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Course Code and Name: SIT40516 Certificate IV in Commercial Cookery

Unit Code: SITHKOP004
Unit Title: Develop menus for special dietary requirements

Assessment 1

Your task

You are required to complete all questions and tasks for assessment.

1. The Australian Guide to Healthy Eating provides five (5) nutritional guidelines for adults, children and
adolescents, and the Elderly, which vary slightly for each group. Provide a brief description of what these
recommend in general:

Description

1.
PPT4
2.

3.

4.

5.

2. Explain two (2) implications that the Australian Guide to Healthy Eating has towards your role as a chef:

Implications

1. It is helpful when planning menus

2. Making decisions about cookery methods

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3. You are working as the chef in a hospital and a new patient has coeliac disease. How will you ensure that the
patient is not adversely affected?

Factors to be considered during the selection, preparation, cooking and serving processes

Cross contamination through cooking, utensils, use on non-wheaten products,

check additives

4. Adjust the menu below to suit guests requiring gluten free meals and for those who suffer from diabetes?

Breakfast Morning Tea Lunch Afternoon Tea Dinner

Poached Eggs on Assorted sweet Pork Piccata, Mini Danish, Caesar Salad
sour dough with muffins mushroom risotto, assorted tea
ham and spinach Ratatouille sandwiches
Sole fillets with
beurre blanc,
Tropical Fruit Salad steamed asparagus

Chocolate Raspberry
Mille Feuille

Gluten Free Morning Tea Lunch Afternoon Tea Dinner

Breakfast

? ? ? ? ?

Diabetic breakfast Morning Tea Lunch Afternoon Tea Dinner

? ? ? ? ?

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5. List three (3) diseases that can be linked to diet, and explain how a change in diet could be beneficial in these
cases:
Suggestions
1. PPT 5

2.

3.

6. What are the requirements for people with the following food related issues?

Dietary needs Requirements

Lactose PPT 16/17
intolerance

Low sodium

Coeliac

Diabetes mellitus

7. Some religions have specific requirements regarding which types of food or food combinations may be
consumed. What is the basic information you need to consider when writing menus for the following client
groups, but also generally when catering for any religious based requirements?

Customers Requirements
Hindu customers PPT 36/38

Jewish customers

Muslim customers

Jain Customers
Catholicism

8. Which patients require texture modified foods?

What two (2) types of equipment used to prepare texture modified food?

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 PPT 40

9. List five (5) examples of how the body reacts to food allergies or intolerances. What are the consequences of
failing to address special requirements for food allergies, medical conditions or drug-food interactions?

How do you avoid negligence and follow the legal requirements?

PPT 12/13/16/17/42

10. Which major nutrients are provided through the following foods? PPT29

a) Bread, cereal, rice, pasta, noodles:

b) Vegetables, legumes Capsicum, broccoli, cauliflower, cabbage, and tomatoes:

c) Dark green and orange vegetables like spinach, broccoli, carrots and pumpkin:

d) Green vegetables, dried peas, beans and lentils:

e) Fruit:

11. Which nutrients are the main energy providers for the human body?
43/29

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12. a) What are food additives?
b) How can additives affect individuals?
c) How can you as a chef identify specific additives in foods?

a)
PPT16
b)

c)

13. Which factors need to be considered when choosing cookery methods to ensure foods maintain maximum
nutritional values or meet dietary requirements?

PPT 8/9/45

14. What are the key features of the following lifestyle diets?
Diet Key Features
PPT8/9
Vegan

Lacto vegetarian

Ovo vegetarian

Ovo-lacto
vegetarian

Pesco vegetarian

Semi vegetarian

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15. How do storage and part processing affect the nutritional values of fresh fruit and vegetables?
Some vitamins are more stable (less affected by processing) than others. Water-soluble vitamins (B-
group and C) are more unstable than fat-soluble vitamins (K, A, D and E) during food processing and
storage.

16. Which nutritional requirements need to be considered for the following customer groups?
Customer Group Needs
Girls during 47/48/49/50
adolescence/women during
menstruation

Pregnancy and during

lactation

Athletes

Defense Force Personnel

Vegetarian diets

People with Disabilities

Institution-based Catering

People living in remote

regions

People affected by disaster

or environmental extremes
Suffer with trauma, may be immune-
compromised, after this event work with health
professionals

17.

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 17. Complete the following yield tests, calculating the Net yield per Kg and the net portion cost for each
commodity based on the net cost per Kg and the portion size per kg provided.
List the formulas or working steps you have used for the asparagus and the Sirloin Calculations in the table.

