Assessment Tasks for Preparing Food with Dietary Needs

Assessment Tasks SITHCCC042 Prepare food to meet special dietary requirements

SITHCCC042 Prepare food to meet special dietary requirements 2 Contents Introduction 3 Assessment for this unit 3 Assessment Task 1: Research report 4 Information for students 4 Activities 5 Assessment Task 1: Checklist 6 Assessment Task 2: Student logbook and assessor observations 8 Information for students 8 Activities 9 Assessment Task 2: Checklist 17 Final results record Error! Bookmark not defined.

SITHCCC042 Prepare food to meet special dietary requirements 3 Introduction Welcome to the Student Assessment Tasks for SITHCCC042 Prepare food to meet special dietary requirements . These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide . The Student User Guide provides important information for you relating to completing assessment successfully. Assessment for this unit For you to be assessed as competent, you must successfully complete two assessment tasks: • Assessment Task 1: Research Report – You must research and report on the main types of lifestyle, medical and religious diets that are part of contemporary Australian society. • Assessment Task 2: Student Logbook – You must prepare a range of dishes for people who have special dietary needs for lifestyle, medical or religious reasons and complete a Student Logbook. The assessor must also observe a range of cooking tasks. Kitchen time required You will require time in the kitchen to complete Assessment Task 2. You will find more information about the requirements for training/commercial kitchens in the Hospitality Works Student User Guide .

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SITHCCC042 Prepare food to meet special dietary requirements 4 Assessment Task 1: Research report Information for students In this task, you will research the main types of special, lifestyle, medical and religious diets that are part of contemporary Australian society. You will need access to: • your learning resources and other information for reference • your Research Report Template . 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 • avoid sharing your answers with other students.

SITHCCC042 Prepare food to meet special dietary requirements 5 Activities Complete the following activities. Carefully read the following information. In this task, you will research a range of special dietary requirements which are part of contemporary Australian society in order to discover the: • characteristics for: o special lifestyle diets o fad diets o special medical diets o food allergens o special religious diets • implications of failing to address the customer needs • suitable recipe ingredient modifications • definitions and examples of food allergies, food intolerances and cultural and religious dietary sanctions • key health and legal consequences of failing to address special requirements. You will also explore the basic principles and practices of nutrition and the role of the Dietary Guidelines for Australians. 1. Research and report. A Research Report template has been provided. Use the template to complete your report and then submit it to your assessor.

SITHCCC042 Prepare food to meet special dietary requirements 6 Assessment Task 1: Checklist Student’s name: Pakkawalun Joomponsri Has the following been completed? Completed successfully? Comments Yes No The student has satisfactorily provided: • an accurate description • a health or other implication of failing to address a special requirement • a suitable adjustment, replacement or substitute ingredient for each of the special lifestyle diets, fad diets, special medical diets, food allergens, special religious diets listed in the Research Report Template. The student has satisfactorily provided an accurate definition of: • food allergies • food intolerances • religious sanctions and provided two examples of each. The student has accurately described one key health and one key legal consequence of the provided: • allergic reaction scenario • anaphylaxis scenario • food intolerance scenario.

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SITHCCC042 Prepare food to meet special dietary requirements 7 The student has demonstrated an understanding of the basic principles and practices of nutrition. The student has satisfactorily provided an accurate summary of each of the five Australian Dietary Guidelines. Task outcome: ¨ Satisfactory ¨ Not satisfactory Assessor signature: Assessor name: Golam Date:

SITHCCC042 Prepare food to meet special dietary requirements 8 Assessment Task 2: Student logbook and assessor observations Information for students Tasks required for this unit This unit of competency requires that you: • modify standard recipes to prepare six different dishes that cater to customers with special dietary requirements, including: o three different food allergies o three different food intolerances • exclude or substitute ingredients to meet dietary requirements specified above, while maintaining the nutritional value and integrity of the dish • prepare, plate and present two portions of each of the above six dishes: o within commercial time constraints and deadlines o following procedures for portion control and food safety practices including avoiding cross- contamination when handling and storing food o demonstrating effective communication between team members regarding dietary requirements and recipe modifications during production and service of special dishes. Instructions for how you will complete these requirements are included below.

