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SITHKOP004 – Assessment Booklet – My Assignment Tutor

SITHKOP004 – Assessment Booklet – My Assignment Tutor

November 2, 2021 by B3ln4iNmum

SITHKOP004Develop menus for special dietary requirementsAssessment BookletSTUDENT COPY Student Name:Student ID No: SITHKOP004 Develop menus for special dietary requirementsSITHKOP004 – Assessment Booklet –Student copyVersion 4.21 Copyright Pax InstituteCRICOS No. 03152D RTO No. 22207 Page 2 of 36Table of ContentsTable of Contents……………………………………………………………………………………………………………………………..2How Do I Use This Booklet?……………………………………………………………………………………………………………..3Section 1: Introduction to the Unit of Competency ……………………………………………………………………………4Assessment Resource Summary …………………………………………………………………………………………………………4Section 1: General Instructions to Student……………………………………………………………………………………………5General information on Assessment Methods ………………………………………………………………………………………8Learner Declaration ………………………………………………………………………………………………………………………….9Assessment 1 – Project ………………………………………………………………………………………………………………..11Menu mapping to performance evidence……………………………………………………………………………………………11Assessment 1 – Assessor Checklist …………………………………………………………………………………………………..14Assessor Use ONLY ……………………………………………………………………………………………………………………….14Assessment 2 -Project……………………………………………………………………………………………………………………..23Assessment 2 – Assessor Checklist …………………………………………………………………………………………………..24Assessor Use ONLY ……………………………………………………………………………………………………………………….24Assessment 3 – Case Study………………………………………………………………………………………………………………27Coeliac Guest:………………………………………………………………………………………………………………………………..29Fructose Guest: ………………………………………………………………………………………………………………………………30Vegan Guest:………………………………………………………………………………………………………………………………….31Hypertension (High blood pressure) Guest: ……………………………………………………………………………………….32Assessment 3 – Assessor Checklist …………………………………………………………………………………………………..33Assessor Use ONLY ……………………………………………………………………………………………………………………….33SITHKOP004 Develop menus for special dietary requirementsSITHKOP004 – Assessment Booklet –Student copyVersion 4.21 Copyright Pax InstituteCRICOS No. 03152D RTO No. 22207 Page 3 of 36How Do I Use This Booklet? Your assessor will go through this Assessment Booklet and theassessment activities with you in detail, before the assessmentprocess begins.This Assessment Booklet isdivided into two sections:• Section1 – which providesgeneral information aboutthe unit(s) of competencyyou, will be assessed in.• The Section 2 containsspecific detailed informationof the assessmentcomponent activities. Youwill need to complete eachassessment activitycompletely and to therequired standard explainedto you by your trainer and inthis Assessment Booklet inorder to achieve competencein this assessment process SITHKOP004 Develop menus for special dietary requirementsSITHKOP004 – Assessment Booklet –Student copyVersion 4.21 Copyright Pax InstituteCRICOS No. 03152D RTO No. 22207 Page 4 of 36Section 1: Introduction to the Unit of Competency Assessment Resource SummaryUnit DetailsSITHKOP004 Develop menus for special dietary requirementsAssessment TypeThis is a summative assessment, which requires each student to haveadequate practice prior to undertaking this assessment.Assessment MethodsProjectsAssessment 1(6 different dietary menus to be developedand costed including:• 2 religious• 2 special needs customer groupsProject and Role PlayAssessment 2Evaluate menus using 2 types of feedbackand adjustCase StudyAssessment 3Case study -Evaluate menus and makeamendmentsWritten AssessmentAssessment 5(Please refer to separate document)Unit SummaryThis unit describes the performance outcomes, skills and knowledge required to develop menus and meal plansfor people who have special dietary needs for health, lifestyle and cultural reasons. It requires the ability toidentify the dietary requirements of customers, develop special menus and meal plans to meet thoserequirements, cost menus and to monitor and evaluate the success of menu performance.The unit applies to all hospitality and catering organizations that prepare and serve food. This includes hotels,clubs, restaurants, educational institutions, health establishments, defense forces, cafeterias, kiosks, cafes,residential caterers, in flight and other transport caterers, event and function caterers.It applies to those people who operate independently or with limited guidance from others such as senior cooks,chefs, catering supervisors and managers.No occupational licensing, certification or specific legislative requirements apply to this unit at the time ofpublication. Unit CodeTitleTraining package code and titleSITHKOP004Develop menus for specialdietary requirementsSIT Tourism Travel andHospitality Training PackageKitchen Operations*Pre-requisite UnitNil SITHKOP004 Develop menus for special dietary requirementsSITHKOP004 – Assessment Booklet –Student copyVersion 4.21 Copyright Pax InstituteCRICOS No. 03152D RTO No. 22207 