SITHCCC018 Prepare food to meet special dietary requirements :
This Student Logbook is where you will record evidence of the knowledge and skills you have developed during your training for this unit. It also serves as a handy reference guide on what you need to do during your assessment and how you should go about doing it.
Fill in the table below:
| Student name: ________________________________________________________________ Name of RTO: ________________________________________________________________ Trainer/assessor name: ________________________________________________________________ If this workbook is found, please contact me to return it using the details below: ________________________________________________________________ ________________________________________________________________ |
Completing your reflective journal
You are expected to complete a reflective report for each time that you complete a cooking task which is relevant for assessment of this unit. Templates have been provided in the Student Assessment Guide for this unit. Each report follows a similar format – it begins with a series of questions and then asks you to reflect on your experiences. Try to think about the highlights of each time that you prepare a dish for a person who has special dietary needs when you are writing your reflection. You might also find the following questions useful:
· What skills and techniques did I use?
· What policies and procedures did I follow?
· How did I ensure efficiency, safety and quality?
· How did I ensure that my dishes met quality standards?
· What did I learn during the service and how might I apply it in future?
· What might I do differently next time?
At the end of each template, you will find a supervisor endorsement.
Supervisor declaration
Your workplace supervisor’s feedback forms an important part of the assessment process and it is essential you have your supervisor complete their section of each of your reflective journals and fill in the supervisor declaration after the summary section. Keep in mind that, if you are completing your assessment in your RTO’s training kitchen, your trainer will be your workplace supervisor and should endorse your journal. Without their endorsement, your Logbook will be incomplete and it is likely to be returned to you for resubmission.
Logbook summary
There are a number of requirements you must fulfil within your assessment process, so a Logbook Summary has been provided. Make sure you keep this section up to date – it will help you keep track of any outstanding requirements.
What do I need to demonstrate?
During your assessment for this unit, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include:
· confirming special dietary requirements by:
o confirming the customer’s dietary food requirements
o confirming the customer’s cultural food requirements
o liaising with other people to clarify the customer’s requirements
o recognising the potential health consequences of failing to meet dietary requirements of customers
o accessing special dietary recipes
o selecting specialised ingredients
o identifying ingredients that may cause health consequences in recipes
o identifying ingredients that may cause health consequences on packaging
o excluding ingredients from dishes at the request of customers
· preparing foods to satisfy nutritional and special dietary requirements by:
o following recipes for those with special dietary needs
o modifying menu items to meet special dietary requests
o excluding or substituting ingredients while maintaining nutritional value
o communicating dietary requirements to other members of your team (including in writing)
o working with your team to address a customer’s dietary requirements
o selecting appropriate ingredients to ensure optimum nutritional quality of dishes
o using appropriate equipment, preparation and cooking techniques for special dietary requirements and to retain optimum nutritional values
· presenting prepared food:
o in an appetising and attractive manner
o by visually evaluating each dish and adjusting its presentation as required.
· working safely and efficiently by:
o storing dishes in appropriate environmental conditions
o minimising waste to maximise profitability
o maintaining a clean and hygienic work area, disposing of or storing surplus and re-useable by-products according to organisational procedures (including cost efficiency), working sustainably and efficiently.
In addition to demonstrating the above skills and knowledge, you must fulfil some additional criteria. You must:
· Follow recipes to prepare six different dishes that cater to customers with different dietary requests, including at least one of each of the following:
o food restrictions
o food preferences
o cultural or religious requirements.
· Modify recipes and menu items by excluding or substituting ingredients while maintaining equivalent nutritional value for at least one of each of the following:
o food restrictions
o food preferences
o cultural or religious requirements.
· Produce dishes for at least six different customers with special dietary requirements.
Tips for completing this logbook
· Read through your logbook before you get started and make sure that you understand what you need to do. If you are unsure, speak to your assessor and/or workplace supervisor.
