2.0 - SITHKOP004 - Project - PART 1 - V92020

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS– Project -Part 1
ASSESSMENT METHOD 2 – Project- Part 1
Instructions for students
1. This assessment requires you to develop and cost menus or meal plans that meet different
special dietary requirements of customers.
2. This assessment consists of two parts as follows

Part 1- Develop and cost six menus
Part 2- Research on dietary trends or regime
3. The Part 1 is consisting with following tasks as per the table below. Student must complete
all the tasks listed in the table.
Once you completed the task, you must tick the submitted column
Task no Task description Submitted
Task 1 Menu 1 – Cyclic menu
Task 1.1 Identify the dietary and cultural requirements customers
Task 1.2 Document a menu overview
Task 1.3 Develop menus and meal plans for special diets
Task 1.4 Cost menus
Task 1.5 Monitor menu performance
Task 1.6 Review performance report
Task 2 Menu 2
Task 2.4 Cost menus
Task 3 Menu 3
Task 3.4 Cost menus
Task 4 Menu 4
Task 4.4 Cost menus
Task 5 Menu 5
Task 5.4 Cost menus
Task 6 Menu 6
Version: September 2020

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Task 6.4 Cost menus
1. To achieve competency in this assessment, you must satisfactorily demonstrate all the
skills listed in the marking guide.
2. Assessor will inform you the submission date for this assessment. It recommends
allocating approximately 24 hours for this assessment, if required additional time can be
requested by discussing with your assessor.
3. You could complete this assessment in a classroom based, computer lab, simulated
environment and self-paced.
4. You are required to use word processing software to complete the tasks. (E.g. MS Word).
5. Your assessor will provide you with soft copies of required templates for this assessment.
6. Recommended font sizes for the documents should range between 10 and 14 and font
type should be Calibri, Arial, Times New Roman or Tahoma.
7. On completion, you are required to submit all the tasks to your assessor.
8. Your assessor will explain the assessment with you prior to commencement, this
will allow you the opportunity to ask questions in completing your work.
9. You must use only black or blue pens to complete all documents.
10. If you have any special needs, you must inform the assessor before commencing
the assessment.
11. Assessor will brief the assessment policy before commencing the assessment to
students, all additional and specific instructions are listed under each task.
12. If you do not agree with the outcome, you could discuss the matter with your
assessor. If it’s unsuccessful you could appeal the outcome by lodging a formal
complaint as per the assessment EAA policy and procedure.
13. If your work is found to have been plagiarised or copied from another source
without proper references, the submitted work will be subject to the plagiarism and
academic dishonesty policy of EAA.
14. Copying, paraphrasing or summarising the work of another student or another source
without appropriate acknowledgement is considered as plagiarism. Therefore, the
assessment must be your own work.

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Part 1- Assessment overview

1. You must read the“SITHKOP004_Background information” document given by your
assessor before commencing the assessment
2. You are required to develop and cost at least six menus or meal plans that individually or
in combination meet at least six different special dietary requirements listed in
the“SITHKOP004_Background information” document
3. At least one menu must be a cyclic menu.
4. Other types of menu formats can be used when preparing all other menus, for example, à la
carte, set, daily, seasonal or weekly menu formats.
5. Two of the menus or meal plans must address the special dietary requirements of
different customer groups listed in the“SITHKOP004_Background information” document.
6. Two of the menus or meal plans must reflect one or more cultural or religious dietary
requirements listed in the“SITHKOP004_Background information” document.
7. All menus must be evaluated by obtaining at least two of the types of feed backlisted in
the“SITHKOP004_Background information” document for each menu.
8. Menus or menu plans must:

a. be developed within commercial time constraints
b. demonstrate methods for responding to feedback and adjusting menus
c. incorporate basic principles and practices of nutrition, including macro- and
micronutrient requirements.
9. There are six tasks in this assessment, one for each of the six menus you must
10. Once you complete each task, you need to tick the completed column in the above table.
Before your final submission check that you attached all the evidence and the tasks
Task 1: Menu 1 – Cyclic menu

Task 1.1: Identify the dietary and cultural requirements of customers
Instructions to complete the task
1. Select a customer group for your cyclic menu.
2. Customer groups could relate to your workplace or training environment or could be based
on realistic hospitality businesses.
3. Identify the dietary and cultural requirements of your customer group.
4. You must confirm your selected customer group and dietary, cultural or religious
requirements with your trainer/assessor prior to undertaking this assessment.
5. 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.

