Assessment Details

Qualification Code/Title Click or tap here to enter text.

Assessment Type Time allowed
Due Date Location Term / Year

Unit of Competency
National Code/Title
Student Details
Student Name Student ID IIE
Student Declaration: I declare that the work submitted is my own, Signature:
and has not been copied or plagiarised from any person or source.
Date:
Assessor’s Name
RESULTS (Please Circle) SATISFACTORY NOT SATISFACTORY
Feedback to student:

Assessor Declaration
*If Student is Not Satisfactory Assessor Declaration: I declare that I have conducted a fair,
Reassessment Required Yes No valid, reliable and flexible assessment with this student, and I
have provided appropriate feedback.
Is This Theory Only Task Yes No
Signature:

Have student already completed practical/ Vocational Placement Date:

Component? Yes No

Instructions to the Candidates

 This assessment is to be completed according to the instructions given below in this document.
 Should you not answer the tasks correctly, you will be given feedback on the results and gaps in knowledge. You will be
entitled to one (1) resubmit in showing your competence with this unit.
 If you are not sure about any aspect of this assessment, please ask for clarification from your assessor.
 Please refer to the College re-submission and re-sit policy for more information.
 If you have questions and other concerns that may affect your performance in the Assessment, please inform the assessor
immediately.
 Please read the Tasks carefully then complete all Tasks.
 To be deemed competent for this unit you must achieve a satisfactory result with tasks of this Assessment along with a
satisfactory result for another Assessment.
 This is an Open book assessment which you will do in your own time but complete in the time designated by your
assessor. Remember, that it must be your own work and if you use other sources then you must reference these
appropriately
 Submitted document must follow the given criteria. Font must be Times New Roman, Font size need to be 12, line spacing
has to be Single line and Footer of submitted document must include Student ID, Student Name and Page Number.
Document must be printed double sided.
 This is Individual Assessments. Once you have completed the assessment, please provide the Hard copy of the
Assessments to your Trainer/ Assessor.
 Plagiarism is copying someone else’s work and submitting it as your own. Any Plagiarism will result in a mark of Not
Satisfactory.

Assessment Task 2: Develop and cost special menus

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 Information for students
In this task, you are required to identify the special dietary requirements of at least two groups of customers and
then develop a set of six menus to address the differing dietary needs of those groups. You will also gather
feedback on each menu from the customer groups.
You will need access to:

 your learning resources and other information for reference

 computers, printers and software for costing and developing menus and meal plans

 the Australian Dietary Guidelines

 recipes that accommodate a range of special dietary requirements

 your Assessment Summary Sheet

 your Dietary Requirements Template (two copies)

 your Menu Template (six copies).

Ensure that you:

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

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

 adhere with your RTO’s submission guidelines

 answer all questions completely and correctly

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

 submit a completed cover sheet with your work

 avoid sharing your answers with other students.

Assessment information
i
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

 how your assessment should be submitted.

Note: You must complete and submit an assessment cover sheet with your work. A
template is provided in Appendix B of the Student User Guide. However, if your RTO
has provided you with an assessment cover sheet, please ensure that you use that.

Activities

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 Complete the following activities.

1. Carefully read the following scenario

Successful completion of this unit requires that you demonstrate your skills and
knowledge by evaluating the special dietary requirements of at least two customer
groups and developing and costing six menus or meal plans that address those
needs. The menus or meal plans that you develop must, whether in combination or
individually, address at least six of the special dietary requirements from the
following list:

 main types and culinary characteristics of special diets that are part of
contemporary Australian society:
o eating regimes:

 elimination

 macrobiotic

o exclusions for allergies, contraindications with medicines or food

intolerance
o fat-free

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

o low sugar

o modified sodium or potassium

o modified texture

o nutritional requirements

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 o portion size

o substitutes:

 gluten-free flour

 yeast-free flour

 non-sugar sweeteners

o sugar-free

o type one and two diabetes.

Two of the menus or meal plans must reflect one or more cultural or religious
dietary requirements from the following list:

 halal

 Hindu

 kosher

 vegan

 vegetarian.

Two of the menus or meal plans must address the special dietary requirements of
different customer groups from the following list:

 adolescents

 athletes

 children

 defence forces

 elderly

 health care

 ill or injured

 infants

 international tourists

 nutritional and energy requirements due to physical condition

 people in areas affected by disaster or environmental extremes

 people from different socioeconomic groups

 people in remote areas

 those with weight problems (underweight/overweight/obese).

You are also required to evaluate each of the six menus by obtaining at least two of
the following types of feedback:

 customer satisfaction discussions with:

o customers

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 o employees during the course of each business day

 customer surveys

 improvements suggested by:

o customers

o managers

o peers

o staff

o supervisors

o suppliers

 regular staff meetings that involve menu discussions

 satisfaction discussions with:

o customers

o allied health professionals

o dietitians

o medical specialists

 seeking staff suggestions for menu items.

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 two copies of
the Dietary Requirements Template and six copies of the Menus template to
complete this task. We have also provided you with an Assessment Summary
Sheet which will help you keep track of your requirements for this unit.
You will need access to two 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 RTO’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 menu requirements by:

o identifying the dietary and cultural or religious menu requirements of

different customer groups
o assessing the contemporary dietary trends or regimes of a customer or
group of customers
o liaising with other professionals to assist in identifying and confirming the

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 customer’s requirements
o using effective listening and questioning techniques to gather feedback
from customers and other professionals.

