SITHCCC018 - Prepare food to meet special dietary requirements

    Unit code: SITHCCC018 | Study level: TAFE
    Credit points
    N/A
    Location
    Footscray Nicholson
    Industry
    Online
    Prerequisites
    SITXFSA001 - 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 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.

    Assessment

    For Melbourne campuses

    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:

    • follow recipes to prepare six different dishes that cater to customers with different dietary requests, including at least one of each of the following: food restrictions; food preferences; cultural or religious requirements;
    • modify recipes and menu items to meet dietary requests specified above, excluding or substituting ingredients while maintaining equivalent nutritional value, and;
    • produce above dishes for at least six different customers.

    Students will also be expected to demonstrate the following knowledge:

    • culinary terms and trade names;
    • understanding of: drug-food interaction; food allergy; food intolerance; cultural and religious dietary sanctions;
    • main types, culinary characteristics and ingredients of special diets and cultural or religious diets that are part of contemporary Australian society;
    • key health and legal consequences of failing to address special requirements;
    • mise en place requirements for special diet foods;
    • basic principles and practices of nutrition, and;
    • primary components of Dietary Guidelines for Australians, in particular those for older Australians, children and adolescents.

    Required reading

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

    As part of a course

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

    Advanced Diploma of Hospitality Management
    SIT60316 | Advanced diploma | Duration:
    Certificate II in Kitchen Operations
    SIT20416 | Certificate ii | Duration:
    Certificate III in Commercial Cookery
    SIT30816 | Certificate iii | Duration:
    Certificate IV in Commercial Cookery
    SIT40516 | 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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