SITHCCC018 Prepare Food to Meet Dietary Requirements Portfolio Task 3
ASSESSMENT TASK BRIEF
Course SIT60316 Advanced Diploma of Hospitality Management SIT40516 Certificate 4 Commercial Cookery
Subject Title SITKS316 Kitchen Studies 3
Delivery Mode ?Full time ?Part time ?Online ?On-campus
Unit(s) of
Competency SITHCCC018 Prepare Food to Meet Dietary Requirements
Title of Assessment Task Assessment 3: Portfolio Task 3
Date Due End of Module 6
Introduction
This subject describes the performance outcomes, skills and knowledge required to prepare food to meet dietary requirements. It also requires the underpinning knowledge to understand the theoretical components to produce meat dishes.
Assessment Instructions
Activity A – Problem solving and recipe research activity
This assessment requires the learner to create and analyse a menu, and then answer questions. It consists of two tasks which must be submitted together.
Task 1 requires the learner to create a one-day menu for each of the following four customers.
1. A customer with heart disease
2. A customer with coeliac condition
3. A vegan customer
4. A customer who requires kosher food
They are then required to analyse the data in relation to the Dietary Guidelines for Australians.
Task 2 requires the learner to answer questions in relation to one of the customers and recipes from Task 1.
Activity B – Portfolio of information
This assessment requires the learner to collate a portfolio containing useful resources related to preparing food to meet special dietary requirements. The information learners collect should include, but is not limited to, the list provided in
Activity B
Learners should collect the information over the duration of the unit and submit it at the end, along with the answers to the provided supporting questions.
• All questions must be attempted
• If you have difficulty reading or understanding the questions or writing your answers please ask your lecturer for help.
• All questions must be satisfactorily answered / addressed / completed in order for you to achieve a “Satisfactory” outcome for this assessment.
• Please note that this is one assessment from the range of assessment tasks you will complete. You must complete all assessment tasks in this subject. Please refer to your subject outline for information on the other assessment tasks.
• Clear, constructive and accurate feedback will be given to you on your results and performance by comments on exam paper.
• The assessment items you submit will be retained by the college as evidence of your performance
Last updated 12/07/2017
Criteria Instructions
Activity A Task 1– Problem-solving-
• Create a one-day menu for each of the following four customers.
1. A customer with heart disease
2. A customer with coeliac condition
3. A vegan customer
4. A customer who requires kosher food
• Use the photocopiable table on the next page to provide the four menus.
• Consider what you’ve learned from the Dietary Guidelines for Australians to select appropriate foods and ingredients to provide the customer with a wide variety of nutrients and nutrition for their dishes.
• Support your choices with reasons.
• Exclude ingredients that would be harmful or unacceptable.
• Access at least one recipe for each customer. It is preferred that you don’t use recipes from your training environment so you can gather exposure to different recipes. Source them from the Internet, library, magazines, your workplace or home.
• Attach the recipe to each table when submitting to the assessor.
ONE-DAY MENU FOR
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Meal period Food choices
Breakfast
Reasons:
Morning tea
Reasons:
Lunch
Reasons:
Afternoon tea
Reasons:
Dinner
Reasons:
Task 2 – Question and answer
• Choose one of the customers and recipes from Task 1 and answer the following questions.
• Make sure you answer all questions.
Customer and recipe name: ____________________________________________________
Q1: What would the consequences be if you ignored the special dietary requirements of this customer?
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Q2: What specialised ingredients are there in the recipe you chose for them?
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Q3: What ingredients have you purposefully excluded from the menu? Why?
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Q4: Triple the recipe and write the new weight or measurement of each ingredient on the attached recipe.
Q5: Identify and list any ingredients (including additives and preservatives) in the recipe or packaged foods which may cause health consequences due to common food allergies or intolerances.
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Q6: What preparation and cooking equipment would you use to make this dish? What, if any technological skills do you require?
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Q7: What preparation and cooking techniques would you use to ensure optimum nutritional value? Explain your answer.
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Q8: Describe how you would present this dish so that it’s appetising and attractive.
