Sithkop004 Learner Guide v1.1 Acot

SITHKOP004
Develop menus for special

dietary requirements
Learner Guide
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Table of Contents
Unit of Competency .......................................................................................................................... 4

Application ........................................................................................................................................... 4
Competency Field ................................................................................................................................ 4
Unit Sector ........................................................................................................................................... 4
Performance Criteria............................................................................................................................ 5
Foundation Skills .................................................................................................................................. 6
Range of Conditions ............................................................................................................................. 7
Assessment Requirements ................................................................................................................... 8
1. Identify menu requirements ........................................................................................................ 13
1.1 – Identify dietary and cultural or religious menu requirements of different customer groups ...... 14
Identifying dietary requirements ....................................................................................................... 14
Activity 1A .......................................................................................................................................... 19
1.2 – Assess contemporary dietary trends and regimes ........................................................................ 20
Assessing dietary trends and regimes................................................................................................ 20
Activity 1B .......................................................................................................................................... 22
1.3 – Liaise with other professionals to identify and confirm customer requirements ......................... 23
Liaising with other professionals ....................................................................................................... 23
Activity 1C .......................................................................................................................................... 25
1.4 – Identify health consequences of ignoring special dietary requirements of customers................ 26
Identifying health consequences ....................................................................................................... 26
Activity 1D .......................................................................................................................................... 28
2. Develop menus and meal plans for special diets........................................................................... 29
2.1 – Select a variety of suitable foods and meals for specific requirements ....................................... 30
Selecting suitable foods and meals .................................................................................................... 30
Activity 2A .......................................................................................................................................... 33
2.2 – Identify appropriate combinations of food to meet macro and micro nutrient requirements ... 34
Identifying appropriate combinations of food................................................................................... 34
Activity 2B .......................................................................................................................................... 37
2.3 – Develop menus and meal plans that promote good health and reduce the incidence of diet
related health problems ........................................................................................................................ 38
Developing menus and meal plans .................................................................................................... 38
VCID. ACOT Training and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019

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Australian dietary guidelines ............................................................................................................. 39

Activity 2C .......................................................................................................................................... 42
2.4 – Prepare cyclic menus and balance nutritional requirements and variety .................................... 43
Preparing cyclic menus ...................................................................................................................... 43
Activity 2D .......................................................................................................................................... 45
2.5 – Incorporate sufficient choice of dishes into the menus ............................................................... 46
Incorporating sufficient choice of dishes ........................................................................................... 46
Activity 2E........................................................................................................................................... 47
2.6 – Recommend food preparation and cooking methods to maximise nutritional value of food ..... 48
Recommending food preparation and cooking methods .................................................................. 48
Activity 2F........................................................................................................................................... 49
3. Cost and document special menus and meal plans ....................................................................... 50
3.1 – Calculate expenditure items to determine production costs of menu items ............................... 51
Calculating expenditure items ........................................................................................................... 51
Activity 3A .......................................................................................................................................... 53
3.2 – Calculate portion yields and costs from raw ingredients ............................................................. 54
Calculating portion yields................................................................................................................... 54
Activity 3B .......................................................................................................................................... 55
3.3 – Assess cost-effectiveness of proposed dishes against budgetary constraints and choose products
that provide high yield ........................................................................................................................... 56
Assessing cost effectiveness of proposed dishes............................................................................... 56
Activity 3C .......................................................................................................................................... 58
3.4 – Use correct terminology in menus and meal plans ...................................................................... 59
Using correct terminology ................................................................................................................. 59
Activity 3D .......................................................................................................................................... 60
4. Monitor special menu performance ............................................................................................. 61
4.1 – Seek ongoing feedback from customers and others and use to improve menu performance .... 62
4.2 – Analyse the success of special menus against dietary goals and customer satisfaction .............. 62
4.3 – Adjust menus based on feedback and success ............................................................................. 62
Seeking feedback ............................................................................................................................... 62
Listening and responding ................................................................................................................... 63
Analysing the success of special menus ............................................................................................. 64
Adjusting menus ................................................................................................................................ 64
Activity 4A .......................................................................................................................................... 66

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Summative Assessments........................................................................................................................ 67
References ............................................................................................................................................. 68

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Unit of Competency
Application
This unit describes the performance outcomes, skills and knowledge required to develop menus and
meal plans for people who have special dietary needs for health, lifestyle and cultural reasons. It
requires the ability to identify the dietary requirements of customers, develop special menus and meal
plans to meet those requirements, cost menus and to monitor and evaluate the success of menu
performance.
The unit applies to all hospitality and catering organisations that prepare and serve food. This includes
hotels, clubs, restaurants, educational institutions, health establishments, defence forces, cafeterias,
kiosks, cafes, residential caterers, in flight and other transport caterers, event and function caterers.
It applies to those people who operate independently or with limited guidance from others such as
senior cooks, chefs, catering supervisors and managers.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time
of publication.
Competency Field
Kitchen Operations
Unit Sector
Hospitality

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Performance Criteria
Element Performance Criteria
Elements describe the Performance criteria describe the performance needed to
essential outcomes. demonstrate achievement of the element.
1. Identify menu 1.1 Identify dietary and cultural or religious menu requirements
requirements of different customer groups
1.2 Assess contemporary dietary trends and regimes
1.3 Liaise with other professionals to identify and confirm
customer requirements
1.4 Identify health consequences of ignoring special dietary
requirements of customers
2. Develop menus and 2.1 Select a variety of suitable foods and meals for specific
meal plans for special requirements
diets 2.2 Identify appropriate combinations of food to meet macro
and micro nutrient requirements
2.3 Develop menus and meal plans that promote good health
and reduce the incidence of diet related health problems
2.4 Prepare cyclic menus and balance nutritional requirements
and variety
2.5 Incorporate sufficient choice of dishes into the menus
2.6 Recommend food preparation and cooking methods to
maximise nutritional value of food
3. Cost and document 3.1 Calculate expenditure items to determine production costs
special menus and of menu items
meal plans 3.2 Calculate portion yields and costs from raw ingredients
3.3 Assess cost-effectiveness of proposed dishes against
budgetary constraints and choose products that provide high
yield
3.4 Use correct terminology in menus and meal plans
4. Monitor special menu 4.1 Seek ongoing feedback from customers and others and use
performance to improve menu performance
4.2 Analyse the success of special menus against dietary goals
and customer satisfaction
4.3 Adjust menus based on feedback and success

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Foundation Skills
This section describes language, literacy, numeracy and employment skills incorporated in the
performance criteria that are required for competent performance.
Foundation skills essential to performance in this unit, but not explicit in the performance criteria are
listed here, along with a brief context statement.
Reading skills to:

➢ Read and interpret complex details of health-related problems and cultural meal
requirements.
Writing skills to:

➢ Write comprehensive menus, meal plans and recommendations for cooking methods.
Oral communication skills to:

➢ Listen and respond to routine customer feedback, and ask questions of health and other
professionals to inform menu choice.
Numeracy skills to:

➢ Calculate the cost of producing dishes for menus and meal plans.
Learning skills to:

➢ Continually research information on emerging dietary trends.
Problem-solving skills to:

➢ Evaluate diet-related health problems and design varied menus to address them
➢ Identify budgetary constraints and adjust menus to include the most cost effective options.
Planning and organising skills to:
➢ Access and sort information required for menu design to coordinate a timely and efficient
development process.
Technology skills to:

➢ Use computers and software programs to cost and document menus and meal plans.

