SITHKOP004 Assessment 2 Prabhnoor ATC200225

SITHKOP004 | Dietary Requirements Template
SITHKOP004 Develop menus for special dietary

Unit Code & Title:
requirements (Term-3,2022)(Batch-2 Oct 2021)
SITHKOP004 | Assessment 2 Develop and cost special menus
Assessment No. & Title:
Student Name : Prabhnoor Birdi
ATCWA ID No: ATC200225
Assessor Name: Mohammad Rahman

Submission Due Date:
ASSESSMENT COVER SHEET & AGREEMENT
Instructions for Students:
1. This is an individual assessment.

2. Please read the assessment task and instructions carefully.
3. If you require any further clarification or support to complete this assessment, contact your assessor.
4. Answers must be written in the space provided below for each question. Answers should be well formatted
and clearly legible.
5. Plagiarism, collusion, and cheating are strictly prohibited and considered as academic misconduct. Refer to
the ATCWA’s Academic misconduct procedure for details.
6. If you source and provideany secondary information in this assessment, appropriate reference must be
provided. Refer to the APA referencing guide for details. F need further clarification, please contact your
assessor.
7. You must keep a copy of this assessment for future reference. Your Assessor may ask you to resubmit this
assessment and if it is the case, you must be able to submit it again.
8. The following standards must be followed in terms of formatting written assessments. (Not applicable for
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 Footer notes with the Unit Code, Your name and page numbers
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 Save your assessment with the unit Code, Assessment number and your name.
9. If the outcome of your first submission/attempt is Not Satisfactory (NS), you will go under reassessment as
per the ATCWA’s reassessment policy and procedure. Refer to the ATCWA’s reassessment policy and
procedure provided in your handbook.
10. For a satisfactory result in this assessment, you must complete all the tasks as per the assessment
requirements stipulated in the assessment.
Version: 002 Page 1 of 66

Responsibility: Compliance Campus: All
Last Published: 6 June 2022 RTO No.:421279
Next Review: 5 June 2023 CRICOS No.: 03457B
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the LMS for assessment feedback.
12. If you are dissatisfied with the assessment outcome, you have right to appeal against it. Refer to the
ATCWA’s Complaints and Appeals Policyand Procedure available on the college website at
https://atc.wa.edu.au/wp-content/uploads/2021/08/Complaints-and-Appeals-Policy-and-Procedures.pdf
13. Additional support is available for students with special needs or learning difficulties, including language,
literacy and numeracy. If you require any support, please consult your Assessor or Student Support Officer
to assist with you.
Student Declaration
 I declare that this task is all my own work and I have not plagiarized, or colluded with any other
student(s).
 I understand that if I am found to have plagiarized, cheated or colluded, action will be taken against me
according to the ATCWA Plagiarism Policy and Procedure.
 I have correctly referenced all resources and have referenced texts throughout the assessment.
Signature of Student: Prabhnoor Birdi

Date: 23-08-2022
Assessment Task 2: Develop and cost special menus
Information for students

In this task, you are required to identify the special dietary requirements of at least two groups of
customers and then develop a set of six menus to address the differing dietary needs of those groups.
You will also gather feedback on each menu from the customer groups.
You will need access to:

 your learning resources and other information for reference
 computers, printers and software for costing and developing menus and meal plans
 the Australian Dietary Guidelines
 recipes that accommodate a range of special dietary requirements
 your Assessment Summary Sheet
 your Dietary Requirements Template (two copies)
 your Menu Template (six copies).
Ensure that you:
 review the advice to students regarding responding to written tasks in the Hospitality Works
Student User Guide
 comply with the due date for assessment which your assessor will provide
 adhere with your RTO’s submission guidelines
 answer all questions completely and correctly
 submit work which is original and, where necessary, properly referenced
 submit a completed cover sheet with your work
 avoid sharing your answers with other students.
i Assessment information
Information about how you should complete this assessment can be found in Appendix
A of the Hospitality Works Student User Guide.Refer to the appendix for information
on:
 where this task should be completed
 how your assessment should be submitted.
Note: You must complete and submit an assessment cover sheet with your work. A
template is provided in Appendix B of the Student User Guide. However, if your RTO
has provided you with an assessment cover sheet, please ensure that you use that.
Activities
Complete the following activities.
1. Carefully read the following scenario
Successful completion of this unit requires that you demonstrate your skills and
knowledge by evaluating the special dietary requirements of at least two customer
groups and developing and costing six menus or meal plans that address those
needs.The menus or meal plans that you develop must, whether in combination or
individually, address at least six of the special dietary requirements from the

following list:
 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
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.
Two of the menus or meal plans must reflect one or more cultural or religious
dietary requirements from the following list:
 halal
 Hindu
 kosher
 vegan
 vegetarian.
Two of the menus or meal plans must address the special dietary requirements of
different customer groups from the following list:
 adolescents
 athletes
 children
 defence forces
 elderly
 health care
 ill or injured
 infants
 international tourists
 nutritional and energy requirements due to physical condition
 people in areas affected by disaster or environmental extremes
 people from different socioeconomic groups
 people in remote areas
 those with weight problems (underweight/overweight/obese).
You are also required to evaluate each of the six menus by obtaining at least two of
the following types of feedback:
 customer satisfaction discussions with:
o customers
o employees during the course of each business day
 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 customers
o allied health professionals
o dietitians
o medical specialists
 seeking staff suggestions for menu items.
It is important that you provide evidence that you have done all of these things and
we have provided you with two templates to work into. You will need two copies of
the Dietary Requirements Templateand six copies of the Menus template to
complete this task. We have also provided you with an Assessment Summary
Sheet which will help you keep track of your requirements for this unit.
You will need access to two groups of customers to complete this task. For the
purposes of this assessment, your customers might be groups of fellow students,
groups of the customers of your RTO’s training kitchen or customers in your
workplace. When selecting your customers, carefully consider the criteria listed
above and read through the whole assessment to ensure that you will be able to
meet all of your requirements. Your assessor will assist you to identify a suitable
customer base.
What do I need to demonstrate?

During this task, you will be required to demonstrate a range of the skills and
knowledge that you have developed during your course. These include:
 Identifying the menu requirements by:
o identifying the dietary and cultural or religious menu requirements of

different customer groups
o assessing the contemporary dietary trends or regimes of a customer or
group of customers
o liaising with other professionals to assist in identifying and confirming the
customer’s requirements
o using effective listening and questioning techniques to gather feedback
from customers and other professionals.
 Developing menus and meal plans for special diets by:
o selecting a variety of suitable foods and meals for specific requirements
o identifying appropriate combinations of food to meet macro and micro

nutrient requirements

o developing menus and meal plans that promote good health
o developing menus and meal plans that reduce the incidence of diet
related health problems
o preparing cyclic menus which nutritional requirements and variety
o ensuring that menus incorporate sufficient choice and variety of dishes
o recommending food preparation and cooking methods which maximise

the nutritional value of food
o assessing cost-effectiveness of proposed dishes and choosing dishes that
provide high yields.
 Documenting special menus and meal plans using correct terminology
 Costing menus by:
o itemising the components of each dish on the menu
o calculating portion yields and costs
o pricing menu items to ensure maximum profitability
o using technology to cost menus.
 Monitoring the performance of special menus by:
o seeking feedback from customers and others
o using feedback to improve menu performance
o analysing the success of special menus against dietary goals and

customer satisfaction.

2. Identifying the special dietary requirements of each group
Work with the customers from each of the two groups that you identified earlier to
identify their special dietary requirements. Keep in mind that you will use this
information to develop menus or meal plans which will meet their needs so you will
need to understand:
 what their cultural or religious dietary requirements are
 whether there are any food intolerances or allergies in the group
 whether there are particular eating regimes being followed
 what their nutrition goals are
 whether there are any contraindications with medicines
 whether you require input from medical specialists, nutritionists, dieticians or

other health professionals
 what the other dietary and nutrition needs of the group are.
A Dietary Requirements Template has been provided to help you. You will use the
information developed in the Dietary Requirements Template to develop and cost
menus in Step 3.
3. Planning, costing and developing menus
Use the information that you developed in Step 2 of this assessment to plan, cost
and document six menus or meal plans. Your meal plans or menus must meet a
range of dietary requirements across the two groups that you identified in Step 2. At
least one of the menus must be a cyclic menu.
Note: Keep in mind that there are set criteria for the types of menus/meal plans that
you must develop and cost. These are explained in Step 1 above and summarised
in the Assessment Summary Sheet which accompanies this guide.
Each menu/meal plan must:
 include a variety of suitable foods and meals according to the special dietary
needs being addressed
 include appropriate combinations of food and meet the macro and micro
nutrient requirements of your customer/s
 promote the good health of your customer groups
 reduce the incidence of diet related health problems
 balance nutritional requirements and variety
 provide sufficient choice of dishes
 recommend food preparation and cooking methods to maximise the nutritional

values of the food
 be documented using correct terminology.

