Prepare Food To Meet Dietary Supplements

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SITHCCC018_Prepare food to meet special dietary requirements.docx 12.01.20

Modified @ Blue Bay College Version 1.0

ABN 28 615 702 335

ACN 615 702

ABN 28 615 702 335

ACN 615 702 335

CRICOS Provider Code: 03647C

RTO Provider Code: 45272

Assessment Tasks and

Instructions

SITHCCC018-Prepare food to meet special dietary requirements

SITHCCC018_Prepare food to meet special dietary requirements.docx 12.01.20

Modified @ Blue Bay College Version 1.0

Blue Bay College

89 Marsden Street Parramatta NSW 2150

T: (02) 8897 3814

https://bluebaycollege.com.au/

info@bluebaycollege.com.au

ABN 28 615 702 335

ACN 615 702 335

CRICOS Provider Code: 03647C

RTO Provider Code 45272

https://bluebaycollege.com.au/
SITHCCC018_Prepare food to meet special dietary requirements.docx 12.01.20

Modified @ Blue Bay College Version 1.0

Your Workplace Health and Safety (WHS) at Blue Bay College

1. It is your duty to inform staff at Blue Bay College if you see, hear or come across any incident, situation or hazard that might require immediate attention

2. In case of an emergency evacuation, you are required to follow the instructions provided by your trainer. While exiting the building, keep calm and walk alongside the hand rails.

SITHCCC018_Prepare food to meet special dietary requirements.docx 12.01.20

Modified @ Blue Bay College Version 1.0

The Assessment Process Why are assessment tasks important?

To complete your qualification, you are required to apply the ideas you have been learning from this unit of competence.

The assessment activities are an important part of your training program as they provide an opportunity to apply what you have been learning and they give both you and your trainer feedback on your progress.

How will you be assessed?

You will be required to complete a variety of written and practical exercises. Instructions for how to complete the assessments are provided within each assessment task in this booklet.

What is required for successful completion?

Please read this section carefully before commencing the assessment tasks. You must carefully complete EVERY task in this booklet. You must achieve a ‘Satisfactory’ mark for all assessment tasks to be deemed Competent for the unit. If you are assessed as Not Competent, you will be given some suggestions for improvement and asked to redo your assessment.

At the successful completion of the assessment tasks, you will have demonstrated your competence against all of the requirements of the unit.

Submission of assessments

Your trainer will advise you when to commence the assessments in this booklet.

You are required to complete the written assessments on a separate document. You have access to computers which are equipped with 2010 Microsoft suite of products. You will also have access to the internet at the College to assist with research and resources. Assessment responses should be typed; however, handwritten submissions will be accepted if they are clear and legible.

On the document please include:

o Your name o The date o The Assessment Number and Task Number.

For example:

o Will Smith o 10 August 2015 o Assessment 1 – Question 1 (Record your answer).

Please note that some assessments require additional documentation, such as a form or a procedure, which must be included with your submission.

SITHCCC018_Prepare food to meet special dietary requirements.docx 12.01.20

Modified @ Blue Bay College Version 1.0

Make sure you check your material before submission. You must keep a copy of all work submitted.

Access and equity

A student’s access to the assessment process should not be affected by restrictions placed on the location or context of assessment beyond the requirements specified in the training package. Reasonable adjustments can be made to ensure equity in assessment for people with disabilities, including language and literacy. Adjustments include any changes to the assessment process or context that meet the individual needs of the person with a disability, but do not change competency outcomes. If you believe you have a disability that may affect the completion of these assessment tasks please speak to your trainer.

Assessment outcomes

Your assessment submission will be assessed and you will be given feedback. Each assessment task will be marked as either Satisfactory or Unsatisfactory and once all assessments have been marked you will be given an outcome of Competent or Not Competent for the unit of competence.

What can you do if you don’t agree with the assessment result?

If you do not think the assessment process is valid, disagree with the assessment outcome, or believe that you have been treated unfairly, you can appeal.

The first step is to discuss the matter with your trainer. If you still do not agree, you are able to request a re-assessment. It is possible to have your assessment submission assessed by a different assessor.

If you remain dissatisfied after the re-assessment, you should contact your trainer. Full details of the appeals process are contained in your Student Handbook.

Declaration of Authenticity

You are required to sign a Declaration of Authenticity for every written assessment submission. The Declaration is a signed statement from you stating that the assessment submission is your own work.

Declaration of Authenticity Student Name

Student ID Term

I declare that all work completed in this assessment is my own

Student Signature Date

SITHCCC018_Prepare food to meet special dietary requirements.docx 12.01.20

Modified @ Blue Bay College Version 1.0

Trainer/Assessor Name

Assessment Tasks and Instructions Student Name

Student Number

Course and Code

Unit(s) of Competency and Code(s) SITHCCC018 Prepare food to meet special dietary requirements

Stream/Cluster

Trainer/Assessor

Assessment for this Unit of Competency/Cluster

Details

Assessment 1 Assignment

Assessment 2 Practical Observation Assessment 3

Assessment conducted in this instance: Assessment 1 2 3

Reasonable Adjustment 1. Has reasonable adjustment been applied to this assessment? No No further information required

Yes Complete 2.