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Range of Conditions
Specifies different work environments and conditions that may affect performance. Essential operating
conditions that may be present (depending on the work situation, needs of the candidate, accessibility
of the item, and local industry and regional contexts) are included.
Range is restricted to essential operating conditions and any other variables essential to the work
environment.
Other professionals must include the ➢ Allied health professionals

appropriate:
➢ Dietitians
➢ Medical specialists
➢ Nutritionists.
Expenditure items must include: ➢ Ingredients

➢ Labour
➢ Operational costs of the kitchen
➢ Wastage.

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Assessment Requirements
Performance Evidence
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in
the context of the job role, and:
➢ Develop and cost at least six menus or meal plans that individually or in combination
meet at least six different special dietary requirements as specified in the knowledge
evidence
➢ Two of the above menus or meal plans must reflect one or more cultural or religious
dietary requirements as specified in the knowledge evidence
➢ Two of the above menus or meal plans must address the special dietary requirements
of different customer groups as specified in the knowledge evidence
➢ Evaluate each of the above menus by obtaining at least two of the following types of
feedback:
o customer satisfaction discussions with:
▪ customers
▪ employees during the course of each business day
o customer surveys
o improvements suggested by:
▪ customers
▪ managers
▪ peers
▪ staff
▪ supervisors
▪ suppliers
o regular staff meetings that involve menu discussions
o satisfaction discussions with:
▪ customers
▪ allied health professionals
▪ dietitians
▪ medical specialists

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o seeking staff suggestions for menu items
➢ Develop above menus and menu plans within commercial time constraints,
demonstrating:
o methods for responding to feedback and adjusting menus
o basic principles and practices of nutrition.
Knowledge Evidence
To complete the unit requirements safely and effectively, the individual must:
➢ 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
▪ 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

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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 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

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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:
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

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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.
Assessment Conditions
Skills must be demonstrated in a hospitality industry business operation or activity for which special
menus and meal plans are prepared. This can be:
➢ An industry workplace
➢ A simulated industry environment.
Assessment must ensure access to:
➢ Computers, printers and software for costing and developing menus and meal plans
➢ Australian Dietary Guidelines
➢ Recipes that accommodate a range of special dietary requirements.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors;
and:
➢ Have worked in industry for at least three years where they have applied the skills and
knowledge of this unit of competency.
Links
Companion Volume Implementation Guide: - http://www.serviceskills.com.au/resources

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1. Identify menu requirements

1.1. Identify dietary and cultural or religious menu requirements of different customer groups
1.2. Assess contemporary dietary trends and regimes
1.3. Liaise with other professionals to identify and confirm customer requirements
1.4. Identify health consequences of ignoring special dietary requirements of customers

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1.1 – Identify dietary and cultural or religious menu requirements of different

customer groups
By the end of this chapter, the learner should be able to:
➢ Demonstrate an understanding of the purposes and ingredients which may be included
within a range of diets
➢ Demonstrate an understanding of the protocols, inclusions, and exclusions of diets

based upon cultural and religious requirements.
Identifying dietary requirements

Workers in the hospitality sector can expect to encounter customer groups with a wide variety of
dietary, cultural, and religious menu requirements. It is important to have an understanding of these
requirements so that you can make suitable recommendations and meal adjustments.
Customer groups may include:

➢ Adolescents
➢ Athletes
➢ Children
➢ Defence forces
➢ Elderly
➢ Health care
➢ Ill
➢ Infants
➢ Injured
➢ International tourists
➢ Obese or overweight
➢ People from different socio economic groups
➢ People from specific cultural or religious groups
➢ Those with:
o weight problems
o particular nutritional interests
o varying nutritional and energy requirements due to physical condition.
Dietary requirements may include:

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➢ Diabetic – there isn’t a specific diet for people with diabetes. However, they should
maintain a healthy balance of food and drink. Sugary drinks and fruit juices should be
avoided as they can have the effect of significantly increasing the glucose levels. Care
should also be taken over the amounts of fat, sugar, and salt that are consumed. The
need for dietary modification will depend on whether customers have type one or type
two diabetes. The pancreas doesn’t produce any insulin in those with type one
diabetes. In those with type two diabetes the pancreas produces insulin. However, it
isn’t produced in large enough quantities or the body’s cells don’t react
➢ Exclusions for:
o allergies – it might be necessary to exclude foods such as

peanuts, walnuts, apples, fish, and shellfish if customers are
known to be at risk of allergic reactions
o contraindications with medicines – there are a variety of

foods and drinks which can interact with different forms
of medication and have negative impacts upon health.
Examples of contraindications include grapefruit juice
mixed with cholesterol medications, green leafy vegetables
with blood clotting medications, and natural black liquorice with high blood
pressure medications
▪ contraindications between food and medications may also be referred

to as drug-food interactions
o food intolerance – it is important to recognise the difference between allergies

and intolerances to food. The immune system treats certain ingredients as
threats in people who experience allergic reactions. However, those with
intolerances may also have a range of natural reactions including bloating,
vomiting, and fatigue. Customers may have alcohol, histamine, gluten, dairy, and
other intolerances
➢ Fluids – customers may be expected to follow strict fluid diets in preparation for
medical tests and treatments. They should only consume liquids and foods which break
down into liquid form when at room temperature. Examples include water, fruit juice,
soup, and tea
➢ Food preferences – every customer will have their own individual set of food
preferences. These may be based on preferred taste, aroma, or appearance. However,
individuals are often quite willing to compromise
➢ Food restrictions – there is also great variation in the types of food restrictions that
customers may impose. Some will be against the consumption of foods sourced in
unethical ways, while others will not be prepared to eat certain forms of meat

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➢ Gluten-free – those customers with gluten intolerances and medical conditions such as
coeliac disease may completely exclude gluten from their diets. Examples of food that
should be avoided include bread, pasta, and cake
➢ High carbohydrate – customers may specify the need for high-carbohydrate foods for
the purpose of losing weight and building muscle. These types of foods are also suitable
for people who require an increase in blood sugar levels. Examples of high
carbohydrate foods include bananas, sweet potatoes, and blueberries
➢ High or low-energy – those people who suffer

from fatigue or exceptionally high energy
levels may choose to follow high or low-
energy diets. Examples of high energy foods
include fruit, vegetables, and others that are
high in carbohydrate. Examples of low-energy
foods include salmon, cucumber, and
tomatoes
➢ High or low-protein – it should be possible to maintain appropriate protein levels as

part of a healthy balanced diet. However, individuals may require increased protein to
stimulate bone growth, increase strength, and combat some diseases. Examples of
high-protein foods include eggs, seafood, and lean meat. The consumption of these
foods may need to be reduced for individuals with medical conditions such as
Phenylketonuria and liver disease
➢ High-fibre – customers may choose high fibre diets in order to reduce the risk of
developing medical conditions such as heart disease and type 2 diabetes. Fibre can also
aid the digestive system and prevent constipation. Examples of high-fibre foods include
wholemeal bread, brown rice, and vegetables
➢ Lacto-ovo – Lacto-ovo vegetarians avoid the consumption of meat, fish, and chicken.
However, they include dairy products and eggs, often for reasons of convenience and
the continued intake of essential ingredients
➢ Low-cholesterol – the low cholesterol diet may be chosen for the purpose of
minimising the risk of heart disease, strokes, and other medical issues. People on this
diet may avoid the consumption of foods such as butter, fatty meat, and cheese in
large quantities. However, foods including baked beans, sweet potatoes, and soya milk
may naturally reduce the levels of cholesterol
➢ Low-fat – individuals may choose low-fat diets for the purpose of losing weight,
reducing cholesterol, and minimising the risk of related medical issues. Foods such as
fatty meat, pastry, and chocolate should be avoided as part of this diet. Portions may
also need to be reduced
➢ Low gluten – individuals who want to lose weight or reduce fatigue may opt for low-
gluten diets. It will be necessary to reduce the consumption of foods such as bread,
pasta, and cakes. However, substitutes may be available