You will also gather and respond to at least two types of feedback from your
customer group about each menu. Methods of gathering feedback must be
selected from the following list:
o customers
o customer surveys
o customers
o managers
o peers
o staff
o supervisors
o suppliers
o customers
o dietitians
A Menus Template has been provided for you to use. You will need six copies of
the template. You must complete the Menus Template electronically and each
costing must be completed using Excel, a similar spreadsheet package or the menu
costing software used in your workplace or RTO.
4. Submit your work
Email your completed Dietary Requirements Templates (two),Menus Templates

(six), Assessment Summary Sheetand associated costings and evidence to your
assessor. Ensure that your files are named according to the file naming
conventions described earlier in this guide and that they are complete and well
organised.

Dietary requirements
o Group 1 o Group 2
Dietary requirements
Summarise the dietary requirements of the group. Your summary should include all:
 cultural or religious dietary requirements
 food intolerances or allergies
 eating/dietary trends and regimes
 nutrition goals
 contraindications with medicines
 any other dietary and nutrition needs of the group
 food restrictions.
You should also include in your summary:
 a description of the health consequences of ignoring the special dietary requirements of the
people in the group
 a description of the process that you used to gather this information
 any liaison that you did with other professionals to identify and confirm the dietary requirements
of members of the group.
Group 1
The meal is prepared for Indian diet. It contains dishes that are related to Indian culture. No
special intolerances or food allergies were mentioned or specified. He was international
tourist. The eating trends include three course; entrees, mains and desserts. The main
nutritional goals include providing a balanced diet that includes food from all the five food
groups. The customer was diabetic. So, the only requirement was to prepare meal on time so
that will not be affect his medication. The diabetic patient mostly roti lover so the meal
should be planned in such a way that it should include more dishes that should be eaten with
chapatti instead of rice. If the above mentioned special dietary requirements will not be
obeyed, it will pose serious consequences for the business like loss of clients, loss of business
reputation, fines, imprisonment, decrease in sales etc.
All the above mentioned information was gathered through interview with the client and
through [previous sales. For having further information, I consulted with a doctor, dietician
and a nutritionist to have correct information about the dietary needs of such customer.
Group 2
Here, the customer group-2 is regarded as the Lactose free diet group of people. Under this
group of customers, there are different restrictions and different things to be marked out.
These group of people are generally understood to have health
problems and the different health issues prevailed. The special dietary requirements for these
types of customers and the customer groups is said to contain all the dishes containing fact
that all the recipes should not include any type of ingredients that is possible of causing
Lactose allergy.
Some of the major cultural or religious requirements of lactose free customer group are-:
Fleshed, Cooked, plain meats and poultries.

Cooked dried peas and bean
Food intolerances or allergies

Here, No any other type of food intolerances and allergies was mentioned for the
customer group 2 as well.
Eating/dietary trends and regimes

The dietary trends and regimes that are allocated and are also fixed for the customer group 2
and the ones that are mentioned are, same as customer group one as three courses, three
entries, three mains and the three desserts.
Nutrition goals
The type of nutritional goals for the customer group-2 and that are allocated,
includes providing the balanced diet that mostly includes the foods from all the five
groups and also not with any kind of lactose ingredients as well. Here, as the customer is said
to have allergy to Lactose products thus the meal is said to be planned according to the
requirement mentioned. These are all the nutritional goals of customer group-2.
Contraindications with medicines

The contra indicators with medicines that are mostly related to the customer group 2 are that
as the customers are suffering from lactose intolerances, their foods should be contained with
Zero or even less food intolerances. So, due to some of these reasons and in this way, these
are the contra indicators with medicines that are fixed for customer group 2.
Any other dietary and nutrition needs of the group

The other dietary and nutrition needs for customer group-2 are, the food should
contain less intolerances and less requirements.
Food restrictions.
The food restrictions that are mentioned by customer-2 are, the food should be less spicy.
You should also include in your summary:
A description of the health consequences of ignoring the special dietary requirements of

the people in the group
The health consequences of ignoring the special dietary requirements of the people in this
customer group is that these all things are likely to possess serious
consequences for the health and of the consumer by causing allergic reactions as
well. The other consequences that are likely to be caused mostly from the business point of
view are, loss of clients for the business, loss of business reputations, fines to be allocated,
the imprisonment policy, and the decrease in sales as well.
A description of the process that you used to gather this information
The process that I have used to gather all of these given information’s through the
direct interview with the clients, through the past records and the past magazines,
through expert’s opinions, and many more.
Any liaison that you did with other professionals to identify and confirm the
dietary requirements of members of the group.

No there are no any liaison that I did with professionals to identify and confirm the
dietary requirements of members of the groups.

SITHKOP004 | Menus Template
Menu/Meal plan
o Menu 1 o Menu 3 o Menu 5

Special dietary requirements

This menu caters for the following special dietary requirements:
High Protein
Dishes
List the dishes/meals for this meal plan/menu. Explain your rationale for selecting each menu item –
what are its merits?How does each dish address the special dietary requirements of the customer?
Name of dish Rationale/merits How does the dish meet

customer needs?
Chicken Full of energy High in protein

Caesar
lettuce
Vegetable Colourful and appealing High in protein
coleslaw
Roast Aubergine High in protein High in protein
Salad
Grilled Clamari Perfectly grilled colour High in protein
with salad
Hungarian Combination of protein and High in protein
golash with rice carbohydrates
Spinach and Spinach provides protein High in protein
ricotta Gnudi
with tomato
butter sauce
Tosted almond Perfectly baked High in protein
meringue cake
Vanilla cream Colourful High in protein
brulee
Delice of Italian Perfect consistency High in protein
chocolate
mousse
Variety
Describe how this menu/meal plan includes variety. How have you included a combination of foods to
meet the macro and micro nutrient requirements of your customer/s?
We have included a combination of foods to meet the macro and micro nutrient
requirements of your customer/s.

Health
Describe how the combination of dishes or foods that you have chosen will promote the good health
of the customer/s identified in Step 2. How have you selected dishes specific to their needs which will
reduce the incidence of diet related health or wellbeing problems?
Mostly we have selected meat dishes or dishes that include spinach or ricotta.
Choice
Describe how you have ensured that your menu/meal plan provides sufficient choice to your
customer/s.
As we have three courses in each category of entree, main and dessert.
Food preparation/cooking methodology

Document the food preparation or cooking method for each dish or item on the menu or meal plan to
maximise the nutritional values of the food. Explain your choices. Use correct culinary terminology.
Most of the dishes were cooking by grilling or baking.
Consultation
Discuss your potential menu/meal plan with a colleague (for the purposes of this assessment, that
might be another person from the group that you work with in your training kitchen). Describe your
discussion – what feedback did the person you met with provide? Did they give you ideas about how
your menu/meal plan could be improved? Did you incorporate their feedback and how? If you didn’t
take their advice on board, why not?
Document your final menu/meal plan

Document your final menu/meal plan. Ensure that you use correct culinary terminology.
ENTREE
Chicken Caesar Lettuce $12.6

(chicken, lettuce, pancetta, and garnish with
parmesan and anchovies and serve with poached
egg)
Vegetable coleslaw $ 8.39
(chicken, cabbage, cucumber, radish,
carrot, And dressing with mint and

spring onion)
Roast aubergine salad $ 5.08

(with chick peas and tamarind)
MAINS
Grilled calamari with salad $8.6
(calamari, homos, and glutinous rice flour, and
garnish with salad leaf and pomegranate)
Hungarian goulash with rice $9.79

(serve with sour cream and rice)
Spinach and ricotta Gnudi with tomato butter $14.70

sauce
(serve with tomato butter sauce and parmesan)
DESSERT
Toasted almond meringue cake $4.6

(almonds, eggs, vanilla essence, and garnish with the slices of peaches)
Vanilla cream brulee $7.1
Vanilla bean paste, and egg yolk and serve with almonds and rhubarb)
Delice of Italian chocolate mousse $8.1
(cream, dark chocolate, egg, sugar, and garnish with raspberries)
Costing
Use Excel, an equivalent spreadsheet package or specialised software package to cost each menu
item by:
 itemising the components of each dish on the menu
 calculating the expenditure items to determine the production costs (expenditure items should
include ingredients, labour, operational costs of the kitchen, wastage)
 calculating portion yields and costs
 assessing the cost-effectiveness of proposed dishes against budgetary constraints and choose
products that provide high yield.
Don’t forget to attach your costings spreadsheets when you submit your work.
The name of the costing file for this menu is: __________________________________________

