Professional Documents
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COURSE CODE: SIT40516
COURSE TITLE: Certificate IV in Commercial Cookery
TRAINER’S/ASSESSOR’S NAME:
DUE DATE
UNIT CODE AND DESCRIPTION SITHKOP004 - DEVELOP MENUS FOR SPECIAL DIETARY
REQUIREMENTS
NOTE:
1. This form must be stapled on top of the Assessment Workbook upon submission.
2. This Assessment Receipt Form must be dated and signed in.
DECLARATION
1. I am aware that penalties exist for plagiarism and academic dishonesty.
2. I am aware of the requirements set by my Trainer/Assessor. I have
3. retained a copy of my Assessment.
Unit Code & Description: SITHKOP004- Develop menus for special dietary requirements
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Release Date: Dec 2020
(02) 4608 9972
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This booklet might not be suitable for students taking other modes of study e.g., online or work
based.
Please read all the information given to you when you receive this assessment booklet. If you do
not understand any part of this booklet, please inform your assessor/trainer.
PART 1: Assessment information: This part contains information on assessments for this unit of
competency and how assessment will be conducted throughout unit to achieve the competency. It
includes:
PART 2: Assessment tasks: This part contains the information to successfully undertake the
assessment task. In each assessment task, students will find the following information:
Task instructions.
Role play / Practical Demonstration information.
Information on resources required, where applicable
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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 organizations that prepare and serve food. This
includes hotels, clubs, restaurants, educational institutions, health establishments, defense 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.
Purpose of assessment:
The purpose of assessment is to determine competency in the unit SITHKOP004- Develop menus
for special dietary requirements
Elements Elements Title
1 Identify menu requirements.
2 Develop menus and meal plans for special diets.
3 Cost and document special menus and meal plans.
4 Monitor special menu performance.
Performance evidence:
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Knowledge Evidence
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Clustering/holistic assessment:
There is no provision for clustering of assessments in this unit.
Competency Requirements:
To be judged competent in this unit, you will be required to demonstrate all indicators which are
shown in the Marking Guide (assessor’s document).
You must satisfactorily complete all assessment tasks to be Competent (C) in the unit. Students
with unsatisfactory completion of any of the assignment tasks will be deemed Not Yet Competent
(NYC). Assessors will ensure that the evidence collected meets the requirements of the Rules of
Evidence (authentic, current, sufficient, and valid) prior to entering results into the competency
record sheet. Students unsuccessful at achieving “Satisfactory” for any assessment at the first
attempt will be given two opportunities for reassessment. If the student is still deemed Not Yet
Competent (NYC) after two reassessments in a unit of competency student will be required to
repeat the unit as per the scheduled delivery of the course. For further details, refer to Astral
Institute Re-Assessment Policy and Astral Institute Course Progress Policy.
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Submission of assessment:
You must ensure that the completed assessment tasks are submitted along with the assessment
cover sheet:
Your assessor will mark the submitted assessment, provide feedback to you and complete
the comments section against each task, where applicable.
ALL tasks must be completed in legible English. It is preferred that the tasks submitted for
assessments are typed and that they are legible and clear, if handwritten.
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Once the assessments have been completed, the assessor will record the assessment results on
the student assessment record sheets and all results will be approved by the course coordinator.
Assessors will check that you have completed the student declaration prior to filling out the
assessment sheet.
Retaining assessment records:
Astral Institute will securely retain all completed student assessment items for each student for a
period of 18 months from the date on which the judgement of competence for the student was
made. Astral Institute will also retain sufficient data to be able to reissue AQF certification
documentation for a period of 30 years.
All assessment records submitted to the assessor for marking will be stored and retained properly.
And a hard copy submitted to student administration for filing along with the evidence.
The assessor will ensure that the student records are securely retained in accordance with the
Astral Institute record control policy accessible by the Student Administration Officer.
Assessment outcomes:
For unit of competency:
There are two outcomes for assessments: C = Competent and NYC = Not Yet Competent (requires
more training and experience).
You will be awarded C = Competent on completion of the unit when the assessor is satisfied that
you have completed all assessments and have provided the appropriate evidence required to meet
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Re-assessment:
If you are unsuccessful at achieving competency at the first attempt, you will be given two further
opportunities for re-assessment at a mutually agreed time and date. For further details, refer to
the Astral Institute Re-Assessment Policy and Astral Institute Course Progress Policy. As this is a
competency-based program, the assessment continues throughout the program until you either
achieve Competency in the assessment tasks or a further training need is identified and addressed.
Student access to records:
You have the right to access current and accurate records of your participation and results at any
time. You can see your results or attendance progress by requesting a copy of your records by
contacting the student administration and the assessor.
Support:
You may seek clarification about the assessment information and the instructions and tasks at any
time from the assessor.
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Assessor intervention:
Assessors will check if you are ready for the assessment and defer the assessment if you are not.
Feedback will be given to you at the completion of the assessment.During role play, the assessor
may act as a client or employer, where required, but the assessor will not interfere with the
assessment. If the assessment activities might impact on your safety or that of others, the assessor
will stop the assessment immediately.
Assessor feedback:
Assessors will provide feedback on the assessment that you have submitted. This can identify your
strengths and weaknesses or be an overall comment on your submission. A copy of the feedback
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Student Declaration:
I....................................................................................(Student Name) have read and understand the
information provided above and understand and accept that any act of plagiarism and academic
dishonesty may have penalties including cancellation or suspension of my enrolment with Astral
Institute. I further declare that:
All assessment work submitted for this unit competency is my own original work and
plagiarism and collusion has not occurred.
