RTO No.
31736 | CRICOS 03010G
HOSPITALITY
SITHCCC018
Prepare food to meet special dietary
requirements
Assessment Tool 2 of 3: Practical project
PRINT CLEARLY - Please fill out the following using Black or Blue colour only.
Qualification Cert Iv in the commercial cookery
Student name Rajeev Adhikari
Student number QFC2013553
Assessor name Angel Ranjit
Assessment due 15/02/2021
date
Submission date Attempt 1 Date: Attempt 2 Date: Attempt 3 Date:
14/03/2021
Result for attempt
(S or NS)
Note: If you have not signed the student declaration on the next page your submission will not be
accepted.
HOSPITALITY
SITHCCC018 Prepare food to meet special dietary requirements
Student declaration of authenticity
Before you submit this Assessment Tool you must declare that the work is your own. Read the
text below. Sign the declaration if you agree with all of the statements.
I declare:
• This assessment is my own work, based on my own study and research and no part of
it has been copied from any other source, except where due
acknowledgement/reference has been made. (Plagiarism is not permitted in any
form)
• A late submission fee of $150 per unit of competency will apply before my
submission will be marked if my submission is made past the due time and date.
• If this assessment is based on teamwork, as authorised by the assessor, I have not
submitted the same final version of any assessment material as another student.
• I have not previously submitted this assessment or any part of this assessment for
this or any other course/unit unless required to do so in a resubmission.
• I have kept a copy of my assessment.
• I give permission for my assessment to be reproduced, communicated, compared and
archived for the purposes of detecting plagiarism or collusion and to fulfil Queensford
College’s requirements as an RTO.
• Any assessment marked as unsatisfactory will require me to undergo reassessment;
reassessment may involve different assessment to that originally undertaken.
• I have read and understand the policies and procedures relating to assessment as
outlined in the Queensford College Student Handbook (or the International Student
Handbook) and the Student Assessment Guide.
Signed: Rajeev Adhikari Dated: 14/03/2021
Note: If you are completing this document electronically, use either a scanned and cropped
jpg image of your signature or type your name in the space above.
For documents submitted through Moodle, the inclusion of this declaration with any form
of signature, however presented, with your submission, indicates that you understand and
agree the declaration is true.
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HOSPITALITY
SITHCCC018 Prepare food to meet special dietary requirements
Assessment Tool 2 of 3: Practical project
Purpose
This Assessment Tool will allow you to demonstrate your understanding of how to cater to
customers with special dietary requirements including communicating with customers,
confirming their requirements, researching suitable recipes and/or understanding
ingredients so that exclusions or substitutions can be made, and modifying recipes and/or
menu items. In doing so, you will be following the 3-step process as outlined in section 4.0
of the Learning Guide.
Location
Parts A and C of this Assessment Tool requires you to participate in a role-play with your
assessor. This can be done while attending 1 of your classes or can be done online (only by
prior arrangement with your assessor).
Part B and D of this Assessment Tool are to be completed in your own time, at home or in
the College computer lab and submitted via Moodle.
Resources supplied by your assessor
Documents
N/A
Physical resources
Your assessor will play the roles of other people in the role play so that you can
communicate to obtain the information you require.
Resources you will need to provide
Computer and internet access
How to submit this Assessment Tool
What? • A copy of this Assessment Tool, named correctly and completed with
your responses.
• Remember to fill in the cover sheet before submission.
When? Your assessor will advise when this Assessment Tool is due.
Where? Upload the document to the submission link for Assessment Tool 2 of 3 in
Moodle.
If your assessor advises not to use Moodle you may hand in your printed copy
of this Assessment Tool however you MUST keep a copy.
What you must do to achieve Satisfactory for this Assessment Tool
This Assessment Tool is the second of 3 assessments for this Unit of Competency. You
must achieve a Satisfactory result for each of the 3 Assessment Tools to achieve an overall
mark of Competent of this Unit of Competency.
You are permitted 3 attempts at this assessment.
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HOSPITALITY
SITHCCC018 Prepare food to meet special dietary requirements
Instructions
1. Make a copy of this document. Name it SITXHCCC018_[Your Name]_AT 2 of
3_submission1 (if your first attempt, submission2 if your second etc.)
2. Complete all Parts (A, B, C and D) where you are asked to provide evidence. Under
each Part you are given the Marking criteria.
3. Complete the cover sheet and sign the declaration of authenticity before submission.
4. When you have completed this document submit it to Moodle by clicking on the link
named SITHCCC018_AT 2 of 3_Submission link. You MUST keep the original of
this document somewhere safe.