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SITHCCC018 Prepare Food to Meet Dietary Requirements
Portfolio Task 3
Activity B – portfolio of information
Gather a range of information
• Put together a portfolio of useful resources, contacts and information related to preparing food to meet special dietary requirements.
• Information should be collected over the duration of the unit and submitted nearing the end of study for this unit, as directed by your assessor.
• Your portfolio will be viewed by your assessor, but you should retain it for future reference.
Types of information you should include.
• Samples of special recipes and portioning guides from your workplace or training environment.
• Samples of recipes used to prepare dishes in Activity A.
• Photographs of a range of nutritionally balanced dishes you have prepared and presented within commercial time constraints.
• List of useful dietary and cultural websites.
• Copies of equipment safety checks, product lists, brochures or manufacturer's instructions for assembly, cleaning, use and maintenance.
• A copy of your establishment's menu with written suggestions on it or attached to it including: • modifications or adjustments
• exclusions
• substitutions
• specialised ingredients
• cooking method changes
• what your organisation could implement to better serve customers with special dietary needs while at the same time maintaining (or improving) nutritional value.
• Relevant newspaper or magazine articles related to: • nutrition
• modern influences on our food and beverage choices
• health implications of making poor food choices
• the role of good nutrition in avoiding dietary disease
• the role and implications of using additives and preservatives • modern food presentation methods.
• A copy of the Dietary Guidelines for Australians.
• Any other useful resources related preparing food to meet special dietary requirements.
Question and answer
• Answer the following questions relating to the information you have researched for your portfolio.
• Make sure you answer all questions and submit these along with your portfolio of information.
Q1: In reading through the Dietary Guidelines for Australians, what new information did you learn about food sources and their nutrients, particularly regarding catering for older Australians, children and adolescents?
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Last updated 12/07/2017
Assessment 3: SITKS316 - Kitchen Studies 3
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Q2: Through the newspaper and magazine articles you read, what do you think most influences people’s choices of foods and beverages?
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Q3: Through the newspaper and magazine articles you read, how do you think you could influence customers to make healthier choices?
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Q4: Through the newspaper and magazine articles you read and what you’ve learned in the Dietary Guidelines for Australians, what is the role of good nutrition in avoiding dietary disease? Do you think most people are aware of the health implications of their food choices? Why? Why not?
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Q5: Describe any presentation techniques and ideas you have discovered during your research which could be incorporated into your workplace or training organisation. Include relevant garnishing or service ware suggestions.
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SITHCCC018 Prepare Food to Meet Dietary Requirements
Portfolio Task 3
Submission Instructions
The work is to be submitted via the learning portal. Your work should be clearly marked with your name and group information.
Checklist:
? Part A Task 1 & 2
? Part B
? Copy of the marking sheet
Assessment Process
• All items must be submitted.
• All items must be satisfactorily answered / addressed / completed in order for you to achieve a “Satisfactory” outcome for this assessment.
• Please note that this is one assessment from the range of assessment tasks you will complete. You must complete all assessment tasks in this subject. Please refer to your subject outline for information on the other assessment tasks.
• Clear, constructive and accurate feedback will be given to you on your results and performance by feedback from your lecturer
• The assessment items you submit will be retained by the college as evidence of your performance.
College Policies and Procedures relating to assessments, and associated forms, are available via http://www.think.edu.au/about-think/thinkquality/our-policies.
Last updated 12/07/2017
MARKING SHEET
Course SIT60316 Advanced Diploma of Hospitality Management SIT40516 Certificate 4 Commercial Cookery
Subject Title SITKS3116 Kitchen Studies 3
Delivery Mode ?Full time ?Part time ?Online ?On-campus
Unit(s) of Competency SITHCCC018 Prepare Food to Meet Dietary Requirements
Title of Assessment Task Portfolio 3
Lecturer
Student
Group
ITEM Performance Criteria Satisfactory
Yes No
SITHCCC018 Prepare Food to Meet Dietary Requirements
Part A Task 1 and 2
1.1 Confirm the dietary and cultural food requirements of the customer.
1.3 Confirm health consequences of ignoring special dietary requirements of customers.
1.4 Access special dietary recipes and select specialised ingredients.
1.5 Identify, from recipes and packaging, ingredients that may cause health consequences due to food allergies or intolerance.
