This unit describes the performance outcomes, skills and knowledge required to develop menus and meal plans for people who have special dietary needs for health, lifestyle and cultural reasons. It requires the ability to identify the dietary requirements of customers, develop special menus and meal plans to meet those requirements, cost menus and to monitor and evaluate the success of menu 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.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
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This is Certificate 4 in Commercial cookery. I want you to finish Activity workbook with developing 6 menus, 6 Meal plan costing, 12 cyclical menus (2 for each menu), 6 Meal plans. If you need any...
SITHKOP004 - Develop menus for special dietary requirements
Learner assessment guide and evidence
This assessment requires you to develop and cost menus or meal plans...
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