Unit of competency Outline

Date retreived
23/07/2026 10:04 PM AWST

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Prepare food to meet special dietary requirements

Prepare food to meet special dietary requirements

Unit of competency
National Code
SITHCCC018
State Code
AWR94
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
110109 - Cookery
Original Release Date
12/07/2016
Nominal Hours
55
Description
This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for health, lifestyle or cultural reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements.This unit does not include menu planning for special diets which is covered in the unit SITHKOP004 Develop menus for special dietary requirements.The unit applies to cooks and patissiers working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters. No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Confirm special dietary requirements and select ingredients.
  • 1.1.Confirm dietary and cultural food requirements of the customer.
  • 1.2.Liaise with others to clarify requirements.
  • 1.3.Recognise potential health consequences of overlooking special dietary requirements of customers.
  • 1.4.Access special dietary recipes and select specialised ingredients.
  • 1.5.Identify from recipes and packaging, ingredients that may cause health consequences due to food allergies or intolerance.
  • 1.6.Exclude ingredients from dishes as requested by the customer.
2. Prepare foods to satisfy nutritional and special dietary requirements.
  • 2.1.Follow recipes to produce dishes for those with special dietary requirements.
  • 2.2.Modify menu items to meet different dietary requests by excluding or substituting ingredients while maintaining equivalent nutritional value.
  • 2.3.Communicate specific dietary requirements for food preparation to other team members.
  • 2.4.Select appropriate ingredients to ensure optimum nutritional quality of dishes.
  • 2.5.Use appropriate equipment and cooking techniques for specific diets.
  • 2.6.Employ suitable preparation and cooking techniques to retain optimum nutritional values.
3. Present prepared food.
  • 3.1.Present nutritionally balanced food in an appetising and attractive manner.
  • 3.2.Visually evaluate dish and adjust presentation as required.
  • 3.3.Store dishes in appropriate environmental conditions.
  • 3.4.Minimise waste to maximise profitability of food items prepared.
  • 3.5.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.
No information
No information
Replaces
State Code National Code Title Type
WF627 SITHCCC307 Prepare food to meet special dietary requirements Unit of competency
Replaced By
State Code National Code Title Type
OEB51 SITHCCC042 Prepare food to meet special dietary requirements Unit of competency