Assessment work has not been copied or submitted for any other unit/course.
I have taken proper care and effort to ensure my work has not been copied by another person.
I have retained a copy of this assessment for my own records in the event I have to
reproduce my work.
I am aware that any assessment deemed unsatisfactory will require me to undergo
reassessment which may be different to the one originally submitted.
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Student Detail
Student Name
Student Id:
Group No (If Applicable):
Assessment Details
Unit of Competency SITHKOP004- Develop menus for special dietary
requirements.
Assessment Task Knowledge Test
Due Date
Date of Submission
Assessment Outcome Satisfactory □ Not Satisfactory □ Not completed □
Assessor Name
Assessor Signature and
Date
Comments/Feedback
Student Plagiarism Declaration: By submitting this assessment to the college, I declare that
this assessment task is original and has not been copied or taken from another source
except where this work has been correctly acknowledged. I have made a photocopy or
electronic
copy or photograph of my assessment task, which I can produce if the original is lost.
Assessor Student
I declare that I have conducted a fair, valid, I have received, discussed, and accepted
reliable, and flexible assessment with this my result as above for this task and I am
student, and I have provided appropriate aware of my appeal rights.
feedback.
Signature: .....................................................
Signature: ........................................................
Date:..............................................................
Date: ................................................................
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Evidence specifications:
At the end of the assessment, you will be required to submit the following evidence before the due
date specified by the assessor:
- You are required to submit a completed (ticked) multiple choice question and short answers
listed in Knowledge test.
- Completed and signed cover sheet for assessment
Evidence submission:
- Documentation can be submitted electronically, or paper based.
- Your assessor will record the assessment outcome on the assessment cover sheet.
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2. Contemporary dietary trends include diets with low-fat meals. You prepare meals in a
childcare centre for 0 to 5-year-olds. Assess the suitability of a low-fat dietary regime for
these children.
(a) Not suitable for any of the children. (Correct)
(b) Not suitable for the babies, but suitable for the 1- to 5-year-olds.
(c) Not suitable for the 0 to 2-year-olds, but suitable for the 3 to 5-year-olds.
(d) Suitable for all the children.
3. You work in a boarding school. Who should you liaise with to clarify the dietary
requirements of a child with coeliac disease?
(a) Your colleagues.
(b) The principal of the school and the child’s teacher.
(c) The child.
(d) Health and medical personnel. (Correct)
4. What are the possible consequences of serving a meal which ignores customers’ special
dietary requirements?
(a) Legal action taken against your organisation for breaching WHS legislation.
(b) Health or medical consequences for the customer and legal consequences for your
organisation. (Correct)
(c) There are no consequences of ignoring customers’ special dietary requirements. Their
health is their responsibility.
(d) Food poisoning or other illnesses related to cross-contamination.
5. You cook in a hospital. One of the patients has lactose intolerance. What choices can you
offer with their muesli at breakfast?
(a) Choice of low-fat or full-cream milk.
(b) Choice of rice or almond milk. (Correct)
(c) Choice of plain or fruit yoghurt.
(d) You should not be serving muesli at all. They’re allergic to it!
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9. You are preparing an à la carte menu and wish to include options for vegetarians, vegans,
gluten-free and dairy-free diners. How many choices should you provide in each category?
(a) At least one.
(b) At least two. (Correct)
(c) At least three.
(d) At least four.
10. Which preparation and cooking methods maximise the nutritional value of vegetables?
(a) Washing, roasting, and holding in the bain-marie.
(b) Washing and not cooking at all. (Correct)
(c) Peeling and steaming as needed.
(d) Washing and steaming as needed.
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12. Which formula would you use to calculate actual food cost from raw ingredients which
yield 100%?
(a) Purchase unit cost x usage % = actual food cost. (Correct)
(b) Purchase weight ÷ purchase unit x 100 = actual food cost.
(c) EP ÷ AP = actual food cost.
(d) Quantity required ÷ yield % = actual food cost.
13. You have assessed your menu items for cost-effectiveness. Which one should you choose
to place on the menu?
(a) The menu items that meet all these criteria.
(b) The menu items with the largest usage percentage.
(c) The menu items with high yield. (Correct)
(d) The menu items with the highest food cost percentage.
14. What kind of terminology should you use in your menus and meal plans?
(a) Terminology that is descriptive yet truthful. (Correct)
(b) Descriptions that encourage purchase even if they are not quite accurate.
(c) Terminology that is impressive to other chefs.
(d) Your menus and meal plans should include all these kinds of terminology.
15. Why do you need to seek ongoing feedback from customers and others?
(a) So, you have something to contribute at staff meetings.
(b) You do not need to seek ongoing feedback from customers or others.
(c) To change your customer profile if necessary.
(d) To improve your menu’s performance. (Correct)
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SHORT ANSWERS
SECTION 1: IDENTIFY MENU REQUIREMENTS
18: List ten things that can influence customers’ food and beverage choices.
Religion
Health
Cultural needs
Age
Food cost
Family background
Socio economic status
Eating habits
Country
Geographic place
19: Identify five different customer groups you are likely to cater for when developing menus
for special dietary requirements.
Children
Older people
Sportsmen
Teenagers
Army/Police
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Be physically active and select portions of nutritious food and beverages to fulfil your energy need to
reach and maintain a healthy weight.
