Assessment cover sheet

Student Must Fill this Section

Unit Code / Title SITHCCC042 Prepare food to meet special dietary requirements
Qualification Code /
SIT50422-Diploma of Hospitality Management
Title:
9/6/2024
Due Date :

Student Name: Sujal Kutal

Cohort/Batch: July 2022 Campus: Kograh

Student ID: 20220383 Term: Year:

Privacy Release “I give my permission for my assessment material to be used in the

Clause: auditing, assessment validation & moderation Process”.
“I declare that:
Authenticity  The material I have submitted is my own work;
Declaration:  I have given references for all sources of information that are
not my own, including the words, ideas and images of others”.
Student Signature: sujal Date:

Assessment Outcome

Assessor Name:

Not Yet
Attempt and Tasks Satisfactory Date Assessor Signature
Satisfactory

Initial attempt  

Re- attempt/Re-
assessment  

Assessment Task 1  

Assessment Task 2  
Assessor Feedback to Students

Assessment Outcome: Competent Not yet Competent

Assessor Name:

Assessor Signature and date:

Information for Student:
 This assessment is to be completed according to the instructions given below in this document.
 Should you not answer the tasks correctly, you will be given feedback on the results and gaps in knowledge. You
will be entitled to one (1) resubmission in showing your competence with this unit. Each onward attempt will
incur a resubmission fee.
 If you are not sure about any aspect of this assessment, please ask for clarification from your assessor.
 Please refer to the College re-submission and re-sit policy for more information.
 If you have questions and other concerns that may affect your performance in the Assessment, please inform
the assessor immediately.
 This is an Open book assessment which you will do in your own time but complete in the time designated by
your assessor. Remember, that it must be your own work and if you use other sources then you must reference
these appropriately.
 Student must submit the completed Assessments on Moodle

Re-assessment of Result and Academic Appeal Procedures:

If a student is not happy with his/ her results, that student may appeal against their grade via a written letter, clearly
stating the grounds of appeal to the Chief Executive Officer. This should be submitted after completion of the subject
and within fourteen days of commencement of the new term.

Re-assessment Process:
 An appeal in writing is made to the Academic Manager providing reasons for re-assessment /appeal.
 Academic Manager will delegate another member to review the assessment.
 The student will be advised of the review result done by another assessor.
 If the student is still not satisfied and further challenges the decision, then a review panel is formed comprising
the trainer in charge and the Academic Manager or if needed, an external assessor.
 The Institute will advise the student within 14 days from the submission date of the appeal. The decision of the
panel will be deemed to be final.
 If the student is still not satisfied with the result, he / she has the right to seek independent advice or follow
external mediation option with nominated mediation agency.
 Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enrol in that
subject.

The cost of reassessment will be borne by the Institute. The external assessor will base his/her judgement based on
principles of assessment. These principles require assessment to be reliable, fair, practical and valid.

Academic Appeals:
 If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal through
academic appeals handling protocol.
 To appeal a decision, the person is required to complete the ASIA’s Request for Appeal of a Decision Form with
all other supporting documents, if any. This form is available at the admin office. The completed Request for
Appeal form is to be submitted to the Student Support Officer either in hard copy or electronically via the
following contact details:
 Student Support Officer: ASIA Head Office at Leve 5, Suite 513A, Westfield Parramatta, NSW 2150
Email: [email protected]
  The notice of appeal should be in writing addressed to the Chief Executive Officer and submitted within seven
days of notification of the outcome of the re-evaluation process.
 If the appeal is not lodged in the specified time, the result will stand, and you must re-enrol in the unit.
 In emergency circumstances, such as in cases of serious illness or injury, you must forward a medical certificate
in support of a deferred appeal. The notice of appeal must be made within three working days of the concluding
date shown on the medical certificate.
 The decision of Chief Executive Officer will be final.
 Student would then have the right to pursue the claim through an independent external body as detailed in the
students’ complaint / grievance policy.

Plagiarism:
Plagiarism means to take and use another person's ideas and or manner of expressing them and to pass
them off as your own by failing to give appropriate acknowledgement. This includes material sourced from
the internet, ASIA staff, other students, and from published and unpublished work.
Plagiarism occurs when you fail to acknowledge that the ideas or work of others arebeing used, which
includes:
• Paraphrasing and presenting work or ideas without a reference
• Copying work either in whole or in part
• Presenting designs, codes or images as yourown work
• Using phrases and passages verbatim without quotation marks or referencing the author or web
page
• Reproducing lecture notes without proper acknowledgement.

