SITHKOP012 Develop recipes for special dietary requirements

Final results record

Student name: Narender Singh

Assessor name:

Date:

Unit name: SITHKOP012 Develop recipes for special dietary requirements

Qualification name:

Final assessment results

Result

Task Type Satisfactory Unsatisfactory Did not submit

Assessment Task 1 Research report S U DNS

Develop and cost recipes

Assessment Task 2 S U DNS
for special diets

Assessment Task 3 Gathering feedback 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:

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 SITHKOP012 Develop recipes for special dietary requirements

Contents
Introduction 3
Assessment for this unit 3
Assessment Task 1: Research report 4
Information for students 4
Activities 5
Assessment Task 1: Checklist 6
Assessment Task 2: Develop and cost recipes for special diets 8
Information for students 8
Activities 9
Assessment Task 2: Checklist 15
Assessment Task 3: Gathering feedback 18
Information for students 18
Activities 19
Assessment Task 3: Checklist 21

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 SITHKOP012 Develop recipes for special dietary requirements

Introduction
Welcome to the Student Assessment Tasks for SITHKOP012 Develop recipes for 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 types of special
diets and dietary requirements.

● Assessment Task 2: Develop and cost recipes for special diets – You must develop eight
recipes for types of special diets and dietary requirements.

● Assessment Task 3: Gather feedback – You must gather and implement feedback on dishes
created.

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 SITHKOP012 Develop recipes for special dietary requirements

Assessment Task 1: Research report

Information for students
In this task, you will research and report on types of special diets and dietary requirements.
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 ’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 has provided you with an
assessment cover sheet, please ensure that you use that.

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 SITHKOP012 Develop recipes for special dietary requirements

Activities
Complete the following activities.

1. Carefully read the following information.

In this task, you will research a range of contemporary special dietary requirements
which are part of Australian society in order to discover their:

● characteristics for:

o special lifestyle diets

o fad diets

o special medical diets

o food allergens

o special religious diets

You will also explore:

● the main customer groups that have special dietary requirements

● nutritional characteristics of the five food groups

● the key health and legal consequences of failing to address special dietary
requirements

● the basic principles and practices of nutrition

● recommendations of the Australian Dietary Guidelines

● nutrients and their food sources

● dietary and nutritional guidelines for various groups

● the roles of professionals who can assist with recipe planning

● suitable substitute ingredients

● ingredients that cause allergic reactions.

2. Research and report.

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

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Research Report Template

Complete the table for dietary and nutritional guidelines for the following groups. You will need to
conduct research on the internet as well as various publications. You will also need a copy of the
Australian Dietary Guidelines that can be found at:
https://www.nhmrc.gov.au/about-us/publications/australian-dietary-guidelines

Other useful websites include: https://www.nrv.gov.au/nutrients-energy-calc,

https://www.eatforhealth.gov.au/webform/daily-nutrient-requirements-calculator,
https://www.betterhealth.vic.gov.au/health/healthyliving/sporting-performance-and-food ,
file:///home/workpc/Downloads/eat-for-educator-guide.pdf

Vitamins and Fibr Carbohydrate Fats Protei Wate General

minerals e s n r Comment
s

Adolescents High High High High High High

Athletes High High High High High High

Children High High High High High High

Defence High High High High High High

force
personnel

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 SITHKOP012 Develop recipes for special dietary requirements

Vitamins and Fibr Carbohydrate Fats Protei Wate General

minerals e s n r Comment
s

Elderly High High High High High High

people

People in High High High High High High

health care

Ill or injured High High High High High High

people

People with High High High High High High

nutritional
and energy
requirements
due to
physical
condition

People in High High High High High High

areas
affected by
disaster or
environmenta
l extremes

People in High High High High High High

remote areas

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Nutritional characteristics of the five food groups

Complete the table for the nutrients for the main five food groups. The link
file:///home/workpc/Downloads/eat-for-educator-guide.pdf is a good source of information.

Food Grain (cereal) foods, Vegetables and Fruit Milk, Lean meat
group mostly wholegrain legumes/beans yoghurt, and poultry,
and/or high cereal cheese fish, eggs,
fibre varieties and/or tofu, nuts
alternative and seeds,
s, mostly legumes/bea
reduced ns
fat

Main The nutrients provided Vegetables, Fruits have Calcium, Iodine, iron,
nutrient by grains include including many essential protein, zinc and
s carbohydrates/starch legumes/beans are nutrients that iodine, vitamin B12
(energy), protein, fibre nutrient dense, low many people vitamin A,
and a wide range of in kilojoules, and don’t get vitamin D,
vitamins and minerals are a good source enough of. riboflavin,
including the B of minerals and vitamin B12
Some
vitamins foliate, vitamins(such as and zinc
examples
thiamine, riboflavin, magnesium, vitamin
include
niacin, iron, vitamin E, C and foliate),
potassium,
zinc, magnesium and dietary fibre and a
fibre, vitamin
phosphorus. range of
C, and foliate.
phytochemicals
including
carotenoids.

Other None None None None None

signific
ant
nutrient
s

Culinary characteristics and ingredients of special, lifestyle,

medical and religious diets

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 SITHKOP012 Develop recipes for special dietary requirements

Complete the following table by providing a brief description of each diet or regime, the health or
other implications of failing to address the special dietary requirement, and at least one suitable
adjustment, replacement or substitute ingredient.

Health/other
Adjustment/
Special implications of
replacement/
lifestyle Description failing to
substitute
diets address special
ingredient
requirements

Lacto ovo Lacto ovo Diet where you only milk and
use only milk eggs
and from eggs
animals

Vegetarian Vegetarian A diet where Only vegetables

only vegetables
and fruits are
consumed but
no meat

Vegan Vegan A diet where Fruits and

only vegetables vegetables
and fruits are
consumed but
no meat

Pescatarian Pescetarianism is the practice of Fine A Pescatarian

incorporating seafood into an otherwise diet refers to the
vegetarian diet. practice of
adding seafood
to a vegetarian
diet of fruits,
vegetables,
beans, whole
grains, eggs,
dairy, nuts, and
seeds

Low or no Fat-free/low fat A diet that has Olive oil, butter

fat less than 0.5 gm.
Fats in a serving.

High or low High carbohydrate/low carbohydrate A diet that More

carbohydrat incorporates carbohydrates
e more amount of
carbohydrates

High or low High or low protein A diet that More meat

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Health/other
Adjustment/
Special implications of
replacement/
lifestyle Description failing to
substitute
diets address special
ingredient
requirements

protein incorporates
more amount of
proteins.

Fad diets

Paleo A modern paleo diet includes fruits, Business fruits,

vegetables, lean meats, fish, eggs, nuts closure, fine vegetables,
and seeds. eggs, nuts and
seeds.

Raw Think uncooked, unprocessed, mostly Health issues Some eat

organic foods. Your staples: raw fruits, unpasteurized
vegetables, nuts, seeds, and sprouted dairy foods, raw
grains. eggs, meat, and
fish.
Your food can
be cold or even
a little bit warm,
as long as it
doesn’t go
above 188
degrees.

Ketogenic ‘’Ketogenic’’ is a term for a low-crab diet Health issues You cut back
(like the Atkins diet). most on the
carbs that are
easy to digest,
like sugar, soda,
pastries and
white bread.

Macrobiotic Macrobiotic diet It is a fashion

diet depending
on the ideas
about food types
obtained from
Zen Buddhism.

Flexitarian Flexitarianism or flexitarism is a semi- Health issues Dairy and eggs

vegetarian diet in which people do not eat

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Health/other
Adjustment/
Special implications of
replacement/
lifestyle Description failing to
substitute
diets address special
ingredient
requirements

meat one or more days a week. A semi-

vegetarian diet, also called a flexitarian, is
one that is centred on plant foods with
limited inclusion of meat.

