RTO No.

31736 | CRICOS 03010G

HOSPITALITY

SITHCCC018
Prepare food to meet special dietary
requirements
Assessment Tool 2 of 3: Practical project

PRINT CLEARLY - Please fill out the following using Black or Blue colour only.

Qualification

Student name

Student number

Student email

Assessor name

Assessment due
date
Submission date Attempt 1 Date: Attempt 2 Date: Attempt 3 Date:

Result for attempt

(S or NS)

Note: If you have not signed the student declaration on the next page your submission will not be accepted.
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SITHCCC018 Prepare food to meet special dietary requirements

Student declaration of authenticity

Before you submit this Assessment Tool you must declare that the work is your own. Read the
text below. Sign the declaration if you agree with all of the statements.

I declare:

 This assessment is my own work, based on my own study and research and no part of it has
been copied from any other source, except where due acknowledgement/reference has been
made. (Plagiarism is not permitted in any form)
 A late submission fee of $150 per unit of competency will apply before my submission will be
marked if my submission is made past the due time and date.
 If this assessment is based on teamwork, as authorised by the assessor, I have not submitted
the same final version of any assessment material as another student.
 I have not previously submitted this assessment or any part of this assessment for this or any
other course/unit unless required to do so in a resubmission.
 I have kept a copy of my assessment.
 I give permission for my assessment to be reproduced, communicated, compared and
archived for the purposes of detecting plagiarism or collusion and to fulfil Queensford
College’s requirements as an RTO.
 Any assessment marked as unsatisfactory will require me to undergo reassessment;
reassessment may involve different assessment to that originally undertaken.
 I have read and understand the policies and procedures relating to assessment as outlined in
the Queensford College Student Handbook (or the International Student Handbook) and the
Student Assessment Guide.

Signed: Dated:

Note: If you are completing this document electronically, use either a scanned and cropped jpg
image of your signature or type your name in the space above.
For documents submitted through Moodle, the inclusion of this declaration with any form of
signature, however presented, with your submission, indicates that you understand and agree the
declaration is true.

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SITHCCC018 Prepare food to meet special dietary requirements

Assessment Tool 2 of 3: Practical project

Purpose
This Assessment Tool will allow you to demonstrate your understanding of how to cater to
customers with special dietary requirements including communicating with customers, confirming
their requirements, researching suitable recipes and/or understanding ingredients so that
exclusions or substitutions can be made, and modifying recipes and/or menu items. In doing so,
you will be following the 3-step process as outlined in section 4.0 of the Learning Guide.

Location
Parts A and C of this Assessment Tool requires you to participate in a role-play with your assessor.
This can be done while attending 1 of your classes or can be done online (only by prior
arrangement with your assessor).
Part B and D of this Assessment Tool are to be completed in your own time, at home or in the
College computer lab and submitted via Moodle.

Resources supplied by your assessor

Documents
N/A
Physical resources
Your assessor will play the roles of other people in the role play so that you can communicate to
obtain the information you require.

Resources you will need to provide

Computer and internet access

How to submit this Assessment Tool

What?  A copy of this Assessment Tool, named correctly and completed with your
responses.
 Remember to fill in the cover sheet before submission.

When? Your assessor will advise when this Assessment Tool is due.

Where? Upload the document to the submission link for Assessment Tool 2 of 3 in Moodle.
If your assessor advises not to use Moodle you may hand in your printed copy of
this Assessment Tool however you MUST keep a copy.

What you must do to achieve Satisfactory for this Assessment Tool

This Assessment Tool is the second of 3 assessments for this Unit of Competency. You must

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SITHCCC018 Prepare food to meet special dietary requirements

achieve a Satisfactory result for each of the 3 Assessment Tools to achieve an overall mark of
Competent of this Unit of Competency.
You are permitted 3 attempts at this assessment.

Instructions

1. Make a copy of this document. Name it SITXHCCC018_[Your Name]_AT 2 of 3_submission1

(if your first attempt, submission2 if your second etc.)

2. Complete all Parts (A, B, C and D) where you are asked to provide evidence. Under each Part
you are given the Marking criteria.
3. Complete the cover sheet and sign the declaration of authenticity before submission.

4. When you have completed this document submit it to Moodle by clicking on the link named
SITHCCC018_AT 2 of 3_Submission link. You MUST keep the original of this document
somewhere safe.

Part A Role play – Identifying the customer’s requirements

You are to perform this Part of the Assessment Tool in class.
If you are not able to do so in class, you will need to make an appointment with your assessor for a
time in which you can conduct the role play. You will also need to follow up this Part A Role play with a
further role play (in Part C), after you have done some research and prepared a proposal for dishes in
Part B.

