SITHCCC042 - Prepare food to meet special dietary requirements

    Unit code: SITHCCC042 | Study level: TAFE
    Footscray Nicholson
    SITHCCC027 - Prepare dishes using basic methods of cookery; 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 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.


    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.

    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):

    Search for units, majors & minors