Special medical diets

Type one Diabetic (type 1 and type 2)/low A condition, in Less

and two sugar/sugar free which body is not carbohydrates
diabetes able to produce or
use insulin

Gluten free Gluten free A diet that does No gluten

not contain gluten products
related products

Dairy free Dairy refers to milk and any part of milk Health issues Fruits and
that comes from cows and other issues vegetables.
mammals. Thus, to be dairy-free, a Meat & poultry.
product must have no milk and no Fish & seafood.
ingredients that are part of milk. Eggs

FODMAPs FODMAP stands for fermentable Health issues Fructose:

oligosaccharides, disaccharides,
Fruits, honey,
monosaccharide’s and polyols, which are
high-fructose
short-chain carbohydrates (sugars) that
corn syrup,
the small intestine absorbs poorly. Some
agave.
people experience digestive distress after
eating them. Lactose:
Dairy.
Fructans:
Wheat, onions,
garlic.
Galactans:
Legumes, such
as beans,
lentils, and

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Health/other
Adjustment/
Special implications of
replacement/
lifestyle Description failing to
substitute
diets address special
ingredient
requirements

soybeans.
Polyols:
Sugar alcohols
and fruits that
have pits or
seeds, such as
apples,
avocados,
cherries, figs,
peaches, or
plums.

Modified Modified texture A diet that uses No solids

texture properly selected
foods with a
suitable
consistency

Low or no Modified sodium or potassium Changing foods Less salts

salt to meet the
requirements of
potassium and
sodium

Food allergens

Peanuts The peanut, also known as the Health issues and No peanut and
groundnut, goober, pindar or monkey nut, fines no peanut oil
is a legume crop grown mainly for its
edible seeds. It is widely grown in the
tropics and subtropics, important to both
small and large commercial producers. It
is classified as both a grain legume and,
due to its high oil content, an oil crop.

Tree nuts Tree nuts include almonds, Brazil nuts, Health issues and No nuts
cashews, hazelnuts, pecans, pistachios fines
and walnuts. An allergy to one tree nut
does not necessarily mean an individual
is allergic to other tree nuts, but certain
tree nuts are closely related, including
cashew with pistachio and pecan with

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Health/other
Adjustment/
Special implications of
replacement/
lifestyle Description failing to
substitute
diets address special
ingredient
requirements

walnut.

Eggs An oval or round object laid by a female Egg allergy, fine No egg and its
bird, reptile, fish, or invertebrate, usually related products
containing a developing embryo.

Cow’s milk Milk is a white liquid food produced by Lactose allergy, No lactose
the mammary glands of mammals. fine

Fish A limbless cold-blooded vertebrate Fish allergy Not fish or

animal with gills and fins living wholly in related products
water.

Crustacean Any of a large class of mostly water- Allergy No Crustacean

dwelling arthropods (as lobsters, shrimps, in the meal
crabs, wood lice, water fleas, and
barnacles) having an exoskeleton of
chitin or chitin and a compound of
calcium. Crustacean adjective.

Sesame A tall annual herbaceous plant of tropical Fine No sesame

seeds and subtropical areas the Old World, seeds
cultivated for its oil-rich seeds.

Soy or soy Soya beans and soy beans are the same Soya allergy No food with
beans thing – the names are used soya
interchangeably, and the same is true of
soya sauce and soy sauce.

Cereals Wheat. Gluten allergy Gluten free food

containing
Rye.
gluten and
their Spelt.
products Barley.
namely
wheat, rye, Unripe spelt grain.
barley, oats, Oats (unless certified gluten free) small
spelts and spelt.
their
Abercorn.
hybridised
strains

Lupin Any leguminous plant of the genus Fine and No lupins

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Health/other
Adjustment/
Special implications of
replacement/
lifestyle Description failing to
substitute
diets address special
ingredient
requirements

Lupines, of North America, Europe, and imprisonment

Africa, with large spikes of brightly
coloured flowers and flattened pods.

Sulphites Sulphites are naturally occurring minerals However, the Cordials, dried
that have a long history of use in foods. severity of these fruit, sausages
They naturally occur in some foods but reactions varies, and wine are
are widely used as a food additive to and steroid- some of the
prevent microbial spoilage and preserve dependent food that
colour. asthmatics, those commonly
with marked contain
airway sulphites
hyperespon
siveness and
children with
chronic asthma,
appear to be at
greater risk. In
addition to
episodic and
acute symptoms,
sulphites may
also contribute to
chronic skin and
respiratory
symptoms.

Special religious diets

Halal Halal A food prepared No food outside

according to the the Islamic food
Islamic principles law
of cooking

Hindu Hindu A diet that No animal

includes mostly driven food
vegetable and
no or less animal
driven products

Kosher Kosher A diet that obey Food that don’t

the rules of old obey jewish

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Health/other
Adjustment/
Special implications of
replacement/
lifestyle Description failing to
substitute
diets address special
ingredient
requirements

jewish laws and food laws

culture

Drug-food interactions, food allergies, food intolerances and

religious dietary sanctions
Complete the following table by providing a brief definition of each of the following terms and
providing two examples of each.

Term Definition Examples

Drug-food A phenomenon where the food got interaction with the Alcohol + stimulants.
interaction medicine you eat.
Grapefruit + statins

Food allergy It is an abnormal response of the food to immune system. Milk allergy
Peanuts allergy

Food It is an issue when the body is not able to digest the food Gluten intolerance
intolerance properly.
Lactose intolerance

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Religious Each religion and culture has its own food requirements. Halal food
dietary
Vegetarian diet
sanctions

Key health and legal consequences of failing to address special

requirements
Complete the following table by providing at least one health and one legal consequence of the
following scenarios.

Scenario type Scenario Possible consequences

Allergic A customer orders coffee and cake in a bistro Health consequences

reaction during a busy weekend lunch service. At the time
of ordering, they clearly state that they have an
allergy to eggs and egg products and check that
the cake they are ordering is egg-free as Legal consequences
advertised on the menu. The waiter assures the
customer that it is. When the waiter takes the
order through to the kitchen, they are careful to
communicate to the kitchen staff that the customer
has an egg allergy and they write the allergy
carefully on the docket. However, when the cake
is served, a sauce containing egg protein is added
to the plate and it is served to the customer. The
customer suffers an allergic reaction requiring
hospitalisation.

Anaphylaxis A resident in an aged care facility has a known Health consequences

allergy to tree nuts causing anaphylaxis. The
allergy is clearly recorded in the resident’s medical
records, in meal plans and as required by all the
legislation. However, there is a change to an Legal consequences
ingredient in one of the sauces used in a standard
recipe which is not picked up when stock is
delivered. The resident unfortunately consumes a
tiny amount of the sauce, suffers an anaphylactic
reaction and passes away as a result.

Food A customer asks the waiter at a restaurant if the Health consequences

sensitivity prawn risotto has the food preservative ‘potassium
sulphite’, as they have food sensitivity to it. It
makes them get a tingly mouth and itchy skin. The
waiter asks the kitchen and they say it doesn’t Legal consequences
contain the preservative. The waiter informs the

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Scenario type Scenario Possible consequences

customer and they order the prawn risotto. After

eating the risotto the customer starts to become
itchy and has a tingly mouth. They inform the
waiter. The waiter informs the kitchen and the chef
checks all the ingredients to find out that green
prawns are sprinkled in potassium sulphite before
they are frozen. This is displayed on the
packaging label.

Food A person with a food intolerance to lactose is Health consequences

intolerance eating at a new restaurant. They forget to advise
the staff about their dietary issue and, when the
meal is brought to the table, they notice that it has
been topped with cheese. The addition of cheese Legal consequences
wasn’t described on the menu. They then advise
the staff they have a lactose intolerance and ask
them to return the dish to the kitchen and prepare
a new one. When the dish comes back to the
table, the waiter assumes that it is safe for them to
eat. The next day, they suffer dietary symptoms
similar to having eaten lactose and the only thing
that they can put it down to is the meal that they
had in the new restaurant. When they contact the
restaurant, they discover that the cheese was
removed from the top of the dish and the same
dish was re-served. The restaurant advises the
customer that there may have been some cheese
throughout the dish as well.

Basic principles and practices of nutrition

Complete the following table for the seven nutrient groups and provide at least two examples of
their food sources.

Definition Examples

Vitamins Vitamins are substances that our bodies They include vitamins A, C, D, E, and K,
need to develop and function normally. choline, and the B vitamins (thiamine,
riboflavin, niacin, pantothenic acid,
biotin, vitamin B6, vitamin B12, and
folate/folic acid).

