SITHKOP004
Develop menus for special dietary requirements
This unit is an accredited training resource consistent with the Nationally Recognised Training requirements for Vocational Education and Training (VET) and is ideal for Registered Training Organisations (RTOs) in Australia. It consists of Learning Resource Material (instructional theory), an Assessment Workbook, and information about assessment mapping to the Performance Criteria, Knowledge Evidence, and Performance Evidence requirements of this accredited unit.
Our SITHKOP004 training product is available for purchase as a hardcopy (printed) book in both Learner Guide and Trainer/Assessor Guide variants. This unit is available for enrolment and online training/assessment via Catapult LMS (Learning Management System). NOTE: If you are a training provider, please do your own validation, in accordance with your Training and Assessment Strategy (TAS).
$15.00 inc GST
Unit information about the SITHKOP004 training material in this resource
SITHKOP004 information from training.gov.au.
Application
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.
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.
Unit mapping information
SITHKOP402 Develop menus for special dietary requirements
Licensing, legislative, regulatory or certification requirements
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Foundation skills
Foundation skills essential to performance are explicit in the performance criteria of this unit of competency.
Unit sector or competency field
Hospitality—Kitchen Operations
Prerequisite, co-requisite or interdependent assessment of units
Not applicable
Assessment conditions
Skills must be demonstrated in a hospitality industry business operation or activity for which special menus and meal plans are prepared. This can be:
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an industry workplace
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a simulated industry environment
Assessment must ensure access to:
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computers, printers and software for costing and developing menus and meal plans
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Australian Dietary Guidelines
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recipes that accommodate a range of special dietary requirements
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:
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have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency