Contents
Assessment Task 1: Research report 6
Assessment Task 1: Checklist 8
Assessment Task 2: Student logbook and assessor observations. 9
Assessment Task 2: Checklist 16
Welcome to the Student Assessment Tasks for SITHCCC018 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.
SITHCCC018 Prepare food to meet special dietary requirements describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for health, lifestyle or cultural 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.
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 special, cultural and religious diets that are part of contemporary Australian society.
- Assessment Task 2: Student Logbook and Assessor Observations – You must submit a logbook with supporting evidence.
Please read through all of the assessment tasks and related documents carefully before you get started. Ensure that you have everything that you need and seek clarification from your trainer, assessor or workplace supervisor if you have any questions.
| Supporting resources: Supporting resources include templates, journals, workbooks and portfolios which can be used to support you in providing evidence of your competence. Your assessor will provide you with these documents before you begin your assessment tasks. For this unit, the supporting resources comprise:
· Research Report Template (Assessment Task 1) · Student Logbook (Assessment Task 2) |
Once you have read through the assessment tasks and are satisfied that you are clear on the requirements and submission dates, complete and sign a Student Assessment Agreement. Your assessor will countersign the agreement and keep it on file. You will find a Student Assessment Agreement in Appendix B of your Hospitality Works Student User Guide or your RTO will provide you with one.
Remember to check your Hospitality Works Student User Guide for information about:
- submitting assessments
- assessment appeals
- re-assessment guidelines
- responding to written questions.
Assessment Task 1: Research report
In this task, you will research the main types of special, cultural 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
- submit a completed cover sheet with your work
- avoid sharing your answers with other students.
| 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. |
Complete the following activities.
- Carefully read the following information
| In this task, you will research a range of contemporary special dietary requirements which are part of Australian society in order to discover their:
· characteristics · considerations in a commercial cookery environment. You will also explore the basic principles and practices of nutrition and the role of the Dietary Guidelines for Australians. |
- Research and report
| A Research report template has been provided. Use the template to complete your report and then submit it to your assessor. |
| Student’s name: | |||||
| Did the student: | Completed successfully? | Comments | |||
| Yes | No | ||||
| Provide:
· 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 diets or dietary regimes listed in the Research report template? |
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| Provide an accurate definition of:
· drug-food interactions · food allergies · food intolerances · cultural and religious sanctions and provide two examples of each? |
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| Accurately describe one key health and legal consequence of the provided:
· allergic reaction scenario · anaphalaxis scenario · food intolerance scenario? |
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| Task outcome: | ¨ Satisfactory | ¨ Not satisfactory | |||
| Assessor signature: | |||||
| Assessor name: | |||||
| Date: | |||||
Assessment Task 2: Student logbook and assessor observations
In this task, you are required to demonstrate your skills and knowledge by preparing dishes for people who have special dietary needs for health, lifestyle or cultural or religious reasons. You will complete a logbook which incorporates templates, reflective journals and, in some cases, third-party supervisor reports.
Your assessor will also observe you in the kitchen.
You will need access to:
- your learning resources and other information for reference
- suitable recipes and ingredients
- your Student Logbook
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.
| 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. |
Complete the following activities.
| Successful completion of this unit requires that you demonstrate your skills and knowledge by preparing dishes for people who have special dietary needs for health, lifestyle or cultural 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 done this and we have provided you with a Student Logbook to help you. |
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| 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:
· SITHCCC006 Prepare appetisers and salads · SITHCCC007 Prepare stocks, sauces and soups · SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes · SITHCCC012 Prepare poultry dishes · SITHCCC013 Prepare seafood dishes · SITHCCC014 Prepare meat dishes · SITHCCC019 Produce cakes, pastries and breads · SITHPAT006 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. 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 by: o confirming the customer’s dietary food requirements o confirming the customer’s cultural food requirements o using effective listening and questioning techniques o liaising with other people to clarify the customer’s 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 · 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. In addition to demonstrating the above skills and knowledge, you must fulfil some additional criteria. You must: · Follow recipes to prepare six different dishes that cater to customers with different dietary requests, including at least one of each of the following: o food restrictions o food preferences o cultural or religious requirements. · Modify recipes and menu items by excluding or substituting ingredients while maintaining equivalent nutritional value for at least one of each of the following: o food restrictions o food preferences o cultural or religious requirements. · Produce dishes for at least six different customers with special 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 a series of situations, case studies and examples to cover off the requirements for this unit. These are detailed below. 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 the relevant reflective report template (a reflective journal provides an opportunity for you to think about the example – what went well, what would you do differently next time); it also helps you provide evidence for your assessment · ask your supervisor/trainer to sign the supervisor declaration section at the end of the reflective report template. Your assessor will also observe some of your assessment activities and complete an observation checklist. Tips for completing your Student Logbook · Read through this assessment and your Student Logbook before you get started. 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 your logbook entries regularly and, each time you complete a logbook entry, 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! |
- Reflective report requirements
| You are required to complete a reflective report template each time that you complete a cooking task which suits one of the following situations. Use the Assessment Summary in your Student Logbook to help you keep track.
