SITHKOP004 Student Pack

ASSESSMENT COVER SHEET
This form is to be completed by the assessor and used as a final record of student competency. All student submissions including any
associated checklists are to be attached to this cover sheet before placing on the student’s file. Student results are not to be entered
onto the Student Database unless all relevant paperwork is completed and attached to this form.
Student Name Student ID

Completion
Assessor Name
Date
Course Name Certificate IV in Commercial Cookery Course Code SIT40516
Unit Name Develop menus for special dietary requirements Unit Code SITHKOP004
FIRST ATTEMPT:  SECOND ATTEMPT: 
Result
Please attach the following student evidence to this form S = Satisfactory
NS = Not Yet Satisfactory
DNS = Did Not Submit
Assessment 1  S | NYS | DNS
Assessment 2  S | NYS | DNS
Final Assessment Result for this unit C / NYC

C = Competent / NYC = Not Yet Competent
Student Declaration: I acknowledge the assessment process has been explained Assessor Feedback:
and agree to undertake assessment. I am aware of NIT’s appeals process, should the need arise. I also understand that I must be assessed as ‘satisfactory’ in all parts of the assessment to gain
I give permission for a copy of my marked work to be retained and reproduced for the purpose of review and validation.
Student Signature:
Assessor Signature:
Date: //
Date: //
Administrative use only
Entered onto Student Management Database 

Date Initials
ASSESSMENT COVER SHEET Nova Institute of Technology

SITHKOP004 Develop menus for special dietary requirements RTOID: 21984 CRICOS: 02856B
Assessment Task 1
SITHKOP004 Develop menus for special dietary requirements
Written Test
Assessment Submission details:
1. Please include following details on the top of your assessment:
 Your Name
 Your Student Id
 Your Trainer’s name
 Title of your Assessment
 Assessment Due Date
 Actual Submission Date
Please Note: Any changes in the assessment due date must be approved by your trainer.
2. This assessment must be in Microsoft word format. Following settings should be made for this assignment
to keep consistency among all the assessments:
Body text Page setup
 Font: Times New Roman  Top: 2.54 cm

 Font size: 12 point  Bottom: 2.54 cm
 Line spacing: Double  Left: 3.17 cm
 Text style: Normal  Right: 3.17 cm
 Header: 1.25 cm
 Footer: 1.25 cm
3. Do not forget to attach the Cover Sheet at the front of the assessment.
4. Make sure you have signed the Cover sheet to declare this is your own work.
5. You can e-mail this assessment to your trainer’s e-mail address with following details:
In ‘subject’ mention your ‘student Id – Your name’.
Achieving Competence:
To be deemed competent in this assessment you must:
 Correctly address all of the assessment requirements as described in this task

 Correctly address all of the submission instructions
 Successfully complete the Assessment Questions
 Submit assessment on or before the due date with an assessment cover sheet
Assessment Activity 1 1|P a g e

© Nova Institute of Technology
Performance objective:
You need to answer the entire questions using information given to you from class and from your course
material.
Assessment description:
You must provide a response to all questions in assessment Questions section.
Assessment Questions:
Checkpoint 1
Question 1: Describe each of the following contemporary diet trends?
1. Cabbage Soup Diet –
2. Lemon Detox –
3. Macrobiotic Diet –
4. Raw Food Diet –
5. Stone Age Diet –
6. Zone Diet –
Question 2: Describe the key features of each of the following lifestyle diets?
1. Vegan –
2. Lacto vegetarian –

3. Ovo vegetarian –
4. Ovo-lacto vegetarian –
5. Pesco vegetarian –
6. Semi vegetarian –
Question 3: Give an explanation for each health-related diet?