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SITHCCC018 Prepare food to meet special dietary requirements

Scenario
The scenario for the role play is as follows.
You are the Head Chef of the Coronet Room which is the fine dining restaurant at Hillmans by the
Sea, a boutique hotel at 3 locations; there is 1 in Queensland, New South Wales and South Australia.
The restaurant has been booked for a small Summer evening wedding for 48 guests. The bride,
Sabrina St John, has come in to speak to you about the catering arrangements. The menu was a
standard selection provided by the Function Sales team a few weeks ago and is as follows:

Menu
Entrée
Beef carpaccio
with baby capers, watercress, blistered tomatoes and a tonnato dressing
or
Grilled green asparagus, char grilled figs, poached egg and Swiss gruyere
served with artisan sourdough

Main course
Gippsland Lamb rack on a bed of sweet potato puree
served with caramelised French eschallots, mange touts and cranberry jus
or
Seared Tasmanian salmon fillet, tiger prawns, black mussels and baby clams
served in a coconut saffron broth

Dessert
Guava panna cotta
served with a mango cheek, topped with vanilla spun sugar,
passionfruit pearls and pineapple flowers
or
Coffee and walnut mousse log
served with bitter chocolate ice cream and pear and cinnamon crisps

However, at that time, they told Ms St John that, once she had received RSVPs from the guests and
ascertained the various special dietary requirements, she should return and the Head Chef would
discuss providing substitute or modified dishes (of this same quality) for some guests, if necessary. The

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Head Chef has delegated this task to you—finding out what the dietary requirements are, if any, and
coming up with some ideas to satisfy this guest.
Before the role play
You will need to understand what ingredients are in every dish above. Go on line and find out what
ingredients are in each of the dishes. You do not need to know exactly the recipe; you only need to
find a general recipe and list the ingredients, so you can give advice about the menu. For example,
what is beef carpaccio? What are capers? What is tonnato dressing? What are mange touts etc.
In the role play
Your assessor will play the role of Ms St John.
Your first task is to speak to Ms St John and find out what the special dietary requirements of the
guests are and whether the menu, as is, will still be satisfactory.
You need to find out whether Ms St John is comfortable with having a dish changed completely or
whether it is possible and easier to make a modified/substituted version prepared just for the guests
requiring a special dietary requirement.
Your objective at this point is to document clear instructions about what is allowed and not allowed,
to listen very carefully to what Ms St John is telling you and note the special requirements. You need
to answer any questions with the information you have found out about the ingredients.
Make hand written notes as you speak to Ms St John.
After the role play
Type up your notes in the space below listing the special dietary requirements that you established
and Ms St John’s preference in how to change the menu.

Marking criteria
Did the student… S N Feedback (MUST be provided if NS is
S ticked)

1 Record confirmation of all the dietary

requirements of the customer Ms St
John for the wedding function?

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Part B Consider and research
Complete this Part of the Assessment Tool in your own time.
Now that you have established the requirements, you must decide whether to modify or substitute ingredients or whether to substitute a dish. If more than
10 guests require a special dish then you may make a complete substitution. If less than 10 guests have the special requirement, you need to substitute an
ingredient or modify a dish i.e. you cannot make a whole new dish just substitute the necessary components.
You only need to offer 1 dish that a guest can eat (for each of entrée, main and dessert. You do not have to have both dishes suitable for every guest).
Take 1 dietary requirement at a time. Go through the menu and note whether the menu item needs changing or you should substitute an ingredient.
Complete Columns 1 and 2 of the Planning table below.
Once you have completed all of Columns 1 and 2, complete Column 3.
Then, look at recipes and get ideas for dishes. Complete Column 4 with your ideas.
In the first row an example has been give of how to complete table. But note – the example is not part of this scenario.
Planning table
1 Menu item 2 What special dietary requirements 3 What will I do – get a 4 Idea for a dish based on your research.
affect this dish? completely new dish or Or describe dish with exclusions.
just exclude/substitute Make sure description covers all
ingredients? important ingredients or copy and paste
recipe below and refer to it here

Example:
Herb roasted organic chicken on a
bed of wild mushroom risotto served
with grilled asparagus, splashed
with an infused oil of roasted
eschallots, lemon and garlic
2 guests are vegetarian (lacto)
1 guest has intolerance to any of the
allium family of plants, e.g. garlic,
onions, eschallots
Only affects 3 guests so try
to exclude/substitute.
If serve larger portion without chicken –
could be for vegetarian. Make sure stock is
vegetable stock for vegetarian – however
could be vegetable stock for all guests. Will
have to leave onion out of stock. Make a
good mushroom and herb-based stock
instead.
Make separate oil for the guest who is
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SITHCCC018 Prepare food to meet special dietary requirements