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6. Write your responses for the following
What customer group is your menu

developed for
What are their dietary and/or cultural

requirements
What sources of information did you use

to determine these requirements
Whom did you liaise with to identify and

confirm customer requirements
What would the health consequences (if

any) be if you ignored the special
dietary requirements of this customer
group
What goals(s) would you set for your
menus based on the information you’ve
researched about your customer group.
That is, what are you hoping to achieve
by planning and documenting a meal
plan and menu
Task 1.2: Document a menu overview

1. Refer to the “Menu overview” document given your assessor.
2. Discuss and confirm the time periods for your cyclic menu prior to commencing this task,
for example, two, three or four weeks.
3. Brainstorm a range of menu ideas to suit the customer, dietary and cultural or religious
requirements identified in Task 1.1 for at least two weeks of your cyclic menu.
4. Sort your menu suggestions into a rough draft of your menu using the menu overview
template.
5. Save your completed menu overview as Menu 1 overview and use the same name as the
heading in the document. You will use this information to complete Task 1.3. You must
submit this document together with the project.
6. It is important that you include the menu number in your file name (as above) and number
the tasks sequentially. You are required to repeat these tasks for six different menus
throughout this assessment.

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Task 1.3: Develop menus and meal plans for special diets
1. Refer to the Daily meal plan and checklist given by your assessor
2. Print or copy and paste seven copies of the daily menu plan and checklist (one copy for
each day of the week).
3. 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.
4. Complete the table for each menu item (breakfast options, morning tea, lunch options,
afternoon tea and dinner options) for each day of the week.
5. 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.
6. Save your completed meal plans as “Menu 1_Daily meal plan”.
7. Submit Menu 1 overview and Menu 1_Daily meal plan to your assessor. Together with the
project.
Task 1.4:Cost menus
1. Refer to the Menu costing template to complete this task.
2. Select one day from the menu developed in Task 1.3.
3. Calculate the portion yields and costs of all ingredients required to prepare and produce all
menu options offered on your selected day.
4. Calculate other expenditure items used in the preparation or service of the menu item.
5. Calculate the total cost for one serve or portion for each menu option.
6. You must complete one menu costing table for each menu item.
7. Print or copy and paste the menu costing template as many times as required.
8. Save your completed costings as “Menu 1_Menu costing “and submit it to your assessor.
Task 1.5: Monitor menu performance

1. Refer to the SITHKOP004_Background information and read the information provided on
methods of evaluation.
2. Implement the menu in your workplace or training environment.
3. Monitor the performance of the menu by obtaining feedback from customers or others by
using at least two of the methods listed in SITXHKOP004_Background information.

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4. You can use feedback mechanisms currently used within the organisation, modify existing
mechanisms to assist in gathering necessary information, or create your own.
5. Document and analyse the results of your feedback to determine the following.
a. Success of your menu against dietary goals for the customer group nominated in
Task 1.1
b. Level of customer satisfaction with the menu
6. 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.
7. 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.
8. Submit the following to your assessor:

 Menu 1_Feedback analysis
 Menu 1_Feedback example 1
Task 1.6: Review performance report
 Answer the following questions based on your analysis of feedback in Task 1.5.
What methods/techniques did you use to

obtain feedback
Who did you seek feedback from

Did you achieve the dietary goals you set in
Task 1.1
Which menu items did not meet dietary goals
Briefly explain why you think menu items did or

did not meet dietary goals
Which menu items rated the highest customer

satisfaction score
Which menu items rated the lowest customer
satisfaction score
Briefly explain why you think customers were

or were not satisfied with the menu items

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Describe the changes you would make to your

completed menu based on the feedback you
received.
Task 2: Menu 2

1. Select a customer group for your menu.
6. Write your responses for the following
What customer group is your menu developed for

requirements
What sources of information did you use to

determine these requirements
Whom did you liaise with to identify and confirm

customer requirements
What would the health consequences (if any) be

if you ignored the special dietary requirements of
this customer group

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What goals(s) would you set for your menus

based on the information you’ve researched
about your customer group. That is, what are you
hoping to achieve by planning and documenting a
meal plan and menu

1. Refer to the Menu overview document provided by your assessor.
2. Discuss and confirm the time periods for your menu prior to commencing this task, for
example, two, three or four weeks.
requirements identified in Task 2.1 for at least two weeks of your menu.
template.
5. Save your completed menu overview as “Menu 2 overview”. You will use this information to
complete Task 2.3.
6. Submit the task together with the project.
1. Refer to the Daily meal plan and checklist provided by the assessor.
3. Complete a meal plan for each day of the week for the first week of your menu as per your
menu overview from Task 2.2.
group.
6. Save your completed meal plans as Menu 2_Daily meal plan.
7. Submit the following to the assessor together with the project.

 Menu 2 overview

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 Menu 2_Daily meal plan to your assessor.
Task 2.4: Cost menus

1. Refer to the Menu costing template provided by the assessor to complete the task 2.4.
8. Save your completed costings as Menu 2_Menu costing and submit it to your assessor
together with the project
1. Refer to the“SITXHKOP004_Background information” and read the information provided

on methods of evaluation.
Task 2.1
6. Save your feedback results and analysis locally as “Menu 2_Feedback analysis”. You will

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obtain feedback. Save as Menu 2_Feedback example 1 and Menu 2_Feedback example 2.
8. Submit the following to your assessor together with the project.


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 Write your response to the following based on your analysis of feedback in Task 2.5.

obtain feedback

Task 2.1
Briefly explain why you think menu items did

or did not meet dietary goals

satisfaction score

satisfaction score


received

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Task 3: Menu 3
6. Write your responses for the following.

developed for

developed for

requirements
What sources of information did you

use to determine these
requirements
Whom did you liaise with to identify
and confirm customer requirements
What would the health

consequences (if any) be if you
ignored the special dietary
requirements of this customer group
What goals(s) would you set for your
menus based on the information
you’ve researched about your
customer group. That is, what are
you hoping to achieve by planning
and documenting a meal plan and
menu

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1. Refer to the Menu overview document given by the assessor.
2. Discuss and confirm the time periods for your menu prior to commencing this task, for
template.
5. Save your completed menu overview as Menu 3 overview. You will use this information to
complete Task 3.3.
6. You could submit this assessment together with the project.
1. Refer to the Daily meal plan and checklist given by your assessor to complete the task
group.
7. Submit Menu 3 overview and Menu 3_Daily meal plan to your assessor together with the
project.

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1. Refer to the Menu costing template given by the assessor to complete the Task 3.4.
8. Save your completed costings as Assessment C_Menu 3_Menu costing and submit it to
your assessor.
1. Refer to the SITHKOP004_Background information and read the information provided on

methods of evaluation.
using at least two of the methods listed in SITHKOP004_Background information.
a. Document and analyse the results of your feedback to determine the following.
b. Success of your menu against dietary goals for the customer group nominated in
Task 3.1
5. Level of customer satisfaction with the menu
6. Save your feedback results and analysis locally as Menu 3_Feedback analysis. You will
obtain feedback. Save as Menu 3_Feedback example 1 and Menu 3_Feedback example 2.
8. Submit the following to your assessor together with the project


