SITHKOP004: Develop Menus for Special Dietary Requirements - Management Assignment Help

Assignment Task:

TASK:

Unit description: This unit cover 2 unit cluster where by skills and knowledge required to prepare dishes for people who have special dietary needs for health, lifestyle or cultural 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
Cluster
Preparation 1
Unit of Competency
SITHKOP004: Develop menus for special dietary requirements and SITHCCC018 Prepare foods to meet special dietary requirements
Qualification Title


Academic Appeal procedures & Re-assessment:

• If a student at Canterbury Business College is not happy with his/ her results, the student may appeal against their result via a written request, clearly stating the grounds of appeal to the SSM. This should be submitted after completion of the subject and within 14 days of commencement of the new term.
• If the student is dissatisfied with their results, he/she has a right to appeal.
• The notice of appeal should be in writing addressed to the SSM / PRINCIPAL and submitted within seven days of notification of the assessment results.
• If the appeal is not lodged in the specified time, the result will stand as marked.
• In the event of an emergency, such as in cases of serious illness or injury, the student must forward a medical certificate in support of a deferred appeal. The notice of appeal must be made within three working days of the concluding date shown on the medical certificate.
• Procedures for academic appeals & complaintsCBC motivates students to express any concern they may have about assessments / study-related issues if necessary. Students need to follow CBC’s defined procedures, while addressing their assessment / study-related concern or wishing to make a complaint.
• The student is expected to first contact their subject trainer to address their work/study-related concern.
• If the student is not satisfied with the trainer’s response or has difficulty discussing matters with the trainer, they have the right to escalate the matter and discuss with the Student Service Manager to seek resolution.
• Every student has an opportunity to formally present their case with the Student Service Manager / Principal. The student is welcome to bring a support person if they wish.
• If the resolution reached is not to the satisfaction of the student, the student has a further right of appeal, which has to be done in writing, “complaint/appeal form” to the Student Service Manager.
• The student needs to include all relevant information within their documented complaint.
• The student may submit the documented complaint in writing by letter, email or in person.
• The Student Service Manager will respond to the complaint in writing about the appeal outcome including the reasons for the decision within 10 working days from the date of submission. The decision will be reviewed by the Principal / SSM prior to informing the student.
• If the complainant is not satisfied with the solution provided, or if you want to complain or appeal this decision, you can contact the Overseas Students Ombudsman. The Overseas Students Ombudsman is free and independent. Find out more at http://www.ombudsman.gov.au/contact-us or phone 1300 362 072.
• Assessments resit policyAll students will be offered an opportunity to resit/resubmit a failed exam/assessment only once. If the student still does-not succeed after the re-submission the student has to pay $150 reassessment fee for every subsequent attempt.
• Students do not qualify for an automatic re-sit:
• If they are absent on the assessment due date without prior approval from the trainer / Principal; and
• Do not meet the minimum attendance requirement.
• CBC will inform the student of re-submissions / resit dates.
• CBC will consider a student’s request for late-submission / extension on a case-by-case, provided that the evidence submitted by the student is valid.
• Resit/Re-assessment Procedure:An appeal in writing is made to the Principal / SSM providing reasons for re-assessment /appeal.
• Principal / SSM will review the assessment in consultation with the trainer.
• The student will be advised of the review result.
• If the student is still not satisfied and further challenges the decision, then a review panel is formed comprising the lecturer/trainer in charge, the Principal or SSM OR if need be an external assessor.
• CBC will advise the student of the appeal decision within 14 days from the submission date of the appeal. The decision of the panel will be final.
• If the student is still not satisfied with the result, he / she has the right to seek independent advice or follow external mediation option with CBC’s nominated mediation agency.
• Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enrol in that subject.
• The cost of external assessor will be borne by the CBC. The external assessor will base his/her judgement based on principles of assessment. These principles require assessment to be reliable, fair, practical and valid.
• For further information please refer to Student Handbook.
• “I acknowledge that I have understood all the above rules and guidelines for the assessment
• Full Name Signature Date (dd/mm/yyyy)
• Instructions to LearnerAssessment instructionsOverviewPrior to commencing the assessments, your trainer/assessor will explain each assessment task and the terms and conditions relating to the submission of your assessment task. Please consult with your trainer/assessor if you are unsure of any questions. It is important that you understand and adhere to the terms and conditions, and address fully each assessment task. If any assessment task is not fully addressed, then your assessment task will be returned to you for resubmission. Your trainer/assessor will remain available to support you throughout the assessment process.
• Written workAssessment tasks are used to measure your understanding and underpinning skills and knowledge of the overall unit of competency. When undertaking any written assessment tasks, please ensure that you address the following criteria:
• Read the instructions for each question very carefully.
• Be sure to PRINT your FULL name & LAST name in every place that is provided.
• Short questions must be answered in the spaces provided.
• For those activities requesting extra evidence such as: research reports, ESSAY reports, recipe cards, workflow plans etc, the student must attach its own work formatted in double space, Arial 12 pts.
