SITHCCC042 Prepare Food To Meet Dietary :

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SITHCCC042 – Prepare food to meet special dietary requirements

Assessment Tool
Mode | Classroom Delivery

Assignment Cover Sheet

Student ID
Student Name
Unit	SITHCCC042 – Prepare food to meet special dietary requirements
Assessment Task – Title/Number
Trainer/Assessor
Date Submitted

Note: Plagiarism/Cheating is a serious offence. If a student is found plagiarising/cheating, it may result in a penalty of suspension/cancellation of student’s enrolment. In submitting their work, students must be aware of college’s Plagiarism and Academic Misconduct Policy available in student handbook, college’s website and student administration.

Declaration of Originality:

By submitting this SITHCCC042 Prepare food to meet dietary assignment for assessment, I acknowledge and agree that:

• This assessment task/work is submitted in accordance with the college’s Plagiarism and Academic Misconduct Policy. I also understand the serious nature of academic dishonesty (such as plagiarism) and the penalties attached to being found guilty of committing such offence
• No part of this assessment task/work has been copied from any other source without acknowledgement of the source
• No part of this assessment task/work has been written by any other person, except to the extent of team and/or group work as defined in the unit/assessment task
• A copy of the original assessment task/work is retained by me and that I may be required to submit the original assignment to the trainer/assessor upon request
• The trainer/assessor may, for the purpose of assessing this assessment task/work:
  • Provide a copy of this assignment to another member of the faculty for review and feedback; and/or
  • Submit a copy of this assignment to a plagiarism checking service. I acknowledge that a plagiarism checking service provider may then retain a copy of this assessment task/work on its database for the purpose of future plagiarism checking

Late submission: Late submission without a prior approval of the trainer/assessor will not be accepted and may delay the assessment outcome. You may also need to resubmit work as per college’s Reassessment Policy.

I declare that this assessment is my own work.

Student signature:

Date:

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Received | Date Stamp   Comments (if any)

Assessment Summary
Read all the instructions below before attempting the SITHCCC042 Prepare food to meet dietary assessment task. Assessment tasks are tools used to determine if you have the knowledge and skills to complete tasks to industry standards within the workplace. Your trainer/assessor will help you throughout this task and it is your responsibility to provide enough evidence to justify a competent decision by the trainer/assessor. If you do not understand the questions or what is required, ask your trainer/assessor for assistance. For group assessments, all students are to contribute to the assessment tasks. You can work in groups up to a maximum of four people.

You are to complete all tasks by the due date and assessments must have a coversheet attached. If you think you do not have enough time to complete the tasks by the due date, discuss with the trainer/assessor the reasons of why you cannot submit on time.

Writing your responses

When answering questions, ensure that your answers are detailed enough to so the assessor can draw a conclusion that you have the knowledge and/or skills to demonstrate competency. Handwritten answers must be written in blue or black pen. When producing reports, ensure that your project has a title page, table of contents, page numbers, reference list, ensuring that your answers thoroughly match the questions asked.

Answer all questions in your own words to avoid plagiarism. Plagiarism is copying someone else’s work or ideas and saying that it your own work. Sources of work must be properly referenced, outlining the source of your ideas. Penalties may include having to resubmit the assessment task again, repeating the Unit of competency, or for repeat plagiarism, expulsion from Australian College of Hospitality & Business Management.

Marking of Assessments

On submission of your assessment will be marked for a result of either Satisfactory (S) or Not Yet Satisfactory (NYS). If you receive a NYS result, you will be asked to redo the tasks again. To achieve a competent result with this unit, all tasks need to be completed and marked as satisfactory. Your trainer/assessor will provide feedback to you on each task, outlining where you must improve to achieve a Satisfactory (S) result. When all tasks are marked as Satisfactory (S), you will receive a result of Competent (C) for this unit otherwise, you will be marked Not Yet Competent (NYC). Assessments submitted to the trainer/assessor after the due date may not be accepted, and you may have to pay a resubmission fee / adjustment may apply.

Students with Special Needs

If leaners/learners have any special needs (e.g. physical disability, learning difficulty) regarding assessment, they should be directed to discuss these with the Course Coordinator. The college will endeavour to make all possible and reasonable adjustments to any aspect of assessment in order to address those needs. Some examples of additional support could include:

Reasonable adjustment

Reasonable adjustment refers to any modification made to the learning environment, certification requirements, training delivery or assessment method to help learners with a disability access and participate in education and training on the same basis as those without disability (IBSA, 2015). The Disability Standards for Education 2005 were formed under the Disability Discrimination Act 1992. They clarify the obligations of training providers to ensure that learners who have a disability are able to access and participate in education and training on the same basis as those without disability.

