ASSESSMENT COVER SHEET | Assignment Freelancers

ASSESSMENT COVER SHEET
SITHCCC018 Prepare foods to meet special dietary requirements
© Acacia Institute

ASSESSMENT COVER SHEET

This form is to be completed by the assessor and used as a final record of student competency. All student submissions including any
associated checklists are to be attached to this cover sheet before placing on the students file. Student results are not to be entered
onto the Student Database unless all relevant paperwork is completed and attached to this form.

Student Name	Student ID
Assessor Name	Completion Date
Course Name	Certificate III in Commercial Cookery	Course Code	SIT30816
Unit Name	Prepare foods to meet special dietary requirements	Unit Code	SITHCCC018

FIRST ATTEMPT: ❑ SECOND ATTEMPT: ❑

Please attach the following student evidence to this form	Result S = Satisfactory NS = Not Yet Satisfactory DNS = Did Not Submit
Assessment 1	❑	S \| NYS \| DNS
Assessment 2	❑	S \| NYS \| DNS
Final Assessment Result for this unit C = Competent / NYC = Not Yet Competent	C / NYC

Student Declaration: I acknowledge the assessment process has been explained
and agree to undertake assessment. I am aware of the appeals process, should the
need arise. I also understand that I must be assessed as ‘satisfactory’ in all parts of
the assessment to gain a competent result for this unit of competency. I declare
that the work contained in this assessment is my own, except where
acknowledgement of sources is made. I understand that a person found responsible
for academic misconduct will be subject to disciplinary action (refer to Enrolment
Acceptance Agreement).
I give permission for a copy of my marked work to be retained and reproduced for
the purpose of review and validation.
Student Signature: ____________________________
Date: ____/_____/_____

Assessor Feedback:
_____________________________________________
_____________________________________________
Assessor Signature: ____________________________
Date: ____/_____/_____

Administrative use only

Entered onto Student Management Database

❑ ________________
Date

Initials

Assessment Activity 1 1 | P a g e
SITHCCC018 Prepare foods to meet special dietary requirements
© Acacia Institute
Assessment Task 1
SITHCCC018 Prepare foods to meet special dietary requirements
Written Test
Assessment Submission details:
1. Please include following details on the top of your assessment:
• Your Name
• Your Student Id
• Your Trainer’s name
• Title of your Assessment
• Assessment Due Date
• Actual Submission Date
Please Note: Any changes in the assessment due date must be approved by your trainer.
2. This assessment can be hand written or in Microsoft word format. Following settings should be made for
this assignment to keep consistency among all the assessments:

Body text	Page setup
• Font: Times New Roman • Font size: 12 point • Line spacing: Double • Text style: Normal	• Top: 2.54 cm • Bottom: 2.54 cm • Left: 3.17 cm • Right: 3.17 cm • Header: 1.25 cm • Footer: 1.25 cm

3. If hand written assessments are submitted, hand writing needs to be clear and legible.
4. Do not forget to attach the Cover Sheet at the front of the assessment.
5. Make sure you have signed the Cover sheet to declare this is your own work.
6. You can e-mail this assessment to your trainer’s e-mail address with following details:
In ‘subject’ mention your ‘student Id – Your name’.
Achieving Competence:
To be deemed competent in this assessment you must:
• Correctly address all of the assessment requirements as described in this task
• Correctly address all of the submission instructions
• Successfully complete the Assessment Questions
• Submit assessment on or before the due date with an assessment cover sheet
Assessment Activity 1 2 | P a g e
SITHCCC018 Prepare foods to meet special dietary requirements
© Acacia Institute
Performance objective:
You need to answer the entire questions using information given to you from class and from your course
material.
Assessment description:
You must provide a response to all questions in assessment Questions section.
Assessment Questions:

Checkpoint 1

Question 1: What is the purpose of the Australian Guide to Healthy Eating?

Question 2: Which major nutrients do the following foods provide?