Page 5 of 36Section 1: General Instructions to StudentPlease read all the information before you proceed to complete the assessment tasks. If you do notunderstand any part of these instructions, please ask your trainer/assessor.Objective of AssessmentThe primary objective of assessment is to support and encourage your learning. Assessment results givethe assessor an indication of how well you have learnt in class and or areas you may need extra supportwith. The assessments are intended to be equitable, fair and flexible. All the information, skills andknowledge being assessed by the assessments have been based on theory, practical and skills delivered byyour trainer/assessor during classes, and or during self-directed study and meet the requirements of theunit of competency.Assessment Feedback and Support throughout the Assessment ProcessStudents are encouraged to reflect on key observations and issues encountered during their studies toencourage learning. Knowing what you understand or have mastered and identifying where you need toimprove the critical skills for successful learning.Your assessor will give you feedback throughout the duration of the unit you are studying and afterassessment results. The feedback given to you will always be to support your achievements and to monitoryour progress throughout your studies.Reasonable Adjustment or Special NeedsIn the situation where you or your trainer/assessor feel that extra support needs to be given, you shouldorganise a time to meet with your trainer/assessor and discuss the options PAX Institute of Education canoffer. Your trainer’s/assessor’s aim is to ensure the successful completion of your course with the leastamount of difficulty.Reasonable adjustment will be provided for all students who need it, this includes, but not limited tostudents with a disability or learning difficulty; according to the nature of the disability or difficulty,reasonable adjustments are made to ensure that the student is not presented with artificial barriers todemonstrating achievement in the program of study. Reasonable adjustments may include the use ofadaptive technology, educational support, and alternative methods of assessment such as oral assessment.Students whose level of Language, Literacy and Numeracy is low will be provided support as perreasonable adjustment and classes for improving their Language, Literacy and Numeracy levels.In assessing the competence of individuals, assessors must provide reasonable adjustments to ensure theassessment principles of fairness and flexibility are addressed.SITHKOP004 Develop menus for special dietary requirementsSITHKOP004 – Assessment Booklet –Student copyVersion 4.21 Copyright Pax InstituteCRICOS No. 03152D RTO No. 22207 Page 6 of 36Achieving a Satisfactory Result and ReassessmentThis qualification is based on Competency based training.There are two outcomes for each assessment task level:S (S) = Satisfactory(NS) = Not Satisfactory (requires more training and experience or evidence to complete the assessment).Students must achieve a Satisfactory result (S) for all components of the unit tasks to be deemed overallCompetent (C) in each unit.▪ Should students not be successful in their attempt, the assessor will provide directive feedback toguide to success in the second attempt – second submission. The two attempts are of no cost to thestudents.▪ If students still not achieve a Satisfactory result, they will be given one (1) re-assessmentopportunity which will incur a fee. Please refer to the fee schedule located on the website.▪ Should students not reach competency after the re-assessment attempt, they will be re-enrolled inthe Unit of CompetencyAppeal an Academic DecisionWhere a student does not agree with the Assessors decision they should first discuss the issue with theassessor and try to reach an understanding of the decision and a way forward to get the issue resolved.If the student still wishes to pursue the matter further – they may then lodge an appeal following theCollege’s Complaints and Appeals process. Please refer to the PAX Institute of Education Complaints andAppeals Policy for further details.Cheating and PlagiarismPAX Institute of Education will not tolerate cheating and plagiarism from any student. Evidence ofplagiarism and cheating is treated seriously. The Institute imposes severe penalties on students whocheat and plagiarise. Consequences for students engaging in such practices may include but not limitedto: being deemed Not Yet Satisfactory in the assessment; or Not Yet Competent in the unit; orexclusion from the course.Your assessor will check your work through the antiplagiarism software Plagiarism Checker XSITHKOP004 Develop menus for special dietary requirementsSITHKOP004 – Assessment Booklet –Student copyVersion 4.21 Copyright Pax InstituteCRICOS No. 03152D RTO No. 22207 Page 7 of 36Submitting Assessment TasksStudents must submit all assessment tasks together with the provided cover