Some examples of reasonable adjustments could include:

The determination of “reasonableness” requires judgement that must take into account the impact on the RTO and the need to maintain the integrity of the qualification. While reasonable adjustments can be made to the ways in which evidence of performance is gathered and demonstrated, the criteria for making Competent/Not Yet Competent decisions (and/or awarding grades) should not be altered in any way. That is to say, the standards expected should be the same irrespective of the group and/or individual being assessed (Disability Standards for Education 2005).

Skill Recognition and Credit Transfer

Appropriate credit(s) may be granted to eligible students against each unit of competency on presentation of evidence of successful completion of the same unit in an equivalent or higher qualification. Under the Australian Qualifications Framework, this qualification recognises competencies achieved as part of a Nationally Recognised Qualification from other institutes or universities.

Students may also apply for Recognition of Prior Learning (RPL) by providing evidence that they have the required skills and knowledge in the specific areas of competency through work/industry experience and/or completed eligible assessments in equivalent or higher qualification. 

Please refer to college’s RPL/Credit Transfer Policy for more information and applicable procedures. The policy is available either through the faculty coordinator or college’s website

Academic Policies and Procedures

Applicable policies and procedure related to this course including plagiarism, assessments, appeals and complaints, can be found with the course coordinator as well as in the “Policies and Procedures” section of the college’s website.

Submission of Work

All the written works must be submitted in a hard copy, and an additional soft/electronic copy if required by the trainer/assessor, with an accompanying “Assessment Cover Sheet”. Each Assessment Cover Sheet should be signed by the student and must contain student details and date of submission.

Material submitted for assessment—Word processed assignments, reports, essays, projects, etc. must contain student’s name, ID (if available). Within the context of these assessment tasks, the assessor fulfils the role of client, manager or supervisor, as applicable. Work submitted for “approval” within this context must demonstrate care and attention to detail, such that the student inspires confidence that the work is being undertaken competently.

Where soft copy/electronic files are submitted, students are encouraged to name the files according to established procedure. This would typically include a course or unit code, assessment or submission code, and in the case of multiple files an alphanumeric identifier. Multiple files may also be required to be submitted within an enclosing folder (with similar, appropriate naming conventions) or archive format—e.g. zip. Follow submission guidelines in each assessment task for specific instructions.

Unit Overview

This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for lifestyle, medical or religious reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements.

This unit does not include recipe planning for special diets which is covered in the unit SITHKOP012 Develop recipes for special dietary requirements.

The unit applies to cooks and patissiers working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.

It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

Learning Outcomes

On successful completion of this unit, the learner/trainee will be able to;

• Confirm special dietary requirements and select ingredients
• Prepare foods to satisfy nutritional and special dietary requirements.
• Present prepared food.

As well as demonstrating the performance criteria, to be assessed as competent, the learner must demonstrate their ability to apply the required knowledge and skills in a range of situations.  These are summarised in the Competency Standards section below.

Prerequisite Requirements

SITXFSA005 Use hygienic practices for food safety

SITHCCC027 Prepare dishes using basic methods of cookery

Performance Criteria

The following performance criteria specify the required level of performance for each of the elements of competency:

Element	Performance Criteria
1. Confirm special dietary requirements and select ingredients	1.1. Confirm food production requirements from standard recipes. 1.2. Calculate ingredient amounts according to requirements. 1.3. Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements. 1.4. Check perishable supplies for spoilage or contamination prior to preparation.
2. Prepare foods to satisfy nutritional and special dietary requirements.	2.1. Select type and size of equipment suitable to requirements. 2.2. Safely assemble and ensure cleanliness of equipment before use. 2.3. Use equipment safely and hygienically according to manufacturer instructions.
3. Present prepared food.	3.1. Weigh and measure ingredients and create portions according to recipe. 3.2. Prepare, cut and portion ingredients according to recipe and cooking style. 3.3. Minimise waste to maximise profitability of food items prepared.

Performance Evidence

The candidate must demonstrate the ability to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including evidence of the ability to:

• modify standard recipes to prepare six different dishes that cater to customers with special dietary requirements, including:

• three different food allergies
• three different food intolerances

• exclude or substitute ingredients to meet dietary requirements specified above, while maintaining the nutritional value and integrity of the dish
• prepare, plate and present two portions of each of the above six dishes:

• within commercial time constraints and deadlines
• demonstrating effective communication between team members regarding dietary requirements and recipe modifications during production and service of special dishes
• following procedures for portion control and food safety practices including avoiding cross-contamination when handling and storing food.

