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    Welcome to the Develop menus for special dietary requirements course - SITHKOP004.


    The range of topics in this assessment are all related to the unit of competency, Develop menus for special dietary requirements.

    You will actively participate using LEARN, online activities, and will use active listening, questioning, online research, seeking assistance and relevant language to complete this course.

    You MUST adhere to the TAFE SA policies and procedures while studying this course.

    This unit covers the following elements:

    • Identify menu requirements.
    • Develop menus and meal plans for special diets.
    • Cost and document special menus and meal plans.
    • Monitor special menu performance.

    This unit is assessed in this way

    You need to complete the following written assessment tasks to a satisfactory standard to achieve competency

     They are:

    Assessment Task 1 - Identify menu requirements and liaise with other professionals.

    You are required to record and detail important information provided to you by the Industry professional consultant, into the provided meeting template located in your written assessment workbook

    You will need to include all detailed information as set out in the task criteria provided in the task document.

    Assessment Task 2 - Develop menus and meal plans for special diets;

    You will need to develop a restricted diet, cyclical menu comprising of a series of daily menu items that form a 7 day meal plan that takes into account all allergies, intolerances and health concerns of the case study patient.

    You will need to include all detailed information as set out in the task criteria provided in the task document.

    Assessment Task 3 - Cost and document special menus and meal plans;

    You are required to research appropriate portion sizes of the establishment type as described in case study 1, and cost 2 day’s menus from your 7 day meal plan to determine the production costs of this menu type.

    You will need to include all detailed information as set out in the task criteria provided in the task document.

    Assessment Task 4 – Evaluate, monitor and adjust special menus and meal plans; 

    You are to analyse the success of your special menus against the dietary goals set for customer satisfaction.

    You will be required to provide your menu and feedback tool to your Tafe SA assessor (staff) and your student peer for important feedback to allow you to edit, adjust and improve your menu for final submission.

    You will need to include all detailed information as set out in the task criteria provided in the task document.

    Assessment Task 5 - Develop menus for different customer groups with cultural or religious dietary requirements;

    You are required to draft two (2) restricted dietary, table d’hote (set) menu options based on the information provided in the dietary case study 2.

    You will need to include all detailed information as set out in the task criteria provided in the task document.

    Assessment Task 6 - Written assessment task; Open book research and questions knowledge task; 

    You are required to research and answer the questions provided in the written assessment workbook demonstrating the knowledge evidence required for this unit.

    This will be an open book assessment.

    This written assessment task will consist of 20 questions with for detailed short answer questions 

    Answer Length Criteria

    Answering questions are essential to be in your own words to determine competency in your knowledge of the topic. 

    When answering Short answers here is a brief guide on the length and detail required for each level you are registered into.

    Certificate II:

    Question example: 

    Explain the term ‘Mise en Place’?

    This means “having everything in place”.

    Meaning to have all the equipment, produce and food for menu items ready and prepared for cooking, assembly and service.

    Certificate III:

    Question example: 

    Describe the term ‘Mise en Place’?

    Mise en Place is a french term used in the kitchen, meaning “having everything in place”.

    This refers to having all the equipment, produce and food for menu items ready and prepared for cooking, assembly, allowing a smooth an efficient service. 

    Certificate IV:

    Question example: 

    Define the term ‘Mise en Place’?

    Mise en Place is a french term used in a professional kitchen, meaning “having everything in place”. 

    It is used in the kitchen as a traditional terminology ensuring all staff are understanding and prepared for their 

    This refers to having all the equipment, produce and food for menu items ready and prepared for cooking, assembly, allowing a smooth an efficient service. 

    As Anthony Bourdain defines it "Mise en place is the religion of all good line cooks."

    It's first known use was in 1876.



    Click here for information regarding:

    ·       Competency based assessment

    ·       Reasonable Adjustment

    ·       Feedback

    ·       Re-Assessments

    ·       Complaints and appeals

    By submitting you declare all work is your own and you are aware of, and abide by TAFE SA`s policy on plagiarism and cheating



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