SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks

Teaching Team HOSPITALITY

Student Name CHURAMANI NEUPAE Student No. CBC190036

Teacher STEVEN HOLIDAY Semester/Yea APRIL2019

r

Program Name and Code SIT40516 – CERTIFICATE IV IN COMMERCIAL COOKERY

Unit Name and Code SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY
REQUIREMENTS

Assessment Description ASSESSMENT A – PROJECT TASKS

and Version

INSTRUCTIONS TO CANDIDATES

This assessment is made up of short answer questions.

• The questions are divided into tasks according to the elements within the unit of competence. There are thirty six tasks in this unit.
• You are required to provide a response to all questions in each section.
• You may source information to answer the questions from the learner guide, multimedia or paper-based resource for this unit.

There may be variations to these Instructions to Candidates for specific examinations. Your Supervisor will explain any specific requirements

Please attach the following documentation to Result Reassessment

S = Satisfactory S = Satisfactory
this form NS = Not Satisfactory
NA = Not Assessed
NS = Not Satisfactory
NA = Not Assessed

Assessment A ❑ Project Tasks S | NS | NA S | NS | NA

Comments and Feedback:

The Students overall

result was:
□ □ Unsatisfactory □ Resit Required
Satisfactory

Student CHURAMANI NEUPANE Examiner

Name Name
Student CHURAMANI Examiner
Signature Signature
Date Date

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 SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks

ASSESSMENT A – PROJECT

INSTRUCTIONS
• The assessment must be written using an industry standard software package such as Microsoft
Word, Excel, PowerPoint, etc.
• Name the file using the assessment task number and then save your file.
• Ensure your submission identifies the unit code and title, the assessment task number and the name
of the assessment at the top of the page. Alternatively, you may place this information in the
document header.
• Add your name and student number to the header or footer on every page.
• On completion, submit your assessment to your assessor.

Learner assessment guide and evidence

This assessment requires you to develop and cost menus or meal plans that meet different special
dietary requirements of customers.

You are required to do the following.

• Complete Tasks 1 to 6.
• Answer all the questions.

Assessment overview
• Go to your Course files and open Assessment A_Background information. Read the information
provided in conjunction with this assessment overview.
• You are required to develop and cost at least six menus or meal plans that individually or in
combination meet at least six different special dietary requirements listed in Assessment
A_Background information.
• At least one menu must be a cyclic menu.
• Other types of menu formats can be used when preparing all other menus, for example, à la carte, set,
daily, seasonal or weekly menu formats.
• Two of the menus or meal plans must address the special dietary requirements of different customer
groups listed in Assessment A_Background information.
• Two of the menus or meal plans must reflect one or more cultural or religious dietary requirements
listed in Assessment A_Background information.
• All menus must be evaluated by obtaining at least two of the types of feedback listed in Assessment
A_Background information for each menu.
• Menus or menu plans must:
• be developed within commercial time constraints
• demonstrate methods for responding to feedback and adjusting menus
• incorporate basic principles and practices of nutrition, including macro- and micronutrient
requirements.
• There are six tasks in this assessment, one for each of the six menus you must develop. You must
complete all sub-tasks in each task.

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Task 1: Menu 1 – Cyclic menu

Task 1.1: Identify the dietary and cultural requirements of customers
• Select a customer group for your cyclic menu.
• Customer groups could relate to your workplace or training environment or could be based on realistic
hospitality businesses.
• Identify the dietary and cultural requirements of your customer group.
• You must confirm your selected customer group and dietary, cultural or religious requirements with
your trainer/assessor prior to undertaking this assessment.
• The size of the group must be discussed and confirmed with your trainer/assessor. Although a specific
number is not specified, the group size must be substantial enough to replicate realistic workplace
demands of a senior cook, chef, catering supervisor or manager.
• Answer all the questions.

Q1: What customer group is your menu developed for?

Our menu is developed for teenagers

Q2: What are their dietary and/or cultural requirements?

Fruits and vegetables

Whole grains for energy
Iron-rich foods
Protein to build muscles and organs
Limiting fat
Checking for allergen

Some cultural requirements could be associated with religion or new information or health problems as
well:

Gluten-free food
Sugar-free
Type one and two diabetes
Vegan
Vegetarian

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Q3: What sources of information did you use to determine these requirements?
We consulted with nutritionists as well as asking and reading the dietary requirements of teenagers as
pointed out by the government.

Q4: Whom did you liaise with to identify and confirm customer requirements?
We liased with the concerned authority for food in the government as well as a nutritionist

Q5: What would the health consequences (if any) be if you ignored the special dietary
requirements of this customer group?
There are special dietary requirements for people who have or are suffering from diabetes or nut allergy
or coeliac disease

People suffering from allergy could experience different things like

Swelling of the throat
Itching
Rashes
Nausea or vomiting

People suffering from diabetes could suffer from

Cold, damp skin
Hunger
Dry skin dehydration
Excessive thirst
Elevated pulse
Shaking

People suffering from coeliac

disease
Diarrhea
Internal bleeding
Swelling in the intestine

Choice Business College Pty Ltd

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 Choice Business College Pty Ltd
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V 2.0 Last updated 6 November 2017
 SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks

Q6: What goals(s) would you set for your menus based on the information you’ve researched
about your customer group. That is, what are you hoping to achieve by planning and
documenting a meal plan and menu?
Meeting dietary requirements
Balanced nutrition
Meeting religious and cultural requirements
Not to trigger any allergies related to food

Task 1.2: Document a menu overview

• Go to your Course files folder, open and save a copy of Assessment A_Menu overview locally on your
computer.
• Discuss and confirm the time period for your cyclic menu prior to commencing this task, for example,
two, three or four weeks.
• Brainstorm a range of menu ideas to suit the customer, dietary and cultural or religious requirements
identified in Task 1.1 for at least two weeks of your cyclic menu.
• Sort your menu suggestions into a rough draft of your menu using the menu overview template.
• Save your completed menu overview as Assessment A_Menu 1 overview. You will use this
information to complete Task 1.3.
• It is important that you include the menu number in your file name (as above) and number the tasks
sequentially. You are required to repeat these tasks for six different menus throughout this
assessment.
• You do not need to submit this assessment task yet.

Task 1.3: Develop menus and meal plans for special diets
• Go to your Course files folder and open Assessment A_Daily meal plan and checklist.
• Print or cut and paste seven copies of the daily menu plan and checklist (one copy for each day of the
week).
• Complete a meal plan for each day of the week for the first week of your cyclic menu as per your
menu overview from Task 1.2.
• Complete the table for each menu item (breakfast options, morning tea, lunch options, afternoon tea
and dinner options) for each day of the week.
• Use the checklist for each menu item to ensure your meal plans (and entire menu) are well planned
and meet the nutritional, dietary, cultural or religious requirements of your customer group.
• Save your completed meal plans as Assessment A_Menu 1_Daily meal plan.
• Submit Assessment A_Menu 1 overview and Assessment A_Menu 1_Daily meal plan to your
assessor.

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Task 1.4: Cost menus

• Go to your Course files folder, open Assessment A_Menu costing and complete Task 1.4 using the
menu costing template provided.
• Select one day from the menu developed in Task 1.3.
• Calculate the portion yields and costs of all ingredients required to prepare and produce all menu
options offered on your selected day.
• Calculate other expenditure items used in the preparation or service of the menu item.
• Calculate the total cost for one serve or portion for each menu option.
• You must complete one menu costing table for each menu item.
• Print or cut and paste the menu costing template as many times as required.
• Save your completed costings as Assessment A_Menu 1_Menu costing and submit it to your
assessor.

Task 1.5: Monitor menu performance

• Go to your Course files folder, open Assessment A_Background information and read the information
provided on methods of evaluation.
• Implement the menu in your workplace or training environment.
• Monitor the performance of the menu by obtaining feedback from customers or others by using at
least two of the methods listed in Assessment A_Background information.
• You can use feedback mechanisms currently used within the organisation, modify existing
mechanisms to assist in gathering necessary information, or create your own.
• Document and analyse the results of your feedback to determine the following.
• Success of your menu against dietary goals for the customer group nominated in Task 1.1
• Level of customer satisfaction with the menu
• Save your feedback results and analysis locally as Assessment A_Menu 1_Feedback analysis. You
will need to refer to it to respond to questions in Task 1.6.
• Scan or photograph at least one example of each type of feedback method you used to obtain
feedback. Save as Assessment A_ Menu 1_Feedback example 1 and Assessment A_ Menu
1_Feedback example 2.
• Submit the following to your assessor:
• Assessment A_Menu 1_Feedback analysis
• Assessment A_Menu 1_Feedback example 1
• Assessment A_Menu 1_Feedback example 2

Task 1.6: Review performance

• Answer the following questions based on your analysis of feedback in Task 1.5.

