Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHKOP004 Mapping and Delivery Guide
Develop menus for special dietary requirements
Version 1.0
Issue Date: June 2024
Qualification | - |
Unit of Competency | SITHKOP004 - Develop menus for special dietary requirements |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the performance outcomes, skills and knowledge required to develop menus and meal plans for people who have special dietary needs for health, lifestyle and cultural reasons. It requires the ability to identify the dietary requirements of customers, develop special menus and meal plans to meet those requirements, cost menus and to monitor and evaluate the success of menu performance.The unit applies to all hospitality and catering organisations that prepare and serve food. This includes hotels, clubs, restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, event and function caterers.It applies to those people who operate independently or with limited guidance from others such as senior cooks, chefs, catering supervisors and managers.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. Skills must be demonstrated in a hospitality industry business operation or activity for which special menus and meal plans are prepared. This can be: an industry workplace a simulated industry environment. Assessment must ensure access to: computers, printers and software for costing and developing menus and meal plans Australian Dietary Guidelines recipes that accommodate a range of special dietary requirements. Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and: have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency. |
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Prerequisites/co-requisites | |||
Competency Field | Kitchen Operations |
Development and validation strategy and guide for assessors and learners | Student Learning Resources | Handouts Activities |
Slides PPT |
Assessment 1 | Assessment 2 | Assessment 3 | Assessment 4 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Identify menu requirements. |
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Element: Develop menus and meal plans for special diets. |
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Element: Cost and document special menus and meal plans. |
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Element: Monitor special menu performance. |
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