SITHKOP012 Develop recipes for special dietary requirements :
SITHKOP012 Develop recipes for special dietary requirements
Assessment Tasks and Instructions
Assessment for this Unit of CompetencyDetailsAssessment 1Short Answer QuestionsAssessment 2Research and projectAssessment 3ExercisesAssessment conducted in this instance: Assessment 1 2 3
Reasonable AdjustmentHas reasonable adjustment been applied to this assessment?No No further information required Yes Complete 2.Provide details for the requirements and provisions for adjustment of assessment:
Student to completeMy assessor has discussed the adjustments with meI agree to the adjustments applied to this assessmentSignature Date SITHKOP012 Develop recipes for special dietary requirements
2nd Assessor to completeI agree the adjustments applied to this assessment are reasonableName Signature Date
SITHKOP012 Develop recipes for special dietary requirements
Statement of Authenticity I acknowledge that I understand the requirements to complete the assessment tasks The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessmentStudent Signature: Date: / /202SITHKOP012 Develop recipes for special dietary requirements
This assessment:First Attempt ££2nd Attempt Extension – Date: / / RESULT OF ASSESSMENTSatisfactory Not Yet Satisfactory SITHKOP012 Develop recipes for special dietary requirements
Feedback to Student: Assessor(s) Signature(s): Date: / / 202Student Signature Date: / / SITHKOP012 Develop recipes for special dietary requirements
Assessment instructions to Learner
Overview
Prior to commencing the assessments, your trainer/assessor will explain each assessment task and the terms and conditions relating to the submission of your assessment task. Please consult with your trainer/assessor if you are unsure of any questions. It is important that you understand and adhere to the terms and conditions, and address fully each assessment task.
Written work
Assessment tasks are used to measure your understanding and underpinning skills and knowledge of the overall unit of competency. When undertaking any written assessment tasks, please ensure that you address the following criteria:
Address each question including any sub-points
Demonstrate that you have researched the topic thoroughly
Cover the topic in a logical, structured manner
Your assessment tasks are well presented, well referenced and word processed
Active participation
It is a condition of enrolment that you actively participate in your studies. Active participation is completing all the assessment tasks on time.
Plagiarism
Plagiarism is taking and using someone else’s thoughts, writings or inventions and representing them as your own. Plagiarism is a serious act and may result in a learner’s exclusion from a course. When you have any doubts about including the work of other authors in your assessment, please consult your trainer/assessor. The following list outlines some of the activities for which a learner can be accused of plagiarism:
Presenting any work by another individual as one’s own unintentionally
Handing in assessments markedly like or copied from another learner
Presenting the work of another individual or group as their own work
Handing in assessments without the adequate acknowledgement of sources used, including
assessments taken totally or in part from the internet.
If it is identified that you have plagiarised within your assessment, then a meeting will be organised to discuss this with you, and further action may be taken accordingly.
Collusion
Collusion is the presentation by a learner of an assignment as their own that is, in fact, the result in whole or in part of unauthorised collaboration with another person or persons. Collusion involves the cooperation of two or more learners in plagiarism or other forms of academic misconduct and, as such, both parties are subject to disciplinary action.
Competency outcome
There are two outcomes of assessments: S = Satisfactory and NS = Not Satisfactory (requires more training and experience).
Once the learner has completed all the assessments for this unit of competency, the learner will be awarded “Competent” (C) or “Not Competent” (NC) for the relevant unit of competency.
Confidentiality
The college will treat anything, including information about your job, workplace, employer, with strict confidence, in accordance with the law. However, you are responsible for ensuring that you do not provide us with anything regarding any third party including your employer, colleagues, and others, that they do not consent to the disclosure of. While we may ask you to provide information or details about aspects of your employer and workplace, you are responsible for obtaining necessary consents and ensuring that privacy rights and confidentiality obligations are not breached by you in supplying us with such information.
Assessment appeals process
If you feel that you have been unfairly treated during your assessment, and you are not happy with your assessment and/or the outcome because of that treatment, you have the right to lodge an appeal. You must first discuss the issue with your trainer/assessor. If you would like to proceed further with the request after discussions with your trainer/assessor, you need to lodge your appeal via the complaint and appeal form which is available on the college website.
Recognised prior learning
Learners will be able to have their previous experience or expertise recognised on request.
Special needs
Learners with special needs should notify their trainer/assessor to request any required adjustments as soon as possible. This will enable the trainer/assessor to address the identified needs immediately.
Exercise 1 instructions – Developing recipes
(File upload)
General learner instructions
Note: this Assessment must be completed after the Research Project and Report and forms the basis of the Roleplay and Exercise 2.
This assessment requires you to develop and cost recipes suitable to the customer groups you researched in your Research Project and Report.