Every day, eat a wide range of healthy foods from these five categories.
Consume foods low in saturated fat, added salt, added sugars, and alcohol in moderate.
21: Explain how to take responsibility for determining the dietary requirements of a child,
adolescent, or adult.
22: Which lunch would suit a customer who requires kosher food? State why the other two
meals would be unacceptable.
Pea and ham soup with green salad
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Tofu and vegetable stir-fry with rice- This dinner adheres to Muslim practice
Barbecued prawns, rice and steamed vegetables- This meal is inappropriate since prawns are
forbidden in Islam.
24: Explain the different requirements of vegetarian customers, who may be Buddhist or Hindu.
Vegans: People who only eat a plant-based diet and do not consume any animal products.
Lacto-vegetarians: People who only eat dairy products and vegetables.
Ovo-vegetarians: Individuals who eat both eggs and vegetables
Lacto-ovo vegetarians: People who eat eggs, dairy products, and vegetables
25: You are cooking for a customer with coeliac condition. What must you avoid using when
preparing your dishes?
We must avoid gluten-containing products and instead use gluten-free alternatives
26: You are cooking for children at a boarding school. Three of them have diabetes. Describe
three ways you help them control their blood glucose levels.
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27: Define the term ‘drug-food interaction’.
The term "drug food interaction" refers to situations in which a person with a medical condition
consumes food that may have an adverse efect on their health due to a reaction between the food
and the medicine
30: You’re cooking for children on a sports camp. Some of them have allergies. Identify five
ingredients which commonly cause allergic reactions.
Eggs
Soya
Nuts
Food coloring
Sea food
31: Describe seven symptoms a customer with allergies could experience if you completely
ignore or fail to adequately address their special dietary requirements.
Bee hives
Lips, face, and other body parts swelling
Nasal congestion
Cramps in the abdomen
Nausea
Fainting
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Preservatives
They are chemical additives to food that help to extend the shelf life of any food.
33: State the legal consequences of failing to address customers’ allergies, intolerances or
sensitivities.
34: Read and interpret the ingredients on the food packaging label. Is this product OK for
customers with peanut allergies?
INGREDIENTS: Potatoes (30%), tofu, chickpeas, tomatoes, onions, peanut oil, salt, ginger, garlic,
coriander, chillies, cumin, corn-starch, herbs, spices, water
No
35: Read and interpret the ingredients on the food packaging label. Is this product OK for
customers with soybean allergies?
INGREDIENTS: Potatoes (30%), tofu, chickpeas, tomatoes, onions, peanut oil, salt, ginger, garlic,
NO
coriander, chillies, cumin, corn starch, herbs, spices, water
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INGREDIENTS: Potatoes (30%), tofu, chickpeas, tomatoes, onions, peanut oil, salt, ginger, garlic,
YES
coriander, chillies, cumin, cornstarch, herbs, spices, water
37: Which contemporary dietary trends and regimes would you say are suitable for these
customers?
A customer experiencing symptoms of food allergies or intolerances - ELEMINATION
38: What customers should only follow a low-kilojoule diet if under medical supervision?
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39: When developing meal plans and menus, you must be able to create meals which contain
appropriate combinations of foods to meet macro- and micronutrient requirements.
Identify the four macronutrients to keep in mind.
Vitamin B2
Vitamin B6
Vitamin B12
Vitamin C
Niacin
42: Identify the five categories of foods which contain the nutrients we need to promote good
health and help us avoid dietary disease.
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43: You should select meals which meet a wide variety of macro- and micronutrient
requirements. What kinds of meals are best suited to this?
Fruits, vegetables, high-quality proteins, nuts, beans, and whole grains make up a
macro meal. A micro meal is a meal that is high in protein but low in carbohydrates
44: Remember, your customers’ health is your responsibility. List seven foods you should limit
when developing menus and meal plans to reduce diet-related health problems.
The seven foods are:
Gluten free
Coeliac
Vegan
Paleo
Nut allergies
Diary and lactose tolerance
Vegetarian
45: You sometimes need to select suitable foods to use as substitutes when meeting customers’
specific requirements.
Next to these three ingredients, state an equivalent ingredient you’d replace it with to address
the needs of a customer on a low-fat diet.
Coconut cream - 1 cup light cream with a quarter teaspoon of coconut extract
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47: Identify four cooking methods you could employ to maximise nutritional value in food.
Butter- Olive oil
The four
Milk- cooking
Almond methods
or Soya milk are:
Grilling
Yoghurt - Coconut milk or soya milk yoghurt
Poaching
Steaming
Boiling
48: Describe how to safely store food to retain nutrients and avoid contamination.
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49: Identify ten expenditure items you would need to accurately calculate to determine
production costs of menu items.
50: List the three standard measures you would use when itemising ingredients and
calculating portion yields and/or costs from raw ingredients. Provide an example of each
one.
51: You buy 10 kg potatoes. After washing, peeling, and trimming them you have 9.5 kg left.
Calculate the yield % of the potatoes. State the formula you used. Show how you arrived
at this figure.
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53: List three ways you can get the necessary technological skills to calculate yield and costs
from raw ingredients using computers and software programs.
54: You need to adjust your menu so it includes high-yield desserts. Which dessert would you
choose?
Dish name Section Portion Food Food cost Raw selling Adjusted
size cost/portion % price selling price
Brandy
Pâtisserie Dessert $2.11 22% $9.59 $9.50
custard
Éclairs Pâtisserie Dessert $3.08 32% $9.62 $9.75
Chocolate
Pâtisserie Dessert $1.58 17% $9.29 $9.50
cake
The high yield dessert is the Chocolate cake as it has fewer yields compared to other two
desserts.
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Knowledge test checklist – to be completed by the assessor.
1. Your hotel is hosting a conference for yogis, the majority of whom are vegans. What
S NS
foods would you add to your normal breakfast buffet to meet their requirements?
2. Contemporary dietary trends include diets with low-fat meals. You prepare meals in
a childcare centre for 0 to 5-year-olds. Assess the suitability of a low-fat dietary regime S NS
for these children.
3. You work in a boarding school. Who should you liaise with to clarify the dietary
S NS
requirements of a child with coeliac disease?
4. What are the possible consequences of serving a meal which ignores customers’
S NS
special dietary requirements?
5. You cook in a hospital. One of the patients has lactose intolerance. What choices can
S NS
you offer with their muesli at breakfast?
6. Which meal has the appropriate combination of food to meet macro- and
S NS
micronutrient requirements for adults?
9. You’re preparing an à la carte menu and wish to include options for vegetarians,
vegans, gluten-free and dairy-free diners. How many choices should you provide in S NS
each category?
10. Which preparation and cooking methods maximise the nutritional value of
S NS
vegetables?
11. Which must you accurately calculate to determine the production costs of your
S NS
menu items?
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Campbelltown, NSW 2560 (02) 4608 9972 www.asia.edu.au Page No:
58
Marking criteria Students’
response (t
After the knowledge test, the student has provided authenticity for the following
be comple o
questions:
by ted
assessor) the
12. Which formula would you use to calculate actual food cost from raw ingredients
S NS
which yield 100%?
13. You have assessed your menu items for cost-effectiveness. Which one should you
S NS
choose to place on the menu?
14. What kind of terminology should you use in your menus and meal plans? S NS
15. Why do you need to seek ongoing feedback from customers and others? S NS
16. What do you analyse the success of your special menus against? S NS
17. What information should your base adjustments to your menus on? S NS
18. List ten things that can influence customers’ food and beverage choices. S NS
19. Identify five different customer groups you are likely to cater for when developing
S NS
menus for special dietary requirements.
21. Explain how to take responsibility for determining the dietary requirements of a S NS
child, adolescent, or adult.
22. Which lunch would suit a customer who requires kosher food? State why the other
S NS
two meals would be unacceptable.
23. Which dinner would suit a customer who requires halal food? State why the other
S NS
two meals would be unacceptable.
24. Explain the different requirements of vegetarian customers, who may be Buddhist
S NS
or Hindu.
25. You are cooking for a customer with coeliac condition. What must you avoid using
S NS
when preparing your dishes?
26. You are cooking for children at a boarding school. Three of them have diabetes.
S NS
Describe three ways you help them control their blood glucose levels.
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
30. You’re cooking for children on a sports camp. Some of them have allergies. Identify
S NS
five ingredients which commonly cause allergic reactions.
31. Describe seven symptoms a customer with allergies could experience if you
S NS
completely ignore or fail to adequately address their special dietary requirements.
33. State the legal consequences of failing to address customers’ allergies, intolerances
S NS
or sensitivities.
34. Read and interpret the ingredients on the food packaging label. Is this product OK S NS
for customers with peanut allergies?
35. Read and interpret the ingredients on the food packaging label. Is this product OK S NS
for customers with soybean allergies?
36. Read and interpret the ingredients on the food packaging label. Is this product OK S NS
for vegans?
37. Which contemporary dietary trends and regimes would you say are suitable for S NS
these customers?
38. What customers should only follow a low-kilojoule diet if under medical supervision? S NS
39. When developing meal plans and menus, you must be able to create meals which S NS
contain appropriate combinations of foods to meet macro- and micronutrient
requirements. Identify the four macronutrients to keep in mind.
42. Identify the five categories of foods which contain the nutrients we need to S NS
promote good health and help us avoid dietary disease.
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
43. You should select meals which meet a wide variety of macro- and micronutrient S NS
requirements. What kinds of meals are best suited to this?
44. Remember, your customers’ health is your responsibility. List seven foods you should S NS
limit when developing menus and meal plans to reduce diet-related health problems.
45. You sometimes need to select suitable foods to use as substitutes when meeting S NS
customers’ specific requirements.
Next to these three ingredients, state an equivalent ingredient you’d replace it with to
address the needs of a customer on a low-fat diet.
46. List two suitable substitutions for the following ingredients to meet the requests of S NS
a lactose intolerant customer.
47. Identify four cooking methods you could employ to maximise nutritional value in S NS
food.
48. Describe how to safely store food to retain nutrients and avoid contamination. S NS
49. Identify ten expenditure items you’d need to accurately calculate to determine S NS
production costs of menu items.
50. List the three standard measures you would use when itemising ingredients and S NS
calculating portion yields and/or costs from raw ingredients. Provide an example of
each one.
51. You buy 10 kg potatoes. After washing, peeling and trimming them you have 9.5 kg S NS
left.
Calculate the yield % of the potatoes. State the formula you used. Show how you
arrived at this figure.
52. Calculate the yield % of the turkey. State the formula you used. Show how you S NS
arrived at this figure.
53. List three ways you can get the necessary technological skills to calculate yield and S NS
costs from raw ingredients using computers and software programs.