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➢ Modified sodium or potassium – individuals may modify the amounts of sodium or

potassium in their diets as a means of reducing blood pressure and minimising the risk
of related medical conditions. The consumption of salt and foods such as beetroot and
celery should be reduced on this diet. However, foods such as dried beans, yoghurt,
and pasta should be eaten in greater quantities
➢ Modified texture – this diet is suitable for individuals who have difficulty chewing and
swallowing. Foods such as tough meat, dried fruit, and raw vegetables may be avoided.
It might also be necessary to chop and grind foods so that they are easier to eat.
Individuals with particularly difficulties may be provided with purified and liquid based
foods
➢ Nutritional requirements – it is absolutely essential to maintain

the balance of nutrients as part of a healthy diet. However, those
people at risk or with developed medical conditions may need to
increase or reduce the consumption of particular nutrients. The
nutrients include fat, saturated fat, sugar, sodium, protein, fibre
and vitamins
➢ Portion size – it might be necessary to adjust portion sizes for

people who want to lose or gain weight. Adjustments may also
be made in accordance with activity levels and body sizes
➢ Vegan – individuals on this diet choose to restrict the consumption of foods to plants
and foods made from plants. Examples include vegetables, nuts, and fruit. This diet
may be chosen for reasons of improved health or ethics
➢ Vegetarian – this is less extreme than the vegan diet. However, meat and fish should be
completely avoided. Some people may choose to eat dairy products and eggs if they
aren’t following a strict vegetarian diet.
You may also encounter customers with these cultural menu requirements:
➢ Halal – this dietary requirement is specific to people of the Hindu faith. It includes
foods which are permitted under Islamic dietary laws. The permitted foods include rice,
pasta, raw and dried vegetables, and meat which has been slaughtered in accordance
with Halal rules
➢ Hindu – individuals who follow the Hindu faith are expected to consume a balance of
foods which promote physical and spiritual purity. Sattvic foods are considered the
most healthy or pure and include fruits, vegetables, and whole grains. Meat is generally
avoided as it is thought to increase intense emotions such as stress. The cow is
considered sacred in this religion
➢ Kosher – Jewish dietary law permits the consumption of a limited variety of foods.
These foods are considered kosher and includes animal species which either chew the
cud or have cloven hooves. Fish with fins and scales fall under the category of kosher.
However, the consumption of pork is prohibited

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Specific cultural and religious needs may include:

➢ Foods prepared to cultural and religious dietary laws (e.g. Kosher and Halal)
➢ National and regional food products
➢ Foods that mark significant events (e.g. Christmas, Ramadan, Easter, Rosh Hashanah,
Passover, Zul Hijjah and weddings)
➢ Feasting
➢ Fasting
➢ Alcohol-free beverages
➢ Pork-free foods
➢ Beef-free foods
➢ Vegetarian.

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Activity 1A

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1.2 – Assess contemporary dietary trends and regimes

➢ Conduct research and demonstrate an understanding of the purposes and foods which
are included/excluded as part of contemporary diets and regimes.
Assessing dietary trends and regimes

It is important for you to be aware of contemporary dietary trends and regimes. It might be necessary
to make alterations to your existing menus and adjust the ingredients that are included. There are a
variety of sources that may be consulted when assessing the need for such changes. You should read
and watch media reports. It would also be advisable to consult respected magazines, journals, and
websites. However, you should be aware that some sources will be more reliable and trustworthy than
others.
Examples of contemporary dietary trends and regimes include:

➢ Elimination – this diet involves the removal of any foods which may be causing adverse
reactions. It might be considered necessary for people experiencing issues such as
diarrhoea, fatigue, and bloating. Examples of food types that may be eliminated include
gluten, dairy, and peanuts. The foods may be gradually re-introduced and their effects
monitored
➢ Liver cleansing – this diet involves cleansing and general detoxification of the liver in
order to address health issues such as bloating, digestive difficulties, and heartburn.
Processed foods and grains should be removed from the diet. However, fresh
vegetables and herbs such as milk thistle, turmeric, and dandelion should form part of
this diet
➢ Low-carbohydrate – the low carbohydrate

diet was described in the previous section. It
basically involves the elimination or
moderation of high-carbohydrate foods such
as chocolate, pasta, and beer. However,
foods including fish, organic meat, and
vegetables exposed to direct sunlight should
form part of this diet
➢ Low-fat – this diet was also referred to in the

previous section. It involves the elimination of
high-fat foods for weight loss and other
health benefits. Examples of foods that
should be avoided include chocolate, pastry,
and fatty meats
➢ Low-kilojoule – this is another diet that has been developed primarily for the purpose
of weight loss. It involves the restriction of food intake based upon the number of

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kilojoules. Healthy foods such as fresh fruit and vegetables should be eaten as part of
this diet
➢ Macrobiotic – This is a general diet which focusses on general improvements in health

and wellbeing. There aren’t any specific rules about the foods that should be eaten or
eliminated on this diet. However, the consumption of fruit and vegetables is
recommended. Individuals on this diet are also advised to minimise the consumption of
meat and restrict portion sizes.

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Activity 1B

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1.3 – Liaise with other professionals to identify and confirm customer

requirements
➢ Communicate with relevant professionals including dieticians, medical specialists, and
nutritionists for the purpose of identifying and confirming customer requirements.
Liaising with other professionals

There are a number of other professionals who may provide information about the dietary
requirements of your customers. You will need to identify those who are able to provide helpful and
accurate details of dietary protocols. It might be necessary to arrange meetings and make phone calls
for the discussion of food that should be included and eliminated.
Other professionals may include:

➢ Allied health professionals – there are a range of allied health professionals who should
be able to provide information about the general health and dietary requirements of
your customers. Examples of allied health professionals include dental hygienists,
physiotherapists, and nutritional therapists
➢ Dieticians – you should be aware that dieticians also come under the category of allied
health professionals. However, they are recognised as a particularly valuable source of
information regarding dietary requirements. They carry out assessments and make
recommendations regarding the nutritional treatment of health conditions
➢ Medical specialists – these professionals have the specialist skills and knowledge
required for the treatment of specific medical conditions. Examples include allergists,
cardiologists, gastroenterologists, and sleep disorder specialists. Each of these
professionals should be able to provide information about foods that should be
consumed and avoided
➢ Nutritionists – these professionals are required to have extensive knowledge of diets

and healthy eating. They consult with individuals and make recommendations based
upon their understanding of food and medical conditions.
The specified health professionals may provide information about specific dietary needs, including:
➢ Low GI
➢ Sugar-free and/or fat-free
➢ Dairy free
➢ Gluten free
➢ Flourless
➢ Rice flour
➢ Yeast free

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➢ Low fat
➢ Low salt
➢ Vegetarian
➢ Vegan.