Q1: What methods/techniques did you use to obtain feedback?

Survey
Asking customers

Q2: Who did you seek feedback from?

Customers
Employees

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Q3: Did you achieve the dietary goals you set in Task 1.1?
From the feedback we got we have not achieved all the dietary goals set in 1.1

Q4: Which menu items did not meet dietary goals?

We are not quite on par with the gluten free diet we planned for

Q5: Briefly explain why you think menu items did or did not meet dietary goals.
Menu items did not meet our goals because we could not in some food make it gluten free like cookies

Q6: Which menu items rated the highest customer satisfaction score?
Fried foods like French fries and chicken nuggets along with burger got a higher satisfaction score

Q7: Which menu items rated the lowest customer satisfaction score?
Greens and vegetables got a low satisfaction score

Q8: Briefly explain why you think customers were or were not satisfied with the menu items.

Some customers were not satisfied with the menu items because some items could not meet their dietary
requirements.

Q9: Describe the changes you would make to your completed menu based on the feedback
you received.
From the feedback we have received we are looking more into a gluten free diet and removing menu
items that are barely being eaten and an increase in the amount of protein in the food we are also trying
to revise our prices.

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Task 2: Menu 2
Task 2.1: Identify the dietary and cultural requirements of customers
• Select a customer group for your menu.
• Customer groups could relate to your workplace or training environment or could be based on realistic
hospitality businesses.
• Identify the dietary and cultural requirements of your customer group.
• You must confirm your selected customer group and dietary, cultural or religious requirements with
your trainer/assessor prior to undertaking this assessment.
• The size of the group must be discussed and confirmed with your trainer/assessor. Although a specifi c
number is not specified, the group size must be substantial enough to replicate realistic workplace
demands of a senior cook, chef, catering supervisor or manager.
• Answer all the questions.

Q1: What customer group is your menu developed for?

Menu is developed for teenagers or adolescents and children

Q2: What are their dietary and/or cultural requirements?

Fruits and vegetables

Whole grains for energy
Iron-rich foods
Protein to build muscles and organs
Limiting fat
Checking for allergen

Some cultural requirements could be associated with religion or new information or health problems as
well:

Gluten-free food
Sugar-free
Type one and two diabetes
Vegan
Vegetarian

Q3: What sources of information did you use to determine these requirements?
We conducted a survey and asked nutritionists and government officials

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Q4: Whom did you liaise with to identify and confirm customer requirements?

Nutritionists
Government food diet

Q5: What would the health consequences (if any) be if you ignored the special dietary
requirements of this customer group?

There are special dietary requirements for people who have or are suffering from diabetes or nut allergy
or coeliac disease

People suffering from allergy could experience different things like

Swelling of the throat
Itching
Rashes
Nausea or vomiting

People suffering from diabetes could suffer from

Cold, damp skin
Hunger
Dry skin dehydration
Excessive thirst
Elevated pulse
Shaking

People suffering from coeliac

disease
Diarrhea
Internal bleeding
Swelling in the intestine

Q6: What goals(s) would you set for your menus based on the information you’ve researched
about your customer group. That is, what are you hoping to achieve by planning and
documenting a meal plan and menu?
We are trying to achieve a balanced nutrition
No allergy
And to meet the cultural requirements as well as religious

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V 2.0 Last updated 6 November 2017
 SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks

Task 2.2: Document a menu overview

• Go to your Course files folder, open and save a copy of Assessment A_Menu overview locally on your
computer.
• Discuss and confirm the time period for your menu prior to commencing this task, for example, two,
three or four weeks.
• Brainstorm a range of menu ideas to suit the customer, dietary and cultural or religious requirements
identified in Task 2.1 for at least two weeks of your menu.
• Sort your menu suggestions into a rough draft of your menu using the menu overview template.
• Save your completed menu overview as Assessment A_Menu 2 overview. You will use this
information to complete Task 2.3.
• You do not need to submit this assessment task yet.

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 SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks

Task 2.3: Develop menus and meal plans for special diets
• Go to your Course files folder and open Assessment A_Daily meal plan and checklist.
• Print or cut and paste seven copies of the daily menu plan and checklist (one copy for each day of the
week).
• Complete a meal plan for each day of the week for the first week of your menu as per your menu
overview from Task 2.2.
• Complete the table for each menu item (breakfast options, morning tea, lunch options, afternoon tea
and dinner options) for each day of the week.
• Use the checklist for each menu item to ensure your meal plans (and entire menu) are well planned
and meet the nutritional, dietary, cultural or religious requirements of your customer group.
• Save your completed meal plans as Assessment A_Menu 2_Daily meal plan.
• Submit Assessment A_Menu 2 overview and Assessment A_Menu 2_Daily meal plan to your
assessor.

Task 2.4: Cost menus

• Go to your Course files folder, open Assessment A_Menu costing and complete Task 2.4 using the
menu costing template provided.
• Select one day from the menu developed in Task 2.3.
• Calculate the portion yields and costs of all ingredients required to prepare and produce all menu
options offered on your selected day.
• Calculate other expenditure items used in the preparation or service of the menu item.
• Calculate the total cost for one serve or portion for each menu option.
• You must complete one menu costing table for each menu item.
• Print or cut and paste the menu costing template as many times as required.
• Save your completed costings as Assessment A_Menu 2_Menu costing and submit it to your
assessor.

Task 2.5: Monitor menu performance

• Go to your Course files folder, open Assessment A_Background information and read the information
provided on methods of evaluation.
• Implement the menu in your workplace or training environment.
• Monitor the performance of the menu by obtaining feedback from customers or others by using at
least two of the methods listed in Assessment A_Background information.
• You can use feedback mechanisms currently used within the organisation, modify existing
mechanisms to assist in gathering necessary information, or create your own.
• Document and analyse the results of your feedback to determine the following.
• Success of your menu against dietary goals for the customer group nominated in Task 2.1
• Level of customer satisfaction with the menu
• Save your feedback results and analysis locally as Assessment A_Menu 2_Feedback analysis. You
will need to refer to it to respond to questions in Task 2.6.
• Scan or photograph at least one example of each type of feedback method you used to obtain
feedback. Save as Assessment A_ Menu 2_Feedback example 1 and Assessment A_ Menu
2_Feedback example 2.
• Submit the following to your assessor:
• Assessment A_Menu 2_Feedback analysis
• Assessment A_Menu 2_Feedback example 1
• Assessment A_Menu 2_Feedback example 2

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Task 2.6 Review performance

• Answer the following questions based on your analysis of feedback in Task 2.5.

Q1: What methods/techniques did you use to obtain feedback?

Survey
Asking customers

Q2: Who did you seek feedback from?

Customers
Employees

Q3: Did you achieve the dietary goals you set in Task 2.1?

We achieved most of the dietary goals set in 2.1 but some are still not complete.

Q4: Which menu items did not meet dietary goals?

The menu for the teenagers did not meet dietary goals and it included processed sugar

Q5: Briefly explain why you think menu items did or did not meet dietary goals.
As teenagers like to eat or drink sweet thing they are more inclined to drink sodas or chocolates and to
make our menu attractive we added more sugar to the dessert and sweet items they also liked fried foods

Q6: Which menu items rated the highest customer satisfaction score?
Fried chicken and French fries

Q7: Which menu items rated the lowest customer satisfaction score?
Green vegetables like broccoli

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Q8: Briefly explain why you think customers were or were not satisfied with the menu items.
Teenagers are going through hormonal change they eat what they feel like eating according to the mood
they are inclined to strong flavors

Q9: Describe the changes you would make to your completed menu based on the feedback
you received.