Read:
The directions for each Part of the Assessment as presented below under ‘Specific Instructions to Learner’.
The requirements for the Assessment as set out in the Exercise Checklist.
Context of assessment
During the assessment, the assessor will review your submissions and make notes on the Exercise Checklist.
You are advised to review this checklist to check your understanding of what the assessor will be looking for when they review your submission.
You may reference the learning content for this unit and/or conduct additional research.
For this assessment, you will need:
access to a computer/laptop
access to the internet for research.
You will need to submit your completed documents to the assessor for approval:
Recipe Card template
Recipe Costing template.
Specific Instructions to Learner
For this Assessment you are required to create recipes that comply with the dietary and nutritional information you gathered for the different customer groups in your Research Project and Report. Of the different customer groups you conducted research on, you are to prepare recipes that are suitable for eight (8) of them. You may select which of these groups you wish to address.
The customer groups possible to select from are:
adolescents
athletes
children
defence force personnel
elderly people
people in healthcare
ill or injured people
people with nutritional and energy requirements due to their physical condition
people in areas affected by disaster or environmental extremes
people in remote areas.
Of the eight (8) recipes you develop:
two (2) recipes must reflect one more lifestyle dietary requirement for the customer group, for example (Paleo diet, Vegan diet, Gluten free )
four (4) of the recipes must address one or more medical dietary requirement for the customer group for example (dairy free diet, diabetic diet , food allergies related diet, Renal diet)
two (2) of the recipes must address one or more religious dietary requirement for the customer group. For example , ( Kosher foods, Halal Foods , Hindu diet)
These dietary requirements may overlap, and you could have more than one of these requirements in a single recipe.
You are to record your recipes and provide details of how each recipe has reflected the specific dietary requirements on the Recipe Card Template document provided.
Once you have developed your recipes, you are to calculate each recipe’s expenditure and properly cost them up to ensure their commercial viability. Using the Recipe Costing Template provided, you are to enter in the ingredients of each recipe and calculate the following:
the portion yield of the recipe
cost per portion
total ingredients costs
cost-effectiveness of the recipe against project food cost percentage*
*Based on fluctuating market prices for different ingredients, you are able to manually input the project food cost percentage for your recipe to ensure your ingredient selection meets budgetary requirements of the business. Alternatively, your Assessor may provide you with a set food cost percentage for each recipe that you are required to adhere to for your ingredient costing.
All fields that need to be manually entered have been highlighted. Once data is put into these fields, the remaining calculations fields will automatically populate.
Once completed, submit your Recipe Card Template and Recipe Costing Template as evidence for this assessment.
Criteria for success
You must complete all tasks and demonstrate an understanding of required competencies in the Project Checklist. All documents must be completed in full and to the required standard.
You need to achieve a result of ‘Satisfactory’(S) for each task to receive the final assessment outcome of ‘Competent’ (C).
Where you are marked as ‘Not Yet Satisfactory’ (NYS) for any task, the final assessment outcome will be ‘Not Yet Competent’ (NYC). In such cases, you will be provided with an opportunity to repeat the assessment at a later date.
Once you have read and understood the instructions, please upload your completed documents and submit this assessment.
Exercise 1 Checklist Developing recipesExercise tasksS üNYS ûComments1. Recipe 1üû Completed ‘recipe card template’ recipe 1 with recipe name, customer group, recipe yield, ingredients, and procedures Identified lifestyle, medical and/or religious dietary requirements reflected in the recipe Provided details of how lifestyle, medical and/or religious dietary requirements in the recipe reflect the needs of the recipe’s customer group Provided details of how the recipe is reflective of a nutritionally healthy and balanced meal, including macro- and micro-nutrient requirements Completed ‘recipe costing template’ recipe 1 with recipe name, customer group, and portion yield Used correct Projected Food Cost % based on organisational requirements or PFC% as advised by Assessor Ensured recipe selling price meets budgetary requirements based on Food Cost % 2. Recipe 2üû Completed ‘recipe card template’ recipe 2 with recipe name, customer group, recipe yield, ingredients, and procedures Identified lifestyle, medical and/or religious dietary requirements reflected in the recipe Provided details of how lifestyle, medical and/or religious dietary requirements in the recipe reflect the needs of the recipe’s customer group Provided details of how the recipe is reflective of a nutritionally healthy and balanced meal Completed ‘recipe costing template’ recipe 2 with recipe name, customer group, and portion yield Used correct Projected Food Cost % based on organisational requirements or PFC% as advised by Assessor Ensured recipe selling price meets budgetary requirements based on Food Cost % 3. Recipe 