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Activity 1C

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1.4 – Identify health consequences of ignoring special dietary requirements of

customers
➢ Demonstrate an understanding of adverse reactions, including Anaphylaxis, which may
be experienced as a result of ignoring special dietary requirements.
Identifying health consequences

You should be aware that the failure to recognise and make adjustments in accordance with special
dietary requirements may have serious health consequences for your customers. You could cause the
worsening of potentially serious medical conditions and adverse reactions associated with pain and
stress. The reputation of your business is also likely to be negatively affected.
Allergic reactions
It has already been mentioned that allergic reactions occur as a result of the body’s incorrect
identification of substances that pose a threat. This causes the immune system to activate and attack
areas of the body which are perfectly healthy. The allergic reactions to food such as peanuts and
seafood are likely to be particularly bad.
Other foods which commonly cause allergic reactions include:

➢ Wheat
➢ Eggs
➢ Milk
➢ Soy
➢ Tree nuts, including walnuts, almonds, and brazil nuts
➢ Shellfish.
It is usually possible to identify allergic reactions within two hours of food consumption. However,
reactions which occur in the gut typically take longer to identify.
Allergic reactions may include:

➢ Swelling
➢ Dizziness
➢ Shortness of breath
➢ Sickness
➢ Stomach pain
➢ Diarrhoea
➢ Difficulty swallowing

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➢ Sneezing
➢ Red and itchy eyes.
Anaphylaxis
Anaphylaxis is widely regarded as the most severe allergic reaction to food and drink. The symptoms of
Anaphylaxis are usually recognised within a short space of time and are severe. Immediate action will be
required as the individual will be at risk of death. You should be aware that Anaphylaxis has been
associated with the consumption of foods such as peanuts, milk, and seafood.
The signs of Anaphylaxis include:

➢ Rashes on the skin
➢ Swelling tongue and throat
➢ Faintness
➢ Wheezing
➢ Stomach pain and sickness
➢ General weakness.
Food sensitivity or intolerance reactions

People eat such a variety of foods in the modern world that sensitivities and intolerances are quite
common. However, you should be aware of the ingredients which commonly cause negative health
reactions. Examples include dairy products, eggs, peanuts, shellfish and foods containing gluten. The
reactions to such foods will vary in severity. Some people may develop swelling and sickness. However,
others may experience fatigue, headaches, heartburn, and constipation. If your customers complain of
such symptoms then it might be worth eliminating foods for identification of the causes.

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Activity 1D

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2. Develop menus and meal plans for special diets

2.1. Select a variety of suitable foods and meals for specific requirements
2.2. Identify appropriate combinations of food to meet macro and micro nutrient requirements
2.3. Develop menus and meal plans that promote good health and reduce the incidence of diet
related health problems
2.4. Prepare cyclic menus and balance nutritional requirements and variety
2.5. Incorporate sufficient choice of dishes into the menus
2.6. Recommend food preparation and cooking methods to maximise nutritional value of food

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2.1 – Select a variety of suitable foods and meals for specific requirements
➢ Select appropriate ingredients for the preparation of meals in accordance with specific
dietary requirements.
Selecting suitable foods and meals

It will be necessary to select suitable foods and meals in accordance with the specific requirements that
have been identified. You may have access to recipe books detailing a range of meals which are suited
to the customer’s needs. It should also be possible to find recipes on specialist websites. Another option
would be to consult the types of health professionals mentioned earlier in this unit.
This table gives examples of your culinary options:
Specific requirements Suitable foods Suitable meals
Low-carbohydrate Unsweetened chocolate, Baked salmon with salad

desiccated coconut, ground
Chicken casserole
almonds, ricotta, sesame seeds,
soya milk, lettuce, celery, Caesar salad
cucumber, mushrooms, Omelette
avocados, broccoli, Brussels
sprouts, pork, beef, chicken, Seafood curry
salmon, tuna, eggs, vegetable Tandoori chicken
oil, olive oil
Low-fat Apples, bananas, sirloin beef, Honey on wholemeal toast

chicken, multi-grain bread,
Chicken soup
broccoli, carrots, celery, cottage
cheese, tuna, grapefruit, Mushroom risotto
onions, mushrooms, peppers, Wholemeal cookies
brown rice, spaghetti, spinach,
tomatoes, plain yoghurt, olive Vegetable Chow Mein
oil, honey, oats, garlic, eggs Bean and chicken stew
Gluten-free Barley, corn, herbs, oats, Mushroom curry

carrots, broccoli, Brussels
Paella
sprouts, cauliflower, peppers,
mushrooms, cabbage, potatoes, Fish pie
tomatoes, sweet potatoes, rice, Gluten-free bread
rye, soy sauce, spices, vanilla,
wheat, eggs, ground almonds, Cabbage soup
quinoa, meat, fish, gluten-free Gazpacho
substitutes

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High fibre Raspberries, blackberries, Vegetable lasagne

pumpkin, figs, barley, kiwi fruit,
Chicken and bean stew
beetroot, artichokes, grapefruit,
pears, avocadoes, lentils, Vegetable soup
edamame, whole-wheat brain, Thai fish curry
brussels sprouts, whole-wheat
pasta, black beans, quinoa, Whole-wheat muffins
almonds, pistachios, apples, Beetroot couscous
pumpkin seeds,
Meatballs with whole-wheat
pasta
Lacto ovo All foods excluding meat and Banana bread

fish
Vegetable burgers
Tortilla wraps
Macaroni cheese
Vegetable ravioli
Sweet potato soup
Modified texture All foods in soft or pureed form Fruit yoghurt

Vegetable Soup
Ice cream
Mashed potato and beans
Shepherd’s pie
Low-kilojoule Kale, Brussels sprouts, celery, Fish stew

watercress, quinoa, bananas,
Vegetable Bolognese
radish, cucumber, grapefruit,
blackberries, wheat bran, Caesar salad
noodles, cod, mussels, chicken Seafood paella
breast, refried beans, kidney
beans, lentils, skimmed milk, Vegetable soup
cinnamon, thyme, Tandoori chicken
Low-sugar Meat, seafood, eggs, cottage Plain porridge

cheese, plain yoghurt,
Chicken and avocado wraps
hazelnuts, walnuts, raw spinach,
lettuce, cabbage, cucumber, Sweet and sour chicken
cauliflower, mushrooms, Salmon and brown rice salad
broccoli, yellow tomatoes,
avocadoes, watermelon, Paella
peaches, blackberries, Banana bread
strawberries

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Vegan Plants and food made from Vegetable chilli

plants
Strawberry ice cream
Mushroom and potato curry
Tomato soup
Quinoa salad
Sweet and sour vegetables
These substitute ingredients may be incorporated for customers with special dietary requirements:
➢ Turkey bacon or lean prosciutto instead of pork bacon
➢ Whole grain instead of white bread
➢ Cooking spray instead of oil
➢ Skimmed milk instead of cream
➢ Gluten-free flour instead of plain flour
➢ Yeast free flour instead of normal yeast
➢ Non-sugar sweeteners instead of sugared sweeteners
➢ Cottage cheese instead of cream cheese
➢ Low-calorie white wine instead of marinade
➢ Whole wheat instead of white pasta
➢ Brown instead of white rice
➢ Plain instead of fruit-based yoghurt
➢ Cacao instead of chocolate
➢ Sweet potato chips instead of fries.

