SITHKOP004 Student Assessment Tasks-Updated

Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: Info@tkl.edu.au www.tkl.edu.au
Assessment cover sheet

SITHKOP004 Develop menus for special dietary requirements
Student Must Fill this Section
Student Name:
Student ID: Term: Year:
Privacy Release “I give my permission for my assessment material to be used in the

Clause: auditing, assessment validation & moderation Process”.
“I declare that:
 The material I have submitted is my own work;
Authenticity
 I have given references for all sources of information that are
Declaration:
not my own, including the words, ideas and images of
others”.
Student Signature: Date:
Assessment Outcome
Assessor Name:
Not Yet Assessor

Attempt and Tasks Satisfactory Date
Satisfactory Signature
Initial attempt  
Re- attempt/Re-
assessment  
Assessment Task 1  
Assessor Feedback to Students

Assessment Outcome: Competent Not yet Competent
Assessor Name:
Assessor Signature:
SITHKOP004 Assessment V1.0 2

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Information for Student:

 All work is to be entirely of the student.
General Information for this assessment:
 Read the instructions for each question very carefully.

 Be sure to PRINT your FIRST name & LAST name in every place that is provided.
 For those activities requesting extra evidence such as: research reports, essay
reports, etc. The student must attach its own work formatted in double space,
Calibri 12 pts.
 All activities must be addressed correctly in order to obtain a competence for
the unit of competency.
 If the student doesn’t understand the assessment, they can request help from
the assessor to interpret the assessment.
 Re-submission of assessment after the term will incur additional fees.
Re-assessment of Result & Academic Appeal procedures:

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If a student is not happy with his/ her results, that student may appeal against their
grade via a written letter, clearly stating the grounds of appeal to the Chief Executive
Officer. This should be submitted after completion of the subject and within fourteen
days of commencement of the new term.
Re-assessment Process:
 An appeal in writing is made to the Academic Manager providing reasons for re-
assessment /appeal.
 Academic Manager will delegate another member to review the assessment.
 The student will be advised of the review result done by another assessor.
 If the student is still not satisfied and further challenges the decision, then a
review panel is formed comprising the lecturer/trainer in charge and the
Academic Manager or if need be an external assessor.
 The Institute will advise the student within 14 days from the submission date of
the appeal. The decision of the panel will be deemed to be final.
 If the student is still not satisfied with the result, he / she has the right to seek
independent advice or follow external mediation option with nominated
mediation agency.
 Any student who fails a compulsory subject or appeals unsuccessfully will be
required to re-enrol in that subject.
The cost of reassessment will be borne by the Institute. The external assessor will base
his/her judgement based on principles of assessment. These principles require
assessment to be reliable, fair, practical and valid.
Academic Appeals:
 If you are dissatisfied with the outcome of the re-evaluation process, you have a
right to appeal through academic appeals handling protocol.
 To appeal a decision, the person is required to complete the TKL- Request for
Appeal of a Decision form with all other supporting documents, if any. This
form is available via our website. The completed Request for Appeal form is to
be submitted to the Student Support Officer either in hard copy or electronically
via the following contact details:
Student Support Officer, TKL College Suite 707, Level 7 159-175 Church Street,
Westfield Shopping Centre, Parramatta, NSW 2150 , Email: info@tkl.edu.au
 The notice of appeal should be in writing addressed to the Chief Executive
Officer and submitted within seven days of notification of the outcome of the
re-evaluation process.
 If the appeal is not lodged in the specified time, the result will stand and you
must re-enrol in the unit.
 In emergency circumstances, such as in cases of serious illness or injury, you
must forward a medical certificate in support of a deferred appeal. The notice of
appeal must be made within three working days of the concluding date shown
on the medical certificate.
 The decision of Chief Executive Officer will be final.
 Student would then have the right to pursue the claim through an independent

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Assessment Requirements
You are required to complete and pass every task in the assessment in order to be
deemed competent.
Assessment Schedule
Task Due Date Student Trainer Comments

Signature Signature
Task 1- 3 1 Week

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Introduction
Welcome to the Student Assessment Tasks for SITHKOP004 Develop menus for special dietary
requirements. These tasks have been designed to help you demonstrate the skills and knowledge
that you have learnt during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also
follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide
provides important information for you relating to completing assessment successfully.
Assessment for this unit

SITHKOP004 Develop menus for special dietary requirements 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.
For you to be assessed as competent, you must successfully complete three assessment tasks:
 Assessment Task 1: Research Report – You must research and report on types of special
diets and dietary requirements.
 Assessment Task 2: Develop and Cost Menus – You must develop and cost six menus or
meal plans.
 Assessment Task 3: Monitoring the Performance of Special Menus – You must evaluate the
performance of a special menu.
Preparing for assessment