Bread, cereal, rice, pasta, noodles –
Vegetables, legumes –
Capsicum, broccoli, cauliflower, cabbage, and tomatoes –
Dark green and orange vegetables like spinach, broccoli, carrots and pumpkin –
Green vegetables, dried peas, beans and lentils –
Fruit –

Assessment Activity 1 3 | P a g e
SITHCCC018 Prepare foods to meet special dietary requirements
© Acacia Institute

Question 3: Which major nutrients do the following foods provide?

Milk, yoghurt, cheese –
Lean meat, fish, poultry, eggs, nuts, legumes –

Question 4: List 5 nutritional aspects which a chef should consider when planning menus for children and
adolescents?

Question 5: Provide 6 general considerations which should be incorporated when planning menus for adults?

Assessment Activity 1 4 | P a g e
SITHCCC018 Prepare foods to meet special dietary requirements
© Acacia Institute

Checkpoint 2

Question 6: Which factors must be considered when planning menus for the elderly?

Question 7: Which nutrients are the main energy providers for the human body? What is their general role,
nutritional value and how much of each should be included in a healthy diet?

Question 8: What is the role of proteins in the human body? Provide 5 examples of food sources of protein?

Assessment Activity 1 5 | P a g e
SITHCCC018 Prepare foods to meet special dietary requirements
© Acacia Institute

Question 9: How does the digestive system process foods containing carbohydrates? How does this affect various
cell functions?

Question 10: What are the roles of unsaturated fats and essential fatty acids in the body?

Checkpoint 3

Question 11: Provide the common sources of the following vitamins and minerals?

Vitamin A (as retinol) –
Vitamin A (as beta-carotene) –
Vitamin B2 (Riboflavin) –
Folate –

Assessment Activity 1 6 | P a g e
SITHCCC018 Prepare foods to meet special dietary requirements
© Acacia Institute

Vitamin D –
Calcium –
Iodine –
Haem iron –
Non-haem iron –

Question 12: What are the key roles of the following minerals in the human body?

Calcium, phosphorous and magnesium –
Iron –
Fluoride –
Zinc –
Sodium and potassium –
Chromium and copper –

Question 13: What is the role of dietary fibre in the human diet? What are some good sources of dietary fibre?

Assessment Activity 1 7 | P a g e
SITHCCC018 Prepare foods to meet special dietary requirements
© Acacia Institute

Question 14: What are the major benefits of choosing a variety of vegetables for a balanced diet?

Question 15: What are the benefits of including meat in a balanced diet?

Checkpoint 4

Question 16: What are the major nutritional factors which make seafood a valuable food source?

Assessment Activity 1 8 | P a g e
SITHCCC018 Prepare foods to meet special dietary requirements
© Acacia Institute

Question 17: Which nutrients make poultry a valuable food source in our diets?

Question 18: Provide 6 suggestions for measures which can help to achieve a reduced fat diet?

Question 19: Why should dairy foods be included in our daily diets?

Assessment Activity 1 9 | P a g e
SITHCCC018 Prepare foods to meet special dietary requirements
© Acacia Institute

Question 20: How do storage and part processing affect the nutritional values of fresh fruit and vegetables?

Checkpoint 5

Question 21: What are food additives? How can additives affect individuals and how can you as a chef identify
specific additives in foods?

Question 22: List 6 factors which need to be considered when selecting and preparing foods to ensure maximum
nutritional values?

Assessment Activity 1 10 | P a g e
SITHCCC018 Prepare foods to meet special dietary requirements
© Acacia Institute

Question 23: Which factors need to be considered when choosing cookery methods to ensure foods maintain
maximum nutritional values or meet dietary requirements?

Question 24: What are the key features of the following lifestyle diets?

Vegan –
Lacto vegetarian –
Ovo vegetarian –
Ovo-lacto vegetarian –
Pesco vegetarian –
Semi vegetarian –

Assessment Activity 1 11 | P a g e
SITHCCC018 Prepare foods to meet special dietary requirements
© Acacia Institute

Question 25: What are the requirements for the following health-related diets?

