Course Details

Course Name Commercial Cookery Certificate 3 Stage 3

Unit(s) of competency

Unit Code (s) and

Names SITHKOP004 Develop menus for special dietary requirements

Assessment Details

Term and Year Time allowed

Assessment No Assessment Weighting

Assessment
Descriptor

Due Date Extension (if approved)

Re-Assessment Details

Term and Year Time allowed

Assessment No Re-assessment Fee Paid?

Assessment Type

Due Date No Extension

Student Details and Declaration

Student Name Dulan Maneesha Senevirathne

Student ID 201965886 Trainer/Assessor’s

Name
Student Declaration:
a. I declare that the work submitted is my own and has
not been copied or plagiarised from any person or source.
b. I have not submitted any part of this assignment
previously as part of another unit/course.
c. I acknowledge that I understand the requirements to
complete the assessment tasks. Signature:
d. The assessment process including the provisions for ___________DULAN________________
re-submitting and academic appeals were explained to _
me and I understand these processes. Date: _______/________/______

Assessment Outcome - To be completed by the Assessor

Assessment Task
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 Assessor’s Name

Results Satisfactory Not Satisfactory Marks:

Re-assessment
Yes No Due Date:
eligibility

This
First Attempt 2nd Attempt Late Penalty__________
assessment

FEEDBACK TO STUDENT
Progressive feedback to students, identifying gaps in competency and comments on positive improvements:

______________________________________________________________________________________

______________________________________________________________________________________

______________________________________________________________________________________

______________________________________________________________________________________

Student Declaration: I declare that I have been Assessor Declaration: I declare that I have
assessed in this unit and I have been advised of my conducted a fair, valid, reliable and flexible
result. I am also aware of my right to appeal and the assessment with this student, and I have provided
reassessment procedure. appropriate feedback

Signature: ____________________________ Student did not attend the feedback session.

Date: ____/_____/_____ Feedback provided on assessment.

Signature: ____________________________
Date: ____/_____/_____

FEEDBACK TO STUDENT (FOR REASSESSMENTONLY)

______________________________________________________________________________________

______________________________________________________________________________________

______________________________________________________________________________________

Assessment Task
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Student Declaration: I declare that I have been re- Assessor Declaration: I declare that I have
assessed in this unit and I have been advised of my conducted a fair, valid, reliable and flexible
result. I am also aware of my right to appeal. assessment with this student, and I have provided
appropriate feedback
Signature: ____________________________
Date: ____/_____/_____ Student did not attend the feedback session.
Feedback provided on assessment.

Signature: ____________________________
Date: ____/_____/_____

Assessment Task
(Knowledge)

SITHKOP004
Develop menus for special dietary requirements

Assessment Task
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DOCUMENT CONTROL

Versio Date Comments

n

1.0 19th April 2018  Original

ASSESSOR PRE-ASSESSMENT CHECKLIST

This checklist is to be completed prior to commencing the assessment.
Please discuss this with the learner and circle yes or no for each question.
Is the learner ready for assessment? ☐Yes ☐ No
Have you explained the assessment process and tasks? ☐ Yes ☐No
Does the learner understand which evidence is to be collected and ☐ Yes ☐No
how?
Have the learner’s rights and the appeal system been fully explained? ☐ Yes ☐No
Have you discussed any special needs or reasonable adjustments to be ☐ Yes ☐No
considered during the assessment?
Does the learner have access to all required resources? ☐ Yes ☐No

ASSESSMENT INSTRUCTIONS

PURPOSE OF THE ASSESSMENT TASK

Assessmen Knowledge Assessment
t Tool
To demonstrate satisfactory Satisfactory Not Satisfactory
completion of this Assessment Task (S) (NS)
the learner must:
All Short Answers Responses correctly ☐ ☐
answered

Assessment Task
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Overall Assessment Task Satisfactory Not Satisfactory
Performance (S) (NS)
Assessment Task: Short Answers Responses ☐ ☐
Resources required for this Assessment

Trainers and Assessors are required to ensure all learners have access to:

 Recipe selection relevant for this unit to cover all menu types specified in the
assessment
 Australia New Zealand Food Standards Code
 Australian Dietary Guidelines
 Australian Guide to Healthy Eating’
 Seasonal Fruit and Vegetable Guide Australia
 http://www.mygreenaustralia.com/australian-fruit-and-vegetable-season-list/
 Australian Guide to Healthy Eating
 Aboriginal and Torres Strait Islander Guide to Healthy Eating
 Nutrient Reference Values (NRV)
 Student Handout: Glossary of Industry Terms (Vegetables and Pulses)
 Student Handout: Glossary of Industry Terms (Pasta)
 Student Handout: Glossary of Industry Terms (Herbs and Spices)
 Student Handout: Glossary of Industry Terms (Citrus Fruit)
 Student Handout: Glossary of Industry Terms (Fruit)
 Student Handout: Glossary of Industry Terms (VFEF)
 Student Handout: Glossary of Industry Terms (Minerals, Vitamins and Nutrients)
 Student Handout: Glossary of Industry Terms (Gluten)
 Student Handout: Glossary of Industry Terms (Dietary)
 Calculator