Knowledge Evidence

The following knowledge must be assessed as part of this SITHCCC042 Prepare food to meet dietary 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 characteristics of:

• food allergy
• food intolerance
• religious dietary sanctions
• main types, culinary characteristics and ingredients of special lifestyle diets that are part of contemporary Australian society:

• vegetarian including lacto ovo
• vegan
• pescatarian
• low or no fat
• high or low carbohydrate
• high or low protein
• “fad” diets:

• paleo
• raw
• ketogenic
• macrobiotic
• flexitarian
• main types, culinary characteristics and ingredients of special medical diets that are part of contemporary Australian society:

• type one and two diabetes
• food intolerance:

• gluten free
• dairy free
• FODMAPs

• modified texture
• low or no salt
• food allergens:

• peanuts
• tree nuts
• eggs
• cow’s milk
• fish
• crustacea
• sesame seeds
• soy or soy beans
• cereals containing gluten and their products namely wheat, rye, barley, oats, spelts and their hybridised strains
• lupin
• sulphites
• main types, culinary characteristics and ingredients of special religious diets that are part of contemporary Australian society:

• Halal
• Hindu
• Kosher

• substitutes used in preparation of dishes to meet special dietary requirements
• key health, legal and reputational consequences of failing to address special requirements, including:

• allergic reactions
• anaphylaxis
• food sensitivity and intolerance reactions
• customer preferences or aversions

• mise en place requirements for special diet foods
• basic principles and practices of nutrition:
• nutrient groups and their food sources

• vitamins
• minerals
• fibre
• carbohydrates
• fats
• protein
• water

• influence on food choice
• food labelling and interpretation
• role and implications of using food additives and preservatives
• health implications of food choices
• primary components and recommendations of the Australian Dietary Guidelines.

Introduction

Welcome to the Student Assessment Tasks for SITHCCC042 Prepare food to meet special dietary requirements. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course.

Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide provides important information for you relating to completing assessment successfully.

Assessment for this unit

For you to be assessed as competent, you must successfully complete two assessment tasks:

	Kitchen time required
You will require time in the kitchen to complete Assessment Task 2. You will find more information about the requirements for training/commercial kitchens in the Hospitality Works Student User Guide.

Assessment Task 1

Assessment Task	Research report
Schedule
Outcomes Assessed	Performance Criteria 1.1,1.2,1.3,1.5,2.1,2.4 Knowledge & Performance Evidence   Addresses some elements of required foundation skills, Knowledge skills and Performance Evidence as shown in the Assessment Mapping documents

Instructions for answering written questions:

• Student must have to complete a written assessment consisting of a series of questions.
• It is expected from students to correctly answer all the questions.
• Answers must demonstrate an understanding and application of relevant concepts, critical thinking, and good writing skills.
• Student must concise to the point and write answers according to the given word-limit or provide enough evidences to each question and do not provide irrelevant information.
• Student must not use non-discriminatory language. The language used should not devalue, demean, or exclude individuals or groups based on attributes such as gender, disability, culture, race, religion, sexual preference or age. Gender inclusive language should be used.
• Assessor should not accept answers copied directly from texts without acknowledgement of the text
• Trainer/Assessor will provide student further information regarding the location of completing this assessment task.

Information for students

Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you:

i

Assessment information

Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide. Refer to the appendix for information on: where this task should be completed the maximum time allowed for completing this assessment task whether or not this task is open-book. Note: You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix B of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. Students must submit:

Activities

Complete the following activities.

Carefully read the following information.

In this task, you will research a range of special dietary requirements which are part of contemporary Australian society in order to discover the: You will also explore the basic principles and practices of nutrition and the role of the Dietary Guidelines for Australians.

A Research Report template has been provided. Use the template to complete your report and then submit it to your assessor.

Assessment Task 1: Checklist

Has the following been completed?	Completed successfully?	Comments
Yes	No
Student’s name:
The student has satisfactorily provided: for each of the special lifestyle diets, fad diets, special medical diets, food allergens, special religious diets listed in the Research Report Template.
The student has satisfactorily provided an accurate definition of: and provided two examples of each.
The student has accurately described one key health and one key legal consequence of the provided:
The student has demonstrated an understanding of the basic principles and practices of nutrition.
The student has satisfactorily provided an accurate summary of each of the five Australian Dietary Guidelines.
Task outcome:
Assessor signature:
Assessor name:
Date:

Assessment Task 2

Assessment Task	Practical Task/ Student logbook and assessor observations
Schedule
Outcomes Assessed	Performance Criteria 1.1, 1.2, 1.3, 1.4, 1.5,2.1,2.2,2.3, 2.4,2.5,2.6,3.1,3.2,3.3,3. 4,3.5 Knowledge & Performance Evidence   Addresses some elements of required foundation skills, Knowledge skills and Performance Evidence as shown in the Assessment Mapping documents

Information for students

Tasks required for this unit This unit of competency requires that you:
Instructions for how you will complete these requirements are included below.