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 Complete the following report based on your analysis of feedback in Task 3.5.
What methods/techniques did

you use to obtain feedback
Did you achieve the dietary goals

you set in Task 3.1
Which menu items did not meet

dietary goals
Briefly explain why you think

menu items did or did not meet
dietary goals.
Which menu items rated the

highest customer satisfaction
score

lowest customer satisfaction
score

customers were or were not
satisfied with the menu items

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Describe the changes you would

make to your completed menu
based on the feedback you
received.
Task 4: Menu 4

6. Write your responses to the following
What customer group is your menu developed

for

requirements


What would the health consequences (if any)

be if you ignored the special dietary

about your customer group. That is, what are
you hoping to achieve by planning and

Page 16 of 31
documenting a meal plan and menu
1. Refer to the Menu overview document provided by the assessor.
2. Discuss and confirm the time period for your menu prior to commencing this task, for
template.
complete Task 4.3.
6. You could submit this assessment together with the project.
1. Refer to the Daily meal plan and checklist.
group.
project.

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1. Refer to the Menu costing complete provided by the assessor to complete Task 4.4.
together with the project.
1. Refer to the “SITHKOP004_Background information” and read the information provided

on methods of evaluation.
6. Success of your menu against dietary goals for the customer group nominated in Task 4.1
2.
10. Submit the following to your assessor together with the project

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obtain feedback

Task 4.1
Briefly explain why you think menu items did

or did not meet dietary goals

satisfaction score

satisfaction score


received

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Task 5: Menu 5
6. Write your response to the following:
What customer group is your menu developed

for?

requirements

requirements



What would the health consequences (if any)

be if you ignored the special dietary
about your customer group. That is, what are
you hoping to achieve by planning and
documenting a meal plan and menu

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1. Refer to the Menu overview document given by the assessor.
3. Brainstorm a range of menu ideas to suit the customer, dietary, and cultural or religious
template.
complete Task 5.3.
6. You could submit this assessment task together with the project.
1. Refer to the Daily meal plan and checklist given by your assessor.
group.
assessment.

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1. Refer to the Menu costing template to complete the Task 5.40.
8. Save your completed costings as Menu 5_Menu costing and submit it to your assessor.
1. Refer to the SITHKOP004_Background information document and read the information

provided on methods of evaluation.
6. Success of your menu against dietary goals for the customer group nominated in Task 5.1
2.

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What methods/techniques did

you use to obtain feedback

you set in Task 5.1

dietary goals

menu items did or did not meet
dietary goals

score

lowest customer satisfaction
score

satisfied with the menu items.

received

Page 25 of 31
Task 6: Menu 6
 Instructions to complete the task
6. Write your response for the following.
What customer group is your

menu developed for
What are their dietary and/or

cultural requirements
What sources of information

did you use to determine these
requirements
Whom did you liaise with to

identify and confirm customer
requirements
What would the health

consequences (if any) be if
you ignored the special dietary
requirements of this customer
group
What goals(s) would you set
for your menus based on the
information you’ve researched
about your customer group.
That is, what are you hoping to
achieve by planning and
documenting a meal plan and
menu

Page 26 of 31
 Instructions to complete the task
1. Refer to the Menu overview document provided by the assessor.
template.
complete Task 6.3.
6. You could submit this assessment task together with the project.
1. Refer to the Daily meal plan and checklist to complete this task
group.
project
1. Refer to the Menu costing template to complete the Task 6.4.

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together with the project.

1. Refer to the “SITHKOP004_Background” information document and read the information
provided on methods of evaluation.
Task 6.1
2.


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What methods/techniques did you

use to obtain feedback

you set in Task 6.1

dietary goals
Briefly explain why you think menu

items did or did not meet dietary
goals

score
Which menu items rated the lowest

customer satisfaction score

satisfied with the menu items.

received.