Part A Role play – Identifying the customer’s requirements
You are to perform this Part of the Assessment Tool in class.
If you are not able to do so in class, you will need to make an appointment with your assessor
for a time in which you can conduct the role play. You will also need to follow up this Part A
Role play with a further role play (in Part C), after you have done some research and prepared
a proposal for dishes in Part B.
Scenario
The scenario for the role play is as follows.
You are the Head Chef of the Coronet Room which is the fine dining restaurant at Hillmans
by the Sea, a boutique hotel at 3 locations; there is 1 in Queensland, New South Wales and
South Australia.
The restaurant has been booked for a small Summer evening wedding for 48 guests. The bride,
Sabrina St John, has come in to speak to you about the catering arrangements. The menu was a
standard selection provided by the Function Sales team a few weeks ago and is as follows:
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HOSPITALITY
SITHCCC018 Prepare food to meet special dietary requirements
Menu
Entrée
Beef carpaccio
with baby capers, watercress, blistered tomatoes and a tonnato dressing
or
Grilled green asparagus, char grilled figs, poached egg and Swiss gruyere
served with artisan sourdough
Main course
Gippsland Lamb rack on a bed of sweet potato puree
served with caramelised French eschallots, mange touts and cranberry jus
or
Seared Tasmanian salmon fillet, tiger prawns, black mussels and baby clams
served in a coconut saffron broth
Dessert
Guava panna cotta
served with a mango cheek, topped with vanilla spun sugar,
passionfruit pearls and pineapple flowers
or
Coffee and walnut mousse log
served with bitter chocolate ice cream and pear and cinnamon crisps
However, at that time, they told Ms St John that, once she had received RSVPs from the guests
and ascertained the various special dietary requirements, she should return and the Head Chef
would discuss providing substitute or modified dishes (of this same quality) for some guests, if
necessary. The Head Chef has delegated this task to you—finding out what the dietary
requirements are, if any, and coming up with some ideas to satisfy this guest.
Before the role play
You will need to understand what ingredients are in every dish above. Go on line and find out
what ingredients are in each of the dishes. You do not need to know exactly the recipe; you
only need to find a general recipe and list the ingredients, so you can give advice about the
menu. For example, what is beef carpaccio? What are capers? What is tonnato dressing? What
are mange touts etc.
In the role play
Your assessor will play the role of Ms St John.
Your first task is to speak to Ms St John and find out what the special dietary requirements of
the guests are and whether the menu, as is, will still be satisfactory.
You need to find out whether Ms St John is comfortable with having a dish changed
completely or whether it is possible and easier to make a modified/substituted version prepared
just for the guests requiring a special dietary requirement.
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HOSPITALITY
SITHCCC018 Prepare food to meet special dietary requirements
Your objective at this point is to document clear instructions about what is allowed and not
allowed, to listen very carefully to what Ms St John is telling you and note the special
requirements. You need to answer any questions with the information you have found out
about the ingredients.
Make hand written notes as you speak to Ms St John.
After the role play
Type up your notes in the space below listing the special dietary requirements that you
established and Ms St John’s preference in how to change the menu.
Total 48 guests.
17 of them cannot eat seafood or meat
Ms. Bells is a vegan and gluten free.
1 of the 48 customers is allergic to nuts
28 with no special dietary requirement.
Marking criteria
Did the student… S NS Feedback (MUST be provided if NS is
ticked)
1 Record confirmation of all the dietary
requirements of the customer Ms St
John for the wedding function?
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Part B Consider and research
Complete this Part of the Assessment Tool in your own time.
Now that you have established the requirements, you must decide whether to modify or substitute ingredients or whether to substitute a dish. If
more than 10 guests require a special dish then you may make a complete substitution. If less than 10 guests have the special requirement, you
need to substitute an ingredient or modify a dish i.e. you cannot make a whole new dish just substitute the necessary components.
You only need to offer 1 dish that a guest can eat (for each of entrée, main and dessert. You do not have to have both dishes suitable for every
guest).
Take 1 dietary requirement at a time. Go through the menu and note whether the menu item needs changing or you should substitute an ingredient.
Complete Columns 1 and 2 of the Planning table below.
Once you have completed all of Columns 1 and 2, complete Column 3.
Then, look at recipes and get ideas for dishes. Complete Column 4 with your ideas.
In the first row an example has been give of how to complete table. But note – the example is not part of this scenario.
