduce the incidence of diet related health
problems.
o Prepare cyclic menus and balance nutritional requirements and variety.
o Incorporate sufficient choice of dishes into the menus.
o Recommend food preparation and cooking methods to maximise nutritional value of food.
 Cost and document special menus and meal plans.
o Calculate expenditure items to determine production costs of menu items.
o Calculate portion yields and costs from raw ingredients.
o Assess cost-effectiveness of proposed dishes against budgetary constraints and choose products that provide
high yield.
o Use correct terminology in menus and meal plans.
 Monitor special menu performance.
o Seek ongoing feedback from customers and others and use to improve menu performance.
o Analyse the success of special menus against dietary goals and customer satisfaction.
2
o Adjust menus based on feedback and success.
Resources required for Assessment:

Students will require access to:
- Internet
- Laptop / Computer
- Microsoft Word/ Power-point
3
Project Work
Your Tasks:
The project for assessment 2 consists of 3 parts, Part A, Part B and Part C.
 Part A requires the planning and calculation of 6 different menus including 1 cyclic menu or meal plan
 Part B requires the evaluation of each menu using at least 2 different evaluation methods overall.
 Part C requires the amendment of at least 1 menu based on feedback and 1 menu to meet cost factors.
You are required to complete each task for this assessment as outlined below in the specific task instructions.
The following formulas are relevant for this assessment:
Support Info
Food cost Percentage:
Food Cost : Sales Price x 100 = Food Cost Percentage %
Individual Menu Item (Variable %):
Portion Cost : Priced Menu Item x 100= Food Cost %
Setting the Selling Price:
Portion Cost : Targeted Food Cost Percentage x 100 = Selling Price
4
Develop and cost 6 menus or meal plans for the selections you make from the list in the table below as
indicated.
Each menu needs to be evaluated. You must choose 2 different evaluation methods overall from the list in the
table below.
Menu to be developed Menu type (all required Evaluation of each menu (use at least 2 methods
overall) overall)
Menu 1:  special diets that are part of

customer satisfaction discussions
contemporary Australian society:
Select 2 from this group customer surveys
Check with Trainer
improvements suggested by:
 eating regimes: customers
 elimination managers
peers
 macrobiotic staff
 exclusions for allergies, supervisors
contraindications with medicines or suppliers
food intolerance
regular staff meetings that involve menu discussions
 fat-free
seeking staff suggestions for menu items
 fluids
Satisfaction discussions with Health professionals
 food preferences
Menu 2:  food restrictions customer satisfaction discussions
Check with Trainer
 gluten-free customer surveys
 high carbohydrate improvements suggested by:

 high or low energy customers
managers
 high or low protein peers
 high fibre staff
supervisors
 lacto ovo suppliers
 low carbohydrate regular staff meetings that involve menu discussions
 low cholesterol
 low fat
 low gluten
Menu 3: customer satisfaction discussions
 low kilojoule
Check with Trainer
 low sugar customer surveys
 modified sodium or potassium improvements suggested by:
 modified texture customers

managers
 nutritional requirements peers
staff
 portion size
supervisors
 substitutes: suppliers
 gluten-free flour regular staff meetings that involve menu discussions
 yeast-free flour
 non-sugar sweeteners
 sugar-free
Menu 4:  type one and two diabetes customer satisfaction discussions
customer surveys
Check with Trainer main types and culinary characteristics of
cultural or religious diets that are improvements suggested by:
part of contemporary Australian customers
society: managers
Select 2 from this group peers
staff
supervisors
 halal suppliers
5
 Hindu regular staff meetings that involve menu discussions

 kosher seeking staff suggestions for menu items
 vegan
 vegetarian
Menu 5: customer satisfaction discussions
main types of customer groups that have customer surveys