2. Provide details for the requirements and provisions for adjustment of assessment:

Student to complete My assessor has discussed the adjustments with me I agree to the adjustments applied to this assessment

Signature Date

2nd Assessor to complete I agree the adjustments applied to this assessment are reasonable

Name

Signature Date

SITHCCC018_Prepare food to meet special dietary requirements.docx 12.01.20

Modified @ Blue Bay College Version 1.0

Assessment Guidelines What will be assessed – Performance Evidence The purpose of this assessment is to check your ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

 follow recipes to prepare six different dishes that cater to customers with different dietary requests, including at least one of each of the following: o food restrictions o food preferences o cultural or religious requirements

 modify recipes and menu items to meet dietary requests specified above, excluding or substituting ingredients while maintaining equivalent nutritional value

 produce above dishes for at least six different customers: o within commercial time constraints and deadlines o reflecting required quantities to be produced o following procedures for portion control and food safety practices when handling and

storing food. Place/Location where assessment will be conducted including timeframes RTO to complete

Resource Requirements Refer to the Assessment conditions attached to the Futura Group Mapping Document located in the teacher support tools folder or the “Assessment Conditions” for this unit in the SIT 1.0 Training Package.

Recipes

Instructions for assessment including WHS requirements You are required to prepare a menu example for each of the recipe categories set out below. Your trainer will provide you with specific recipes for each instance. The criteria overleaf provide an overview of the criteria which will be observed during each instance for each preparation or as instructed.

You are required to follow the Work Place Health and Safety practices and Hygiene procedures as instructed during the training sessions you have participated in for this unit of competency.

Statement of Authenticity

I acknowledge that I understand the requirements to complete the assessment tasks

The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes

I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of

SITHCCC018_Prepare food to meet special dietary requirements.docx 12.01.20

Modified @ Blue Bay College Version 1.0

this assessment

Student Signature: Date: / /201

This assessment: First Attempt 2nd Attempt Extension – Date: / / RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory

Feedback to Student:

Assessor(s) Signature(s): Date: / /

Student Signature Date: / /

Assessment 2

Your Tasks RTO to complete schedule and provide relevant recipes – dish 1-2 are examples

You are required to prepare a menu example for each of the recipe categories set out below. Your trainer will provide you with specific recipes for each instance. The criteria overleaf provide an overview of the criteria which will be observed during each instance for each preparation or as instructed.

Dish to be prepared Dietary request

Dish 1: Flourless Chocolate Cake Recipe Source: Futura Group recipe book, e-coach recipes SITHCCC018 No. of serves:

X food restriction Detail: Coeliac

food preference Detail:____________________

cultural/religious requirement Detail:____________________

Dish 2: Moroccan Tofu with Mograbieh Recipe Source: Futura Group recipe book, e-coach recipes SITHCCC018 No. of serves:

food restriction Detail:____________________ X food preference Detail: vegetarian

cultural/religious requirement Detail:____________________

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Modified @ Blue Bay College Version 1.0

Dish 3: RTO to complete Recipe Source: Futura Group recipe book, e-coach recipes SITHCCC018 No. of serves:

food restriction Detail:____________________

food preference Detail:____________________

cultural/religious requirement Detail:____________________

Dish 4: RTO to complete Recipe Source: Futura Group recipe book, e-coach recipes SITHCCC018 No. of serves:

food restriction Detail:____________________

food preference Detail:____________________

cultural/religious requirement Detail:____________________

Dish 5: RTO to complete Recipe Source: Futura Group recipe book, e-coach recipes SITHCCC018 No. of serves:

food restriction Detail:____________________

food preference Detail:____________________

cultural/religious requirement Detail:____________________

Dish 6: RTO to complete Recipe Source: Futura Group recipe book, e-coach recipes SITHCCC018 No. of serves:

food restriction Detail:____________________

food preference Detail:____________________

cultural/religious requirement Detail:____________________

SITHCCC018_Prepare food to meet special dietary requirements.docx 12.01.20

Modified @ Blue Bay College Version 1.0

Dish Assessment Criteria Comment S NYS S NYS 1 Element 1: Confirm special dietary requirements and

select ingredients The food production requirements are identified from recipes and instructions Student communicates any specific requirements for clarification Ingredients to be excluded for particular dietary requirements are identified in recipe(s) Ingredients are correctly identified:

 Recipe requirement (suitable for purpose):  Suitable ingredients for special diet menu item(s)  Freshness  FIFO is applied for selecting ingredients  Ingredient labels are checked for hidden ingredients

The correct quantities required are calculated The ingredients selected for preparation of the recipe meet the specific requirements Spoilage or deterioration of ingredients are checked and identified Element 2: Prepare foods to satisfy nutritional and special dietary requirements. The preparation steps in the recipe are followed in logical order The steps where menu adjustments are required are correctly identified Ingredients are substituted for the specific dietary or cultural request Dietary requirements are communicated to others as relevant for the organisation: Details: ______________________ The selected ingredients provide for the nutritional balance of the dish Ingredients are weighed according to recipe portion requirements Ingredients are measured according to recipe portion requirements Hands are washed between different tasks Adequate storage vessels for prepared product, waste and use-able trimmings Re-useable product/ingredients identified and saved Cutting boards are washed and sanitised or replaced for different tasks The correct/suitable equipment required to prepare the dish is/are identified:

SITHCCC018_Prepare food to meet special dietary requirements.docx 12.01.20

Modified @ Blue Bay College Version 1.0

Each piece of equipment is checked for cleanliness Each piece of equipment is assembled according to manufacturer’s instructions

The cookery method(s) required for the dish are applied correctly The equipment is used correctly and in a safe manner Flourless Chocolate Cake

a) Baking tin is greased and neatly lined b) Correct quantities for ingredients weighed and

measured c) Eggs separated using a separator d) Egg white clean – no traces of yolk e) Melted chocolate cooled sufficiently f) Mixture prepared in logical sequence g) Meringue smooth – no signs of flaking/splitting h) Oven pre-heated to 170 C

Enter the specific criteria relevant for the observation of the dish(es) here: a. Baked at 170 C ~ 35 minutes / clean needle or

skewer b. Cooled on rack c. Correct ratio chocolate : Sour cream d. Ganache smooth e. Cake coated evenly f. Cut into even slices g. Served on chilled plates

Element 3: Presentation and Storage Suitable service ware selected for presentation at correct temperature (hot/cold) Suitable garnish is used. Specify: ________________________ Garnish is prepared and of proportional size Suitable sauce or complimentary is added correctly (as a mirror or topped) The dish is evaluated and adjusted before being served Accompaniments are suitable and well presented The dish is free of drips, smears and finger marks The service for dishes overall for an order is well timed and acceptable Re-useable ingredients are identified, wrapped, labelled and stored correctly Waste and perishables are discarded Food scraps are removed Equipment is transferred to wash-up area The workplace is cleaned, using suitable equipment Suitable cleaning chemicals and sanitisers are used Cleaning equipment is rinsed, checked, correctly maintained

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and stored Maintenance issues are reported as relevant.

Dish Assessment Criteria Comment S NYS S NYS 2 Element 1: Confirm special dietary requirements and

SITHCCC018_Prepare food to meet special dietary requirements.docx 12.01.20

Modified @ Blue Bay College Version 1.0

Each piece of equipment is checked for cleanliness Each piece of equipment is assembled according to manufacturer’s instructions

The cookery method(s) required for the dish are applied correctly The equipment is used correctly and in a safe manner Moroccan Tofu with Mograbieh

a) Capsicum and tomato, washed, prepared and cut into 3cm pieces

b) Garlic and onion peeled and thinly sliced c) Lemon is zested and juiced d) Basil leaves are washed, picked and pulled e) Shallots are washed, peeled and evenly sliced

Enter the specific criteria relevant for the observation of the dish(es) here: a. Onions are sweated without browning b. Capsicum, tomato, spices and lemon zest and juice

are added c. Seasoned to taste d. Stewed for ~ 15 minutes e. Moghrabieh boiled to correct consistency – no signs

of overcooking – drained f. Tofu marinated and grilled to golden brown g. Moghrabieh heated with shallots in oil until hot h. Moghrabieh served on a warmed plate, tofu layered

or arranged with braised capsicum i. Garnished with coriander leaves

SITHCCC018_Prepare food to meet special dietary requirements.docx 12.01.20

Modified @ Blue Bay College Version 1.0

Suitable cleaning chemicals and sanitisers are used Cleaning equipment is rinsed, checked, correctly maintained and stored Maintenance issues are reported as relevant.

Dish Assessment Criteria Comment S NYS S NYS 3 Element 1: Confirm special dietary requirements and

SITHCCC018_Prepare food to meet special dietary requirements.docx 12.01.20

Modified @ Blue Bay College Version 1.0

The correct/suitable equipment required to prepare the dish is/are identified:

1. Piece of equipment selected:___________________

2. Piece of equipment selected:___________________

3. Piece of equipment selected:___________________

4. Piece of equipment selected:___________________

Each piece of equipment is checked for cleanliness Each piece of equipment is assembled according to manufacturer’s instructions The cookery method(s) required for the dish are applied correctly The equipment is used correctly and in a safe manner Enter the observation criteria relevant for the dish here and/or add multiple criteria for multiple dishes Example: Dish 3

a) b) c) d) e) f) g) h) i)

Enter the specific criteria relevant for the observation of the dish(es) here: a. b. c. d.

SITHCCC018_Prepare food to meet special dietary requirements.docx 12.01.20

Modified @ Blue Bay College Version 1.0

The dish is free of drips, smears and finger marks The service for dishes overall for an order is well timed and acceptable Re-useable ingredients are identified, wrapped, labelled and stored correctly Waste and perishables are discarded

Food scraps are removed Equipment is transferred to wash-up area The workplace is cleaned, using suitable equipment Suitable cleaning chemicals and sanitisers are used Cleaning equipment is rinsed, checked, correctly maintained and stored Maintenance issues are reported as relevant.

The post Prepare Food To Meet Dietary Supplements appeared first on Grade Master-Pro.

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