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Final Assessment Summary Sheet

This summary is to be completed by the Assessor and to be used as a final record of student competence

Student Name: RITIK Student ID: NTCA230174

Start Date: 27/05/2024 Completion Date: 23/06/2024

Unit Code: SITHCCC042

Unit Title: Prepare food to meet special dietary requirements

Student Declaration: CHEATING & PLAGARISM
In accordance with NTCA’s Plagiarism Policy and Procedure, I hereby acknowledge by signing this declaration that I have not
cheated or plagiarised any work in all the assessment tasks undertaken in this unit of competency except where the work has
been correctly acknowledged or as per the specific assessment task instructions.

Student Signature: _____________________________________________________________

Result (Please circle)
Assessment
Assessments Assessment Evidence S - Satisfactory
Method
NS – Not Yet Satisfactory
 Assessment coversheet
Assessment 1 Research report Completed Knowledge Questions S | NYS

Student Practical  Assessment coversheet S | NYS

Assessment 2
Task  CompletedObservations Checklist

Assessor S | NYS
Assessment 3  CompletedObservations Checklist
Observation
Final Assessment Result for this unit: COMPETENT NOT YET COMPETENT
(Assessor to tick the appropriate box)
If Not Yet Competent (please provide reason): -

Student Declaration: Assessor Declaration:

I declare that the evidence I have submitted for this unit of I declare that:
competency is my own work and that:
 I have conducted these assessments in
 I have been assessed in this unit. accordance with principles of assessment and
 I have been provided with feedback. rules of evidence
 I have been advised of my result.  I have provided appropriate feedback to the
 I am aware of my appeal rights. student
 I believe that the evidence submitted by the
student for this unit of competency is students
Student name: ____RITIK________________ own work.
__________
Signature: ____RITIK_________________ Assessor name: ____________________________
Date: ____/_____/_____ Signature: ____________________________
Date: ____/_____/_____

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For office use only

Final Assessment Result Entered onto

Student Management Database Date Initials

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SITHCCC042
Prepare food to meet special dietary requirements

Assessment Tool

Assessment Resource Summary

Assessment Type This is a summative assessment, which requires the assessment to be
conducted in conditions that are safe and replicate the workplace
Unit Assessment Task 1 Research report

Unit Assessment Task 2 Student Practical Task

Assessment Tasks

Unit Assessment Task 3 Assessor Observation

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Assessment Cover Sheet

Please complete cover sheet clearly and accurately for assessment tasks and other types of evidence you submit for your course. All student assessment tasks
submissions including any associated checklists where applicable, are to be attached to this cover sheet.

Student Use
Student ID No NTCA230174
Student Name RITIK

Unit Code SITHCCC042

Unit Title Prepare food to meet special dietary requirements

Assessment No. 1
Assessment Method Research report
 Initial Submission  Re-Submission

Student Declaration I declare that:

 These tasks are my own work.  I have read and understood NTCA’s policy on Plagiarism, cheating and
 None of this work has been completed by any other collusion and understand that if I am found to be in breach of this
person policy, disciplinary action may be taken against me by NTCA.
 These tasks are not plagiarised or colluded with any  I have a copy of my assessment work with me, which I can produce if
other student/s. the original is lost.
 I have correctly referenced all resources and reference
texts throughout these assessment tasks.
Student Signature:RITIK Submission Date:

Assessor Use Only

Outcome

Satisfactory / Not Yet Satisfactory

Assessor Feedback:

Assessor Name: Signature: Date:

Student Submission Receipt:Your submission has been received. Please keep a copy of this record.

Student ID & Name: ……………………………….…………………….….. Submission Date: …………………..…………………………….

Unit Code: ………………………………..……………… Assessment No & Method: ……………………………………..….……..………….

 Initial Submission  Re-Submission

Received By (Name): …………………………………….…. Signature: …………………..……….. Date: …………………..………………..

The results will be updated within twenty-one (21) days from your final submission. Please check your student portal regularly to make sure
that your results are updated. If there are any discrepancies, please discuss with the Trainer/Student Support Officer.

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Assessment Task 1: Research report

Task instructions
 This is an individual assessment.
 To make full and satisfactory responses you should consult a range of learning resources, other
information such as handouts and textbooks, learners’ resources and slides.
 All questions must be answered in order to gain competency for this assessment.
 You must include the following particulars in the footer section of each page of the attached sheets:
o Student ID or Student Name
o Unit ID or Unit Code
o Course ID or Course Code
o Trainer and assessor name
o Page numbers

Information for students

Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the
learning phase of this unit. Ensure that you:
 review the advice to students regarding answering knowledge questions 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.

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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.

1. Research and report.

A Research Report template has been provided. Use the template to complete your
report and then submit it to your assessor.

Ans:-
1. Special Lifestyle Diets:
 Vegetarianism: Avoidance of meat but may include dairy
and eggs (lacto-ovo), dairy only (lacto), eggs only (ovo), or
plant-based only (vegan).
 Veganism: Excludes all animal products including meat,
dairy, eggs, and honey.
 Flexitarianism: Primarily plant-based diet with occasional
meat or animal products.
 Paleo Diet: Emphasizes whole foods, lean proteins, fruits,
vegetables, nuts, and seeds while excluding processed foods,
grains, legumes, and dairy.