· Stay up to date! Complete a logbook entry at the end of each service period and ask your supervisor to do the same. Providing organised, complete evidence forms part of your assessment.
· Stay in touch with your assessor. Ask questions, raise issues, check in, communicate.
Most importantly, ask for help if you are having trouble!
Use this list to keep track of your progress. Please note that you may complete a number of these tasks during one cooking session so you will only need to complete a single reflective report template each time that you cook.
Student name: ______________________________________________________________________
Student number: ____________________________________________________________________
| Customer | Date | Dietary request | Reflective Report (endorsed by supervisor) | Reflective report number | |
| ☐ | Customer 1 | ☐ | |||
| ☐ | Customer 2 | ☐ | |||
| ☐ | Customer 3 | ☐ | |||
| ☐ | Customer 4 | ☐ | |||
| ☐ | Customer 5 | ☐ | |||
| ☐ | Customer 6 | ☐ | |||
I have followed at least six different recipes which cater to at least six dietary requests. Evidence has been provided. At least one recipe is for each of the following:
☐ Food restrictions ☐ Food preferences ☐ Cultural or religious requirements
| Recipe followed | Date | Recipe | Reflective Report (endorsed by supervisor) | Reflective report number | |
| ☐ | Recipe 1 | ☐ | |||
| ☐ | Recipe 2 | ☐ | |||
| ☐ | Recipe 3 | ☐ | |||
| ☐ | Recipe 4 | ☐ | |||
| ☐ | Recipe 5 | ☐ | |||
| ☐ | Recipe 6 | ☐ | |||
I have modified recipes and menu items to meet requests for each of the following at least once. Evidence has been provided:
| Special dietary request | Date | Recipe | Reflective report (endorsed by supervisor) | Reflective report number | |
| ☐ | Food restrictions | ☐ | |||
| ☐ | Food preferences | ☐ | |||
| ☐ | Cultural or religious requirements | ☐ | |||
Supervisor Declaration Section
Note for student: Please note, that one of these declarations must be completed by each workplace supervisor. If you completed all your shifts at the one venue then you would only submit one. If your logbook contains entries from different kitchens and venues then please have each supervisor you work under complete one at the end of all your designated shifts. Please provide this page to your workplace supervisor at the completion of your required shifts.
This needs to be completed in addition to the supervisor endorsement section of your reflective journals. One copy has been provided in this logbook but you can make additional copies as needed.
| Supervisor name: | Position: | ||||
| Relationship to student (for example, head chef/shift supervisor etc): | |||||
| During the services described in the student’s reflective journals that I have endorsed, the student: | |||||
| · worked within the organisation’s policies and procedures · worked to a professional level in line with the kitchen’s usual roles and responsibilities · worked safely · confirmed customer’s special dietary food requirements · liaised effectively with other people to clarify customer requirements · accessed special dietary recipes · communicated dietary requirements · substituted or omitted ingredients appropriately · selected ingredients to ensure optimum nutritional quality of dishes · responded to special customer requests and dietary requirements effectively · modified recipes and dishes according to special dietary requests. | ☐ Yes ☐ No ☐ Yes ☐ No ☐ Yes ☐ No ☐ Yes ☐ No ☐ Yes ☐ No ☐ Yes ☐ No ☐ Yes ☐ No ☐ Yes ☐ No ☐ Yes ☐ No ☐ Yes ☐ No | ||||
| Please provide any feedback to the student here: | |||||
| The student has permission to submit the information contained within the reflective journals completed below and any supporting documentation (including organisational policies and procedures, menus, recipes and work product) for the purposes of assessment. | ☐ Yes ☐ No | ||||
| Supervisor signature: | |||||
| Contact number: | |||||
| Date: | |||||
Reflective Report Templates
a. Follow recipes reflective report template (food restrictions)
Look for a situation where you have prepared a dish for a customer who has food restrictions. You will report on the process that you used to confirm the customer’s dietary and cultural food requirements. You will also report on the strategies that you used to access special recipes, identify ingredients, liaise with members of your team and others and the cooking techniques that you used.
