SITHKOP004
Develop menus for special dietary requirements
Assessment: - Project
Context and Conditions of Assessment
This assessment will ensure that the elements, performance criteria, performance evidence and knowledge evidence required and conditions are adhered to demonstrate competency in this unit assessment task.
• Read the assessment carefully before commencing.
• This is an open book assessment and will be conducted at Macallan College.
• Your Assessor will use the assessment criteria in this document and will provide feedback / comment.
• You must answer all the questions in the assessment tasks in your own words.
• Your Trainer / Assessor will inform you of the due date for this assessment task.
• Your Assessor will grade as either S – Satisfactory or NS – Not Satisfactory for the assessment. In all cases your Assessor will provide you with feedback.
• Only when all assessment tasks have been graded as S – Satisfactory you will be deemed C – Competent in the final result of the unit of competency; if you do not satisfactorily complete all the assessment tasks you will be deemed NYC – Not Yet Competent.
Re-Assessment Conditions
• If the evidence is graded as NS – Not Satisfactory you will be required to resubmit the evidence. In this case, you will be provided with clear and constructive feedback based on the assessment decision so that they can improve your skills / knowledge prior to reassessment.
• Where a ‘NS – Not Satisfactory’ judgement is made, you will be given guidance on steps to take to improve your performance and provided the opportunity to resubmit evidence to demonstrate competence. The assessor will determine and discuss the reasons for NS – Not satisfactory on any of the criteria and will assess you through a different method of assessment e.g. verbal/oral questioning, problem solving exercises.
• You will be notified within 10 working days of undertaking an assessment of their result in achieving competency o If a student does not complete the assessment, they should notify their trainer as to why they did not complete the assessment and if due to illness, a medical certificate must be produced. “This process is detailed more in the “Training and Assessment Policy and Procedure”
o In the above scenario, student will be given an opportunity for reassessment within 5 working days with no reassessment fee charged.
o Students who are deemed to be Not Yet Competent (NYC) will be provided with information identifying the areas in which they failed to achieve competency. Students will then have the opportunity to repeat the assessment task within 5 working days of notification with no reassessment fee charged.
o If a student is deemed NYC in the reassessment or if the student did not approach the MACALLAN COLLEGE within five working days with a valid reason for not availing themselves of the reassessment opportunity, then those students will be given a final chance to re-sit the assessment and will be charged at $200.00.
o After this no further reassessment attempt will be provided to the student and the student will be required to repeat the whole unit with full fee for the unit as per the fees policy of the MACALLAN COLLEGE. The student will be made aware of the impact of repeating the unit may have on their student visa.
o If a student is found to be cheating or plagiarising their assessment, a $200.00 reassessment fee will be charged for reassessing the assessment within 5 working days.
o If the student is found to be plagiarising or cheating again after conclusion of the Intervention meeting with the Course Co-ordinator,
the matter will be referred to the CEO / Operation Manager which may result in the suspension or cancellation of their enrolment
o The MACALLAN COLLEGE has intervention strategies, including student support services available to enable students to complete qualification in the expected time frame. Students at risk of not completing within this time frame are identified as early as possible and an intervention strategy is put in place.
Macallan College will ensure access to:
• Commercial Kitchen Simulated Environment
• Workplace procedures and instructions relating to safe work practices
• Workplace safety and emergency evacuation procedures
• Hazardous chemicals and dangerous goods information
• Safety materials and equipment relevant to a Commercial Kitchen
• Fire safety equipment First Aid equipment and relevant stock
• Documents for recording workplace safety, accidents and incidents.
Assessment Decision Making Rules
Your assessor will assess the evidence submitted for the following elements, performance criteria, performance evidence and knowledge evidence to confirm that the student evidence submitted demonstrates validity, sufficiency, authenticity and confirms current skills and knowledge relevant to the unit of competency.
Your assessor will be looking for the following in this assessment task: - ? Identify menu requirements.
§ Identify dietary and cultural or religious menu requirements of different customer groups.
§ Assess contemporary dietary trends and regimes.
§ Liaise with other professionals to identify and confirm customer requirements.
§ Identify health consequences of ignoring special dietary requirements of customers.
§ Develop menus and meal plans for special diets.
§ Select a variety of suitable foods and meals for specific requirements.
§ Identify appropriate combinations of food to meet macro and micro nutrient requirements.
§ Develop menus and meal plans that promote good health and reduce the incidence of diet related health problems.
§ Prepare cyclic menus and balance nutritional requirements and variety.
§ Incorporate sufficient choice of dishes into the menus.
§ Recommend food preparation and cooking methods to maximise nutritional value of food.
