STUDENT PACK

UNIT – SITHCCC042
Prepare food for special dietary
requirements.

SITHCCC042
Prepare food for special dietary requirements.
© Acacia Institute V1. APRIL23 Page 1 of 20
 ASSESSMENT COVER SHEET
This form is to be completed by the assessor and used as a final record of student competency. All student submissions
including any associated checklists are to be attached to this cover sheet before placing on the student's file. Student
results are not to be entered onto the Student Database unless all relevant paperwork is completed and attached to this
form.
Student Name Student ID
Assessor Name Due Date
Course Name Certificate III in Commercial Course Code SIT30821
Cookery
Unit Name Prepare food to meet special Unit Code SITHCCC042
dietary requirements
FIRST ATTEMPT: ❑ SECOND ATTEMPT: ❑
Please attach the following student evidence to this form Result
S = Satisfactory
NS = Not Yet Satisfactory
DNS = Did Not Submit

Assessment 1 ❑ Written Assessment S | NYS | DNS

Assessment 2 ❑ Practical Observation S | NYS | DNS
Final Assessment Result for this unit C / NYC
C = Competent / NYC = Not Yet Competent
Student Declaration: I acknowledge the assessment process has Assessor Feedback:
been explained and agree to undertake assessment. I am aware of
the appeals process, should the need arise. I also understand that
I must be assessed as ‘satisfactory’ in all parts of the assessment
to gain a competent result for this unit of competency. I declare
that the work contained in this assessment is my own, except
where acknowledgement of sources is made. I understand that a
person found responsible for academic misconduct will be subject
Assessor Signature: ____________________________
to disciplinary action (refer to Enrolment Acceptance
Agreement). Date: ____/_____/_____
I give permission for a copy of my marked work to be retained and
reproduced for the purpose of review and validation.

Student Signature: ____________________________

Date: ____/_____/_____
Administrative use only
Entered onto Student Management Database Date : Initials:

SITHCCC042
Prepare food for special dietary requirements.
© Acacia Institute V1. APRIL23 Page 2 of 20
Introduction
This assessment has been designed for students undertaking face to face mode of study to provide information before
students take assessments and contains assessment tools to assess the skills and knowledge required from students
to be deemed competent in this unit.
Please read all the information given to you by the assessor and when you receive this assessment. If you do not
understand any part of this assessment, please inform your assessor/trainer.

Purpose of assessment
The purpose of assessment is to determine competency in the unit SITHCCC042 – Prepare food to meet special dietary
requirements.

Elements
1. Confirm special dietary requirements and select ingredients.
2. Prepare foods to satisfy nutritional and special dietary requirements.
3. Present prepared food.

Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
1. Culinary terms and trade names for:
• Substitute ingredients used to produce dishes with special dietary recipes.
• Ingredients suitable for meeting basic nutritional needs
• Ingredients that cause common allergic reactions
• Food additives and preservatives
2. Main types and characteristics of:
• Food allergy
• Food intolerance
• Religious dietary sanctions
3. Main types, culinary characteristics and ingredients of special lifestyle diets that are part of contemporary
Australian society:
• Vegetarian including lacto ovo
• Vegan
• Pescatarian
• Low or no fat
• High or low carbohydrates
• High or low protein
• “fad” diets:
I. Paleo
II. Raw
III. Ketogenic
IV. Macrobio�c
V. Flexitarian
4. Main types, culinary characteris�cs and ingredients of special medical diets that are part of contemporary
Australian society:
• Type one and two diabetes
• Food intolerances:
I. Gluten free