Planning table
1 Menu item 2 What special dietary requirements 3 What will I do – get a 4 Idea for a dish based on your research.
affect this dish? completely new dish or Or describe dish with exclusions.
just exclude/substitute Make sure description covers all
ingredients? important ingredients or copy and paste
recipe below and refer to it here
Example: 2 guests are vegetarian (lacto) Only affects 3 guests so If serve larger portion without chicken –
Herb roasted organic chicken on 1 guest has intolerance to any of the try to exclude/substitute. could be for vegetarian. Make sure
a bed of wild mushroom risotto allium family of plants, e.g. garlic, stock is vegetable stock for vegetarian –
served with grilled asparagus, onions, eschallots however could be vegetable stock for all
splashed with an infused oil of guests. Will have to leave onion out of
roasted eschallots, lemon and stock. Make a good mushroom and
garlic herb-based stock instead.
Make separate oil for the guest who is
intolerant.
So options:
HOSPITALITY
SITHCCC018 Prepare food to meet special dietary requirements
1 Menu item 2 What special dietary requirements 3 What will I do – get a 4 Idea for a dish based on your research.
affect this dish? completely new dish or Or describe dish with exclusions.
just exclude/substitute Make sure description covers all
ingredients? important ingredients or copy and paste
recipe below and refer to it here
Vegans have no chicken but served
extra risotto and asparagus on top.
Allium intolerant guest has no oil
Make stock for all guests without onion.
Or just 4 portions with veg stock(no
onion)
Beef carpaccio 20 people don’t eat meat Substitute Chickpea stew with warms spices
with baby capers, watercress, Moroccan Pumpkin and carrots and Raisins.
blistered tomatoes and a tonnato chickpea stew. (Remove Onions for one of the
dressing customers)
Grilled green asparagus, char Mrs.Bells is a Vegan. One of the Substitute Replace poached eggs with silken tofu
grilled figs, poached egg and guest is G.F and guyree with coconut yoghurt for
Swiss gruyere vegan.
served with artisan sourdough Also, replace the sourdough with plain
glutenfree bread.
Gippsland Lamb rack on a bed of 20 people don’t eat meat. Bulgogi Bowl Brown rice, edamamme beans,tofu,
sweet potato puree So replacing with a new dish chilli pickl, ginger pickle, avocado,
served with caramelised French meso roasted pumpkin,
eschallots, mange touts and
cranberry jus
HOSPITALITY
SITHCCC018 Prepare food to meet special dietary requirements
1 Menu item 2 What special dietary requirements 3 What will I do – get a 4 Idea for a dish based on your research.
affect this dish? completely new dish or Or describe dish with exclusions.
just exclude/substitute Make sure description covers all
ingredients? important ingredients or copy and paste
recipe below and refer to it here
Seared Tasmanian salmon fillet, 17 people don’t eat seafood and Substituing with a Coconut yoghurt marinated veggies.
tiger prawns, black mussels and Ms.bells is a vegan completely new dish. With pineapple salsa and vegan mayo.
baby clams One of them is ovo lacto vegetarian. Taco Remove onions in salsa for allums.
served in a coconut saffron broth
Guava panna cotta Mrs, bells is a vegan. Substitute with apple Vegan Butter cream frosted Apple Cake
served with a mango cheek, cake with absolutely vegan whipped cream.
topped with vanilla spun sugar,
passionfruit pearls and pineapple
flowers
Coffee and walnut mousse log Mrs. bellas is vegan and one person Mrs.Bells and the one No Change.
served with bitter chocolate ice is allergic to nuts guy can have first optioin
cream and pear and cinnamon
crisps
Once you have completed the table above, consult with 2 other members of your kitchen team and review your ideas in Column 4 with them.
Your team members should give you feedback as to:
• Whether you have taken into account all the necessary special dietary requirements for that item on the menu
• Whether your idea for as substitution or exclusion will meet the special dietary requirements
• Whether it is clear, from the description of new dishes what ingredients the dish contains
• Whether the changed dishes are satisfactory for a menu of this type (Remember it is a wedding, so pie and mushy peas will not do)
• Whether the dish can be achieved by the kitchen team
HOSPITALITY
SITHCCC018 Prepare food to meet special dietary requirements
Insert the names of the kitchen team members with whom you spoke and summarise the feedback each team member gave you in the table below.
Team member’s name What feedback did this person give you on your proposal
1 Thakur Poudel Sticking with the plan
2 Komalpreet kaur Take one little serve of chilli pickle for night shed customers
If, after you were given feedback, you realised that any of the information you filled in the table was incorrect, leave it there but put a line through
it and write the new information underneath. Then run the new information by the 2 team members again.
