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Unit of competency details

SITHCCC042 - Prepare food to meet special dietary requirements (Release 1)

Summary

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes SITHCCC018 - Prepare food to meet special dietary requirementsNon-equivalent. Addition of prerequisite. Removal of range of conditions. Changes to A, PC, PE, KE and AC. 09/Jun/2022

Release Status:
Current
Releases:
ReleaseRelease date
1 1 (this release) 10/Jun/2022

Companion volumes:
Unit of competency Assessment requirements

Delivery:
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Training packages that include this unit

Qualifications that include this unit

CodeSort Table listing Qualifications that include this unit by the Code columnTitleSort Table listing Qualifications that include this unit by the Title columnUsage RecommendationRelease
SIT40821 - Certificate IV in Asian CookeryCertificate IV in Asian CookeryCurrent1 
SIT50422 - Diploma of Hospitality ManagementDiploma of Hospitality ManagementCurrent1-2 
SIT60322 - Advanced Diploma of Hospitality ManagementAdvanced Diploma of Hospitality ManagementCurrent1 
SIT40521 - Certificate IV in Kitchen ManagementCertificate IV in Kitchen ManagementCurrent1 
SIT30921 - Certificate III in CateringCertificate III in CateringCurrent1 
SIT40721 - Certificate IV in PatisserieCertificate IV in PatisserieCurrent1-2 
SIT31121 - Certificate III in Asian CookeryCertificate III in Asian CookeryCurrent1 
SIT40621 - Certificate IV in Catering ManagementCertificate IV in Catering ManagementCurrent1 
SIT31021 - Certificate III in PatisserieCertificate III in PatisserieCurrent1 
SIT30821 - Certificate III in Commercial CookeryCertificate III in Commercial CookeryCurrent1 
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Classifications

SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 110109 Cookery 

Classification history

SchemeCodeClassification valueStart dateEnd date
ASCED Module/Unit of Competency Field of Education Identifier 110109 Cookery 04/Aug/2022 
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Unit of competency

Modification History

Not applicable.

Application

This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for lifestyle, medical or religious reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements.

This unit does not include recipe planning for special diets which is covered in the unit SITHKOP012 Develop recipes for special dietary requirements.

The unit applies to cooks and patissiers working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.

It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Pre-requisite Unit

Unit Code 

Unit Title 

SITHCCC027

Prepare dishes using basic methods of cookery

SITXFSA005

Use hygienic practices for food safety

Competency Field

Commercial Cookery and Catering

Unit Sector

Hospitality

Elements and Performance Criteria

ELEMENTS 

PERFORMANCE CRITERIA 

Elements describe the essential outcomes

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Confirm special dietary requirements and select ingredients.

1.1. Confirm dietary requirements of the customer.

1.2. Recognise potential consequences of overlooking special dietary requirements of customers.

1.3. Access special dietary recipes and select specialised ingredients.

1.4. Identify from recipes and packaging, ingredients that may cause health consequences due to food allergies or intolerance.

1.5. Exclude ingredients from dishes to meet customer requirements.

2. Prepare foods to satisfy nutritional and special dietary requirements.

2.1. Follow recipes to produce dishes for customers with special dietary requirements.

2.2. Modify menu items to meet different dietary requests by excluding or substituting ingredients.

2.3. Communicate specific dietary requirements for food preparation to other team members.  

2.4. Select appropriate ingredients and preparation techniques to optimise nutritional quality of dishes.

2.5. Use appropriate equipment and cooking techniques for specific dishes.

2.6. Identify modified dishes to other team members prior to service.

3. Present prepared food.

3.1. Present food in an appetising and attractive manner.

3.2. Visually evaluate dish and adjust presentation as required.

3.3. Store finished dishes in appropriate environmental conditions.

3.4. Minimise waste to maximise profitability of food items prepared.

3.5. Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Foundation Skills

Foundation skills essential to performance in this unit, but not explicit in the performance criteria are listed here, along with a brief context statement.

SKILLS 

DESCRIPTION 

Reading skills to:

interpret packaging labels on ingredients and identify ingredients that do not meet special dietary requirements.

