Assessment Requirements for SITHCCC042 Prepare food to meet special dietary requirements

Release: 1

Assessment Requirements for SITHCCC042 Prepare food to meet special dietary requirements

Modification History

Not applicable.

Performance Evidence

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

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.

Knowledge Evidence

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

culinary terms and trade names for:

substitute ingredients used to produce dishes with special dietary recipes

ingredients suitable for meeting basic nutritional needs

ingredients that cause common allergic reactions

food additives and preservatives

main types and characteristics of:

food allergy

food intolerance

religious dietary sanctions

main types, culinary characteristics and ingredients of special lifestyle diets that are part of contemporary Australian society:

vegetarian including lacto ovo

vegan

pescatarian

low or no fat

high or low carbohydrate

high or low protein

“fad” diets:

paleo

raw

ketogenic

macrobiotic

flexitarian

main types, culinary characteristics and ingredients of special medical diets that are part of contemporary Australian society:

type one and two diabetes

food intolerance:

gluten free

dairy free

FODMAPs

modified texture

low or no salt

food allergens:

peanuts

tree nuts

eggs

cow’s milk

fish

crustacea

sesame seeds

soy or soy beans

cereals containing gluten and their products namely wheat, rye, barley, oats, spelts and their hybridised strains

lupin

sulphites

main types, culinary characteristics and ingredients of special religious diets that are part of contemporary Australian society:

Halal

Hindu

Kosher

substitutes used in preparation of dishes to meet special dietary requirements

key health, legal and reputational consequences of failing to address special requirements, including:

allergic reactions

anaphylaxis

food sensitivity and intolerance reactions

customer preferences or aversions

mise en place requirements for special diet foods

basic principles and practices of nutrition:

nutrient groups and their food sources

vitamins

minerals

fibre

carbohydrates

fats

protein

water

influence on food choice

food labelling and interpretation

role and implications of using food additives and preservatives

health implications of food choices

primary components and recommendations of the Australian Dietary Guidelines.

Assessment Conditions

Skills must be demonstrated in an operational commercial kitchen. This can be:

an industry workplace; or

a simulated industry environment, such as an industry-realistic training kitchen servicing customers.

Assessment must ensure access to:

fixtures and equipment used to facilitate preparation of dishes as specified in the performance evidence

food safe gloves

cleaning materials and equipment:

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

dustpans and brooms

garbage bins and bags

hand towel dispenser and hand towels

mops and buckets

separate hand basin and soap for hand washing

sponges, brushes and scourers

tea towels

a copy of the Australian Dietary Guidelines

organisational specifications:

equipment manufacturer instructions

current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock

mise en place lists, standard recipes, and recipes for special dietary requirements

food safety plan

guidelines relating to food disposal, storage and presentation requirements

safety data sheets (SDS) for cleaning agents and chemicals

a diverse and comprehensive range of perishable food supplies for commercial cookery or catering operations.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors and:

have achieved the Certificate III or Certificate IV in Commercial Cookery, or Certificate III or IV in Catering Operations, or Certificate III or IV in Patisserie, or their successors; or

hold a trade certificate as a cook or chef or equivalent; and

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694