I would make food that are healthy and tasty as well

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Task 3: Menu 3
Task 3.1: Identify the dietary and cultural requirements of customers
• Select a customer group for your menu.
• Customer groups could relate to your workplace or training environment or could be based on realistic
hospitality businesses.
• Identify the dietary and cultural requirements of your customer group.
• You must confirm your selected customer group and dietary, cultural or religious requirements with
your trainer/assessor prior to undertaking this assessment.
• The size of the group must be discussed and confirmed with your trainer/assessor. Although a specific
number is not specified, the group size must be substantial enough to replicate realistic workplace
demands of a senior cook, chef, catering supervisor or manager.
• Answer all the questions.

Q1: What customer group is your menu developed for?

Our menu is developed for

Elderly and ill

Q2: What are their dietary and/or cultural requirements?

Calcium and Vitamin D

Potassium
Fiber
Calcium and Vitamin D
Low cholesterol
Low sugar
Nutritional requirements
Portion size

The food given to the elderly and ill should be focused more towards the nutrition rather than
taste

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Q3: What sources of information did you use to determine these requirements?
We consulted with a nutritionist and asked the family members of the elderly to state any requirements

Q4: Whom did you liaise with to identify and confirm customer requirements?
We asked a nutritionist and dieticians along with medical specialists to confirm the requirements

Q5: What would the health consequences (if any) be if you ignored the special dietary
requirements of this customer group?
During old age and when we are ill our body does not function at its top level and some food could lead to
indigestion or stomach cramps it could even lead to high blood pressure or low people suffering from
diseases like diabetes should be given food according to the needs if ignore it could lead to a fatal result
there could also be allergies to be concerned with along with checking food that could interact with the
medication currently being taken which could lead to vomiting nausea stomach pain etc

Q6: What goals(s) would you set for your menus based on the information you’ve researched
about your customer group. That is, what are you hoping to achieve by planning and
documenting a meal plan and menu?

Task 3.2: Document a menu overview

• Go to your Course files folder, open and save a copy of Assessment A_Menu overview locally on your
computer.
• Discuss and confirm the time period for your menu prior to commencing this task, for example, two,
three or four weeks.
• Brainstorm a range of menu ideas to suit the customer, dietary and cultural or religious requirements
identified in Task 3.1 for at least two weeks of your menu.
• Sort your menu suggestions into a rough draft of your menu using the menu overview template.
• Save your completed menu overview as Assessment A_Menu 3 overview. You will use this
information to complete Task 3.3.
• You do not need to submit this assessment task yet.

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 SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks

Task 3.3: Develop menus and meal plans for special diets
• Go to your Course files folder and open Assessment A_Daily meal plan and checklist.
• Print or cut and paste seven copies of the daily menu plan and checklist (one copy for each day of the
week).
• Complete a meal plan for each day of the week for the first week of your menu as per your menu
overview from Task 3.2.
• Complete the table for each menu item (breakfast options, morning tea, lunch options, afternoon tea
and dinner options) for each day of the week.
• Use the checklist for each menu item to ensure your meal plans (and entire menu) are well planned
and meet the nutritional, dietary, cultural or religious requirements of your customer group.
• Save your completed meal plans as Assessment A_Menu 3_Daily meal plan.
• Submit Assessment A_Menu 3 overview and Assessment A_ Menu 3_Daily meal plan to your
assessor.

Task 3.4: Cost menus

• Go to your Course files folder, open Assessment A_Menu costing and complete Task 3.4 using the
menu costing template provided.
• Select one day from the menu developed in Task 3.3.
• Calculate the portion yields and costs of all ingredients required to prepare and produce all menu
options offered on your selected day.
• Calculate other expenditure items used in the preparation or servic e of the menu item.
• Calculate the total cost for one serve or portion for each menu option.
• You must complete one menu costing table for each menu item.
• Print or cut and paste the menu costing template as many times as required.
• Save your completed costings as Assessment A_ Menu 3_Menu costing and submit it to your
assessor.

Task 3.5: Monitor menu performance

• Go to your Course files folder, open Assessment A_Background information and read the information
provided on methods of evaluation.
• Implement the menu in your workplace or training environment.
• Monitor the performance of the menu by obtaining feedback from customers or others by using at
least two of the methods listed in Assessment A_Background information.
• You can use feedback mechanisms currently used within the organisation, modify existing
mechanisms to assist in gathering necessary information, or create your own.
• Document and analyse the results of your feedback to determine the following.
• Success of your menu against dietary goals for the customer group nominated in Task 3.1
• Level of customer satisfaction with the menu
• Save your feedback results and analysis locally as Assessment A_Menu 3_Feedback analysis. You
will need to refer to it to respond to questions in Task 3.6.
• Scan or photograph at least one example of each type of feedback method you used to obtain
feedback. Save as Assessment A_Menu 3_Feedback example 1 and Assessment A_Menu
3_Feedback example 2.
• Submit the following to your assessor:
• Assessment A_Menu 3_Feedback analysis
• Assessment A_Menu 3_Feedback example 1
• Assessment A_Menu 3_Feedback example 2

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Task 3.6: Review performance

• Answer the following questions based on your analysis of feedback in Task 3.5.

Q1: What methods/techniques did you use to obtain feedback?

We used surveys and online questionnaires to obtain the feedback

Q2: Who did you seek feedback from?

We got feedback from
Employees
Customer
People related to customers

Q3: Did you achieve the dietary goals you set in Task 3.1?
yes we have achieved the dietary goals we set as it was much easier to monitor and make food according
to the needs as long as any food or medicine related allergies or problems are told in advance

Q4: Which menu items did not meet dietary goals?

All the dietary goals were met

Q5: Briefly explain why you think menu items did or did not meet dietary goals.
The dietary goals were met

Q6: Which menu items rated the highest customer satisfaction score?
berries
apples
dark chocolate
eggs
asparagus

Q7: Which menu items rated the lowest customer satisfaction score?
Caffeinated drinks
Steak
grapefruit

Q8: Briefly explain why you think customers were or were not satisfied with the menu items.
Customers could have felt like the menu items were too sweet or too strong for their taste

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Q9: Describe the changes you would make to your completed menu based on the feedback
you received.
From the feedback we received we would cook more softly boiled foods and add in more fruits and
whole foods

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Task 4: Menu 4
Task 4.1: Identify the dietary and cultural requirements of customers
• Select a customer group for your menu.
• Customer groups could relate to your workplace or training environment or could be based on realistic
hospitality businesses.
• Identify the dietary and cultural requirements of your customer group.
• You must confirm your selected customer group and dietary, cultural or religious requirements with
your trainer/assessor prior to undertaking this assessment.
• The size of the group must be discussed and confirmed with your trainer/assessor. Although a specific
number is not specified, the group size must be substantial enough to replicate realistic workplace
demands of a senior cook, chef, catering supervisor or manager.
• Answer all the questions.

Q1: What customer group is your menu developed for?

Earthquake victims

Q2: What are their dietary and/or cultural requirements?

Dietary requirements
Whole filling foods
Plenty of liquid
Hot foods like soup or stew

People could have allergies so we have to warn them about the foods and make a meal taking that into
account and making substitutes

Cultural or religious requirements

Hindu do not eat meat

Muslims eat halal

Q3: What sources of information did you use to determine these requirements?
We asked the nutritionist and a dietician along with some former earthquake victims

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 SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks

Q4: Whom did you liaise with to identify and confirm customer requirements?
Previous earthquake victims
Nutritionist
Dietician

Q5: What would the health consequences (if any) be if you ignored the special dietary
requirements of this customer group?
People may suffer from mal nutrition during a natural disaster people do not know they are hungry or tired
due to the adrenal rush but as soon as that settles the body becomes more exhausted and so we have to
make food that will replenish the victims whilst checking for any allergen or foods they cannot eat by
asking them or putting on signs.

Q6: What goals(s) would you set for your menus based on the information you’ve researched
about your customer group. That is, what are you hoping to achieve by planning and
documenting a meal plan and menu?

Task 4.2: Document a menu overview

• Go to your Course files folder, open and save a copy of Assessment A_Menu overview locally on your
computer.
• Discuss and confirm the time period for your menu prior to commencing this task, for example, two,
three or four weeks.
• Brainstorm a range of menu ideas to suit the customer, dietary and cultural or religious requirements
identified in Task 2.1 for at least two weeks of your menu.
• Sort your menu suggestions into a rough draft of your menu using the menu overview template.
• Save your completed menu overview as Assessment A_Menu 4 overview. You will use this
information to complete Task 4.3.
• You do not need to submit this assessment task yet.