Keto Diet: High-fat, low-carbohydrate diet that aims to

induce a state of ketosis for weight loss or other health
benefits.
2. Fad Diets:
 Juice Cleanses: Consuming only fruit or vegetable juices for
a set period.
 Detox Diets: Eliminating certain foods or food groups to rid

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the body of toxins.

 Cabbage Soup Diet: A short-term weight loss diet that
involves consuming mainly cabbage soup for several days.
 Intermittent Fasting: Alternating periods of eating and
fasting, such as the 16/8 method or alternate-day fasting.
3. Special Medical Diets:
 Gluten-Free Diet: Eliminates gluten-containing grains for
individuals with celiac disease or gluten sensitivity.
 Low-FODMAP Diet: Reduces intake of certain fermentable
carbohydrates for individuals with irritable bowel syndrome
(IBS).
 Diabetic Diet: Focuses on managing blood sugar levels
through carbohydrate control, fiber intake, and portion sizes.
 Low-Sodium Diet: Limits salt intake for individuals with
hypertension or heart disease.
4. Food Allergens:
 Common allergens include peanuts, tree nuts, dairy, eggs,
soy, wheat, fish, and shellfish.
 Adherence to strict avoidance measures is crucial to prevent
allergic reactions.
5. Special Religious Diets:
 Halal: Foods that are permissible according to Islamic law,
such as avoiding pork and alcohol.
 Kosher: Foods that adhere to Jewish dietary laws, including
specific methods of slaughter and food preparation.
 Vegetarianism/Veganism: Some religions, such as
Hinduism and Buddhism, promote vegetarianism or veganism
as part of spiritual practice.

Assessor Checklist: Research report

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Questions Satisfactory

The student has satisfactorily provided:  Yes  No

 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:  Yes  No

 food allergies
 food intolerances
 religious sanctions

and provided two examples of each.

The student has accurately described one key health and one key legal  Yes  No
consequence of the provided:
 allergic reaction scenario
 anaphylaxis scenario
 food intolerance scenario.

The student has demonstrated an understanding of the basic principles and  Yes  No
practices of nutrition.
The student has satisfactorily provided an accurate summary of each of the  Yes  No
five Australian Dietary Guidelines.
Moodle Quiz Questions completed online or verbally  Yes  No

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Assessment Cover Sheet

Please complete cover sheet clearly and accurately for assessment tasks and other types of evidence you submit for your course. All student assessment tasks
submissions including any associated checklists where applicable, are to be attached to this cover sheet.

Student Use
Student ID No NTCA230174

Student Name RITIK

Unit Code SITHCCC042

Unit Title Prepare food to meet special dietary requirements

Assessment No. 2
Assessment Method Student Practical Task
 Initial Submission  Re-Submission

Student Declaration I declare that:

 These tasks are my own work.  I have read and understood NTCA’s policy on Plagiarism, cheating
 None of this work has been completed by any other and collusion and understand that if I am found to be in breach of
person this policy, disciplinary action may be taken against me by NTCA.
 These tasks are not plagiarised or colluded with any  I have a copy of my assessment work with me, which I can produce
other student/s. if the original is lost.
 I have correctly referenced all resources and reference
texts throughout these assessment tasks.
Student Signature:RITIK Submission Date:

Assessor Use Only

Outcome

Satisfactory / Not Yet Satisfactory

Assessor Feedback:

Assessor Name: Signature: Date:

Student Submission Receipt:Your submission has been received. Please keep a copy of this record.

Student ID & Name: ……………………………….…………………….….. Submission Date: …………………..…………………………

Unit Code: ………………………………..……………… Assessment No & Method: ……………………………………..….……..………….

 Initial Submission  Re-Submission

Received By (Name): …………………………………….…. Signature: …………………..……….. Date: …………………..………………..

The results will be updated within twenty-one (21) days from your final submission. Please check your student portal regularly to make sure
that your results are updated. If there are any discrepancies, please discuss with the Trainer/Student Support Officer.

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Assessment Task 2 –Practical Task

Information for students

Tasks required for this unit

This unit of competency requires that you:
 communicate verbally and in a non-discriminatory way with three different colleagues or
customers, including at least one from a different social group and one from a different
cultural group, including:

o attempting to overcome language o communicating in line with

barriers appropriate social and cultural
conventions
o being respectful and sensitive

 identify when assistance is required in the above communication and seek help using the
appropriate channels.

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 Practical Taskto 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

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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 Practical Task.

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

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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 Practical Task, you will find some detailed information about
providing evidence, a set of reflective report templates and a Practical Task
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 Practical Task

 Read through this assessment and your Student Practical Task 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 Practical Task 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!

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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 Practical

Task has been provided to help you.

2. 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:

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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.

3. Submit documents to your assessor.

Finalise your Student Practical Task. 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 Practical Task to your assessor.

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Performance Checklist: Task 2

Your task must address the following performance criteria/ performance checklist.
S NYS Trainer/Assessor to complete
To be assessed as satisfactory (S) in this
(Comment and feedback to
assessment task the student needs to
students)
demonstrate competency in the following critical
aspects of evidence:

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
Practical Task.

The student’s workplace supervisor (or the assessor if in a

training kitchen) has completed the Supervisor Declaration
Section in the student’s Practical Task 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.

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