This document is Menus Template

It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP004

Menu/Meal plan
□ Menu 1 □ Menu 3 □ Menu 5

□ Menu 2 □ Menu 4 □ Menu 6

Special dietary requirements

This menu caters for the following special dietary requirements:

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?

Name of dish Rationale/merits How does the dish meet

customer needs?

Creamy tomato Creamy texture It includes gluten free

soup ingredients

Roasted veggies Colourful It includes gluten free

with quinoa salad ingredients

Ricotta gnocchi Smooth consistency It includes gluten free

with Ragu ingredients

Marinated veggies Perfect marination It includes gluten free

ingredients

Creamy mashed Creamy texture It includes gluten free

potatoes with ingredients
spinach

Radicchio with Perfectly grade It includes gluten free

guanciale and ingredients
rosemary

Almond tart Perfectly baked It includes gluten free

ingredients

Tiramisu Smooth and creamy It includes gluten free

ingredients

It includes gluten free

ingredients

Variety

SITHKOP004 Develop menus for special dietary requirements v1.0 1

 This document is Menus Template
It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP004
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

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.

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

Document your final menu/meal plan

Document your final menu/meal plan. Ensure that you use correct culinary terminology.

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

SITHKOP004 Develop menus for special dietary requirements v1.0 2

 This document is Menus Template
It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP004

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: __________________________________________

SITHKOP004 Develop menus for special dietary requirements v1.0 3

 This document is Menus Template
It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP004

Recipe/ menu items : Tiramisu

SITHKOP004 Develop menus for special dietary requirements v1.0 4

 This document is Menus Template
It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP004

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

● 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

SITHKOP004 Develop menus for special dietary requirements v1.0 5

 This document is Menus Template
It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP004

● seeking staff suggestions for menu items.

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.

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.

SITHKOP004 Develop menus for special dietary requirements v1.0 6