Assessment-1
SITHKOP002 PLAN AND COST BASIC MENUS
SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
Student Must Fill this Section
Student Name:
Student ID: Term: Year:
Privacy Release “I give my permission for my assessment material to be used in the
Clause: auditing, assessment validation & moderation Process”.
“I declare that:
Authenticity The material I have submitted is my own work;
Declaration: I have given references for all sources of information that are not
my own, including the words, ideas and images of others”.
Student Signature: Date:
Assessment Outcome
Assessor Name:
Not Yet Assessor
Attempt Competent Date
Competent Signature
Initial attempt
2nd attempt/Re-
assessment
Information for Student:
All work is to be entirely of the student.
General Information for this assessment:
Read the instructions for each question very carefully.
Be sure to PRINT your FIRST name & LAST name in every place that is provided.
Short questions must be answered in the spaces provided.
For those activities requesting extra evidence such as: research reports, essay reports, etc. The student must
attach its own work formatted in double space, Arial 12 pts.
All activities must be addressed correctly in order to obtain a competence for the unit of competency.
If the student doesn’t understand the assessment, they can request help from the assessor to interpret the
assessment.
Re-submission of assessment after the term will incur additional fees.
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Re-assessment of Result& Academic Appeal procedures:
If a student is not happy with his/ her results, that student may appeal against their grade via a written letter, clearly
stating the grounds of appeal to the Chief Executive Officer. This should be submitted after completion of the subject
and within fourteen days of commencement of the new term.
Re-assessment Process:
An appeal in writing is made to the Academic Manager providing reasons for re-assessment /appeal.
Academic Manager will delegate another member to review the assessment.
The student will be advised of the review result done by another assessor.
If the student is still not satisfied and further challenges the decision, then a review panel is formed comprising
the lecturer/trainer in charge and the Academic Manager or if need be an external assessor.
The Institute will advise the student within 14 days from the submission date of the appeal. The decision of
the panel will be deemed to be final.
If the student is still not satisfied with the result, he / she has the right to seek independent advice or follow
external mediation option with nominated mediation agency.
Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enrol in that
subject.
The cost of reassessment will be borne by the Institute. The external assessor will base his/her judgement based on
principles of assessment. These principles require assessment to be reliable, fair, practical and valid.
Academic Appeals:
If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal through
academic appeals handling protocol.
To appeal a decision, the person is required to complete the WSC- Request for Appeal of a Decision form
with all other supporting documents, if any. This form is available via our website. The completed Request for
Appeal form is to be submitted to the Student Support Officer either in hard copy or electronically via the
following contact details:
Student Support Officer, Western Sydney College (WSC), 55 High St, Parramatta NSW 2150, Email:
[email protected]
The notice of appeal should be in writing addressed to the Chief Executive Officer and submitted within seven
days of notification of the outcome of the re-evaluation process.
If the appeal is not lodged in the specified time, the result will stand and you must re-enrol in the unit.
In emergency circumstances, such as in cases of serious illness or injury, you must forward a medical
certificate in support of a deferred appeal. The notice of appeal must be made within three working days of
the concluding date shown on the medical certificate.
The decision of Chief Executive Officer will be final.
Student would then have the right to pursue the claim through an independent external body as detailed in the
students’ complaint / grievance policy.
Comments/ feedback to student:
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International College of Australia Pty Ltd T/A Western Sydney College
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Assessment Task 1: Written questions
TASK SUMMARY
You are to answer all written questions.
RESOURCES AND EQUIPMENT REQUIRED TO COMPLETE THIS TASK
Access to textbooks and other learning materials.
Access to a computer, printer, Internet and email software (if required).
Access to Microsoft Word (or a similar program).
WHEN AND WHERE IS THIS TASK TO BE COMPLETED?
This task may be done in your own time as homework or you may be given time to do this task in
class (where applicable).
Your assessor will provide you with the due date for this assessment.
WHAT HAPPENS IF I GET SOMETHING WRONG?
If your assessor marks any of your answers as incorrect, they will make arrangements with you about
resubmission. Your assessor may ask you some questions verbally to check your understanding, or
you may need to provide new written responses to the questions that were answered incorrectly. Your
assessor will give you a due date by which this must be provided.
STUDENT INSTRUCTIONS FOR TASK 1
This is an open book test – you can use your learning materials as reference.