It is not important that you get the first attempt correct. It is important that, having discussed the proposal with others, you get the correct
information and eventually put together a proposal that meets all the dietary requirements of the guests.
Marking criteria
Did the student… S NS Feedback (MUST be provided if NS is ticked)
1 Clearly record what ingredients are suitable and unsuitable?
This is evidenced by the information in Column 2
2 Access recipes and propose dishes and menu items to satisfy
all special dietary requirements of wedding guests?
3 Modify existing dishes to meet special dietary requirements
of wedding guests?
4 Negotiate with other kitchen team members whether the
proposed response is suitable to meet special dietary needs?
Part C Confirm requirements and check what you have come up with
Before the role play
Make sure that you have completed Part B.
Your assessor will play the role of Head Chef.
You now need to speak to your Head Chef and explain what Ms St John’s requests were and
what you have planned for the wedding as substitute /modified dishes.
Conduct the role play with your assessor.
During that discussion make hand-written notes about what is said and if you need to change
any of your ideas or you missed anything.
After the role play
Type up your notes in the space below to record your meeting with the Head Chef. What did
you propose/ What did they say? Any changes from your proposal?
If you were instructed by the Head Chef to change one of your ideas or do further research,
you must have a further role play with the assessor as Head Chef.
The Head Chef will confirm if the proposed menu addresses all the special dietary
requirements, and whether what you propose is feasible to produce.
Role play discussion
Considering the dietary requirement, we should be very serious while handling the food
around and serving them.
Once you have settled the new menu with the Head Chef, you need to record what is going to
be prepared. Communicate this to the kitchen staff and wait staff by filling out the table
below about what is to be prepared and served for the function—function menu summary.
A copy of this function menu summary will also be sent to Ms St John as confirmation of
meeting here dietary requirements.
Look at the example below to guide you. It assumes the dish suggested in the example in Part
B has been modified. It also assumes there were 48 guests. And 2 guests are vegetarian
(lacto) and
1 guest has intolerance to any of the allium family of plants, e.g. garlic, onions, eschallots.
For this wedding, assume you will be producing 1/2 of each of the 2 dishes for the guests
who do not have special requirements. For example, for a wedding of 50 guests, if the guests
had a choice between fish and beef, you would prepare 25 of each and put the 2 dishes down
alternately. Then people at the table swap if they do not want the dish that they were served.
HOSPITALITY
SITHCCC018 Prepare food to meet special dietary requirements
Function menu summary
Example of 1 main (not in scenario)
Portions Special dietary requirement Dish
to
prepare
20 None Herb roasted organic chicken on a bed of wild
mushroom risotto served with grilled asparagus,
splashed with an infused oil of roasted eschallots,
lemon and garlic.
Stock for risotto to be suitable for vegetarian and
no onion
3 For lacto vegetarians wild mushroom risotto served with grilled
asparagus, splashed with an infused oil of roasted
eschallots, lemon and garlic.
Stock for risotto to be suitable for vegetarian and
no onion
Extra portions of asparagus and risotto – double
each
1 Intolerant to allium Herb roasted organic chicken on a bed of wild
(Garlic/onions/eschallots) mushroom risotto served with grilled asparagus.
Do not splash with infused oil
Make special single portion of lemon infused oil
with rosemary – distinguish with piece of rosemary
from oil when plating)
St John-Harrison wedding entrees
Portions Special dietary requirement Dish
to
prepare
Entrée One
50 None Chickpea stew with warms spices carrots and
Raisins.
(Remove Onions for one of the customers)
Or Entrée Two
46 Mrs.Bells is a Vegan. One of Grilled greeen asparagus, chargrilled figs, poached
the guest is G.F eggs and swiss guyreeserved with artisan
sourdough.
2 Replace poached eggs with silken tofu and guyree
with coconut yoghurt for vegan.
Also, replace the sourdough with plain glutenfree
bread.
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HOSPITALITY
SITHCCC018 Prepare food to meet special dietary requirements
St John-Harrison wedding mains
Portions Special dietary requirement Dish
to
prepare
Main One
50 20 people don’t eat meat. Bulgogi Bowl
So replacing with a new dish Brown rice, edamamme beans,tofu, chilli pickl,
ginger pickle, avocado, meso roasted pumpkin,
Or Main Two
50 17 people don’t eat seafood Taco
and Coconut yoghurt marinated veggies. With
Ms.bells is a vegan pineapple salsa and vegan mayo.