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
54. You need to adjust your menu, so it includes high-yield desserts. Which dessert S NS
would you choose?
Task outcome S NS
Assessor’s remarks
Assessment date
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
Student Detail
Student Name
Student Id:
Group No (If Applicable):
Assessment Details
Unit of Competency SITHKOP004- Develop Menus for Special Dietary
Requirements.
Assessment Task Project
Due Date
Date of Submission
Assessment Outcome Satisfactory □ Not Satisfactory □ Not completed □
Assessor Name
Assessor Signature and Date
Comments/Feedback
Student Plagiarism Declaration: By submitting this assessment to the college, I declare that this
assessment task is original and has not been copied or taken from another source except where
this work has been correctly acknowledged. I have made a photocopy or electronic copy or
photograph of my assessment task, which I can produce if the original is lost.
Assessor Student
I declare that I have conducted a fair, valid, I have received, discussed, and accepted my
reliable, and flexible assessment with this result as above for this task and I am aware
student, and I have provided appropriate of my appeal rights.
feedback.
Signature: ..................................................
Signature: ........................................................
Date: .........................................................
Date: ................................................................
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
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Campbelltown, NSW 2560 (02) 4608 9972 www.asia.edu.au Page No:
67
Assessment Task 2: Project
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 0
Campbelltown, NSW 2560 www.asia.edu.au Page No:
74
3858C
Version 2.1
Level-6, Suite 6.01/138 Queen Street, info@asia.edu.au Release Date: Dec 2020
(02) 4608 9972
Q4: Whom did you liaise with to identify and confirm customer requirements?
Q5: What would the health consequences (if any) be if you ignored the special dietary
requirements of this customer group?
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
Level-6, Suite 6.01/138 Queen Street, www.asia.edu.au Page No:
Campbelltown, NSW 2560
76
(02)
Release Date: Dec 2020
4608 9972
info@asia.edu.au
Task 1.3: Develop menus and meal plans for special diets
Go to Appendix 4 (Daily meal plan and checklist)
Print or cut and paste seven copies of the daily menu plan and checklist (one copy for each
day of the week).
Complete a meal plan for each day of the week for the first week of your cyclic menu as per
your menu overview from Task 1.2.
Complete the table for each menu item (breakfast options, morning tea, lunch options,
afternoon tea and dinner options) for each day of the week.
Use the checklist for each menu item to ensure your meal plans (and entire menu) are well
planned and meet the nutritional, dietary, cultural, or religious requirements of your
customer group.
Save your feedback results and analysis locally as Menu 1_Feedback analysis. You will need
to refer to it to respond to questions in Task 1.6.
Scan or photograph at least one example of each type of feedback method you used to
obtain feedback. Save as Menu 1_Feedback example 1 and Menu 1_Feedback example 2.
Submit the following to your assessor:
- Menu 1_Feedback analysis
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
Level-6, Suite 6.01/138 Queen Street, www.asia.edu.au Page No:
Campbelltown, NSW 2560
80
Release Date: Dec 2020
(02) 4608 9972
info@asia.edu.au
Q5: Briefly explain why you think menu items did or did not meet dietary goals.
Q6: Which menu items rated the highest customer satisfaction score?
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 www.asia.edu.au Page No:
82
Release Date: Dec 2020
(02) 4608 9972
info@asia.edu.au
Q8: Briefly explain why you think customers were or were not satisfied with the menu items.
Q9: Describe the changes you would make to your completed menu based on the feedback
you received.
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
Level-6, Suite 6.01/138 Queen Street, www.asia.edu.au Page No:
Campbelltown, NSW 2560
84
Release Date: Dec 2020
(02) 4608 9972
info@asia.edu.au
- Elderly
- International Tourists
Identify the dietary and cultural requirements of your customer group.
You must confirm your selected customer group and dietary, cultural, or religious requirements
with your trainer/assessor prior to undertaking this assessment.
The size of the group must be discussed and confirmed with your trainer/assessor. Although a
specific number is not specified, the group size must be substantial enough to replicate realistic
workplace demands of a senior cook, chef, catering supervisor or manager.
Answer all the questions.
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
Q4: Whom did you liaise with to identify and confirm customer requirements?
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
Task 2.3: Develop menus and meal plans for special diets
Go to Appendix 4 (Daily meal plan and checklist)
Print or cut and paste seven copies of the daily menu plan and checklist (one copy for each day of
the week).
Complete a meal plan for each day of the week for the first week of your cyclic menu as per your
menu overview from Task 1.2.
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
Q3: Did you achieve the dietary goals you set in Task 1.1?
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 www.asia.edu.au Page No:
96
Release Date: Dec 2020
(02) 4608 9972
info@asia.edu.au
Q5: Briefly explain why you think menu items did or did not meet dietary goals.
Q6: Which menu items rated the highest customer satisfaction score?
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 www.asia.edu.au Page No:
98
Release Date: Dec 2020
(02) 4608 9972
info@asia.edu.au
Q8: Briefly explain why you think customers were or were not satisfied with the menu items.
Q9: Describe the changes you would make to your completed menu based on the feedback you
received.
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 www.asia.edu.au Page No:
100
Release Date: Dec 2020
(02) 4608 9972
info@asia.edu.au
- Elderly
- International Tourists
Identify the dietary and cultural requirements of your customer group.
You must confirm your selected customer group and dietary, cultural or religious requirements
with your trainer/assessor prior to undertaking this assessment.
