SITHCCC018 Prepare food to meet special dietary requirements Assessment Tasks and Instructions Student Name Student Number Course and Code Unit(s) of Competency and Code(s) SITHCCC018 Prepare food to meet special dietary requirements Stream/Cluster Trainer/Assessor Assessment for this Unit of Competency/Cluster Details Assessment 1 Assignment Assessment 2 Practical Observation Assessment 3 Assessment conducted in this instance: Assessment 1 2 3 Reasonable Adjustment Has reasonable adjustment been applied to this assessment? No No further information required Yes Complete 2

Question

SITHCCC018 Prepare food to meet special dietary requirements

Assessment Tasks and Instructions

Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s)	SITHCCC018 Prepare food to meet special dietary requirements
Stream/Cluster
Trainer/Assessor

Assessment for this Unit of Competency/Cluster	Details
Assessment 1	Assignment
Assessment 2	Practical Observation
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3

Reasonable Adjustment

Has reasonable adjustment been applied to this assessment?

No No further information required

Yes Complete 2.

Provide details for the requirements and provisions for adjustment of assessment:

Student to complete
		My assessor has discussed the adjustments with me
		I agree to the adjustments applied to this assessment
	Signature		Date

2^nd Assessor to complete
		I agree the adjustments applied to this assessment are reasonable
	Name

	Signature		Date

Assessment Guidelines

What will be assessed

The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

culinary terms and trade names for:

substitute ingredients used to produce dishes with special dietary recipes
ingredients suitable for meeting basic nutritional needs
ingredients that cause common allergic reactions
food additives and preservatives

understanding of:

drug-food interaction
food allergy
food intolerance
cultural and religious dietary sanctions

main types, culinary characteristics and ingredients of special diets and cultural or religious diets that are part of contemporary Australian society:

contemporary eating regimes:

elimination
macrobiotic

exclusions for allergies, contraindications with medicines or food intolerance
fat-free
fluids
food preferences
food restrictions
gluten-free
halal
high carbohydrate
high or low energy
high or low protein
high fibre
Hindu
kosher
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
vegan
vegetarian

key health and legal consequences of failing to address special requirements:

allergic reactions
anaphylaxis
food sensitivity or intolerance reactions

mise en place requirements for special diet foods
basic principles and practices of nutrition:

nutrients and their food sources
influence on food choice
food and beverage selection influences
food labelling and interpretation
role and implications of using food additives and preservatives
health implications of food choices
role of good nutrition in avoiding dietary diseases
effects of various cooking methods and food storage on nutrients

primary components of Dietary Guidelines for Australians, in particular those for older Australians, children and adolescents.

Place/Location where assessment will be conducted

RTO to complete

Resource Requirements

Pen, paper, Workbook or e-coach access for SITHCCC018, Australian Dietary Guidelines for Adults

Instructions for assessment including WHS requirements

You are required to address each question in this assessment.

Once you have completed all questions, check all responses.

Your trainer will be providing you with feedback.

Statement of Authenticity
	I acknowledge that I understand the requirements to complete the assessment tasks
	The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes
	I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /201

This assessment:	First Attempt	2nd Attempt	Extension – Date: / /
RESULT OF ASSESSMENT	Satisfactory Not Yet Satisfactory
Feedback to Student:
Assessor(s) Signature(s):				Date:	/ /
Student Signature				Date:	/ /

Assessment 1

Your task:

You are required to complete all questions and tasks for this assignment. All tasks and exercises are based on the theory content and recipes contained in your workbook/ online unit.

The information you provide in this assignment may be followed-up with questions from your trainer before the final practical assessment. It is therefore essential that you have sufficient knowledge to explain and substantiate all information you provide in this paper.

In the table below;

List five (5) basic nutrients, and
Explain two (2) functions in the body for each nutrient

NUTRIENT	FUNCTION IN THE BODY
1.	1. 2.

2.	1. 2.

3.	1. 2.

4.	1. 2.

5.	1. 2.