SITHCCC042
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 II. Diary free
III. FODMAPs
• Modified texture
• Low or no salt
• Food allergens:
I. Peanuts
II. Tree nuts
III. Eggs
IV. Cow’s milk
V. Fish
VI. Crustaceans
VII. Sesame seeds
VIII. Soy or Soya beans
IX. Cereals containing gluten and their products namely wheat, rye, barley, oats, spelts and
their hybrised strains
X. Lupin
XI. sulphites
5. Main types, culinary characteristics and ingredients of special religious diets that are part of contemporary
Australian society:
• Halal
• Hindu
• Kosher
6. Substitutes used in preparation of dishes to meet special dietary requirements.
7. Key health, legal and reputational consequences of failing to address special requirements, including:
• Allergic reactions
• Anaphylaxis
• Food sensitivity and intolerance reactions
• Customer preferences or aversions
8. Mise en place requirements for special diet foods.
9. Basic principles and practices of nutrition:
• Nutrition groups and their food sources:
I. Vitamins
II. Minerals
III. Fibre
IV. Carbohydrates
V. Fats
VI. Protein
VII. Water
• Influence on food choice
• Food labelling and interpretation
• Role and implications of using food additives and preservatives.
• Health implications of food choices
10. Primary components and recommendations of the Australian Dietary Guidelines.

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 Competency Requirements
You must satisfactorily complete all assessment tasks to be Competent (C) in the unit. Students with unsatisfactory
completion of any of the assignment tasks will be deemed Not Yet Competent (NYC). Assessors will ensure that
the evidence collected meets the requirements of the Rules of Evidence (authentic, current, sufficient, and valid)
prior to entering results into the competency record sheet. Students unsuccessful at achieving “Satisfactory” for
any assessment at the first attempt will be given two additional opportunities for reassessment. If the student is
still deemed Not Yet Competent (NYC) after two reassessments in a unit of competency student will be required
to re-enrol in the unit of competency as per the scheduled delivery of the course.

Outline of evidence to be collected.

You must submit the following evidence to be marked competent for this unit. Your assessor will ensure that the
evidence submitted meets the rules of evidence which are valid, sufficient, current, and authentic.

Assessment 1 - Completed written questions answered and submit to your assessor electronically or
Written Assessment paper based.
Complete and sign the cover sheet for assessment task
Assessment 2 - This is Practical Demonstration in Nova kitchen, cooking and modifying standard recipes.
Practical Observation You are required to cook for at least six (6) different dishes during practical sessions
according to performance criteria.

Assessment Task 1
SITHCCC042 – Prepare food to meet special dietary requirements
Written Assessment

SITHCCC042
Prepare food for special dietary requirements.
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Assessment Questions:

1. Match the following culinary terms related to special dietary requirements:

Gluten These are rich in vitamins, minerals, fiber and antioxidants. Try to include a
variety and colourful fruits and vegetables in your diet, such as leafy greens,
berries, citrus fruits, broccoli, etc.
Carbohydrates Intolerance of this and Coeliac disease are intestinal disorders in which the
body reacts badly to gluten, a protein component in grains such as wheat, rye
and barley.
Peanuts They are sugars or starches that provide energy for all the cells and tissues
trusted source in the body.
Food additives Peanut allergies are one of the most common food allergies. Even a
small amount of peanuts or peanut butter can trigger an allergic reaction,
which can range from mild symptoms like itching to severe reactions
like anaphylaxis.
Gluten free flours Are substances that are added to food during processing or preparation to
enhance flavour, texture, appearance, or shelf life/preserve food and
ingredients.
Water For individuals with gluten allergies or intolerances, there are many gluten
free flours and grains that can be used in place of wheat, barley, or rye. These
include almond flour, rice flour, quinoa, and amaranth, etc.
Fruits and vegetables Drinking enough water is essential for proper hydration and help transport
nutrients through the body.

2. What is the main difference between food allergy and food intolerance?

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 3. List common allergens and tolerances.

4. Name three main types of cultural or religious diets that are part of contemporary Australian
society.

5. Which factors need to be considered and should be applied when preparing foods for all types of religious
diets? (Answer true or false in space provided)

True False

Consider the impact of food preparation to prevent any breaches: preparing dairy and
meat separately for Jewish customers and avoiding any meat contamination for
vegetarian customers.

This may require strict separation during preparation and cooking and you must plan
how you can implement this with the team and make sure that processes are followed.