Check with Trainer special dietary requirements:
Select 2 from this group
customers
1 selection must be for a 1-week cyclic
managers
menu peers
staff
supervisors
 adolescents
suppliers
 athletes
 children
 defence forces
 elderly
Menu 6:  health care customer satisfaction discussions
 ill or injured customer surveys
Check with Trainer  infants improvements suggested by:
 international tourists customers
managers
 nutritional and energy requirements
peers
due to physical condition
staff
 people in areas affected by disaster supervisors
or environmental extremes suppliers
 people from different socioeconomic regular staff meetings that involve menu discussions
groups
 people in remote areas
 those with weight problems:
o underweight customer satisfaction discussions
o overweight
o obese customer surveys

customers
managers
peers
staff
supervisors
suppliers
6
Part A
1. Plan, write and cost each of your menus you have selected in the list above. Each menu must include a
minimum of 3-corses each. The food cost for each menu must not exceed $7.50 including all courses.
Complete the details for each menu as outlined below.
Response to be recorded in Student Response document and write “SAQ Response Part A (1)” before
starting the answer
2. 1 menu type selected for main types of customer groups that have special dietary requirements must
consist of a 1-week cyclic menu or meal plan consisting of 7 3-course menu with a vegetarian option for
each day.
The “Menu Price Balance template” for menu 6 below has these provisions. The food cost for the cyclic menu
must not exceed $6.00 for any 3- course menu.
starting the answer
3. Each menu type must provide nutritionally balanced meal options for the relevant type of dietary
requirement.
starting the answer
4. Use the attached Standard Recipe Card Template (or your own choice of format) and list the ingredients for
each menu dish listed in your cycle menu including sides. Alternatively you may use the template “Banquet
Analysis Sheet” and cost each menu and all its components in this document.
starting the answer
5. The Portion size for each dish must consider that there are 3 courses a menu and portion size therefore needs
to reflect this.
starting the answer
6. Calculate each dish and show the cost per serve. Attach your yield calculations where necessary (if you use
vegetables or meat, then the calculations must show the net price based on net yields). The support Tool Folder
contains yield test tools to assist you in these calculations.
Menu 1
Dietary requirement
1. Course
2. Course
3. Course
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Cost each dish of the menu in a Standard Recipe card (template) or use the template
SRC_multiple dishes to cost all dishes in one sheet and label each tab.
Menu 2
Dietary requirement
1. Course
2. Course
3. Course
Menu 3
Dietary requirement
1. Course
2. Course
3. Course
Menu 4
Dietary requirement
1. Course
2. Course
3. Course
Menu 5
Dietary requirement
1. Course
2. Course
3. Course
8
Menu 6 Cyclic Menu/Meal Plan

Dietary requirement
Enter the individual courses in the “Menu Price Balance template_5_Day_Cycle” cost the individual menu dishes
in individual Standard recipe cards or in the spreadsheet “SRC_multiple dishes_5-day_Cycle (Each day has a Tab
marked M1-Dish 1 to M1 Dish 6[Monday] M2- Dish 1 to Dish 6 [Tuesday] and so forth)
starting the answer
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Part B
1. List the review methods you have used for each method and provide the feedback you have received for each
menu. Provide details for the methods used to obtain feedback and details for the persons you have consulted
with. (Use the below template in your answer in the response sheet)
Menu 1 Method used for feedback Feedback received – Details

How/Who?
Dish 1
Dish 2
Dish 3

How/Who?
Dish 1
Dish 2
Dish 3

How/Who?
Dish 1
Dish 2
Dish 3
10

How/Who?
Dish 1
Dish 2
Dish 3

How/Who?
Dish 1
Dish 2
Dish 3

How/Who?
Day 1
Day 2
Day 3
11
Day 4
Day 5
Response to be recorded in Student Response document and write “SAQ Response Part B (1)” before
starting the answer
2. Identify which factors would suggest that changes need to be made to your menu items.
Response to be recorded in Student Response document and write “SAQ Response Part B (2)” before
starting the answer
Part C
1. Apply the feedback you have received to the relevant menus or dishes and adjust the costing in a
new template or added tab. Clearly mark these as V2 (Version 2) or “revised”.
Response to be recorded in Student Response document and write “SAQ Response Part C (1)” before
starting the answer
2. Attach the revised changes to this project for submission.
Response to be recorded in Student Response document and write “SAQ Response Part C (2)” before
starting the answer
12
For Assessor’s Use:
Menu Assessment Criteria Comment S NYS S NYS

Identify menu requirements.
The dietary requirements for each menu are identified
Where required professional assistance is sought to clarify specify
menu requirements
The assistance source is provided
The implications of ingredient choices for each menu dish are identified
where relevant (e.g. Coeliac)
Feedback:
Menu 1:
Menu 2:
Menu 3:
Menu 4:
Menu 5:
Menu 6:
Develop menus and meal plans for special diets.