1. Describe the situation that you have chosen to report and reflect on. What was the customer’s dietary need? Include a summary of the dietary need including answers to the following questions: What is the person’s food restriction? What are the ramifications for the person if the dietary need is not met?
2. Who did you communicate with about the customer’s dietary need and why? What information did you seek? How did you clarify their exact requirements? How did you negotiate an appropriate response with other members of your team? What specialist advice did you seek? How did you ensure that you communicated clearly and effectively with other members of your team to ensure that the customer’s needs were met?
3. Describe the steps that you took to respond to the customer’s dietary need. How did you access a recipe which met the customer’s specific needs?
4. What process did you use to identify and access the specialised ingredients that you required to prepare the dish? List the specialised ingredients that you accessed and how they satisfied the dietary needs of your customer.
What cooking methods did you use? How did you prevent cross-contamination? How did you ensure that the dish maintained equivalent nutritional value?
5. Describe the cooking process that you used to ensure that the nutritional quality of the dish was maintained. Why did you choose the process that you did? Why did you choose the equipment that you did?
6. Describe the operational adjustments that you made in response to meeting your customer’s dietary requirements. What were the implications for mis en place? How did you ensure that you still met commercial time constraints and deadlines despite adjusting/modifying recipes and ingredients? How did you adjust the recipe to produce the desired quantities?
7. Reflection – What skills and techniques did I use? What policies and procedures did I follow? How did I ensure efficiency, safety and quality? How did I ensure that I met quality standards? What did I learn and how might I apply this in future? What might I do differently next time?
| Supervisor endorsement | |
| Supervisor name: | |
| Position: | |
| Signed: | |
b. Follow recipes reflective report template (food preferences)
Look for a situation where you have prepared a dish for a customer who has food preferences. You will report on the process that you used to confirm the customer’s dietary and cultural food requirements. You will also report on the strategies that you used to access special recipes, identify ingredients, liaise with members of your team and others and the cooking techniques that you used.
1. Describe the situation that you have chosen to report and reflect on. What was the customer’s dietary need? Include a summary of the dietary need including answers to the following questions: What is the person’s food preference? What are the ramifications for the person if the dietary need is not met?
2. Who did you communicate with about the customer’s dietary need and why? What information did you seek? How did you clarify their exact requirements? How did you negotiate an appropriate response with other members of your team? What specialist advice did you seek? How did you ensure that you communicated clearly and effectively with other members of your team to ensure that the customer’s needs were met?
3. Describe the steps that you took to respond to the customer’s dietary need. How did you access a recipe which met the customer’s specific needs?
4. What process did you use to identify and access the specialised ingredients that you required to prepare the dish? List the specialised ingredients that you accessed and how they satisfied the dietary needs of your customer.
What cooking methods did you use? How did you prevent cross-contamination? How did you ensure that the dish maintained equivalent nutritional value?
5. Describe the cooking process that you used to ensure that the nutritional quality of the dish was maintained. Why did you choose the process that you did? Why did you choose the equipment that you did?
6. Describe the operational adjustments that you made in response to meeting your customer’s dietary requirements. What were the implications for mis en place? How did you ensure that you still met commercial time constraints and deadlines despite adjusting/modifying recipes and ingredients? How did you adjust the recipe to produce the desired quantities?
7. Reflection – What skills and techniques did I use? What policies and procedures did I follow? How did I ensure efficiency, safety and quality? How did I ensure that I met quality standards? What did I learn and how might I apply this in future? What might I do differently next time?
| Supervisor endorsement | |
| Supervisor name: | |
| Position: | |
| Signed: | |
c. Follow recipes reflective report template (cultural or religious requirements)
Look for a situation where you have prepared a dish for a customer who has cultural or religious requirements. You will report on the process that you used to confirm the customer’s dietary and cultural food requirements. You will also report on the strategies that you used to access special recipes, identify ingredients, liaise with members of your team and others and the cooking techniques that you used.
