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
exclusions for:
allergies
contraindications with medicines
food intolerance
fluids
food preferences
food restrictions
glutenfree
high carbohydrate
high or lowenergy
high or lowprotein
highfibre
lactoovo
lowcholesterol
lowfat
low gluten
modified sodium or potassium
modified texture
nutritional requirements
portion size
vegan
vegetarian.
Cultural menu requirements may include:
cultural or religious dietary preferences or sanctions
halal
Hindu
kosher
vegetarian.
Customer groups may include:
adolescents
athletes
children
defence forces
elderly
health care
ill
infants
injured
international tourists
obese or overweight
people from different socio economic groups
people from specific cultural or religious groups
those with:
weight problems
particular nutritional interests
varying nutritional and energy requirements due to physical condition.
Contemporary dietary trends and regimes may include:
elimination
liver cleansing
lowcarbohydrate
lowfat
lowkilojoule
macrobiotic
vegetarian.
Other professionals may include:
allied health professionals
dieticians
medical specialists
nutritionists.
Menus and meal plans may be:
cyclic menus
daily meal plans
daily menus
seasonal menus
weekly meal plans
weekly menus.
Expenditure items may include:
ingredients
labour
operational costs of the kitchen
wastage.
Feedback may involve:
customer surveys
improvements suggested by:
customers
managers
peers
staff
supervisors
suppliers
regular staff meetings that involve menu discussions
satisfaction discussions with:
allied health professionals
customers
dieticians
medical specialists
seeking staff suggestions for menu items.

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:
develop and cost multiple menus and meal plans to meet a diversity of special dietary requirements
monitor and evaluate menus over a menu life cycle
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
basic principles and practices of nutrition
develop menus and meal plans within commercial time constraints.
Context of and specific resources for assessment
Assessment must ensure use of:
a hospitality industry business operation or activity for which special menus and meal plans are prepared and 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
computers, printers and software for costing and developing menus and meal plans
Dietary Guidelines for Australians, including those for older adults, children and adolescents.
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:
evaluation of menus and meal plans prepared by the individual to meet the specific dietary requirements of a customer group with a designated health problem
use of case studies and problemsolving exercises so the individual can suggest appropriate menus and meal plans for different cultural groups
evaluation of reports, prepared by the individual:
detailing the processes undertaken to prepare menus and meal plans
explaining how menus and meal plans were tailored to suit the characteristics and needs of a particular cultural group
evaluating the success of menus against dietary goals
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:
BSBWRT401A Write complex documents
SITHKOP403 Coordinate cooking operations
SITXFIN402 Manage finances within a budget.