§ Cost and document special menus and meal plans.
§ Calculate expenditure items to determine production costs of menu items.
§ Calculate portion yields and costs from raw ingredients.
§ Assess cost-effectiveness of proposed dishes against budgetary constraints and choose products that provide high yield.
§ Use correct terminology in menus and meal plans.
§ Monitor special menu performance.
§ Seek ongoing feedback from customers and others and use to improve menu performance.
§ Analyse the success of special menus against dietary goals and customer satisfaction.
§ Adjust menus based on feedback and success.
Assessment Instructions:
1. Answer to the questions in a new word document.
2. Keep simple formatting with 12pt Arial and single line spacing.
3. Upload file to the drop box provided with a name containing your student ID and unit code such as MACXXXX_SITHKOP004.
Questions
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 6 different menus including 1 cyclic menu or meal plan
• 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 Price x 100 = Food Cost Percentage %
Individual Menu Item (Variable %):
Portion Cost: Priced Menu Item x 100= Food Cost %
Setting the Selling Price:
Portion Cost: Targeted Food Cost Percentage x 100 = Selling Price
Develop and cost 6 menus or 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 to be developed Menu type (all required
overall) Evaluation of each menu (use at least 2 methods overall)
Menu 1:
Recipe Source: Futura Group, e-coach recipes
SITHKOP004 • special diets that are part of contemporary Australian society: Select 2 from this group
eating regimes:
elimination macrobiotic customer satisfaction discussions customer surveys improvements suggested by:
customers managers peers staff
Other:
No. of serves:
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:
Select 2 from this group
halal Hindu kosher vegan
vegetarian
main types of customer groups that have special dietary requirements:
Select 2 from this group
1 selection must be for a 1-week cyclic menu
adolescents athletes children defence forces elderly health care supervisors suppliers
regular staff meetings that involve menu discussions seeking staff suggestions for menu items
Satisfaction discussions with Health professionals
Menu 2:
Recipe Source: Futura Group, e-coach recipes
SITHKOP004
Other:
No. of serves:
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
Menu 3:
Recipe Source: Futura Group, e-coach recipes
SITHKOP004
Other:
No. of serves:
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
Menu 4:
Recipe Source: Futura Group, e-coach recipes
SITHKOP004
Other:
No. of serves:
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
Menu 5:
Recipe Source: Futura Group, e-coach recipes customer satisfaction discussions customer surveys improvements suggested by:
customers managers peers
SITHKOP004
Other:
No. of serves:
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:
o underweight o overweight o obese
staff supervisors suppliers
regular staff meetings that involve menu discussions seeking staff suggestions for menu items
Satisfaction discussions with Health professionals
Menu 6:
Recipe Source: Futura Group, e-coach recipes
SITHKOP004
Other:
No. of serves:
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
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
Part A
1. Plan, write and cost each of your menus you have selected in the list above. Each menu must include a minimum of 3-corses each. The food cost for each menu must not exceed $7.50 including all courses. Complete the details for each menu as outlined below.
2. 1 menu type selected for main types of customer groups that have special dietary requirements must consist of a 1-week cyclic menu or meal plan consisting of 7 3 - course menu with a vegetarian option for each day. The “Menu Price Balance template” for menu 6 below has these provisions. The food cost for the cyclic menu must not exceed $6.00 for any 3- course menu.
3. Each menu type must provide nutritionally balanced meal options for the relevant type of dietary requirement.
4. Use the attached Standard Recipe Card Template (or your own choice of format) and list the ingredients for each menu dish listed in your cycle menu including sides. Alternatively, you may use the template “Banquet Analysis Sheet” and cost each menu and all its components attached under resources.
5. The Portion size for each dish must consider that there are 3 courses a menu and portion size therefore needs to reflect this.
6. Calculate each dish and show the cost per serve. Attach your yield calculations where necessary (if you use vegetables or meat, then the calculations must show the net price based on net yields). Under Resources you will find yield test tools to assist you in these calculations.
Menu 1
Dietary requirement
1. Course
2. Course
3. Course
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.
Part B
1. List the review methods you have used for each method and provide the feedback you have received for each menu. Provide details for the methods used to obtain feedback and details for the persons you have consulted with.
You can use the following template.
Menu 1 Method used for feedback
How/Who? Feedback received – Details
Dish 1
Dish 2
Dish 3
2. Identify which factors would suggest that changes need to be made to your menu items.
Part C
1. Apply the feedback you have received to the relevant menus or dishes and adjust the costing in a new template or added tab. Clearly mark these as V2 (Version 2) or “revised”.
2. Attach the revised changes to this project for submission.