sheet. Work submittedwithout a coversheet will not be accepted.ALL tasks must be completed in Intelligible English. It is preferable that tasks are typed, where this is notpossible or where room is provided on a paper for short answers, students must write clearly.Copy of students workStudents are required to hold a copy of their submitted assessment task prior to their submission to PAXInstitute of Education.Cover sheetsStudent must submit a completed coversheet with all assessment tasks, ensuring the student declarationsection is signed. Assessment cover sheets are available from the front office.Due datesSubmissions must be made by the due date. Late submissions will be treated as reassessment unless thestudent is granted pre-approval. For the procedure on how to obtain extensions, refer to the Due DateExtensions section.ReferencingAll information taken from the internet or from another source must be properly cited using an in-textcitation or footnote citation and include the full source in the reference list.Student Access to RecordsStudents have the right to access current and accurate records of their participation and results at anytime. Students can see their results by requesting the information from their trainer/assessor or canrequest a copy of records by contacting student administration.Due Date and ExtensionsStudents must submit all tasks on or before the due date set for each Unit of Competency. Should studentsneed extensions, they must consult the Academic Manager. Extension can only be obtained if the need isgenuine, or under compassionate circumstances.Students are required to submit their request for extension in writing to the Academic Manager and attachany supporting document.SITHKOP004 Develop menus for special dietary requirementsSITHKOP004 – Assessment Booklet –Student copyVersion 4.21 Copyright Pax InstituteCRICOS No. 03152D RTO No. 22207 Page 8 of 36General information on Assessment MethodsAssessment tasks may be structured with any combination, but not limited to, of:a) Written Assessment / Quizb) Practical Observation / Demonstration / Role Playc) Project/Report/presentationd) Case Study / Assignmente) LogbookEach unit will clearly show1. How many tasks there are2. What the nature of the task is – (see above)Students must complete all of tasks correctly and gain a satisfactory result in all tasks in order to be deemedCompetent in the unit.SITHKOP004 Develop menus for special dietary requirementsSITHKOP004 – Assessment Booklet –Student copyVersion 4.21 Copyright Pax InstituteCRICOS No. 03152D RTO No. 22207 Page 9 of 36Learner DeclarationI understand what is required to be completed in this assessment. I have been fully informed of theinstructions and I am confident to proceed. Learner Name:Learner Signature:Date: SITHKOP004 Develop menus for special dietary requirementsSITHKOP004 – Assessment Booklet –Student copyVersion 4.21 Copyright Pax InstituteCRICOS No. 03152D RTO No. 22207 Page 10 of 36This page is left intentionally blankSITHKOP004 Develop menus for special dietary requirementsSITHKOP004 – Assessment Booklet –Student copyVersion 4.21 Copyright Pax InstituteCRICOS No. 03152D RTO No. 22207 Page 11 of 36Assessment 1 – ProjectThis assessment focuses on your ability to develop and cost six (6) menus to meet six (6) different specialdietary requirements.Two (2) of these menus need to be based on a religious or cultural menu.At least two (2) of the remaining menus must cater to a specific dietary request for a specific customergroup.This unit builds further on your knowledge and skills gained from the unit SITHKOP002 where youidentified different menu types/styles. You may like to refer back to this unit for assistance particularly withyour cyclical menu that you have already produced.The 6 different menus you will prepare will be based on the following criteria:1. Hindu2. Kosher3. Coeliac4. Low carb and/or Low calorie and/or low fat (for weight issues)5. Modified texture6. DiabeticMenu mapping to performance evidence 1. HinduReligious./cultural menu2. KosherReligious. /cultural menu3. CoeliacSpecial dietary requirement 14.a) Low carbb) Low calorie)c) Low fatSpecial dietary requirements X 3Different customer groups• Overweight/obese5. Modified textureSpecial dietary requirementsDifferent customer groups:• Elderly• Injured e.g. Broken jaw• Infant6. DiabeticSpecial dietary requirements menusDifferent customer groupsHealth care SITHKOP004 Develop menus for special dietary requirementsSITHKOP004 – Assessment Booklet –Student copyVersion 4.21 Copyright Pax InstituteCRICOS No. 03152D RTO No. 22207 Page 12 of 36Each of the 6 costed menus must include as a minimum for one (1) day• 1 x Breakfast• 1 x Lunch• 1 x DinnerChoose one (1) of the menus and write a cyclical menu for 7 days rotating, include alsomorning and afternoon teaFor the remaining five (5) menus• 03 x Breakfast• 03 x Lunch• 03 x Dinner• Selling price for each dish.