Calculations:
a) (1) – (2) = 3 (to figure out your Net Yield/kg)
b) (4) x (5) = 6 (to figure out your Net Portion Cost/$)

#2 #3 #4 #1 / #5 #6

Commodity $ / kg Trimmings Net Yield/ kg Net cost/kg Portions/kg Net Portion Cost/ $

Vegetables

Zucchini 2.95 16% 100-16=.840 3.51 0.300 3.51div 10=.35x.3= 1.05

Broccoli 4.85 24% 100-24=.760 6.38 0.300 6.38/10=.64

Carrots 1.40 16% 100-16=.84 1.67 0.400 =66 cents

Asparagus 11.30 22% 100-22%=.780 14.49 0.250 14.49/10=1.45

Kohlrabi 4.28 32% 100-32=.68 6.29 1.000 =6.29

Spinach 10.60 18% 100-18=.82 12.93 1.000 =12.93

Onions 2.45 14% 100-14=.86 2.85 0.500 =1.42

Meat

Sirloin 16.80 26% 100-.740 22.70 0.280 22.70/10=2.27

Loin of Pork 14.80 14% 100-14=.86 17.21 0.250 =4.30

Leg of Lamb 8.90 27% 100-27=.73 12.19 0.250 =3.04

Formulas/Calculation steps – Asparagus:

100-22%= 0.780kg 14.49/10=1.44x.250=3.62

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Formulas/Calculation steps – Sirloin:

100-26=0.740 22.70/10 = 2.27

18. Provide an overview of the following contemporary dietary trends and provide an example for potential
impacts each of these may have on health or nutritional balance.

Diet Description Issues

Cabbage Soup Diet
PPT6

Lemon Detox

Macrobiotic Diet

Raw Food Diet

Paleo Diet

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19. Provide three (3) methods you can employ to obtain feedback on dietary menus and customer satisfaction:

1. Verbal

2. Feedback form
3. Online
20. List the two (2) most important aspects in terms of feedback which must be considered when evaluating the
success of a menu or dish:

1. Guest is satisfied with the dishes

2. Quality / price/ and type of food,

21. What is the importance of health professional when seeking feedback on dietary menus? Whom could this
include?

A patient is usually assigned to a dietician who can recommend special dietary needs
if and when required

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 Imagine Education
Project

Course Code and Name: SIT40516 Certificate IV in Commercial Cookery

Unit Code: SITHKOP004
Unit Title: Develop menus for special dietary requirements

Student Name: name

Assessor Name: Ken Angus
Date of observation date
Assessment 2

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 cyclic menus /meal plans. Cost the dishes for Option 1 dishes
only

 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 $ x 100 = Food Cost Percentage %

i.e. $3 / $9 x 100 = 33%

Setting the Selling Price:

Portion Cost / Food Cost% = Selling Price $

i.e. $4 / 33% = $12.12 selling price (round to the nearest dollar) $12.00

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Develop and cost 6 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 type (all required overall)

main types and culinary characteristics of cultural or religious diets that

are part of contemporary Australian society:
special diets that are part of contemporary Australian society: Select 2 from this group
Select 2 from this group
 halal
 Hindu
 eating regimes:  kosher
 elimination  vegan
 macrobiotic  vegetarian
 exclusions for allergies, contraindications with medicines or food
intolerance
 fat-free
 fluids
 food preferences Select 2 from this group
 food restrictions 1 selection must be for a 1-week cyclic
 gluten-free menu
 high carbohydrate
 high or low energy  adolescents
 high or low protein  athletes
 high fibre  children
 lacto ovo  defence forces
 low carbohydrate  elderly
 low cholesterol  health care
 low fat  ill or injured
 low gluten  infants
 low kilojoule  international tourists
 low sugar  nutritional and energy requirements due to physical condition
 modified sodium or potassium  people in areas affected by disaster or environmental extremes
 modified texture  people from different socioeconomic groups
 nutritional requirements  people in remote areas
 portion size  those with weight problems:
 substitutes: o underweight
o overweight
 gluten-free flour
obese
 yeast-free flour
 non-sugar sweeteners
 sugar-free
 type one and two diabetes

Evaluation of each menu (use at least 2 methods overall)

customer satisfaction discussions

customer surveys
improvements suggested by:
customers
managers
peers
staff
supervisors
suppliers
regular staff meetings that involve menu discussions
seeking staff suggestions for menu items
Satisfaction discussions with Health professionals

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Part A

1. Plan and write the cycle menu based on the requirements in the list above. Each day must include breakfast,
lunch and dinner, two (2) options for each. The food cost for each day must not exceed $6

2. Include one (1) vegetarian option for each service and nutritionally balanced meal options for the relevant type
of dietary requirement.