Minerals Minerals are those elements on the Those essential for health include
earth and in foods that our bodies need calcium, phosphorus, potassium, s
to develop and function normally. odium, chloride, magnesium, iron, zinc,

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Definition Examples

iodine, chromium, copper, fluoride,

molybdenum, manganese, and
selenium.

Fibre Fibre helps regulate the body's use of Plant fibres include seed hairs, such as
sugars, helping to keep hunger and cotton; stem (or best) fibres, such as
blood sugar in check. flax and hemp; leaf fibres, such as sisal

Carbohydrates In organic chemistry, a carbohydrate is The most common and abundant forms
a biomolecule consisting of carbon, are sugars, fibres, and starches
hydrogen and oxygen atoms, usually monounsaturated fats.
with a hydrogen-oxygen atom ratio of
2:1

Fats Fats are a type of nutrient that you get Polyunsaturated fats.
from your diet. It is essential to eat
Saturated fats.
some fats, though it is also harmful to
eat too much. Trans fats.

Protein Protein is found throughout the body—in Skinless, white-meat poultry. Lean beef
muscle, bone, skin, hair, and virtually (including tenderloin, sirloin, eye of
every other body part or tissue. It makes round) ADVERTISEMENT. Skim or low-
up the enzymes that power many fat milk. Skim or low- fat yogurt.
chemical reactions and the haemoglobin
that carries oxygen in your blood.

Water Water is an inorganic compound with

the chemical formula H₂O. It is a
transparent, tasteless,
odourless, and nearly colourless
chemical substance.

Role of professionals
Briefly explain the role of the following professional that may be involved in recipe planning for
customers and provide an example of when you would need to ask their advice.

Definition Role examples

Allied health Allied health professions are health care Art therapists.
professionals professions distinct from optometry,
Drama therapists.
dentistry, nursing, medicine, and
pharmacy. They provide a range of Music therapists.

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Definition Role examples

diagnostic, technical, therapeutic, and Podiatrists.

support services in connection with
Dieticians.
health care.

Dieticians A dietician, medical dietician, or Dieticians.

dietician is an expert in identifying and
treating disease-related malnutrition and
in conducting medical nutrition therapy,
for example designing an enteral tube
feeding regimen or mitigating the effects
of cancer cachexia.

Medical Medical specialists identify and treat Obstetrician/gynaecologists.

specialists diseases with medications, diet, or Cardiologists.
lifestyle changes.
Endocrinologists.
Gastroenterologists

Nutritionists A nutritionist is a person who advises Some people specialize in particular

others on matters of food and nutrition areas, such as sports nutrition, public
and their impacts on health. health, or animal nutrition, among other
disciplines.

Assessment Task 1: Checklist

Student’s name: Narender Singh

Completed
successfully?

Has the following been completed? Yes No Comments

The student has accurately described

the dietary and nutritional guidelines for
different groups:

● adolescents

● athletes

● children

● defence force personnel

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● elderly people

● people in health care

● ill or injured people

● people with nutritional and energy

requirements due to physical
condition

● people in areas affected by disaster

or environmental extremes

● people in remote areas.

The student has 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 diets or dietary regimes
listed in the Research Report Template.

The student has provided an accurate

definition of:

● food allergies

● food intolerances

● religious sanctions

● drug-food interactions

and provided two examples of each.

The student has identified possible

health and legal consequences of failing
to address the following scenarios:

● allergic reaction

● anaphylaxis

● food intolerance

● food sensitivity.

The student has accurately described

nutrients and their food sources:

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● vitamins

● minerals

● fibre

● carbohydrates

● fats

● protein

● water.

The student has accurately described

the role of professionals that assist
planning recipes including:

● allied health professionals

● dietitians

● medical specialists

● nutritionists.

Task outcome: ◻ Satisfactory ◻ Not satisfactory

Assessor signature:

Assessor name:

Date:

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 SITHKOP012 Develop recipes for special dietary requirements

Assessment Task 2: Develop and cost

recipes for special diets
Information for students

Tasks required for this unit

This unit of competency requires that you:

● develop recipes that comply with the dietary and nutritional guidelines for at least eight of
the following groups (one recipe for eight different groups):

o adolescents o people with nutritional and energy

requirements due to physical
o athletes
condition
o children
o people in areas affected by disaster
o defence force personnel or environmental extremes

o elderly people o people in remote areas

o people in health care

● two of the eight recipes must reflect one or more lifestyle dietary requirements

● four of the eight recipes must address one or more medical dietary requirements

● two of the eight recipes must address one or more religious dietary requirements

● develop the above recipes demonstrating:

o basic principles and practices of nutrition.

Instructions for how you will complete these requirements are included below.

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Activities
Complete the following activities.

1. Carefully read the following information.

Successful completion of this unit requires that you demonstrate your skills and
knowledge by evaluating the special dietary requirements of eight different
customer groups and developing and costing eight recipes that address those
needs.
The recipes that you develop must meet the special dietary requirements of eight
of the following groups (your assessor may advise which groups you are to
address):

● adolescents

● athletes

● children

● defence force personnel

● elderly people

● people in health care

● ill or injured people

● people with nutritional and energy requirements due to physical condition

● people in areas affected by disaster or environmental extremes

● people in remote areas.

Two recipes must address one of more lifestyle dietary requirements, which could
include:

● vegetarian

● vegan

● lacto ovo

● pescatarian

● paleo

● raw

● ketogenic

● flexitarian.

Four recipes must address one or more medical dietary requirements, which could
include:

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SITHKOP012 Develop recipes for special dietary requirements

● eating regimes:

o elimination

o macrobiotic

● exclusions for allergies, contraindications with medicines or food intolerance

● fat-free

● fluids

● food preferences

● food restrictions

● gluten-free

● high carbohydrate

● high or low energy

● high or low protein

● high fibre

● low carbohydrate

● low cholesterol

● low fat

● low gluten

● low kilojoule

● low sugar

● modified sodium or potassium

● modified texture

● nutritional requirements

● portion size

● substitutes:

o gluten-free flour

o yeast-free flour

o non-sugar sweeteners

● sugar-free

● type one and two diabetes.

Two recipes must address one or more religious dietary requirements, which could
include:

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SITHKOP012 Develop recipes for special dietary requirements

● halal

● Hindu

● kosher

● vegan

● vegetarian.

It is important that you provide evidence that you have done all of these things and
we have provided you with two templates to work into. You will need eight copies of
the Dietary Requirements Template and a commodity list to complete the Standard
Recipe Card Template. We have also provided you with an Assessment Summary
Sheet, which will help you keep track of your requirements for this task.
You will need access to eight groups of customers to complete this task. For the
purposes of this assessment, your customers might be groups of fellow students,
groups of the customers of your ’s training kitchen or customers in your workplace.
When selecting your customers, carefully consider the criteria listed above and
read through the whole assessment to ensure that you will be able to meet all of
your requirements. Your assessor will assist you to identify a suitable customer
base.

What do I need to demonstrate?

During this task, you will be required to demonstrate a range of the skills and
knowledge that you have developed during your course. These include:

● identifying the recipe requirements by:

o identifying the lifestyle, medical or religious recipe requirements of the

different customer groups
o following any dietary advice provided by other professionals (where
relevant)

● developing recipes for special diets by:

o selecting a variety of suitable ingredients to meet specific requirements

o identifying appropriate combinations of food to meet macro and micro

nutrient requirements
o developing recipes that balance nutritional requirements and variety

o recommending food preparation, cooking and storage methods that

maximise the nutritional value of food
o assessing cost-effectiveness of proposed dishes.

● costing recipes by:

o itemising the components of each dish

o using standard measures

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 SITHKOP012 Develop recipes for special dietary requirements

o calculating portion yields and costs

o using technology to cost recipes.

How will I provide evidence?

You will complete the two templates that have been provided for the eight recipes.
The Assessment Summary Sheet will help you keep track of your requirements for
this task.

Tips for completing develop and cost recipes for special

diets
● Read through this assessment and your templates 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! 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!

