SITHKOP012 Unit of Competency

SITHKOP012 Develop recipes for special
dietary requirements
Release: 1
SIT HKOP012 Develop recipes for special dietary requirements Date this document was generated: 9 September 2022
SITHKOP012 Develop recipes for special dietary requirements
Modification History
Not applicable.
Application
This unit describes the performance outcomes, skills and knowledge required to develop
recipes for people who have special dietary needs for lifestyle, medical or religious reasons. It
requires the ability to identify the dietary requirements of customers, develop recipes to meet
those requirements, cost recipes and to monitor and evaluate the success of recipe
performance.
The unit applies to all hospitality and catering organisations that prepare and serve food. This
includes hotels, clubs, restaurants, educational institutions, health establishments, defence
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.
The skills in this unit must be applied in accordance with Commonwealth and State or
Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this unit
at the time of publication.
Pre-requisite Unit
Unit Code Unit Title
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC042 Prepare food to meet special dietary requirements
SITHKOP010 Plan and cost recipes
SITXFSA005 Use hygienic practices for food safety
Competency Field
Kitchen Operations
Unit Sector
Hospitality
Approved Page 2 of 4
© Commonwealth of Australia, 2022 SkillsIQ
Elements and Performance Criteria

ELEMENTS PERFORMANCE CRITERIA
Elements describe the Performance criteria describe the performance needed to

essential outcomes demonstrate achievement of the element.
1. Identify recipe 1.1. Identify lifestyle, medical or religious recipe requirements
requirements. of different customer groups.
1.2. Follow dietary advice provided by other professionals
where relevant.
1.3. Identify key health and legal consequences of ignoring
special dietary requirements of customers.
2. Develop recipes for 2.1. Select a variety of suitable foods and recipes to meet
special diets. specific requirements.
2.2. Identify appropriate combinations of food to meet macro-
and micro-nutrient requirements.
2.3. Develop recipes that balance nutritional requirements and
variety.
2.4. Recommend food preparation, cooking and storage methods
to maximise nutritional value of food.
3. Cost and document 3.1. Calculate expenditure items to determine production costs
special recipes. of recipes.
3.2. Calculate portion yields and costs from ingredients.
3.3 Assess cost-effectiveness of proposed dishes against
budgetary constraints.
4. Monitor suitability of 4.1. Use feedback from customers and others to determine
special recipes. suitability of recipes.
4.2. Analyse the suitability of recipes against dietary goals,
nutritional requirements and customer needs.
4.3. Adjust recipes based on feedback and suitability.
Foundation Skills
Foundation skills essential to performance in this unit, but not explicit in the performance
criteria are listed here, along with a brief context statement.
SKILLS DESCRIPTION
 write recipes and recommendations for cooking methods.
Writing skills to:
Oral communication skills  listen and respond to routine customer feedback and ask
to: questions of health and other professionals to inform recipe
choice.
 calculate the cost of producing dishes.
Numeracy skills to:
 research information on emerging dietary trends.

Learning skills to:
 identify budgetary constraints and adjust recipes to suit.

Problem-solving skills to:
Planning and organising  access and sort information required for recipe planning to
skills to: coordinate a timely and efficient development process.
Technology skills to:  use computers and software programs to cost and document
recipes.
Unit Mapping Information

Supersedes and is not equivalent to SITHKOP004 Develop menus for special dietary
requirements.
Links
Companion Volume implementation guides are found in VETNet -
https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694

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SITHKOP012 Unit of Competency

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SITHKOP012 Develop recipes for special

SITHKOP012 Develop recipes for special dietary requirements

SITHCCC027 Prepare dishes using basic methods of cookery

SITHCCC042 Prepare food to meet special dietary requirements

SITHKOP010 Plan and cost recipes

SITXFSA005 Use hygienic practices for food safety

Elements and Performance Criteria

Elements describe the Performance criteria describe the performance needed to

 research information on emerging dietary trends.

 identify budgetary constraints and adjust recipes to suit.

Unit Mapping Information

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