Assessment Tasks and Instructions Student Name Student Number Course and Code Unit(s) of Competency and Code(s) SITHKOP004 Develop menus for special dietary requirements Stream/Cluster Trainer/Assessor…

Assessment
Tasks and Instructions

Student
Name

Student
Number

Course
and Code

Unit(s)
of Competency and Code(s)

SITHKOP004
Develop menus for special dietary requirements

Stream/Cluster

Trainer/Assessor

Assessment
for this Unit of Competency/Cluster

Details

Assessment
1

Assignment

Assessment
2

Project

Assessment
3

Assessment
conducted in this instance: Assessment 1
2 3

Reasonable
Adjustment

Has
reasonable adjustment been applied to this assessment?

No
No further information required

Yes
Complete 2.

Provide
details for the requirements and provisions for adjustment of
assessment:

Student
to complete

My
assessor has discussed the adjustments with me

I
agree to the adjustments applied to this assessment

Signature

Date

2nd
Assessor to complete

I
agree the adjustments applied to this assessment are reasonable

Name

Signature

Date

Assessment
Guidelines

What
will be assessed

The
purpose of this assessment is to assess your knowledge required to
complete the tasks outlined in elements and performance criteria
of this unit:
culinary
terms and trade names for:

substitute
ingredients used to produce dishes with special dietary recipes

ingredients
suitable for meeting basic nutritional needs

ingredients
that cause common allergic reactions

food
additives and preservatives

main
types and culinary characteristics of special diets that are part
of contemporary Australian society:

eating
regimes:

elimination

macrobiotic

exclusions
for allergies, contraindications with medicines or food
intolerance

fat-free

fluids

food
preferences

food
restrictions

gluten-free

high
carbohydrate

high
or low energy

high
or low protein

high
fibre

lacto
ovo

low
carbohydrate

low
cholesterol

low
fat

low
gluten

low
kilojoule

low
sugar

modified
sodium or potassium

modified
texture

nutritional
requirements

portion
size

substitutes:

gluten-free
flour

yeast-free
flour

non-sugar
sweeteners

sugar-free

type
one and two diabetes

main
types and culinary characteristics of cultural or religious diets
that are part of contemporary Australian society:

halal

Hindu

kosher

vegan

vegetarian

main
types of customer groups that have special dietary requirements:

adolescents

athletes

children

defence
forces

elderly

health
care

ill
or injured

infants

international
tourists

nutritional
and energy requirements due to physical condition

people
in areas affected by disaster or environmental extremes

people
from different socioeconomic groups

people
in remote areas

those
with weight problems:

underweight

overweight

obese

meaning
of:

drug-food
interactions

food
allergy

food
intolerance

key
health and legal consequences of failing to address special
requirements:

allergic
reactions

anaphylaxis

food
sensitivity or intolerance reactions

basic
principles and practices of nutrition:

nutrients
and their food sources

influences
on food choice

food
and beverage selection influences

food
labelling and interpretation

role
and implications of using food additives and preservatives

health
implications of food choices

role
of good nutrition in avoiding dietary diseases

effects
of various cooking methods and food storage on nutrients

primary
components of Australian Dietary Guidelines, in particular those
for older Australians, children and adolescents and their use in
menu planning

methods
and formulas for calculating portion yields and costs from raw
ingredients:

butcher’s
test

standard
measures

standard
yield tests.

Place/Location
where assessment will be conducted

RTO
to complete

Resource
Requirements

Pen,
paper, Computer, internet access, Australian Guides, calculator

Instructions
for assessment including WHS requirements

You
are required to address each question in this assessment.
Once
you have completed all questions, check all responses.
Your
trainer will be providing you with feedback.

Statement
of Authenticity

I
acknowledge that I understand the requirements to complete the
assessment tasks

The
assessment process including the provisions for re-submitting and
academic appeals were explained to me and I understand these
processes

I
understand the consequences of plagiarism and confirm that this is
my own work and I have acknowledged or referenced all sources of
information I have used for the purpose of this assessment

Student
Signature:
Date: /
/201

This
assessment:

First
Attempt

2nd
Attempt

Extension

Date:    /    /
  

RESULT
OF ASSESSMENT

Satisfactory
Not Yet Satisfactory

Feedback
to Student:

Assessor(s)
Signature(s):

Date:

  
/   
/     

Student
Signature

Date:

  
/   
/     

Assessment
1

Your
task

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

The
Australian Guide to Healthy Eating provides 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.
2.
3.
4.
5.

