SITHCCC042 - Prepare food to meet special dietary requirements
Nominal hours
Location
Industry
Prerequisites
SITXFSA005 - Use hygienic practices for food safety
(Or equivalent to be determined by unit coordinator)
Co-requisites
(Corequisite units must be studied concurrently with this unit)
Overview
This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for lifestyle, medical or religious 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 recipe planning for special diets which is covered in the unit SITHKOP012 Develop recipes 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.
Assessment
For Melbourne campuses
Assessment tasks will be designed to reinforce & extend knowledge and skill competence within set & controlled parameters in accordance with each units learning outcomes & performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines.
Students will be expected to demonstrate the following required skills:
- modify standard recipes to prepare six different dishes that cater to customers with special dietary requirements, including:
• three different food allergies
• three different food intolerances - exclude or substitute ingredients to meet dietary requirements specified above, while maintaining the nutritional value and integrity of the dish
- prepare, plate and present two portions of each of the above six dishes:
• within commercial time constraints and deadlines
• demonstrating effective communication between team members regarding dietary requirements and recipe modifications during production and service of special dishes
• following procedures for portion control and food safety practices including avoiding cross-contamination when handling and storing food.
Students will also be expected to demonstrate the following knowledge:
- culinary terms and trade names for:
• substitute ingredients used to produce dishes with special dietary recipes
• ingredients suitable for meeting basic nutritional needs
• ingredients that cause common allergic reactions
• food additives and preservatives - main types and characteristics of:
• food allergy
• food intolerance
• religious dietary sanctions - main types, culinary characteristics and ingredients of special lifestyle diets that are part of contemporary Australian society:
• vegetarian including lacto ovo
• vegan
• pescatarian
• low or no fat
• high or low carbohydrate
• high or low protein
• "fad" diets:
- paleo
- raw
- ketogenic
- macrobiotic
- flexitarian
- main types, culinary characteristics and ingredients of special medical diets that are part of contemporary Australian society:
• type one and two diabetes
• food intolerance:
- gluten free
- dairy free
- FODMAPs
• modified texture
• low or no salt
• food allergens: - peanuts
- tree nuts
- eggs
- cow's milk
- fish
- crustacea
- sesame seeds
- soy or soy beans
- cereals containing gluten and their products namely wheat, rye, barley, oats, spelts and their hybridised strains
- lupin
- sulphites
- main types, culinary characteristics and ingredients of special religious diets that are part of contemporary Australian society:
• Halal
• Hindu
• Kosher - substitutes used in preparation of dishes to meet special dietary requirements
- key health, legal and reputational consequences of failing to address special requirements, including:
• allergic reactions
• anaphylaxis
• food sensitivity and intolerance reactions
• customer preferences or aversions - mise en place requirements for special diet foods
- basic principles and practices of nutrition:
• nutrient groups and their food sources
- vitamins
- minerals
- fibre
- carbohydrates
- fats
- protein
- water
• influence on food choice
• food labelling and interpretation
• role and implications of using food additives and preservatives
• health implications of food choices
- primary components and recommendations of the Australian Dietary Guidelines.
Required reading
The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by Victoria University and/or via the Victoria University e-learning system.
As part of a course
This unit is studied as part of the following course(s):