1. Gluten-free –
2. Restricted sodium –
3. Cholesterol lowering –
4. Increased dietary fibre –
5. Weight loss diets –
6. Diabetic diet –

Question 4: Provide a description for the following ingredients. Which allergic reactions can these cause?
1. Gluten –
2. MSG –
3. Nuts –
4. Eggs –
5. Lactose –
6. Salicylates –
7. Histamine –
Question 5: Which key aspects must be considered for ingredients and preparation methods when preparing
food for people with the following sensitivities?
Diet Considerations
Gluten
MSG
Nuts

Eggs
Lactose
Salicylates
Histamine
Sulphites
Fish and shellfish
Checkpoint 2
Question 6: A gluten-free diet requires the removal of more food sources and is stricter than a wheat-free diet.
List 5 ingredients to avoid in a gluten-free diet?
Question 7: List 5 examples of gluten-free grains and starches?

Question 8: List 5 alternatives for salt which can be used during preparation and cooking of foods for a
salt/sodium restricted diet?
Question 9: List 5 dietary measures which can be used to improve blood cholesterol levels?
Question 10: List 5 ways daily dietary fibre intake can be increased?

Checkpoint 3
Question 11: Suggest 6 measures which could be used to assist with weight loss?
Question 12: Provide 8 suggestions for how to reduce fats during the preparation and cooking of meals?
Question 13: List 6 recommendations for healthy eating for diabetes?

Question 14: What is the Glycaemic Index? How is it used to rank foods?
Question 15: Which factors may affect the Glycaemic Index?

Checkpoint 4
Question 16: What are the general rules which must be considered when catering for people who follow Islam?
Question 17: What are the general rules which must be considered when catering for people who follow
Judaism?
Question 18: Which factors must be considered in relation to meat and dairy products when preparing meals for
Jewish people?

Question 19: What are the general dietary guidelines which apply for Hinduism?
Question 20: What are some common dietary rules which may apply for Buddhism?
Question 21: Which dietary guidelines generally apply for Seventh Day Adventists?
Assessment Activity 1 10 | P a g e
Checkpoint 5
Question 22: What are the 5 general guidelines outlined in the “Australian Guide to Healthy Eating”?
Question 23: Describe the health conditions that can be prevented or treated with the following dietary intakes?
High dietary fibre, low fat intake
High intake of plant foods, low salt intake
Low fat and saturated fat intake
Low alcohol intake
Adequate to high calcium intake
Infrequent and low sugar intake
Adequate iron and folate intake
Question 24: Provide 5 examples of situations where a chef would be required to prepare and cook foods in
accordance with instruction from their supervisors, and health and medical personnel such as doctors and
dieticians?
Question 25: What is the purpose of texture modification? Which guidelines must be followed for cooking
processes and which equipment is used to prepare these special diets?
Question 26: List 5 nutritional and preparation factors which must be essentially considered when preparing
texture modified foods?
Checkpoint 6
Question 27: List 5 aspects you need to consider when planning and preparing meals for customers with special
dietary requirements in order to prevent potential health consequences and to prevent negligence?
Question 28: What are drug-food interactions? Provide 4 examples of the potential negative consequences of
drug-food interactions?
Question 29: List the 3 main categories of macronutrients and what these should include?
Question 30: Briefly describe the types of considerations required when catering to the following customer
types?
1. Pregnancy and during lactation –
2. Athletes –
3. Defence Force Personnel –
4. Vegetarians –
5. People in remote areas –
6. Disaster or extreme weather affected –
Question 31: List 5 factors which must be considered when planning and preparing children’s menus?
Question 32: Which factors relating to customer needs must be considered for the purpose of institution-based
catering?
Checkpoint 7
Question 33: What is a cyclic menu? What are the advantages of preparing cyclic menus?
Question 34: Which key aspects must be considered when planning and writing a menu in terms of the
following?
1. Colour –
2. Texture –
3. Flavour –
4. Cookery method –
5. Ingredients –
6. Naming the dish –
Question 35: List the key steps which should be followed when planning special dietary menus or menu plans?
Question 36: List 5 general guidelines you should follow when planning cyclic menus for special dietary
requirements?
Question 37: List 3 key expenses incurred in the kitchen?
Question 38: Provide an example of cost factors for each of the following aspects which must be considered
when planning menus?
1. Staff costs –
2. Time management –
3. Workflow –
Checkpoint 8
Question 39: Which actions are required for each of the following planning steps for a cost-effective production
system?
1. Forecasting accuracy measures –
2. Product consistency and food safety –
3. Portion control –
4. Preparation steps and waste control –
5. Production steps and quality control –
6. Service processes and quality assurance –
7. Correct handling of leftovers –
8. Monitoring procedures –
Question 40: What must be considered in terms of waste minimisation and yield testing when planning and
costing menus?
Question 41: What are the formulae for calculating food cost, food cost percentage and sales price?
1. Food Cost =
2. Food Cost % =
3. Sales Price =
Question 42: What are the formulae used to calculate the following details?
1. Retail price =
2. Markup =
3. Cost of Goods =
4. Margin % =
Question 43: When finalising a menu it is important to ensure that it is spelled correctly and uses the correct
terminology. List 5 aspects which must be considered?
Checkpoint 9
Question 44: Once a menu has been implemented it is essential to review its success. List 4 methods which can
be used?
Question 45: What should be considered when seeking feedback from customers and stakeholders to evaluate
special dietary menus?
Question 46: List 4 measures which could be used to evaluate the effectiveness of a menu and individual
components?
Assessment Task 2
Assessment Submission details:
1. Please include following details on the top of your assessment:
 Your Name
 Your Student Id
 Your Trainer’s name
 Title of your Assessment
 Assessment Due Date
 Actual Submission Date
Please Note: Any changes in the assessment due date must be approved by your trainer.
2. This assessment must be in Microsoft word format. Following settings should be made for this assignment
to keep consistency among all the assessments:
Body text Page setup
 Font: Times New Roman  Top: 2.54 cm

 Font size: 12 point  Bottom: 2.54 cm
 Line spacing: Double  Left: 3.17 cm
 Text style: Normal  Right: 3.17 cm
 Header: 1.25 cm
 Footer: 1.25 cm
3. Do not forget to attach the Cover Sheet at the front of the assessment.
4. Make sure you have signed the Cover sheet to declare this is your own work.
5. You can e-mail this assessment to your trainer’s e-mail address with following details:
In ‘subject’ mention your ‘student Id – Your name’.
Achieving Competence:
To be deemed competent in this assessment you must:
 Correctly address all of the assessment requirements as described in this task

 Correctly address all of the submission instructions
 Successfully complete the Assessment Questions
 Submit assessment on or before the due date with an assessment cover sheet

Performance objective:
The purpose of this assessment is to assess your ability to complete tasks outlined in elements and performance
criteria of this unit in the context of the job role, and:
a) develop and cost at least six menus or meal plans that individually or in combination meet at least six
different special dietary requirements as specified in the knowledge evidence
b) two of the above menus or meal plans must reflect one or more cultural or religious dietary
requirements as specified in the knowledge evidence
c) two of the above menus or meal plans must address the special dietary requirements of different
customer groups as specified in the knowledge evidence
d) evaluate each of the above menus by obtaining at least two of the following types of feedback:
o customer satisfaction discussions with:
 customers
 employees during the course of each business day
o customer surveys
o improvements suggested by:
 customers
 managers
 peers
 staff
 supervisors
 suppliers
o regular staff meetings that involve menu discussions
o satisfaction discussions with:
 customers
 allied health professionals
 dieticians
 medical specialists
o seeking staff suggestions for menu items
e) develop above menus and menu plans within commercial time constraints, demonstrating:
o methods for responding to feedback and adjusting menus
o basic principles and practices of nutrition
Assessment description:
Your Tasks:
The project for assessment 2 consists of 3 parts, Part A, Part B and Part C.
 Part A requires the planning and calculation of 6 different menus including 1 cyclic menu or meal plan
 Part B requires the evaluation of each menu using at least 2 different evaluation methods overall.
 Part C requires the amendment of at least 1 menu based on feedback and 1 menu to meet cost factors.