Note: You are required to cook for six different customers with special dietary requirements so each of the following scenarios must be for a different person. |
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| a. Follow recipes to prepare dishes that cater to a customer who has food restrictions
Look for a situation where you have prepared a dish for a customer who has food restrictions. You will report on the process that you used to confirm the customer’s dietary and cultural food requirements. You will also report on the strategies that you used to access special recipes, identify ingredients, liaise with members of your team and others and the cooking techniques that you used. |
Follow recipes reflective report template (food restrictions)
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| b. Follow recipes to prepare dishes that cater to a customer who has food preferences
Look for a situation where you have prepared a dish for a customer who has food preferences. You will report on the process that you used to confirm the customer’s food preferences. You will also report on the strategies that you used to access special recipes, identify ingredients, liaise with members of your team and others and the cooking techniques that you used. |
Follow recipes reflective report template (food preferences)
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| c. Follow recipes to prepare dishes that cater to a customer who has cultural or religious requirements
Look for a situation where you have prepared a dish for a customer who has cultural or religious requirements. You will report on the process that you used to confirm the customer’s dietary and cultural food requirements. You will also report on the strategies that you used to access special recipes, identify ingredients, liaise with members of your team and others and the cooking techniques that you used. |
Follow recipes reflective report template (cultural or religious requirements)
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| d. Modify recipes and menu items by excluding or substituting ingredients while maintaining nutritional value for a customer who has food restrictions.
Look for a situation where you have prepared a dish for a customer who has food restrictions. You will report on the process that you used to confirm the customer’s dietary and cultural food requirements. You will also report on the strategies that you used to modify the recipe and menu item by excluding or substituting ingredients, how you maintained the nutritional value of the dish and the cooking techniques that you used. |
Modify recipes reflective report template (food restrictions)
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| e. Modify recipes and menu items by excluding or substituting ingredients while maintaining nutritional value for a customer who has food preferences
Look for a situation where you have modified a dish for a customer who has food preferences. You will report on the process that you used to confirm the customer’s food preferences. You will also report on the strategies that you used to modify the recipe and menu item by excluding or substituting ingredients, how you maintained the nutritional value of the dish and the cooking techniques that you used. |
Modify recipes reflective report template (food preferences)
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| f. Modify recipes and menu items by excluding or substituting ingredients while maintaining nutritional value for a customer who has cultural or religious requirements
Look for a situation where you have modified a dish for a customer who has cultural or religious requirements. You will report on the process that you used to confirm the customer’s dietary and cultural food requirements. You will also report on the strategies that you used to modify the recipe and menu item by excluding or substituting ingredients, how you maintained the nutritional value of the dish and the cooking techniques that you used. |
Modify recipes reflective report template (cultural or religious requirements)
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- Submit documents to your assessor.
| Finalise your Student Logbook. Ensure that all documents are clear and complete. It should include the following completed documents:
· Follow recipes reflective report (food restrictions) · Follow recipes reflective report (food preferences) · Follow recipes reflective report (cultural or religious requirements) · Modify recipes reflective report (food restrictions) · Modify recipes reflective report (food preferences) · Modify recipes reflective report (cultural or religious requirements) Send or submit the completed Student Logbook to your assessor. *Note that successful completion of this unit relies on successful completion of the cooking tasks nominated in your Student Logbook as well. |
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| Student name: | |
| Assessor name: | |
| Date: | |
| Unit name: | |
| Qualification name: |
Final assessment results
| Task | Type | Result | ||
| Satisfactory | Unsatisfactory | Did not submit | ||
| Assessment Task 1 | Research report | S | U | DNS |
| Assessment Task 2 | Logbook and assessor observations | S | U | DNS |
| Overall unit results | C | NYC | ||
Feedback
- My performance in this unit has been discussed and explained to me.
- I would like to appeal this assessment decision.
Student signature: ___________________________________________ Date: _________________
- I hereby certify that this student has been assessed by me and that the assessment has been carried out according to the required assessment procedures.
Assessor signature: _________________________________________ Date: _________________
First published 2020
RTO Works
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© 2020 RTO Works
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Hospitality Works is a subdivison of RTO Works. It is a suite of training and assessment resources developed for the Hospitality Industry.
This Student Logbook is where you will record evidence of the knowledge and skills you have developed during your training for this unit. It also serves as a handy reference guide on what you need to do during your assessment and how you should go about doing it.