The size of the group must be discussed and confirmed with your trainer/assessor. Although a
specific number is not specified, the group size must be substantial enough to replicate realistic
workplace demands of a senior cook, chef, catering supervisor or manager.
Answer all the questions.
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
Q4: Whom did you liaise with to identify and confirm customer requirements?
Q5: What would the health consequences (if any) be if you ignored the special dietary
requirements of this customer group?
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 www.asia.edu.au Page No:
106
Release Date: Dec 2020
(02) 4608 9972
info@asia.edu.au
Task 3.3: Develop menus and meal plans for special diets
Go to Appendix 4 (Daily meal plan and checklist)
Print or cut and paste seven copies of the daily menu plan and checklist (one copy for each
day of the week).
Complete a meal plan for each day of the week for the first week of your cyclic menu as per
your menu overview from Task 1.2.
Complete the table for each menu item (breakfast options, morning tea, lunch options,
afternoon tea and dinner options) for each day of the week.
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 www.asia.edu.au Page No:
110
(02)
Release Date: Dec 2020
4608 9972
info@asia.edu.au
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
Q3: Did you achieve the dietary goals you set in Task 1.1?
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 www.asia.edu.au Page No:
114
Release Date: Dec 2020
(02) 4608 9972
info@asia.edu.au
Q5: Briefly explain why you think menu items did or did not meet dietary goals.
Q6: Which menu items rated the highest customer satisfaction score?
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 www.asia.edu.au Page No:
116
Release Date: Dec 2020
(02) 4608 9972
info@asia.edu.au
Q8: Briefly explain why you think customers were or were not satisfied with the menu items.
Q9: Describe the changes you would make to your completed menu based on the feedback you
received.
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 www.asia.edu.au Page No:
118
Release Date: Dec 2020
(02) 4608 9972
info@asia.edu.au
- Elderly
- International Tourists
Identify the dietary and cultural requirements of your customer group.
You must confirm your selected customer group and dietary, cultural or religious requirements
with your trainer/assessor prior to undertaking this assessment.
The size of the group must be discussed and confirmed with your trainer/assessor. Although a
specific number is not specified, the group size must be substantial enough to replicate realistic
workplace demands of a senior cook, chef, catering supervisor or manager.
Answer all the questions.
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
Q3: What sources of information did you use to determine these requirements?
Q4: Whom did you liaise with to identify and confirm customer requirements?
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 www.asia.edu.au Page No:
122
Release Date: Dec 2020
(02) 4608 9972
info@asia.edu.au
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
Task 4.3: Develop menus and meal plans for special diets
Go to Appendix 4 (Daily meal plan and checklist)
Print or cut and paste seven copies of the daily menu plan and checklist (one copy for each
day of the week).
Complete a meal plan for each day of the week for the first week of your cyclic menu as per
your menu overview from Task 1.2.
Complete the table for each menu item (breakfast options, morning tea, lunch options,
afternoon tea and dinner options) for each day of the week.
Use the checklist for each menu item to ensure your meal plans (and entire menu) are well
planned and meet the nutritional, dietary, cultural or religious requirements of your
customer group.
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 www.asia.edu.au Page No:
128
(02)
Release Date: Dec 2020
4608 9972
info@asia.edu.au
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
Q3: Did you achieve the dietary goals you set in Task 1.1?
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
Level-6, Suite 6.01/138 Queen Street, www.asia.edu.au Page No:
Campbelltown, NSW 2560
132
Release Date: Dec 2020
(02) 4608 9972
info@asia.edu.au
Q6: Which menu items rated the highest customer satisfaction score?
Q7: Which menu items rated the lowest customer satisfaction score?
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 www.asia.edu.au Page No:
134
Release Date: Dec 2020
(02) 4608 9972
info@asia.edu.au
Q9: Describe the changes you would make to your completed menu based on the feedback you
received.
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 www.asia.edu.au Page No:
136
Release Date: Dec 2020
(02) 4608 9972
info@asia.edu.au
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
- Elderly
- International Tourists
Identify the dietary and cultural requirements of your customer group.
You must confirm your selected customer group and dietary, cultural or religious requirements
with your trainer/assessor prior to undertaking this assessment.
The size of the group must be discussed and confirmed with your trainer/assessor. Although a
specific number is not specified, the group size must be substantial enough to replicate realistic
workplace demands of a senior cook, chef, catering supervisor or manager.
Answer all the questions.
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
Q4: Whom did you liaise with to identify and confirm customer requirements?
Q5: What would the health consequences (if any) be if you ignored the special dietary
requirements of this customer group?
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
Level-6, Suite 6.01/138 Queen Street, www.asia.edu.au Page No:
Campbelltown, NSW 2560
142
Release Date: Dec 2020
(02) 4608 9972
info@asia.edu.au
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
Task 5.3: Develop menus and meal plans for special diets
Go to Appendix 4 (Daily meal plan and checklist)
Print or cut and paste seven copies of the daily menu plan and checklist (one copy for each
day of the week).
Complete a meal plan for each day of the week for the first week of your cyclic menu as per
your menu overview from Task 1.2.
Complete the table for each menu item (breakfast options, morning tea, lunch options,
afternoon tea and dinner options) for each day of the week.
Use the checklist for each menu item to ensure your meal plans (and entire menu) are well
planned and meet the nutritional, dietary, cultural or religious requirements of your
customer group.