Page 29 of 31
To be completed by the assessor.
Marking guide - Project
Menu 1 Menu 2 Menu 3 Menu 4 Menu 5 Menu 6

If not satisfactory
Did the learner successfully demonstrate evidence of their ability Satisfactory Satisfactory Satisfactory Satisfactory Satisfactory Satisfactory
please comment
to do the following? Yes No Yes No Yes No Yes No Yes No Yes No
Identified the dietary, cultural and religious menu
requirements of different customer groups.
Liaised with other professionals as listed below to identify
and confirm customer requirements.
 Allied health professional
 Dietitians
 Medical specialists
 nutritionists
Considered the input of health and other professionals in
the menu-planning process.
Confirmed health consequences of ignoring special
dietary requirements of customers.
Selected a variety of suitable foods and meals for specific
requirements.
Identified appropriate combinations of food to meet
macro- and micronutrient requirements.
Developed and wrote menus and meal plans that
promote good health and reduce the incidence of diet-
related health problems.
Used planning and organisation skills to complete menus
within commercial time constraints.
Prepared cyclic menus and balanced nutritional
requirements and variety.

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Menu 1 Menu 2 Menu 3 Menu 4 Menu 5 Menu 6

If not satisfactory
Did the learner successfully demonstrate evidence of their ability Satisfactory Satisfactory Satisfactory Satisfactory Satisfactory Satisfactory
please comment
to do the following? Yes No Yes No Yes No Yes No Yes No Yes No
Assess contemporary dietary trends and regimes
Incorporated sufficient choice of dishes into the menus.
Calculate following expenditure items to determine
production costs of the menus
 ingredients
 labour
 operational costs of the kitchen
 wastage
Used correct terminology in menus and meal plans.

Calculated portion yields and o=costs from raw
ingredients
Assess cost-effectiveness of proposed dishes against
budgetary constraints and choose products that provide
high yield.
Seek feedback from customers and others and use to
improve menu performance
Analyse the success of special menus against dietary
goals and customer satisfaction
Adjust menus based on feedback and success
Used appropriate oral communication skills to seek
feedback.

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2.0 - SITHKOP004 - Project - PART 1 - V92020

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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS– Project -Part 1

ASSESSMENT METHOD 2 – Project- Part 1

Instructions for students

2. This assessment consists of two parts as follows

Version: September 2020

Version: September 2020

Part 1- Assessment overview

3. At least one menu must be a cyclic menu.

8. Menus or menu plans must:

Task 1: Menu 1 – Cyclic menu

1. Select a customer group for your cyclic menu.

3. Identify the dietary and cultural requirements of your customer group.

Version: September 2020

6. Write your responses for the following

What customer group is your menu

What are their dietary and/or cultural

What sources of information did you use

Whom did you liaise with to identify and

What would the health consequences (if

Task 1.2: Document a menu overview

Version: September 2020

6. Save your completed meal plans as “Menu 1_Daily meal plan”.

Task 1.4:Cost menus

1. Refer to the Menu costing template to complete this task.

2. Select one day from the menu developed in Task 1.3.

Task 1.5: Monitor menu performance

2. Implement the menu in your workplace or training environment.

Version: September 2020

8. Submit the following to your assessor:

Task 1.6: Review performance report

Instructions to complete the task

What methods/techniques did you use to

Who did you seek feedback from

Which menu items did not meet dietary goals

Briefly explain why you think menu items did or

Which menu items rated the highest customer

Briefly explain why you think customers were

Version: September 2020

Describe the changes you would make to your

Task 2.1: Identify the dietary and cultural requirements of customers

1. Select a customer group for your menu.

3. Identify the dietary and cultural requirements of your customer group.

6. Write your responses for the following

What customer group is your menu developed for

What are their dietary and/or cultural

What sources of information did you use to

Whom did you liaise with to identify and confirm

What would the health consequences (if any) be

Version: September 2020

What goals(s) would you set for your menus

Task 2.2: Document a menu overview

1. Refer to the Menu overview document provided by your assessor.

6. Submit the task together with the project.

Instructions to complete the task

6. Save your completed meal plans as Menu 2_Daily meal plan.

7. Submit the following to the assessor together with the project.

Version: September 2020

 Menu 2_Daily meal plan to your assessor.

Task 2.4: Cost menus

2. Select one day from the menu developed in Task 2.3.

Task 2.5: Monitor menu performance

Instructions to complete the task

1. Refer to the“SITXHKOP004_Background information” and read the information provided