Choice Business College Pty Ltd

ABN 28 130 302 000 | RTO 41297 |CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017
 SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks

Choice Business College Pty Ltd

ABN 28 130 302 000 | RTO 41297 |CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017
 SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks

Task 4.3: Develop menus and meal plans for special diets
• Go to your Course files folder and open Assessment A_Daily meal plan and checklist.
• Print or cut and paste seven copies of the daily menu plan and checklist (one copy for each day of the
week).
• Complete a meal plan for each day of the week for the first week of your menu as per your menu
overview from Task 4.2.
• Complete the table for each menu item (breakfast options, morning tea, lunch options, afternoon tea
and dinner options) for each day of the week.
• Use the checklist for each menu item to ensure your meal plans (and entire menu) are well planned
and meet the nutritional, dietary, cultural or religious requirements of your customer group.
• Save your completed meal plans as Assessment A_Menu 4_Daily meal plan.
• Submit Assessment A_Menu 4 overview and Assessment A_Menu 4_Daily meal plan to your
assessor.

Task 4.4: Cost menus

• Go to your Course files folder, open Assessment A_Menu costing and complete Task 4.4 using the
menu costing template provided.
• Select one day from the menu developed in Task 4.3.
• Calculate the portion yields and costs of all ingredients required to prepare and produce all menu
options offered on your selected day.
• Calculate other expenditure items used in the preparation or service of the menu item.
• Calculate the total cost for one serve or portion for each menu option.
• You must complete one menu costing table for each menu item.
• Print or cut and paste the menu costing template as many times as required.
• Save your completed costings as Assessment A_Menu 4_Menu costing and submit it to your
assessor.

Task 4.5: Monitor menu performance

• Go to your Course files folder, open Assessment A_Background information and read the information
provided on methods of evaluation.
• Implement the menu in your workplace or training environment.
• Monitor the performance of the menu by obtaining feedback from customers or others by using at
least two of the methods listed in Assessment A_Background information.
• You can use feedback mechanisms currently used within the organisation, modify existing
mechanisms to assist in gathering necessary information, or create your own.
• Document and analyse the results of your feedback to determine the following.
• Success of your menu against dietary goals for the customer group nominated in Task 4.1
• Level of customer satisfaction with the menu
• Save your feedback results and analysis locally as Assessment A_Menu 4_Feedback analysis. You
will need to refer to it to respond to questions in Task 4.6.
• Scan or photograph at least one example of each type of feedback method you used to obtain
feedback. Save as Assessment A_Menu 4_Feedback example 1 and Assessment A_Menu
4_Feedback example 2.
• Submit the following to your assessor:
• Assessment A_Menu 4_Feedback analysis
• Assessment A_Menu 4_Feedback example 1
• Assessment A_Menu 4_Feedback example 2

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 SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks

Task 4.6: Review performance

• Answer the following questions based on your analysis of feedback in Task 4.5.

Q1: What methods/techniques did you use to obtain feedback?

Survey
Interview

Q2: Who did you seek feedback from?

Customer
Nutritionist
Former victims

Q3: Did you achieve the dietary goals you set in Task 4.1?
No we did not achieve the dietary goals set

Q4: Which menu items did not meet dietary goals?

The stew did not meet the dietary goals because there were problems making multiple types of stews for
the needs of the people

Q5: Briefly explain why you think menu items did or did not meet dietary goals.
Stew is a mix of different vegetables and it is difficult to make a filling stew whilst discarding some of the
ingredients

Q6: Which menu items rated the highest customer satisfaction score?
Corn bread
Chicken stew

Q7: Which menu items rated the lowest customer satisfaction score?
Vegetables stew

Q8: Briefly explain why you think customers were or were not satisfied with the menu items.
Vegetables stew had some ingredients missing due to the lack of ingredients and the need to exclude any
allergens the stew was probably not filling enough.

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 SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks

Q9: Describe the changes you would make to your completed menu based on the feedback
you received.
We would make different version of the same foods so people not affected by allergies can
have a different meal than the ones with allergies.

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 SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks

Task 5: Menu 5
Task 5.1: Identify the dietary and cultural requirements of customers
• Select a customer group for your menu.
• Customer groups could relate to your workplace or training environment, or could be based on realistic
hospitality businesses.
• Identify the dietary and cultural requirements of your customer group.
• You must confirm your selected customer group and dietary, cultural or religious requirements with
your trainer/assessor prior to undertaking this assessment.
• The size of the group must be discussed and confirmed with your trainer/assessor. Although a specific
number is not specified, the group size must be substantial enough to replicate realistic workplace
demands of a senior cook, chef, catering supervisor or manager.
• Answer all the questions.

Q1: What customer group is your menu developed for?

Infants and babies

Q2: What are their dietary and/or cultural requirements?

Babies need a lot of nutrients and food during the first year they triple their birth weight
Foods high In
Calcium
Folate
Iron
Protein
Carbohydrates
zinc
Should be given to babies during this time we can also learn what the baby is allergic to and help cater
food according to the requirements

Q3: What sources of information did you use to determine these requirements?
We consulted with a nutritionist and a dietician

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 SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks

Q4: Whom did you liaise with to identify and confirm customer requirements?

Nutritionist
Dietician
Doctor

Q5: What would the health consequences (if any) be if you ignored the special dietary
requirements of this customer group?
If we ignored any of the dietary requirements for infants then they will not be able to get enough nutrition
to sustain their body and could develop diseases or weaknesses both internally and physically

Q6: What goals(s) would you set for your menus based on the information you’ve researched
about your customer group. That is, what are you hoping to achieve by planning and
documenting a meal plan and menu?
We want to make sure the infants taking our menu have a balance of nutrition no allergic requirements
and meet the religious requirements

Task 5.2: Document a menu overview

• Go to your Course files folder, open and save a copy of Assessment A_Menu overview locally on your
computer.
• Discuss and confirm the time period for your menu prior to commencing this task, for example, two,
three or four weeks.
• Brainstorm a range of menu ideas to suit the customer, dietary, and cultural or religious requirements
identified in Task 5.1 for at least two weeks of your menu.
• Sort your menu suggestions into a rough draft of your menu using the menu overview template.
• Save your completed menu overview as Assessment A_Menu 5 overview. You will use this
information to complete Task 5.3.
• You do not need to submit this assessment task yet.

Choice Business College Pty Ltd

ABN 28 130 302 000 | RTO 41297 |CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017
 SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks

Task 5.3: Develop menus and meal plans for special diets
• Go to your Course files folder and open Assessment A_Daily meal plan and checklist.
• Print or cut and paste seven copies of the daily menu plan and checklist (one copy for each day of the
week).
• Complete a meal plan for each day of the week for the first week of your menu as per your menu
overview from Task 5.2.
• Complete the table for each menu item (breakfast options, morning tea, lunch options, afternoon tea
and dinner options) for each day of the week.
• Use the checklist for each menu item to ensure your meal plans (and entire menu) are well planned
and meet the nutritional, dietary, cultural or religious requirements of your customer group.
• Save your completed meal plans as Assessment A_Menu 5_Daily meal plan.
• Submit Assessment A_Menu 5 overview and Assessment A_Menu 5_Daily meal plan to your
assessor.

Task 5.4: Cost menus

• Go to your Course files folder, open Assessment A_Menu costing and complete Task 5.4 using the
menu costing template provided.
• Select one day from the menu developed in Task 5.3.
• Calculate the portion yields and costs of all ingredients required to prepare and produce all menu
options offered on your selected day.
• Calculate other expenditure items used in the preparation or service of the menu item.
• Calculate the total cost for one serve or portion for each menu option.
• You must complete one menu costing table for each menu item.
• Print or cut and paste the menu costing template as many times as required.
• Save your completed costings as Assessment A_Menu 5_Menu costing and submit it to your
assessor.