The menu contains the number of dishes/choices as per instruction
relevant for the menu type
The dishes provided use a seasonal variety where relevant
The methods of cookery used for the dishes within one menu type
provide variety and repetitions are avoided
The ingredients included for each dish are suitable for inclusion for the
relevant type of dietary requirements (Fat, sugar, Gluten-free etc.)
The methods of cookery used for each menu type are suitable for the
specific dietary requirement (consider deep-frying is not suitable in a
low-fat diet)
The colours within dishes and in a menu type are appealing
Dishes within a menu type provide a variety of tastes
Dishes within a menu type provide a variety of different textures
The cyclic menus provide variety/appeal
The cyclic menus are nutritionally balanced
The vegetarian options of the cyclic menus are nutritionally balanced
and interesting
Main dishes or menus provide an acceptable nutritional balance
according to Australian Healthy guidelines for adults
The dishes / menu type is/are suitable for the clientele identified in
section 1
The menus are written, using correct terminology and spelling
Feedback:
Menu 1:
13
Menu 2:
Menu 3:
Menu 4:
Menu 5:
Menu 6:
Cost and document special menus and meal plans

Each commodity is listed in a standard recipe card
The yield test values are establishes in a yield test sheet
The correct methods are used to calculate yields and net costs
Each dish is costed in the standards recipe card
The correct formulas are used for each type of calculation
The food cost for each Menu (1-5) does not exceed $7.50
The food cost for each cyclic Menu (6) does not exceed $6.00
The profitability/maximum for each dish or menu is identified
All calculations are attached for reference as instructed for each menu
type
Feedback:
Menu 1:
Menu 2:
Menu 3:
Menu 4:
Menu 5:
Menu 6:
Monitor special menu performance. S NYS S NYS

2 different feedback methods are used to evaluate menus
The feedback is detailed
The feedback sources are provided
The feedback sought is sufficient to evaluate each menu
Feedback:
Menu 1:
Menu 2:
Menu 3:
Menu 4:
14
Menu 5:
Menu 6:
Monitor special menu performance.

The menu /dishes is evaluated using evaluation methods as a result
from feedback
The feedback is collated and attached
The feedback is interpreted correctly
The feedback is incorporated in each menu item
The costings are adjusted according to feedback received
The amended menu items are attached
The amended menu items reflect the feedback received
The amended costings are attached.
Feedback:
Menu 1:
Menu 2:
Menu 3:
Menu 4:
Menu 5:
Menu 6:
15

Project Task: Context and Conditions of Assessment

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Project Task: Context and Conditions of Assessment

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SITHKOP004 Develop menus for special dietary requirements

Context and Conditions of Assessment

The RTO will ensure access to:

 Commercial Kitchen Simulated Environment

Evidence to be submitted by the student: -

Assessment Decision Making Rules

o Adjust menus based on feedback and success.

Resources required for Assessment:

The following formulas are relevant for this assessment:

Menu 1:  special diets that are part of

 high carbohydrate improvements suggested by:

 modified sodium or potassium improvements suggested by:

 modified texture customers

 Hindu regular staff meetings that involve menu discussions

main types of customer groups that have customer surveys

improvements suggested by:

regular staff meetings that involve menu discussions

seeking staff suggestions for menu items

Satisfaction discussions with Health professionals

Menu 6 Cyclic Menu/Meal Plan

Menu 1 Method used for feedback Feedback received – Details

Menu 2 Method used for feedback Feedback received – Details

Menu 3 Method used for feedback Feedback received – Details

Menu 4 Method used for feedback Feedback received – Details

Menu 5 Method used for feedback Feedback received – Details

Menu 6 Method used for feedback Feedback received – Details

2. Attach the revised changes to this project for submission.

For Assessor’s Use:

Menu Assessment Criteria Comment S NYS S NYS

Develop menus and meal plans for special diets.

Cost and document special menus and meal plans

Monitor special menu performance. S NYS S NYS

Monitor special menu performance.

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