3üû Completed ‘recipe card template’ recipe 3 with recipe name, customer group, recipe yield, ingredients, and procedures Identified lifestyle, medical and/or religious dietary requirements reflected in the recipe Provided details of how lifestyle, medical and/or religious dietary requirements in the recipe reflect the needs of the recipe’s customer group Provided details of how the recipe is reflective of a nutritionally healthy and balanced meal Completed ‘recipe costing template’ recipe 3 with recipe name, customer group, and portion yield Used correct Projected Food Cost % based on organisational requirements or PFC% as advised by Assessor Ensured recipe selling price meets budgetary requirements based on Food Cost % 4. Recipe 4üû Completed ‘recipe card template’ recipe 4 with recipe name, customer group, recipe yield, ingredients, and procedures Identified lifestyle, medical and/or religious dietary requirements reflected in the recipe Provided details of how lifestyle, medical and/or religious dietary requirements in the recipe reflect the needs of the recipe’s customer group Provided details of how the recipe is reflective of a nutritionally healthy and balanced meal Completed ‘recipe costing template’ recipe 4 with recipe name, customer group, and portion yield Used correct Projected Food Cost % based on organisational requirements or PFC% as advised by Assessor Ensured recipe selling price meets budgetary requirements based on Food Cost % 5. Recipe 5üû Completed ‘recipe card template’ recipe 5 with recipe name, customer group, recipe yield, ingredients, and procedures Identified lifestyle, medical and/or religious dietary requirements reflected in the recipe Provided details of how lifestyle, medical and/or religious dietary requirements in the recipe reflect the needs of the recipe’s customer group Provided details of how the recipe is reflective of a nutritionally healthy and balanced meal Completed ‘recipe costing template’ recipe 5 with recipe name, customer group, and portion yield Used correct Projected Food Cost % based on organisational requirements or PFC% as advised by Assessor Ensured recipe selling price meets budgetary requirements based on Food Cost % 6. Recipe 6üû Completed ‘recipe card template’ recipe 6 with recipe name, customer group, recipe yield, ingredients, and procedures Identified lifestyle, medical and/or religious dietary requirements reflected in the recipe Provided details of how lifestyle, medical and/or religious dietary requirements in the recipe reflect the needs of the recipe’s customer group Provided details of how the recipe is reflective of a nutritionally healthy and balanced meal Completed ‘recipe costing template’ recipe 6 with recipe name, customer group, and portion yield Used correct Projected Food Cost % based on organisational requirements or PFC% as advised by Assessor Ensured recipe selling price meets budgetary requirements based on Food Cost % 7. Recipe 7üû Completed ‘recipe card template’ recipe 7 with recipe name, customer group, recipe yield, ingredients, and procedures Identified lifestyle, medical and/or religious dietary requirements reflected in the recipe Provided details of how lifestyle, medical and/or religious dietary requirements in the recipe reflect the needs of the recipe’s customer group Provided details of how the recipe is reflective of a nutritionally healthy and balanced meal Completed ‘recipe costing template’ recipe 7 with recipe name, customer group, and portion yield Used correct Projected Food Cost % based on organisational requirements or PFC% as advised by Assessor Ensured recipe selling price meets budgetary requirements based on Food Cost % 8. Recipe 8üû Completed ‘recipe card template’ recipe 8 with recipe name, customer group, recipe yield, ingredients, and procedures Identified lifestyle, medical and/or religious dietary requirements reflected in the recipe Provided details of how lifestyle, medical and/or religious dietary requirements in the recipe reflect the needs of the recipe’s customer group Provided details of how the recipe is reflective of a nutritionally healthy and balanced meal Completed ‘recipe costing template’ recipe 8 with recipe name, customer group, and portion yield Used correct Projected Food Cost % based on organisational requirements or PFC% as advised by Assessor Ensured recipe selling price meets budgetary requirements based on Food Cost % 9. Dietary requirementsüû Throughout all eight (8) recipes: Eight (8) different customer groups were addressed Two (2) recipes reflected lifestyle dietary requirements Two (2) recipes reflected medical dietary requirements Two (2) recipes reflected religious dietary requirements Recipes are varied in nature, e.g., hot, cold, main, dessert, breakfast/lunch/dinner etc. Recipe procedures/methods preparation methods in Recipe Card Template includes details for preparation, cooking and storage to ensure quality of dish and preservation of nutritional value Learner feedbackAssessment outcome:Competent ¨ Not Yet Competent ¨Assessor signature Assessor name Date Final comments SITHKOP012 Develop recipes for special dietary requirements
Exercise 2 instructions – Evaluating and adjusting recipes
(File upload)
General learner instructions
Note: this Assessment must be completed after the Role-play has been conducted.
This assessment requires you to use the feedback gathered in the Role-play to further scrutinise your recipes and make adjustments where required.
Read:
The directions for the Assessment as presented below under ‘Specific Instructions to Learner’.
The requirements for the Assessment as set out in the Exercise Checklist.