1. Describe the situation that you have chosen to report and reflect on. What was the customer’s dietary need? Include a summary of the dietary need including answers to the following questions: What is the person’s food preference? What are the ramifications for the person if the dietary need is not met?
2. Who did you communicate with about the customer’s dietary need and why? What information did you seek? How did you clarify their exact requirements? How did you negotiate an appropriate response with other members of your team? What specialist advice did you seek? How did you ensure that you communicated clearly and effectively with other members of your team to ensure that the customer’s needs were met?
3. Describe the steps that you took to respond to the customer’s dietary need. How did you access a recipe which met the customer’s specific needs?
4. What process did you use to identify and access the specialised ingredients that you required to prepare the dish? List the specialised ingredients that you accessed and how they satisfied the dietary needs of your customer.
What cooking methods did you use? How did you prevent cross-contamination? How did you ensure that the dish maintained equivalent nutritional value?
5. Describe the cooking process that you used to ensure that the nutritional quality of the dish was maintained. Why did you choose the process that you did? Why did you choose the equipment that you did?
6. Describe the operational adjustments that you made in response to meeting your customer’s dietary requirements. What were the implications for mis en place? How did you ensure that you still met commercial time constraints and deadlines despite adjusting/modifying recipes and ingredients? How did you adjust the recipe to produce the desired quantities?
7. Reflection – What skills and techniques did I use? What policies and procedures did I follow? How did I ensure efficiency, safety and quality? How did I ensure that I met quality standards? What did I learn and how might I apply this in future? What might I do differently next time?
| Supervisor endorsement | |
| Supervisor name: | |
| Position: | |
| Signed: | |
d. Modify recipes reflective report template (food restrictions)
Look for a situation where you have modified a dish for a customer who has food restrictions. You will report on the process that you used to confirm the customer’s dietary and cultural food requirements. You will also report on the strategies that you used to modify recipes or exclude or substitute ingredients, identify ingredients, liaise with members of your team and others and the cooking techniques that you used.
1. Describe the situation that you have chosen to report and reflect on. What was the customer’s dietary need? Include a summary of the dietary need including answers to the following questions: What is the person’s food restriction? What are the ramifications for the person if the dietary need is not met?
2. Who did you communicate with about the customer’s dietary need and why? What information did you seek? How did you clarify their exact requirements? How did you negotiate an appropriate response with other members of your team? What specialist advice did you seek? How did you ensure that you communicated clearly and effectively with other members of your team to ensure that the customer’s needs were met?
3. Describe the steps that you took to respond to the customer’s dietary need. How did you modify a recipe to meet the customer’s specific needs?
4. What process did you use to identify and access the specialised ingredients that you required to prepare the dish? List the specialised ingredients that you accessed and how they satisfied the dietary needs of your customer.
What cooking methods did you use? How did you prevent cross-contamination? How did you ensure that the dish maintained equivalent nutritional value?
5. Describe the cooking process that you used to ensure that the nutritional quality of the dish was maintained. Why did you choose the process that you did? Why did you choose the equipment that you did?
6. Describe the operational adjustments that you made in response to meeting your customer’s dietary requirements. What were the implications for mis en place? How did you ensure that you still met commercial time constraints and deadlines despite adjusting/modifying recipes and ingredients? How did you adjust the recipe quantities to produce the desired quantities?
7. Reflection – What skills and techniques did I use? What policies and procedures did I follow? How did I ensure efficiency, safety and quality? How did I ensure that I met quality standards? What did I learn and how might I apply this in future? What might I do differently next time?
| Supervisor endorsement | |
| Supervisor name: | |
| Position: | |
| Signed: | |
e. Modify recipes reflective report template (food preferences)
Look for a situation where you have modified a dish for a customer who has food preferences. You will report on the process that you used to confirm the customer’s food preferences. You will also report on the strategies that you used to modify the recipe and menu item by excluding or substituting ingredients, how you maintained the nutritional value of the dish and the cooking techniques that you used.
