• SITHKOP004 Develop Menus for Special Dietary Requirements Activity workbook RTO Name and Code: Golden wattle group Pty Ltd T/A Meridian Vocational College 45039, CRICOS 03551M Student Name: Student...

This is Certificate 4 in Commercial cookery. I want you to finish Activity workbook with developing 6 menus, 6 Meal plan costing, 12 cyclical menus (2 for each menu), 6 Meal plans. If you need any idea on menus I've attached a photo of one pic just for your reference and can use that in real context if u want to.


• SITHKOP004 Develop Menus for Special Dietary Requirements Activity workbook RTO Name and Code: Golden wattle group Pty Ltd T/A Meridian Vocational College 45039, CRICOS 03551M Student Name: Student ID: Assessor Name: Primary Unit to be assessed Date ____/____/____ AQF level under which the unit is being assessed SIT40516 Certificate IV in Commercial Cookery Related documentation ☐ Student Assessment Record ☐ Short Answer questions ☐Activity Workbook / ODC Location of assessment Workplace ☐ Simulated workplace ☐ Acknowledgments This activity workbook was prepared by Golden Wattle Group Pty Ltd T/A Meridian Vocational College RTO 45039 The workbook is copyright in terms of its intellectual property, presentation and structured content, and entitles licensed training organisations to use, modify, extract or include any information as required by a special interest group or theme specific retail business. Apart from any use as described above and/or permitted under the Copyright Act 1968 (as amended), no part may be reproduced without prior written permission. The content of this workbook was drawn from a range of commercially available resources and, where appropriate, acknowledgement is provided. Written by: RTO 45039 CRICOS 03551M Level 2 West 50 Grenfell Street, Adelaide 5000 Telephone 0432 421 482 [email protected] 1 | Page Page 4 of 23 MVC-CMSRTO # 45039 CRICOS # 03551MRevision Date: 10-08-2020 MVC-CMSRTO # 45039 CRICOS # 03551MRevision Date: 10-08-2020 Contents How to use this Activity workbook2 Range of Conditions4 Learner instructions6 Australian Dietary Guidelines7 Background Information8 Raw ingredient yield test percentages13 Task 1: Identify Menu Requirements15 Topics for discussion with the health professional15 SUNNYBRAE AGED CARE CLIENT OVERVIEW SPECIAL MEAL PLANS17 Task 2: Develop Menus and Meal Plans for Special Dietary diets18 MEAL PLAN ONE19 MEAL PLAN TWO20 MEAL PLAN THREE21 MEAL PLAN FOUR22 MEAL PLAN FIVE23 MEAL PLAN SIX24 Cyclic Menu Overview25 Nutritional information26 Task 3: Cost and Document Special Menus and Meal Plans27 MEAL PLAN COSTING ONE27 MEAL PLAN COSTING TWO28 MEAL PLAN COSTING THREE29 MEAL PLAN COSTING FOUR30 MEAL PLAN COSTING FIVE31 MEAL PLAN COSTING SIX32 Operational Kitchen Costs33 Expenditure Costs33 Labour Cost Considerations33 Wastage Cost Considerations33 Task 4: Monitor Special Menu Performance34 Sunnybrae Aged Care Meeting Agenda37 Sunny Brae Aged Care Meeting Minutes: Menu Evaluation37 Assessment Instrument – Observation/Demonstration of Competency40 How to use this Activity workbook Throughout this workbook you will be led through several tasks that relate to SITHKOP004 Develop Menus to Meet Special Dietary Requirements. Several activities will be introduced to you that will enable you to confirm your learning or to reinforce a point that is critical to the topic being learned. Please keep this workbook clean and attach to your final assessment for submission to your trainer. Please keep a copy of tasks for your own records. Performance Evidence Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and: Develop and cost at least six menus or meal plans that individually or in combination meet at least six different special dietary requirements as specified in the knowledge evidence Two of the above menus or meal plans must reflect one or more cultural or religious dietary requirements as specified in the knowledge evidence Two of the above menus or meal plans must address the special dietary requirements of different customer groups as specified in the knowledge evidence. Evaluate each of the above menus by obtaining at least two of the following types of feedback: Customer satisfaction discussions with: · customers · employees during the course of each business day · customer surveys Improvements suggested by: · customers · managers · peers · staff · supervisors · suppliers Regular staff meetings that involve menu discussions Satisfaction discussions with: · customers · allied health professionals · dietitians · medical specialists Seeking staff suggestions for menu items Develop above menus and menu plans within commercial time constraints, demonstrating: · methods for responding to feedback and adjusting menus · basic principles and practices of nutrition. ELEMENTS   PERFORMANCE CRITERIA  Elements describe the essential outcomes. Performance criteria describe the performance needed to demonstrate achievement of the element. 1. Identify menu requirements. 1.1. Identify dietary and cultural or religious menu requirements of different customer groups. 1.2. Assess contemporary dietary trends and regimes. 1.3. Liaise with other professionals to identify and confirm customer requirements. 