Unit of competency Outline

Date retreived
23/07/2026 1:46 PM AWST

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Develop menus for special dietary requirements

Develop menus for special dietary requirements

Unit of competency
National Code
SITHKOP004
State Code
AWR43
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
03/03/2016
View on TGA
State Implementation and Classification
Approved Date
12/07/2016
Field of Education
069901 - Nutrition And Dietetics
Original Release Date
12/07/2016
Nominal Hours
12
Description
This unit describes the performance outcomes, skills and knowledge required to develop menus and meal plans for people who have special dietary needs for health, lifestyle and cultural reasons. It requires the ability to identify the dietary requirements of customers, develop special menus and meal plans to meet those requirements, cost menus and to monitor and evaluate the success of menu performance.The unit applies to all hospitality and catering organisations that prepare and serve food. This includes hotels, clubs, restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, event and function caterers.It applies to those people who operate independently or with limited guidance from others such as senior cooks, chefs, catering supervisors and managers.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Identify menu requirements.
  • 1.1.Identify dietary and cultural or religious menu requirements of different customer groups.
  • 1.2.Assess contemporary dietary trends and regimes.
  • 1.3.Liaise with other professionals to identify and confirm customer requirements.
  • 1.4.Identify health consequences of ignoring special dietary requirements of customers.
2. Develop menus and meal plans for special diets.
  • 2.1.Select a variety of suitable foods and meals for specific requirements.
  • 2.2.Identify appropriate combinations of food to meet macro and micro nutrient requirements.
  • 2.3.Develop menus and meal plans that promote good health and reduce the incidence of diet related health problems.
  • 2.4.Prepare cyclic menus and balance nutritional requirements and variety.
  • 2.5.Incorporate sufficient choice of dishes into the menus.
  • 2.6.Recommend food preparation and cooking methods to maximise nutritional value of food.
3. Cost and document special menus and meal plans.
  • 3.1.Calculate expenditure items to determine production costs of menu items.
  • 3.2.Calculate portion yields and costs from raw ingredients.
  • 3.3.Assess cost-effectiveness of proposed dishes against budgetary constraints and choose products that provide high yield.
  • 3.4.Use correct terminology in menus and meal plans.
4. Monitor special menu performance.
  • 4.1.Seek ongoing feedback from customers and others and use to improve menu performance.
  • 4.2.Analyse the success of special menus against dietary goals and customer satisfaction.
  • 4.3.Adjust menus based on feedback and success.
No information
No information
Replaces
State Code National Code Title Type
WF673 SITHKOP402 Develop menus for special dietary requirements Unit of competency
Replaced By
State Code National Code Title Type
OEB60 SITHKOP012 Develop recipes for special dietary requirements Unit of competency