Recipe costings
Recipe / menu item: chicken Caesar salad
Ingredie Qty Unit Purchas Purchas Cost

nts e unit e unit
price
Yield % Total
cost
Chicken 320 gm 1kg $20.00 100% 8.4
lettuce 4 pcs 10 pcs $10.00 95% 4.21
dressing 80 gm 800gm $10.00 100% 2.6
400 gm 1kg $15.00 100% 6

parmesa
n
eggs 4 pcs 180 pcs $50.00 100% 2.11
80 gm 100 gm $8.90 100% 7.12
Anchovie
s
pancetta 120 gm 500 gm $16.50 100% 4.96
Total cost of recipe $30.40

Portion cost $ 12.60
(4
portion)

Recipe costings
Recipe / menu item: Vegetable coleslaw

nts e unit e unit
price
Yield % Total
cost
Purple 2 kg 5kg $25.00 100% 10
cabbage
cabbage 1 kg 3kg $12.00 85% 5.7
Spring 2 bunch 5bunch $10.00 95% 5.21

onion
3 pcs 30pcs $8.00 95% 1.84
cucumber
radish 500 gm 2kg $8.00 95% 2.22

carrot 1 kg 5kg $9.00 90% 2
Mint 50 spring 100 $5.00 95% 2.5
spring
dressing 50 ml 1l $10.00 100% 0.5

Portion cost $8.39

Recipe costings
Recipe / menu item: roast aubergine salad

nts e unit e unit
price
Yield % Total
cost
Olive oil 45 ml 100ml 0.7 100% 1.32
Tamarind 20 gm 100gm 3.96 100% 1.19
paste
honey 20 gm 100gm 1.43 100% 0.29
Garlic 2 cloves 1 head 1 90% 0.2
cloves
Cumin 20 gm 20gm 1.85 100% 1.2
seeds
Aubergine 2 pcs 2pcs 5.5 90% 5.5
s
Red chilli 1 pc 1pc 0.6 90% 0.6
Red onion 1 Pc 1pc 0.53 85% 0.53
Chickpeas 200 Gm 420gm 0.8 100% 0.38
Rocket 100 gm 120gm 4 100% 3.33

leaves
Portion cost $ 5.08 (4
portion)

Recipe costings
Recipe / menu item: Grilled calamari with salad

nts e unit e unit
price
Yield % Total
cost
calamari 1.5 kg 5kg 35 70% 16
lemon 5 pcs 100pcs 10 90% 0.55

homos 100 gm 500gm 8 100% 1.6
Salad 100 gm 500gm 10 90% 2.22
leaf
500 gm 1kg 5 100% 2.5
Glutinous
rice
50 gm 200gm 8 100% 2
pomegra
nate
100 ml 1l 10 100% 1
Vegetabl
e oil
portion)
Recipe costings
Recipe / menu item: Weiner Schnitzel with salad

nts e unit e unit
price
Yield % Total
cost
Veal 140 gm 1kg 28 100% 3.92
cutlets
All- 34 gm 1kg 1 100% 0.03
purpose
flour
salt 8 gm 750g 2.95 100% 0.27
eggs 2 pcs 18pcs 20 80% 2.22
68 gm 100gm 0.31 100% 0.21
breadcru
mbs
oil 200 ml 500ml 3 100% 1.2
lemon 1 pcs 10pcs 9 80% 0.83
salad 50 gm 100gm 2.22 90% 1.11
Portion cost $9.79 (1
portion)
Recipe costings
Recipe / menu item: Hungarian Goulash with rice
nts e unit e unit

price
Yield % Total
cost
butter 20 gm 100gm 1.6 100% 0.32
Olive oil 15 ml 100ml 0.7 100% 0.11
Beef 700 gm 1kg 26.67 100% 18.67
skirt
steak
Brown 2 pc 2pcs 0.9 85% 0.9
onion
Garlic 1 clove 1head 1 80% 0.01
clove
Sweet 14 gm 190gm 3.8 100% 0.28
paprika
Red 2 pcs 2pcs 5.5 80% 5.5
capsicum
Tomato 30 gm 100gm 0.25 100% 0.07

paste
Diced 425 42 800gm 1.5 100% 0.8
tomatoes 5
Massel 250 ml 1l 3 100% 0.75

beef
stock
Bay 3 gm 10gm 0.93 100% 0.28
leaves
parsley 10 gm 25gm 3 90% 1.2
White 250 gm 1kg 1.4 100% 0.35
rice
Sour 50 ml 100ml 0.7 100% 0.35
cream

portion)
Recipe costings
Recipe / menu item: Toasted almond meringue cake

nts e unit e unit
price
Yield % Total
cost
almonds 100 gm 1kg 12 100% 1.2
Corn- 30 gm 500gm 8 1005 0.48

starch
butter 50 gm 1kg 20 100% 1
eggs 8 pcs 180pcs 30 100% 1.33
Vanilla 10 gm 200gm 6 100% 0.3
essence
peaches 6 pcs 20pcs 15 80% 4.5
sugar 100 gm 5kg 25 100% 0.5

portion)
Recipe costings
Recipe / menu item: Vanilla cream brulee

nts e unit e unit
price
Yield % Total
cost
cream 200 ml 1l 10 100% 2
Vanilla 20 ml 100ml 15 100% 3
bean
paste
Egg yolk 10 pcs 18pcs 20 50% 2.22
sugar 80 gm 5kg 18 100% 1.28

almonds 100 gm 1kg 12 100% 3.2
rhubarb 80 gm 500gm 12.5 80% 3

Total cost of recipe 14.7
portion)
Recipe costings
Recipe / menu item: Delice of Italian mousse

nts e unit e unit
price
Yield % Total
cost
cream 150 ml 1l 20 100% 8

Dark 1 kg 5kg 25 100% 7
chocolate
egg 20 pcs 180pcs 30 100% 10

Caster 100 gm 5kg 20 100% 1.5
sugar
2 kg 5kg 15 100% 6
raspberri
es
portion)
Gathering feedback
Gather at least two types of feedback from your customer group about this menu. You must select the two feedback
methods from this list:
Feedback types
o customers
o customer surveys
o customers
o managers
o peers
o staff
o supervisors
o suppliers
o customers
o dietitians
Describe how you gathered feedback on this menu. What method did you use? What feedback did you gather? How
did you incorporate the feedback? Summarise the changes that you made.
During a menu discussion meeting, the menu was evaluated. The main
items of the menu were discussed. The management and employees
were of the view that the customers really like the menu as it includes a
good variety of dishes with balanced flavours.
Menu/Meal plan
o Menu 1
o Menu 2
o Menu 3
o Menu 4
o Menu 5
o Menu 6

Gluten free
Dishes
List the dishes/meals for this meal plan/menu. Explain your rationale for selecting each menu item – what are its
merits?How does each dish address the special dietary requirements of the customer?

customer needs?
Creamy Creamy texture It includes gluten free

tomato soup ingredients
Roasted Colourful It includes gluten free
vegies with ingredients
quinoa salad
Ricotta Smooth consistency It includes gluten free
gnocchi with ingredients
Ragu
Marinated veggies Perfect marination It includes gluten free
ingredients
Reamy Creamy texture It includes gluten free
mashed ingredients
potatoes with
Spinach
Radicchio Perfectly grilled It includes gluten free
with ingredients
Guanciale
and
rosemary
Almond tart Perfectly baked It includes gluten free
ingredients
Tiramisu Smooth and creamy It includes gluten free
ingredients
Variety
Describe how this menu/meal plan includes variety. How have you included a combination of foods to meet the
macro and micro nutrient requirements of your customer/s?
It includes healthy meals that are also gluten free
Health
Describe how the combination of dishes or foods that you have chosen will promote the good health of the
customer/s identified in Step 2. How have you selected dishes specific to their needs which will reduce the incidence
of diet related health or wellbeing problems?
Quinoa is healthy, grilled and roasted vegetables are healthy

Choice
Describe how you have ensured that your menu/meal plan provides sufficient choice to your customer/s.
By pilot testing

Document the food preparation or cooking method for each dish or item on the menu or meal plan to maximise the
nutritional values of the food. Explain your choices. Use correct culinary terminology.
Grilling and baking
Consultation
Discuss your potential menu/meal plan with a colleague (for the purposes of this assessment, that might be another
person from the group that you work with in your training kitchen). Describe your discussion – what feedback did the
person you met with provide? Did they give you ideas about how your menu/meal plan could be improved? Did you
incorporate their feedback and how? If you didn’t take their advice on board, why not?
I discussed the meal plan with my colleague. He really liked the menu.