You are required to complete each task for this assessment as outlined below in the specific task instructions.
The following formulas are relevant for this assessment:
Support Info
Food cost Percentage:

Food Cost : Sales Price x 100 = Food Cost Percentage %
Individual Menu Item (Variable %):
Portion Cost : Priced Menu Item x 100= Food Cost %
Setting the Selling Price:
Portion Cost : Targeted Food Cost Percentage x 100 = Selling Price
Develop and cost 6 menus or meal plans for the selections you make from the list in the table below as
indicated.
Each menu needs to be evaluated. You must choose 2 different evaluation methods overall from the list in the
table below.
Menu to be developed Menu type (all required Evaluation of each menu (use at least 2 methods
overall) overall)
Menu 1: special diets that are part of customer satisfaction discussions
contemporary Australian
customer surveys
society:
Recipe Source: Futura improvements suggested by:
Select 2 from this group
Group, e-coach recipes
customers
SITHKOP004
managers
Other: □ eating regimes:
peers
No. of serves: □ elimination
staff
□ macrobiotic
supervisors
□ exclusions for allergies,
contraindications with suppliers
medicines or food
intolerance regular staff meetings that involve menu
discussions
□ fat-free
seeking staff suggestions for menu items
□ fluids
Satisfaction discussions with Health professionals
□ food preferences
Menu 2: customer satisfaction discussions
□ food restrictions
customer surveys
□ gluten-free
Group, e-coach recipes □ high carbohydrate
customers
SITHKOP004

Other: □ high or low energy managers
No. of serves: □ high or low protein peers
□ high fibre staff
□ lacto ovo supervisors
□ low carbohydrate suppliers
□ low cholesterol regular staff meetings that involve menu

discussions
□ low fat
□ low gluten
□ low kilojoule
□ low sugar
customer surveys
□ modified sodium or
Recipe Source: Futura potassium improvements suggested by:
□ modified texture customers
SITHKOP004
□ nutritional requirements managers
Other:
□ portion size peers
No. of serves:
□ substitutes: staff
□ gluten-free flour supervisors
□ yeast-free flour suppliers
□ non-sugar sweeteners regular staff meetings that involve menu
discussions
□ sugar-free
□ type one and two diabetes

main types and culinary
characteristics of cultural or customer surveys
religious diets that are part of
contemporary Australian
society: customers
SITHKOP004
Select 2 from this group managers
Other:
peers
No. of serves:
□ halal staff
□ Hindu supervisors
□ kosher suppliers
regular staff meetings that involve menu

□ vegan discussions
□ vegetarian seeking staff suggestions for menu items

main types of customer groups
customer surveys
that have
Recipe Source: Futura special dietary requirements: improvements suggested by:
Select 2 from this group customers
SITHKOP004
1 selection must be for a 1- managers
Other:
week cyclic
peers
No. of serves:
menu
staff
supervisors
□ adolescents
suppliers
□ athletes
□ children discussions
□ defence forces seeking staff suggestions for menu items
□ elderly Satisfaction discussions with Health professionals
Menu 6: □ health care customer satisfaction discussions

□ ill or injured customer surveys
Recipe Source: Futura □ infants improvements suggested by:

□ international tourists customers
SITHKOP004
□ nutritional and energy managers
Other:
requirements due to
physical condition peers
No. of serves:
□ people in areas affected by staff
disaster or environmental supervisors
extremes
suppliers
□ people from different
socioeconomic groups regular staff meetings that involve menu
discussions
□ people in remote areas
□ those with weight
problems: Satisfaction discussions with Health professionals
o underweight customer satisfaction discussions
o overweight customer surveys

o obese improvements suggested by:
customers
managers
peers
staff
supervisors
suppliers

discussions
Part A
1. Plan, write and cost each of your menus you have selected in the list above. Each menu must include a
minimum of 3-corses each. The food cost for each menu must not exceed $7.50 including all courses.
Complete the details for each menu as outlined below.
2. 1 menu type selected for main types of customer groups that have special dietary requirements must
consist of a 1-week cyclic menu or meal plan consisting of 7 3-course menu with a vegetarian option for
each day.
The “Menu Price Balance template” for menu 6 below has these provisions. The food cost for the cyclic
menu must not exceed $6.00 for any 3- course menu.
3. Each menu type must provide nutritionally balanced meal options for the relevant type of dietary
requirement.
4. Use the attached Standard Recipe Card Template (or your own choice of format) and list the ingredients
for each menu dish listed in your cycle menu including sides. Alternatively you may use the template
“Banquet Analysis Sheet” and cost each menu and all its components in this document.
5. The Portion size for each dish must consider that there are 3 courses a menu and portion size therefore
needs to reflect this.
6. Calculate each dish and show the cost per serve. Attach your yield calculations where necessary (if you
use vegetables or meat, then the calculations must show the net price based on net yields). The support
Tool Folder contains yield test tools to assist you in these calculations.

Menu 1
Dietary requirement
1. Course
2. Course
3. Course
Cost each dish of the menu in a Standard Recipe card (template) or use the
template SRC_multiple dishes to cost all dishes in one sheet and label each tab.
Menu 2
Dietary requirement
1. Course
2. Course
3. Course
Menu 3
Dietary requirement
1. Course
2. Course
3. Course
Menu 4
Dietary requirement
1. Course
2. Course
3. Course

Menu 5
Dietary requirement
1. Course
2. Course
3. Course
Menu 6 - Cyclic Menu/Meal Plan
Dietary requirement
Enter the individual courses in the “Menu Price Balance template_5_Day_Cycle” cost the individual menu
dishes in individual Standard recipe cards or in the spreadsheet “SRC_multiple dishes_5-day_Cycle (Each day
has a Tab marked M1-Dish 1 to M1 Dish 6[Monday] M2- Dish 1 to Dish 6 [Tuesday] and so forth)

Part B
1. List the review methods you have used for each method and provide the feedback you have received for
each menu. Provide details for the methods used to obtain feedback and details for the persons you have
consulted with.
Menu 1 Method used for feedback Feedback received – Details
How/Who?
Dish 1
Dish 2
Dish 3
How/Who?
Dish 1
Dish 2
Dish 3
How/Who?
Dish 1
Dish 2
Dish 3
How/Who?
Dish 1
Dish 2
Dish 3

How/Who?
Dish 1
Dish 2
Dish 3
How/Who?
Day 1
Day 2
Day 3
Day 4
Day 5
2. Identify which factors would suggest that changes need to be made to your menu items.
Part C
1. Apply the feedback you have received to the relevant menus or dishes and adjust the costing in a new
template or added tab. Clearly mark these as V2 (Version 2) or “revised”.
2. Attach the revised changes to this project for submission.
Assessment Evaluation Tool
Unit Code & Unit Name SITHKOP004 Develop menus for special dietary requirements
Assessment Type Written task
Assessment Name AT 1
Student’s name & ID
Assessment date/s
Is Student able to demonstrate the following: Performance Criteria