One of them is ovo lacto Remove onions in salsa for allums.
vegetarian.
St John-Harrison wedding desserts
Portions Special dietary requirement Dish
to
prepare
Dessert One
2 Mrs, bells is a vegan. Apple Cake
Or Dessert Two
48 Mrs. bellas is vegan and one Vegan Butter cream frosted Apple Cake with
person is allergic to nuts absolutely vegan whipped cream.
Marking criteria
Did the student… S NS Feedback (MUST be provided if NS is
ticked)
1 Liaise with the Head Chef to clarify
that the proposed menu does satisfy all
requirements and is feasible for
production?
2 Communicate the dietary requirements
by correctly completing the function
menu summary sheet so that all staff
are informed of the menu and how it
meets the guest’s dietary requirements
for preparation and service.
Part D Sequence food preparation and production
Now that you have settled on a menu and determined what dishes to make and how many of
each need to be made, you need to prepare a jobs checklist.
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HOSPITALITY
SITHCCC018 Prepare food to meet special dietary requirements
You only need to prepare 1 list for preparation of either the entrees or the mains. Your list
must show efficient production.
An example of what is required has been prepared below for the desserts.
Jobs checklist for:
• Guava pannacotta served with a mango cheek, topped with vanilla spun sugar,
passionfruit pearls and pineapple flowers
• Guava coconut cream mousse (using jell-it-in not gelatine) served with a mango
cheek, topped with vanilla spun sugar, passionfruit pearls and pineapple flowers
• Coffee and walnut mousse log
served with bitter chocolate ice cream and pear and cinnamon crisps
1 Make bitter chocolate ice cream.
2 Make walnut sponge for log. When comes out of oven roll and leave to cool.
3 Make pear and cinnamon crisps and pineapple flowers and dry in low oven.
4 Make coconut cream mousse. Refrigerate until service time.
5 Make panna cotta. Refrigerate until service time.
6 Make passionfruit pearls.
7 Make coffee mousse and refrigerate until starts to set
8 Whip cream, fold into mousse.
9 Spread mousse on walnut sponge, roll, wrap in gladwrap and refrigerate 30 minutes.
10 Make chocolate ganache and coat coffee and walnut logs. Refrigerate until service time.
11 Make spun sugar – store in cool dry place until service.
You do NOT have to provide images (but you may if you wish). The ones below are just for
your information.
Passionfruit pearls Mango cheek
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HOSPITALITY
SITHCCC018 Prepare food to meet special dietary requirements
Spun sugar Pineapple flowers
Pear and cinnamon crisps
Use the blank table below to record your answer.
Jobs checklist for:
• [Apple Cake
• [describe first dish as per menu]
And describe any variations
1 Cream the butter, sugar and vanilla extract
2 Add the eggs and milk and beat together
3 Add the self-raising flour and mix together
4 spread half of the cake mixture into a round baking tin and top with half of the
sliced apples. Repeat with the remaining cake mix and apple slices.
5 Top with flaked almonds and sprinkle over raw sugar (optional – see recipe notes
below).
6 Serve on it’s own or warm with a scoop of vanilla ice cream.
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HOSPITALITY
SITHCCC018 Prepare food to meet special dietary requirements
7
8
9
10
Marking criteria
Did the student… S NS Feedback (MUST be provided if NS is
ticked)
1 Sequence the tasks in preparation for
efficient production of dishes?
Result (for use by assessor only)
Has the student signed the declaration ☐ Yes ☐ No
of authenticity or this has been done
through Moodle?
Has reasonable adjustment been made ☐ Yes ☐ No
by the assessor in assessing the If Yes, the assessor must specify the
student’s competency in respect of this arrangements of the reasonable adjustment.
Assessment Tool?
Describe here:
Name of assessor
Signature of assessor
Date of marking assessment Click here to enter a date.
Overall Result for this Assessment Satisfactory ☐
Tool
Not Satisfactory ☐
If resubmission is required, provide Click here to enter a date.
date
If resubmission is required, specify Resubmission due date and time:
requirements
The following must be resubmitted:
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HOSPITALITY
SITHCCC018 Prepare food to meet special dietary requirements
Note to assessor: once this Result section is completed, copy the result of S or NS to the
cover page and transfer result to the Student Assessment Tracker.
RESOURCES DEVELOPMENT DEPARTMENT
Harvest Education Technical College T: 07 3344 1922 www.hetc.edu.au
ABN 55 140 756 510 | RTO Code: 31671 | CRICOS Code: 03243A
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