SITHCCC042 Prepare food to meet special dietary requirements 9 Activities Complete the following activities. Carefully read the following information. Successful completion of this unit requires that you demonstrate your skills and knowledge by preparing dishes for people who have special dietary needs for lifestyle, medical or religious reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements. It is important that you provide evidence that you have successfully completed each task. We have provided a Student Logbook to help you. It is likely that this unit will be assessed side-by-side with other units from your course and it has been designed to be co-assessed with units such as: • SITHCCC028 Prepare appetisers and salads • SITHCCC029 Prepare stocks, sauces and soups • SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes • SITHCCC035 Prepare poultry dishes • SITHCCC037 Prepare seafood dishes • SITHCCC036 Prepare meat dishes • SITHCCC041 Produce cakes, pastries and breads • SITHPAT016 Produce desserts. Your assessor will advise you if you will be co-assessed with other units. Assessment will take place in the training kitchen attached to your RTO or in your workplace. To fulfil your requirements for the cooking units listed above, you will complete a range of cooking tasks which incorporate preparing dishes for people who have special dietary needs. You can use these cooking tasks to complete the assessment for this unit of competency as well. Below is a guide to the skills and knowledge that you must demonstrate when you are completing practical assessment for the cooking-related units. This may occur in your training kitchen or in your workplace.

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SITHCCC042 Prepare food to meet special dietary requirements 10 We have provided a number of documents to assist you and you will find these in your Student Logbook . What do I need to demonstrate? During your practical cooking sessions, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include: • confirming special dietary requirements and select ingredients by: o confirming the customer’s dietary food requirements o recognising the potential health consequences of failing to meet dietary requirements of customers o accessing special dietary recipes o selecting specialised ingredients o identifying ingredients in recipes that may cause health consequences o identifying ingredients on packaging that may cause health consequences o excluding ingredients from dishes at the request of customers • preparing and producing foods to satisfy nutritional and special dietary requirements by: o following recipes for those with special dietary needs o modifying menu items to meet special dietary requests o excluding or substituting ingredients while maintaining nutritional value o communicating dietary requirements to other members of your team (including in writing) o working with your team to address a customer’s dietary requirements o selecting appropriate ingredients to ensure optimum nutritional quality of dishes o using appropriate equipment, preparation and cooking techniques for special dietary requirements and to retain optimum nutritional values

SITHCCC042 Prepare food to meet special dietary requirements 11 • presenting nutritionally balanced food: o in an appetising and attractive manner o by visually evaluating each dish and adjusting its presentation as required. • working safely and efficiently by: o storing dishes in appropriate environmental conditions o minimising waste to maximise profitability o maintaining a clean and hygienic work area o disposing of or storing surplus and re-useable by-products according to organisational procedures (including cost efficiency) o working sustainably o working efficiently including workflow planning o communicating clear and sequenced instructions about dietary requirements. How will I provide evidence? As you work through the practical assessment tasks in this assessment, you will be required to identify and report on three instances where you prepared food for people with food allergies and three instances where you prepared food for people with food intolerances. Note that each instance must be for a different food allergy or intolerance. In your Student Logbook , you will find some detailed information about providing evidence, a set of reflective report templates and a logbook summary. As you identify a suitable case study or example to report on, you will need to: • complete a Reflective journal (a reflective journal provides an opportunity for you to think about the processes you undertook – what went well, what you would do differently next time); it also helps you to provide evidence for your assessment • ask your supervisor/assessor to sign the Supervisor Declaration section at the end of your Reflective journal . Your assessor will also observe you as prepare and cook dishes that cater to customers with special dietary requirements Tips for completing your Student Logbook

