Culinary Characteristics of Cultural or Religious Diets Management Assignment Help

Assignment Task

Assessment Tasks and Instructions

• Assessment for this Unit of Competency/Cluster Details
• Assessment 1 Assignment
• Assessment 2 Project
• Assessment 3 Assessment conducted in this instance: Assessment 1 FORMCHECKBOX 2 FORMCHECKBOX 3 FORMCHECKBOX
• Reasonable Adjustment
• Has reasonable adjustment been applied to this assessment?
• No FORMCHECKBOX No further information required
• Yes FORMCHECKBOX Complete 2.
• Provide details for the requirements and provisions for adjustment of assessment:
• Student to complete
• FORMCHECKBOX My assessor has discussed the adjustments with me
• FORMCHECKBOX I agree to the adjustments applied to this assessment
• Signature Date 2nd Assessor to complete
• FORMCHECKBOX I agree the adjustments applied to this assessment are reasonable
• Name Signature Date Assessment Guidelines
• What will be assessed – Performance Evidence
• The purpose of this assessment is to assess your ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
• develop and cost at least six menus or meal plans that individually or in combination meet at least six different special dietary requirements as specified in the knowledge evidence
• two of the above menus or meal plans must reflect one or more cultural or religious dietary requirements as specified in the knowledge evidence
• two of the above menus or meal plans must address the special dietary requirements of different customer groups as specified in the knowledge evidence
• evaluate each of the above menus by obtaining at least two of the following types of feedback:
• customer satisfaction discussions with:
• customers
• employees during the course of each business day
• customer surveys
• improvements suggested by:
• customers
• managers
• peers
• staff
• supervisors
• suppliers
• regular staff meetings that involve menu discussions
• satisfaction discussions with:
• customers
• allied health professionals
• dieticians
• medical specialists
• seeking staff suggestions for menu items
• develop above menus and menu plans within commercial time constraints, demonstrating:
• methods for responding to feedback and adjusting menus
• basic principles and practices of nutrition.
• Place/Location where assessment will be conducted and timeframes for completion
• RTO to complete
• Resource Requirements
• Pen, paper, calculator, Computer, MS Excel or similar software,
• Recipe selection relevant for this unit to cover all menu types specified in the assessment conditions for “Performance Evidence”.
• Futura Recipe Book or Recipes on e-coach for the unit of competency SITHKOP004 Develop menus for special dietary requirements
• All templates provided in the Student Assessment folder “Support Tools”
• Customers, supervisors, and health professional to review menu options and obtain feedback
• 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.
• Instructions for assessment including WHS requirements
• The project for assessment 2 consists of 3 parts, Part A, Part B and Part C.
• Part A requires the planning and calculation of 6 different menus including 1 cyclic menu or meal plan
• Part B requires the evaluation of each menu using at least 2 different evaluation methods overall.
• Part C requires the amendment of the menu options and associated costings based on the feedback received in Part B.
• You are required to complete each task for this assessment as outlined below in the specific task instructions.
• All documentation used to write, calculate or support the individual tasks must be attached and clearly referenced to this project. You will be provided with feedback for each task by your trainer as outlined to you.
• Statement of Authenticity
• FORMCHECKBOX I acknowledge that I understand the requirements to complete the assessment tasks
• FORMCHECKBOX The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes
• FORMCHECKBOX 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 this assessment
• Student Signature: Date: / /201
• RESULT OF ASSESSMENT Part A Satisfactory FORMCHECKBOX Not Yet Satisfactory FORMCHECKBOX
• Part B Satisfactory FORMCHECKBOX Not Yet Satisfactory FORMCHECKBOX
• Part C Satisfactory FORMCHECKBOX Not Yet Satisfactory FORMCHECKBOX
• Feedback to Student
• Project
• Your Tasks:
• The project for assessment 2 consists of 3 parts, Part A, Part B and Part C.
• Part A requires the planning and calculation of 6 different menus including 1 cyclic menu or meal plan
• Part B requires the evaluation of each menu using at least 2 different evaluation methods overall.
• Part C requires the amendment of at least 1 menu based on feedback and 1 menu to meet cost factors.
• You are required to complete each task for this assessment as outlined below in the specific task instructions.
• The following formulas are relevant for this assessment:
• Support Info
• Food cost Percentage:
• Food Cost : Sales Price x 100 = Food Cost Percentage %
• Individual Menu Item (Variable %):
• Portion Cost : Priced Menu Item x 100= Food Cost %
• Setting the Selling Price:
• Portion Cost : Targeted Food Cost Percentage x 100 = Selling Price
• Develop and cost 6 menus or meal plans for the selections you make from the list in the table below as indicated.
• Each menu needs to be evaluated. You must choose 2 different evaluation methods overall from the list in the table below.
• Menu to be developed Menu type (all required overall) Evaluation of each menu (use at least 2 methods overall)
• Menu 1:
• Recipe Source: Futura Group, e-coach recipes SITHKOP004
• Other:
• No. of serves:
• special diets that are part of contemporary Australian society:
• Select 2 from this group
• eating regimes:
• elimination
• macrobiotic
• exclusions for allergies, contraindications with medicines or food intolerance
• fat-free
• fluids
• food preferences
• food restrictions
• gluten-free
• high carbohydrate
• high or low energy
• high or low protein
• high fibre
• lacto ovolow carbohydrate
• low cholesterol
• low fat
• low gluten
• low kilojoule
• low sugar
• modified sodium or potassium
• modified texture
• nutritional requirements
• portion size
• substitutes:
• gluten-free flour
• yeast-free flour
• non-sugar sweeteners
• sugar-free
• type one and two diabetes
• main types and culinary characteristics of cultural or religious diets that are part of contemporary Australian society:
• Select 2 from this group
• halal
• Hindu
• kosher
• vegan
• vegetarian
• main types of customer groups that have

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