SITHKOP004 Assessment Task 2 Develop and cost special menus
SITHKOP004 Develop menus for special dietary requirements
Assessment Task 2- Develop and cost special menus
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Context and Conditions of Assessment – Information for Students |
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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 a practical demonstration assessment and will be conducted at Hilton’s commercial kitchen or a workplace. • You must demonstrate your skills in Hilton’s commercial kitchen or a workplace, and then complete a Develop and cost special menus correctly and successfully to be deemed satisfactory in this assessment task. • 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. |
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Assessment Appeal – Information for Students |
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• Students have access to an assessment appeals process to challenge the outcome within 20 working days of the assessment decision being made. • The appeal is required to be submitted in writing with relevant evidence documentation provided. • The Institute will respond within 3 working days of the receipt of appeal to confirm it has been received. • The Institute will review the appeal and inform student of the outcome within 10 working days of the receipt of appeal. • The outcome will outline information on student’s next steps including process for further appeal process. |
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Reasonable Adjustments – Information for Students |
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• Reasonable adjustment refers to adjustments made for students with a disability, condition or special learning need. • Students can make a request for reasonable adjustment during their enrolment. • Each case is considered individually and the all relevant circumstances are considered in making the decision • The Institute reserves the right, after the review of the needs of the student with a disability, to not provide services that would impose unjustifiable hardship upon the Institute or the activities provided during the course of operations. • The range of reasonable adjustments made may include (but not limited to): |
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o the use or loan of adaptive/assistive technology or equipment for use by people with a disability or illness to enable them to undertake their training/assessment in fair and equitable manner (e.g. seating, personal computer access) o alternative methods of assessment (e.g. verbal assessment, practical demonstration) o individual conditions of assessment (e.g. seating arrangements, additional 10 minutes per hour, toilet/rest/exercise breaks, bite sized food/drink) o accessible learning formats (e.g. large print materials, coloured exam paper) o provision of a scribe o referral to additional services. |
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Re-Assessment Process and Plagiarism, Collusion and Cheating – Information for Students |
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Re-Assessment Process • If the evidence is graded as NYS – Not Yet Satisfactory you will be required to re-submit 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 ‘NYS – Not Yet 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 NYS – Not Yet 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 your 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 and apply for Special Consideration in accordance to Special Consideration 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 and relevant reassessment fees will apply for the unit. o If a student is deemed NYC in the reassessment, then the student is required to reenrol for the entire unit of competency and relevant reenrolment fees will apply for the unit. Plagiarism, Collusion and Cheating Plagiarism means: taking someone’s words, ideas, work or other materials and present them as your own. Collusion means: understanding or agreement between two or more people to intentionally cooperate and gain an unfair advantage in assessment. Cheating means: seeking to obtain an unfair advantage in an examination or assessment. |
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If a student is found to be cheating, plagiarising or colluding during their assessment, the student will immediately be deemed NYS for the assessment task. The student will have to follow the reassessment process and relevant reassessment fees will apply for the unit. o If the student is found to be plagiarising, cheating or colluding again after the initial instance, the student will be deemed NYC for the entire unit of competency. The student will be required to reenrol for the entire unit of competency and relevant reenrolment fees will apply for the unit. o Any further instances of plagiarism, cheating or collusion will result in the suspension or cancellation of the student’s enrolment o The Institute 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. All students are encouraged to speak to the trainer/assessor and/or Student Support Coordinator in regards to any issues about their course. |
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The Institute will ensure access to: |
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• Assessment conditions for this unit can be found on TGA website: |
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Evidence to be submitted by the student: - |
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• A completed Develop and cost special menus |
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Assessment Decision Making Rules |
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Your assessor will be looking for the following in this assessment task: • The completed Develop and cost special menus Your assessor may seek additional information or clarification from you by asking your extra questions. |
Assessment Task 2 – Develop and cost special menus
Information for students
In this task, you are required to identify the special dietary requirements of at least two groups of customers and then develop a set of six menus to address the differing dietary needs of those groups. You will also gather feedback on each menu from the customer groups.
You will need access to:
- your learning resources and other information for reference
- computers, printers and software for costing and developing menus and meal plans
- the Australian Dietary Guidelines
- recipes that accommodate a range of special dietary requirements
- your Assessment Summary Sheet
- your Dietary Requirements Template (two copies)
- your Menu Template (six copies).
Ensure that you:
- review the advice to students regarding responding to written tasks in the Hospitality Works Student User Guide
- comply with the due date for assessment which your assessor will provide
- adhere with your RTO’s submission guidelines
- answer all questions completely and correctly
- submit work which is original and, where necessary, properly referenced
- submit a completed cover sheet with your work
- avoid sharing your answers with other students.
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Assessment information Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide.Refer to the appendix for information on: • where this task should be completed • how your assessment should be submitted. Note: You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix B of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. |
Activities
Complete the following activities.
1. Carefully read the following scenario
Successful completion of this unit requires that you demonstrate your skills and knowledge by evaluating the special dietary requirements of at least two customer groups and developing and costing six menus or meal plans that address those needs. The menus or meal plans that you develop must, whether in combination or individually, address at least six of the special dietary requirements from the following list:
1. 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.