Task 5.5: Monitor menu performance

• Go to your Course files folder, open Assessment A_Background information and read the information
provided on methods of evaluation.
• Implement the menu in your workplace or training environment.
• Monitor the performance of the menu by obtaining feedback from customers or others by using at
least two of the methods listed in Assessment A_Background information.
• You can use feedback mechanisms currently used within the organisation, modify existing
mechanisms to assist in gathering necessary information, or create your own.
• Document and analyse the results of your feedback to determine the following.
• Success of your menu against dietary goals for the customer group nominated in Task 5.1
• Level of customer satisfaction with the menu
• Save your feedback results and analysis locally as Assessment A_Menu 5_Feedback analysis. You
will need to refer to it to respond to questions in Task 5.6.
• Scan or photograph at least one example of each type of feedback method you used to obtain
feedback. Save as Assessment A_Menu 5_Feedback example 1 and Assessment A_Menu
5_Feedback example 2.
• Submit the following to your assessor:
• Assessment A_Menu 5_Feedback analysis
• Assessment A_Menu 5_Feedback example 1
• Assessment A_Menu 5_Feedback example 2

Choice Business College Pty Ltd

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V 2.0 Last updated 6 November 2017
 SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks

Task 5.6: Review performance

• Answer the following questions based on your analysis of feedback in Task 5.5.

Q1: What methods/techniques did you use to obtain feedback?

To obtain the feedback we used survey and questionnaire

Q2: Who did you seek feedback from?

Customers
Nutritionist
Employee

Q3: Did you achieve the dietary goals you set in Task 5.1?
Yes the dietary goals set were achieved as the food is relatively easy to prepare as babies have a high
preference to taste we made sure to use lots of healthy naturally occurring sugars rather than processed
in our food

Q4: Which menu items did not meet dietary goals?

The dietary goals set were achieved

Q5: Briefly explain why you think menu items did or did not meet dietary goals.

The dietary goals set were achieved

Q6: Which menu items rated the highest customer satisfaction score?
Pureed fruit
Small amounts of unsweetened yogurt

Q7: Which menu items rated the lowest customer satisfaction score?
Solid food are mostly avoided by the infants

Q8: Briefly explain why you think customers were or were not satisfied with the menu items.
It could be because of the teething or them not being able to properly chew the food as their gums might
be hurting

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 SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks

Q9: Describe the changes you would make to your completed menu based on the feedback
you received.
We would employ more pureed food soft food and foods that can be swallowed easily with lots
of vitamins, minerals, protein etc

Choice Business College Pty Ltd

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 SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks

Task 6: Menu 6
Task 6.1: Identify the dietary and cultural requirements of customers
• Select a customer group for your menu.
• Customer groups could relate to your workplace or training environment, or could be based on realistic
hospitality businesses.
• Identify the dietary and cultural requirements of your customer group.
• You must confirm your selected customer group and dietary, cultural or religious requirements with
your trainer/assessor prior to undertaking this assessment.
• The size of the group must be discussed and confirmed with your trainer/assessor. Although a specific
number is not specified, the group size must be substantial enough to replicate realistic workplace
demands of a senior cook, chef, catering supervisor or manager.
• Answer all the questions.

Q1: What customer group is your menu developed for?

Athletes or sportsmen

Q2: What are their dietary and/or cultural requirements?

When you exercise hard for 90 minutes or more, especially if you're doing something at high intensity that
takes a lot of endurance, you need a diet that can help you perform at your peak and recover quickly
afterward. Food high in the following should be administered

Carbohydrates
Whey Protein and meat
Liquid like coconut water, juice, gatorade etc to replace lost electrolytes
Milk
Fish
Nuts
Eggs
Less fatty foods

Q3: What sources of information did you use to determine these requirements?

We consulted with nutritionist and dieticians

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 SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks

Q4: Whom did you liaise with to identify and confirm customer requirements?
Nutritionist
Dietician
Coach of the athletes

Q5: What would the health consequences (if any) be if you ignored the special dietary
requirements of this customer group?
Athletes have the most demanding bodies in the case of nutrition and food and along with allergies and
health problems it is difficult to cater their needs but not impossible athletes require a higher caloric diet
than the normal person and as a result if it is not met they could suffer from weight loss or even mass
reduction. We also have to check to see about any health problem like diabetes or allergen etc.

Q6: What goals(s) would you set for your menus based on the information you’ve researched
about your customer group. That is, what are you hoping to achieve by planning and
documenting a meal plan and menu?

By documenting this meal plan we want to achieve a balance of nutrition and maintain or increase the
size or mass according to the needs of the customers we also aim to have no allergic reactions and to
meet any cultural or religious needs the customers might have

Task 6.2: Document a menu overview

• Go to your Course files folder, open and save a copy of Assessment A_Menu overview locally on your
computer.
• Discuss and confirm the time period for your menu prior to commencing this task, for example, two,
three or four weeks.
• Brainstorm a range of menu ideas to suit the customer, dietary and cultural or religious requirements
identified in Task 6.1 for at least two weeks of your menu.
• Sort your menu suggestions into a rough draft of your menu using the menu overview template.
• Save your completed menu overview as Assessment A_Menu 6 overview. You will use this
information to complete Task 6.3.
• You do not need to submit this assessment task yet.

Choice Business College Pty Ltd

ABN 28 130 302 000 | RTO 41297 |CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017
 SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks

Task 6.3: Develop menus and meal plans for special diets
• Go to your Course files folder and open Assessment A_Daily meal plan and checklist.
• Print or cut and paste seven copies of the daily menu plan and checklist (one copy for each day of the
week).
• Complete a meal plan for each day of the week for the first week of your menu as per your menu
overview from Task 6.2.
• Complete the table for each menu item (breakfast options, morning tea, lunch options, afternoon tea
and dinner options) for each day of the week.
• Use the checklist for each menu item to ensure your meal plans (and entire menu) are well planned
and meet the nutritional, dietary, cultural or religious requirements of your customer group.
• Save your completed meal plans as Assessment A_Menu 6_Daily meal plan.
• Submit Assessment A_Menu 6 overview and Assessment A_Menu 6_Daily meal plan to your
assessor.

Task 6.4: Cost menus

• Go to your Course files folder, open Assessment A_Menu costing and complete Task 6.4 using the
menu costing template provided.
• Select one day from the menu developed in Task 6.3.
• Calculate the portion yields and costs of all ingredients required to prepare and produce all menu
options offered on your selected day.
• Calculate other expenditure items used in the preparation or service of the menu item.
• Calculate the total cost for one serve or portion for each menu option.
• You must complete one menu costing table for each menu item.
• Print or cut and paste the menu costing template as many times as required.
• Save your completed costings as Assessment A_ Menu 6_Menu costing and submit it to your
assessor.

Task 6.5: Monitor menu performance

• Go to your Course files folder, open Assessment A_Background information and read the information
provided on methods of evaluation.
• Implement the menu in your workplace or training environment.
• Monitor the performance of the menu by obtaining feedback from customers or others by using at
least two of the methods listed in Assessment A_Background information.
• You can use feedback mechanisms currently used within the organisation, modify existing
mechanisms to assist in gathering necessary information, or create your own.
• Document and analyse the results of your feedback to determine the following.
• Success of your menu against dietary goals for the customer group nominated in Task 6.1
• Level of customer satisfaction with the menu
• Save your feedback results and analysis locally as Assessment A_Menu 6_Feedback analysis. You
will need to refer to it to respond to questions in Task 6.6.
• Scan or photograph at least one example of each type of feedback method you used to obtain
feedback. Save as Assessment A_Menu 6_Feedback example 1 and Assessment A_Menu
6_Feedback example 2.
• Submit the following to your assessor:
• Assessment A_Menu 6_Feedback analysis
• Assessment A_Menu 6_Feedback example 1
• Assessment A_Menu 6_Feedback example 2

Choice Business College Pty Ltd

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V 2.0 Last updated 6 November 2017
 SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Project Tasks

Task 6.6: Review performance

• Answer the following questions based on your analysis of feedback in Task 6.5.

Q1: What methods/techniques did you use to obtain feedback?

Survey
Questions
Interview

Q2: Who did you seek feedback from?

Customers
Coaches

Q3: Did you achieve the dietary goals you set in Task 6.1?
No we were not able to meet some of the dietary goals we set in the previous task as the customers
complained about the portions and the food as well.