1. Describe the situation that you have chosen to report and reflect on. What was the customer’s dietary need? Include a summary of the dietary need including answers to the following questions: What is the person’s food preference? What are the ramifications for the person if the dietary need is not met?
2. Who did you communicate with about the customer’s dietary need and why? What information did you seek? How did you clarify their exact requirements? How did you negotiate an appropriate response with other members of your team? What specialist advice did you seek? How did you ensure that you communicated clearly and effectively with other members of your team to ensure that the customer’s needs were met?
3. Describe the steps that you took to respond to the customer’s dietary need. How did you modify a recipe or replace or substitute ingredients to meet the customer’s specific needs?
4. What process did you use to identify and access the specialised ingredients that you required to prepare the dish? List the specialised ingredients that you accessed and how they satisfied the dietary needs of your customer.
What cooking methods did you use? How did you prevent cross-contamination? How did you ensure that the dish maintained equivalent nutritional value?
5. Describe the cooking process that you used to ensure that the nutritional quality of the dish was maintained. Why did you choose the process that you did? Why did you choose the equipment that you did?
6. Describe the operational adjustments that you made in response to meeting your customer’s dietary requirements. What were the implications for mis en place? How did you ensure that you still met commercial time constraints and deadlines despite adjusting/modifying recipes and ingredients? How did you adjust the recipe to produce the desired quantities?
7. Reflection – What skills and techniques did I use? What policies and procedures did I follow? How did I ensure efficiency, safety and quality? How did I ensure that I met quality standards? What did I learn and how might I apply this in future? What might I do differently next time?
| Supervisor endorsement | |
| Supervisor name: | |
| Position: | |
| Signed: | |
f. Modify recipes reflective report template (cultural or religious requirements)
Look for a situation where you have modified a dish for a customer who has cultural or religious requirements. You will report on the process that you used to confirm the customer’s dietary and cultural food requirements. You will also report on the strategies that you used to modify the recipe and menu item by excluding or substituting ingredients, how you maintained the nutritional value of the dish and the cooking techniques that you used.
1. Describe the situation that you have chosen to report and reflect on. What was the customer’s dietary need? Include a summary of the dietary need including answers to the following questions: What is the person’s food preference? What are the ramifications for the person if the dietary need is not met?
2. Who did you communicate with about the customer’s dietary need and why? What information did you seek? How did you clarify their exact requirements? How did you negotiate an appropriate response with other members of your team? What specialist advice did you seek? How did you ensure that you communicated clearly and effectively with other members of your team to ensure that the customer’s needs were met?
3. Describe the steps that you took to respond to the customer’s dietary need. How did you access information about modifications which met the customer’s specific needs?
4. What process did you use to identify and access the specialised ingredients that you required to prepare the dish? List the specialised ingredients that you accessed and how they satisfied the dietary needs of your customer.
What cooking methods did you use? How did you prevent cross-contamination? How did you ensure that the dish maintained equivalent nutritional value?
5. Describe the cooking process that you used to ensure that the nutritional quality of the dish was maintained. Why did you choose the process that you did? Why did you choose the equipment that you did?
6. Describe the operational adjustments that you made in response to meeting your customer’s dietary requirements. What were the implications for mis en place? How did you ensure that you still met commercial time constraints and deadlines despite adjusting/modifying recipes and ingredients? How did you adjust the recipe quantities to produce the desired quantities?
7. Reflection – What skills and techniques did I use? What policies and procedures did I follow? How did I ensure efficiency, safety and quality? How did I ensure that I met quality standards? What did I learn and how might I apply this in future? What might I do differently next time?
| Supervisor endorsement | |
| Supervisor name: | |
| Position: | |
| Signed: | |
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