Collusion:
Collusion means unauthorised collaboration on assessable work (written, oral or practical) with other
people. This occurs when a student presents group work as their own or as the work of someone else.
Collusion may be with another RTO student or with individuals or students external to ASIA. This applies to
work assessed by any educational and training body in Australia or overseas.
Collusion occurs when youwork without the authorisation of the teaching staff to:
• Work with one or more people to prepare and produce work
• Allow others to copy your work or share your answer to an assessment task
• Allow someone else to write or edit yourwork (without rto approval)
• Write or edit work for another student
• Offer to complete work or seek payment for completing academic work for other students.

Both collusion and plagiarism can occur in group work. For examples of plagiarism, collusion and academic
misconduct in group work please refer to ASIA’s policy on Academic integrity, plagiarism and collusion.
Plagiarism and collusion constitute cheating. Disciplinary action will be taken against students who engage
in plagiarism and collusion as outlined in ASIA’s policy.
Proven involvement in plagiarism or collusion may be recorded on students’ academic file and could lead to
disciplinary actions.
Assessment Requirements
You are required to complete and pass every task in the assessment in order to be deemed
competent.

Assessment Schedule
Task Due Date Student Signature Trainer Signature Comments

Task 1-2 Week

Introduction
Welcome to the Student Assessment Tasks for SITHCCC042 Prepare food to meet special dietary
requirements. These tasks have been designed to help you demonstrate the skills and knowledge
that you have learnt during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also
follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide
provides important information for you relating to completing assessment successfully.

 Assessment for this unit

For you to be assessed as competent, you must successfully complete two assessment tasks:

 Assessment Task 1: Research Report – You must research and report on the main types of
lifestyle, medical and religious diets that are part of contemporary Australian society.

 Assessment Task 2: Student Logbook – You must prepare a range of dishes for people who
have special dietary needs for lifestyle, medical or religious reasons and complete a Student
Logbook. The assessor must also observe a range of cooking tasks.

Kitchen time required

You will require time in the kitchen to complete Assessment Task 2. You will find more
information about the requirements for training/commercial kitchens in the Hospitality Works
Student User Guide.
Assessment Task 1: Research report
 Information for students
In this task, you will research the main types of special, lifestyle, medical and religious diets that
are part of contemporary Australian society.
You will need access to:

 your learning resources and other information for reference

 your Research Report Template.

Ensure that you:

 review the advice to students regarding responding to written tasks in the Hospitality Works
Student User Guide

 comply with the due date for assessment which your assessor will provide

 adhere with your RTO’s submission guidelines

 answer all questions completely and correctly

 submit work which is original and, where necessary, properly referenced

 submit a completed cover sheet with your work

 avoid sharing your answers with other students.

i Assessment information
Information about how you should complete this assessment can be found in Appendix A of the
Hospitality Works Student User Guide. Refer to the appendix for information on:
 where this task should be completed
 the maximum time allowed for completing this assessment task
 whether or not this task is open-book.
Note: You must complete and submit an assessment cover sheet with your work. A template is
provided in Appendix B of the Student User Guide. However, if your RTO has provided you with
an assessment cover sheet, please ensure that you use that.
Students must submit:
 a completed Research Report.
 Activities
Complete the following activities.

Carefully read the following information.

In this task, you will research a range of special dietary requirements which are
part of contemporary Australian society in order to discover the:
 characteristics for:
o special lifestyle diets
o fad diets
o special medical diets
o food allergens
o special religious diets
 implications of failing to address the customer needs
 suitable recipe ingredient modifications
 definitions and examples of food allergies, food intolerances and cultural and
religious dietary sanctions
 key health and legal consequences of failing to address special requirements.
You will also explore the basic principles and practices of nutrition and the role of
the Dietary Guidelines for Australians.

Research and report.

A Research Report template has been provided. Use the template to complete
your report and then submit it to your assessor.
Assessment Task 1: Checklist

Student’s name:

Completed
successfully?

Has the following been completed? Yes No Comments

The student has satisfactorily provided:

 an accurate description

 a health or other implication of

failing to address a special
requirement

 a suitable adjustment, replacement

or substitute ingredient
for each of the special lifestyle diets, fad
diets, special medical diets, food
allergens, special religious diets listed in
the Research Report Template.

The student has satisfactorily provided

an accurate definition of:

 food allergies

 food intolerances

 religious sanctions

and provided two examples of each.

The student has accurately described

one key health and one key legal
consequence of the provided:

 allergic reaction scenario

 anaphylaxis scenario

 food intolerance scenario.

The student has demonstrated an

understanding of the basic principles and
practices of nutrition.