Creamy tomato soup

Roasted veggies with quinoa
salad Ricotta gnocchi with
Ragu Marinated veggies
Creamy Mashed potatoes with spinach
Radicchio with Guanciale and
rosemary Almond tart
Tiramisu
Costing
Use Excel, an equivalent spreadsheet package or specialised software package to cost each menu item by:
 calculating the expenditure items to determine the production costs (expenditure items should include
ingredients, labour, operational costs of the kitchen, wastage)

 assessing the cost-effectiveness of proposed dishes against budgetary constraints and choose products that
provide high yield.
Recipe costings
Recipe / menu item:

Creamy tomato soup
Cost
Qt Purchase Purchase
Ingredients Unit
y unit unit price Yield Total
% cost
Crushed
2 cans 6 cans 8.4 100% 2.8
tomatoes
Chicken broth 500 ml 1l 1.9 100% 0.95
Heavy cream 250 ml 600ml 3 100% 1.25
basil 20 gm 50gm 10 90% 4
Asiago cheese 420 gm 1kg 17 100% 7.14

$ 3.23 (5
Portion cost
portion)
Recipe costings
Recipe / menu item:

roasted veggies quinoa
salad
Cost
Ingredients Unit
y unit unit price
Sun-dried
30 gm 1kg 5.5 100% 0.17
tomato
spinach 600 gm 1kg 8.75 100% 5.25
Red onion 150 gm 1kg 1 85% 0.15
zucchini 200 gm 1kg 2.45 80% 0.49

Red capsicum 180 gm 1kg 11 80% 1.98
White quinoa 120 gm 1kg 6.98 100% 0.84
Danish feta 90 gm 1kg 4.36 100% 0.39
Vegan mayo 20 gm 1kg 9.09 100% 0.18
cinnamon 15 gm 1kg 6.8 100% 0.1
pumpkin 180 gm 1kg 3.98 80% 0.72
Salt 5 gm 1kg 4.92 100% 0.02
Black paper
5 gm 1kg 14.95 100% 0.07
whole
Olive oil 30 ml 1l 3.24 100% 0.1

$ 1.76 (6
Portion cost
portion)
Recipe costings
Recipe / menu
item: Ricotta
gnocchi with veal
Ragu
Cost
Ingredients Unit Yield Total
y unit unit price
% cost
Whole milk 1 l 2l 2.39 100% 1.2
Heavy cream 480 ml 600ml 3 100% 2.4
Salt 2.9 gm 10gm 0.01 100% 0.003
Lemon juice 40 ml 100ml 0.33 100% 0.13
All-purpose
120 gm 1kg 1 100% 0.4
flour
eggs 12 pcs 24pcs 7 100% 3.5

parsley 5 gm 10gm 4.38 100% 2.19
nutmeg 3 gm 10gm 0.77 100% 0.23
Gound veal 500 gm 1kg 5.99 100% 2.99

Italian sausage 3 pcs 6pcs 8 100% 4
onion 1 pc 2pcs 0.9 80% 0.45
garlic 6 cloves 10cloves 1 90% 0.6
carrots 5 pcs 6pcs 2.22 80% 1.85
tomatoes 4 pcs 6pcs 4.26 90% 2.84

$ 5.95 (5
Portion cost
portion)
Recipe / menu item:

marinated veggies
Cost
y unit unit price
% cost
eggplants 10 pcs 12pcs 38.05 90% 31.7
zucchini 12 pcs 12pcs 18.96 90% 18.96
Sea salt 2.9 gm 10gm 0.15 100% 0.04

Olive oil 240 ml 750ml 15 100% 4.8
Sweet peppers 16 pcs 16pcs 42.72 90% 42.72
vinegar 240 ml 375ml 2.15 100% 1.38
Garlic powder 5 gm 10gm 0.37 100% 0.18
olives 180 gm 345gm 3 100% 1.56
rosemary 10 gm 10gm 3 100% 1.5

$ 8.57
Portion cost (12
portion)
Recipe costings
Recipe / menu item:
radicchio with
guanciale and
rosemary
Cost
y unit unit price
% cost
Guanciale 2 lb 4lb 159.64 100% 79.82
radicchio 25 pcs 25pcs 97.5 80% 97.5
Red wine
300 ml 500ml 2.8 100% 1.68
vinegar

$ 7.22
Portion cost (25
portion)
Recipe costings
Recipe / menu item:

Pomegranate game
hens with spinach
Cost
y unit unit price
% cost
pomegranate 5 pcs 6pcs 29.4 100% 24.5
Sweet marsala 1 l 1l 14.66 100% 14.66
Cornish hens 20 pcs 20pcs 67.8 70% 67.8
Olive oil 240 ml 750ml 15 100% 4.8

butter 250 gm 500gm 4.3 100% 2.15
Sage leaves 10 gm 10gm 3 100% 3

oranges 4 pcs 6pcs 5.89 80% 3.93
cloves 4 gm 10gm 1.2 100% 0.48
Baby spinach 4 pack 6pack 12 100% 8
Olive oil 420 ml 750ml 15 100% 8.4

garlic 1 pc 6pcs 6 90% 1
lemons 2 pcs 6pcs 4.98 90% 1.66

$ 5.67
Portion cost (25
portion)
Recipe costings
Recipe / menu item:
Almond tart
Cost
y unit unit price
% cost
All-purpose
625 gm 1kg 1 100% 0.625
flour
almonds 800 gm 1kg 17.33 100% 13.86
Granulated
375 gm 1kg 1 100% 0.37
sugar
Apricot jam 150 gm 500gm 2.8 100% 0.84
Unsalted
340 gm 500gm 5 100% 3.4
butter
eggs 12 pcs 12 pcs 3.5 100% 3.5
Semi-sweet
250 gm 300gm 3.69 100% 3.07
chocolate

$ 3.66 (7
Portion cost
portion)
Cost
y unit unit price
% cost
mascarpone 600 gm 1kg 16 100% 9.6
Confectioner’s
150 gm 1kg 1 100% 0.15
sugar
Strong brewed
250 gm 1kg 4.87 100% 1.22
coffee
Coffee liqueur 170 ml 1l 54 100% 13.5
Lady fingers 600 gm 1kg 5.6 100% 3.36
Dark chocolate 10 gm 100gm 3 100% 0.3
Cocoa powder 10 gm 100gm 1.07 100% 0.1

Portion cost $4.70
Gathering feedback
Feedback types
o customers
o customer surveys
o customers
o managers
o peers
o staff
o supervisors
o suppliers

o customers
o dietitians
Customers were asked in a face to face discussion about the menu.

The clients show a good response about the menu, its quality, its
presentation and flavours
Menu/Meal plan


Children
Dishes

customer needs?
Chicken curry with This dish helps to boost Dish contains all types of
brown rice, carrots, bones, helps the digestive vegetables and chicken that
green beans, system, and keeps a healthy give good healthy body
pumpkin heart. And it has flavonoids, Especially for children who still
two types of antioxidants grows up.
that help reduce damage to
cells and reduce the risk of
premature aging.
lasagna contains B vitamins This dish helps children to a
Beef lasagne
which is a group of nutrients good metabolism and its rich in
that supports the body's flavor as well as nutrients
metabolism.
Roast beef with This dish It's exceptionally Dish provides a lot of proteins
vegetable with pita rich in high-quality protein, and vitamins that help the
bread and salad vitamins, and minerals it muscle growth of the children
improves muscle growth and and their performance.
maintenance, as well as
exercise performance. As a
rich source of iron.
Creamy tuna pasta Tuna fish may help to reduce A fish-based dish that contains
the level of omega-6 fatty, omega 6 that controls the
bake
and it helps to control weight and gives nutrients to
weight, etc
the kids.
Vegetarian Fried This dish contains basmati The vegetarian dish for kids
rice with eggs, carrots, leeks, who don't like to eat meat that
rice
and it’s a good source of has a lot of vitamins and other
vitamin C. A source of iron, nutrients.
that helps with Muscle
formation, Good for eye
health, Boost immunity.
Pumpkins and pumpkin Pumpkin soup one of the soups
Pumpkin soup
soups are a powerhouse of that contain a lot of nutrients
vitamins and nutrients. It is such as low calories helps to
rich in vitamin A that helps in keep a good weight.

improving eyes. It is low
calorie so has great weight
loss benefits while keeping
you full longer.
Wholemeal Whole wheat bread offers Small sandwich that helps kids
sandwich(cheese several benefits from its to have a good digestive
cucumber and whole grain content to its
system.
effects on weight. Promotes
carrots)
healthy digestion.
Fruits are an excellent Fruits always contain all sort of
Fresh fruit platter source of essential vitamins nutrients that helps to keep a
and minerals, and they are
good healthy body.
high in fiber. Fruits also
provide a wide range of
health-boosting antioxidants.
Eating a diet high in fruits
can reduce a person's risk of
developing heart disease,
cancer, inflammation, and
diabetes
Variety
This meal plan is made for Children and has a customizable menu, different nutrients, and
provides Macronutrients such as protein and carbs. And also give Micronutrients like Vitamins and
fiber and magnesium, minerals. Overall well balanced highly customizable menu.
Health
In this menu plan, all of the dishes have different nutrients. Such as Chicken curry with brown
rice, carrots, green beans, pumpkin, Roast beef with vegetables with pita bread and salad provide
support for muscle growth, help reduce damage to cells and reduce the risk of premature aging.
Choice
customer/s.
This menu provides a different variant of nutrients so Children can choose what kinda dish
they want. And also provide vegetarian dishes that give the same nutrients as meat dishes
on the menu so vegetarians can have healthy dishes.