You must answer all questions in this task correctly.
You must answer the questions by typing your answers in Microsoft Word or a similar program –
your assessor will advise as to whether you must email them your completed assessment, submit
the file on a USB drive or hand in a hard copy.
If there are tables included in your task that you need to fill out, you may choose to recreate them
in a word processing application. If you have been provided with an electronic version of this
booklet, you may prefer to type your answers directly into the document.
WRITTEN ANSWER QUESTION GUIDANCE
The following written questions may use a range of ‘instructional words’, such as ‘identify’ or ‘explain’.
These words will guide you as to how you should answer the question. Some questions will also tell
you how many answers you need to give – for example, ‘Describe three strategies…’.
Describe – when a question asks you to ‘describe’, you will need to state the most noticeable
qualities or features. Generally, you are expected to write a response of two or three sentences in
length.
Explain – when a question asks you to ‘explain’, you will need to make clear how or why
something happened or the way it is. Generally, you are expected to write a response of two or
three sentences in length.
Identify – when a question asks you to ‘identify’, you will need to briefly describe the required
information. Generally, you are expected to write a response of two or three sentences in length.
List – when a question asks you to ‘list’, this means you will need to briefly state information in a
list format, often with a specific number of items indicated.
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RTO: 45360 | CRICOS: 03690M
The questions below relate to identifying and planning food production system requirements.
Responses can be based on either your workplace or training organisation’s food production
processes. For the purposes of consistency, use only one food production environment.
QUESTION ERROR: REFERENCE SOURCE NOT FOUND
List three sources from which you might obtain information on contemporary dietary trends and food
preferences.
Answer:
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Select an organisation that you are familiar with – this could be your workplace or a place you visit.
Describe what you perceive to be their customer profile and food preferences.
Answer:
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International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
QUESTION ERROR: REFERENCE SOURCE NOT FOUND
Using the sales data below from a restaurant in the inner city, calculate the popularity index for each
of the entrees. Round your answer up or down to the closest two decimal places.
Week ending Seared scallops Deep fried Grilled prawns Ceviche
calamari
Total 2020 446 1324 1441
Percentage %
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Based on your sales data analysis of customers’ food preferences in Question 3 above, which of the
restaurant’s entrees would you replace?
Answer:
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Identify and briefly describe the “service style” of your workplace.
Answer:
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Identify and briefly describe the type of “cuisine” cooked in your workplace.
Answer:
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International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
QUESTION ERROR: REFERENCE SOURCE NOT FOUND
Briefly describe what menu you would prepare for a Middle Eastern wedding. In your response,
consider a balanced variety of dishes that cater for the cultural and ethnic requirements of the guests,
their social and cultural background, the age group and their contemporary eating habits.
Answer:
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List five steps you should follow prior to planning a new menu with a variety of products in your
establishment. For each step elaborate how your responses affect menu planning:
Steps How it affects Menu Planning
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List the five steps you would take to cost your menus.
Answer:
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International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
QUESTION ERROR: REFERENCE SOURCE NOT FOUND
Explain what is meant by “butcher’s test”.
Answer:
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Briefly explain the steps you would take to carry out a “butcher’s test”.
Answer:
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Calculate the following:
You purchase 10kg of carrots. After washing, peeling and trimming them you have 9kg left. Calculate
the yield % of the carrots. State the formula you used. Show how you arrived at this figure.
Answer:
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Explain what is meant by “standard measurements”. Provide three examples.
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International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Answer:
QUESTION ERROR: REFERENCE SOURCE NOT FOUND
Identify five different customer groups you’re likely to cater for when developing menus for special
dietary requirements.
Answer:
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Identify five different Dietary Guidelines for Australians.
Answer:
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Provide examples of dietary requirements for children, adolescents and adults.
Age group Dietary Requirements
Children
Adolescents
Adults
QUESTION ERROR: REFERENCE SOURCE NOT FOUND
Provide two examples of food restrictions that apply to each of the following customers:
Halal customer
Kosher customer
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International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Hindi customer
Answer:
QUESTION ERROR: REFERENCE SOURCE NOT FOUND
Briefly explain the requirements of the different types of vegetarian customers, including vegan, lacto-
vegetarians, ovo-vegetarians and lacto-ovo vegetarians.
