SITHKOP012 - Develop recipes for special dietary requirements

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Unit code: SITHKOP012 | Study level: TAFE
Credit points
N/A
Location
Footscray Nicholson
Industry
Prerequisites
SITHCCC027 - Prepare dishes using basic methods of cookery; and
SITHCCC042 - Prepare food to meet special dietary requirements; and
SITHKOP010 - Plan and cost recipes; and
SITXFSA005 - Use hygienic practices for food safety
(Or equivalent to be determined by unit coordinator)
Overview
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Overview

This unit describes the performance outcomes, skills and knowledge required to develop recipes for people who have special dietary needs for lifestyle, medical or religious reasons. It requires the ability to identify the dietary requirements of customers, develop recipes to meet those requirements, cost recipes and to monitor and evaluate the success of recipe 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.

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:

  • develop recipes that comply with the dietary and nutritional guidelines for at least eight of the following groups:
    • adolescents
    • athletes
    • children
    • defence force personnel
    • elderly people
    • people in health care
    • ill or injured people
    • people with nutritional and energy requirements due to physical condition
    • people in areas affected by disaster or environmental extremes
    • people in remote areas
  • two of the above eight recipes must reflect one or more lifestyle dietary requirements
  • four of the above eight recipes must address one or more medical dietary requirements
  • two of the above eight recipes must address one or more religious dietary requirements
  • develop above recipes demonstrating:
    • methods for responding to feedback and adjusting recipes
    • basic principles and practices of nutrition.

Students will also be expected to demonstrate the following knowledge:

  • culinary terms and common trade names for:
    • substitute ingredients used to produce dishes for special dietary requirements
    • ingredients suitable for meeting different nutritional needs
    • ingredients that cause common allergic reactions
    • food additives and preservatives
  • main types, culinary characteristics and ingredients of special diets that are part of contemporary Australian society:
    • lifestyle
    • medical
    • religious
  • characteristics of special dietary requirements of customer groups mentioned in the performance evidence
  • role of other professionals who may be involved in recipe planning for customers:
    • allied health professionals
    • dietitians
    • medical specialists
    • nutritionists
  • main types and characteristics of:
    • drug-food interactions
    • food allergy
    • food intolerance
    • religious dietary sanctions
  • key health, legal and reputational consequences of failing to address special requirements, including:
    • allergic reactions
    • anaphylaxis
    • food sensitivity or intolerance reactions
    • customer preferences and aversions
  • basic principles and practices of nutrition:
    • nutrient groups and their food sources:
  • vitamins
  • minerals
  • fibre
  • carbohydrates
  • fats
  • protein
  • water
    • influences on food choice
    • food labelling and interpretation
    • role and implications of using food additives and preservatives
    • health implications of food choices
    • role of good nutrition in avoiding dietary diseases
    • effects of various cooking methods and food storage on nutrients
  • primary components and recommendations of the Australian Dietary Guidelines, in particular those for older Australians, children and adolescents and their use in recipe planning
  • methods and formulas for calculating portion yields and costs from ingredients:
    • standard measures
    • standard yield tests
    • food cost percentage
    • budgeted sales price
    • GST addition or subtraction
  • methods to gain feedback on suitability of recipes:
    • discussion with colleagues
    • discussion with customers
    • consultation with other professionals.

Required reading

The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by the VU Polytechnic and/or via the VU Polytechnic e-learning system.

As part of a course

This unit is studied as part of the following course(s):

Certificate IV in Kitchen Management
SIT40521 | Certificate iv | Duration:

Refer to the course page for information on how to apply for the course. VU takes care to ensure the accuracy of this unit information, but reserves the right to change or withdraw courses offered at any time. Please check that unit information is current with the Student Contact Centre.

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