Q4: Which menu items did not meet dietary goals?

The items that did not meet dietary goals were
Juice and coconut water as they could not help to keep up with the hydration amount the customers needed

Q5: Briefly explain why you think menu items did or did not meet dietary goals.
As suggested by the customer the caloric and protein content was not meeting the level required by the
customers

Q6: Which menu items rated the highest customer satisfaction score?
Grilled chicken
Steak
egg

Q7: Which menu items rated the lowest customer satisfaction score?
Peach pie
Sugary drinks

Q8: Briefly explain why you think customers were or were not satisfied with the menu items.
It could be due to the high sugar content as athletes have a strict diet they reduce the amount of sugar
eaten and this could cause them to find normal sugar levels too high

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 SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Menu Overview Template

Q9: Describe the changes you would make to your completed menu based on the feedbackyou received.
We would reduce the sugar content whilst increasing the portion size and change the food so that foodsthat take long time to digest are eaten which would
fill up the customer for a longer period of time

DOCUMENT A MENU OVERVIEW - TEMPLATE

Menu overview
Cyclic menu items week 1

Meals Monday Tuesday Wednesday Thursday Friday Saturday Sunday

Breakfast (1) pancakes and Coconut chilli Coconut chia French toast Full English Onion and
Muesli bowl dried eggs with dahl with strawberry breakfast leek soup
fruit conserve gum syrup
Breakfast (2) Breakfast wrap Pancakes and Smoked fish Eggs, bacon, Toast and Breakfast Oatmeal with
maple syrup with rosti and mushroom vegemite burrito nuts
seasonal beans and
greens potatoes

Morning tea scones macaroons croutons Crumble cake Hot cross buns Tea cakes
Trail mix, wheat
biscuts

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PROVIDER CODE 03444C
 SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Menu Overview Template

Lunch (1) sushi Crab and Spaghetti Fried chicken Chicken salad
Sandwich or spinach Bolognese sandwich noodle soup
salad wontons

Lunch (2) burger Chowmein Mac and Chicken soup sandwich Grilled cheese
cheese sandwich
pizza
Afternoon tea Lemon drizzle croutons English Pound cake Marmalade Lemon tart Croutons
slices madeleines muffin
Dinner (1) Meat pie Steak with Tuna pasta Chicken tikka Grilled fish Shepard’s pie Curried
gravy and a bake masala with a side of saussage
side of mashed
vegetables potatoes

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PROVIDER CODE 03444C
 SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Menu Overview Template

Dinner (2) lasagne Spaghetti Butter Beef nachos Sausage rolls Savoury mince
Chicken breast carbonara chicken
roasted with

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 SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Menu Overview Template

Meals Monday Tuesday Wednesday Thursday Friday Saturday Sunday

potatoes and
vegetables

Choice Business College Pty Ltd

ABN 28 130 302 000 | RTO 41297 | CRICOS 4
PROVIDER CODE 03444C
 SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Menu Overview Template

Cyclic menu items week 2

Meals Monday Tuesday Wednesday Thursday Friday Saturday Sunday

Breakfast (1) Spinach and Berries and Waffles gluten Gluten free Breakfast Breakfast Sunday lox
oven roasted hot cerial free bagels sausage egg burrito
omlet muffins

Breakfast (2) Crackers and Peanut butter Tropical yogurt Dried apricots Hardboiled Peanuts and Peanut butter
vegemite and apple parfait and eggs raisins granola bars
slices almonds pancake

Morning tea Peanut butter Banana Lemon tart Homemade Macaroons Omelette
Blue berries overnight oats pancakes gluten free muffins
and chopped cookies
walnuts

Lunch (1) Turkey chilli Tacos or taco Falafel Caprese Tuna salad Cornbread and Turkey lettuce
salad Panini quinoa salad wrap

Lunch (2) Peanut butter Nachos Popcorn and Low fat vanilla Power Stuffed Trail mix
and banana homemade string cheese icecream smoothie quesadilla
wrap

Afternoon tea Smores Coconut chia Cookie truffles Peanut butter Wheat biscuit Macaroons
Dark chocolate pudding cookies homemade
almonds

Dinner (1) Balsamic glazed Steak with Glazed salmon Pork loin with Garlic mashed Tofu stir fry
Lasagne style chickenwith yams and garlic and cauliflower
pasta bake mushrooms zucchini rosemary

Choice Business College Pty Ltd

ABN 28 130 302 000 | RTO 41297 | CRICOS 5
PROVIDER CODE 03444C
 SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY RE
Grilled salmon Zucchini Cheese Pork and rice
Dinner (2) Mac and with smashed noodles with steak noodles with

Meals Monday Tuesday Wednesday Thursday Friday

cheese potatoes turkey stuffed cucumbers
bolognese peppers
with sweet

potatoes

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Menu Costing Template

Task 1.4: Cost menus – Menu Costing Template

Yield: 20
Menu item name Menu no.1
serves
Muesli bowl Qty Unit Purchase unit Purchase Cost
unit price $ Yield Total cost
% $
muesli 500 g 3kg 10.95 100 1.9

Yoghurt 950 g 3kg 6.5 89 0.27

fruits 500 g 2kg 12.25 90 3.25

Nuts 500 g 2kg 10 100 2.85

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Total cost of recipe $8.27

Portion cost $0.41

Other expenditure items
Expenditure item Qty Unit Purchase price Cost per unit $
per unit $
 SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY RE

napkin 1000 23$ 0.01

Total expenditure item cost $

Total cost of menu item per portion
$
(total recipe cost plus total expenditure item costs)
Choice Business College Pty Ltd
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V2.0 Last updated 6 November 2017

Choice Business College Pty Ltd

ABN 28 130 302 000 | RTO 41297 | CRICOS
PROVIDER CODE 03444C
 SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Daily Meal Plan Checklist

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS

DEVELOP MENUS AND MEAL PLANS FOR SPECIAL DIETS

Daily meal plan and menu item checklist

Day:

Meals Menu Main Cooking Colours Flavours Textures Sizes/ Nutrients Checklist
items ingredients methods shapes
Muesli Muesli None Brown Sweet, Crunchy Cylindr Fibre £ Ingredients suitable for customer group
Breakfast (ready to £ Uses prep/cooking methods that maximise nutritional
bowl Greek- nutty, ical, Sugar
(1) eat but value
(customi Yoghurt ingredien fruity, round, Protein £ Meets requirements for menu and food variety
zable Fruits ts need to flat Vitamins £ Meets macro-/micronutrient requirements
accordin be put Low fat £ Meets Australian Dietary Guidelines
g to together) Calcium £ Meets nutritional requirements of customer group
Potassiu £ Uses correct terminology
needs) m
Sodium

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 SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Daily Meal Plan Checklist

Breakfast Savoury Cylindr Ingredients suitable for customer group

wrap(bur , Spicy Uses prep/cooking methods that maximise nutrition a
rito) (optional) crunchy Meets requirements for menu and food variety
Meets macro-/micronutrient requirements
Sweet Meets Australian Dietary Guidelines
(optional) Meets nutritional requirements of customer group
Uses correct terminology

Trail mix, Sweet, Crunchy Rectan Ingredients suitable for customer group
wheat nutty vitamins, Uses prep/cooking methods that maximise nutrition a
biscuits Meets requirements for menu and food variety
brown Meets macro-/micronutrient requirements
Meets Australian Dietary Guidelines
Meets nutritional requirements of customer group
Uses correct terminology

Choice Business College Pty Ltd

ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C 2
V2.0 Last updated 6 November 2017
 SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Daily Meal Plan Checklist

Meals Menu Main Cooking Colours Flavours Textures Sizes/ Nutrients Checklist
items ingredients methods shapes
Lunch (1) Sandwic Bread, Toast Brown Savoury, Crunch Square Vitamin £ Ingredients suitable for customer group
h or ham bread or y , a £ Uses prep/cooking methods that maximise nutritional
salad cheese put on white, comes Vitamin value
£ Meets requirements for menu and food variety
spinach wanted green in a b
£ Meets macro-/micronutrient requirements
radish, ingredie bowl(s Vitamin £ Meets Australian Dietary Guidelines
nts alad) k £ Meets nutritional requirements of customer group
Vitamin £ Uses correct terminology
c
Protein
Carbohy
drate

pizza cheese Grilling, Red, Savoury, Smooth Round, Fibre £ Ingredients suitable for customer group
Lunch (2) £ Uses prep/cooking methods that maximise nutritional
Four baking, white, spicy, , cubical Iron,
Onion brown crunchy calcium, value
£ Meets requirements for menu and food variety
Tomato yellow , chewy vitamin,
£ Meets macro-/micronutrient requirements
Meat zinc £ Meets Australian Dietary Guidelines
Olives £ Meets nutritional requirements of customer group
mushroo £ Uses correct terminology

