Elements and Performance Criteria

RANGE STATEMENT
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 in the performance criteria is detailed below.

Relevant persons who give instructions or requests for special dietary requirements may include:
customers or family members
supervisors and managers
dieticians
diet technicians
health and medical personnel
religious personnel.


Special dietary requirements may include:
vegetarian
vegan
modified sodium or potassium
low-fat or low-cholesterol
lacto-ovo
high-fibre
gluten-free
high or low-energy
diabetic
modified texture
high or low-protein
fluids
food exclusions for allergies and food intolerance
food exclusions related to specific medications
contemporary eating regimes and trends, such as macrobiotic, liver cleansing and elimination
high or low carbohydrate.


Special cultural groups may include any ethnic, cultural or religious groups with special dietary requirements or sanctions, such as:
kosher
halal
vegetarian
Hindu.

EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
ability to prepare or modify a range of dishes to meet different dietary requirements
knowledge of the dietary requirements of major cultural groups in Australia
knowledge of the consequences of failing to address special requirements for food allergies, diabetes and other medical conditions and customer-identified drug-food interaction
industry-realistic ratios of kitchen staff to customers
preparation of dishes for customers with particular dietary needs within typical workplace time constraints.


Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a fully equipped operational commercial kitchen, including industry-current equipment, as defined in the Assessment Guidelines
access to specific equipment required for dietary and cultural needs, such as bulk cookery equipment used within the industry sector
use of authentic ingredients and food items.


Methods 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 candidate preparing dishes to meet dietary, cultural and medical needs and preferences
sampling of dishes prepared by the candidate
evaluation of the suitability of dishes prepared by the candidate
oral or written questions to assess knowledge of dietary constraints and consequences resulting from cultural, preferential or medical needs
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITHCCC035A Develop menus to meet special dietary and cultural needs.


Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.