Writing skills to:

record clear, sequenced instructions detailing suitable and unsuitable ingredients and quantities.

Oral communication skills to:

consult customers and colleagues and note specific information relating to special dietary requirements.

Numeracy skills to:

weigh and measure ingredients

determine cooking times and temperatures.

Learning skills to:

participate in opportunities to develop own skills in responding with special recipes to specific requirements.

Problem-solving skills to:

adjust or substitute standard menu items that respond to special customer dietary needs and requests.

Teamwork skills to:

negotiate suitable response to customer dietary needs with kitchen team members.

Planning and organising skills to:

efficiently sequence the stages of food preparation and production.

Technology skills to:

use commercial food preparation and cooking equipment.

Unit Mapping Information

Supersedes and is not equivalent to SITHCCC018 Prepare food to meet special dietary requirements.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694

 

Assessment requirements

Modification History

Not applicable.

Performance Evidence

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

  • 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
  • exclude or substitute ingredients to meet dietary requirements specified above, while maintaining the nutritional value and integrity of the dish
  • prepare, plate and present two portions of each of the above six dishes:
  • within commercial time constraints and deadlines
  • demonstrating effective communication between team members regarding dietary requirements and recipe modifications during production and service of special dishes
  • following procedures for portion control and food safety practices including avoiding cross-contamination when handling and storing food.

Knowledge Evidence

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

  • 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
  • main types and characteristics of:
  • food allergy
  • food intolerance
  • religious dietary sanctions
  • 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 carbohydrate
  • high or low protein
  • "fad" diets:
  • paleo
  • raw
  • ketogenic
  • macrobiotic
  • flexitarian
  • main types, culinary characteristics and ingredients of special medical diets that are part of contemporary Australian society:
  • type one and two diabetes
  • food intolerance:
  • gluten free
  • dairy free
  • FODMAPs
  • modified texture
  • low or no salt
  • food allergens:
  • peanuts
  • tree nuts
  • eggs
  • cow's milk
  • fish
  • crustacea
  • sesame seeds
  • soy or soy beans
  • cereals containing gluten and their products namely wheat, rye, barley, oats, spelts and their hybridised strains
  • lupin
  • sulphites
  • main types, culinary characteristics and ingredients of special religious diets that are part of contemporary Australian society:
  • Halal
  • Hindu
  • Kosher
  • substitutes used in preparation of dishes to meet special dietary requirements
  • 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
  • mise en place requirements for special diet foods
  • basic principles and practices of nutrition:
  • nutrient groups and their food sources
  • vitamins
  • minerals
  • fibre
  • carbohydrates
  • fats
  • protein
  • water
  • influence on food choice
  • food labelling and interpretation
  • role and implications of using food additives and preservatives
  • health implications of food choices
  • primary components and recommendations of the Australian Dietary Guidelines.

Assessment Conditions

Skills must be demonstrated in an operational commercial kitchen. This can be:

  • an industry workplace; or
  • a simulated industry environment, such as an industry-realistic training kitchen servicing customers.

Assessment must ensure access to:

  • fixtures and equipment used to facilitate preparation of dishes as specified in the performance evidence
  • food safe gloves
  • cleaning materials and equipment:
  • cleaning cloths
  • commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas
  • dustpans and brooms
  • garbage bins and bags
  • hand towel dispenser and hand towels
  • mops and buckets
  • separate hand basin and soap for hand washing
  • sponges, brushes and scourers
  • tea towels
  • a copy of the Australian Dietary Guidelines
  • organisational specifications:
  • equipment manufacturer instructions
  • current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock
  • mise en place lists, standard recipes, and recipes for special dietary requirements
  • food safety plan
  • guidelines relating to food disposal, storage and presentation requirements
  • safety data sheets (SDS) for cleaning agents and chemicals
  • a diverse and comprehensive range of perishable food supplies for commercial cookery or catering operations.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors and:

  • have achieved the Certificate III or Certificate IV in Commercial Cookery, or Certificate III or IV in Catering Operations, or Certificate III or IV in Patisserie, or their successors; or
  • hold a trade certificate as a cook or chef or equivalent;

and

  • have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694

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