With convenience products it is important to check the label to assess the composition
of the item and its impact on the diet.

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 Basic principles still apply such as optimum retention of all nutrients and the correct
purchasing of ingredients with a careful eye on their impact on the specific diet.

Alternatively, you may seek the advice of supervisors and the relevant religious
authority when catering for functions of specific religious groups, e.g. Mormons or
Seventh Day Adventists.

Due to the complexity of religious restrictions and the many variations within it, it is
advisable to ascertain details from the customer and verify that you have correctly
understood their requirements.

For example, products that are made with a combination of dairy and vegetables may
contravene a religious law.

6. What are the main types, culinary characteristics, and ingredients of kosher.

7. Match the lifestyle diets to the key features:

Vegan No animal flesh, eggs or egg products. Milk and milk products are
generally included. The protein intake of the diet may be low if not
carefully planned.

SITHCCC042
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 Pescatarian No food or product of animal origin, e.g. milk, gelatine, honey. The diet
has to be monitored carefully as there is a risk of nutritional inadequacy,
particularly for protein and vitamin B12. Vegan sources of protein
include nuts, seeds and legumes (including soy).

Low protein No red meat or poultry but seafood is allowed. This form of vegetarian
diet is usually not at risk of nutritional deficiencies.

Ovo vegetarian It involves consuming a smaller proportion of calories from protein

sources. This type of diet may be recommended for people with certain
medical conditions such as kidney disease.

Low or no fat No animal flesh or dairy products but eggs are allowed.

Lacto vegetarian A type of diet that limits or eliminates foods that are high in fat,
especially saturated and trans fats. This diet is often recommended for
people who have high cholesterol, heart disease, or other health
conditions that require reducing their fat intake.

8. Describe fad diets with examples.

9. What are the culinary characteristics for special medical diet – type 1 and type 2 diabetes.

10. Match the following food intolerances.

SITHCCC042
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 Gluten free FODMAPs are a group of carbohydrates and sugar alcohols that can be
difficult to digest for some people, particularly those with irritable
bowel syndrome (IBS) or other digestive disorders. FODMAP stands for
Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and
Polyols.

Lactose/dairy free The gluten-free diet is prescribed for people with celiac disease, gluten
sensitivity, or wheat allergy to help manage symptoms such as
digestive issues, skin rashes, Bloating, abdominal pain, fatigue, etc.

FODMAPs Lactose intolerance occurs when the body does not produce enough
lactase, an enzyme that breaks down lactose, the sugar found in milk
and dairy products. Symptoms of lactose intolerance include bloating,
gas, diarrhea, and abdominal pain.

11. Which factors must be essentially considered when preparing textured modified foods? (Answer
true or false in space provided)

True False

Use the correct tools, e.g. Thermomix, Pacojet etc. for the job

Integrate techniques from molecular cuisine

Consider attractive presentation and colours

Consistencies of foods must be mousse-like for all texture modified diets.

Retain nutrients and nutrient density and produce à la minute – avoid prolonged
standing of foods and retain colour

Ensure that convenience products are regenerated correctly

Use a variety of tools for presentation: ice cream scoops, various cutters, forms and
timbals aid to create attractive shapes

12. Describe low salt diet and give two menu examples.

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 13. Match the commonly used substitutes in preparation of dishes to meet special dietary
requirements.

Gluten free substitute Tofu, tempeh, lentil and pulses, beans and chickpeas, seitan, substitutes
for whole cuts and minces (When substituting whole cut meats, the
most popular choices are tofu, tempeh or seitan as they have a similar
texture and shape and provide their own flavours.

Dairy free substitute Almond flour, rice flour, quinoa, and amaranth, etc. can be used instead
of wheat, barley and rye.

Egg free substitutes Soy milk, almond milk, coconut milk, and dairy-free cheese alternatives
can be used instead of milk and cheese.

Sugar free substitutes These include applesauce, mashed bananas, tofu, and commercial egg
replacers.

