SITHKOP004 develop menus for special dietary requirements Activities |

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The Worksheets and Knowledge Test are provided as separate documents.

These assessments are designed to be completed as the learner progresses through the multimedia/text content. Assessors can direct the learner to complete them at different stages of learning or before signing off competency at the completion of the entire unit.

Tables and checklists are provided in Activity A to ensure that all performance criteria and skills are covered as the learner identifies the dietary and cultural menu requirements of customers in order to develop, cost and document menus and meal plans for them.

Task 2 involves oral questions the assessor asks during or after assessing the learner’s skills in Task 1. These questions further assess the learner’s skills and knowledge. A list of suggested questions is provided for this task. However, the assessor can add or change where required, depending on the nature of the workplace/training environment.

activity C – portfolio of information

This assessment requires the learner to collate a portfolio containing useful resources, contacts and information related to developing menus for special dietary requirements. The information learners collect should include, but is not limited to, the list provided in Activity C.

Observations must be conducted over a period of time. This ensures achievement of all performance criteria on multiple occasions.

Once the learner’s competence is deemed satisfactory in demonstrating their skills and knowledge, the supervisor/manager validates the report alongside each item. Each relates to the performance criteria and required skills and knowledge for this unit.

Task 1: Develop a menu for special dietary requirements

• This five-part task requires you to develop a cyclic menu with a one-week cycle period from start to finish.

• Answer the following questions.

Q 1: What customer group is your menu developed for?

Part 2: Develop menus and meal plans for special diets

• Complete all four tasks.

4. Discuss your Menu overview,Daily meal plan and menu item checklists with relevant personnel and/or your assessor to get approval before continuing with Part 3.

Menu overview

1. Itemise all proposed expenditure items for each dish.

2. Calculate portion yields and costs from raw ingredients for each dish both manually and using computer technology. (Provide formulas, calculations, spreadsheets, etc., for each dish.)

• Complete all three tasks.

1. Use customer satisfaction and sales data to assess your menu’s success. (Provide copies of customer survey results, popularity index and/or sales data in your portfolio of information in Activity C.)

• It is your assessor’s responsibility to:

• read your portfolio and all parts of your project

Checklist for Activity A

Submit the following information to support ACTIVITY A: MENU DEVELOPMENT PROJECT

• ask you the questions during or after the skill is demonstrated

• assess your responses in the table below

Complete Tasks 1 and 2 in Activity B.

Task 1 – Research

• Make sure you answer all questions.

Q 1: What are the strengths of this dietary trend or regime?

Q 6: Liaise with other professionals. Would this dietary trend or regime be suitable for an athlete?

Q 7: Liaise with other professionals. Would this dietary trend or regime be suitable for an obese person? Why? Why not?

• Your portfolio will be viewed by your assessor, but you should retain it for future reference.

Types of information you should include

• A copy of your establishment’s menu with written suggestions on it or attached to it including:

• modifications or adjustments

• 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:

• the role and implications of using additives and preservatives

• modern food presentation methods.

• This document provides supporting evidence of the learner’s performance in the workplace.

• You may use this checklist to record your assessment of the learner’s skills and knowledge in the workplace.