1.4. Identify health consequences of ignoring special dietary requirements of customers. 2. Develop menus and meal plans for special diets. 2.1. Select a variety of suitable foods and meals for specific requirements. 2.2. Identify appropriate combinations of food to meet macro and micronutrient requirements. 2.3. Develop menus and meal plans that promote good health and reduce the incidence of diet related health problems. 2.4. Prepare cyclic menus and balance nutritional requirements and variety. 2.5. Incorporate sufficient choice of dishes into the menus. 2.6. Recommend food preparation and cooking methods to maximise nutritional value of food. 3. Cost and document special menus and meal plans. 3.1. Calculate expenditure items to determine production costs of menu items. 3.2. Calculate portion yields and costs from raw ingredients. 3.3. Assess cost-effectiveness of proposed dishes against budgetary constraints and choose products that provide high yield. 3.4. Use correct terminology in menus and meal plans. 4. Monitor special menu performance. 4.1. Seek ongoing feedback from customers and others and use to improve menu performance. 4.2. Analyse the success of special menus against dietary goals and customer satisfaction. 4.3. Adjust menus based on feedback and success. Foundation Skills SKILLS   PC DESCRIPTION  Reading skills to: 1.1 1.2 1.4 Read and interpret complex details of health-related problems and cultural meal requirements. Writing skills to: 2.1 2.2 2.3 2.4 2.6 3.4 Write comprehensive menus, meal plans and recommendations for cooking methods. Oral communication skills to: 1.3 4.1 4.2 Listen and respond to routine customer feedback and ask questions of health and other professionals to inform menu choice. Numeracy skills to: 3.1 3.2 3.3 4.2 Calculate the cost of producing dishes for menus and meal plans. Learning skills to: 2.5 2.3 4.3 Continually research information on emerging dietary trends. Problem-solving skills to: 4.2 4.3 3.1 3.2 Evaluate diet-related health problems and design varied menus to address them Identify budgetary constraints and adjust menus to include the most cost-effective options. Planning and organising skills to: 1.1 1.2 4.1 2.6 Access and sort information required for menu design to coordinate a timely and efficient development process. Technology skills to: 2.3 2.4 3.1 Use computers and software programs to cost and document menus and meal plans. Range of Conditions Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included. Range is restricted to essential operating conditions and any other variables essential to the work environment. Other professionals must include the appropriate: · allied health professionals · dietitians · medical specialists · Nutritionists. Expenditure items must include: · ingredients · labour · operational costs of the kitchen · wastage. Knowledge Evidence Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this 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 culinary characteristics of special diets that are part of contemporary Australian society: · eating regimes: · elimination · macrobiotic · 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: · halal · Hindu · kosher · vegan · vegetarian Main types of customer groups that have special dietary requirements: · adolescents · athletes · children · defense forces · elderly · health care · 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: · underweight · overweight · obese 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 Basic principles and practices of nutrition: · nutrients and their food sources · influences on food choice · food and beverage selection influences · food labelling and interpretation · role and implications of using food additives and preservatives · health implications of food choices · role of good nutrition in avoiding dietary diseases · effects of various cooking methods and food storage on nutrients · primary components of Australian Dietary Guidelines, in particular those for older Australians, children and adolescents and their use in menu planning Methods and formulas for calculating portion yields and costs from raw ingredients: · butcher’s test · standard measures · standard yield tests Learner instructions You are developing a menu to meet the special dietary requirements of your customer group in relation to the simulated environment or your chosen customer group. You want to confirm your understanding of their special dietary needs and identify any you may not have considered. You are to do the following: · Research nutritional dietary guidelines · Research foods to meet the needs of the customer group. · Introduce yourself to the health professional. · Briefly explain why you are consulting them. · Ask questions to confirm and identify special dietary needs. · Develop and write appropriately balanced meal plans. · Evaluate or discuss suitability of menu selections based on dietary and cultural or religious menu requirements of the customer group. · Liaise with client and or other professionals to identify and confirm customer requirements. · Ask questions to inform menu choice. · Identify dietary and cultural or religious menu requirements of different customer groups. The