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Activity 2A

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2.2 – Identify appropriate combinations of food to meet macro and micro

nutrient requirements
➢ Demonstrate an understanding of the purpose of macro-nutrients and micro-nutrients
and ensure that a healthy balance is maintained in the development of menus and
meal plans.
Identifying appropriate combinations of food

Macro-nutrients
You should be aware that macro-nutrients are the elements of food which provide energy and fuel for
the body. The three main categories of macronutrient are proteins, carbohydrates, and fats. Each of
these elements perform essential functions in the body. Carbohydrates give you energy and ensure that
the body remains at the required temperature. Fats also provide you with energy and fatty acids.
Proteins are important for the development and maintenance of bones and strength in the body.
It is important to maintain a balance of macro-nutrients. The greatest proportion of your diet should be
comprised of carbohydrate and protein, followed by fat. The ratios of these components should be
around 40:40:20 or 40:30:30. The majority of the carbohydrates should be good or low GI. This will
mean that they will take some time to digest and ensure that the individual continues to feel full. These
types of carbohydrates will also provide the greatest energy boost.
Foods containing good carbohydrates include:

➢ Vegetables (all varieties)
➢ Apples
➢ Bananas
➢ Lentils
➢ Kidney beans
➢ Pumpkin seeds
➢ Brown rice
➢ Potatoes.
It will also be necessary to consume a healthy proportion of protein to aid the growth and reparation of
body tissues. Individuals who have diets rich in protein will have a greater chance of maintaining a
healthy weight and building muscle.
Protein-rich foods include:

➢ Eggs
➢ Milk

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➢ Yogurt
➢ Salmon
➢ Soya
➢ Pistachio nuts.
Fats should also be included as part of a healthy balanced diet. Some individuals may follow low-fat
diets in order to lose weight and minimise the risk of developing medical conditions. However, there are
a variety of healthy fats which should be consumed on a regular basis. The most beneficial fats are
monounsaturated and polyunsaturated. They reduce the risk of heart disease, increase good
cholesterol, and aid in the processing of essential vitamins and minerals.
Foods containing healthy fats include:

➢ Salmon
➢ Trout
➢ Avocado
➢ Pumpkin seeds
➢ Hazelnuts
➢ Walnuts
➢ Olive oil
➢ Spinach
➢ Kale
➢ Eggs
➢ Kidney beans
➢ Dark chocolate.
Micro-nutrients
Micro-nutrients aren’t present in such large quantities as macro-nutrients. However, they also perform
essential roles in the maintenance of health. People who don’t consume the required amount of micro-
nutrients are likely to experience some deterioration and health issues. Micronutrients are composed of
essential vitamins and minerals. They aid in a wide variety of bodily functions, from bone growth to
development of the brain. Fruits and vegetables contain the greatest amount of micro-nutrients.
Foods high in micronutrients include:

➢ Broccoli
➢ Spinach

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➢ Kale
➢ Bananas
➢ Raisins
➢ Nuts
➢ Carrots
➢ Peas
➢ Eggs
➢ Sweet potatoes
➢ Avocados.

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Activity 2B

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2.3 – Develop menus and meal plans that promote good health and reduce the
incidence of diet related health problems
➢ Develop appropriate menus and meal plans which offer variety and cater for special
dietary requirements, following the Australian dietary guidelines.
Developing menus and meal plans

Care should be taken over the development of menus and meal plans which promote good health and
reduce the incidence of diet related health problems. It will be necessary to incorporate a variety of
foods with different health benefits. You will also need to ensure that unhealthy foods are avoided. The
menus and meal plans should be structured appropriately and include a variety of flavoursome dishes
which customers will want to eat. You should also include dishes which cater for special dietary
requirements such as gluten-free or vegan. It will be important to include meals which maintain the
healthiest balance of macronutrients and micronutrients.
Meal plans should include specific details of the food types which are to be eaten at times throughout
the week. You might schedule wholegrain cereal, with a banana, and a glass of skimmed milk for a
Monday morning breakfast. Lunch might consist of a wholemeal roll and tomato soup followed by a
healthy granola bar. The evening meal might be fresh salmon and wild rice with fresh vegetables
followed by fruit salad. You will also need to detail the portion sizes which should be given.
Menus and meal plans may be:

➢ Cyclic menus
➢ Daily meal plans
➢ Daily menus
➢ Seasonal menus
➢ Weekly meal plans
➢ Weekly menus.
Planning and organising

You are advised to spend some time planning and organising your menus for the greatest effect. You
will need to consider the general layout, textual appearance, and other visual elements. You may
choose a simple one-page or fold-out design. It will also be necessary to position the dish titles
appropriately. Sections may be separated for the starters, main courses, and desserts.
Care should be taken over the description of dishes included on your menus. You should provide
enticing descriptions of the flavours, textures, and visual characteristics of meals. However, you should
keep the wording fairly basic to avoid confusing your customers. It will be necessary to specify the exact
ingredients included in each dish. You may include pictures of dishes for enticement of the customers. It
will also be necessary to maintain an attractive balance of colours. You may be expected to use
computers and software programs to cost and document menus and meal plans.

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Menu planning principles include:

➢ Basic cooking methods and equipment
➢ Nutritional considerations of the client group
➢ Client preferences
➢ Menu types (including cyclic menus, a la carte or cafeteria)
➢ Quantity
➢ Variety and repetition
➢ Method of preparation
➢ Colour, eye appeal, taste and texture
➢ Presentation
➢ Staff resources
➢ Equipment resources
➢ Budget
➢ Infection control risk management
➢ Food safety
➢ Nutritional adequacy for client group
➢ Seasonal food availability
➢ Local procurement (including food available locally).
Australian dietary guidelines

You are advised to follow the Australian dietary guidelines when developing menus and meal plans for
your customers. These guidelines include information about the types of food and balances that should
be maintained for the assurance of health. However, you should be aware that they do not apply to
individuals who require specialist dietary advice for the treatment of medical conditions.
The aims of the Australian dietary guidelines are:

➢ Promoting health and wellbeing;
➢ Reducing the risk of diet-related conditions, such as high cholesterol, high blood
pressure and obesity; and
➢ Reducing the risk of chronic diseases such as type 2 diabetes, cardiovascular disease
and some types of cancers.

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n.d. retrieved from https://www.eatforhealth.gov.au/guidelines/about-australian-dietary-guidelines on

14/10/2016
The five guidelines are as follows:

➢ To achieve and maintain a healthy weight, be physically
active and choose amounts of nutritious food and
drinks to meet your energy needs
o children and adolescents should eat sufficient

nutritious foods to grow and develop normally.
They should be physically active every day and
their growth should be checked regularly.
o older people should eat nutritious foods and

keep physically active to help maintain muscle
strength and a healthy weight
➢ Enjoy a wide variety of nutritious foods from these five

groups every day:
o plenty of vegetables, including different types and colours, and legumes/beans
o fruit
o grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties, such as
breads, cereals, rice, pasta, noodles, polenta, couscous, oats, quinoa and barley
o lean meats and poultry, fish, eggs, tofu, nuts and seeds, and legumes/beans
o milk, yoghurt, cheese and/or their alternatives, mostly reduced fat (reduced fat
milks are not suitable for children under the age of 2 years)
➢ Limit intake of foods containing saturated fat, added salt, added sugars and alcohol
o limit intake of foods high in saturated fat such as many biscuits, cakes, pastries,
pies, processed meats, commercial burgers, pizza, fried foods, potato chips,
crisps and other savoury snacks
▪ replace high fat foods which contain predominantly saturated fats such
as butter, cream, cooking margarine, coconut and palm oil with foods
which contain predominantly polyunsaturated and monounsaturated
fats such as oils, spreads, nut butters/pastes and avocado.
▪ Low-fat diets are not suitable for children under the age of 2 years.
o limit intake of foods and drinks containing added salt.
▪ read labels to choose lower sodium options among similar foods.
▪ do not add salt to foods in cooking or at the table.