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 www.asia.edu.au Page No:
146
(02)
Release Date: Dec 2020
4608 9972
info@asia.edu.au
Save your feedback results and analysis locally as Menu 1_Feedback analysis. You will need
to refer to it to respond to questions in Task 1.6.
Scan or photograph at least one example of each type of feedback method you used to
obtain feedback. Save as Menu 1_Feedback example 1 and Menu 1_Feedback example 2.
Submit the following to your assessor:
- Menu 1_Feedback analysis
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
Q3: Did you achieve the dietary goals you set in Task 1.1?
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
Level-6, Suite 6.01/138 Queen Street, info@asia.edu.au Release Date: Dec 2020
Campbelltown, NSW 2560 (02) 4608 9972 www.asia.edu.au Page No:
150
Q5: Briefly explain why you think menu items did or did not meet dietary goals.
Q6: Which menu items rated the highest customer satisfaction score?
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 www.asia.edu.au Page No:
151
Release Date: Dec 2020
(02) 4608 9972
info@asia.edu.au
Q8: Briefly explain why you think customers were or were not satisfied with the menu items.
Q9: Describe the changes you would make to your completed menu based on the feedback you
received.
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 www.asia.edu.au Page No:
153
Release Date: Dec 2020
(02) 4608 9972
info@asia.edu.au
- Elderly
- International Tourists
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 0
Campbelltown, NSW 2560 www.asia.edu.au Page No:
157
3858C
Version 2.1
Level-6, Suite 6.01/138 Queen Street, info@asia.edu.au Release Date: Dec 2020
(02) 4608 9972
Q4: Whom did you liaise with to identify and confirm customer requirements?
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 www.asia.edu.au Page No:
159
Release Date: Dec 2020
(02) 4608 9972
info@asia.edu.au
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
Task 6.3: Develop menus and meal plans for special diets
Go to Appendix 4 (Daily meal plan and checklist)
Print or cut and paste seven copies of the daily menu plan and checklist (one copy for each
day of the week).
Complete a meal plan for each day of the week for the first week of your cyclic menu as per
your menu overview from Task 1.2.
Complete the table for each menu item (breakfast options, morning tea, lunch options,
afternoon tea and dinner options) for each day of the week.
Use the checklist for each menu item to ensure your meal plans (and entire menu) are well
planned and meet the nutritional, dietary, cultural or religious requirements of your
customer group.
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
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ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
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Q3: Did you achieve the dietary goals you set in Task 1.1?
Q5: Briefly explain why you think menu items did or did not meet dietary goals.
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03858C Version 2.1
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Q6: Which menu items rated the highest customer satisfaction score?
Q7: Which menu items rated the lowest customer satisfaction score?
Q8: Briefly explain why you think customers were or were not satisfied with the menu items.
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ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
Level-6, Suite 6.01/138 Queen Street, info@asia.edu.au Release Date: Dec 2020
Campbelltown, NSW 2560 (02) 4608 9972 www.asia.edu.au Page No:
169
Q9: Describe the changes you would make to your completed menu based on the feedback you
received.
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ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
Learner’s name:
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ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
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Campbelltown, NSW 2560 (02) 4608 9972 www.asia.edu.au Page No:
172
Did the learner successfully Completed
demonstrate evidence of their ability Assessor comments
to do the following? Yes No
Did the learner confirm health
consequences of ignoring special
dietary requirements of customers.
Date of Project
_ _/_ _ /_ _ _ _
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Yes No
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- Research a contemporary/emerging dietary trend or regime and answer all the questions.
Q2: What are the strengths and weakness of the dietary trend or regime?
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Q4: Liaise with other professionals. Would this dietary trend or regime be suitable for a pregnant
or lactating woman? Why? Why not?
Response will vary depending on the dietary regime researched by the learner.
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03858C Version 2.1
Q6: Liaise with other professionals. Would this dietary trend or regime be suitable for an athlete?
Q7: Liaise with other professionals. Would this dietary trend or regime be suitable for an obese
person? Why? Why not?
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ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
Learner’s name:
Date of Project
_ _/_ _ /_ _ _ _
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
Campbelltown, NSW 2560 www.asia.edu.au Page No:
105
Level-6, Suite 6.01/138 Queen Street, info@asia.edu.au Release Date: Dec 2020
(02) 4608 9972
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
Comments:
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 www.asia.edu.au Page No:
109
Release Date: Dec 2020
(02) 4608 9972
info@asia.edu.au
computers, printers and software for costing and developing menus and meal plans
Australian Dietary Guidelines
recipes that accommodate a range of special dietary requirements.