1.6 Exclude ingredients from dishes as requested by the customer.
2.4 Select appropriate ingredients to ensure optimum nutritional quality of dishes.
2.5 Use appropriate equipment and cooking techniques for specific diets.
2.6 Employ suitable preparation and cooking techniques to retain optimum nutritional values.
2.7 Present nutritionally balanced food in an appetising and attractive manner.
Critical aspects
follow special recipes to prepare and produce a variety of dishes to meet multiple and diverse requests of customers with special dietary requirements
main types and culinary characteristics of special and cultural diets that are part of contemporary
Australian society
Produce special dishes for multiple customers within commercial time constraints.
Performance Evidence
literacy skills to read and comprehend special dietary recipes and packaging labels
write notes on recipe requirements and calculations
Numeracy skills to weigh and measure ingredients.
Problem-solving skills to consider and respond to special customer needs and requests.
adjust standard menu items to meet special customer requests
Knowledge Evidence
Culinary terms and trade names for ingredients suitable for meeting basic nutritional needs.
Culinary terms and trade names for ingredients that cause common allergic reactions.
Culinary terms and trade names for food additives and preservatives.
Main types and culinary characteristics of special diets that are part of contemporary Australian society:
diabetic, gluten-free, low-cholesterol, low-fat, low-gluten, sugar-free, vegan.
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.
Main types and culinary characteristics of cultural diets that are part of contemporary Australian society: ? halal
? Hindu
? kosher ? vegetarian.
Basic principles and practices of nutrition, including:
• nutrients and their food sources
• food-labelling and interpretation
• effects of various cooking methods and food storage on nutrients.
• Primary components of Dietary Guidelines for Australians, including those for older Australians, children and adolescents.
Comments:
Specific comments on the student’s submission and how it demonstrated (or not) the task’s requirements.
ITEM Performance Criteria Satisfactory
Yes No
Part B
Critical aspects.
1.4 Access special dietary recipes and select specialised ingredients
1.6 Exclude ingredients from dishes as requested by the customer.
2.2 Modify menu items to meet different dietary requests by excluding or substituting ingredients while maintaining equivalent nutritional value.
2.4 Select appropriate ingredients to ensure optimum nutritional quality of dishes.
2.5 Use appropriate equipment and cooking techniques for specific diets.
2.6 Employ suitable preparation and cooking techniques to retain optimum nutritional values.
2.7 Present nutritionally balanced food in an appetising and attractive manner.
Performance Evidence
Problem-solving skills to
• consider and respond to special customer needs and requests.
• adjust standard menu items to meet special customer requests
Knowledge Evidence
Culinary terms and trade names for substitute ingredients used to produce dishes with special dietary recipes.
Main types and culinary characteristics of special diets that are part of contemporary Australian society: diabetic, gluten-free, low-cholesterol, low-fat, low-gluten, sugar-free, vegan.
Main types and culinary characteristics of cultural diets that are part of contemporary Australian society:
? halal
? Hindu
? kosher
vegetarian.
Basic principles and practices of nutrition, including:
• nutrients and their food sources
• influences on food choice
• food and beverage selection influences
• health implications of food choice
• role of good nutrition in avoiding dietary diseases
• role of good nutrition in avoiding dietary diseases
• Primary components of Dietary Guidelines for Australians, including those for older Australians, children and adolescents.
Comments:
Specific comments on the student’s submission and how it demonstrated (or not) the task’s requirements.
ITEM Satisfactory ITEM Satisfactory
Yes No Yes No
Part A
Part B
Record feedback provided to the student (especially on any unsatisfactory areas):
OUTCOMES Yes No
Overall performance of this assessment was satisfactory?
Re-sit assessment required?
Lecturer’s signature: ____________________________________
Date:__________________________
The result of my performance in this assessment has been explained to me ? No ? Yes
I would like a copy of this marking sheet ? No ? Yes
Student’s signature: ____________________________________
Date:__________________________
Lecturer to retain original copy of Marking Sheet
PLUS
Lecturer to retain original assessment item/s completed by student
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