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o limit intake of foods and drinks containing added sugars such as confectionary,
sugar-sweetened soft drinks and cordials, fruit drinks, vitamin waters, energy
and
sports drinks.
o if you choose to drink alcohol, limit intake. For women who are pregnant,
planning a pregnancy or breastfeeding, not drinking alcohol is the safest option.
➢ Encourage, support and promote breastfeeding
➢ Care for your food; prepare and store it safely.
n.d. retrieved from https://www.eatforhealth.gov.au/guidelines/australian-dietary-guidelines-1-5 on

14/10/2016

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Activity 2C

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2.4 – Prepare cyclic menus and balance nutritional requirements and variety
➢ Prepare cyclic menus for customers with a range of dietary requirements, ensuring the
appropriate balance of nutritional elements and variety.
Preparing cyclic menus

Cyclic menus will include a set number of dishes which are to be served on certain days. They will apply
to a specific period of time, after which it will be necessary to restart the cyclic menu. You might create
a cyclic menu to cover a week, a month, or a different amount of time. You should ensure that the
dishes specified within the cyclic menu maintain the balance of nutritional requirements and offer
variety. The customers may be given a choice of dishes for breakfast, lunch, and dinner; including foods
with specific health benefits.
There should be some variation in the cyclic menus which are developed for customers with special
dietary requirements. However, there are some elements which should be common to the majority of
cyclic menus. Customers should be consuming a minimum of five helpings of fruit and vegetables each
day. You should also include wholegrain foods, fresh fish, beans, and pulses in most cyclic menus. The
menus should be developed in accordance with the recommended intake for whoever will be eating the
dishes.
The average adult should consume:

➢ 2000 calories
➢ 50g protein
➢ 260g carbohydrates
➢ 90g sugar
➢ 70g fat
➢ 20g saturates
➢ 6g salt.
You should also ensure that there are a variety of dishes within your cyclic menu. They should contain
an assortment of ingredients, each of which offer health benefits. The ingredients in each dish should
complement each other and entice the customers.
Balanced variety must relate to different:

➢ Colours
➢ Cooking methods
➢ Delicacies
➢ Flavours

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➢ Nutritional values
➢ Presentation
➢ Seasonally available ingredients
➢ Tastes
➢ Textures.

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Activity 2D

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2.5 – Incorporate sufficient choice of dishes into the menus

➢ Incorporate a range of dishes in accordance with special dietary requirements and
other influences on food choice.
Incorporating sufficient choice of dishes

It will be necessary to include a good number of meal choices if your menus are to entice the customers.
You should ensure that the special dietary requirements are catered for. It might also be possible to
include substitutions which can be chosen by customers on specific diets. There should be some meals
which cater to customers with religious and cultural requirements. You will also need to include dishes
which offer a variety of flavours and use different ingredients.
Influences on food choice may include:

➢ Hunger
➢ Taste of ingredients
➢ Individual preferences
➢ Culture and religion
➢ Environmental and social concerns
➢ Family and friends
➢ Mood
➢ Health concerns
➢ Stress
➢ Attitudes and beliefs about food.

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Activity 2E

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2.6 – Recommend food preparation and cooking methods to maximise

nutritional value of food
➢ Recommend a variety of food preparation and cooking methods, demonstrating an
understanding of the reasons for particular choices.
Recommending food preparation and cooking methods

You should have a good understanding of the various cooking methods and their effects upon the
nutritional value of foods. It is advisable to avoid the use of fat and use cooking methods which ensure
that the healthy nutrients are retained. Fresh fruit and vegetables should be handled with care and you
shouldn’t add baking soda as it has the effect of reducing vitamin C. It is also advisable to serve fresh
fruits and vegetables as soon as possible after preparation in order to further reduce the loss of vitamin
C.
These cooking methods may be recommended:

➢ Steaming – this method ensures the retention of nutritional elements which would be
lost if the ingredients were cooked in boiling water. However, you should be aware that
certain vitamins are soluble in water and sensitive to heat and air
➢ Frying – this is typically regarded as an unhealthy method due to the amounts of fat
that are retained. However, you can minimise the amount of fat by using non-stick
pans and spray oils
➢ Roasting – you can reduce the amount of oil that is retained and consumed after
roasting by using silicone bakeware and draining the ingredients before transferring
them to the oven
➢ Microwaving – a substantial proportion of nutrients are retained when microwaving as

the food is cooked and exposed to heat for a relatively short amount of time
➢ Stir frying – this is another quick cooking method which may be used for the retention
of nutritional elements. A relatively small amount of vitamin will be lost when stir
frying. Healthy plant compounds and antioxidants will also be retained due to the fat
that is used in stir frying.
These tips should also be followed:

➢ Using the minimum amount of water for poaching and boiling
➢ Minimising the cooking time of vegetables, meat, and fish
➢ Emptying the liquid from cooked vegetables onto plates for consumption
➢ Leaving vegetables unpeeled
➢ Eating cooked vegetables within two days.

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Activity 2F

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3. Cost and document special menus and meal plans

3.1. Calculate expenditure items to determine production costs of menu items
3.2. Calculate portion yields and costs from raw ingredients
3.3. Assess cost-effectiveness of proposed dishes against budgetary constraints and choose products
that provide high yield
3.4. Use correct terminology in menus and meal plans

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3.1 – Calculate expenditure items to determine production costs of menu items

➢ Calculate the costs of ingredients, labour, business operation and wastage related to
the production of menu items.
Calculating expenditure items

There are a variety of expenditure items which will need to be calculated in order to determine the
production costs of menu items. You should ensure that enough money is being generated through the
sale of meals to cover these costs and give you a reasonable profit.
Ingredients
The first step when calculating your total expenditure should be to list the
specific quantities of ingredients used in each dish on your menu. You may
use a calculator and spreadsheet to make this process easier. It will then be
necessary to transfer the costs of ingredients which were purchased and used
in their whole form. If you bought a single can of plum tomatoes priced at 40c
and used them all in the preparation of a particular dish then you should put
40c down in the appropriate place.
You should then work out the costs associated with items that you have only used partially in
preparation of dishes. You might have bought a bag of mixed salad for 90c. However, you may only have
used half of this bag in preparation of a particular meal. You would then specify that the cost of salad
for this meal was 45c. If you want to be precise about partial costs then you should use scales. However,
you also have the option of making estimations. This process should continue for all of the ingredients
that have been purchased and used.
Once you have worked out and written down costs of specific ingredients it will be necessary to
calculate the combined cost of each dish. You should simply add up all of the ingredient costs. You can
also work out the costs of each portion by dividing the combined cost by the number of dishes that
were served.
This method may be used to establish the total yield:

➢ Identify the exact weight of raw ingredients (purchased weight)
➢ Carry out the necessary preparation and record the amount of waste or trim
➢ Take the calculated amount of waste or trim from the original weight of raw
ingredients
➢ Convert the edible product weight into a percentage.
The yield percentage relates to the proportion of the total purchase price of an ingredient which may be
portioned after the preparation has taken place. The calculation is as follows:
Yield percentage = number of portions x unit portion size x 100
/ purchase quantity

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Butchers test
You may be required to carry out the butcher’s test in order to establish the costs of meat, fish, and
poultry. This should enable you to identify the value of usable meat. You will need to consider the value
of meat that will be served to the customer and used in the preparation of stock, soup, and other
culinary elements. The first step of the butcher’s test will be to record the as purchased weight of the
ingredient that you are using. You may then separate the ingredient and record the weights of the
bones, fat, and other edible cuts. The total weight of the various cuts should be the same as the weight
recorded for the entire ingredient. If there is any difference then you should record it as lost during the
cutting process.
Labour
You will also need to account for the costs of labour when working out your total expenditure. You may
work out the labour figures for a week, a month, or other period. There are likely to have been a variety
of staff members who had some involvement in the preparation of dishes. They may also be on
different salaries.
As an example you may have a head chef, who is paid $25 per hour, two sous chefs, who are each paid
$20 per hour, and two cooks, who are each paid $18 per hour. These employees should be categorised
according to their hourly wage rates. You will then need to add up the total amount of hours that were
worked by each respective group in the cooking of menu items. If the head chef spent a total of 50
hours then you should multiply $25 by 50. This will give a figure of $1,250. The two sous chefs may have
spent a combined total of 90 hours. This should be multiplied by $20 to give you a figure of $1,800. The
cooks may also have a worked a combined 90 hours. This should be multiplied by $18 for a figure of
$1,620. The three totals should then be added together for a total of $4,670.
Operational costs of the kitchen