Name of dish Ingredients preparation

Chicken curry with 1. cooked rice 1. preheat oil in a skillet
brown rice, carrots, 2. 1.5 tbsp oil over medium-high
green beans, 3. 2 garlic cloves heat. Cook garlic,
pumpkin 4. 500g / 1lb chicken ginger, and onion for 3
minutes until onion is
thighs, sliced
translucent.
5. 270 ml / 1.25 cups
2. Add chicken and cook
of coconut milk until it changes from
6. 2.5 tbsp curry pink to white Add curry
powder powder and cook for 2
7. 1.5 cups (375 ml) minutes.
chicken stock 3. Add coconut milk and
8. 3/4 cup frozen chicken stock. Stir,
peas lower heat to medium,
9. 1/4 cup and cook, simmering
coriander/cilantro rapidly, for 10 minutes
until the sauce reduces
leaves chopped
and thickens. Add peas
10. Slice carrots
and salt.
11. Green beans 4. Cook for a further 2
12. Diced pumpkin minutes, then taste to
see if it needs more
salt. Garnish with
coriander.
5. preheat oil in a skillet
over medium-high heat
add carrots and green
been and diced
pumpkin tossed it with
salt and pepper
6. serve with rice.
Beef lasagne 1. 2 tbsp olive oil Preheat oven to 180ºC.
2. 1 onion, finely heat oil in a saucepan. Add
chopped onion, carrot, and garlic, cook
3. 1 carrot, finely until soft. Add beef mince,
cook
chopped
until brown.
4. 1 clove of garlic,
Stir in tomato paste, canned
crushed tomatoes, and chicken stock.
5. 500g beef mince Season with salt, pepper, and
6. 5 tbsp tomato nutmeg. Cover and simmer
paste gently for 20 minutes, stirring
7. 2 x 400g canned occasionally.
tomatoes Pour half cup of the meat
8. 2 cups chicken sauce
stock into a lightly greased baking

9. Salt and pepper, to dish. Alternate layers of

taste lasagna, meat, and cheese
10. Pinch of nutmeg sauces, ending with cheese
11. Cheese sauce sauce layer (allow for 4 layers).
Sprinkle with grated parmesan
(store-bought)
cheese and bake for 35-40
minutes or until cooked
through
Allow lasagna to stand for 5-10
minutes before serving
Roast beef with 1. 2 tablespoons Preheat oven to 220°C. Heat
vegetable with pita butter, at room 2 teaspoons of the butter
bread temperature and 2 teaspoons oil in a
2. teaspoons olive oil large
3. beef scotch fillet shallow flameproof roasting
(rib eye) roast (See pan over high heat. Cook
notes) the
4. Salt & freshly roast, turning occasionally,
ground black for 5 minutes or until well
pepper browned
5. 4 potatoes, peeled, Remove roasting pan from
halved lengthways, heat and season beef all
patted dry with a over with salt and pepper
paper towel Place the potatoes, carrots,
6. 2 bunches (baby) and beans in the roasting
carrots, trimmed pan. Season with salt and
to 1cm, washed, pepper.
scrubbed, patted Cook beef and potatoes in a
dry with paper preheated oven
towel tablespoon Transfer beef to a carving
plain flour tray and cover loosely with
foil. Set aside 15 minutes to
rest.
Creamy tuna pasta 1. 14 oz (400g) 1. Heat oven to
bake rigatoni pasta 180C/350f.
2. 3 tbsp butter 2. Boil a large pan of
3. 1 onion - peeled water, add the pasta
and chopped finely and cook for 10
4. ⅓ cup (40g) minutes.
plain/all-purpose 3. Whilst the pasta is
flour cooking, melt the
5. 2 ½ cups (600ml) butter in a saucepan,
milk add in the onion and
6. 2 ½ packed cups cook on low for 6-8
(250g) strong minutes until the
cheddar, grated onions are very soft.
7. ¼ tsp salt 4. Turn up the heat to
8. ¼ tsp pepper medium and stir in
9. 11 oz (320g) the flour. Cook for 1-

canned tuna 2 minutes. Slowly
10.11 ½ oz (330g) add the milk, using a
canned sweetcorn whisk to stir (just stir,
drained don’t whisk) it in.
11.1 cup (150g) frozen Once all the milk is
petit pois incorporated,
12. large handful continue to heat
chopped parsley whilst stirring until
the sauce thickens.
Then stir in ⅔ of the
cheese until melted.
Season with the salt
and pepper.
5. Drain the pasta and
pour into a 20x30cm
baking dish. Pour
over the white sauce,
then add the tuna,
sweetcorn, petit pois
and all but 1 tbsp of
parsley. Mix together,
then sprinkle on the
remaining cheese.
6. Bake in the oven for
15-20 mins until the
cheese is golden
brown. Top with the
reserved parsley
before serving.
Vegetarian Fried 1. 3 tablespoons Heat a wok or a large wok
rice vegetable oil, over high heat until very
divided hot.
2. 1 cup chopped Add 1 tablespoon of oil, and
broccoli (crowns then the broccoli, carrots,
and stems) cabbage, zucchini, peppers
3. 1 cup chopped Season the beaten eggs
carrots with
4. 1 cup shredded a little salt and pepper. Heat
cabbage 1 more tablespoon of oil in
5. 1 cup diced the same wok over high
zucchini heat. Add the beaten eggs
6. 1/2 cup thinly and scramble quickly just
sliced bell pepper, about 1 minute. When they
cut into 1-inch are just cooked through,
pieces slide them out onto the
7. 3 large eggs, plate

beaten with the vegetables

8. Salt and freshly add the ginger and the
ground pepper to garlic
taste to the rice. Add the soy
9. 3 cups cooked and sauce, sesame oil,
cooled white rice Return the vegetables and
10. 1 tablespoon eggs to the wok with the
peeled and minced rice. Cook, stirring often
fresh ginger until
11. 2 teaspoons finely everything is combined and
minced garlic hot and the vegetables are
12. 1/4 cup lowsodium just tender about 3 minutes
soy sauce, Garnish and serve.
13. 1 tablespoon
sesame oil
Pumpkin soup 1. Half a pumpkin Cut the pumpkin into small
peeled chunks Place the pumpkin,
2. 1 onion, sliced onion, garlic, broth, and
3. 2 garlic cloves water, Bring to a boil,
4. 3 cups (750ml)
uncovered, then reduce
vegetable or chicken
heat
broth
5. 1 cup (250 ml) water
and let simmer rapidly until
6. Salt and pepper pumpkin is tender
Remove from heat and use
a
stick blender to blend until
smooth
Season to taste with salt
and
pepper, stir through the
cream
Ladle soup into bowls,
drizzle over a bit of cream,
sprinkle with pepper and
parsley if desired. Serve
with crusty bread
Wholemeal 1. 2 slice of Take the bread put butter
sandwich(cheese wholemeal bread on
cucumber and 2. Tasty cheese both sides and fill it with
carrots) 3. Thin Sliced carrots tasty cheese, coleslaw and
4. Thin Sliced carrots, and cucumber
cucumber Serve fresh
5. Sliced coleslaw
Fresh fruit platter 1. 1 mango Wash all the fruit well, slices
2. 1 pineapple down every fruit for small
3. 5 kiwis sliced size, Decoratively assemble
4. 1 cup (150g) the fruit on your chosen

raspberries plate, tray, or cake stand,

5. 1 cup (150g) grouping each type of fruit
blueberries and keeping different colors
6. 1 honeydew to different sections
melon flesh cut Served fresh
into chunks
7. 1 cantaloupe
flesh cut into
chunks
8. 1 bunch grapes
9. Sprigs of mint
to garnish
Consultation
After consultation with colleagues, we made some adjustments for the menu such as add
dished that can be customizable. And have a variety of different nutritious for Kids who have
different choices.

