Elements and Performance Criteria

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Dietary requirements may include:
diabetic
contemporary eating regimes:
elimination
liver cleansing
macrobiotic
exclusions for:
allergies
contraindications with medicines
food intolerance
fluids
food preferences
food restrictions
glutenfree
high carbohydrate
high or lowenergy
high or lowprotein
highfibre
lactoovo
lowcarbohydrate
lowcholesterol
lowfat
low gluten
lowkilojoule
modified sodium or potassium
modified texture
nutritional requirements
portion size
vegan
vegetarian.
Cultural food requirements may include:
cultural or religious dietary:
needs
requirements
sanctions
halal
Hindu
kosher
vegetarian.
Customer may include:
adolescents
athletes
children
defence forces
health care customers
infants
international tourists
people from different socioeconomic groups
people from specific cultural or religious groups
the:
aged
ill
injured
obese
those with particular nutritional interests
those with varying nutritional and energy requirements due to physical condition.
Others may include:
allied health professionals
customers
diet technicians
dieticians
family members
health and medical personnel
nutritionists
religious personnel
supervisors and managers.
Ingredients may include:
fatfree
lowcarbohydrate
lowfat
low gluten
lowkilojoule
lowsugar
substitutes:
glutenfree flour
yeast-free flour
nonsugar sweeteners
sugarfree
those without known allergic reactions
vegan.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the ability to:
follow special recipes to prepare and produce a variety of dishes to meet multiple and diverse requests of customers with special dietary requirements
modify a range of recipes and menu items to meet different dietary requests by excluding or substituting ingredients while maintaining equivalent nutritional value
demonstrate knowledge of:
key health and legal consequences of failing to address special requirements
main types and culinary characteristics of special and cultural diets that are part of contemporary Australian society
produce special dishes for multiple customers within commercial time constraints.
Context of and specific resources for assessment
Assessment must ensure use of:
an operational commercial kitchen with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines; this can be a:
real industry workplace
simulated industry environment such as a training kitchen servicing customers
industryrealistic ratios of kitchen staff to customers
recipes for special dietary requirements
Dietary Guidelines for Australians, including those for older Australians, children and adolescents
a variety of commercial ingredients for special dietary and cultural dishes.
Method of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
direct observation of the individual preparing for and producing a range of dishes for customers with special dietary requirements
evaluation of the taste and visual appeal of dishes produced by the individual
use of problemsolving exercises so the individual can identify and evaluate the dietary needs of different types of customer and provide responses
projects that allow assessment of the individual’s ability to produce, within designated deadlines, a variety of special dishes that meet the cultural food requirements of a designated customer group attending a cultural event or function
written or oral questioning to assess knowledge of:
meaning food allergies and intolerance and common allergic and food intolerance reactions
health and legal consequences of non-compliance with special requests
characteristics of special and cultural diets
review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.
Guidance information for assessment
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
SITHPAT306 Produce desserts
SITXFSA201 Participate in safe food handling practices
TLIE1005A Carry out basic workplace calculations
any commercial cookery, commercial catering, patisserie or Asian cookery unit.