Operational costs can be established by combining the fixed, overhead, and variable costs. The fixed
costs will apply throughout the working period, no matter how much profit you have made. Examples
include the costs of electricity and rent. The variable costs are associated with the production of all the
meals on your menu and they will fluctuate over periods of time. Examples include the cost of
ingredients and labour, which you should already have worked out. You will need to add the fixed and
variable costs to find out the operational costs for a specific period.
Wastage
The final and potentially the most difficult calculation relates to the cost of wastage. This is because
there are a wide variety of wastage factors which should be taken into consideration. You will need to
consider the costs of wasted food. It would be worth looking in the dustbin to identify any food items
which have been discarded unnecessarily. You should also account for the cost of
dishes which have had to be thrown away as a result of mistakes or customer
complaints. It might even have been necessary to create fresh dishes as
replacements for those that have been discarded. You should account for the
cost of all the ingredients and combine them to establish your wastage costs.

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Activity 3A

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3.2 – Calculate portion yields and costs from raw ingredients

➢ Apply appropriate methods to calculate portion yields and establish the number of
servings in each prepared meal.
Calculating portion yields

The portion yield relates to the number of servings that can be taken from any
prepared dish. The first step when establishing the portion yield will be to
calculate the quantity of food that will be created in accordance with the
recipe. It will be necessary to subtract the weight of the dish from each meal
that you prepare. You may place the dish on your scales first and then reset
the dial to zero before transferring the food in preparation for serving. The
scales should then give you the total weight of the prepared food.
The next step will be to divide the total weight of the prepared meal by the number of servings. You
should find the number of servings specified in standard recipes. However, you may have to rely upon
your own judgement in some instances. As an example you might have a blackberry crumble with a
total weight of 500g. If the crumble is expected to serve 10 people then you would divide 500g by 10 to
give you a portion yield of 50g.
If the expected number of servings isn’t specified in the recipe then you may consider the total number
of calories contained within the prepared meal. It might be necessary to break this down into the
number of calories contributed by each ingredient. You should then consider the number of calories
that will ideally be included in each serving. If you restrict the number of calories to 300 per serving
then you would divide the number of calories in the entire dish by 300. A dish containing 1700 calories
would give you a yield of 5.66 recurring. This figure may be rounded up to give you a portion yield of six.

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Activity 3B

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3.3 – Assess cost-effectiveness of proposed dishes against budgetary constraints

and choose products that provide high yield
➢ Establish the cost effectiveness of proposed dishes, considering a variety of business
costs and the pricing of finished meals
➢ Select a range of ingredients which provide a high yield.
Assessing cost effectiveness of proposed dishes

It is important for you to select dishes which offer the greatest cost effectiveness when budgetary
constraints are taken into consideration. You will need to consider the types of associated costs which
were outlined previously in this unit. The delivery, storage, and preparation of dishes should also be
taken into account. Other cost factors may include the types of ingredients that will be required and the
risks of wastage. You will also need to establish the number of servings and prices that customers will
be paying for prepared dishes. It will be necessary to choose dishes which offer variety and appeal to
the customers. However, the selection is likely to be restricted in accordance with financial availability.
You may have to make changes and use substitute products.
You should aim to identify and select products that will provide the greatest possible yield. These types
of ingredients will be relatively affordable and come in reasonable quantities. They should also have
lengthy shelf lives and be suitable for re-use in the cooking of multiple dishes. The nature of these
products will vary depending on the types of meals that you are cooking. However, there are a number
of ingredients suitable for re-use in a wide variety of dishes.
Common high yield products include:

➢ Eggs
➢ Chicken breasts
➢ Lentils
➢ Oats
➢ Plain yogurt
➢ Brown rice
➢ Whole-wheat pasta
➢ Bananas
➢ Apples
➢ Garlic
➢ Onions
➢ Carrots.

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You should take time when shopping in order to identify those products that offer the greatest yield. It
might be possible to find cheap alternatives and substitutes which won’t have a negative effect on the
quality of your prepared dishes.
Food additives and preservatives

Those of you who are restricted by budgetary constraints should consider foods which include additives
and preservatives. Additives may be added for the purpose of enhancing the flavour or appearance of
food. They are commonly added to foods which would otherwise taste and appear bland. Preservatives
are added for the purpose of reducing the build-up of potentially harmful bacteria. They are typically
included as a means of extending the shelf life of different foods.
Food additives include:

➢ Salt
➢ Vinegar
➢ Citric acid
➢ Colourings
➢ Sugar
➢ Saccharin
➢ Baking soda
➢ Pectin.
Food preservatives include:

➢ Salt
➢ Sugar
➢ Vinegar
➢ Benzoic acid
➢ Sulphur dioxide.

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Activity 3C

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3.4 – Use correct terminology in menus and meal plans

➢ Demonstrate an understanding and use terminology appropriately in menus and meal
plans.
Using correct terminology

It will be necessary to use the correct terminology so that customers aren’t
confused or misled when reading your menus and meal plans. You should
continuously update your knowledge and ensure that you have a good
understanding of cooking methods and ingredients that are used in the dishes.
You may need to refer to a supervisor or other senior staff member if you
require clarification about the use of specific terminology.
Terminology may include:

➢ A la carte – where dishes are ordered and served separately, rather than as set meals
➢ Blanching – where ingredients are plunged in boiling water, before being rapidly chilled
in cool or freezing water
➢ Compote – mixed fruit served in sugar syrup
➢ Confit – where food is cooked over a prolonged period for preservation
➢ Gazpacho – a cold soup made from raw vegetables
➢ Infused – where ingredients are placed in water for the extraction of flavour
➢ Braised – where food is cooked in a combination of moist and dry heat
➢ Julienne vegetables – where the vegetables are sliced into thin strips, often for
presentational purposes
➢ Sautéed – where food is cooked in a high fat mixture at a particularly high temperature
➢ Quinoa – small mixed ingredient similar to rice but with particularly high protein
content
➢ Edamame – variety of soybean
➢ Kale – type of wild cabbage
➢ Simmered – where food is cooked in water of just below boiling temperature
➢ Crushed –where ingredients are compounded and broken down.

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Activity 3D

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4. Monitor special menu performance

4.1. Seek ongoing feedback from customers and others and use to improve menu performance
4.2. Analyse the success of special menus against dietary goals and customer satisfaction
4.3. Adjust menus based on feedback and success

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4.1 – Seek ongoing feedback from customers and others and use to improve
menu performance
4.2 – Analyse the success of special menus against dietary goals and customer
satisfaction
4.3 – Adjust menus based on feedback and success

➢ Use a variety of methods to seek feedback from customers and other professionals
➢ Listen and reflect upon feedback before implementing suggestions for improved menu
performance.
➢ Establish the success of special menus in consideration of changes in condition and the
achievement of other dietary goals
➢ Analyse different aspects of customer satisfaction and establish the need for menu
alterations
➢ Make menu adjustments based upon feedback from customers and health
professionals and in consideration of dietary goals.
Seeking feedback
It will be necessary to seek and gather feedback as a means of identifying necessary improvements to
the dishes included in your menus. You are advised to ask a variety of questions regarding the flavour,
texture, and appearance of your dishes. The aim should be to gather as much information as possible so
that you are able to refine the menu and ensure good levels of customer satisfaction. The customers
will probably be happy that you have chosen to seek their opinions and be willing to expand on any
details that are given. It would also be worth asking the staff members for their perspectives on the
dishes and the improvements that could be made.
There may be an opportunity for the arrangement of direct, face to face, feedback sessions. However,
you should inform the individuals who are expected to give feedback and allow enough time for
preparation. It would be worth creating a list of questions and showing them to the other party so that
they have time to consider their responses. A mixture of open and closed questions may be used. An
example of an open question would be “how do you think this dish could be improved?” Closed
questions should be asked when you want yes or no answers.

