SITHKOP012 - Develop recipes for special dietary requirements

    Unit code: SITHKOP012 | Study level: TAFE
    Footscray Nicholson
    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)


    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.


    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.

    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):

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