Activities

Complete the following activities.

Carefully read the following information.

Successful completion of this unit requires that you demonstrate your skills and knowledge by preparing dishes for people who have special dietary needs for lifestyle, medical or religious reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements. It is important that you provide evidence that you have successfully completed each task. We have provided a Student Logbook to help you. It is likely that this unit will be assessed side-by-side with other units from your course and it has been designed to be co-assessed with units such as: Your assessor will advise you if you will be co-assessed with other units. Assessment will take place in the training kitchen attached to your RTO or in your workplace. To fulfil your requirements for the cooking units listed above, you will complete a range of cooking tasks which incorporate preparing dishes for people who have special dietary needs. You can use these cooking tasks to complete the assessment for this unit of competency as well. Below is a guide to the skills and knowledge that you must demonstrate when you are completing practical assessment for the cooking-related units. This may occur in your training kitchen or in your workplace. We have provided a number of documents to assist you and you will find these in your Student Logbook.   What do I need to demonstrate? During your practical cooking sessions, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include: How will I provide evidence? As you work through the practical assessment tasks in this assessment, you will be required to identify and report on three instances where you prepared food for people with food allergies and three instances where you prepared food for people with food intolerances. Note that each instance must be for a different food allergy or intolerance. In your Student Logbook, you will find some detailed information about providing evidence, a set of reflective report templates and a logbook summary. As you identify a suitable case study or example to report on, you will need to: Your assessor will also observe you as prepare and cook dishes that cater to customers with special dietary requirements Tips for completing your Student Logbook Most importantly, ask for help if you are having trouble!

To ensure that you have everything that you require to prepare food to meet the special dietary requirements, you will need to: The determine production requirements in your journal section of your Logbook has been provided to help you.

	Now it’s time to put all of that planning and organising to work. Prepare and cook food to meet the special dietary requirement. Ensure that you:
	Complete a reflective journal for each time you cook a dish to meet special dietary requirements as part of your assessment for this unit. Don’t forget to ask your trainer/assessor or supervisor to complete the declaration.

Finalise your Student Logbook. Ensure that all documents are clear and complete. It should include the following completed documents for each time that you cook a dish as part of your assessment for this unit. Send or submit the completed Student Logbook to your assessor.

Assessment Task 2: Checklist

Has the following been completed?	Completed successfully?	Comments
Yes	No
Student’s name:
The student has satisfactorily determined production requirements for each special dietary requirement dish including:
The student has satisfactorily completed a Journal for each special dietary requirement dish including:
Assessor observations have been completed and collectively across all observations (either singular or on multiple occasions) all boxes have been checked as Yes and the student demonstrated their competence as per the Benchmarks and Quality indicators provided in the assessor logbook.
The student’s workplace supervisor (or the assessor if in a training kitchen) has completed the Supervisor Declaration Section in the student’s logbook and you are satisfied that they have answered Yes to each question, the supervisor has provided comments/feedback and you have followed up on any gaps or concerns you have by discussing this Provide details of any discussions that took place in the Comments column.

Student Feedback Form
Unit	SITHCCC042 – Prepare food to meet special dietary requirements
Student Name:		Date
Assessor Name:
Please provide us some feedback on your assessment process. Information provided on this form is used for evaluation of our assessment systems and processes. This information is confidential and is not released to any external parties without your written consent. There is no need to sign your name as your feedback is confidential.
	Strongly Agree	Agree	Average	Disagree	Strongly Disagree
I received information about the assessment requirements prior to undertaking the tasks	5	4	3	2	1
The assessment instructions were clear and easy to understand	5	4	3	2	1
I understood the purpose of the assessment	5	4	3	2	1
The assessment meets your expectation	5	4	3	2	1
My Assessor was organised and well prepared	5	4	3	2	1
The assessment was Fair, Valid, Flexible and Reliable	5	4	3	2	1
My Assessor’s conduct was professional	5	4	3	2	1
The assessment was an accurate reflection of the unit requirements	5	4	3	2	1
I was comfortable with the outcome of the assessment	5	4	3	2	1
I received feedback about assessments I completed	5	4	3	2	1
The pace of this unit was:	Too Slow		Great Pace		Too Fast
Comments:

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