2. Identifying the special dietary requirements of each group.

You will need access to eight groups of customers to complete this task. For the
purposes of this assessment, your customers might be groups of fellow students,
groups of the customers of your ’s training kitchen or customers in your workplace.
When selecting your customers, carefully consider the criteria listed above and
read through the whole assessment to ensure that you will be able to meet all of
your requirements. Your assessor will assist you to identify a suitable customer
base.
Work with the customers from each of the eight groups that you identified earlier to
identify their special dietary requirements, food preferences and/or aversions. Keep
in mind that you will use this information to develop recipes which will meet their
needs so you will need to understand:

● their specific dietary requirements

● explain why you choose the recipe to meet the dietary needs

● ingredient choice - how the recipe balances nutritional requirements and

variety

● any food labelling and interpretation

● how preparation, storage cooking methods effect nutrients

● any consultant undertaken.

A Dietary Requirements Template has been provided to help you. You will use the

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information developed in the Dietary Requirements Template to develop and cost

recipes in Step 3.
Save each document as ‘Dietary Requirements’ and include in the filename the
recipe connected with in the SRC. For example, ‘Dietary Requirement Medical 1’.

Record the customer food dietary requirements identified on the Dietary

Requirements template and submit to your assessor.

Dietary Requirements Template

For each recipe you will need to identify the customer’s special dietary requirements, food
preferences and aversions. You will need to complete one of these documents for each recipe.

Dietary requirements
Summarise the dietary requirements of the group. Your summary should include all:

 religious dietary requirements

 food intolerances or allergies
 eating/dietary trends and regimes
 nutrition goals
 contraindications with medicines
 any other dietary and nutrition needs of the group
 food restrictions
 customer preferences and aversions.

You should also include in your summary:

 a description of the health consequences of ignoring the special dietary requirements of

the people in the group
 a description of the process that you used to gather this information
 any liaison that you did with other professionals to identify and confirm the dietary
requirements of members of the group.

Recipe choice
Explain your rationale for selecting the recipe – what are its merits? How does the dish address
the special dietary requirements of the customer?It is a dish that is full of nutritional value. It
includes less sugar and high proteincooked in less oil preferably olive oil.

Describe the steps that you took to respond to the customer’s dietary need. How did you access a
recipe which met the customer’s specific needs?

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 Do your research. Find out what restrictions and special requests you
 get most often at your restaurant.
 Revamp your menu.
 Dedicate space and tools.
 Partner with locals.
 Use icons to label specialty diet items.
 Have a list of ingredients readily available.
 Send out the chef.

Ingredient choice
Describe how you chose ingredients suitable for meeting the customer’s nutritional needs. How
did you ensure that a combination of foods was chosen to meet the nutrient requirements of your
customer/s? How did you ensure balance of nutritional requirements and variety? How did the
ingredients chosen help in regards to dietary diseases and health implications of food choices?

1. Do your research.
2. Revamp your menu.
3. Dedicate space and tools.
4. Partner with locals.
5. Use icons to label specialty diet items
6. Have a list of ingredients readily available.
7. Send out the chef.

➢ Use healthy cooking methods such as steaming, broiling,

grilling and roasting.
➢Cook foods in as little water and for as short a period of time as
possible to preserve all water soluble vitamins (Bs and C).
➢ Use a variety of herbs and spices for additional flavor rather
than relying on salt alone.

Eating a balanced diet

1. eat at least 5 portions of a variety of fruit and vegetables every day

2. Base meals on higher fibre starchy foods like potatoes, bread, rice or pasta.
3. have some dairy or dairy alternatives (such as soya drinks)
4. Eat some beans, pulses, fish, eggs, meat and other protein.

Having too much sugar, salt, or fat in your diet can raise your risk for certain diseases. Healthy
eating can lower your risk for heart disease, stroke, diabetes, and other health conditions. A
healthy eating plan emphasizes vegetables, fruits, whole grains, and fat-free or low-fat dairy
products; includes lean meats, poultry, fish, beans, eggs, and nuts; and limits saturated and
Tran’s fats, sodium, and added sugars.

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Food labelling and interpretation

Describe how you reviewed the food labels to determine the suitability of ingredients. Were
there any implications of using food additives and preservatives?

1. Step 1: Start with the Serving Size.

2. Step 2: Compare the Total Calories to Your Individual Needs.
3. Step 3: Let the Precent Daily Values Be a Guide.
4. Step 4: Check Out the Nutrition Terms.
5. Step 5: Choose Low in Saturated Fat, Added Sugars and Sodium.
6. Step 6: Get Enough Vitamins, Minerals and Dietary Fibre
7. Step 7: Consider the Additional Nutrients

Food preparation/storage/cooking methodology

Describe how the preparation, storage and cooking methods effect the nutrients.

Heat diminishes vitamins and phytonutrients (beneficial plant compounds other than vitamins or
minerals) in fruits and vegetables. The longer they cook, and the higher the temperature, the
greater the nutrient destruction. Even chopping food can begin to erode some of the nutrients.

Describe the cooking process that you used to ensure that the nutritional quality of the dish was
maintained. Why did you choose the process that you did? Why did you choose the equipment
that you did? Explain your choices. Use correct culinary terminology.

Alternative cooking methods such as grilling, roasting, steaming, stir-frying or microwaving

generally preserve a greater amount of vitamins and other nutrients

What cooking methods did you use? How did you prevent cross contamination? How did you
ensure that the dish maintained equivalent nutritional value?

Stir frying and grilling

To prevent cross contamination: Wash hands with soap and hot water before and after handling
food, and after using the bathroom, changing diapers; or handling pets. Use hot, soapy water and
paper towels or clean clothes to wipe up kitchen surfaces or spills. Wash cloths often in the hot
cycle of your washing machine.

Ways to Improve the Nutritional Value of Your Meals

1. Make your plate as colourful as possible. Fruits and vegetables are an essential
component of a healthy diet, so make an effort to incorporate them into every meal.
2. Always go for whole grains.

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3. Include a serving of protein whenever possible.

Consultation
Who did you communicate with about the customer’s dietary need/s? Why did you
choose this person? What information did you seek? How did you clarify their exact
requirements? How did you negotiate an appropriate response with other members of
your team? What specialist advice did you seek? How did you ensure that you
communicated clearly and effectively with other members of your team to ensure that
the customer’s needs were met?
It will be communicated to the manager, chef and supervisor as they can guide us in a
better way and prepare the dish in a good way. They will be asked about the allergies,
dietary requirements
What to do when negotiating
1. Be the first to make an offer. Part of being a good negotiator is taking control of
the deal.
2. Provide set terms instead of price ranges.
3. Use words wisely while negotiating.
4. Ask open-ended questions and be a good listener.
5. Offer a win-win scenario

How did you ensure that you communicated clearly and effectively with other
members of your team to ensure that the customer’s needs were met?

1. Resolve conflicts quickly.

2. Encourage engagement
3. Promote bottom-up communication
4. Strive for transparency.
5. Schedule one-on-one meetings.
6. Provide consistent feedback.

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3. Planning, costing and developing recipes.

Use the information that you developed in Step 2 of this assessment to plan, cost
and document eight recipes Your recipes must meet a range of dietary
requirements across the eight groups that you identified in Step 2.
Note: Keep in mind that there are set criteria for the types of recipes that you must
develop and cost. These are explained in Step 1 above and summarised in the
Assessment Summary Sheet that accompanies this guide.
Each recipe must:

● include a variety of suitable ingredients according to the special dietary needs

being addressed

● include appropriate combinations of food and meet the macro and micro
nutrient requirements of your customer/s

● balance nutritional requirements and variety

● recommend food preparation, cooking and storage methods to maximise the

nutritional values of the food

● be documented using spreadsheet and word processing programs.

A Standard Recipe Card Template has been provided for you to use. You must
complete the Standard Recipe Card Template electronically and each costing must
be completed using Excel or a similar package or the recipe costing software used
in your workplace or .RTO

Record all recipe details and costings in the Standard Recipe Card spreadsheet
and submit to your assessor.

Assessment Summary Sheet Template

Use this sheet to keep track of your assessment requirements for SITHKOP012 Develop recipes
for special dietary requirements.