Two of the menus or meal plans must reflect one or more cultural or religious dietary requirements from the following list:
- halal
- Hindu
- kosher
- vegan
Two of the menus or meal plans must address the special dietary requirements of different customer groups from the following list:
- adolescents
- athletes
- children
- defence 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).
You are also required to evaluate each of the six menus by obtaining at least two of the following types of feedback:
- customer satisfaction discussions with: o customers o 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.
It is important that you provide evidence that you have done all of these things and we have provided you with two templates to work into. You will need two copies of the Dietary
Requirements Template and six copies of the Menus template to complete this task. We have also provided you with an Assessment Summary Sheet which will help you keep track of your requirements for this unit.
You will need access to two groups of customers to complete this task. For the purposes of this assessment, your customers might be groups of fellow students, groups of the customers of your RTO’s training kitchen or customers in your workplace. When selecting your customers, carefully consider the criteria listed above and read through the whole assessment to ensure that you will be able to meet all of your requirements. Your assessor will assist you to identify a suitable customer base.
What do I need to demonstrate?
During this task, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include:
- Identifying the menu requirements by:
- identifying the dietary and cultural or religious menu requirements of different customer groups
- assessing the contemporary dietary trends or regimes of a customer or group of customers
- liaising with other professionals to assist in identifying and confirming the customer’s requirements
- using effective listening and questioning techniques to gather feedback from customers and other professionals.
- Developing menus and meal plans for special diets by:
- selecting a variety of suitable foods and meals for specific requirements o identifying appropriate combinations of food to meet macro and micro nutrient requirements
- developing menus and meal plans that promote good health
- developing menus and meal plans that reduce the incidence of diet related health problems
- preparing cyclic menus which nutritional requirements and variety o ensuring that menus incorporate sufficient choice and variety of dishes o recommending food preparation and cooking methods which maximise the nutritional value of food
- assessing cost-effectiveness of proposed dishes and choosing dishes that provide high yields.
- Documenting special menus and meal plans using correct terminology
- Costing menus by:
- itemising the components of each dish on the menu ocalculating portion yields and costs
- pricing menu items to ensure maximum profitabilityusing technology to cost menus.
- Monitoring the performance of special menus by: o seeking feedback from customers and others o using feedback to improve menu performance oanalysing the success of special menus against dietary goals and customer satisfaction.
- Identifying the special dietary requirements of each group
Work with the customers from each of the two groups that you identified earlier to identify their special dietary requirements. Keep in mind that you will use this information to develop menus or meal plans which will meet their needs so you will need to understand: • what their cultural or religious dietary requirements are
- whether there are any food intolerances or allergies in the group
- whether there are particular eating regimes being followed
- what their nutrition goals are
- whether there are any contraindications with medicines
- whether you require input from medical specialists, nutritionists, dieticians or other health professionals
- what the other dietary and nutrition needs of the group are.
A Dietary Requirements Template has been provided to help you. You will use the information developed in the Dietary Requirements Template to develop and cost menus in Step 3.
- Planning, costing and developing menus
Use the information that you developed in Step 2 of this assessment to plan, cost and document six menus or meal plans. Your meal plans or menus must meet a range of dietary requirements across the two groups that you identified in Step 2. At least one of the menus must be a cyclic menu.
Note: Keep in mind that there are set criteria for the types of menus/meal plans that you must develop and cost. These are explained in Step 1 above and summarised in the Assessment Summary Sheet which accompanies this guide.
Each menu/meal plan must:
- include a variety of suitable foods and meals according to the special dietary needs being addressed
- include appropriate combinations of food and meet the macro and micro nutrient requirements of your customer/s
- promote the good health of your customer groups
- reduce the incidence of diet related health problems
- balance nutritional requirements and variety
- provide sufficient choice of dishes
- recommend food preparation and cooking methods to maximise the nutritional values of the food
- be documented using correct terminology.
You will also gather and respond to at least two types of feedback from your customer group about each menu. Methods of gathering feedback must be selected from the following list:
- customer satisfaction discussions with:
customers
- employees during the course of each business day o customer surveys
- improvements suggested by:
- customers o managers o peers o staff o supervisors o suppliers
- regular staff meetings that involve menu discussions
- satisfaction discussions with: o customers
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Student Name |
Student ID | ||||
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Unit Code |
SITHKOP004 | ||||
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Unit Name |
Develop menus for special dietary requireme |
nts | |||
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Did the student: |
Completed successfully? |
Comments | |||
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Yes |
No | ||||
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Identify dietary and cultural or religious | |||||
- allied health professionals o dietitians o medical specialists
- seeking staff suggestions for menu items.
A Menus Template has been provided for you to use. You will need six copies of the template.
You must complete the Menus Template electronically and each costing must be completed using Excel, a similar spreadsheet package or the menu costing software used in your workplace or RTO.
- Submit your work
Email your completed Dietary Requirements Templates (two), Menus Templates (six), Assessment
Summary Sheet and associated costings and evidence to your assessor. Ensure that your files are named according to the file naming conventions described earlier in this guide and that they are complete and well organised.
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