• Provide some options, example V – Vegetarian, V – Vegan, Gf – Gluten Free)• Make sure the menu is formatted in a manner that is presentable to a customer in arestaurantHint: to help you may like to refer back to your unit SITHKOP002 where you produced 8menus including a cyclical). Full recipes can also be accessed via any of your previous assessment tools inCertificate 3 Commercial Cookery.Note: Once you have created these 6 separate menus they will form the components of a full menu/menuplan that offers a complete variety of options to cater to special dietary requirements.Next you are to research and prepare each of the above 6 menus and write a report on your findings.Evidence SummaryYou are to submit the following:• A professional report detailing the evidence of your research. The report needs to be a minimum of300 words using font style ‘Times New Roman’ size 12. Structure your report professionally with anintroduction, body and conclusion and include references of all your sources.• Your report must specifically show HOW you identified the dietary and cultural requirements foreach customer group.• Describe each of the groups and what are the key components of their requirements (refer to yourlearning guide)• For each of the 6 customer groups describe who you consulted with: Customers Allied health professionals Dietitians NutritionistsSITHKOP004 Develop menus for special dietary requirementsSITHKOP004 – Assessment Booklet –Student copyVersion 4.21 Copyright Pax InstituteCRICOS No. 03152D RTO No. 22207 Page 13 of 36 Or medical specialists• Explain the consequences of offering menus or meal plans that do not meet the requirements ofthese special dietary needs.• A full menu with descriptions of each dish• Portion control and yield testing procedures and the results for your dishes.• Recipes for your menus• A brief work production schedule of the dishes.• Dish costing (using current supply and production costs)• Your food costing must be below 30% – detail what your food costs came to.• Show your final sale price for each dish (using 30% labour 30% kitchen operation costs and 10%profit margins)TIPS: For your report consider the following:• Who are your customers? What are their preferences? It is important that you research yourcustomer in detail as you will need to explain why you chose your dishes, including an outline of thedemographics of your customer.• For all other dishes, identify and follow instructions from your client (your assessor) to determinespecific requirements of menu. Liaise with your customer or health and medical experts that will helpyou to gather enough information so that you can develop a quality menu.• Take into account menu balance, variety and feedback given on dishes• Complete production schedule for menus, and calculate production costs for dishes including cost of: Ingredients Labour (estimate only) Wastage Operation costs of running a kitchen• Discuss your choices with others, consider their opinions but make your own decision on what toinclude• Include item descriptions and ensure proper use of terminology for style of menuYour menus are not included in the report word count and forms a separate document. 6 fully costedmenus must be submitted.To assist you with the calculations of the costing exercises for this assessment please use this template:http://www.chefs-resources.com/kitchen-forms/recipe-template/platecost-how-to-calculate-recipe-cost/This assessment must be submitted on:________________________________________________SITHKOP004 Develop menus for special dietary requirementsSITHKOP004 – Assessment Booklet –Student copyVersion 4.21 Copyright Pax InstituteCRICOS No. 03152D RTO No. 22207 Page 14 of 36Assessment 1 – Assessor ChecklistAssessor Use ONLYThese instructions must be followed when assessing the student in this unit. The checklist on the following page is to becompleted for each student. Please refer to separate mapping document for specific details relating to alignment of this taskto the unit requirements.Please complete below Student Name:Student ID No: Areas to be assessedMenu 1Menu 2Menu 3Menu 4Menu 5Menu 6Customer research | did the studentSatisfactoryYes /NO• Submitted 6 clearly identified menusmatching the criteria• Menus are fully costed• Includes recipes and work plan/productionschedule• Report on research and development of themenus• The report is professionally presentedappropriate structure and word count andaddresses the criteria Yes NoN/AN/AN/AN/AN/A SITHKOP004 Develop menus for special dietary requirementsSITHKOP004 – Assessment Booklet –Student copyVersion 4.21 Copyright Pax InstituteCRICOS No. 03152D RTO No. 22207 Page 15 of 36 • Identify client demographics• Identify client age range if applic• Identify client gender/s• Identify cultural backgrounds• Identify food preferences• Identify eating habits Identify cultural /ethical influences• Identify popular menu items that relate tocustomer group Yes No Yes No Yes No Yes No Yes No Yes NoDoes the menu include a range of?