Student name: Narender Singh

Student number:

A Standard Recipe Card Template

Gluten-Free Chicken Stir-Fry

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Menu item :- Gluten-Free Chicken Stir-Fry

Serving: 4 Food cost $4.50

Running cost $1.25

Preparation time 15 minutes Wages $0.75

Cooking time 20 minutes Total cost $6.50

Total time 35 minutes Mark-up 50%

Ingredients Ingredient cost

Item Amount Unit cost Portion cost

Chicken breast 2 sliced $1.25 $2.50

Gluten-free soy sauce 3 tbs. $0.167 $0.50

Rice vinegar 2 tbs. $0.15 $0.30

Honey 1 tbs. $0.20 $0.20

Garlic 3 clove $0.10 $0.30

Ginger 1 tbs. $0.15 $0.15

Bell peppers 2 sliced $0.50 $1.00

Broccoli florets 2 cup $0.40 $0.80

Carrots 2 $0.20 $0.40

Green onions 4 $0.075 $0.30

Sesame oil 2 tbs. $0.125 $0.25

Corn-starch 1 tbs. $0.10 $0.10

Total ingredient cost: $6.10

Total portion cost: $6.50

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Add other cost: : Packaging, utilities

Mark-up: 50%

Total cost: $9.75

Add GST: 10%

Selling price: $10.73

Instructions:

1. In a small bowl, whisk together gluten-free soy sauce, rice vinegar, honey, minced garlic,
and minced ginger. Set aside.
2. Heat sesame oil in a large skillet or wok over medium-high heat. Add sliced chicken breast
and cook until no longer pink, about 5-7 minutes.
3. Add sliced bell peppers, broccoli florets, julienned carrots, and chopped green onions to
the skillet. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
4. Stir in the sauce mixture and cook for an additional 2-3 minutes until heated through.
5. In a small bowl, mix cornstarch with water to create a slurry. Stir the slurry into the skillet
and cook for another 1-2 minutes until the sauce thickens.
6. Serve hot over cooked rice if desired.

Nutritional Information:

 Calories: 300 per serving

 Fat: 8g per serving
 Carbohydrates: 25g per serving
 Protein: 30g per serving
 Fibre: 5g per serving

Notes:

 Ensure all ingredients used are certified gluten-free to maintain the gluten-free status of
the dish.
 Adjust the vegetables according to preference or availability.

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Lacto-Ovo Vegetarian Spinach and Mushroom Frittata

Menu item :- Lacto-Ovo Vegetarian Spinach and Mushroom Frittata

Serving: 6 Food cost $3.50

Running cost $10.00

Preparation time 15 minutes Wages $0.75

Cooking time 25 minutes Total cost $5.25

Total time 40 minutes Mark-up 50%

Ingredients Ingredient cost

Item Amount Unit cost Portion cost

Eggs 8 large $1.50 $0.1875

Spinach 2 cup $0.75 $0.375

Mushrooms 1 cup $1.00 $1.00

Milk (lacto-ovo vegetarian ¼ cup $0.30 $0.30

option)

Garlic 2 clove $0.20 $0.10

Parmesan cheese ½ cup $1.00 $2.00

onions 1 dice $0.30 $0.30

Olive oil 2 tbs. $0.25 $0.125

Salt and pepper to $0.05 $0.05

taste

Total ingredient cost: $5.35

Total portion cost: $5.25

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Add other cost: : Packaging, utilities

Mark-up: 50%

Total cost: $7.88

Add GST: 10%

Selling price: $8.67

Instructions:

1. Preheat the oven to 375°F (190°C).

2. In a large oven-safe skillet, heat olive oil over medium heat. Add diced onion and sliced
mushrooms, and sauté until softened, about 5 minutes.
3. Add minced garlic and cook for another 1-2 minutes until fragrant.
4. Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
5. In a separate bowl, whisk together eggs, milk, grated Parmesan cheese, salt, and pepper.
6. Pour the egg mixture over the vegetables in the skillet. Stir gently to distribute the
ingredients evenly.
7. Cook on the stovetop for 3-4 minutes until the edges begin to set.
8. Transfer the skillet to the preheated oven and bake for 15-20 minutes until the frittata is
set and golden brown on top.
9. Remove from the oven and let cool slightly before slicing and serving.

Nutritional Information:

 Calories: 200 per serving

 Fat: 12g per serving
 Carbohydrates: 8g per serving
 Protein: 15g per serving
 Fibre: 2g per serving

Notes:

 Feel free to add other vegetables or herbs according to preference.

 This lacto-ovo vegetarian frittata is a versatile dish that can be served for breakfast,
brunch, or dinner.

Lacto-Ovo Vegetarian Pasta Primavera

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Menu item :- Lacto-Ovo Vegetarian Pasta Primavera

Serving: 4 Food cost $3.80

Running cost $1.00

Preparation time 15 minutes Wages $0.75

Cooking time 20 minutes Total cost $5.55

Total time 35 minutes Mark-up 50%

Ingredients Ingredient cost

Item Amount Unit cost Portion cost

Pasta (such as penne 8 oz. $1.00 $1.00

or fusilli)

Olive oil 2 tbs. $0.125 $0.25

Garlic 3 cloves $0.10 $0.30

Cherry tomatoes 1 cup $1.00 $1.00

Zucchini 1 sliced $0.50 $0.50

Yellow squash 1 sliced $0.50 $0.50

Bell peppers (assorted 1 sliced $1.00 $1.00

colours)

Broccoli florets 1 cup $0.40 $0.40

Fresh basil leaves ¼ cup $0.50 $0.50

Parmesan cheese ½ cup $1.20 $0.60

(vegetarian-friendly)

Salt and pepper to $0.05 $0.05

taste

Total ingredient cost: $6.10

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Total portion cost: $5.55

Add other cost: : Packaging, utilities

Mark-up: 50%

Total cost: $8.33

Add GST: 10%

Selling price: $9.16

Instructions:

 Cook pasta according to package instructions. Drain and set aside.

 Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until
fragrant, about 1 minute.
 Add cherry tomatoes, sliced bell peppers, zucchini, yellow squash, and broccoli florets to
the skillet. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
 Add cooked pasta to the skillet along with chopped fresh basil leaves. Toss to combine.
 Season with salt and pepper to taste. Serve hot, garnished with grated Parmesan cheese.

Nutritional Information:

 Calories: 350 per serving

 Fat: 10g per serving
 Carbohydrates: 55g per serving
 Protein: 15g per serving
 Fiber: 8g per serving

Notes:

 Ensure all ingredients used are lacto-ovo vegetarian-friendly, including the

Parmesan cheese.
 Feel free to customize the vegetables based on personal preference or seasonal
availability.

High-Fiber Quinoa and Black Bean Salad

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Menu item :- High-Fiber Quinoa and Black Bean Salad

Serving: 4 Food cost $3.50

Running cost $1.00

Preparation time 15 minutes Wages $0.50

Cooking time 25 minutes Total cost $5.00

Total time 30 minutes Mark-up 50%

Ingredients Ingredient cost

Item Amount Unit cost Portion cost

Quinoa 1 cup $1.00 $1.00

Black beans 1 can(15oz) $0.80 $0.80

Corn kernels 1 cup $0.60 $0.60

Red bell pepper 1 diced $0.75 $0.75

Red onion ½ fine chopped $0.60 $0.30

Cherry tomatoes 1 cup $1.00 $1.00

Cucumber 1 diced $0.50 $0.50

Fresh cilantro ¼ cup $2.00 $0.50

Lime juice 2 tbs. $0.10 $0.20

Olive oil 2 tbs. $0.125 $0.25

Cumin 1 tbs. $0.10 $0.10

Salt and pepper to $0.05 $0.05

taste

Total ingredient cost: $6.80

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Total portion cost: $5.00

Add other cost: : Packaging, utilities

Mark-up: 50%

Total cost: $7.50

Add GST: 10%

Selling price: $8.25

Instructions:

 Cook quinoa according to package instructions. Fluff with a fork and let cool.
 In a large mixing bowl, combine cooked quinoa, black beans, corn kernels, diced red bell
pepper, finely chopped red onion, halved cherry tomatoes, diced cucumber, and chopped
fresh cilantro.
 In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
 Pour the dressing over the quinoa and black bean mixture. Toss until well combined.
 Serve chilled or at room temperature as a refreshing and high-fiber salad option.