P a g e | 63
Feedback may involve:

➢ Customer surveys
➢ Improvements suggested by:
o customers
o managers
o peers
o staff
o supervisors
o suppliers
➢ Regular staff meetings that involve menu discussions
➢ Satisfaction discussions with:
o allied health professionals
o customers
o dieticians
o medical specialists
➢ Seeking staff suggestions for menu items.
Methods used to evaluate diets and meal plans, and analyse foods may include:
➢ Computer programs
➢ Customer feedback questionnaires
➢ Interviews with customers and health support personnel
➢ Nutrition guides.
Listening and responding

You should listen carefully and reflect upon feedback that is provided by customers and
health professionals. It is possible that they will criticise the meals that you have spent
some time and effort preparing. However, you should react in a calm and measured
manner. The comments should be treated professionally and you should consider the
reasons why suggestions have been made. Further questions might be asked if you
want additional details or clarification about the points that have been made. You will
also be expected to give thanks for any feedback, whether you intend to act on it or not.
The feedback cycle should be continuous.

P a g e | 64
Analysing the success of special menus

Once you have gathered the feedback from customers and other professionals it will be necessary to
reflect and analyse the success of special menus. You should also consider the dietary goals that have
been established and whether they have been met. It is likely that you will have developed certain
menus for the dietary treatment of medical conditions. You should consider any changes in the
customer’s condition and establish the effects of any ingredients that have been included. You will also
need to account for the effects of any treatments and medications that have been provided in addition
to the special menu items.
Success may be measured against these dietary goals:

➢ Weight loss or maintenance
➢ Development of muscle and strength
➢ Prevention of medical conditions
➢ Decreased impact of existing medical conditions.
It will be relatively easy to establish the level of success against highly specific dietary goals. Examples
might include losing three pounds in a month or reducing cholesterol levels by a certain amount.
It will also be necessary to analyse different aspects of customer satisfaction. You should attempt to find
out whether expectations have been met in terms of food quality, variety, and general health benefits.
It might be that the customers have enjoyed an upturn in mood and energy levels since the introduction
of certain foods into their diets. However, they may be struggling to keep up the motivation as the
meals aren’t particularly tasty. You will have to consider the need for changes based upon such
feedback.
Adjusting menus
It might be deemed necessary to adjust your menus based upon the feedback that has been provided
by customers and other professionals. The adjustments might involve adding dishes which customers
have said that they are particularly keen to try. You may also change the ingredients based upon
individual preferences. It might be possible to use substitute products without any sacrifice in terms of
quality.
You might also consider it necessary to adjust menus in accordance with the success in meeting dietary
objectives. Ingredients which have been found to have positive impacts on the customer’s health may
be added in greater quantities. You might also find additional ingredients with similar nutritional
properties. Alternatively you may be required to remove ingredients which either have no impact or
cause deterioration in the customer’s condition.

P a g e | 65

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Activity 4A

P a g e | 67
Summative Assessments
At the end of your Learner Workbook, you will find the Summative Assessments.
This includes:
➢ Skills assessment
➢ Knowledge assessment
➢ Performance assessment.
This holistically assesses your understanding and application of the skills, knowledge and performance
requirements for this unit. Once this is completed, you will have finished this unit and be ready to move
onto the next one – well done!

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References
These suggested references are for further reading and do not necessarily represent the contents of
this unit.
Websites
Special diets/allergies:
http://www.healthyfoodhealthyplanet.org/swapping-ingredients/special-dietsallergies/
Guide to food allergies and special eating needs:
http://www.eatingwell.com/nutrition_health/nutrition_news_information/guide_to_food_allergies_an
d_special_eating_needs
Special dietary and cultural needs:
http://health.gov.au/internet/publications/publishing.nsf/Content/canteen-mgr-tr2~special-dietary
Tips for writing your restaurant menu:
https://www.thebalance.com/tips-for-writing-your-restaurant-menu-2888584
Australian dietary guidelines 2013:
http://www.nutritionaustralia.org/national/resource/australian-dietary-guidelines-2013
A balanced diet for men:
http://www.bbcgoodfood.com/howto/guide/balanced-diet-men
The determinants of food choice:
http://www.eufic.org/article/en/expid/review-food-choice/
Food preparation and cooking methods:
http://health.gov.au/internet/publications/publishing.nsf/Content/canteen-mgr-tr2~food-cooking
How cooking affects the nutrient content of foods:
https://authoritynutrition.com/cooking-nutrient-content/
How to: calculate recipe costs:
http://www.budgetbytes.com/2013/07/how-to-calculate-recipe-costs/
How do I calculate the labour cost in a restaurant?
http://smallbusiness.chron.com/calculate-labor-cost-restaurant-833.html
How to calculate the total operating costs & breakeven volume:

P a g e | 69
http://smallbusiness.chron.com/calculate-total-operating-costs-breakeven-volume-63129.html
How to calculate food cost in a restaurant:
http://smallbusiness.chron.com/calculate-food-cost-restaurant-39551.html
How to calculate the serving size in recipes:
http://www.livestrong.com/article/510434-how-to-calculate-the-serving-size-in-recipes/
Confused by menu terminology? Use our menu jargon buster to help:
https://community.opentable.com/t5/FAQs-Knowledge-Base/Confused-by-menu-terminology-Use-our-
menu-jargon-buster-to-help/ta-p/77731
90 food menu terms explained:
https://www.finedininglovers.com/blog/food-drinks/reading-food-menus/
Yield testing:
https://opentextbc.ca/basickitchenandfoodservicemanagement/chapter/yield-testing/
All references accessed on and correct as of 12/10/2016, unless other otherwise stated.

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SITHKOP004

Develop menus for special

Unit of Competency .......................................................................................................................... 4

VCID. ACOT Training and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019

Australian dietary guidelines ............................................................................................................. 39

VCID. ACOT Training and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019

VCID. ACOT Training and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019

VCID. ACOT Training and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019

VCID. ACOT Training and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019

Reading skills to:

Writing skills to:

Oral communication skills to:

Numeracy skills to:

Learning skills to:

Problem-solving skills to:

Planning and organising skills to:

Technology skills to:

VCID. ACOT Training and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019

Other professionals must include the ➢ Allied health professionals

Expenditure items must include: ➢ Ingredients

VCID. ACOT Training and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019

o customer satisfaction discussions with:

▪ employees during the course of each business day

o improvements suggested by:

o regular staff meetings that involve menu discussions

o satisfaction discussions with:

▪ allied health professionals

VCID. ACOT Training and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019

o seeking staff suggestions for menu items

o methods for responding to feedback and adjusting menus

o basic principles and practices of nutrition.

➢ 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

o exclusions for allergies, contraindications with medicines or food intolerance

o high or low energy

o high or low protein

VCID. ACOT Training and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019

o modified sodium or potassium

o type one and two diabetes

➢ Main types of customer groups that have special dietary requirements:

VCID. ACOT Training and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019

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:

➢ Key health and legal consequences of failing to address special requirements:

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

VCID. ACOT Training and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019

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

o standard yield tests.

➢ A simulated industry environment.