Context of assessment
During the assessment, the assessor will review your submissions and make notes on the Exercise Checklist.
You are advised to review this checklist to check your understanding of what the assessor will be looking for when they review your submission.
You may reference the learning content for this unit and/or conduct additional research.
For this assessment, you will need:
access to a computer/laptopaccess to the internet for research
your completed recipes from Exercise 1
You will need to submit your completed documents to the assessor for approval:
Updated Recipe Card template
Updated Recipe Costing template.
Specific Instructions to Learner
For this Assessment you are required to review the discussion notes and feedback you were provided during your focus group Role-play. During that focus group meeting, you should have recorded customer and colleague suggestions on how to improve some of your recipes to better align with customer needs, dietary requirements and nutritional value. You are to select three (3) key areas that were addressed, either regarding specific recipes or as overall quality improvements you could make. For each of these key areas, you are to make adjustments to one (1) of your recipes to reflect the focus group feedback. This means you will adjust three (3) of your recipes in total.
These adjustments will require you to:
make updates to the Recipe Card Template to reflect any changes to nutritional value or lifestyle, medical or religious dietary requirements the adjustments have made
Update the Recipe Costing Template (including any new or changed ingredients or quantities)
Update the Recipe Costing Template with updated figures for recipe cost, selling price, or budgetary impacts the adjustments may have had.
Highlight any changes made to both the Recipe Card Template and the Recipe Costing Template for ease of review and save them as new files.
Note: Depending on the adjustments you are making, you may only need to update one particular aspect of a recipe, rather than the entire recipe.
You are to upload your updated templates as evidence with your assessment submission, ensuring that each changed recipe has sufficient notes attached explaining which recipes have changed and how the recipe has now been improved and is more suitable to the customer group you have developed it for.
Criteria for success
You must complete all tasks and demonstrate an understanding of required competencies in the Project Checklist. All documents must be completed in full and to the required standard.
You need to achieve a result of ‘Satisfactory’(S) for each task to receive the final assessment outcome of ‘Competent’ (C).
Where you are marked as ‘Not Yet Satisfactory’ (NYS) for any task, the final assessment outcome will be ‘Not Yet Competent’ (NYC). In such cases, you will be provided with an opportunity to repeat the assessment at a later date.
Once you have read and understood the instructions, please upload your completed documents and submit this assessment.
Exercise 2 Checklist Evaluating and adjusting recipesExercise tasksS üNYS ûComments1. Recipe 1 of 3üû Updated the recipe in the Recipe Card Template with revised ingredients and procedures for preparation, cooking and storage (as required) Updated the recipe in the Recipe Card Template to reflect improvements to nutritional value based on the adjustments made (as required) Updated the recipe in the Recipe Card Template to reflect improvements to lifestyle, medical or religious dietary requirements based on the adjustments made (as required) Updated the recipe in the Receipe Costing Template to include adjustments to ingredients and quantities Updated the Recipe Costing Template with updated figures for recipe cost, selling price or budgetary impacts (as required) Highlighted all changes made to both Recipe Card Template and Recipe Costing Template Submitted updated Recipe Card Template and Recipe Costing Template for comparison with originals 2. Recipe 2 of 3üû Updated the recipe in the Recipe Card Template with revised ingredients and procedures for preparation, cooking and storage (as required) Updated the recipe in the Recipe Card Template to reflect improvements to nutritional value based on the adjustments made (as required) Updated the recipe in the Recipe Card Template to reflect improvements to lifestyle, medical or religious dietary requirements based on the adjustments made (as required) Updated the recipe in the Receipe Costing Template to include adjustments to ingredients and quantities Updated the Recipe Costing Template with updated figures for recipe cost, selling price or budgetary impacts (as required) Highlighted all changes made to both Recipe Card Template and Recipe Costing Template Submitted updated Recipe Card Template and Recipe Costing Template for comparison with originals 3. Recipe 3 of 3üû Updated the recipe in the Recipe Card Template with revised ingredients and procedures for preparation, cooking and storage (as required) Updated the recipe in the Recipe Card Template to reflect improvements to nutritional value based on the adjustments made (as required) Updated the recipe in the Recipe Card Template to reflect improvements to lifestyle, medical or religious dietary requirements based on the adjustments made (as required) Updated the recipe in the Receipe Costing Template to include adjustments to ingredients and quantities Updated the Recipe Costing Template with updated figures for recipe cost, selling price or budgetary impacts (as required) Highlighted all changes made to both Recipe Card Template and Recipe Costing Template Submitted updated Recipe Card Template and Recipe Costing Template for comparison with originals Learner feedbackAssessment outcome:Competent ¨ Not Yet Competent ¨Assessor signature Assessor name Date Final comments SITHKOP012 Develop recipes for special dietary requirements
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