 Developing menus and meal plans for special diets by:

o selecting a variety of suitable foods and meals for specific requirements

o identifying appropriate combinations of food to meet macro and micro

nutrient requirements
o developing menus and meal plans that promote good health

o developing menus and meal plans that reduce the incidence of diet
related health problems
o preparing cyclic menus which nutritional requirements and variety

o ensuring that menus incorporate sufficient choice and variety of dishes

o recommending food preparation and cooking methods which maximise

the nutritional value of food
o assessing cost-effectiveness of proposed dishes and choosing dishes that
provide high yields.

 Documenting special menus and meal plans using correct terminology

 Costing menus by:

o itemising the components of each dish on the menu

o calculating portion yields and costs

o pricing menu items to ensure maximum profitability

o using technology to cost menus.

 Monitoring the performance of special menus by:

o seeking feedback from customers and others

o using feedback to improve menu performance

o analysing the success of special menus against dietary goals and

customer satisfaction.

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 2. Identifying the special dietary requirements of each group

Work with the customers from each of the two groups that you identified earlier to
identify their special dietary requirements. Keep in mind that you will use this
information to develop menus or meal plans which will meet their needs so you will
need to understand:

 what their cultural or religious dietary requirements are

 whether there are any food intolerances or allergies in the group

 whether there are particular eating regimes being followed

 what their nutrition goals are

 whether there are any contraindications with medicines

 whether you require input from medical specialists, nutritionists, dieticians or

other health professionals

 what the other dietary and nutrition needs of the group are.

A Dietary Requirements Template has been provided to help you. You will use the
information developed in the Dietary Requirements Template to develop and cost
menus in Step 3.

3. Planning, costing and developing menus

Use the information that you developed in Step 2 of this assessment to plan, cost
and document six menus or meal plans. Your meal plans or menus must meet a
range of dietary requirements across the two groups that you identified in Step 2. At
least one of the menus must be a cyclic menu.
Note: Keep in mind that there are set criteria for the types of menus/meal plans that
you must develop and cost. These are explained in Step 1 above and summarised
in the Assessment Summary Sheet which accompanies this guide.
Each menu/meal plan must:

 include a variety of suitable foods and meals according to the special dietary
needs being addressed

 include appropriate combinations of food and meet the macro and micro

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 nutrient requirements of your customer/s

 promote the good health of your customer groups

 reduce the incidence of diet related health problems

 balance nutritional requirements and variety

 provide sufficient choice of dishes

 recommend food preparation and cooking methods to maximise the nutritional

values of the food

 be documented using correct terminology.

You will also gather and respond to at least two types of feedback from your
customer group about each menu. Methods of gathering feedback must be
selected from the following list:

 customer satisfaction discussions with:

o customers

o employees during the course of each business day

o customer surveys

 improvements suggested by:

o customers

o managers

o peers

o staff

o supervisors

o suppliers

 regular staff meetings that involve menu discussions

 satisfaction discussions with:

o customers

o allied health professionals

o dietitians

o medical specialists

 seeking staff suggestions for menu items.

A Menus Template has been provided for you to use. You will need six copies of
the template. You must complete the Menus Template electronically and each
costing must be completed using Excel, a similar spreadsheet package or the menu
costing software used in your workplace or RTO.

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 Cost

4. Submit your work

Email your completed Dietary Requirements Templates (two), Menus Templates

(six), Assessment Summary Sheet and associated costings and 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.

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 Assessment Task 2: Checklist
Student’s name:

Completed
successfully? Comments

Did the student: Yes No

Identify dietary and cultural or religious

menu requirements of different customer
groups?

Assess contemporary dietary trends and

regimes?

Use effective listening and questioning

techniques to gather feedback from
customers?

Liaise with other professionals to identify

and confirm customer requirements?

Identify health consequences of ignoring

special dietary requirements of
customers?

Evaluate the special dietary

requirements of at least two customer
groups?

Develop, cost and document six

menus/meal plans that address the
needs of two different customer groups
which address at least six of the special
dietary requirements from the following
list:

 eating regimes:

o elimination

o macrobiotic

 exclusions for allergies,

contraindications with medicines or
food intolerance

 fat-free

 fluids

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  food preferences

 food restrictions

 gluten-free

 high carbohydrate

 high or low energy

 high or low protein

 high fibre

 lacto ovo

 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.

Develop, cost and document two of the

six meal plans/menus that reflected
cultural or religious dietary
requirements?

Develop, cost and document two of the

six menus/meal plans that addressed
the special dietary requirements of
different customer groups?

Select a variety of suitable foods and

meals for specific requirements?

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 Identify appropriate combinations of food
to meet macro and micro nutrient
requirements?

Develop menus and meal plans that

promote good health and reduce the
incidence of diet related health
problems?

Prepare cyclic menus and balance

nutritional requirements and variety?

Incorporate sufficient choice of dishes

into the menus?

Recommend food preparation and

cooking methods to maximise nutritional
value of food?

Calculate expenditure items to

determine production costs of menu
items?

Calculate portion yields and costs from

raw ingredients?

Assess cost-effectiveness of proposed

dishes against budgetary constraints
and choose products that provide high
yield?

Use correct terminology in menus and

meal plans?

Develop menus/menu plans within

commercial time constraints?

Demonstrate methods for responding to

feedback and adjusting menus?

Demonstrate basic principles and

practices of nutrition?

Task outcome:  Satisfactory  Not satisfactory

Assessor signature:

Assessor name:

Date:

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