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

Implications

1.

2.

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

You
work at Hotel Ransford as a chef. For a seminar the hotel offers the
food choices outlined in the table below. Which menu adjustments
would be required for each course for guests requiring gluten free
meals and for those who suffer from diabetes?

Breakfast

Morning
Tea

Lunch

Afternoon
Tea

Dinner

Poached
Eggs on sour dough with ham and spinach

Assorted
sweet muffins

Pork
Piccata, mushroom risotto, Ratatouille
Tropical
Fruit Salad

Mini
Danish, assorted tea sandwiches

Caesar
Salad
Sole
fillets with beurre blanc, steamed asparagus
Chocolate
Raspberry Mille Feuille

Gluten
Free

Diabetes

List
three diseases that can be linked to diet, and explain how a change
in diet could be beneficial in these cases:

Suggestions

1.

2.

3.

What
are the requirements for the following dietary needs?

Dietary
needs

Requirements

Lactose
intolerance
Low
sodium
Coeliac
Diabetes
mellitus

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

Jewish
customers

Muslim
customers
Hindu
customers

General

Which
aspects in terms of patient requirements and product availability
need to be considered for texture modification of foods? Which
equipment is typically used to prepare and present texture modified
preparations?

Provide
examples for potential reactions to food allergies or intolerances.
What are the consequences of failing to address special requirements
for food allergies, medical conditions or drug-food interactions?
What would be your actions to avoid negligence and meet legal
requirements?

Which
major nutrients are provided through the following foods?

Bread,
cereal, rice, pasta, noodles

Vegetables,
legumes Capsicum, broccoli, cauliflower, cabbage, and tomatoes

Dark
green and orange vegetables like spinach, broccoli, carrots and
pumpkin

Green
vegetables, dried peas, beans and lentils

Fruit

Which
nutrients are the main energy providers for the human body? What
is their general role, nutritional value and how much of each should
be included in a healthy diet?

What
are food additives? How can additives affect individuals and
how can you as a chef identify specific additives in foods?

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

What
are the key features of the following lifestyle diets?

Diet

Key
Features

Vegan

Lacto
vegetarian

Ovo
vegetarian

Ovo-lacto
vegetarian

Pesco
vegetarian

Semi
vegetarian

How
do storage and part processing affect the nutritional values of
fresh fruit and vegetables?

Which
nutritional requirements need to be considered for the following
customer groups?

Customer
Group

Needs

Girls
during adolescence/women during menstruation

Pregnancy
and during lactation

Athletes

Defence
Force Personnel

Vegetarian
diets

People
with Disabilities

Institution-based
Catering

People
living in remote regions

People
affected by disaster or environmental extremes

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.

Commodity

$
/ kg

Trimmings

Net
Yield/ kg

Net
cost/kg

Portions
/kg

Net
Portion Cost/ $

Vegetables

Zucchini

2.95

16%

3.51

0.100

Broccoli

4.85

24%

6.38

0.100

Carrots

1.40

16%

1.67

0.100

Asparagus

11.30

22%

14.49

0.100

Kohlrabi

4.28

32%

6.29

0.100

Spinach

10.60

18%

12.93

0.100

Onions

2.45

14%

2.85

0.050

Meat

Sirloin

16.80

26%

22.70

0.280

Loin
of Pork

14.80

14%

17.21

0.250

Leg
of Lamb

8.90

27%

12.19

0.250

Formulas/Calculation
steps – Asparagus:

Formulas/Calculation
steps – Sirloin:

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

Lemon
Detox

Macrobiotic
Diet

Raw
Food Diet

Stone
Age Diet

Provide
3 methods you can employ to obtain feedback on dietary menus and
customer satisfaction:

1.

2.

3.

List
the 2 most important aspects in terms of feedback which must be
considered when evaluating the success of a menu or dish:

1.

2.

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

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