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. 

Unit details

Location:
Industry
Online
Other
Study level:
Vocational and further education (TAFE)
Unit code:
SITHKOP004

Assessment

Assessment tasks will be designed to reinforce and extend knowledge and skill competence within set and controlled parameters in accordance with each unit's learning outcomes and 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: - develop and cost at least six menus or meal plans that individually or in combination meet at least six different special dietary requirements as specified in the knowledge evidence; - two of the above menus or meal plans must reflect one or more cultural or religious dietary requirements as specified in the knowledge evidence; - two of the above menus or meal plans must address the special dietary requirements of different customer groups as specified in the knowledge evidence; - evaluate each of the above menus by obtaining at least two of the following types of feedback: customer satisfaction; customer surveys; improvements; regular staff meetings that involve menu discussions; - satisfaction discussions; seeking staff suggestions for menu items, and; - develop above menus and menu plans within commercial time constraints, demonstrating: methods for responding to feedback and adjusting menus; basic principles and practices of nutrition.Students will also be expected to demonstrate the following knowledge: - culinary terms and trade names; - main types and culinary characteristics of special diets that are part of contemporary Australian society; - main types and culinary characteristics of cultural or religious diets that are part of contemporary Australian society; - main types of customer groups that have special dietary requirements; - meaning of: drug-food interactions; food allergy; food intolerance; - key health and legal consequences of failing to address special requirements; - basic principles and practices of nutrition; - primary components of Australian Dietary Guidelines, in particular those for older Australians, children and adolescents and their use in menu planning, and; - methods and formulas for calculating portion yields and costs from raw ingredients.

Where to next?

As part of a course

This unit is studied as part of the following courses. Refer to the course page for information on how to apply for the course.

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