Costing
item by:
Gathering feedback
Gather at least two types of feedback from your customer group about this menu. You must select the
two feedback methods from this list:
Feedback types

o customers
o customer surveys
o customers
o managers
o peers
o staff
o supervisors
o suppliers
o customers
o dietitians
Describe how you gathered feedback on this menu. What method did you use? What feedback did
you gather? How did you incorporate the feedback? Summarise the changes that you made.
I gathered feedback from colleges(word of mouth) of workplace what kind of change should
I made and what kinda dishes should I implement to the menu, as for Kids we have done a
quick survey asking what kinda thought they have for this menu plan, and how we can
change it make overall a better meal plan.
And by getting feedback from customers and employees we changed a couple of dishes to
their needs.
Ex:- Children would like us to include more flavor full/and colorful dishes to the menu so we
added fruits to their liking.

Menu/Meal plan


(Vegan) Less Meat
Dishes

customer needs?
Cucumber Colourful Less meaty

and
mushroom
cream
Grilled tofu Perfectly grilled Less meaty
and mustard
Uncooked Perfect presentation Less meaty
snapper with
fennel and
herb salad
Paella Smooth Less meaty
Valenciana
Crunchy Asian Colourful Less meaty
salad with tofu
Tofu meat Good texture Less meaty
with creamy
mushroom
sauce
Cream Brulee Smooth Less meaty
Coffee Eclairs Crunchy and chocolaty Less meaty
Fruit Saravan Colourful Less meaty
Variety
It includes salads, soups and grilled items.

Health
Most of the food is salads and grilled food.
Choice
customer/s.
Asking employees for feedback.

Grilling
Consultation
I discussed the meal plan with my colleague. He really liked the menu.

Entrée
Cucumber and
mushroom cream
Grilled tofu and
mustard

Gazpacho soup with crusty dinner role on
side plate Uncooked snapper with fennel
and herb salad
Main
Paella
Valenciana
Crunchy Asian
salad with tofu
Tofu meat with creamy mushroom sauce on braised red cabbage
Dessert
Crème Brulee
Coffee éclairs
Fruit savarin
Chocolate soufflé
Costing
item by:

Menu Yield: 20 Menu no. page

item portion
name
Cucumbe Qty Unit Purchase Purchase Yield Total

r and unit unit price % cost $
Salmon $
Cream
Lebanese 2 ea 1ea $2 95% $3.80
cucumber
Smoked 1000 g 1kg $45 100% $4.50

salmon
cream 250 g 250g $4 100% $4

cheese
Fresh dill 30 g 30g $4 100% $4
Tomato 30 g 200g $2 100% $0.30

paste
Portion cost $0.83

Other expenditure items
Expenditure Qty Unit Purchase Cost
item price per per
unit $ unit $
Cooking oil 30 ml 0.003 0.09
Salt 10 g 0.004 0.04
Total expenditure item cost $0.13
Total cost of menu item per portion $0.96
(total recipe cost plus total expenditure
item costs)

item portion 64
name
Grilled Qty Unit Purchase Purchase Yield Total

Tofu and unit unit price % cost $
Mustard $
Tofu 200 g 400 $4.5 95% $2.14
Red 100 ml 1L $10 100% $1.00

wine
Baguette 1 ea 1ea $5 100% $5
Buter 100 g 250g $2.50 100% $1
Dijon 30 g 250g $5 100% $5

mustard
Total cost of recipe $ 8.64
Portion cost $0.43

item price per per
unit $ unit $
Cooking oil 30 ml $0.003 $0.09
3
3
Salt 10 g $0.004 $0.04
(total recipe cost plus total
expenditure item costs)

item portion 65
name
Qty Unit Purchase Purchase Yield Total

Gazpacho unit unit price % cost $
$
1 ea 1 $2.00 95% $1.90

Cucumbe
r
Onion 30 g 1000 $6 95% $0.19
Garlic 2 cloves 40 $1 95% $0.04
Tomato 200 g 1000 $2.90 95% $0.61
Chicken 300 ml 1000 $3 99% $0.91

stock
Fresh 80 g 650 $3 98$ $0.38

white
bread
Tomato 250 ml 1000 $1.40 98% $0.61
juice
Vinegar 15 ml 2000 $3.70 99% $0.03
Olive oil 50 ml 4000 $29 99% $0.37
Green 1 ea 60 $1.73 95% $0.03

capsicum
Chives 0.25 Bunch 15 $2.00 95% $1.90
3
Croutons 50 g 90 $3.50 99% $3.47
Portion cost $0.92

item price per per
unit $ unit $
White pepper 10 g $0.004 $0.04
Salt 10 g $0.004 $0.04
Cumin 10 g $0.005 $0.05
Menu Yield:4 Menu no. page

item portion 70
name
Qty Unit Purchase Purchase Yield Total

Uncooked unit unit price % cost $
snapper $
with
fennel
and herb
salad
Snapper 400 g 1000 $28 98% $11.43
fillet
Olive oil 60 ml 4000 $29 99% $0.44
Ruby 1 ea 1ea $4.50 90% $4.05

grape fruit
Shallots 1 ea 1ea $0.65 98% $0.64
Fennel 100 g 400 $2.50 95% $0.66
3
Cucumbe 80 g 150 $1.50 95% $0.84
r
Chives 20 g 15 $2 95% $2.53
Parsley 20 g 60 $3 98% $1.02
Tarragon 20 g 50 $3.05 98% $1.24
Chervil 20 g 50 $6.12 98% $2.50
Dill 20 g 80 $3.50 98% $0.89
Rusk 2 g 100 $2.50 99% $0.05
Chervil 2 g 50 $6.12 95% $0.26

sprigs
Portion cost $6.63

item price per per
unit $ unit $
White pepper 10 g $ 0.004 $ 0.04
Salt 10 g $0.004 $0.04
Gathering feedback
Feedback types
3
o customers
o customer surveys
o customers
o managers
o peers
o staff
o supervisors
o suppliers
o customers
o dietitians
We arranged a discussion session with the customers where we asked

them about any suggestions and improvements in the menu. They were
of the view that overall the menu is good but it can be made best by
addition of some innovative and colourful dishes.
4
Menu/Meal plan


Low-Fat
Dishes

customer needs?
Oatmeal with Oats Are Incredibly Oats are low in calories and
banana and orange Nutritious, Oats Can Improve have only 1.5 grams of fat. And
Blood Sugar Control
juice. (GF) oats can also help reduce blood
Bananas are an excellent
source of potassium and pressure and aid in digestion.
supply vitamin B6
Tuna Salad Tuna fish may help to reduce Tuna helps to reduce Omega 6
Sandwich(lettuce, the level of omega-6 fatty, fatty. And the customer can
and it helps to control weight,
tomato, light mayo) remove items or add.
etc.
Brown rice with Brown rice provides you with Brown rice is a heartier,
salmon with many vitamins and minerals: fiberpacked
pineapple salsa. Calcium. Iron. And the
alternative to less-thansuper
salmon is high in vitamin B
(GF) white rice. Brown rice is a
and potassium. low-energy-density food,
meaning it's heavy and filling
but low in calories. Salmon
Provide healthy omega-3 fat.
Tuna cucumber Rich in Omega-3 Fatty Acids. Tuna helps to reduce Omega 6
And cucumber has high fatty, Which reduces
wrap. (GF)
nutrients and low on calories, unnecessary fat. And cucumber
it helps to aid in weight loss,
has nutrias and low calories.
may lower blood sugar.
Spaghetti with lean It’s low on sodium and It's low a fat dish with a lot of
cholesterol-free and it's good
meatballs. (GF) protein.
for a balanced diet. And Lean
meats are a good source of
protein and have fewer
calories than non-lean
meats.
Mushrooms Mushrooms are rich in B Mushrooms. They're fat-free,
vitamins: riboflavin, niacin, low-sodium, low-calorie, and
Bolognese. (GF)
and pantothenic acid. And