Gluten-free –
Restricted sodium –
Cholesterol lowering –
Increased dietary fibre –
Weight loss diets –
Diabetic diet –

Checkpoint 6

Question 26: What are the possible sensitivities associated with the following ingredients?

Gluten –

Assessment Activity 1 12 | P a g e
SITHCCC018 Prepare foods to meet special dietary requirements
© Acacia Institute

MSG – Nuts – Eggs – Lactose – Salicylates – Histamine – Sulphites –
Question 27: Provide the key consideration required when preparing food for people with sensitivities to the following ingredients?
Diet	Considerations
Gluten

Assessment Activity 1 13 | P a g e
SITHCCC018 Prepare foods to meet special dietary requirements
© Acacia Institute

MSG
Nuts
Eggs
Lactose
Salicylates
Histamine
Sulphites
Fish and shellfish

Question 28: Which measures are essential to avoid cross-contamination issues when preparing meals for
Coeliacs?

Question 29: Why is it important that the sodium content during preparation and cooking processes is carefully
considered? What are the recommended daily maximum levels of sodium for an adult?

Assessment Activity 1 14 | P a g e
SITHCCC018 Prepare foods to meet special dietary requirements
© Acacia Institute

Question 30: List 5 alternatives for salt which can be used during preparation and cooking of foods?

Checkpoint 7

Question 31: Provide 6 recommendations for measures which can be used to improve blood cholesterol levels?

Assessment Activity 1 15 | P a g e
SITHCCC018 Prepare foods to meet special dietary requirements
© Acacia Institute

Question 32: List 6 suggestions for how daily dietary fibre intake can be increased?

Question 33: Suggest 6 measures which could be used to assist with weight loss?

Assessment Activity 1 16 | P a g e
SITHCCC018 Prepare foods to meet special dietary requirements
© Acacia Institute

Question 34: List the classifications of fat and provide 2 examples for each type?

Question 35: Provide 8 suggestions for how to reduce fats during the preparation and cooking of meals?

Assessment Activity 1 17 | P a g e
SITHCCC018 Prepare foods to meet special dietary requirements
© Acacia Institute

Checkpoint 8

Question 36: List 6 recommendations for healthy eating for diabetes?

Question 37: What is the Glycaemic Index? How is it used to rank foods?

Question 38: Which factors may affect the Glycaemic Index?

Question 39: Which factors must be considered when preparing texture modified foods?

Assessment Activity 1 18 | P a g e
SITHCCC018 Prepare foods to meet special dietary requirements
© Acacia Institute

Question 40: List 5 factors which must be considered when planning and preparing children’s menus?

Checkpoint 9

Question 41: Which factors relating to customer needs must be considered for the purpose of institution-based
catering?

Question 42: How can you ensure that you comply with health and legal requirements when preparing foods for
special diets?

Question 43: What are the general rules which must be considered when catering for people who follow Islam?

Checkpoint 10

Question 44: What are the general rules which must be considered when catering for people who follow Judaism?

Question 45: Which factors must be considered in relation to meat and dairy products when preparing meals for
Jewish people?

Question 46: What are the general dietary guidelines which apply for Hinduism?

Question 47: What are some common dietary rules which may apply for Buddhism?

Question 48: Which dietary guidelines generally apply for Seventh Day Adventists?

Question 49: Which factors need to be considered and should be applied when preparing foods for all types of
religious diets?

Checkpoint 11

Question 50: Which factors must be considered when preparing and cooking meals for health-related diets?

Question 51: What is the importance of presentation for dishes for customers with special dietary requirements?
Which adjustments would this typically require to meet organisational standards?

Question 52: What is the importance of considering off-cuts and trimmings during the preparation of meals for
special diets? Provide 2 examples of how these can be re-used and how these should be stored to ensure food
safety and special dietary requirements are met?

Question 53: List 3 provisions for how can you ensure the correct dietary requirements are prepared for customers
when you have a function or group booking?

Question 54: List 4 provisions for the correct storage of high risk foods. Which details must this include for
labelling?