Nutritional Information:

 Calories: 300 per serving

 Fat: 8g per serving
 Carbohydrates: 45g per serving
 Protein: 10g per serving
 Fiber: 10g per serving

Notes:

 This salad can be made ahead and stored in the refrigerator for up to 3 days.
 Feel free to add other vegetables or toppings according to preference.

Low-Cholesterol Baked Salmon with Roasted Vegetables

Menu item :- Low-Cholesterol Baked Salmon with Roasted Vegetables

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Serving: 4 Food cost $7.50

Running cost $1.50

Preparation time 15 minutes Wages $1.00

Cooking time 25 minutes Total cost $10.00

Total time 40 minutes Mark-up 50%

Ingredients Ingredient cost

Item Amount Unit cost Portion cost

Salmon fillets 4 fillets(6 oz. $2.50 $10.00

each)

Asparagus spears 1 bunch $2.00 $2.00

Red onion 1 sliced $0.50 $0.50

Cherry tomatoes 1 cup $1.00 $1.00

Baby potatoes 1 lb. $1.50 $1.50

Olive oil 4 tbs. $0.125 $0.50

Lemon 1 sliced $0.50 $0.50

Garlic 4 cloves $0.10 $0.40

Fresh thyme leaves 2 tbs. $0.25 $0.50

Salt and pepper to $0.05 $0.05

taste

Total ingredient cost: $16.45

Total portion cost: $10.00

Add other cost: : Packaging, utilities

Mark-up: 50%

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Total cost: $15.00

Add GST: 10%

Selling price: $16.50

Instructions:

 Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
 Place the salmon fillets on one side of the baking sheet. Arrange the trimmed asparagus
spears, halved cherry tomatoes, sliced red onion, and halved baby potatoes on the other
side.
 In a small bowl, whisk together olive oil, minced garlic, fresh thyme leaves, salt, and
pepper. Drizzle the mixture over the salmon and vegetables.
 Place lemon slices on top of the salmon fillets.
 Bake in the preheated oven for 20-25 minutes until the salmon is cooked through and the
vegetables are tender.
 Serve hot, garnished with additional fresh thyme leaves if desired.

Nutritional Information:

 Calories: 400 per serving

 Fat: 20g per serving
 Carbohydrates: 25g per serving
 Protein: 30g per serving
 Fiber: 5g per serving

Notes:

 This dish is naturally low in cholesterol and provides a healthy and delicious meal
option.
 Adjust cooking time as needed based on the thickness of the salmon fillets.

Low-Fat Vegetable Stir-Fry with Tofu

Menu item :- Low-Cholesterol Baked Salmon with Roasted Vegetables

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Serving: 4 Food cost $5.50

Running cost $1.25

Preparation time 15 minutes Wages $0.75

Cooking time 25 minutes Total cost $7.50

Total time 40 minutes Mark-up 50%

Ingredients Ingredient cost

Item Amount Unit cost Portion cost

Firm tofu 1 block (14 oz.) $2.00 $2.00

Broccoli florets 2 cup $0.40 $0.80

Bell peppers 2 sliced $0.50 $1.00

(assorted colours)

Carrots 2 $0.20 $0.40

Snap peas 1 cup $1.00 $1.00

Ginger 1 tbs. $0.15 $0.15

Low-sodium soy 3 tbs. $0.167 $0.50

sauce

Garlic 3 cloves $0.10 $0.30

Rice vinegar 2 tbs. $0.15 $0.30

Corn-starch 1 tbs. $0.10 $0.10

Water ¼ cup

Olive oil (for stir-frying) 2 tbs. $0.125 $0.25

Green onions 4 $0.075 $0.30

Sesame seeds (optional, $0.20 $0.20

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for garnish)

Total ingredient cost: $7.00

Total portion cost: $7.50

Add other cost: : Packaging, utilities

Mark-up: 50%

Total cost: $11.25

Add GST: 10%

Selling price: $12.38

Instructions:

 In a small bowl, whisk together low-sodium soy sauce, rice vinegar, cornstarch, and water
to make the sauce. Set aside.
 Heat olive oil in a large skillet or wok over medium-high heat. Add minced garlic and
minced ginger. Stir-fry for 1 minute until fragrant.
 Add cubed tofu to the skillet and cook until lightly browned on all sides, about 5-7
minutes.
 Add sliced bell peppers, julienned carrots, broccoli florets, and snap peas to the skillet.
Stir-fry for an additional 5-7 minutes until vegetables are tender-crisp.
 Pour the sauce over the tofu and vegetables in the skillet. Stir well to coat everything
evenly.
 Cook for another 2-3 minutes until the sauce has thickened and everything is heated
through.
 Garnish with chopped green onions and sesame seeds if desired. Serve hot over cooked
rice or noodles.

Nutritional Information:

 Calories: 250 per serving

 Fat: 8g per serving
 Carbohydrates: 20g per serving
 Protein: 20g per serving
 Fiber: 6g per serving

Notes:

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 This Low-Fat Vegetable Stir-Fry with Tofu is a nutritious and flavorful dish that is
low in fat and high in protein.
 Feel free to customize the vegetables according to personal preference or
availability.

Two menus/meal plans must reflect cultural or religious

dietary requirements

Menu 1: Halal Meal Plan

Breakfast:
 Scrambled Eggs with Halal Turkey Bacon
 Whole Wheat Toast
 Fresh Fruit Salad

Lunch:
 Grilled Chicken Shawarma Wraps with Tahini Sauce
 Tabouleh Salad
 Hummus with Pita Bread

Dinner:
 Halal Beef Kebabs with Grilled Vegetables
 Basmati Rice
 Cucumber and Tomato Salad with Mint Yogurt Dressing

Snacks:
 Dates
 Mixed Nuts

Menu 2: Vegan Meal Plan

Breakfast:

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 Overnight Oats with Almond Milk, Chia Seeds, and Mixed Berries
 Vegan Banana Muffins

Lunch:
 Vegan Falafel Wraps with Tahini Sauce and Fresh Veggies
 Quinoa Tabbouleh Salad
 Baba Ganesh with Whole Wheat Pita Bread

Dinner:
 Vegan Chickpea Curry with Coconut Milk
 Brown Rice
 Roasted Vegetable Medley (zucchini, bell peppers, carrots)

Snacks:
 Fresh Fruit Slices (apple, pear, orange)
 Vegan Energy Bites (made with oats, peanut butter, and maple syrup)

4. Submit your work.

Email your completed eight Dietary Requirements documents, your Standard

Recipe Card Spreadsheet and your Assessment Summary Sheet as evidence to
your assessor. Ensure that your files are named according to the file naming
conventions described earlier in this guide and that they are complete and well
organised.

Respected Sir,
Hope this email finds you best in health and spirits. Attached with this mail are the
Dietary requirements template, Standard recipe card spread sheets and
Assessment Summary Sheet. They will be approved after your final consent.

Waiting for your kind.

Regards,

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Assessment Task 2: Checklist

Student’s name: Narender Singh

Completed
successfully?

Has the following been completed? Yes No Comments

The student has satisfactorily evaluated

the special dietary requirements of eight
customer groups.

The student has satisfactorily identified

two dietary, two religious and four
medical recipe requirements of different
customer groups.

The student has satisfactorily identified

two lifestyle dietary requirements.

The student has satisfactorily identified

four medical dietary requirements.

The student has satisfactorily liaised with

other professionals to identify and
confirm customer requirements if
required.

The student has satisfactorily used

suitable foods to meet customer
requirements.

The student has satisfactorily identified

appropriate combinations of food to meet
macro and micro nutrient requirements.

The student has satisfactorily ensured a

variety of nutrients in recipes.

The student has satisfactorily

recommended food preparation, cooking
and storage methods to maximise

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 SITHKOP012 Develop recipes for special dietary requirements

nutritional value of food.