The Australian Guide to Healthy Eating provides 5 nutritional guidelines for adults, children and adolescents and the Elderly which vary slightly for each group. Provide a brief description of what these recommend in general:

Description

1.

2.

3.

4.

5.

Explain two (2) implications that the Australian Guide to Healthy Eating has towards your role as a chef:

Implications

1.

2.

You are working as the chef in a hospital and a new patient has Coeliac disease. How will you ensure that the patient is not adversely affected?

Factors to be considered during the selection, preparation, cooking and serving processes

You work at Hotel Futura as a chef. For a seminar the hotel offers the food choices outlined in the table below. Which menu adjustments and points of care would be required for each course for guests requiring gluten free meals and for those who suffer from diabetes?

Breakfast	Morning Tea	Lunch	*Afternoon Tea*	*Dinner*
Poached Eggs on sour dough with ham and spinach	Assorted sweet muffins	Pork Piccata, mushroom risotto, Ratatouille Tropical Fruit Salad	Mini Danish, assorted tea sandwiches	Caesar Salad Sole fillets with beurre blanc, steamed asparagus Chocolate Raspberry Mille Feuille
Gluten Free

Diabetic

List three (3) diseases that can be linked to diet, and explain how a change in diet could be beneficial in these cases?

Diseases	Dietary factor	Preventative function
1.
2.
3.

What are the requirements for the following dietary needs?

Dietary needs	Requirements
Lactose intolerance
Low sodium
Coeliac
Diabetes mellitus

Some religions have specific requirements around which types of food or food combinations may be consumed. What is the basic information you need to consider when writing menus for the following client groups, but also generally when catering for any religious based requirements?

Customers	Requirements
Jewish customers
Muslim customers
Hindu customers
General aspects which apply to all religious diets

Which aspects in terms of patient requirements and product availability need to be considered for texture modification of foods? Which equipment is typically used to prepare and present texture modified preparations?

Patient Requirements	Product availability

Examples for equipment for the preparation of texture modified preparations

Provide examples of potential reactions from food allergies or intolerances. What are the consequences of failing to address special requirements for food allergies, medical conditions or drug-food interactions? What would be your actions to avoid negligence and meet legal requirements?

Examples of potential reactions from food allergies or intolerances

Consequences of failing to address special requirements

Actions to avoid negligence and meet legal requirements

Which major nutrients are provided through the following foods?

Food category	Nutrients
Bread, cereal, rice, pasta, noodles
Vegetables, legumes
Capsicum, broccoli, cauliflower, cabbage, and tomatoes
Dark green and orange vegetables like spinach, broccoli, carrots and pumpkin
Green vegetables, dried peas, beans and lentils
Fruit

Which nutrients are the main energy providers for the human body?
What is their general role, nutritional value and approximately how much of each should be included in a healthy diet?

Nutrients	General role	Nutritional value	Daily requirement

What are food additives?
How can additives affect individuals and how can you as a chef identify specific additives in foods?

List 4 factors which need to be considered when choosing cookery methods to ensure foods maintain maximum nutritional values or meet dietary requirements?

1.

2.

3.

4.

What are the key features of the following lifestyle diets?

Diet	Key features
Vegan
Lacto vegetarian
Ovo vegetarian
Ovo-lacto vegetarian
Pesco vegetarian
Semi vegetarian

How does storage and part processing affect the nutritional values of fresh fruit and vegetables? Which measures can be used to minimise such losses?

You have prepared 3 dishes for customers with special requests.

In your own words, what are the aspects you must consider to ensure that each dish meets the following standards with consideration to special dietary or cultural needs?

Quality and Presentation standard	Requirement
Taste
Balance of dish (overall)
Colour
Contrast
Texture
Garnish
Cleanliness
Service ware

Service has concluded. You have various foods in left your mise en place and your workstation needs to be cleaned for the next shift. List the processes required to store left-over foods correctly and the requirements to clean and sanitise your section to meet food safety standards.