• All activities must be addressed correctly in order to obtain a competence for the unit of competency.
• If the candidate doesn’t understand the assessment, they can request help from the assessor to interpret the assessment.
• Candidates with special learning needs should notify their trainer/assessor so measures can be implemented to address those needs.
• Active participationIt is a condition of enrolment that you actively participate in your studies. Active participation is completing all the assessment tasks on time.
• PlagiarismAll work is to be entirely of the candidate. Plagiarism is taking and using someone else's thoughts, writings or inventions and representing them as your own. Plagiarism is a serious act and may result in a learner’s exclusion from a course. When you have any doubts about including the work of other authors in your assessment, please consult your trainer/assessor.
• Competency outcomeThere are two outcomes of assessments: S = Satisfactory and NS = Not Satisfactory (requires more training and experience).Once the learner has satisfactorily completed all the tasks for this module the learner will be awarded “Competent” (C) or “Not yet Competent” (NYC) for the relevant unit of competency.
• If you are deemed “Not Yet Competent” you will be provided with feedback from your assessor and will be given another chance to resubmit your assessment task(s).
• Assessment
• Instruction for assessment
• Your task
• You are required to complete all questions and tasks for this portfolio. All tasks and exercises are based on the theory content and recipes contained in your workbook/ online unit.
• Use the recipe card and workflow plan template given in the assessment.
• The information you provide in this portfolio may be followed-up with questions from your trainer before the practical assessment. It is therefore essential that you have sufficient knowledge to explain and substantiate all information you provide in this paper.
• Do Not Cut Copy & Paste from any source
• All recipes must be written in Kilo grams, grams, Litres, Millilitres and Temperatures to be in Centigrade only
• Submission Details
• Please submit your assessment with the subsequent knowledge test. Besides your trainer will provide you the feedback with the observation check list (OCL) followed by the practical session. Any variations to this arrangement must be approved in writing by your assessor.
• Submit this document with any required evidence attached. See specifications below for details.
• Knowledge Evidence:
• Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of these units:
• 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
• understanding of:
• drug-food interaction
• food allergy
• food intolerance
• cultural and religious dietary sanctions
• main types, culinary characteristics and ingredients of special diets and cultural or religious diets that are part of contemporary Australian society:
• contemporary eating regimes:
• elimination
• macrobiotic
• exclusions for allergies, contraindications with medicines or food intolerance
• fat-free
• fluids
• food preferences
• food restrictions
• gluten-free
• halal
• high carbohydrate
• high or low energy
• high or low protein
• high fibre
• Hindu
• kosher
• lacto ovo
• low 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
• vegan
• vegetarian
• key health and legal consequences of failing to address special requirements:
• allergic reactions
• anaphylaxis
• food sensitivity or intolerance reactions
• mise en place requirements for special diet foods
• basic principles and practices of nutrition:
• nutrients and their food sources
• influence on food choice
• food and beverage selection influences
• food labelling and interpretation
• role and implications of using food additives and preservatives
• health implications of food choices
• role of good nutrition in avoiding dietary diseases
• effects of various cooking methods and food storage on nutrients
• primary components of Dietary Guidelines for Australians, in particular those for older Australians, children and adolescent
• Project
• You are required to create this project covering planning and costing menus. Write and evaluate each of the following menu types. The instructions below outline the specific task requirements. The following formulas are relevant for this assessment:
• Support Information
• Food cost Percentage:
• Portion Cost / Sales Price * 100 = Food Cost Percentage (%) Example: $3.00 / $10.00*100 = 30% Food Cost
• Individual Menu Item (Variable %):
• Portion Cost / Priced Menu Item x 100= Food Cost % Example: $ 3.00 / $10.00*100=Food Cost
• Setting the Selling Price:
• Portion Cost / Targeted Food Cost Percentage * 100 = Selling Price Example: for a 30% food cost: $6.34 / 30 * 100 = $21.50 Selling Price
• Your task:
• You are required to complete all questions and tasks for assessment.
• The Australian Guide to Healthy Eating provides 5 nutritional guidelines for adults, children and adolescents, and the Elderly, which vary slightly for each group. Provide a brief description of what these recommend in general:
• Description
• 1.
• 2.
• 3.
• 4.
• 5.
• Explain two (2) implications that the Australian Guide to Healthy Eating has towards your role as a chef:
• Implications
• 1.
• 2.
• You are working as the chef in a hospital and a new patient has Coeliac disease. How will you ensure that the patient is not adversely affected?
• Factors to be considered during the selection, preparation, cooking and serving processes
• You work at Hotel Futura as a chef. For a seminar the hotel offers the food choices outlined in the table below. Which menu adjustments would be required for each course for guests requiring gluten free meals and for those who suffer from diabetes?
•  
• Breakfast Morning Tea Lunch Afternoon Tea Dinner
• Poached Eggs on sour dough with ham and spinach
• Assorted sweet muffins Pork Piccata, mushroom risotto, Ratatouille
• Tropical Fruit Salad Mini Danish, assorted tea sandwiches Caesar Salad
• Sole fillets with beurre blanc, steamed asparagus
• Chocolate Raspberry Mille Feuille
• Gluten Free Diabetes List three diseases that can be linked to diet, and explain how a change in diet could be beneficial in these case

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