Meat substitutes These include stevia, xylitol, and erythritol, among others.

14. What are the legal consequences of failing to address special requirements?

15. List mise en place requirements for special diets.

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 16. Which nutrients are the main energy providers for the human body? What is their general role,
nutritional value in a healthy diet? (Answer true or false in space provided)

True False

Proteins, carbohydrates and fats provide the body with energy.

All energy consumed can be used by the body to maintain its functions of growth,
repair and energy needs.

How much of the energy is used depends primarily on the weight and sex of a
person.

A balanced diet requires a combination of nutrients, which varies according to

age, sex and individual requirements.

Vitamins and trace elements have various uses in the body with equal intakes
required by males and females.

17. What is the role of food labels in meeting special dietary requirements?

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 18. What are food additives and preservatives?

19. List primary components of Australian dietary guidelines.

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 Assessment Task 2
SITHCCC043 – Prepare food to meet special dietary requirements
Practical Observation

Assessment Questions:
1. Modify standard recipes to prepare six different dishes that cater to customers with special dietary
requirements:

1) Halloumi with chickpea salsa & couscous

2) Classic tomato spaghetti
3) Vegan butter chicken
4) Easiest vanilla cake (No eggs, no milk, no butter)
5) Fried rice without soy sauce
6) Brownies – Gluten free, vegan, nut free

2. For criteria, please tick from the following - for specific recipes:
1) Dietary requirement: Food allergy or food intolerance
2) Ingredients: Excluded or substituted

3. Attach practical evidence.

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 Dish name:

Dietary requirement:
❑ Food allergy
❑ Food intolerance

Ingredients:
❑ Substituted
❑ Excluded

❑ Portion control
❑ Tasks completed within commercial
timeframe
❑ Food safety practices avoiding cross
contamination
❑ Demonstration of effective
communication regarding dietary
requirements and recipe modification.

Dish name:

Dietary requirement:
❑ Food allergy
❑ Food intolerance

Ingredients:
❑ Substituted
❑ Excluded

❑ Portion control
❑ Tasks completed within commercial
timeframe
❑ Food safety practices avoiding cross
contamination
❑ Demonstration of effective
communication regarding dietary
requirements and recipe modification.

SITHCCC042
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© Acacia Institute V1. APRIL23 Page 15 of 20
 Dish name:

Dietary requirement:
❑ Food allergy
❑ Food intolerance

Ingredients:
❑ Substituted
❑ Excluded

❑ Portion control
❑ Tasks completed within commercial
timeframe
❑ Food safety practices avoiding cross
contamination
❑ Demonstration of effective
communication regarding dietary
requirements and recipe modification.

Dish name:

Dietary requirement:
❑ Food allergy
❑ Food intolerance

Ingredients:
❑ Substituted
❑ Excluded

❑ Portion control
❑ Tasks completed within commercial
timeframe
❑ Food safety practices avoiding cross
contamination
❑ Demonstration of effective
communication regarding dietary
requirements and recipe modification.

SITHCCC042
Prepare food for special dietary requirements.
© Acacia Institute V1. APRIL23 Page 16 of 20
 Dish name:

Dietary requirement:
❑ Food allergy
❑ Food intolerance

Ingredients:
❑ Substituted
❑ Excluded

❑ Portion control
❑ Tasks completed within commercial
timeframe
❑ Food safety practices avoiding cross
contamination
❑ Demonstration of effective
communication regarding dietary
requirements and recipe modification.

Dish name:

Dietary requirement:
❑ Food allergy
❑ Food intolerance

Ingredients:
❑ Substituted
❑ Excluded

❑ Portion control
❑ Tasks completed within commercial
timeframe
❑ Food safety practices avoiding cross
contamination
❑ Demonstration of effective
communication regarding dietary
requirements and recipe modification.