The student has satisfactorily developed,

costed and documented eight recipes
that address the needs of eight different
customer groups, including:

● two lifestyle recipe requirements

● four medical dietary requirements

● two religious recipe requirements.

The student has satisfactorily calculated

expenditure items to determine
production costs of recipe items.

The student has satisfactorily calculated

portion yields and costs from ingredients
using:

● standard measures

● standard yield test

● food cost percentage

● budgeted sales price

● GST.

The student has satisfactorily assessed

cost-effectiveness of proposed dishes
against budgetary constraints.

The student has satisfactorily

demonstrated knowledge of the
principles of nutrition including:

● factors influencing food choices

● food labelling

● role and implications of food

additives and preservatives

● potential health and reputational

implications of food choices

● the role of good nutrition in avoiding

dietary disease

● the impact of cooking process on

nutrition

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 SITHKOP012 Develop recipes for special dietary requirements

● the Australian Dietary Guidelines.

The student has satisfactorily developed

recipes that considered customer
preferences and aversions.

Task outcome: ◻ Satisfactory ◻ Not satisfactory

Assessor signature:

Assessor name:

Date:

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Assessment Task 3: Gathering

feedback
Information for students
In this task, you are required to analyse the customer satisfaction feedback provided in the
scenario supplied. You will then use that analysis to make recommendations on how the recipe
could be improved.
You will need access to:

● your learning resources and other information for reference

● your Recipe Feedback 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 ’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 has provided you with an
assessment cover sheet, please ensure that you use that.

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Activities

Complete the following activities.

1. Carefully read the following information.

In this task, you are required to monitor and evaluate your recipes to determine if
your dishes will meet the dietary requirements of the relevant customer groups.
Select one recipe from each of the dietary types: lifestyle, medical and religious to
receive feedback on.
In this task you will need to meet with colleagues, customers and other
professionals to obtain feedback.
You will listen and respond to routine customer feedback and ask questions of
health and other professionals to determine the suitability of your recipe
choice and evaluate if it:

● meets the customer group’s special dietary requirements

● follows the basic principles and practices of nutrition

● follows the Australian Dietary Guidelines

● uses suitable ingredients, preparation, cooking and storage methods

● avoids ingredients that cause allergic reactions

● avoids the use of food additives and preservatives.

Note: if you are undertaking this task in a simulated commercial kitchen

environment your assessor will organise for people to play the roles of the
required personnel. Your assessor will provide you with details about who
these people will be and when you will get to engage with them.

2. Gather feedback.

Once you have created your dishes you need to evaluate them to determine if your
dishes will meet the dietary requirements of the customer group. Provide each of
your recipes to your colleagues, customers and industry specialists and request
their feedback. The feedback should be obtained in person or via video
conferencing software if you cannot meet the person ‘face to face’.
You will need to use effective listening and questioning techniques to gather
feedback from colleagues, customers and other professionals.
You will need to evaluate the feedback given and make any changes required to
your recipes. As part of the process you need to consider the feedback and
whether it is suitable to the dish and the customers to which it is targeted.

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Record the feedback received as well as what changes or improvements you would
make to your dishes on the Recipe Feedback template and submit to your
assessor.
Also submit any recipes that were changed due to feedback.

Recipe Feedback Template

Gathering feedback
Provide the eight recipes you have created in your Standard Recipe Card Spread sheet to
colleagues, customers and industry specialists to evaluate.
Summarise the feedback that was given including any recommendations for changes

Feedback received

Well suited

Lifestyle
Very good

Excellent

Up to the mark

Medical
Very good

Well suited

Religious
According to the requirement

Adjust recipes
Did you receive any recommendations on how your recipe could be improved? How did you
determine if the recommendation is suitable? What changes will you make to your recipes based
on the feedback you were given?

You will need to submit to your assessor any recipes that were adjusted due to this feedback.

No. I did not receive any negative feedback. My colleagues, customers and industry specialists
really liked the recipes. So, no major changes were suggested.

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Assessment Task 3: Checklist

Student’s name: Narender Singh

Completed
successfully?

Has the following been completed? Yes No Comments

The student has satisfactorily listened

and responded to customer feedback
and ask questions of health and other
professionals to determine recipe
suitability.

The student has satisfactorily analysed

the suitability of recipes against dietary
goals, nutritional requirements and
customer needs.

The student has satisfactorily adjusted

recipes based on feedback and
suitability.

Task outcome: ◻ Satisfactory ◻ Not satisfactory

Assessor signature:

Assessor name:

Date:

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Assessment Summary Sheet Template

Use this sheet to keep track of your assessment requirements for SITHKOP012 Develop recipes
for special dietary requirements.

Student name: ___________________________________________________________________________

Student number: __________________________________________________________________________

Requirement 1 – Evaluate the dietary requirements of two

customer groups
The student must evaluate the special dietary requirements of at least two customer
groups.

Groups Date

Group 1

Group 2

Requirement 2 – Develop and cost six menus or meal plans

The student must develop and cost six menus or meal plans that address the needs of
the customer groups identified in requirement 1. The menus or meal plans must, whether
in combination or individually, address at least six of the special dietary requirements
from the following list.

Menu/meal plan Dietary requirement Select six from this list

Menu/meal plan 1 o eating regimes:

o elimination
Menu/meal plan 2
o macrobiotic
Menu/meal plan 3
o exclusions for allergies,
contraindications with
Menu/meal plan 4
medicines or food intolerance
Menu/meal plan 5 o fat-free

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Menu/meal plan Dietary requirement Select six from this list

Menu/meal plan 6

o fluids
o food preferences
o food restrictions
o gluten-free
o high carbohydrate
o high or low energy
o high or low protein

o high fibre
o lacto ovo
o low carbohydrate
o low cholesterol
o low fat
o low gluten
o low kilojoule
Requirement 3 – Two menus/meal plans must reflect cultural or
religious dietary requirements
Two of the menus or meal plans must reflect one or more cultural or religious dietary
requirements from the following list:
o halal

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o Hindu
o kosher
o vegan
o vegetarian.

Cultural/religious dietary requirements Date

Menu 1

Menu 2

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Requirement 4 – Two of the menus or meal plans must address the

special dietary requirements of different customer groups
Two of the menus or meal plans must address the special dietary requirements of different
customer groups from the following list:
o adolescents
o athletes
o children
o defence forces
o elderly
o health care
o ill or injured
o infants
o international tourists
o nutritional and energy requirements due to physical condition
o people in areas affected by disaster or environmental extremes
o people from different socioeconomic groups
o people in remote areas
o those with weight problems (underweight/overweight/obese).

Different customer groups Date

Menu 1

Menu 2

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Dietary Requirements Template

For each recipe you will need to identify the customer’s special dietary requirements, food
preferences and aversions. You will need to complete one of these documents for each recipe.

Dietary requirements
Summarise the dietary requirements of the group. Your summary should include all:
 religious dietary requirements
 food intolerances or allergies
 eating/dietary trends and regimes
 nutrition goals
 contraindications with medicines
 any other dietary and nutrition needs of the group
 food restrictions
 customer preferences and aversions.
You should also include in your summary:
 a description of the health consequences of ignoring the special dietary requirements of the
people in the group
 a description of the process that you used to gather this information
 any liaison that you did with other professionals to identify and confirm the dietary
requirements of members of the group.

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Recipe choice
Explain your rationale for selecting the recipe – what are its merits? How does the dish address the
special dietary requirements of the customer?

Describe the steps that you took to respond to the customer’s dietary need. How did you access a
recipe which met the customer’s specific needs?

Ingredient choice
Describe how you chose ingredients suitable for meeting the customer’s nutritional needs. How did
you ensure that a combination of foods was chosen to meet the nutrient requirements of your
customer/s? How did you ensure balance of nutritional requirements and variety? How did the
ingredients chosen help in regards to dietary diseases and health implications of food choices?

Food labelling and interpretation

Describe how you reviewed the food labels to determine the suitability of ingredients. Were there
any implications of using food additives and preservatives?

Food preparation/storage/cooking methodology

Describe how the preparation, storage and cooking methods effect the nutrients.

