Unit of competency Outline
Date retreived
22/07/2026 6:35 AM AWST
22/07/2026 6:35 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Develop menus to meet special dietary and cultural needs
Develop menus to meet special dietary and cultural needs
Unit of competency
National Code
SITHCCC035A
SITHCCC035A
State Code
S6376
S6376
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
19/08/2009
Field of Education
110109 - Cookery
Original Release Date
19/08/2009
Nominal Hours
12
Description
This unit describes the performance outcomes, skills and knowledge required to develop menus and meal plans for all Australians, including meeting specific dietary and cultural needs. The unit focuses on the knowledge and skills required to meet nutritional requirements in the preparation of meal plans, diets and menus. The menu may be developed with or without the direction of a dietician or medical specialist, depending on the job role. This unit does not cover preparation and cooking of food to meet dietary and cultural needs which is addressed in SITHCCC029A Prepare foods according to dietary and cultural needs. Nor does it focus on general menu planning principles involving budgetary and marketing concerns, which are covered in SITHCCC040A Design menus to meet market needs.Evidence is required of knowledge and understanding of a range of different cultural, dietary and special requirements. However, the focus of this range will vary according to the target markets of a particular workplace. Special dietary needs include therapeutic and contemporary regimes as well as customer requests.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Identify the dietary and cultural requirements of customers.
- 1.1 Identify the dietary and culturalrequirements of different target groups through consideration of all appropriate factors.
- 1.2 Take into consideration contemporary dietary trends and regimes in assessing dietary requirements.
- 1.3 Liaise with dieticians, medical specialists or other relevant people in order to identify and confirm requirements, where appropriate.
2 Develop menus and meal plans to meet dietary and cultural requirements.
- 2.1 Select a variety of suitable foods, meals and menus for specific requirements taking account of Dietary Guidelines for Australians and menu planning principles.
- 2.2 Develop menus and meal plans that promote good health and reduce the incidence of diet-related health problems, in consultation with relevant people and according to job role.
- 2.3 Prepare cyclic menus when required and balance them in terms of nutritional requirements and variety.
- 2.4 Recommend food preparation and cooking methods to maximise nutritional value of food.
- 2.5 Identify appropriate combinations of food to meet macro and micro nutrient requirements.
- 2.6 Take into consideration special needs, including texture, composition and portion size.
- 2.7 Incorporate sufficient choice of dishes into the menus.
- 2.8 Cost menus to comply with costing constraints and to maximise profitability of menus.
- 2.9 Use correct terminology in menus and meal plans.
3 Evaluate meals and menus.
- 3.1 Evaluate meals and menus to ensure customer satisfaction.
- 3.2 Adjust menus as required to ensure dietary needs and goals are met.
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.
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
exclusions for allergies and food intolerance.
Cultural requirements may include the dietary requirements or sanctions and cultural needs of any ethnic, cultural or religious group, including:
kosher
halal
vegetarian
Hindu.
Target groups refer to all sectors of the population and may include:
infants
children
adolescents
athletes
the aged.
Factors to be considered when identifying the dietary and cultural needs of target groups may include:
age requirements
lifestyle
food preferences
food restrictions or allergies
physical condition
nutritional requirements
those with varying nutritional and energy requirements due to physical condition
cultural or religious needs.
Contemporary dietary trends and regimes may include current trends and fashions such as:
vegetarian
low-fat, low-carbohydrate or low-kilojoule
macrobiotic.
Menus and meal plans may be developed to address the requirements of individuals or larger target audiences, including:
daily meal plans
daily or weekly menus
cyclic menus.
Methods used to evaluate diets and meal plans, and analyse foods may include:
computer programs
customer feedback questionnaires
interviews with customers and health support personnel
nutrition guides.
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.
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
exclusions for allergies and food intolerance.
Cultural requirements may include the dietary requirements or sanctions and cultural needs of any ethnic, cultural or religious group, including:
kosher
halal
vegetarian
Hindu.
Target groups refer to all sectors of the population and may include:
infants
children
adolescents
athletes
the aged.
Factors to be considered when identifying the dietary and cultural needs of target groups may include:
age requirements
lifestyle
food preferences
food restrictions or allergies
physical condition
nutritional requirements
those with varying nutritional and energy requirements due to physical condition
cultural or religious needs.
Contemporary dietary trends and regimes may include current trends and fashions such as:
vegetarian
low-fat, low-carbohydrate or low-kilojoule
macrobiotic.
Menus and meal plans may be developed to address the requirements of individuals or larger target audiences, including:
daily meal plans
daily or weekly menus
cyclic menus.
Methods used to evaluate diets and meal plans, and analyse foods may include:
computer programs
customer feedback questionnaires
interviews with customers and health support personnel
nutrition guides.
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 a variety of menus and meal plans to meet different dietary and cultural needs
knowledge of commodities required to meet particular dietary and cultural needs
knowledge of the consequences of failing to address special dietary requirements
project or work activities that allow the candidate to develop menus to meet multiple and differing dietary and cultural needs.
Context of and specific resources for assessment
Assessment must ensure:
use of real customers with special dietary needs from different target markets.
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:
evaluation of menus and meal plans prepared by candidate involving a variety of target markets and purposes
case studies to assess ability to develop menus and meal plans for different target groups and circumstances
written or oral questions to test knowledge of nutrition, cultural and dietary requirements
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:
SITHCCC040A Design menus to meet market 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.
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 a variety of menus and meal plans to meet different dietary and cultural needs
knowledge of commodities required to meet particular dietary and cultural needs
knowledge of the consequences of failing to address special dietary requirements
project or work activities that allow the candidate to develop menus to meet multiple and differing dietary and cultural needs.
Context of and specific resources for assessment
Assessment must ensure:
use of real customers with special dietary needs from different target markets.
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:
evaluation of menus and meal plans prepared by candidate involving a variety of target markets and purposes
case studies to assess ability to develop menus and meal plans for different target groups and circumstances
written or oral questions to test knowledge of nutrition, cultural and dietary requirements
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:
SITHCCC040A Design menus to meet market 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.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| E2037 | THHADCAT02B | Develop menus to meet special dietary and cultural needs | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WF673 | SITHKOP402 | Develop menus for special dietary requirements | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| S616 | SIT40607 | Certificate IV in Hospitality (Catering Operations) | Qualification |