1 Menu item 2 What special dietary requirements 3 What will I do – get a
affect this dish? completely new dish or
just exclude/substitute
ingredients?
4 Idea for a dish based on your research.
Or describe dish with exclusions.
Make sure description covers all
important ingredients or copy and paste
recipe below and refer to it here

intolerant.
So options:
Vegans have no chicken but served extra
risotto and asparagus on top.
Allium intolerant guest has no oil
Make stock for all guests without onion. Or
just 4 portions with veg stock(no onion)
Beef carpaccio
with baby capers, watercress,
blistered tomatoes and a tonnato
dressing

Grilled green asparagus, char grilled

figs, poached egg and Swiss gruyere
served with artisan sourdough

Gippsland Lamb rack on a bed of

sweet potato puree
served with caramelised French
eschallots, mange touts and
cranberry jus

Seared Tasmanian salmon fillet, tiger

prawns, black mussels and baby
 HOSPITALITY
SITHCCC018 Prepare food to meet special dietary requirements

1 Menu item 2 What special dietary requirements 3 What will I do – get a
affect this dish? completely new dish or
just exclude/substitute
ingredients?
4 Idea for a dish based on your research.
Or describe dish with exclusions.
Make sure description covers all
important ingredients or copy and paste
recipe below and refer to it here

clams
served in a coconut saffron broth

Guava panna cotta

served with a mango cheek, topped
with vanilla spun sugar,
passionfruit pearls and pineapple
flowers

Coffee and walnut mousse log

served with bitter chocolate ice
cream and pear and cinnamon crisps

Once you have completed the table above, consult with 2 other members of your kitchen team and review your ideas in Column 4 with them.
Your team members should give you feedback as to:
 Whether you have taken into account all the necessary special dietary requirements for that item on the menu
 Whether your idea for as substitution or exclusion will meet the special dietary requirements
 Whether it is clear, from the description of new dishes what ingredients the dish contains
 Whether the changed dishes are satisfactory for a menu of this type (Remember it is a wedding, so pie and mushy peas will not do)
 Whether the dish can be achieved by the kitchen team

Insert the names of the kitchen team members with whom you spoke and summarise the feedback each team member gave you in the table below.
 HOSPITALITY
SITHCCC018 Prepare food to meet special dietary requirements

Team member’s name What feedback did this person give you on your proposal

If, after you were given feedback, you realised that any of the information you filled in the table was incorrect, leave it there but put a line through it and
write the new information underneath. Then run the new information by the 2 team members again.
It is not important that you get the first attempt correct. It is important that, having discussed the proposal with others, you get the correct information and
eventually put together a proposal that meets all the dietary requirements of the guests.
Marking criteria
Did the student… S NS Feedback (MUST be provided if NS is ticked)

1 Clearly record what ingredients are suitable and unsuitable?

This is evidenced by the information in Column 2

2 Access recipes and propose dishes and menu items to satisfy

all special dietary requirements of wedding guests?

3 Modify existing dishes to meet special dietary requirements of

wedding guests?

4 Negotiate with other kitchen team members whether the

proposed response is suitable to meet special dietary needs?
Part C Confirm requirements and check what you have come up with
Before the role play
Make sure that you have completed Part B.
Your assessor will play the role of Head Chef.
You now need to speak to your Head Chef and explain what Ms St John’s requests were and what
you have planned for the wedding as substitute /modified dishes.
Conduct the role play with your assessor.
During that discussion make hand-written notes about what is said and if you need to change any of
your ideas or you missed anything.
After the role play
Type up your notes in the space below to record your meeting with the Head Chef. What did you
propose/ What did they say? Any changes from your proposal?
If you were instructed by the Head Chef to change one of your ideas or do further research, you
must have a further role play with the assessor as Head Chef.
The Head Chef will confirm if the proposed menu addresses all the special dietary requirements, and
whether what you propose is feasible to produce.
Role play discussion

Once you have settled the new menu with the Head Chef, you need to record what is going to be
prepared. Communicate this to the kitchen staff and wait staff by filling out the table below about
what is to be prepared and served for the function—function menu summary.
A copy of this function menu summary will also be sent to Ms St John as confirmation of meeting
here dietary requirements.
Look at the example below to guide you. It assumes the dish suggested in the example in Part B has
been modified. It also assumes there were 48 guests. And 2 guests are vegetarian (lacto) and
1 guest has intolerance to any of the allium family of plants, e.g. garlic, onions, eschallots.