Instructions for Trainer and Assessors

This assessment task has to be conducted as per the Assessment Conditions:
In an Industry In a Simulated Industry
In class ☐ ☐
Workplace Environment
Instructions for the assessments

 Attendance must be recorded in the Attendance Spreadsheet

 The assessment is to be completed according to the Assessment task instructions
 This is an individual assessment submission
 The Assessment must be completed Digitally or in Blue or Black Pen
 Trainer and Assessor are to complete the Pre-Assessment Checklist before
commencing the Assessment process
Assessment Task Duration
Week 2

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Learner Evidence Submission Requirements
The completed and signed Assessment Tool

DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS

ASSESSMENT TASK: KNOWLEDGE ASSESSMENT

PART A: SHORT ANSWER RESPONSES

1. List the ingredient substitution/s and/or recipe substitution you could make for the
following dishes based on each dietary requirement in the chart below:
DIETARY BANANA CAKE BEEF BEER
REQUIREMEN WELLINGTON BATTERED
T WHITING

COELIAC Gluten free flour Use rice flour,

Gluten free Use almond tapioca flour. Oil
baking powder flour must be free
from anything
gluten.

LOW FAT DIET Use olive oil Use filo pastry Air fryer
instead of butter

2. a) List two (2) common food additives or preservatives found in packaged foods and
list why it’s important the food label lists these on the product:

Artificial Food Colouring

Sodium Nitrite

Customer can aware of his allergic ingredients

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 Customer has also right to know what is in the products he is paying for

b) List two (2) types of oils suitable for someone with high cholesterol:

Soybean Oil

Sunflower oil

c) Identify three (3) foods that can commonly cause an allergic reaction:

Seafood

Nuts (peanuts, amend)

Eggs

3. Describe the following diets in the chart below, what foods they can eat and why:
DIET FOODS THAT CAN BE EATEN
Complex carbohydrates such as brown rice, whole
DIABETIC wheat, quinoa, oatmeal, fruits, vegetables, beans, and
lentils.

GLUTEN FREE Fruit, vegetables, eggs, nuts and legumes, milk, fats
and oils, gluten free grains

LOW Fish, Bread, Skinless chicken, Lean meat ,Fruit,

CHOLESTEROL/LOW Vegetables ,Low fat products ,Unsweetened products
FAT

LOW GLUTEN Bagels, pasta, crackers and pretzels

oats, milk, fats and oils

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 SUGAR FREE Vegetables, especially leafy green vegetables.
Fruit (fructose in its natural state) in moderation.
Meat, Nuts, Seeds, Cakes, biscuits, desserts and other
foods cooked with Perfect Sweet xylitol instead of
sugar.

Legumes, nuts, hemp, tofu and other minimally

VEGAN processed meat substitutes, seaweed, fruit,
vegetables.

4. What is the difference between a Vegan diet and a Vegetarian diet, why is it important
for Vegans and vegetarians to eat food high in Protein and vitamin B12?
Vegans don´t eat animal products at all. Vegetarian don´t eat animals but may eat
their products.

Because protein and B12 are mainly in meat and dairy which vegans and vegetarians
are not consuming.

Vegans eat no animal products, while vegetarians don't eat animals, but may eat
products that come from them (such as dairy and eggs).

5. What is meant by the term drug food interaction? And why is it important to follow
instructions from a customer if they can’t eat a certain food due to medication they take?
It means that some drugs can interact with certain food and it could cause a harm to a
customer if you don´t avoid it.

A change in a drug's effect on the body when the drug is taken together with certain
foods

Because of the side effects and sometimes allergies and its decrease the power of
healing

6. a) List two (2) food intolerances:

Celiac disease
(People with an intolerance to gluten may experience symptoms such as abdominal
pain, bloating and headaches.)

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 Lactose intolerance

(symptoms including Abdominal pain, Bloating, Diarrhoea, Gas and Nausea )

b) Why is important that you don’t serve someone nuts if they have mentioned they are
allergic to them?
Because that person can serious threatening of his life because of the allergy
reactions or it could cause harm and in extreme cases even death to a customer.

7. a) What is anaphylaxis, and what should you do if a customer is suffering from this?
It typically causes more than one of the following: an itchy rash, throat or tongue
swelling, shortness of breath, vomiting, light-headedness, and low blood pressure

Call 000 – look for epi-pen in their belongings, lie them on their side, apply first aid
techniques if trained.

b) What other symptoms can determine an allergic reaction from food? Provide three (3)
examples.