Yes No
[1.1, 1.2, 1.3, 1.4, 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 3.1, 3.2, 3.3, 3.4, 4.1, 4.2, 4.3]
(1.1) Identify dietary and cultural or religious menu requirements of different customer groups.
(1.2) Assess contemporary dietary trends and regimes.
(1.3) Liaise with other professionals to identify and confirm customer requirements.
(1.4) Identify health consequences of ignoring special dietary requirements of customers.
(2.1) Select a variety of suitable foods and meals for specific requirements.
(2.2) Identify appropriate combinations of food to meet macro and micro nutrient requirements.
(2.3) Develop menus and meal plans that promote good health and reduce the incidence of diet
related health problems.
(2.4) Prepare cyclic menus and balance nutritional requirements and variety.
(2.5) Incorporate sufficient choice of dishes into the menus.
(2.6) Recommend food preparation and cooking methods to maximise nutritional value of food.
(3.1) Calculate expenditure items to determine production costs of menu items.
(3.2) Calculate portion yields and costs from raw ingredients.
(3.3) Assess cost-effectiveness of proposed dishes against budgetary constraints and choose products
that provide high yield.
(3.4) Use correct terminology in menus and meal plans.
(4.1) Seek ongoing feedback from customers and others and use to improve menu performance.
(4.2) Analyse the success of special menus against dietary goals and customer satisfaction.
(4.3) Adjust menus based on feedback and success.
Document Name: SITHKOP004 Develop menus for special dietary requirements Created Date: Sept 2019
Document No: NIT-SITHKOP004-ET-AT1 Version No: V 1.0 Last Modified Date: Sept 2020
© Nova Institute of Technology Page Sequence: Page 1 of 4
Is Student able to demonstrate the following: Knowledge Evidence [1, 2, 3, 4, 5, 6, 7, 8, 9] Yes No
(1) Culinary terms and trade names for:

a) substitute ingredients used to produce dishes with special dietary recipes
b) ingredients suitable for meeting basic nutritional needs
c) ingredients that cause common allergic reactions
d) food additives and preservatives
(2) Main types and culinary characteristics of special diets that are part of contemporary Australian
society:
a) eating regimes:
• elimination
• macrobiotic
b) exclusions for allergies, contraindications with medicines or food intolerance
c) fat-free
d) fluids
e) food preferences
f) food restrictions
g) gluten-free
h) high carbohydrate
i) high or low energy
j) high or low protein
k) high fibre
l) lacto ovo
m) low carbohydrate
n) low cholesterol
o) low fat
p) low gluten
q) low kilojoule
r) low sugar
s) modified sodium or potassium
t) modified texture
u) nutritional requirements
v) portion size
w) substitutes:
 gluten-free flour
 yeast-free flour
 non-sugar sweeteners
x) sugar-free
y) type one and two diabetes
(3) Main types and culinary characteristics of cultural or religious diets that are part of contemporary
Australian society:
a) halal
b) Hindu
c) kosher
d) vegan
e) vegetarian
(4) Main types of customer groups that have special dietary requirements:
a) adolescents
b) athletes
c) children
d) defence forces
e) elderly
f) health care
g) ill or injured
h) infants
i) international tourists
j) nutritional and energy requirements due to physical condition
k) people in areas affected by disaster or environmental extremes
l) people from different socioeconomic groups
m) people in remote areas
n) those with weight problems:
 underweight
 overweight
 obese
(5) Meaning of:
a) drug-food interactions
b) food allergy
c) food intolerance
(6) key health and legal consequences of failing to address special requirements:
a) allergic reactions
b) anaphylaxis
c) food sensitivity or intolerance reactions
(7) Basic principles and practices of nutrition:
a) nutrients and their food sources
b) influences on food choice
c) food and beverage selection influences
d) food labelling and interpretation
e) role and implications of using food additives and preservatives
f) health implications of food choices
g) role of good nutrition in avoiding dietary diseases
h) effects of various cooking methods and food storage on nutrients
(8) Primary components of Australian Dietary Guidelines, in particular those for older Australians,
children and adolescents and their use in menu planning
(9) Methods and formulas for calculating portion yields and costs from raw ingredients:
a) butcher’s test
b) standard measures
c) standard yield tests
Comments/feedback to Student
Outcome:  Satisfactory  Unsatisfactory
Assessor: I declare that I have conducted a fair, valid, reliable, and flexible assessment with this student, and I have provided
appropriate feedback. I also declare that I have undertaken the indicated assessment integrity checks
Google check for plagiarism Yes No
Check for Copying/Collusion Yes No
Check for Authenticity (own work) Yes No
Cheating or use of model answers Yes No
Assessor name:
Assessor signature:
Assessment Evaluation Tool
Unit Code & Unit Name SITHKOP004 Develop menus for special dietary requirements
Assessment Type Project
Assessment Name AT 2
Student’s name & ID
Assessment date/s
Is Student able to demonstrate the following: Performance Evidence [1, 2, 3, 4, 5] Yes No
(1) Develop and cost at least six menus or meal plans that individually or in combination meet at least
six different special dietary requirements as specified in the knowledge evidence
(2) Two of the above menus or meal plans must reflect one or more cultural or religious dietary
requirements as specified in the knowledge evidence
(3) Two of the above menus or meal plans must address the special dietary requirements of different
customer groups as specified in the knowledge evidence
(4) Evaluate each of the above menus by obtaining at least two of the following types of feedback:
a) customer satisfaction discussions with:
 customers
 employees during the course of each business day
b) customer surveys
c) improvements suggested by:
 customers
 managers
 peers
 staff
 supervisors
 suppliers
d) regular staff meetings that involve menu discussions
e) satisfaction discussions with:
 customers
 allied health professionals
 dietitians
 medical specialists
f) seeking staff suggestions for menu items
(5) Develop above menus and menu plans within commercial time constraints, demonstrating:
a) methods for responding to feedback and adjusting menus
b) basic principles and practices of nutrition
Is Student able to demonstrate the following: Performance Criteria