Question 55: List 5 processes that must be considered to ensure a clean and hygienic workplace during
preparation and service, and after a shift?

Assessment Evaluation tool 1 1 | Page
SITHCCC018 Prepare foods to meet special dietary requirements
© Acacia Institute
Assessment Evaluation Tool

Unit Code & Unit Name	SITHCCC018 Prepare foods to meet special dietary requirements
Assessment Type	Written task & Quiz
Assessment Name	AT 1
Student’s name & ID
Assessment date/s
Is Student able to demonstrate the following: Performance Criteria [1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 3.1, 3.2, 3.3, 3.4, 3.5]	Yes	No
1.1. Confirm dietary and cultural food requirements of the customer.
1.2. Liaise with others to clarify requirements.
1.3. Recognise potential health consequences of overlooking special dietary requirements of customers.
1.4. Access special dietary recipes and select specialised ingredients.
1.5. Identify from recipes and packaging, ingredients that may cause health consequences due to food allergies or intolerance.
1.6. Exclude ingredients from dishes as requested by the customer.
2.1. Follow recipes to produce dishes for those with special dietary requirements.
2.2. Modify menu items to meet different dietary requests by excluding or substituting ingredients while maintaining equivalent nutritional value.
2.3. Communicate specific dietary requirements for food preparation to other team members.
2.4. Select appropriate ingredients to ensure optimum nutritional quality of dishes.
2.5. Use appropriate equipment and cooking techniques for specific diets.
2.6. Employ suitable preparation and cooking techniques to retain optimum nutritional values.
3.1. Present nutritionally balanced food in an appetising and attractive manner.
3.2. Visually evaluate dish and adjust presentation as required.
3.3. Store dishes in appropriate environmental conditions.
3.4. Minimise waste to maximise profitability of food items prepared.
3.5. Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Is Student able to demonstrate the following: Knowledge Evidence [1, 2, 3, 4 ,5, 6, 7]	Yes	No
(1) Culinary terms and trade names for: a) substitute ingredients used to produce dishes with special dietary recipes b) ingredients suitable for meeting basic nutritional needs c) ingredients that cause common allergic reactions d) food additives and preservatives
(2) Understanding of: a) drug-food interaction b) food allergy c) food intolerance d) cultural and religious dietary sanctions
(3) Main types, culinary characteristics and ingredients of special diets and cultural or religious diets that are part of contemporary Australian society: a) contemporary eating regimes: ▪ elimination ▪ macrobiotic b) exclusions for allergies, contraindications with medicines or food intolerance c) fat-free d) fluids e) food preferences f) food restrictions g) gluten-free h) halal i) high carbohydrate j) high or low energy k) high or low protein l) high fibre m) Hindu n) kosher o) lacto ovo p) low carbohydrate q) low cholesterol r) low fat s) low gluten t) low kilojoule u) low sugar v) modified sodium or potassium w) modified texture x) nutritional requirements y) portion size z) substitutes: ▪ gluten-free flour ▪ yeast-free flour ▪ non-sugar sweeteners aa) sugar-free bb) type one and two diabetes cc) vegan dd) vegetarian

(4) Key health and legal consequences of failing to address special requirements:
a) allergic reactions
b) anaphylaxis
c) food sensitivity or intolerance reactions

(5) Mise en place requirements for special diet foods

(6) Basic principles and practices of nutrition:
a) nutrients and their food sources
b) influence on food choice
c) food and beverage selection influences
d) food labelling and interpretation
e) role and implications of using food additives and preservatives
f) health implications of food choices
g) role of good nutrition in avoiding dietary diseases
h) effects of various cooking methods and food storage on nutrients

(7) Primary components of Dietary Guidelines for Australians, in particular those for older Australians,
children and adolescents

Comments/feedback to Student

Outcome:	 Satisfactory  Unsatisfactory
Assessor: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback. I also declare that I have undertaken the indicated assessment integrity checks
Assessor name:
Assessor signature:

Google check for plagiarism Yes No
Check for Copying/Collusion Yes No
Check for Authenticity (own work) Yes No
Cheating or use of model answers Yes No

Assessment Evaluation tool 2 1 | Page
SITHCCC018 Prepare foods to meet special dietary requirements
© Acacia Institute
Assessment Evaluation Tool

Unit Code & Unit Name	SITHCCC018 Prepare foods to meet special dietary requirements
Assessment Type	Practical observation
Assessment Name	AT 2
Student’s name & ID
Assessment date/s
Is Student able to demonstrate the following: Performance Criteria [1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 3.1, 3.2, 3.3, 3.4, 3.5]	Yes	No
1.1. Confirm dietary and cultural food requirements of the customer.
1.2. Liaise with others to clarify requirements.
1.3. Recognise potential health consequences of overlooking special dietary requirements of customers.
1.4. Access special dietary recipes and select specialised ingredients.
1.5. Identify from recipes and packaging, ingredients that may cause health consequences due to food allergies or intolerance.
1.6. Exclude ingredients from dishes as requested by the customer.
2.1. Follow recipes to produce dishes for those with special dietary requirements.
2.2. Modify menu items to meet different dietary requests by excluding or substituting ingredients while maintaining equivalent nutritional value.
2.3. Communicate specific dietary requirements for food preparation to other team members.
2.4. Select appropriate ingredients to ensure optimum nutritional quality of dishes.
2.5. Use appropriate equipment and cooking techniques for specific diets.
2.6. Employ suitable preparation and cooking techniques to retain optimum nutritional values.
3.1. Present nutritionally balanced food in an appetising and attractive manner.
3.2. Visually evaluate dish and adjust presentation as required.
3.3. Store dishes in appropriate environmental conditions.
3.4. Minimise waste to maximise profitability of food items prepared.
3.5. Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Is Student able to demonstrate the following: Knowledge Evidence [3, 5, 6]	Yes	No
(3) Main types, culinary characteristics and ingredients of special diets and cultural or religious diets that are part of contemporary Australian society: a) contemporary eating regimes: ▪ elimination ▪ macrobiotic b) exclusions for allergies, contraindications with medicines or food intolerance c) fat-free d) fluids e) food preferences f) food restrictions g) gluten-free h) halal i) high carbohydrate j) high or low energy k) high or low protein l) high fibre m) Hindu n) kosher o) lacto ovo p) low carbohydrate q) low cholesterol r) low fat s) low gluten t) low kilojoule u) low sugar v) modified sodium or potassium w) modified texture x) nutritional requirements y) portion size z) substitutes: ▪ gluten-free flour ▪ yeast-free flour ▪ non-sugar sweeteners aa) sugar-free bb) type one and two diabetes cc) vegan dd) vegetarian
(5) Mise en place requirements for special diet foods
(6) Basic principles and practices of nutrition: a) nutrients and their food sources b) influence on food choice c) food and beverage selection influences d) food labelling and interpretation e) role and implications of using food additives and preservatives f) health implications of food choices g) role of good nutrition in avoiding dietary diseases h) effects of various cooking methods and food storage on nutrients

Assessment Evaluation tool 2 3 | Page
SITHCCC018 Prepare foods to meet special dietary requirements
© Acacia Institute
Comments/feedback to Student

Outcome:	 Satisfactory  Unsatisfactory
Assessor: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback. I also declare that I have undertaken the indicated assessment integrity checks
Assessor name:
Assessor signature:

Google check for plagiarism Yes No
Check for Copying/Collusion Yes No
Check for Authenticity (own work) Yes No
Cheating or use of model answers Yes No

Workflow plan
© Acacia Institute

Workflow Plan/End of Service Procedures/De-Brief
Time	Task (description)	Equipment & WHS	Communication (Who, About What?)
End of Service Procedures/ Reporting Requirements	Equipment/Systems	Communication (Who, About What?)
Post Service De-Brief	Equipment/Systems	Communication (Who, About What?)