Afternoon Lemon flour, baking Mix with a yellow Tangy soft rectan fat £ Ingredients suitable for customer group
drizzle powder, wooden cakey gle saturate £ Uses prep/cooking methods that maximise nutritional
tea lemon zest, value
slices spoon until s £ Meets requirements for menu and food variety
lemon curd
all the carbs £ Meets macro-/micronutrient requirements
and milk
ingredients sugars £ Meets Australian Dietary Guidelines
are fibre £ Meets nutritional requirements of customer group
thoroughly £ Uses correct terminology
protein
combined salt
and bake

Choice Business College Pty Ltd

ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C 3
V2.0 Last updated 6 November 2017
 SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Daily Meal Plan Checklist

Meat pie Ingredients suitable for customer group

, Uses prep/cooking methods that maximise nutriation
value
Meets requirements for menu and food variety
n Meets macro-/micronutrient requirements
Meets Australian Dietary Guidelines
Meets nutritional requirements of customer group
m Uses correct terminology

Chicken Ingredients suitable for customer group

breast Uses prep/cooking methods that maximise nutriation
roasted value
Meets requirements for menu and food variety
with n Meets macro-/micronutrient requirements
potatoes Meets Australian Dietary Guidelines
and Meets nutritional requirements of customer group
vegetabl Uses correct terminology
es

Choice Business College Pty Ltd

ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C 4
V2.0 Last updated 6 November 2017
 SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Daily Meal Plan Checklist

Menu 1(A LA CATRE)

Dietary requirement GLUTEN FREE

1. Course
Pappadums: served with date & tamarind chutney and yoghurt mint sauce.

2. Course
Biryani: Rice cooked with any choice of meat or vegetables.

3. Course Besan Roti: Gluten free bread made of chickpea flour.

Cost each dish of the menu in a Standard Recipe card (template) or use the template
SRC_multiple dishes to cost all dishes in one sheet and label each tab.

Menu 2(Buffet Menu)

Dietary requirement Gluten free and dairy free

1. Course Spinach pakora: Deep fried spinach onion and chickpea battered fritters.

Choice Business College Pty Ltd

ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C 5
V2.0 Last updated 6 November 2017
 SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Daily Meal Plan Checklist

2. Course
Chicken Madras: Chicken curry cooked with coconut cream.

3. Course Coconut Rice: Basmati rice cooked with coconut milk and coconut flakes.

Makki Roti: Gluten and dairy free bread made of maize flour.

Cost each dish of the menu in a Standard Recipe card (template) or use the template
SRC_multiple dishes to cost all dishes in one sheet and label each tab.

Menu 3(Seasonal Menu) For winter season

Dietary requirement Vegan and nut free

1. Course
Vegetable Samosas: Made of mashed potatoes and covered with pastry.

Spinach Pakoras: Deep fried spinach onion and chickpea battered fritters.

2. Course Vegetable Saag: Dairy free curry cooked with seasonal vegetables and spinach gravy.

Daal Tadka: Yellow lentils cooked with onions, tomatoes, spices and herbs.

Choice Business College Pty Ltd

ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C 6
V2.0 Last updated 6 November 2017
 SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Daily Meal Plan Checklist

3. Course
Garlic Naan.

Cost each dish of the menu in a Standard Recipe card (template) or use the template
SRC_multiple dishes to cost all dishes in one sheet and label each tab.

Menu 4(Degustation Menu)

Dietary requirement Dairy free.

1. Course Lamb Samosas: Samosas made of lamb mince served with Date & Tamarind chutney.

2. Course
Beef Masssaman: Beef curry cooked with coconut cream and crunchy peanut butter.

3. Course Garlic Naan

Kashmiri Naan: Naan cooked with dry fruits and nuts.

Cost each dish of the menu in a Standard Recipe card (template) or use the template
SRC_multiple dishes to cost all dishes in one sheet and label each tab.

Choice Business College Pty Ltd

ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C 7
V2.0 Last updated 6 November 2017
 SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Daily Meal Plan Checklist

Menu 5(Set/Table menu)

Dietary requirement Vegetarian.

1. Course
Paneer Pakora: Deep fried cottage cheese with chickpea battered fritters.

Vegetable Pakora: Mixed vegetables battered with chickpea flour and deep fried.

2. Course
Palak Paneer: Diced cottage cheese cooked with spinach gravy.

Daal Makhni: Creamy black daal cooked with butter and spices.

3. Course
Aloo parantha: Bread made with spicy mashed potatoes.

Cost each dish of the menu in a Standard Recipe card (template) or use the template
SRC_multiple dishes to cost all dishes in one sheet and label each tab.

Menu 6 Cyclic Menu/Meal Plan: overweight

Dietary requirement Tuesday, Thursday and Saturday: No onion, no garlic and no tomatoes.

A plain wholemeal flour bread with a curry of bland lentil gravy cooked with some mixed

Choice Business College Pty Ltd

ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C 8
V2.0 Last updated 6 November 2017
 SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Daily Meal Plan Checklist

vegetables and spices.

Selected 3-couse meals

Menu 1

Dietary requirement Exclusions of allergies

Low cholesterol

1. Course Oyster cooked in salsa Verde

($7.57 * 100 = $ 757%)

2. Course BBQ seafood

($5.55*100 = $ 555%)

3. Course Rosewater pavlovas

($2.49*100 = $249%)

Choice Business College Pty Ltd

ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C 9
V2.0 Last updated 6 November 2017
 SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Daily Meal Plan Checklist

Costing of each has been done on the attached excel spreadsheet.

Menu 2

Dietary requirement Nutritional requirements (Sodium and Potassium)

Eating regimes

1. Course Scallops with chardonnay butter

($9.71 * 100 = $ 971%)

2. Course Roast lobster

($7.91 * 100 = $ 791%)

3. Course Death by chocolate

($4.04 * 100 = $ 404%)

Costing of each has been done on the attached excel spreadsheet.

Choice Business College Pty Ltd

ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C 1
V2.0 Last updated 6 November 2017
 SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Daily Meal Plan Checklist

Menu 3

Dietary requirement Cultural and dietary requirement (Kosher and vegetarian)

Nutritional value: rich in iron and low-fat content.

1. Course floral spring rolls

($9.98 * 100 = $ 998%)

2. Course crisp skin salmon

($11.18 * 100 = $ 1,118%)

3. Course Honey panna cotta

($4.67 * 100 = $ 467%)

Costing of each has been done on the attached excel spreadsheet.

Menu 4

Choice Business College Pty Ltd

ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C 1
V2.0 Last updated 6 November 2017
 SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Daily Meal Plan Checklist

Dietary requirement Cultural and dietary requirement (Muslim and vegan)

High energy content

High protein content

1. Course Wagyu tataki

($8.98 * 100 = $ 898%)

2. Course Tomahawk steak

($11 * 100 = $ 1,100%)

3. Course Fig honey sage tart

($5.42 * 100 = $ 542%)

Costing of each has been done on the attached excel spreadsheet.

Menu 5

Choice Business College Pty Ltd

ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C 1
V2.0 Last updated 6 November 2017
 SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Daily Meal Plan Checklist

Dietary requirement Vegans and vegetarian

High fibre

Low fat content

Food restriction

1. Course Pan fried prawn

($5.95 * 100 = $ 595%)

2. Course Vegetarian risotto

($3.93 * 100 = $ 393%)

3. Course Cookies & cream cheesecake

($2.29 * 100 = $ 229%)

Costing of each has been done on the attached excel spreadsheet.