Yes No
[1.1, 1.2, 1.3, 1.4, 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 3.1, 3.2, 3.3, 3.4, 4.1, 4.2, 4.3]
(1.1) Identify dietary and cultural or religious menu requirements of different customer groups.
(1.2) Assess contemporary dietary trends and regimes.
(1.3) Liaise with other professionals to identify and confirm customer requirements.
(1.4) Identify health consequences of ignoring special dietary requirements of customers.
(2.1) Select a variety of suitable foods and meals for specific requirements.
(2.2) Identify appropriate combinations of food to meet macro and micro nutrient requirements.
(2.3) Develop menus and meal plans that promote good health and reduce the incidence of diet
related health problems.
(2.4) Prepare cyclic menus and balance nutritional requirements and variety.
(2.5) Incorporate sufficient choice of dishes into the menus.
(2.6) Recommend food preparation and cooking methods to maximise nutritional value of food.
(3.1) Calculate expenditure items to determine production costs of menu items.
(3.2) Calculate portion yields and costs from raw ingredients.
(3.3) Assess cost-effectiveness of proposed dishes against budgetary constraints and choose products
that provide high yield.
(3.4) Use correct terminology in menus and meal plans.
(4.1) Seek ongoing feedback from customers and others and use to improve menu performance.
(4.2) Analyse the success of special menus against dietary goals and customer satisfaction.
(4.3) Adjust menus based on feedback and success.
Is Student able to demonstrate the following: Knowledge Evidence [2, 3, 4, 7, 8, 9] Yes No
(2) Main types and culinary characteristics of special diets that are part of contemporary Australian
society:
a) eating regimes:
• elimination
• macrobiotic
b) exclusions for allergies, contraindications with medicines or food intolerance
c) fat-free
d) fluids
e) food preferences
f) food restrictions
g) gluten-free
h) high carbohydrate
i) high or low energy
j) high or low protein
k) high fibre
l) lacto ovo
m) low carbohydrate
n) low cholesterol
o) low fat
p) low gluten
q) low kilojoule
r) low sugar
s) modified sodium or potassium
t) modified texture
u) nutritional requirements
v) portion size
w) substitutes:
 gluten-free flour
 yeast-free flour
 non-sugar sweeteners
x) sugar-free
y) type one and two diabetes
(3) Main types and culinary characteristics of cultural or religious diets that are part of contemporary
Australian society:
a) halal
b) Hindu
c) kosher
d) vegan
e) vegetarian
(4) Main types of customer groups that have special dietary requirements:
a) adolescents
b) athletes
c) children
d) defence forces
e) elderly
f) health care
g) ill or injured
h) infants
i) international tourists
j) nutritional and energy requirements due to physical condition
k) people in areas affected by disaster or environmental extremes
l) people from different socioeconomic groups
m) people in remote areas
n) those with weight problems:
 underweight
 overweight
 obese
(7) Basic principles and practices of nutrition:
a) nutrients and their food sources
b) influences on food choice
c) food and beverage selection influences
Document No: NIT-SITHKOP004-ET-AT2 Version No: V 1.0 Last Modified Date: Page Sequence:
Sept 2020
Page 3 of 4
d) food labelling and interpretation
e) role and implications of using food additives and preservatives
f) health implications of food choices
g) role of good nutrition in avoiding dietary diseases
h) effects of various cooking methods and food storage on nutrients
(8) Primary components of Australian Dietary Guidelines, in particular those for older Australians,
children and adolescents and their use in menu planning
(9) Methods and formulas for calculating portion yields and costs from raw ingredients:
a) butcher’s test
b) standard measures
c) standard yield tests
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appropriate feedback. I also declare that I have undertaken the indicated assessment integrity checks
Google check for plagiarism Yes No
Check for Copying/Collusion Yes No
Check for Authenticity (own work) Yes No
Cheating or use of model answers Yes No
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ASSESSMENT COVER SHEET