3. The Portion size for each dish must consider that there are three (3) courses a menu and portion size therefore
needs to reflect this.

4. Calculate each dish for Option 1 and show the cost per serve.

5. Monday USE YOUR OWN RECIPES

Dietary recommendations
Elderly, vegan (ALL VEGETARIAN)
BREAKFAST
Option 1 Rice pudding with berries on soy milk $1.18
Option 2 Scramble tofu with Spanish beans and toast
LUNCH
Option 1 Houmous Lettuce and tomato sandwich $1.08
Option 2 Almond pesto pasta salad
DINNER
Option 1 Mushroom coconut cream Risotto $1.05
Option 2 Roasted veggies with vegetable gravy

Tuesday
Dietary
Gluten free, low carb
recommendations
BREAKFAST
Option 1 Greek yoghurt with fresh berries (Vegetarian) $1.22
Option 2 Fried eggs, Spanish beans, bacon, spinach and tomatoes
LUNCH
Option 1 Shakshuka (Vegetarian) $1.28
Option 2 Crust less quiche Lorraine with rocket
DINNER
Option 1 Fish Fillet en papillote $1.65
Option 2 Cauliflower with cheesy béchamel sauce (vegetarian)

Wednesday
Dietary recommendations
Vegan, children (ALL VEGETARIAN)
BREAKFAST
Option 1 Berry smoothie on soya milk $1.12
Option 2 Smashed avocado and tomatoes on toast

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 LUNCH
Option 1 Vegan sausage with mashed potatoes and peas $1.20
Option 2 Vegetable lasagna
DINNER
Option 1 Lentil bolognaise (vegetarian) $.99c
Option 2 Whole meal sandwiches filled baked beans and vegemite

Thursday
Dietary recommendations
Gluten free, children
BREAKFAST
Option 1 Coconut yoghurt with bananas and peanut butter(vegetarian) $1.08
Option 2 Scramble egg, bacon, grilled tomato and hash brown
LUNCH
Option 1 Cheesy baked potato (vegetarian) $1.33
Option 2 Chicken and corn noodle soup
DINNER
Option 1 Vegetable minestrone soup (vegetarian)$1.05
Option 2 Tomato and meat ball soup

Friday

Dietary recommendations vegan, low carb (ALL VEGETARIAN)

BREAKFAST
Option 1 Cinnamon, Apple, and nuts Chia pudding $1.19
Option 2 Smashed avocado on whole meal sourdough
LUNCH
Option 1 Quinoa Salad $1.25
Option 2 Mexican Chili con vegetables and cashew sour cream
DINNER
Option 1 Zucchini spaghetti with creamy cashew pesto dressing $1.29
Option 2 Green Broccoli soup

Saturday
Dietary recommendations low carb, elderly

BREAKFAST
Option 1 Ham omelette $1.35
Option 2 Cheese omelette (vegetarian)
LUNCH
Option 1 Stri-Fried Basa with Brocoli $1.36
Option 2 Stuffed baked potato with beans and vegetables (Vegetarian)
DINNER
Option 1 Poached chicken drumsticks in tarragon sauce $1.40
Option 2 Minestrone Soup (Vegetarian)

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 Sunday
Dietary recommendations Gluten free, vegan (ALL VEGETARIAN)

BREAKFAST
Option 1 Tropical fruit salad with macadamia $1.30
Option 2 Corn Fritters with tomato chutney and cherry tomatoes
LUNCH
Option 1 Creamy polenta with grilled mushrooms $1.15
Option 2 Quinoa salad
DINNER
Option 1 Chickpea Curry with basmati rice $1.05
Option 2 Tofu ginger vegetables stir fry

Part B

1. List the review methods you have used for each method and provide the feedback you have received for each
menu. Which factors would suggest that changes need to be made to your menu items?

Monday Method used for feedback Feedback received – Details

How/Who?

Breakfast Feedback Form Good feedback received

Lunch Verbal Happy with meals

Dinner Online Great food

Tuesday Method used for feedback Feedback received – Details

How/Who?

Breakfast Verbal Great food

Lunch Verbal Good feedback received

Dinner Feedback Form Happy with meals

Wednesday Method used for feedback Feedback received – Details

How/Who?

Breakfast Feedback Form Great food

Lunch Verbal Happy with meals

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 Dinner Verbal Good feedback received

Thursday Method used for feedback Feedback received – Details

How/Who?