• Economy dishes• Diet specific dishes (vegetarians, kids, light, etc.)• Dish options / variations• Colours• Cooking methods• Flavours• Nutritional values• Presentation• Seasonally available ingredients• Tastes• Textures Yes No Yes No Yes No Yes No Yes No Yes No SITHKOP004 Develop menus for special dietary requirementsSITHKOP004 – Assessment Booklet –Student copyVersion 4.21 Copyright Pax InstituteCRICOS No. 03152D RTO No. 22207 Page 16 of 36 Menu choice• Is easy to prepare (workflow)• Allows for items to be prepared in advance• Includes food choices relevant to menu style• Is relevant to service style Yes No Yes No Yes No Yes No Yes No Yes NoDish costing / menu pricing considers• Cost of ingredients• Cost of labour (use an estimate of 30%maximum to meet guidelines• GST• Cost of operating a kitchen e.g. rent electricitygas etc – work on an estimate of 30% maximum• Accurate yield test results (including proteinand vegetables) from raw ingredients• Profitability of dishes included• Required profit (at least 10%)• Food cost pricing method used (raw food costof item ÷ desired food cost percentage = price)• Final price provides perceived value• Final price uses standard pricing formats($12.50, not $12.16) Yes No Yes No Yes No Yes No Yes No Yes No SITHKOP004 Develop menus for special dietary requirementsSITHKOP004 – Assessment Booklet –Student copyVersion 4.21 Copyright Pax InstituteCRICOS No. 03152D RTO No. 22207 Page 17 of 36 Menu is• Ordered logically• Broken into sections (entree, mains, etc.)• Grouped by region or style (soups, protein, etc.)• Lists food items and prices clearly• Free from spelling mistakes• Denotes the special dietary requirements forexample the use of an Asterix and descriptione.g. *gluten free Yes No Yes No Yes No Yes No Yes No Yes NoDish descriptions:• Use correct name for each dish• Includes descriptive titles (e.g. – Home baked,Tender, Oven baked, etc.)• Includes brief and enticing description of allingredients (e.g. – Creamy, Baked golden brown,Marinated, Healthy, etc.)• Indicate diet specifics (gluten free, kids menu,etc.)• Uses appropriate and accurate culinary terms Yes No Yes No Yes No Yes No Yes No Yes No SITHKOP004 Develop menus for special dietary requirementsSITHKOP004 – Assessment Booklet –Student copyVersion 4.21 Copyright Pax InstituteCRICOS No. 03152D RTO No. 22207 Page 18 of 36 Production schedule outlines / considers• Menu item• Number of portions• Preparation station• Holding area• Preparation time• Menu constraints• Production schedule was accuratelycompleted• Menu completed on time Yes No Yes No Yes No Yes No Yes No Yes NoAsk the student the following questions:Menu 1What are the basic characteristics of this type ofmenu requirement?Answer: Yes  NoMenu 1Why did you choose these menu items over othersconsidered? costs  availability (season) personal preference harmony between dishes other: Yes  NoMenu 1Who did you consult with when deciding on yourmenu choices? allied health professionals customers dietitians  medical specialistsnutritionists Yes  No SITHKOP004 Develop menus for special dietary requirementsSITHKOP004 – Assessment Booklet –Student copyVersion 4.21 Copyright Pax InstituteCRICOS No. 03152D RTO No. 22207 Page 19 of 36 Menu 2What are the basic characteristics of this type ofmenu requirement? Yes  NoMenu 2Why did you choose these menu items over othersconsidered? costs  availability (season) personal preference harmony between dishes other: Yes  NoMenu 2Who did you consult with when deciding on yourmenu choices? allied health professionals customers dietitians  medical specialistsnutritionists Yes  NoMenu 3What are the basic characteristics of this type ofmenu requirement? Yes  NoMenu 3Why did you choose these menu items over othersconsidered? costs  availability (season) personal preference harmony between dishes other: Yes  NoMenu 3Who did you consult with when deciding on yourmenu choices? allied health professionals customers dietitians  medical specialistsnutritionists Yes  NoMenu 4What are the basic characteristics of this type ofmenu requirement? Yes  NoMenu 4Why did you choose these menu items over othersconsidered? costs  availability (season) personal preference harmony between dishes other: Yes  NoMenu 4Who did you consult with when deciding on yourmenu choices? allied health professionals customers dietitians  medical specialistsnutritionists Yes  No SITHKOP004 Develop menus for special dietary requirementsSITHKOP004 – Assessment Booklet –Student copyVersion 4.21 Copyright Pax InstituteCRICOS No. 03152D RTO No. 22207 Page 20 of 36 Menu 5What are the basic characteristics of this type ofmenu requirement? Yes  NoMenu 5Why did you choose these menu items over othersconsidered? costs  availability (season) personal preference harmony between dishes other: Yes  NoMenu 5Who did you consult with when deciding on yourmenu choices? allied health professionals customers dietitians  medical specialistsnutritionists Yes  NoMenu 6What are