Please read through all of the assessment tasks and related documents carefully before you get
started. Ensure that you have everything that you need and seek clarification from your trainer,
assessor or workplace supervisor if you have any questions.
Supporting resources: Supporting resources include templates, journals, workbooks and

portfolios which can be used to support you in providing evidence of your competence. Your
assessor will provide you with these documents before you begin your assessment tasks. For
this unit, the supporting resources comprise:
 Research Report Template (Assessment Task 1)
 Assessment Summary Sheet (Assessment Task 2)
 Dietary Requirements Template (two copies required) (Assessment Task 2)
 Menus Template (six copies required) (Assessment Task 2)
 Ruby Village Template (Assessment Task 3)

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Once you have read through the assessment tasks and are satisfied that you are clear on the
requirements and submission dates, complete and sign a Student Assessment Agreement. Your
assessor will countersign the agreement and keep it on file. You will find a Student Assessment
Agreement in Appendix B of your Hospitality Works Student User Guide or your RTO will provide
you with one.
Remember to check your Hospitality Works Student User Guide for information about:
 submitting assessments  re-assessment guidelines
 assessment appeals  responding to written questions.

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Assessment Task 1: Research report
Information for students

In this task, you will research the main types of special, cultural and religious diets that are part of
contemporary Australian society.
You will need access to:
 your learning resources and other information for reference
 your Research Report template.
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.
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.

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Activities
Complete the following activities.
1. Carefully read the following information.
In this task, you will research a range of contemporary special dietary requirements
which are part of Australian society in order to discover their:
 characteristics
 considerations in a commercial cookery environment.
You will also explore:
 the main customer groups that have special dietary requirements
 the key health and legal consequences of failing to address special dietary
requirements
 the basic principles and practices of nutrition
 the role of the Australian Dietary Guidelines
 nutrients and their food sources.
2. Research and report
A Research report template has been provided. Use the template to complete your
report and then submit it to your assessor.

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Assessment Task 1: Checklist

Completed successfully?
Did the student: Yes No
Provide:
 an accurate description
 a health or other implication of

failing to address a special
requirement
 a suitable adjustment, replacement

or substitute ingredient
for each of the diets or dietary regimes
listed in the Research report template?
Provide an accurate definition of:
 drug-food interactions
 food allergies
 food intolerances
 cultural and religious sanctions

and provide two examples of each?
 allergic reaction scenario
 anaphylaxis scenario
 food intolerance scenario.
Accurately describe the likely special

dietary requirements of each of the key
groups listed in section d of the report?
Accurately describe nutrients and their

food sources?

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Accurately describe the principles of

nutrition including:
 factors influencing food choices
 food labelling
 role and implications of food

additives and preservatives
 potential health implications of food

choices
 the role of good nutrition in avoiding

dietary disease
 the impact of cooking process on

nutrition
 the Australian Dietary Guidelines?
Trainers Feedback
Signature and date:

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Assessment Task 2: Develop and cost special menus

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.
 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:
Student User Guide
on:

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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

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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

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 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 Template and 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

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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

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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.

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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

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 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:
 customer satisfaction discussions with:
o customers
o employees during the course of each business day
o 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.
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

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(six), Assessment Summary Sheet and 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.
Identify dietary and cultural or religious

menu requirements of different customer
groups?
Assess contemporary dietary trends and

regimes?
Use effective listening and questioning

techniques to gather feedback from
customers?
Liaise with other professionals to identify

and confirm customer requirements?
Identify health consequences of ignoring

special dietary requirements of
customers?
Evaluate the special dietary

requirements of at least two customer
groups?
Develop, cost and document six

menus/meal plans that address the
needs of two different customer groups
which address at least six of the special
dietary requirements from the following
list:
 eating regimes:
o elimination
o macrobiotic

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 exclusions for allergies,

contraindications with medicines or
food intolerance
 fat-free
 fluids
 food preferences
 food restrictions
 gluten-free
 high carbohydrate
 high or low energy
 high or low protein
 high fibre
 lacto ovo
 low carbohydrate
 low cholesterol
 low fat
 low gluten
 low kilojoule
 low sugar
 modified sodium or potassium
 modified texture
 nutritional requirements
 portion size
 substitutes:
o gluten-free flour
o yeast-free flour
o non-sugar sweeteners
 sugar-free
 type one and two diabetes.
Develop, cost and document two of the

six meal plans/menus that reflected

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cultural or religious dietary

