Cambodian Skills Delivery Model

SEAL National Course Catalogue · MLVT / National Training Board

Sector Frameworks

1,164

Qualifications

15,161

Competency Units

10,938

Elements

41,782

Learning Outcomes

2,822

Assessment Packages

Prepare food to meet special dietary requirements

KHU-TOU-0065

Australian Equivalent

SITHCCC042

Elements

Learning Outcomes

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 demo

Elements & Learning Outcomes

E1Confirm special dietary requirements and select ingredients.

0065.E1.O1Confirm dietary requirements of the customer.

0065.E1.O2Recognise potential consequences of overlooking special dietary requirements of customers.

0065.E1.O3Access special dietary recipes and select specialised ingredients.

0065.E1.O4Identify from recipes and packaging, ingredients that may cause health consequences due to food allergies or intolerance.

0065.E1.O5Exclude ingredients from dishes to meet customer requirements.

E2Prepare foods to satisfy nutritional and special dietary requirements.

0065.E2.O1Follow recipes to produce dishes for customers with special dietary requirements.

0065.E2.O2Modify menu items to meet different dietary requests by excluding or substituting ingredients.

0065.E2.O3Communicate specific dietary requirements for food preparation to other team members.

0065.E2.O4Select appropriate ingredients and preparation techniques to optimise nutritional quality of dishes.

0065.E2.O5Use appropriate equipment and cooking techniques for specific dishes.

0065.E2.O6Identify modified dishes to other team members prior to service.

E3Present prepared food.

0065.E3.O1Present food in an appetising and attractive manner.

0065.E3.O2Visually evaluate dish and adjust presentation as required.

0065.E3.O3Store finished dishes in appropriate environmental conditions.

0065.E3.O4Minimise waste to maximise profitability of food items prepared.

0065.E3.O5Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.