The student has satisfactorily provided

an accurate summary of each of the five
Australian Dietary Guidelines.

Task outcome: Satisfactory Not satisfactory

Assessor signature:

Assessor name:

Date:
Assessment Task 2: Student logbook and assessor
observations
 Information for students

Tasks required for this unit

This unit of competency requires that you:
 modify standard recipes to prepare six different dishes that cater to customers with special
dietary requirements, including:
o three different food allergies o three different food intolerances
 exclude or substitute ingredients to meet dietary requirements specified above, while
maintaining the nutritional value and integrity of the dish
 prepare, plate and present two portions of each of the above six dishes:
o within commercial time constraints o demonstrating effective
and deadlines communication between team
o following procedures for portion members regarding dietary
control and food safety practices requirements and recipe
including avoiding cross- modifications during production and
contamination when handling and service of special dishes.
storing food
Instructions for how you will complete these requirements are included below.

 Activities
Complete the following activities.

Carefully read the following information.

Successful completion of this unit requires that you demonstrate your skills and
knowledge by preparing dishes for people who have special dietary needs for
lifestyle, medical or religious reasons. It requires the ability to confirm the dietary
requirements of customers, use special recipes, select special ingredients and
produce food to satisfy special requirements.
It is important that you provide evidence that you have successfully completed
each task. We have provided a Student Logbook to help you.
It is likely that this unit will be assessed side-by-side with other units from your
course and it has been designed to be co-assessed with units such as:
 SITHCCC028 Prepare appetisers and salads
 SITHCCC029 Prepare stocks, sauces and soups
 SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes
 SITHCCC035 Prepare poultry dishes
 SITHCCC037 Prepare seafood dishes
 SITHCCC036 Prepare meat dishes
 SITHCCC041 Produce cakes, pastries and breads
 SITHPAT016 Produce desserts.
Your assessor will advise you if you will be co-assessed with other units.

Assessment will take place in the training kitchen attached to your RTO or in your
workplace.
To fulfil your requirements for the cooking units listed above, you will complete a
range of cooking tasks which incorporate preparing dishes for people who have
special dietary needs. You can use these cooking tasks to complete the assessment
for this unit of competency as well.
Below is a guide to the skills and knowledge that you must demonstrate when you
are completing practical assessment for the cooking-related units. This may occur
in your training kitchen or in your workplace.
We have provided a number of documents to assist you and you will find these in
your Student Logbook.

What do I need to demonstrate?

During your practical cooking sessions, you will be required to demonstrate a
range of the skills and knowledge that you have developed during your course.
These include:
 confirming special dietary requirements and select ingredients by:
o confirming the customer’s dietary food requirements
o recognising the potential health consequences of failing to meet dietary
requirements of customers
o accessing special dietary recipes
o selecting specialised ingredients
o identifying ingredients in recipes that may cause health consequences
o identifying ingredients on packaging that may cause health
consequences
o excluding ingredients from dishes at the request of customers
 preparing and producing foods to satisfy nutritional and special dietary
requirements by:
o following recipes for those with special dietary needs
o modifying menu items to meet special dietary requests
o excluding or substituting ingredients while maintaining nutritional value
o communicating dietary requirements to other members of your team
(including in writing)
o working with your team to address a customer’s dietary requirements
o selecting appropriate ingredients to ensure optimum nutritional quality
of dishes
o using appropriate equipment, preparation and cooking techniques for
special dietary requirements and to retain optimum nutritional values
 presenting nutritionally balanced food:
o in an appetising and attractive manner
o by visually evaluating each dish and adjusting its presentation as
required.
 working safely and efficiently by:
 o storing dishes in appropriate environmental conditions
o minimising waste to maximise profitability
o maintaining a clean and hygienic work area
o disposing of or storing surplus and re-useable by-products according to
organisational procedures (including cost efficiency)
o working sustainably
o working efficiently including workflow planning
o communicating clear and sequenced instructions about dietary
requirements.

How will I provide evidence?

As you work through the practical assessment tasks in this assessment, you will be
required to identify and report on three instances where you prepared food for
people with food allergies and three instances where you prepared food for
people with food intolerances. Note that each instance must be for a different
food allergy or intolerance.
In your Student Logbook, you will find some detailed information about providing
evidence, a set of reflective report templates and a logbook summary. As you
identify a suitable case study or example to report on, you will need to:
 complete a Reflective journal (a reflective journal provides an opportunity for
you to think about the processes you undertook – what went well, what you
would do differently next time); it also helps you to provide evidence for your
assessment
 ask your supervisor/assessor to sign the Supervisor Declaration section at the
end of your Reflective journal.
Your assessor will also observe you as prepare and cook dishes that cater to
customers with special dietary requirements

Tips for completing your Student Logbook

 Read through this assessment and your Student Logbook before you get
started and make sure you understand what you need to do. If you are
unsure, speak to your assessor and/or supervisor.
 Stay up to date! Complete a logbook entry at the end of each time you cook
and ask your supervisor to do the same. Providing organised, complete
evidence forms part of your assessment.
 Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate
Most importantly, ask for help if you are having trouble!