Swelling of the face, lips and/or eyes

Itchiness, rash, vomiting, hives, shortness of breath

Hives or welts on the skin

8. Describe one (1) type of food intolerance and describe the symptoms:
Lactose intolerance is basically the inability to digest a sugar called lactose found in dairy
products

stomach aches, diarrhoea, bloating

9. Describe the following terms relation to cultural diets:

CULTURAL DESCRIPTION OF TERM

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 DIET
The Islamic form of slaughtering animals or poultry, dahabeah,
involves killing through a cut to the jugular vein, carotid artery and
HALAL windpipe. Its mean To be considered halal, meat, poultry, fish and
their products must be prepared according to Islamic law. Halal is
the Arabic word for permitted or lawful. Haram is the word for
forbidden or unlawful.

Hindu people may be vegetarian, non-vegetarian or strict

vegetarian. Strict Hindu Vegetarians follow the following rules:
HINDU Do not eat root vegetables
No onion, garlic or ginger

Not eating beef because Hindus believe that this method

minimizes trauma and suffering to the animal.

“Kosher” is a term used to describe foods that comply with dietary

guidelines set by traditional Jewish law. These laws determine
KOSHER which foods may be consumed and how they must be produced,
processed, and prepared.

There are many types of people believe that eating animals is

wrong from a moral point of view; some people are vegetarian for
VEGETARIAN religious reasons while others believe that a vegetarian diet is
better from a health point of view. Most people who follow a
vegetarian diet don’t eat meat, fish or poultry. Other variations
involve the inclusion or exclusion of eggs, dairy and other animal
products

10. What are the advantages of having more options available for a range of cultural
diets on a menu?

We could satisfy more customers across wide range of cultures and different beliefs.

Varity of foods so people can choose what they like

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11. a) List the types of foods that the following nutrients are commonly found in below
NUTRIENT FOODS COMMONLY CONTAINING HIGH
AMOUNTS OF THIS NUTRIENT
Fruits (orange, blackcurrant)
Vegetables ( tomatoes , broccoli )
VITAMIN C

Psyllium husks
FIBRE Chia seeds
Flaxseeds
Almonds
Wholegrains
Beans
Pears
Carrots
Chickpeas

Oats
CARBOHYDRATES Sweet potatoes
Banana

Eggs
Fish
PROTEIN Poultry
Meats

Salmon
OMEGA 3 FATS Oysters
Anchovies

b) Describe why you must have a range of healthier food and beverage selections on
the modern menu:

Eating helps to protect against chronic disease and healthy food is a trend now and you will
miss opportunity to attract many customers if you will ignore that.

c) Why is it important to eat a balanced diet including lots of fruit and vegetables? What
can be the consequences of eating a poor diet?

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 To be healthy
Easily to be sick and immunise system is not working properly

12. a) What must you do under the law regarding food labelling when foods include
preservatives or additives & what are consequences for not following food labelling
laws?

You must put them on the label, otherwise you could be sued and fined (maybe jail time)

b) What can happen to vitamins contained within fruit and vegetables if they are boiled
or stored in liquid?

Gets rid of all the important nutrients, use steam and paillote methods instead

13. Where can you find dietary information for Australians including children,
adolescents and older Australians? Provide an Example.

Australian Dietary Guidelines

14. How might a diet for an older Australian commonly differ from a healthy 25 year old?
How would this affect your menu planning if the majority of your customers were of an
older age?

Many older people don’t get enough vitamins, mineral and fibre and also this cause bad effect
on general health, young people do more physical activities than older people they can
consume most food items than others when we consider menu for an older Australian, we
need to consider their health conditions and lifestyle

15. A pork rib loin costs $ 8.00 per kg bone in. It takes 20 minutes to trim it and the
trimming loss is 60% (60% fat and bones with 40% meat left). You serve 200g per
serve to the customer. You can purchase a kg of pork steaks (no bone) for $12.00 per
kg. How would you purchase your meat? Explain and justify your response

Probably need to purchase pork steak for $12.00per kg. because if pork rib lion purchase for
$8.00,it is in bone and after remove the bones yield will reduce other thing high time waste for
trimming and cleaning ,so labour cost also will be added as other expenses.so it is profitable
to purchase 1kg for and 12.00

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16. Add up the total food cost of the ingredients required for ‘Mussels with white wine
and tomato’:

MUSSELS WITH WHITE WINE & TOMATO

Costs of each ingredient is as follows

Tomato, concasse 0.5 each $0.10

Black mussels 250 g $2.40
Butter 20 g $0.05
Bacon rasher 0.5 each $0.60
Button onion 0.5 each $0.10
Garlic clove 1 each $0.10
Dry white wine 40 ml $0.40
Parsley, chopped $0.05
French bread stick 0.25 each $0.20

Dishes Total cost AUD $4.00

Now calculate the total cost of 23 serves of ‘Mussels sailor style’.

AUD $92.00
Total cost for 23 serves of Mussels

Finally calculate the correct sales price per head assuming that the food cost will be
30% of the sales price.

Sales price per head AUD $13.33

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 +++ END OF PAPER +++

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