Niacin helps to keep the

cholesterol-free.
digestive system and
maintain healthy skin.
lemon Chicken a very high protein content, Chicken marinated with lemon
which plays a very important and olive oil and toast with dried
and lentil salad(GF)
role in sustaining our herbs to have low-fat chicken,
muscles and helps to lose with lentils that are low on
weight, and immunity boost.
And lentils are low in calories.
calories, rich in iron and
folate, and an excellent
source of protein.
Wild rice and Mushrooms are rich in B Wild rice packs in 7 grams of
mushroom vitamins: riboflavin, niacin, protein and only 0.6 grams of
and pantothenic acid. And
risotto(GF)
Niacin helps to keep the fat, and mushrooms are fatfree.
digestive system and
maintain healthy skin, Wild
rice is a wonderfully
balanced food source,
providing a healthy mix of
protein and fiber, and it's also
relatively low in calories.
Lentil meatballs Lentil meatballs pack Lentil meatballs contain
with fresh tomato healthpromoting essential vitamins and minerals
polyphenols and with less than a gram of fat.
sauce. (GF)
may reduce several heart
disease risk factors. They're Perfect for a low-fat diet
easily cooked.
Variety
This meal plan is low-Fat so we try to reduce a lot of products that contain Fat, calories
butgive other nutrients. Ex:- Proteins, vitamins, Niacin to many more to make it a well-
balanced menu.
Health

In this menu plan, we include tuna salad and a salmon dish that reduces omega 6 that helps
to weight loss and lowering blood sugar.
Choice
customer/s.
In this meal plan, customers have all kinds of choices such from 2 types of meats (seafood)
to vegetarian/ vegan dishes to accommodated different types of customer needs and most
of the dishes are (GF) some of the dishes are customizable for whatever customer needs.

Name of dish Ingredients preparation

Oatmeal with 1. Pack of oatmeal Put oatmeal on a small
banana and orange
2. 1 banana serving ball and garnish with
juice. (GF)
3. 10g berries sliced banana
4. 100ml fresh orange With a side of orange juice
juice
Tuna Salad 1. 425g canned tuna Put the tuna, capsicum,
Sandwich(lettuce, 2. 75g capsicum onion, celery, and parsley in
tomato, light mayo)
chopped a medium bowl, mix them.
3. 1 green onion Put the mayonnaise, lemon
sliced juice, and dijon mustard in a
4. 150g, stalk celery, small bowl, mix them with a
chopped finely small spoon. Add the
5. 1 teaspoon parsley, mayonnaise mixture to the
finely chopped tuna mixture, stir to mix
6. 1/2 cup (150g) them.
mayonnaise Spread the tuna mixture over
7. 2 teaspoon lemon six of the bread slices, put the
juice lettuce on top, then top with
8. 1 teaspoon dijon the rest of the bread slices
mustard Served fresh.
9. 12 slice (540g)
multigrain bread
Brown rice with 1. 50g cooked brown Put the cooked rice into a ball,
salmon with rice and put the salmon on a plate,
pineapple. (GF) 2. 200g frozen soya then microwave on High for 3
beans mins or until cooked through.
3. 2 salmon fillets Allow cooling slightly,
4. 4 tsp soy sauce Gently fold the cucumber,

5. 1 cucumber diced spring onions, and salmon into
6. Spring onion sliced the rice. In a separate bowl,
7. 1tps lime zest mix the lime zest, and soy,
then
pour over the rice before
serving
Tuna cucumber 1. 1/2 can Combine tuna, mayo, onion,
wrap. (GF) and garlic powder in a small
tuna in
water bowl. Lay wrap on a plate and
2. 1 Tbsp Light mayonnaise arrange cucumbers in the
center of wrap for easy rolling.
3. 1 tbsp chopped yellow onion
Add tuna mixture to the center
4. 4-5 slices
of the wrap. Roll in one end,
cucumber then roll once. Fold in the
5. Wheat opposite end to "seal" then
Wrap finish rolling to close
Spaghetti with lean 1. 1 pack of lean Cooked the lean meatballs

meatballs. (GF)
turkey mixed with Italian seasoned,
meatballs Cook spaghetti according to
2. (about 15 mini package directions. Heat the
peppers) spaghetti sauce in a large
3. 3/4 cup Italian saucepan over medium
seasoned heat.
whole-wheat Add the meatballs and some
breadcrumbs fresh parsley; stir gently and
4. 1/2 teaspoon cover. Let the mixture
salt, plus extra simmer until the noodles
salt and pepper are
5. 35 ounces done cooking and the sauce
super smooth is warmed through.
spaghetti sauce Combine
(my the sauce and noodles
preference) directly in the pan, or just
6. 16 ounces scoop the sauce on top
uncooked
spaghetti
7. fresh minced
parsley and
additional
cheese for
topping
Mushrooms 1. 1 carrot Peel the carrot, onion and
Bolognese. (GF)
2. 1 onion garlic, trim the celery and
3. 2 cloves of garlic roughly chop. Pulse it all in a
4. 1 stick of celery food processor, until finely
5. olive oil chopped.
6. 2 fresh bay leaves Heat a good splash of oil in
7. ½ a bunch of fresh thyme a

8. 4 large portobello large saucepan over a
mushrooms medium heat. Add the
9. 100 g dried Puy chopped veg mixture and
lentils bay leaves, pick in the
10. 2 tablespoons thyme
tomato puree leaves and cook, stirring, for
11. 400 ml of organic about 10 minutes or until
vegetable stock soft.
12. 1 x 400 g tin of Blitz the mushrooms in the
plum tomatoes food processor until finely
13. ½ a bunch of fresh chopped. Add to the pan
baby basil and
14. Parmesan cheese cook for 3 minutes, until
softened.
Stir in the lentils, tomato
puree and stock, and squish
in the plum tomatoes.
Season, reduce the heat to
low and pop a lid on. Cook,
stirring occasionally, for 30
minutes, or until the lentils
are tender.
When the lentils are almost
done, cook the pappardelle
according to the packet
instructions, until al dente.
Drain the pasta and stir it
through the bolognese
sauce. Pick the basil leaves
and sprinkle over the
bolognese with a good
grating of Parmesan to
serve.
lemon Chicken 1. 1 x 1.6 kg 1. Preheat the oven to
and lentil salad(GF)
whole freerange 200ºC/400ºF/gas 5.
chicken 2. Finely slice and
2. 1 lemon arrange the lemon in
3. olive oil a double layer down
4. 150 g cooked the middle of a
lentils roasting tin. Set the
5. 4 handfuls of chicken on top,
baby Swiss making sure all the
chard or other lemon is covered.
small leaves Season the chicken
Dressing skin and drizzle with
6. 3 tablespoons olive oil.

Capers 3. Roast in the oven for

7. ½ a lemon 15 minutes, then
8. extra virgin lower the temperature to
olive oil 180ºC/350ºF/gas 4
9. 3 tablespoons and continue cooking
thick Greekstyle for 50 minutes, or
yogurt until the chicken’s
juices run clear when
the thickest part of
the thigh is pierced
with a skewer.
4. Leave to rest for 10
to 15 minutes.
5. Shred the meat from
the chicken and, in a
large bowl, toss with
the lemon slices,
lentils and leaves.
6. Chop the capers and
mix with the lemon
juice, 3 tablespoons
of extra virgin olive
oil, and the yogurt,
then drizzle over the
salad and serve.
Wild rice and 1. Garlic 1 whole 1. Heat 1 tsp oil in a pan
mushroom and fry the shallots
bulb
risotto(GF)
2. olive oil until soft. Add the wine
3. shallots 4, and simmer until
reduced by half, then
finely diced
stir in the wild rice mix
4. white wine
and half the thyme.
125ml Add the stock 1/3 at a
5. wild rice mix time, stirring often.
300g After 20 minutes and
6. thyme 2 sprigs, about 2/3 of the stock
leaves picked has been stirred in, add
7. vegetable stock the arborio and cook
2 liters, heated for a further 20
8. arborio rice minutes, or until the
100g rice is tender. Add a
little water if all the
9. mixed
stock has been
mushrooms
absorbed, but the rice
200g, cleaned isn’t cooked.
and sliced 2. Fry the mushrooms in 1
10. low-fat creme tsp oil for 5-10 minutes
fraiche 2 tbsp until golden and
tender. Season and add

the remaining thyme

leaves.
3. Stir the mushrooms
and creme fraiche
through the risotto.
Squeeze the garlic
cloves out of their skins
and stir through to
serve.
Lentil meatballs 1. 2 tablespoons Preheat oven to 190˚C
with fresh tomato Heat a large pan over
olive oil, plus 1
sauce. (GF)
tsp, divided medium heat then add 1
2. 3 cloves garlic, tablespoon of olive oil,
minced shallot, and garlic and saute
3. 1 shallot, for 2-3 minutes, or until
minced slightly golden brown then
4. 1 ½ cups green remove from heat.
lentil (300 g), To a food processor, add
cooked the
5. 1 egg garlic and shallot, lentils,
6. 1 tablespoon egg, 1 teaspoon of olive oil,
tomato paste tomato paste, parsley,
7. ¼ cup fresh Parmesan, bread crumbs,
Italian parsley Italian seasonings, salt, and
8. ⅓ cup grated pepper, and pulse, mixing
parmesan until just combined.
cheese (35 g) Put the mixture in a
9. 1 tablespoon medium-sized bowl
whole-wheat Carefully form into balls and
breadcrumbs Bake for 10-15 minutes.
10. 1 ½ tablespoon And served with tomato
Italian sauce
seasoning
11. salt, to taste
12. pepper, to taste
Consultation
After consultation with colleagues, we made some adjustments for the menu such as add
dished that can be customizable. So we can accommodate vegetarian or vegan and GF
customers.