the basic characteristics of this type ofmenu requirement? Yes  NoMenu 6Why did you choose these menu items over othersconsidered? costs  availability (season) personal preference harmony between dishes other: Yes  NoMenu 6Who did you consult with when deciding on yourmenu choices? allied health professionals customers dietitians  medical specialistsnutritionists Yes  No SITHKOP004 Develop menus for special dietary requirementsSITHKOP004 – Assessment Booklet –Student copyVersion 4.21 Copyright Pax InstituteCRICOS No. 03152D RTO No. 22207 Page 21 of 36 Student Declaration: I declare that I have beenassessed in this unit, and I have been advised of myresult. I also am aware of my appeal rights.Name: ________________________Signature: ________________________Date: ____/_____/_____ Summary6 Menus completed including a cyclical menu Yes  NoReport addressing all necessary criteria attached Yes  NoMenu with descriptions of each dish attached Yes  NoProduction schedule attached Yes  NoDish costing attached Yes  NoPortion control and yield testing proceduresattached Yes  NoFinal sale price for each dish (showing profitmargins) attached Yes  No SITHKOP004 Develop menus for special dietary requirementsSITHKOP004 – Assessment Booklet –Student copyVersion 4.21 Copyright Pax InstituteCRICOS No. 03152D RTO No. 22207 Page 22 of 36Assessor Use Only CommentsResult(Please Circle)SatisfactoryNot SatisfactoryAssessor: I declare that I have conducted afair, valid, reliable and flexible assessment withthis student, and I have provided appropriatefeedbackAssessor: _________________________________Signature: ________________________Date: ____/_____/_____ SITHKOP004 Develop menus for special dietary requirementsSITHKOP004 – Assessment Booklet –Student copyVersion 4.21 Copyright Pax InstituteCRICOS No. 03152D RTO No. 22207 Page 23 of 36Assessment 2 -ProjectThis assessment focuses on your ability to review, evaluate and improve your menus from assessment 1.This will be based on 2 different types of feedback:The 1st from a ‘Customer’ (Customer satisfaction) and the 2nd by a ‘Manager (suggested improvements)Part 1 – CUSTOMER –You are to develop a customer feedback survey.It is recommended you look at http://www.surveymonkey.com which is a free online tool.Create a minimum of 5 survey questions that relate to your menu and test whether the customer issatisfied, and also areas where you could improve.You will need to have a ‘customer’ or colleague to complete this. Once the survey is completed pleaseprint out the feedback and responses. You will submit this as your evidence.These responses will be used to implement the changes in the next steps of this assessment.(Tip: your feedback should look at customer perceptions. Customers should not be involved in technicalmenu items such as costing, yield portions, profit margins, production controls, production schedules, etc.)Once you have developed your customer survey, you are to implement it. This requires you to approach atleast 2 people and obtain feedback on the suitability of your chosen menu items and associated prices.You may need to contextualise the feedback form for some dish types to ensure you obtain appropriatedata. (Tip: you will have to explain the dish type and context to each customer before showing them yourmenu. This will help ensure your feedback is appropriate).Part 2 Feed-back from’’Manager’Following the theme of the above tasks, you are to seek feedback on your menus from your assessor, whowill with role-playing your manager.Again, think about what you want to ask, what feedback you are seeking, and make sure you are preparedbefore making a time to meet with your ‘manager’ you should record the feedback received, as you willneed a written record for completing this assessment task.You are to submit the following evidence:• Completed customer survey (part 1) for the menus• Written record of the manager’s feedback for improvements.• Updated menu with descriptions of each dish• Updated production schedule reflecting changes made• Updated dish costing if applicable.This assessment is to be submitted by: ________________________________________________SITHKOP004 Develop menus for special dietary requirementsSITHKOP004 – Assessment Booklet –Student copyVersion 4.21 Copyright Pax InstituteCRICOS No. 03152D RTO No. 22207 Page 24 of 36Assessment 2 – Assessor ChecklistAssessor Use ONLYThese instructions must be followed when assessing the student in this unit. The checklist on thefollowing page is to be completed for each student. Please refer to separate mapping document forspecific details relating to alignment of this task to the unit requirements.Please complete below Student Name:Student ID No: Assessor Instructions:Please refer to the detailed assessment requirements as outlined on the Student Instruction Page(previous), and complete the checklist below for each menu. Areas to be assessedMenu 1Menu 2Menu 3Menu 4Menu 5Menu 6Did the student:• Design a customer service form?