Answer:
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You are cooking for children at a boarding school. Briefly explain what you should keep in mind to
cater for the following children:
Allergies, contraindications Avoid
or food intolerances
Coeliac child
Type 1 diabetic child
Type 2 diabetic child
High cholesterol child
QUESTION ERROR: REFERENCE SOURCE NOT FOUND
Define the term “drug-food interaction”.
Answer:
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International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
QUESTION ERROR: REFERENCE SOURCE NOT FOUND
Define the term “food allergy”.
Answer:
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Define the term “food intolerance”.
Answer:
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Describe seven symptoms a customer with allergies could experience, and briefly explain what the
legal consequence could be if you ignore or fail to address their special dietary requirements.
Answer:
QUESTION ERROR: REFERENCE SOURCE NOT FOUND
Read the following label and interpret the ingredients on the food packaging:
INGREDIENTS: Potatoes (30%), tofu, chickpeas, tomatoes, onions, peanut oil, salt, ginger, garlic,
coriander, chillies, cumin, corn starch, herbs, spices, water.
a) Is this product suitable for a customer with gluten allergies?
b) Is this product suitable for a customer with peanut allergies?
c) Is this product suitable for a customer with soybean allergies?
d) Is this product suitable for a customer who is vegan?
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International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Answer:
QUESTION ERROR: REFERENCE SOURCE NOT FOUND
Explain the food additives below:
Food additives Description
Artificial colours
Artificial flavours
Preservatives
QUESTION ERROR: REFERENCE SOURCE NOT FOUND
List the contemporary dietary trends and regimes that are suitable for the following customers:
Customer requirements Trends and regimes
A customer experiencing symptoms of
food allergies or intolerances
A customer being treated for obesity
A customer building muscle and
endurance
A customer who is macrobiotic
A customer on a fluid diet
QUESTION ERROR: REFERENCE SOURCE NOT FOUND
When developing meal plans and menus, you must be able to create meals which contain appropriate
combinations of foods to meet macro- and micronutrient requirements. Identify the four
macronutrients to keep in mind.
Answer:
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International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
QUESTION ERROR: REFERENCE SOURCE NOT FOUND
List the three categories of carbohydrates.
Answer:
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Identify the five categories of foods which meet balanced nutritional requirements and promote good
health and help us avoid dietary disease.
Answer:
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Substitute the following ingredients with suitable foods to meet customer’s specific requirements.
Customer on a low-fat diet:
Ingredients Substitution
Pouring cream
Sour cream
Coconut cream
Lactose-intolerant customer:
Ingredients Substitution
Butter
Milk
Yoghurt
QUESTION ERROR: REFERENCE SOURCE NOT FOUND
Briefly describe which preparation, cooking and storing methods you could employ to maximise
nutritional value in food.
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International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Answer:
QUESTION ERROR: REFERENCE SOURCE NOT FOUND
List five ingredients that cause common food allergic reactions.
Answer:
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List ten things that can influence customers’ food and beverage choices.
Answer:
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Define the term “dietary disease”.
Answer:
QUESTION ERROR: REFERENCE SOURCE NOT FOUND
Define the term “quick service foods”.
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International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Answer:
WHAT MUST BE SUBMITTED FOR TASK 1:
Your answers to each question.
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International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Assessment Record Checklist
ASSESSMENT TASK 1: WRITTEN QUESTIONS
Yes No
Did the student answer all questions correctly? (Please note which questions were answered incorrectly, if
applicable.)
If ‘no’ to the above, did you identify gaps in the student’s understanding and knowledge?
If ‘yes’ to the above, have arrangements been made for reassessment?
Please note any reasonable adjustments for this task below.
¨ I have reviewed the mapping to this task.
¨ I have analysed the evidence gathered against the requirements of this task and am satisfied that the student has
satisfactorily demonstrated the knowledge required of these units.
Where any items above are marked ‘No’, please provide comments and outline the gaps below. Ensure feedback is
provided to the student on their Assessment Task Cover Sheet. Note actions that will be taken to correct the gaps.
Assessment Task 1 outcome: Satisfactory Not Satisfactory
Date: ___________________________________
Student name: ______________________________________________________________________________
Assessor name: _____________________________________________________________________________
Assessor signature: __________________________________________________________________________
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International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
