Recent Question/Assignment

Assessment Resource I SITHKOP402
ASSESSMENT 1 - STUDENT INFORMATION
This information is fo be handed to each student fo outline the assessment requirements
For this task, you are to identify and present 7 different dinner menu's that cater for each of the following dietary requirements (one for each requirement). Each menu must incorporate sufficient choices for your customers, and include at least 8 different dishes.
For each menu, you are to:
• Provide detailed recipes including recommended food preparation and cooking methods to ensure maximum nutrition
• Outline the nutritional information for each dish (your menu's must be nutritionally balanced)
• Consider your customer groups and include children, adolescents, and adult customers
• Costing's must include:
o All expenditure items to determine product costs
o Portion yields and costs from raw ingredients
o Proposed sell price for each dish (to ensure profitability)
• Include at least 2 cyclic menus for:
o Diabetics
o Healthy Living (low cholesterol & sodium and nutritional)
• Computers and/or software programs must be used in the documentation of all menus and meal plans
Selected Dietary Requirements Include:
1. Kosher
2. Halal
3. Vegetarian
4. Hindu
5. Low fat, Low Carbohydrate
6. Diabetics
7. Healthy Living (low cholesterol & sodium and nutritional)
In presenting your recipes, you are to outline the standards you followed to ensure each recipe met the special dietary requirements
This Project is due on:
Assessment Resource I SITHKOP402
ASSESSMENT 2 — STUDENT INFORMATION
This Inlormatron is to be handed fo (tech student to outline the assessment requirements
For this task, you are to collect and evaluate 2 different menus from local restaurants. Each restaurant must offer different menu choices. Fast food and/or take-away menus are not to be used.
For each menu, you are to:
• Consider the nutritional value of each dish
• Research and liaise with Health & Industry Professionals
• Explain the compatibility of each menu offered against 3 of the dietary needs listed below
• Recommend changes to the menu to reflect 3 of the dietary requirements listed below
• Outline how (or if) the changes will affect
O ingredients
cooking processes
cost
You are to present your evaluations to your assessor, ensuring you:
• provide a written outline to the points above
• verbally explain your changes to your assessor
• Demonstrate technology skills by using computers and/or software programs in the documentation of all menus and meal plans
Dietary requirements may include:
• diabetic
• exclusions for:
o allergies
• contraindications with medicines
o food intolerance
• fluids
• food preferences
• food restrictions
• gluten-free
• high carbohydrate
• high or low-energy
• high or low-protein
• high-fibre
• lacto-ovo
• low-cholesterol
• low-fat
• low gluten
• modified sodium or potassium
• modified texture
• nutritional requirements
• portion size
• vegan
• vegetarian
This assessment is due on:
Page 9 o