requirements?
Develop, cost and document two of the

six menus/meal plans that addressed
the special dietary requirements of
different customer groups?
Select a variety of suitable foods and

meals for specific requirements?
Identify appropriate combinations of food

to meet macro and micro nutrient
requirements?
Develop menus and meal plans that

promote good health and reduce the
incidence of diet related health
problems?
Prepare cyclic menus and balance

nutritional requirements and variety?
Incorporate sufficient choice of dishes

into the menus?
Recommend food preparation and

cooking methods to maximise nutritional
value of food?
Calculate expenditure items to

determine production costs of menu
items?
Calculate portion yields and costs from

raw ingredients?
Assess cost-effectiveness of proposed

dishes against budgetary constraints
and choose products that provide high
yield?
Use correct terminology in menus and

meal plans?
Develop menus/menu plans within

commercial time constraints?

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Demonstrate methods for responding to

feedback and adjusting menus?
Demonstrate basic principles and

practices of nutrition?
Trainers Feedback:
Signature and date:

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Assessment Task 3: Monitoring the performance of

special menus

In this task, you are required to analyse the customer satisfaction feedback provided in the
scenario supplied. You will then use that analysis to make recommendations on how menu
performance could be improved.
 your Ruby Village Template.
Ensure that you:
Student User Guide
on:

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Activities
1. Carefully read the following scenario
Ruby Village is a small, aged care facility in Northern Victoria. Until approximately
twelve months ago, the village’s residents enjoyed a high standard of meals
prepared by an in-house chef who had been with the organisation for approximately
15 years. Following her retirement, a decision was made to outsource meal
preparation to a third-party.
Meals are now delivered, frozen, weekly and thawed/heated by the carers. While
there is no doubt that the meals are meeting the nutritional needs of the residents,
the feedback is consistently that there is a lack of choice, that the meals are bland
and that there is no variety in flavours or textures.
Currently, residents are offered two options for lunch and two options for dinner
each day. The managers of Ruby Village have agreed to add a third option to each
course and have also agreed to review the menu to add variety.
Another factor to consider is that two of the residents are vegetarian and the current
menu is lacking in vegetarian options.
2. Analyse the menu and make recommendations
Analyse the Ruby Village menu in the Ruby Village Template supplied with this
resource. Adjust the menu based on the feedback and dietary goals expressed
above.
3. Submit your menu
Submit your amended menu to your assessor.

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Use feedback from customers and

others to improve menu performance?
Analyse the success of special menus

against dietary goals and customer
satisfaction?
Adjust menus based on feedback and

success?
Trainers Feedback:
Signature and date:

@RTO Works

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Training for Knowledge & Livelihood (TKL college)

Assessment cover sheet

Student ID: Term: Year:

Privacy Release “I give my permission for my assessment material to be used in the

Not Yet Assessor

Assessor Feedback to Students

Assessment Outcome: Competent Not yet Competent

SITHKOP004 Assessment V1.0 2

Information for Student:

General Information for this assessment:

 Read the instructions for each question very carefully.

Re-assessment of Result & Academic Appeal procedures:

SITHKOP004 Assessment V1.0 3

SITHKOP004 Assessment V1.0 4

Task Due Date Student Trainer Comments

SITHKOP004 Assessment V1.0 5

Assessment for this unit

Preparing for assessment

Supporting resources: Supporting resources include templates, journals, workbooks and

 Research Report Template (Assessment Task 1)

 Assessment Summary Sheet (Assessment Task 2)

 Dietary Requirements Template (two copies required) (Assessment Task 2)

 Menus Template (six copies required) (Assessment Task 2)

 Ruby Village Template (Assessment Task 3)

SITHKOP004 Assessment V1.0 6

 submitting assessments  re-assessment guidelines

 assessment appeals  responding to written questions.

SITHKOP004 Assessment V1.0 7

Assessment Task 1: Research report

Information for students

 your learning resources and other information for reference

 your Research Report template.

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.

SITHKOP004 Assessment V1.0 8

1. Carefully read the following information.

 considerations in a commercial cookery environment.

You will also explore:

 the main customer groups that have special dietary requirements

 the basic principles and practices of nutrition

 the role of the Australian Dietary Guidelines

 nutrients and their food sources.

2. Research and report

SITHKOP004 Assessment V1.0 9

Assessment Task 1: Checklist

Did the student: Yes No

 a health or other implication of

 a suitable adjustment, replacement

Provide an accurate definition of:

 cultural and religious sanctions

 allergic reaction scenario

 food intolerance scenario.

Accurately describe the likely special

Accurately describe nutrients and their

SITHKOP004 Assessment V1.0 10

Accurately describe the principles of

 factors influencing food choices