Breakfast Nutritionist The vegetarian option contains peanuts. High risk of

allergy.

Lunch Customer during meals Children asked for tomato sauce

Dinner Customers during meals Children don’t want soup. Replace 1 option.

Friday Method used for feedback Feedback received – Details

How/Who?

Breakfast Verbal Happy with meals

Lunch Feedback Form Great food

Dinner Verbal Happy with meals

Saturday Method used for feedback Feedback received – Details

How/Who?

Breakfast Online Great food

Lunch Online Happy with meals

Dinner Feedback Form Great food

Sunday Method used for feedback Feedback received – Details

How/Who?

Breakfast Online Great food

Lunch Feedback Form Happy with meals

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 Dinner Verbal Great food

Part C

1. Based on the above feedback you have received you must adjust the relevant menus or dishes
and adjust the costing in a new template. You must have at least one (1) change made.

2. Attach the revised changes to this project for submission.

Dietary recommendations
BREAKFAST
Option 1 Rice pudding with berries on soy milk $1.15
Swap soy milk for rice milk
Option 2 Scramble tofu with Spanish beans and toast
LUNCH
Option 1 Houmous Lettuce and tomato sandwich $1.35
Swap lettuce and tomato with blanched broccoli
Option 2 Almond pesto pasta salad
DINNER
Option 1 Mushroom coconut cream Risotto $1.24
Option 2 Roasted veggies with vegetable gravy
Add protein : grilled salt and pepper tofu
Dietary recommendations
Elderly, vegan (ALL VEGETARIAN)

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.

x I have attached the additional changes to my menu in part B or completed the Amended Menu
above.

Menu Assessment Criteria Comment S NYS S NYS

Identify menu requirements.
The dietary requirements for each menu are identified X
Where required professional assistance is sought to clarify specify menu X

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 requirements
The assistance source is provided X

The implications of ingredient choices for each menu dish are identified where X
relevant (e.g. Coeliac)
Develop menus and meal plans for special diets.
The menu contains the number of dishes/choices as per instruction relevant X
for the menu type
The dishes provided use a seasonal variety where relevant X
The methods of cookery used for the dishes within one menu type provide X
variety and repetitions are avoided
The ingredients included for each dish are suitable for inclusion for the X
relevant type of dietary requirements (Fat, sugar, Gluten-free etc.)
The methods of cookery used for each menu type are suitable for the specific X
dietary requirement (consider deep-frying is not suitable in a low-fat diet)
The colours within dishes and in a menu type are appealing X

Dishes within a menu type provide a variety of tastes X

Dishes within a menu type provide a variety of different textures X

The cyclic menus provide variety/appeal X

The cyclic menus are nutritionally balanced X

The vegetarian options of the cyclic menus are nutritionally balanced and X
interesting
Main dishes or menus provide an acceptable nutritional balance according to X
Australian Healthy guidelines for adults
The dishes / menu type is/are suitable for the clientele identified in section 1 X
The menus are written, using correct terminology and spelling X
Cost and document special menus and meal plans
Each commodity is listed in a standard recipe card X

The yield test values are establishes in a yield test sheet X

The correct methods are used to calculate yields and net costs X

Each dish is costed in the standards recipe card X

The correct formulas are used for each type of calculation X

The food cost for each Menu (1-5) does not exceed $7.50 X

The food cost for each cyclic Menu (6) does not exceed $6.00 X

The profitability/maximum for each dish or menu is identified X

All calculations are attached for reference as instructed for each menu type X

Feedback:

Monitor special menu performance. S NYS S NYS

2 different feedback methods are used to evaluate menus X
The feedback is detailed X
The feedback sources are provided X
The feedback sought is sufficient to evaluate each menu X

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 Monitor special menu performance.
The menu /dishes is evaluated using evaluation methods as a result from X
feedback
The feedback is collated and attached X

The feedback is interpreted correctly X

The feedback is incorporated in each menu item X

The costings are adjusted according to feedback received X

The amended menu items are attached X

The amended menu items reflect the feedback received X

The amended costings are attached. X

Feedback:

Feedback

Result: Satisfactory | Not Satisfactory | Not Assessed

Student Declaration: I declare that I have been assessed in this Name: ___ xx_____________________
unit, and I have been advised of my result. I also am aware of
Signature: ________________________
my appeal rights.
Date: ____/_____/_____

Assessor: I declare that I have conducted a fair, valid, reliable

and flexible assessment with this student, and I have provided Name: ________________________
appropriate feedback Signature: ________________________
Date: ____/_____/_____

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