Student Name Student ID

FIRST ATTEMPT:  SECOND ATTEMPT: 

Assessment 1  S | NYS | DNS

Assessment 2  S | NYS | DNS

Final Assessment Result for this unit C / NYC

Administrative use only

Entered onto Student Management Database 

ASSESSMENT COVER SHEET Nova Institute of Technology

Assessment Submission details:

1. Please include following details on the top of your assessment:

Body text Page setup

 Font: Times New Roman  Top: 2.54 cm

To be deemed competent in this assessment you must:

 Correctly address all of the assessment requirements as described in this task

Assessment Activity 1 1|P a g e

You must provide a response to all questions in assessment Questions section.

4. Raw Food Diet –

5. Stone Age Diet –

Assessment Activity 1 2|P a g e

Question 3: Give an explanation for each health-related diet?

4. Increased dietary fibre –

5. Weight loss diets –

Assessment Activity 1 3|P a g e

Assessment Activity 1 4|P a g e

Fish and shellfish

Question 7: List 5 examples of gluten-free grains and starches?

Assessment Activity 1 5|P a g e

Assessment Activity 1 6|P a g e

Question 13: List 6 recommendations for healthy eating for diabetes?

Assessment Activity 1 7|P a g e

Question 15: Which factors may affect the Glycaemic Index?

Assessment Activity 1 8|P a g e

Assessment Activity 1 9|P a g e

High intake of plant foods, low salt intake

Low fat and saturated fat intake

Low alcohol intake

Adequate to high calcium intake

Infrequent and low sugar intake

Adequate iron and folate intake

3. Defence Force Personnel –

5. People in remote areas –

6. Naming the dish –

Question 37: List 3 key expenses incurred in the kitchen?

2. Product consistency and food safety –

4. Preparation steps and waste control –

5. Production steps and quality control –

6. Service processes and quality assurance –

Assessment Submission details:

1. Please include following details on the top of your assessment:

Body text Page setup

 Font: Times New Roman  Top: 2.54 cm

To be deemed competent in this assessment you must:

 Correctly address all of the assessment requirements as described in this task

Assessment Activity 2 1|P a g e

Assessment Activity 2 2|P a g e

The following formulas are relevant for this assessment:

Food cost Percentage:

Assessment Activity 2 3|P a g e

No. of serves: □ high or low protein peers

□ high fibre staff

□ lacto ovo supervisors

□ low carbohydrate suppliers