Menu 6 (Cyclic Meal Plan)

Choice Business College Pty Ltd

ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C 1
V2.0 Last updated 6 November 2017
 SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Daily Meal Plan Checklist

Dietary requirement Balanced diet with vegetarian option in each day

Course 1 Course 2 Course 3

Day 1 Oyster cooked in salsa Verde BBQ seafood Rosewater pavlovas

($7.57 * 100 = $ 757%) ($5.55*100 = $ 555%) ($2.49*100 = $249%)

Day 2 Wagyu tataki Tomahawk steak Fig honey sage tart

($8.98 * 100 = $ 898%) ($11 * 100 = $ 1,100%) ($5.42 * 100 = $ 542%)

Day 3 Scallops with chardonnay crisp skin salmon Rosewater pavlovas

butter
($11.18 * 100 = $ 1,118%) ($2.49*100 = $249%)
($9.71 * 100 = $ 971%)

Day 4 Pan fried prawn Vegetarian risotto Cookies & cream cheesecake

($5.95 * 100 = $ 595%) ($3.93 * 100 = $ 393%) ($2.29 * 100 = $ 229%)

Day 5 floral spring rolls crisp skin salmon Death by chocolate

($9.98 * 100 = $ 998%) ($11.18 * 100 = $ 1,118%) ($4.04 * 100 = $ 404%)

Choice Business College Pty Ltd

ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C 1
V2.0 Last updated 6 November 2017
 SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Daily Meal Plan Checklist

Menu 1: Method used for feedback Feedback received – Details

How/Who?

Dish 1 Questionnaires. The answers from the questionnaires indicated that most of the
low-income class felt the price was still high and need to be
checked.

Dish 2 Observations Most customers like the meal on weekends and during
holidays.

Dish 3 Interviewing The meal is seldom in the rural areas and common in the
coastal beaches and towns.

Menu 2: Method used for feedback Feedback received – Details

How/Who?

Dish 1 Questionnaires The meal is seldom in the rural areas and common in the
coastal beaches and towns.

Dish 2 Qualitative analysis The meal is of reasonable cost but needs to be packed well to

Choice Business College Pty Ltd

ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C 1
V2.0 Last updated 6 November 2017
 SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Daily Meal Plan Checklist

allow take-away reservations.

Dish 3 Interviews Most customers like chocolate even as a fast-moving food for
take away.

Menu 3: Method used for feedback: How/Who? Feedback received – Details

Dish 1 Observation Most of the customers who try the meal for
the first time always check-in for the second
and even more times.

Dish 2 Qualitative analysis Almost all customers agreed that salmon is

one of the most nutritious meals.

Dish 3 Interviews The interviews revealed that this is the one of

the best meal that should not miss in a
weekly diet plan.

Choice Business College Pty Ltd

ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C 1
V2.0 Last updated 6 November 2017
 SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Daily Meal Plan Checklist

Menu 4: Method used for feedback: How/Who? Feedback received – Details

Dish 1 Observation Most of the customer prefers grilled tataki.

Dish 2 Interviewing The majority of rural dwellers showed their

desire for energy foods basing on the kind of
work they do in their farms.

Dish 3 Sampling 5 samples were sampled at random time and

the results indicated that the food was
standard and appealing.

Menu 5: Method used for feedback: How/Who? Feedback received – Details

Dish 1 Interviews Most of the aged people acknowledged that

they like taking vegetables because of their
nutritional value like prevention of diseases.

Dish 2 Quantitative analysis The food is readily available in plenty.

Dish 3 Observations Ensure maximum hygiene in washing,

Choice Business College Pty Ltd

ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C 1
V2.0 Last updated 6 November 2017
 SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Daily Meal Plan Checklist

packaging and storing of fruits and

vegetables.

Menu 6: Method used for feedback Feedback received – Details

How/Who?

Day 1 Interviews Improve on packaging and serving.

Day 2 Questionnaires Quality meals but improvement is needed in serving and

packaging.

Day 3 Sampling Random meal sample tested revealed that the meals were in
recommended proportions.

Day 4 Qualitative analysis The meals available were sufficient.

Day 5 Observation The food was packed and stored in a cold and dry place.

Choice Business College Pty Ltd

ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C 1
V2.0 Last updated 6 November 2017
 SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Daily Meal Plan Checklist

Menu Feedback Impact on costing and planning of the dish/menu

Menu 1

Dish 1 Check on cost Small packages to be introduced with cheaper price.

Dish 2 Most customers like the meal on Increase in the quantity on weekend
weekends and during holidays.

Dish 3 The meal is seldom in the rural areas There is no impact on cost. Managing the customer and planning for few
and common in the coastal beaches outlets in rural areas is the only alert.
and towns.

Menu 2

Dish 1 The meal is seldom in the rural areas There is no impact on cost. Managing the customer and planning for few
and common in the coastal beaches outlets in rural areas is the only alert.
and towns.

Dish 2 The meal is of reasonable cost but Take away to be introduced

needs to be packed well to allow
take-away reservations.

Choice Business College Pty Ltd

ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C 1
V2.0 Last updated 6 November 2017
 SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Daily Meal Plan Checklist

Dish 3 Most customers like chocolate even Take away to be introduced

as a fast-moving food for take away.

Menu 3

Dish 1 Most of the customers who try the Increment in the quantity prepared
meal for the first time always check-
in for the second and even more
times.

Dish 2 Almost all customers agreed that Increment in the quantity prepared
salmon is one of the most nutritious
meals.

Dish 3 The interviews revealed that this is Increment in the quantity prepared
the one of the best meal that should
not miss in a weekly diet plan.

Menu 4

Dish 1 Most of the customer prefers grilled For tataki preparation, use grilling method
tataki.

Choice Business College Pty Ltd

ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C 2
V2.0 Last updated 6 November 2017
 SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Daily Meal Plan Checklist

Dish 2 The majority of rural dwellers There is no impact on cost.

showed their desire for energy foods
basing on the kind of work they do
in their farms.

Dish 3 5 samples were sampled at random No impact or changes.

time and the results indicated that
the food was standard and
appealing.

Menu 5

Dish 1 Most of the aged people No impact or changes.

acknowledged that they like taking
vegetables because of their
nutritional value like prevention of
diseases.

Dish 2 The food is readily available in No direct impact.

plenty.

Dish 3 Ensure maximum hygiene in High hygiene practices to be observed. .

washing, packaging and storing of
Choice Business College Pty Ltd
ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C 2
V2.0 Last updated 6 November 2017
 SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Daily Meal Plan Checklist

fruits and vegetables.

Menu 6

Day 1 Improve on packaging and serving. Staff training

Day 2 Quality meals but improvement is Staff training

needed in serving and packaging.

Day 3 Random meal sample tested Making sure the consistency in meal proportions.
revealed that the meals were in
recommended proportions.

Day 4 The meals available were sufficient. No direct impact.

Day 5 The food was packed and stored in a No direct impact.

cold and dry place.

Choice Business College Pty Ltd

ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C 2
V2.0 Last updated 6 November 2017
 SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Daily Meal Plan Checklist

Choice Business College Pty Ltd

ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C 2
V2.0 Last updated 6 November 2017
 SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIRE

Choice Business College Pty Ltd

ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V2.0 Last updated 6 November 2017
 SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIRE

Assessor checklist
To be completed by the assessor.

Completed
Was the learner able to: Assessor comments
Yes No
Identify the dietary, cultural and
religious menu requirements of
different customer groups. Yes

Liaise with other professionals to identify

and confirm customer requirements.
Yes

Consider the input of health and other

professionals in the menu-planning
process. Yes

Confirm health consequences of ignoring

special dietary requirements of
customers. Yes

Select a variety of suitable foods and

meals for specific requirements.
Yes

Identify appropriate combinations of food

to meet macro- and micronutrient
requirements. Yes

Develop and write menus and meal plans

that promote good health and reduce the Choice Business College Pt Ltd
incidence of diet-related health problems. ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CO DE 03444C
Used planning and organisation skills to V2.0 Last updated 6 November 2017Yes
complete menus within commercial time
constraints.

Prepare cyclic menus and balanced

nutritional requirements and variety.
Yes

Incorporate sufficient choice of dishes

into the menus.
Yes
 SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIRE

Completed
Was the learner able to: Assessor comments
Yes No
Use correct terminology in menus and
meal plans.
Yes

Use appropriate oral communication skills

to seek feedback.
Yes

Choice Business College Pty Ltd

ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V2.0 Last updated 6 November 2017