Costing
item by:
Gathering feedback
Gather at least two types of feedback from your customer group about this menu. You must select the
two feedback methods from this list:
Feedback types
o customers
o customer surveys
o customers
o managers
o peers
o staff
o supervisors
o suppliers
o customers
o dietitians

Describe how you gathered feedback on this menu. What method did you use? What feedback did
you gather? How did you incorporate the feedback? Summarise the changes that you made.
I gathered feedback from colleges(word of mouth) of workplace what kind of change should
I made and what kinda dishes should I implement to the menu, as for customers we have
done a quick survey asking what kinda thought they have for this menu plan, and how we
can change it make overall a better meal plan.
And by getting feedback from customers and employees we changed a couple of dishes to
their needs.
Ex:- Customers would like us to include seafood on the menu so we discussed with our
colleagues and included 2 seafood dishes on the menu.

SITHKOP004 | Assessment Summary Sheet
Assessment summary sheet

Use this sheet to keep track of your assessment requirements for SITHKOP004 Develop menus for
special dietary requirements.
Student name:Prabhnoor Birdi_______________________________________________________________
Student number:ATC200225________________________________________________________________
Requirement 1 – Evaluate the dietary requirements of two customer groups

The student must evaluate the special dietary requirements of at least two customer groups
Groups Date
☐ Group 1 11-08-2022
☐ Group 2 11-08-2022
Requirement 2 – Develop and cost six menus or meal plans

The student must develop and cost six menus or meal plans that address the needs of the
customer groups identified in requirement 1. The menus or meal plans must, whether in
combination or individually, address at least six of the special dietary requirements from the
following list.
Menu/meal plan Dietary requirement Select six from this list
☐ Menu/meal plan 1 Calories: 159. o eating regimes:

Total fat: 10.2
Scrambled Egg o elimination
g, 13% Daily
Value (DV) o macrobiotic
Cholesterol:
x exclusions for allergies, contraindications
375.8 mg,
with medicines or food intolerance
125% DV.
Sodium: 447.8 o X fat-free
mg, 19% DV.
o fluids
Total carbs: 2.2
g, 1% DV. o X food preferences
Dietary fiber: 0
o food restrictions
g. Sugar: 1.9 g,
4% DV. ... o gluten-free
Protein: 13.6 g,
o X high carbohydrate
27% DV.
o X high or low energy
o high or low protein
☐ Menu/meal plan 2 Physiological and
Beef l
environmental o high fibre
stressors, such as

sickness and o X lacto ovo

weather, can also
impact nutritional o low carbohydrate
requirements. Beef o low cholesterol
cattle need water,
protein, o low fat
carbohydrates,
o low gluten
fats, minerals,
and vitamins. Of o low kilojoule
these nutrients,
they require water o low sugar
in the greatest o modified sodium or potassium
amounts daily.
o modified texture
☐ Menu/meal plan 3 Soup is a
primarily liquid o nutritional requirements
soup food, generally o portion size
served warm or
hot (but may be o substitutes:
cool or cold),
that is made o gluten-free flour
by combining o yeast-free flour
ingredients of
meat or o non-sugar sweeteners
vegetables o sugar-free
with stock,
milk, or water. o type one and two diabetes.
☐ Menu/meal plan 4 Two to three

pieces (100
Tuna cucumber
grams) of
wrap. cucumber roll
contain ( 12 ):
Calories: 78.
Protein: 4 grams.
Carbs: 5 grams.
☐ Menu/meal plan 5 Soup is a

primarily liquid
Pumpkin soup food, generally
served warm or
hot (but may be
cool or cold),
that is made
by combining
ingredients of
meat or
vegetables
with stock,

milk, or water.
☐ Menu/meal plan 6 One serving (319

grams) of Greek
Greek Salad
salad contains
( 5 ): Calories:
211. Protein: 6
grams. Carbs: 13
grams.
Requirement 3 – Two menus/meal plans must reflect cultural or religious

dietary requirements
Two of the menus or meal plans must reflect one or more cultural or religious dietary
requirements from the following list:
X halal
o Hindu
o kosher
o vegan
o vegetarian.

Cultural/religious dietary requirements Date
☐ Greek salad is low in calories

Menu 1 11-08-2022
and nutrient-dense also
Greek salad provided with a healthy dose
with of vitamin A and C well as
honey mustard potassium and irons,
Mustard seeds are very rich
dressing. in calcium, manganese,
omega 3 fatty acids, iron,
zinc, protein, and dietary
fiber.
Greek salad just contain
organically grown vegetables
that are halaal.
Chicken Provides Vitamins

☐ Menu 2 11-08-2022
and Minerals Involved in
Chicken breast Brain Function, and builds
with muscles, and strengthens
Mexican spiced bones.
rice.
Chicken is halal when it has
been slaughtered according to
the Islamic way of sacrificing
animals for human
consumption.

Requirement 4 – Two of the menus or meal plans must address the special dietary requirements of
different customer groups
Two of the menus or meal plans must address the special dietary requirements of different customer
groups from the following list:
o adolescents
o athletes
o children
o defence forces
o elderly
o health care
o ill or injured
o infants
o international tourists
o nutritional and energy requirements due to physical condition
o people in areas affected by disaster or environmental extremes
o people from different socioeconomic groups
o people in remote areas
o those with weight problems (underweight/overweight/obese).
Different customer groups Date
☐ Menu 1
☐ Menu 2


SITHKOP004 Assessment 2 Prabhnoor ATC200225

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SITHKOP004 | Dietary Requirements Template

SITHKOP004 Develop menus for special dietary

Student Name : Prabhnoor Birdi

ATCWA ID No: ATC200225

Assessor Name: Mohammad Rahman

Instructions for Students:

1. This is an individual assessment.

 Checked prior to submission for spelling and grammatical errors.

Version: 002 Page 1 of 66

Signature of Student: Prabhnoor Birdi

Assessment Task 2: Develop and cost special menus

Information for students

Version: 002 Page 2 of 66

 your learning resources and other information for reference

 the Australian Dietary Guidelines

 recipes that accommodate a range of special dietary requirements

 your Assessment Summary Sheet

 your Dietary Requirements Template (two copies)

 your Menu Template (six copies).

Ensure that you:

 adhere with your RTO’s submission guidelines

 answer all questions completely and correctly

 submit work which is original and, where necessary, properly referenced

 submit a completed cover sheet with your work

 avoid sharing your answers with other students.

 where this task should be completed

 how your assessment should be submitted.

1. Carefully read the following scenario

Version: 002 Page 3 of 66

o exclusions for allergies, contraindications with medicines or food

o high or low energy

o high or low protein

o modified sodium or potassium

Version: 002 Page 4 of 66

o type one and two diabetes.

 nutritional and energy requirements due to physical condition

 people in areas affected by disaster or environmental extremes

 people from different socioeconomic groups

 people in remote areas

 those with weight problems (underweight/overweight/obese).

 customer satisfaction discussions with:

o employees during the course of each business day

 improvements suggested by:

Version: 002 Page 5 of 66

 regular staff meetings that involve menu discussions

 satisfaction discussions with:

o allied health professionals

 seeking staff suggestions for menu items.

What do I need to demonstrate?

 Identifying the menu requirements by:

o identifying the dietary and cultural or religious menu requirements of

 Developing menus and meal plans for special diets by:

o selecting a variety of suitable foods and meals for specific requirements

o identifying appropriate combinations of food to meet macro and micro

Version: 002 Page 6 of 66

o developing menus and meal plans that promote good health

o ensuring that menus incorporate sufficient choice and variety of dishes

o recommending food preparation and cooking methods which maximise

 Documenting special menus and meal plans using correct terminology

 Costing menus by:

o itemising the components of each dish on the menu

o calculating portion yields and costs

o pricing menu items to ensure maximum profitability

o using technology to cost menus.