• Is there a minimum of 5 surveyquestions?• Approach potential customers?• Present a completed customer serviceform?• Ensure forms are competed in full Yes No Yes No Yes No Yes No Yes No Yes No• Arrange a time to approach the assessorroleplaying manager• Prepared self before approachingmanager• Explained menu clearly• Pronounce culinary terms correctly• Answer questions relating to menu• Listen and noted manager comments orspecial requests Yes No Yes No Yes No Yes No Yes No Yes No SITHKOP004 Develop menus for special dietary requirementsSITHKOP004 – Assessment Booklet –Student copyVersion 4.21 Copyright Pax InstituteCRICOS No. 03152D RTO No. 22207 Page 25 of 36 • Consider and review feedback received• Identify areas for improvement• Make menu changes where appropriate• Modify menu to meet dietary requests• Ensure menu modifications maintainequivalent nutritional value• Update menus and descriptions• Update production schedule to reflectchanges made• Update and review dish costing• Completed survey attached• Updated menu with descriptions of eachdish attached• Updated production schedule reflectingchanges made attached• Updated dish costing attached Yes No Yes No Yes No Yes No Yes No Yes No SITHKOP004 Develop menus for special dietary requirementsSITHKOP004 – Assessment Booklet –Student copyVersion 4.21 Copyright Pax InstituteCRICOS No. 03152D RTO No. 22207 Page 26 of 36 Student Declaration: I declare that I have beenassessed in this unit, and I have been advised of myresult. I also am aware of my appeal rights.Name: ________________________Signature: ________________________Date: ____/_____/_____ Assessor Use Only CommentsResult(Please Circle)SatisfactoryNot SatisfactoryAssessor: I declare that I have conducted afair, valid, reliable and flexible assessment withthis student, and I have provided appropriatefeedbackAssessor: _________________________________Signature: ________________________Date: ____/_____/_____ SITHKOP004 Develop menus for special dietary requirementsSITHKOP004 – Assessment Booklet –Student copyVersion 4.21 Copyright Pax InstituteCRICOS No. 03152D RTO No. 22207 Page 27 of 36Assessment 3 – Case StudyPlease refer to the instructions below regarding completing this assessmentPart 1There is a function, a corporate dinner, booked in for the coming Friday night at your venue. You havereceived the dietary requirements for the guests attending which are, coeliac, fructose intolerance, veganand hypertension.The Table D’hôtel menu is on the following page and guest will select their choices when seated. Guestswith dietary requirements are entitled to a selection for entrée and main as well, dessert can be a singleoption. As the chef, you have the food and equipment in your kitchen to accommodate all of your guests.How would you adjust the following menu to suit the dietary requirements?List the dishes that you would serve and what specific changes you will make to the ingredients andcooking methods. You have to adjust the dishes completely in some cases, but try and maintain the mainingredient.Provide two entrees, two main courses and one dessert variation for each requirement, in the table onthe next pages.Part 2Design a feedback form that guests can fill out that will provide the information specific to their needs.How will you analyse the information received from the feedback forms?Explain in detail, how you could use this feedback to improve staff training for both back and front-ofhouse staff.SITHKOP004 Develop menus for special dietary requirementsSITHKOP004 – Assessment Booklet –Student copyVersion 4.21 Copyright Pax InstituteCRICOS No. 03152D RTO No. 22207 Page 28 of 36Your current Table D’hote menu is as follows:Cream of asparagus soupIngredients: Chicken stock, roux, asparagus, cream, egg yolk, seasoningCaesar saladIngredients: cos, croutons, anchovies, fried bacon, poached egg, mayonnaise dressing, parmesan shavings.Gnocchi quartro formaggiIngredients: homemade gnocchi, cream, gorgonzola cheese, mozzarella cheese, parmesan cheese, gruyerecheese, seasoning___________________________________________________________________________________Duck confit with pommes BoulangerIngredients: Duck leg cooked confit style. Potatoes, chicken stock, cream, butter, seasoningFish n’ chipsIngredients: beer battered fish, twice cooked chips, and tartare sauceCrumbed lamb cutlets with Parisian mashIngredients: crumbed lamb cutlet – fried, potatoes, butter, cream, and seasoningPorterhouse steak with hollandaise sauceIngredients: porterhouse steak with hollandaise*All mains are accompanied with two seasonal vegetables and each table will receive a mixed leaf saladdressed with white wine vinaigrette___________________________________________________________________________________Lemon tartChocolate mousseSITHKOP004 Develop menus for special dietary requirementsSITHKOP004 – Assessment Booklet –Student copyVersion 4.21 Copyright Pax InstituteCRICOS No. 03152D RTO No. 22207 Page 29 