Appendix 2
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ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
Halal
Hindu
Kosher
Vegan
Vegetarian
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ABN: 80 600 951 264 RTO: 41322 CRICOS:
03858C Version 2.1
Methods of evaluation
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03858C Version 2.1
Breakfast (2)
Morning tea
Lunch (1)
Lunch (2)
Afternoon tea
Dinner (1)
Dinner (2)
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 VCeRrsIioCnO2S.1:
Level-6, Suite 6.01/138 Queen Street, info@asia.edu.au 03858C
(02) 4608 9972
Campbelltown, NSW 2560 www.asia.edu.au Release Date: Dec 2020
Cyclic Menu Items Week 2
Breakfast (2)
Morning tea
Lunch (1)
Lunch (2)
Afternoon tea
Dinner (1)
Dinner (2)
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ABN: 80 600 951 264 RTO: 41322 VCeRrsIioCnO2S.1:
Level-6, Suite 6.01/138 Queen Street, info@asia.edu.au 03858C
(02) 4608 9972
Campbelltown, NSW 2560 www.asia.edu.au Release Date: Dec 2020
Appendix 4- Daily meal plan and checklist
Daily meal plan and menu item checklist
Day:
Meals Menu Main Cooking Colour Flavour Texture Sizes/ Nutrien Checklist
items ingredient method s s s shapes ts
s s
Breakfast □ Ingredients suitable for customer group
(1) □ Uses prep/cooking methods that maximise
nutritional value
□ Meets requirements for menu and food variety
□ Meets macro-/micronutrient requirements
□ Meets Australian Dietary Guidelines
□ Meets nutritional requirements of customer
group
□ Uses correct terminology
Breakfast □ Ingredients suitable for customer group
(2) □ Uses prep/cooking methods that maximise
nutritional value
□ Meets requirements for menu and food variety
□ Meets macro-/micronutrient requirements
□ Meets Australian Dietary Guidelines
□ Meets nutritional requirements of customer
group
□ Uses correct terminology
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 VCeRrsIioCnO2S.1:
Level-6, Suite 6.01/138 Queen Street, info@asia.edu.au 03858C
(02) 4608 9972
Campbelltown, NSW 2560 www.asia.edu.au Release Date: Dec 2020
Meals Menu Main Cooking Colour Flavour Texture Sizes/ Nutrien Checklist
items ingredient method s s s shapes ts
s s
Morning □ Ingredients suitable for customer group
tea □ Uses prep/cooking methods that maximise
nutritional value
□ Meets requirements for menu and food variety
□ Meets macro-/micronutrient requirements
□ Meets Australian Dietary Guidelines
□ Meets nutritional requirements of customer
group
□ Uses correct terminology
Lunch (1) □ Ingredients suitable for customer group
□ Uses prep/cooking methods that maximise
nutritional value
□ Meets requirements for menu and food variety
□ Meets macro-/micronutrient requirements
□ Meets Australian Dietary Guidelines
□ Meets nutritional requirements of customer
group
□ Uses correct terminology
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 VCeRrsIioCnO2S.1:
Level-6, Suite 6.01/138 Queen Street, info@asia.edu.au 03858C
(02) 4608 9972
Campbelltown, NSW 2560 www.asia.edu.au Release Date: Dec 2020
Meals Menu Main Cooking Colour Flavour Texture Sizes/ Nutrien Checklist
items ingredient method s s s shapes ts
s s
Lunch (2) □ Ingredients suitable for customer group
□ Uses prep/cooking methods that maximise
nutritional value
□ Meets requirements for menu and food variety
□ Meets macro-/micronutrient requirements
□ Meets Australian Dietary Guidelines
□ Meets nutritional requirements of customer
group
□ Uses correct terminology
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 VCeRrsIioCnO2S.1:
Level-6, Suite 6.01/138 Queen Street, info@asia.edu.au 03858C
(02) 4608 9972
Campbelltown, NSW 2560 www.asia.edu.au Release Date: Dec 2020
Meals Menu Main Cooking Colour Flavour Texture Sizes/ Nutrien Checklist
items ingredient method s s s shapes ts
s s
Afternoon □ Ingredients suitable for customer group
tea □ Uses prep/cooking methods that maximise
nutritional value
□ Meets requirements for menu and food variety
□ Meets macro-/micronutrient requirements
□ Meets Australian Dietary Guidelines
□ Meets nutritional requirements of customer
group
□ Uses correct terminology
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 VCeRrsIioCnO2S.1:
Level-6, Suite 6.01/138 Queen Street, info@asia.edu.au 03858C
(02) 4608 9972
Campbelltown, NSW 2560 www.asia.edu.au Release Date: Dec 2020
Meals Menu Main Cooking Colour Flavour Texture Sizes/ Nutrien Checklist
items ingredient method s s s shapes ts
s s
Dinner (1) □ Ingredients suitable for customer group
□ Uses prep/cooking methods that maximise
nutritional value
□ Meets requirements for menu and food variety
□ Meets macro-/micronutrient requirements
□ Meets Australian Dietary Guidelines
□ Meets nutritional requirements of customer
group
□ Uses correct terminology
Dinner (2) □ Ingredients suitable for customer group
□ Uses prep/cooking methods that maximise
nutritional value
□ Meets requirements for menu and food variety
□ Meets macro-/micronutrient requirements
□ Meets Australian Dietary Guidelines
□ Meets nutritional requirements of customer
group
□ Uses correct terminology
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 VCeRrsIioCnO2S.1:
Level-6, Suite 6.01/138 Queen Street, info@asia.edu.au 03858C
(02) 4608 9972
Campbelltown, NSW 2560 www.asia.edu.au Release Date: Dec 2020
Appendix 5- Menu Costing
Task 1.4: Cost menus
Print or copy and paste this table as many times as required for your menu and add or delete
rows as required.
Menu number is the Task number for the menu you are developing, for example, the cyclic
menu developed in Task 1 will be menu number 1, Task 2 is menu number 2, and so on.
Portion cost $
Other expenditure items
Expenditure item Qty Unit Purchase price Cost per unit $
per unit $
Copyright: Instructions in this tool have been developed by NTA and Astral Institute for sole purpose of use by Astral Institute. Any
part of these assessment instructions cannot be reproduced in full or part for without approval of Astral Institute and NTA which
holds authorship rights.
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Version 2.1
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