SITHCCC042 Prepare food to meet special dietary requirements 12 • Read through this assessment and your Student Logbook before you get started and make sure you understand what you need to do. If you are unsure, speak to your assessor and/or supervisor. • Stay up to date! Complete a logbook entry at the end of each time you cook and ask your supervisor to do the same. Providing organised, complete evidence forms part of your assessment. • Stay in touch with your assessor. Ask questions, raise issues, check in, communicate Most importantly, ask for help if you are having trouble! 1. Determine production requirements. To ensure that you have everything that you require to prepare food to meet the special dietary requirements, you will need to: • confirm special dietary requirements and select ingredients by: o confirming the customer’s dietary food allergy or food intolerance requirements o recognising the potential health consequences of failing to meet dietary requirements of customers o select the special recipes or modify the recipe with suitable substitutes or exclude ingredients o identifying ingredients that may cause health consequences in recipes o identifying ingredients that may cause health consequences on packaging o check the ingredients packaging for food additives and preservatives o look for ingredients that cause common allergic reactions o identify ingredients that not meet special dietary requirements o excluding ingredients from dishes at the request of customers o select special ingredients that meets the customers’ requirements o consult with others if required o ensure that you maintain the nutritional value o communicate customer requirements with team members o excluding ingredients from dishes at the request of customers.

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SITHCCC042 Prepare food to meet special dietary requirements 13 The determine production requirements in your journal section of your Logbook has been provided to help you. 2. Prepare and cook dishes that cater to people who have special dietary needs for lifestyle, medical or religious reasons. Now it’s time to put all of that planning and organising to work. Prepare and cook food to meet the special dietary requirement. Ensure that you: • prepare foods to satisfy nutritional and special dietary requirements by: o following recipes for those with special dietary needs o communicating dietary requirements to other members of your team (including in writing where required) o selecting appropriate ingredients to ensure optimum nutritional quality of dishes o using appropriate equipment, preparation and cooking techniques for special dietary requirements and to retain optimum nutritional values. • present prepared food: o in an appetising and attractive manner o visually evaluating each dish and adjusting its presentation as required. • work safely and efficiently by: o storing dishes in appropriate environmental conditions o minimising waste to maximise profitability o maintaining a clean and hygienic work area, disposing of or storing surplus and re-useable by-products according to organisational procedures (including cost efficiency), working sustainably and efficiently. Complete a reflective journal for each time you cook a dish to meet special dietary requirements as part of your assessment for this unit. Don’t forget to ask your trainer/assessor or supervisor to complete the declaration. 3. Submit documents to your assessor. Finalise your Student Logbook . Ensure that all documents are clear and complete. It should include the following completed documents for each time that you cook a dish as part of your assessment for this unit.

SITHCCC042 Prepare food to meet special dietary requirements 14 • Reflective journal (endorsed by your trainer/assessor or supervisor). Send or submit the completed Student Logbook to your assessor.

SITHCCC042 Prepare food to meet special dietary requirements 15

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SITHCCC042 Prepare food to meet special dietary requirements 16

SITHCCC042 Prepare food to meet special dietary requirements 17 Assessment Task 2: Checklist Student’s name: Pakkawalun Joomponsri Has the following been completed? Completed successfully? Comments Yes No The student has satisfactorily determined production requirements for each special dietary requirement dish including: • three different food allergies • three different food intolerances. The student has satisfactorily completed a Journal for each special dietary requirement dish including: • three different food allergies • three different food intolerances. Assessor observations have been completed and collectively across all observations (either singular or on multiple occasions) all boxes have been checked as Yes and the student demonstrated their competence as per the Benchmarks and Quality indicators provided in the assessor logbook. The student’s workplace supervisor (or the assessor if in a training kitchen) has completed the Supervisor Declaration Section in the student’s logbook and you are satisfied that they have answered Yes to each question, the supervisor has provided comments/feedback and you

SITHCCC042 Prepare food to meet special dietary requirements 18 have followed up on any gaps or concerns you have by discussing this Provide details of any discussions that took place in the Comments column.

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SITHCCC042 Prepare food to meet special dietary requirements 19 Task outcome: ¨ Satisfactory ¨ Not satisfactory Assessor signature: Assessor name: Richard Date:

SITHCCC042 Student Assessment Tasks

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