of 36Coeliac Guest: CourseNameIngredientsCooking MethodEntrée 1Entrée 2Main 1Main 2Dessert SITHKOP004 Develop menus for special dietary requirementsSITHKOP004 – Assessment Booklet –Student copyVersion 4.21 Copyright Pax InstituteCRICOS No. 03152D RTO No. 22207 Page 30 of 36Fructose Guest: CourseNameIngredientsCooking MethodEntrée 1Entrée 2Main 1Main 2Dessert SITHKOP004 Develop menus for special dietary requirementsSITHKOP004 – Assessment Booklet –Student copyVersion 4.21 Copyright Pax InstituteCRICOS No. 03152D RTO No. 22207 Page 31 of 36Vegan Guest: CourseNameIngredientsCooking MethodEntrée 1Entrée 2Main 1Main 2Dessert SITHKOP004 Develop menus for special dietary requirementsSITHKOP004 – Assessment Booklet –Student copyVersion 4.21 Copyright Pax InstituteCRICOS No. 03152D RTO No. 22207 Page 32 of 36Hypertension (High blood pressure) Guest: CourseNameIngredientsCooking MethodEntrée 1Entrée 2Main 1Main 2Dessert SITHKOP004 Develop menus for special dietary requirementsSITHKOP004 – Assessment Booklet –Student copyVersion 4.21 Copyright Pax InstituteCRICOS No. 03152D RTO No. 22207 Page 33 of 36Assessment 3 – Assessor ChecklistAssessor Use ONLYThis checklist is to be used when assessing the students in the associated task. This checklist is to becompleted for each student. Please refer to separate mapping document for specific details relating toalignment of this task to the unit requirements.Please complete below Student Name:Student ID No: Assessor Instructions:Please refer to the detailed assessment requirements as outlined on the Student Instruction Page(previous), and complete the checklist below. Did the studentSatisfactoryCommentsIdentify any potential issues with the menu in terms ofincompatible with special dietary needs Yes  NoDiscuss menu issues with other industry and/or healthprofessionals Yes  NoConsider alternatives for each menu that are similar toexisting menu (to keep theme of menu) Yes  NoConsider cooking process to retain nutrients Yes  NoEnsure replacements are nutritionally balanced andappropriate for special dietary needs Yes  NoConsider currently available ingredients (seasonal) Yes  NoConsider portion sizes Yes  NoConsider cost effectiveness of each dish, and ensurereplacements remain high yield Yes  NoDemonstrated technology skills with the use of computersfor documenting menus & meal plans and/or softwareprograms for costing Yes  NoDemonstrated knowledge on how to analyse informationon feedback form Yes  No SITHKOP004 Develop menus for special dietary requirementsSITHKOP004 – Assessment Booklet –Student copyVersion 4.21 Copyright Pax InstituteCRICOS No. 03152D RTO No. 22207 Page 34 of 36 Strategies for developing training for back-of-house staff? Yes  NoStrategies for developing training for front-of-house staff? Yes  NoFeedback form attached Yes  No SITHKOP004 Develop menus for special dietary requirementsSITHKOP004 – Assessment Booklet –Student copyVersion 4.21 Copyright Pax InstituteCRICOS No. 03152D RTO No. 22207 Page 35 of 36SITXKOP004 Student’s Submission ChecklistStudent Name:________________________________________ Student ID: PIE________________ Assessment 1RequiredYesNoComments6 Meal Plan Menus with description and selling price(B’fast, Lunch & Dinner)(1-day meal plan X 5- and 7-days cyclical meal plan X1)Recipes for all dishes including number of serves,ingredients, method and nutritional values.Food Cost for Each recipe including Labor cost 30%,overheads 30%, yield test and profit 10%.Food costing for each meal plan (B’fast, Lunch andDinner) with suggested selling priceWork production schedule for cyclical menu onlyCustomer report including client demographics, agerange if applicable, gender, cultural background, foodpreferences etc. (minimum 300 words)Answer all the questions at page 18-19Explain the consequences if not following the dietaryrequirementsAssessment 26 Feedback form. Each feedback must have somesuggestions for improvement6 Manager’s Feedback report how he will address thesuggestions for improvement.Assessment 3Adjustment in Coeliac dishesAdjustment in Fructose dishesAdjustment in Vegan dishesAdjustment for Hypertension guest dishesFeedback formAssessment 4Written Test SITHKOP004 Develop menus for special dietary requirementsSITHKOP004 – Assessment Booklet –Student copyVersion 4.21 Copyright Pax InstituteCRICOS No. 03152D RTO No. 22207 Page 36 of 36 Student Declaration: I declare that I have beenassessed in this unit, and I have been advised of myresult. I also am aware of my appeal rights.Name: ________________________Signature: ________________________Date: ____/_____/_____ Assessor Use Only CommentsResult(Please Circle)SatisfactoryNot SatisfactoryAssessor: I declare that I have conducted afair, valid,reliable and flexible assessment with thisstudent, and I have provided appropriatefeedbackAssessor: _________________________________Signature: ________________________Date: ____/_____/_____

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