1. Determine production requirements.

To ensure that you have everything that you require to prepare food to meet the
special dietary requirements, you will need to:
 confirm special dietary requirements and select ingredients by:
o confirming the customer’s dietary food allergy or food intolerance
requirements
o recognising the potential health consequences of failing to meet dietary
requirements of customers
o select the special recipes or modify the recipe with suitable substitutes
 or exclude ingredients
o identifying ingredients that may cause health consequences in recipes
o identifying ingredients that may cause health consequences on
packaging
o check the ingredients packaging for food additives and preservatives
o look for ingredients that cause common allergic reactions
o identify ingredients that not meet special dietary requirements
o excluding ingredients from dishes at the request of customers
o select special ingredients that meets the customers’ requirements
o consult with others if required
o ensure that you maintain the nutritional value
o communicate customer requirements with team members
o excluding ingredients from dishes at the request of customers.
The determine production requirements in your journal section of your Logbook
has been provided to help you.

Prepare and cook dishes that cater to people who have special dietary needs for lifestyle, medical
or religious reasons.

Now it’s time to put all of that planning and organising to work. Prepare and cook
food to meet the special dietary requirement. Ensure that you:

 prepare foods to satisfy nutritional and special dietary requirements by:

o following recipes for those with special dietary needs

o communicating dietary requirements to other members of your team

(including in writing where required)
o selecting appropriate ingredients to ensure optimum nutritional quality of
dishes
o using appropriate equipment, preparation and cooking techniques for
special dietary requirements and to retain optimum nutritional values.

 present prepared food:

o in an appetising and attractive manner

o visually evaluating each dish and adjusting its presentation as required.

 work safely and efficiently by:

o storing dishes in appropriate environmental conditions

o minimising waste to maximise profitability

o maintaining a clean and hygienic work area, disposing of or storing

surplus and re-useable by-products according to organisational
procedures (including cost efficiency), working sustainably and efficiently.

Complete a reflective journal for each time you cook a dish to meet special dietary
requirements as part of your assessment for this unit. Don’t forget to ask your
trainer/assessor or supervisor to complete the declaration.
Submit documents to your assessor.

Finalise your Student Logbook. Ensure that all documents are clear and complete.
It should include the following completed documents for each time that you cook a
dish as part of your assessment for this unit.

 Reflective journal (endorsed by your trainer/assessor or supervisor).

Send or submit the completed Student Logbook to your assessor.

Assessment Task 2: Checklist

Student’s name:

Completed
successfully?

Has the following been completed? Yes No Comments

The student has satisfactorily

determined production requirements for
each special dietary requirement dish
including:
 three different food allergies

 three different food intolerances.

The student has satisfactorily completed

a Journal for each special dietary
requirement dish including:
 three different food allergies

 three different food intolerances.

Assessor observations have been

completed and collectively across all
observations (either singular or on
multiple occasions) all boxes have been
checked as Yes and the student
demonstrated their competence as per
the Benchmarks and Quality indicators
provided in the assessor logbook.

The student’s workplace supervisor (or

the assessor if in a training kitchen) has
completed the Supervisor Declaration
Section in the student’s logbook and you
are satisfied that they have answered
Yes to each question, the supervisor has
provided comments/feedback and you
have followed up on any gaps or
concerns you have by discussing this
Provide details of any discussions that
took place in the Comments column.
Task outcome: Satisfactory Not satisfactory

Assessor signature:

Assessor name:

Date:
Final results record

Student name:

Assessor name:

Date:

Unit name: SITHCCC042 Prepare food to meet special dietary requirements

Qualification name:

Final assessment results

Result

Task Type Satisfactory Unsatisfactory Did not submit

Assessment Task 1 Research Report S U DNS

Assessment Task 2 Student Logbook S U DNS

Overall unit results C NYC

Feedback

My performance in this unit has been discussed and explained to me.

I would like to appeal this assessment decision.

Student signature: _________________________________________ Date: _________________

I hereby certify that this student has been assessed by me and that the assessment has been
carried out according to the required assessment procedures.

Assessor signature: _______________________________________ Date: _________________