SITHCCC042
Prepare food for special dietary requirements.
© Acacia Institute V1. APRIL23 Page 17 of 20
 Assessment Evaluation Tool – AT1

Unit Code: SITHCCC042 – Prepare food to meat dietary requirements

Unit Name:
Assessment Name: AT1 – Written Assessment
Student’s name:
Student Id:
Is Student able to demonstrate the following: Knowledge Evidence [1, 2, 3, 4, 5, 6, 7, 8, 9, 10] Yes No
11. Culinary terms and trade names for:
• Substitute ingredients used to produce dishes with special dietary recipes.
• Ingredients suitable for meeting basic nutritional needs
• Ingredients that cause common allergic reactions
• Food additives and preservatives
12. Main types and characteristics of:
• Food allergy
• Food intolerance
• Religious dietary sanctions
13. Main types, culinary characteristics and ingredients of special lifestyle diets that are part
of contemporary Australian society:
• Vegetarian including lacto ovo
• Vegan
• Pescatarian
• Low or no fat
• High or low carbohydrates
• High or low protein
• “fad” diets:
VI. Paleo
VII. Raw
VIII. Ketogenic
IX. Macrobio�c
X. Flexitarian
14. Main types, culinary characteris�cs and ingredients of special medical diets that are part
of contemporary Australian society:
• Type one and two diabetes
• Food intolerances:
IV. Gluten free
V. Diary free
VI. FODMAPs
• Modified texture
• Low or no salt
• Food allergens:
XII. Peanuts
XIII. Tree nuts
XIV. Eggs

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© Acacia Institute V1. APRIL23 Page 18 of 20
 XV. Cow’s milk
XVI. Fish
XVII. Crustaceans
XVIII. Sesame seeds
XIX. Soy or Soya beans
XX. Cereals containing gluten and their products namely wheat, rye,
barley, oats, spelts and their hybrised strains
XXI. Lupin
XXII. sulphites
15. Main types, culinary characteristics and ingredients of special religious diets that are
part of contemporary Australian society:
• Halal
• Hindu
• Kosher
16. Substitutes used in preparation of dishes to meet special dietary requirements.
17. Key health, legal and reputational consequences of failing to address special
requirements, including:
• Allergic reactions
• Anaphylaxis
• Food sensitivity and intolerance reactions
• Customer preferences or aversions
18. Mise en place requirements for special diet foods
19. Basic principles and practices of nutrition:
• Nutrition groups and their food sources:
VIII. Vitamins
IX. Minerals
X. Fibre
XI. Carbohydrates
XII. Fats
XIII. Protein
XIV. Water
• Influence on food choice
• Food labelling and interpretation
• Role and implications of using food additives and preservatives.
• Health implications of food choices
20. Primary components and recommendations of the Australian Dietary Guidelines.
Outcome: ❑ Satisfactory
❑ Unsatisfactory
Assessor name:
Assessor signature:

SITHCCC042
Prepare food for special dietary requirements.
© Acacia Institute V1. APRIL23 Page 19 of 20
 Assessment Evaluation Tool – AT2

Unit Code: SITHCCC042 – Prepare food to meat dietary requirements

Unit Name:
Assessment Name: AT2 – Practical observation
Student’s name:
Student Id:
Is Student able to demonstrate the following: Performance Evidence [1, 2, 3, 4, 5] Yes No
1. Modify standard recipes to prepare six different dishes that cater to customers with
special dietary requirements, including:
• Three different food allergies
• Three different food intolerances
2. Exclude or substitute ingredients to meet dietary requirements specified above, while
maintaining the nutritional value and integrity of the dish.
3. Prepare, plate and present two portions of each of the above six dishes:
• Within commercial �me constraints and deadlines
• Demonstra�ng effec�ve communica�on between team members regarding
dietary requirements and recipe modifica�ons during produc�on and service of
special dishes
• Following procedures for por�on control and food safety prac�ces including
avoiding cross-contamina�on when handling and storing food.
Outcome: ❑ Satisfactory
❑ Unsatisfactory
Assessor name:
Assessor signature:

SITHCCC042
Prepare food for special dietary requirements.
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