Describe the cooking process that you used to ensure that the nutritional quality of the dish was
maintained. Why did you choose the process that you did? Why did you choose the equipment that
you did? Explain your choices. Use correct culinary terminology.

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What cooking methods did you use? How did you prevent cross contamination? How did you
ensure that the dish maintained equivalent nutritional value?

Consultation
Who did you communicate with about the customer’s dietary need/s? Why did you choose this
person? What information did you seek? How did you clarify their exact requirements? How did you
negotiate an appropriate response with other members of your team? What specialist advice did
you seek? How did you ensure that you communicated clearly and effectively with other members
of your team to ensure that the customer’s needs were met?

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Recipe Feedback Template

Gathering feedback
Provide the eight recipes you have created in your Standard Recipe Card Spreadsheet to
colleagues, customers and industry specialists to evaluate.
Summarise the feedback that was given including any recommendations for changes.

Feedback received

Lifestyle

Medical

Religious

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Adjust recipes
Did you receive any recommendations on how your recipe could be improved? How did you
determine if the recommendation is suitable? What changes will you make to your recipes based
on the feedback you were given?
You will need to submit to your assessor any recipes that were adjusted due to this feedback.

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Research Report Template

Complete the table for dietary and nutritional guidelines for the following groups. You will need to conduct research on the internet as well as various
publications. You will also need a copy of the Australian Dietary Guidelines that can be found at:
https://www.nhmrc.gov.au/about-us/publications/australian-dietary-guidelines
Other useful websites include: https://www.nrv.gov.au/nutrients-energy-calc, https://www.eatforhealth.gov.au/webform/daily-nutrient-requirements-
calculator, https://www.betterhealth.vic.gov.au/health/healthyliving/sporting-performance-and-food, file:///home/workpc/Downloads/eat-for-educator-
guide.pdf

Vitamins and minerals Fibre Carbohydrate Fats Protein Water General Comments
s

Adolescents

Athletes

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Vitamins and minerals Fibre Carbohydrate Fats Protein Water General Comments
s

Children

Defence
force
personnel

Elderly
people

People in
health care

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Vitamins and minerals Fibre Carbohydrate Fats Protein Water General Comments
s

Ill or injured
people

People with
nutritional
and energy
requirements
due to
physical
condition

People in
areas
affected by
disaster or
environmenta
l extremes

People in
remote areas

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Nutritional characteristics of the five food groups

Complete the table for the nutrients for the main five food groups. The link file:///home/workpc/Downloads/eat-for-educator-guide.pdf is a good source of
information.

Food group Grain (cereal) foods, Vegetables and Fruit Milk, yoghurt, cheese Lean meat and
mostly wholegrain legumes/beans and/or alternatives, poultry, fish, eggs,
and/or high cereal mostly reduced fat tofu, nuts and seeds,
fibre varieties legumes/beans

Main nutrients

Other significant
nutrients

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Culinary characteristics and ingredients of special, lifestyle, medical and religious diets
Complete the following table by providing a brief description of each diet or regime, the health or other implications of failing to address the special
dietary requirement, and at least one suitable adjustment, replacement or substitute ingredient.

Health/other
Adjustment/
Special lifestyle implications of failing
Description replacement/
diets to address special
substitute ingredient
requirements

Lacto ovo

Vegetarian

Vegan

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Health/other
Adjustment/
Special lifestyle implications of failing
Description replacement/
diets to address special
substitute ingredient
requirements

Pescatarian

Low or no fat

High or low
carbohydrate

High or low
protein

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Health/other
Adjustment/
Special lifestyle implications of failing
Description replacement/
diets to address special
substitute ingredient
requirements

Fad diets

Paleo

Raw

Ketogenic

Macrobiotic

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Health/other
Adjustment/
Special lifestyle implications of failing
Description replacement/
diets to address special
substitute ingredient
requirements

Flexitarian

Special medical diets

Type one and two

diabetes

Gluten free

Dairy free

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Health/other
Adjustment/
Special lifestyle implications of failing
Description replacement/
diets to address special
substitute ingredient
requirements

FODMAPs

Modified texture

Low or no salt

Food allergens

Peanuts

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Health/other
Adjustment/
Special lifestyle implications of failing
Description replacement/
diets to address special
substitute ingredient
requirements

Tree nuts

Eggs

Cow’s milk

Fish

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Health/other
Adjustment/
Special lifestyle implications of failing
Description replacement/
diets to address special
substitute ingredient
requirements

Crustacea

Sesame seeds

Soy or soy beans

Cereals
containing gluten
and their products
namely wheat,
rye, barley, oats,
spelts and their
hybridised strains

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Health/other
Adjustment/
Special lifestyle implications of failing
Description replacement/
diets to address special
substitute ingredient
requirements

Lupin

Sulphites

Special religious diets

Halal

Hindu

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Health/other
Adjustment/
Special lifestyle implications of failing
Description replacement/
diets to address special
substitute ingredient
requirements

Kosher

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Drug-food interactions, food allergies, food intolerances and religious dietary sanctions
Complete the following table by providing a brief definition of each of the following terms and providing two examples of each.

Term Definition Examples

Drug-food
interaction

Food allergy

Food
intolerance

Religious
dietary
sanctions

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Key health and legal consequences of failing to address special requirements

Complete the following table by providing at least one health and one legal consequence of the following scenarios.

Scenario type Scenario Possible consequences

Allergic reaction A customer orders coffee and cake in a bistro during a busy weekend lunch Health consequences
service. At the time of ordering, they clearly state that they have an allergy to
eggs and egg products and check that the cake they are ordering is egg-free as
advertised on the menu. The waiter assures the customer that it is. When the
waiter takes the order through to the kitchen, they are careful to communicate to Legal consequences
the kitchen staff that the customer has an egg allergy and they write the allergy
carefully on the docket. However, when the cake is served, a sauce containing
egg protein is added to the plate and it is served to the customer. The customer
suffers an allergic reaction requiring hospitalisation.

Anaphylaxis A resident in an aged care facility has a known allergy to tree nuts causing Health consequences
anaphylaxis. The allergy is clearly recorded in the resident’s medical records, in
meal plans and as required by all the legislation. However, there is a change to
an ingredient in one of the sauces used in a standard recipe which is not picked
up when stock is delivered. The resident unfortunately consumes a tiny amount of Legal consequences
the sauce, suffers an anaphylactic reaction and passes away as a result.

Food sensitivity A customer asks the waiter at a restaurant if the prawn risotto has the food Health consequences
preservative ‘potassium sulphite’, as they have food sensitivity to it. It makes them
get a tingly mouth and itchy skin. The waiter asks the kitchen and they say it
doesn’t contain the preservative. The waiter informs the customer and they order
the prawn risotto. After eating the risotto the customer starts to become itchy and Legal consequences
has a tingly mouth. They inform the waiter. The waiter informs the kitchen and the

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Scenario type Scenario Possible consequences

chef checks all the ingredients to find out that green prawns are sprinkled in
potassium sulphite before they are frozen. This is displayed on the packaging
label.

Food A person with a food intolerance to lactose is eating at a new restaurant. They Health consequences
intolerance forget to advise the staff about their dietary issue and, when the meal is brought
to the table, they notice that it has been topped with cheese. The addition of
cheese wasn’t described on the menu. They then advise the staff they have a
lactose intolerance and ask them to return the dish to the kitchen and prepare a Legal consequences
new one. When the dish comes back to the table, the waiter assumes that it is
safe for them to eat. The next day, they suffer dietary symptoms similar to having
eaten lactose and the only thing that they can put it down to is the meal that they
had in the new restaurant. When they contact the restaurant, they discover that
the cheese was removed from the top of the dish and the same dish was re-
served. The restaurant advises the customer that there may have been some
cheese throughout the dish as well.

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Basic principles and practices of nutrition

Complete the following table for the seven nutrient groups and provide at least two examples of their food sources.

Definition Examples

Vitamins

Minerals

Fibre

Carbohydrates

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Definition Examples

Fats

Protein

Water

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Role of professionals
Briefly explain the role of the following professional that may be involved in recipe planning for customers and provide an example of when you would
need to ask their advice.

Definition Role examples

Allied health
professionals

Dietitians

Medical specialists

Nutritionists

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