Fill in the table below:
| Student name:
__________________________________________________________________ Name of RTO: __________________________________________________________________ Trainer/assessor name: __________________________________________________________________ If this workbook is found, please contact me to return it using the details below: __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ |
Completing your reflective journal
You are expected to complete a reflective journal for each time that you cook as part of your assessment for this unit. Try to think about the highlights of each service when you are writing your reflection. You might also find the following questions useful:
- What skills and techniques did I use?
- What policies and procedures did I follow?
- How did I ensure efficiency, safety and quality?
- How did I ensure that my dishes met quality standards?
- What did I learn during the service and how might I apply it in future?
- What might I do different next time?
Supervisor declaration
Your workplace supervisor’s feedback forms an important part of the assessment process and it is essential you have your supervisor complete their section of each of your reflective journals and fill in the supervisor declaration after the summary section. Keep in mind that, if you are completing your assessment in your RTO’s training kitchen, your trainer will be your workplace supervisor and should endorse your journal. Without their endorsement, your Logbook will be incomplete and it is likely to be returned to you for resubmission.
Logbook summary
There are a number of requirements you must fulfil within your assessment process, so a Logbook Summary has been provided. Make sure you keep this section up to date – it will help you keep track of any outstanding requirements.
What do I need to demonstrate?
During your assessment for this unit, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include:
- interpreting standard recipes and food preparation lists
- confirming food production requirements
- calculating ingredient amounts
- identifying and selecting ingredients from stores according to quality, freshness and stock rotation requirements
- selecting the type and size of equipment required
- ensuring that food preparation equipment is safely assembled, clean and ready for use
- using equipment safely and hygienically
- using equipment according to the manufacturer’s instructions
- sorting and assembling ingredients according to food production sequencing
- weighing and measuring wet and dry ingredients accurately as per quantity of cakes, pastries and breads required
- following standard recipes to prepare yeast-based dough to the correct shape and consistency
- producing the required quantities
- minimising waste to maximise profitability
- using the correct cookery methods for cakes, pastries and breads, and fillings (both sweet and savoury fillings) to achieve product characteristics
- using required amount of batter according to desired characteristics of finished products
- making adjustments to cakes, pastries and breads within scope of responsibility to ensure food quality
- baking cakes, pastries and breads at correct temperatures and conditions
- ensuring cakes, pastries and breads are cooled in the correct conditions to maintain freshness and quality
- following standard recipes accurately to achieve product characteristics
- using fillings, icings and decorations to enhance visual appeal and taste of cakes, pastries and breads
- ensuring icing is smooth and seamless
- visually evaluating cakes, pastries and breads and adjusting presentation prior to serving
- presenting cakes, pastries and breads attractively using appropriate service-ware
- ensuring cakes, pastries and breads are displayed in appropriate conditions to maintain optimum freshness and quality
- responding to special customer requests and dietary requirements
- following organisational policies and procedures
- storing cakes, pastries and breads in appropriate environmental conditions
- disposing of or storing surplus products and re-usable by products
- working safely, working hygienically, working sustainably and efficiently
- working within commercial time constraints and deadlines.
Tips for completing this logbook
- Read through your logbook before you get started and make sure that you understand what you need to do. If you are unsure, speak to your assessor and/or workplace supervisor.
- Stay up to date! Complete a logbook entry at the end of each service period 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!
Use this list to keep track of your progress. Please note that you may complete a number of these tasks during one cooking session so you will only need to complete a single service plan and reflective journal each time that you cook.
Student name: ______________________________________________________________________________
Student number: _____________________________________________________________________________
This unit of competency requires that you follow standard recipes to produce four of the following cakes. Evidence of this has been provided.
| Cakes | Date | Service plan |
Reflective journal (endorsed by supervisor) |
Reflective journal number | |
| ☐ | basic aerated sponge | ☐ | ☐ | ||
| ☐ | cold set cake and mousse cake | ☐ | ☐ | ||
| ☐ | friands | ☐ | ☐ | ||
| ☐ | fruit cake | ☐ | ☐ | ||
| ☐ | Genoise sponge | ☐ | ☐ | ||
| ☐ | Madeira cake | ☐ | ☐ | ||
| ☐ | meringues | ☐ | ☐ | ||
| ☐ | muffins | ☐ | ☐ | ||
| ☐ | Swiss roll | ☐ | ☐ | ||
You must follow standard recipes to produce four of the following pastries. Evidence of this has been provided.