For this wedding, assume you will be producing 1/2 of each of the 2 dishes for the guests who do not
have special requirements. For example, for a wedding of 50 guests, if the guests had a choice
between fish and beef, you would prepare 25 of each and put the 2 dishes down alternately. Then
people at the table swap if they do not want the dish that they were served.
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SITHCCC018 Prepare food to meet special dietary requirements

Function menu summary

Example of 1 main (not in scenario)

Portions Special dietary requirement Dish

to
prepare
20 None Herb roasted organic chicken on a bed of wild
mushroom risotto served with grilled asparagus,
splashed with an infused oil of roasted eschallots,
lemon and garlic.
Stock for risotto to be suitable for vegetarian and no
onion
3 For lacto vegetarians wild mushroom risotto served with grilled asparagus,
splashed with an infused oil of roasted eschallots,
lemon and garlic.
Stock for risotto to be suitable for vegetarian and no
onion
Extra portions of asparagus and risotto – double each
1 Intolerant to allium Herb roasted organic chicken on a bed of wild
(Garlic/onions/eschallots) mushroom risotto served with grilled asparagus.
Do not splash with infused oil
Make special single portion of lemon infused oil with
rosemary – distinguish with piece of rosemary from oil
when plating)

St John-Harrison wedding entrees

Portions Special dietary requirement Dish
to
prepare
Entrée One

Or Entrée Two

St John-Harrison wedding mains

Portions Special dietary requirement Dish
to
prepare
Main One

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Portions Special dietary requirement Dish

to
prepare

Or Main Two

St John-Harrison wedding desserts

Portions Special dietary requirement Dish
to
prepare
Dessert One

Or Dessert Two

Marking criteria
Did the student… S N Feedback (MUST be provided if NS is
S ticked)

1 Liaise with the Head Chef to clarify that

the proposed menu does satisfy all
requirements and is feasible for
production?

2 Communicate the dietary requirements

by correctly completing the function
menu summary sheet so that all staff are
informed of the menu and how it meets
the guest’s dietary requirements for
preparation and service.

Part D Sequence food preparation and production

Now that you have settled on a menu and determined what dishes to make and how many of each
need to be made, you need to prepare a jobs checklist.
You only need to prepare 1 list for preparation of either the entrees or the mains. Your list must
show efficient production.
An example of what is required has been prepared below for the desserts.

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Jobs checklist for:

 Guava pannacotta served with a mango cheek, topped with vanilla spun sugar, passionfruit
pearls and pineapple flowers
 Guava coconut cream mousse (using jell-it-in not gelatine) served with a mango cheek,
topped with vanilla spun sugar, passionfruit pearls and pineapple flowers
 Coffee and walnut mousse log
served with bitter chocolate ice cream and pear and cinnamon crisps

1 Make bitter chocolate ice cream.

2 Make walnut sponge for log. When comes out of oven roll and leave to cool.

3 Make pear and cinnamon crisps and pineapple flowers and dry in low oven.

4 Make coconut cream mousse. Refrigerate until service time.

5 Make panna cotta. Refrigerate until service time.

6 Make passionfruit pearls.

7 Make coffee mousse and refrigerate until starts to set

8 Whip cream, fold into mousse.

9 Spread mousse on walnut sponge, roll, wrap in gladwrap and refrigerate 30 minutes.

10 Make chocolate ganache and coat coffee and walnut logs. Refrigerate until service time.

11 Make spun sugar – store in cool dry place until service.

You do NOT have to provide images (but you may if you wish). The ones below are just for your
information.

Passionfruit pearls
Mango cheek

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Spun sugar Pineapple flowers

Pear and cinnamon crisps

Use the blank table below to record your answer.

Jobs checklist for:

 [describe first dish as per menu]
 [describe first dish as per menu]
And describe any variations

1
2
3
4
5
6
7
8
9
10

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Marking criteria
Did the student… S N Feedback (MUST be provided if NS is
S ticked)

1 Sequence the tasks in preparation for

efficient production of dishes?

Result (for use by assessor only)

Has the student signed the declaration of ☐ Yes ☐ No
authenticity or this has been done through
Moodle?
Has reasonable adjustment been made by ☐ Yes ☐ No
the assessor in assessing the student’s If Yes, the assessor must specify the arrangements
competency in respect of this Assessment of the reasonable adjustment.
Tool?
Describe here:

Name of assessor
Signature of assessor

Date of marking assessment Click here to enter a date.

Overall Result for this Assessment Tool Satisfactory ☐
Not Satisfactory ☐
If resubmission is required, provide date Click here to enter a date.
If resubmission is required, specify Resubmission due date and time:
requirements

The following must be resubmitted:

Note to assessor: once this Result section is completed, copy the result of S or NS to the cover
page and transfer result to the Student Assessment Tracker.

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