| Pastries | Date | Service plan |
Reflective journal (endorsed by supervisor) |
Reflective journal number | |
| ☐ | choux pastry | ☐ | ☐ | ||
| ☐ | croissant | ☐ | ☐ | ||
| ☐ | Danish pastry | ☐ | ☐ | ||
| ☐ | puff pastry | ☐ | ☐ | ||
| ☐ | short crust | ☐ | ☐ | ||
| ☐ | sweet pastry | ☐ | ☐ | ||
| ☐ | strudel | ☐ | ☐ | ||
You must follow standard recipes to produce four of the following breads. Evidence of this has been provided.
| Breads | Date | Service plan |
Reflective journal (endorsed by supervisor) |
Reflective journal number | |
| ☐ | baguette | ☐ | ☐ | ||
| ☐ | bath bun | ☐ | ☐ | ||
| ☐ | fruit bun | ☐ | ☐ | ||
| ☐ | bread rolls | ☐ | ☐ | ||
| ☐ | hot cross buns | ☐ | ☐ | ||
| ☐ | unleavened breads | ☐ | ☐ | ||
Supervisor Declaration Section
Note for student: Please note, that one of these declarations must be completed by each workplace supervisor. If you completed all your shifts at the one venue then you would only submit one. If your logbook contains entries from different kitchens and venues then please have each supervisor you work under complete one at the end of all your designated shifts. Please provide this page to your workplace supervisor at the completion of your required shifts.
This needs to be completed in addition to the supervisor endorsement section of your reflective journals. One copy has been provided in this logbook but you can make additional copies as needed.
| Supervisor name: | Position: | ||||
| Relationship to student (for example, head chef/shift supervisor etc): | |||||
| During the services described in the student’s reflective journals that I have endorsed, the student: | |||||
| · worked within the organisation’s policies and procedures | ☐ Yes ☐ No | ||||
| · worked to a professional level in line with the kitchen’s usual roles and responsibilities | ☐ Yes ☐ No | ||||
| · followed standard recipes to produce cakes | ☐ Yes ☐ No | ||||
| · followed standard recipes to produce pastries | ☐ Yes ☐ No | ||||
| · followed standard recipes to produce breads | ☐ Yes ☐ No | ||||
| · produced cakes, pastries and breads using a range of cookery methods | ☐ Yes ☐ No | ||||
| · produced cakes, pastries and breads within commercial time constraints and deadlines | ☐ Yes ☐ No | ||||
| · produced required quantities | ☐ Yes ☐ No | ||||
| · followed portion control procedures | ☐ Yes ☐ No | ||||
| · followed food safety practices for handling and storing food | ☐ Yes ☐ No | ||||
| · responded to special customer requests and dietary requirements. | ☐ Yes ☐ No | ||||
| Please provide any feedback to the student here: | |||||
| The student has permission to submit the information contained within the reflective journals completed below and any supporting documentation (including organisational policies and procedures, menus, recipes and work product) for the purposes of assessment. | ☐ Yes ☐ No | ||||
| Supervisor signature: | |||||
| Contact number: | |||||
| Date: | |||||
Confirm food production requirements
Analyse the standard and special dietary recipe and associated food preparation list which you will be working from and answer the following questions.
- How many cakes, pastries or breads are required? Describe how you will ensure that the correct number of items are produced.
- Calculate the number of portions that you need (show your workings).
- Calculate the amount of each ingredient that you require. An ingredient list has been provided for you or you may like to use your organisation’s standard template.
Ingredient list
Recipe_______________________________________
| Ingredient | Qty | Qty/serves | Qty x serves required |
- Select the cookery method that you will use. Explain your decision.
- Select the cooking times and temperatures that you will use. Explain your decision.
- Describe how you will select the ingredients that you need from stores. How will you check them for freshness and quality?
- List the food preparation equipment that you will need for this recipe. How will you ensure that it is clean, well maintained and ready for use?
| Reflective journal | ||||||||||
| Student name: | Date: | Did an RTO assessor observe this service? ☐ Yes ☐ No | Journal number:
__________ |
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| Recipe/s prepared: | ||||||||||
| Type of cake produced | ||||||||||
| ☐ basic aerated sponge | ☐ cold set cake and mousse cake | ☐ friands | ☐ fruit cake | |||||||
| ☐ Genoise sponge | ☐ Madeira cake | ☐ meringues | ☐ muffins | ☐ Swiss roll | ||||||
| Type of pastry produced | ||||||||||
| ☐ choux pastry | ☐ croissant | ☐ Danish pastry | ☐ puff pastry | |||||||
| ☐ short crust pastry | ☐ sweet pastry | ☐ strudel | ||||||||
| Type of bread produced | ||||||||||
| ☐ baguette | ☐ bath buns | ☐ fruit buns | ☐ bread rolls | |||||||
| ☐ hot cross buns | ☐ unleavened breads | |||||||||
| Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do different in future?)
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| Supervisor Endorsement | ||||||||||
| Supervisor name: | Position: | Signed: | ||||||||