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food and beverage selection influences

01 / 10 / 2021 Certificate IV In Commercial Cookery

This paper circulates around the core theme of food and beverage selection influences together with its essential aspects. It has been reviewed and purchased by the majority of students thus, this paper is rated 4.8 out of 5 points by the students. In addition to this, the price of this paper commences from £ 99. To get this paper written from the scratch, order this assignment now. 100% confidential, 100% plagiarism-free.

Elements and Performance Criteria

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

1. Identify the dietary and cultural menu requirements of customers.

1.1 Identify the dietary  and cultural menu requirements  of different customer groups .

1.2 Assess contemporary dietary trends and regimes .

1.3 Liaise with other professionals  to identify and confirm customer requirements.

1.4 Confirm health consequences of ignoring special dietary requirements of customers.

2. Develop menus and meal plans for special diets.

2.1 Select a variety of suitable foods and meals for specific requirements.

2.2 Identify appropriate combinations of food to meet macro and micro nutrient requirements.

2.3 Develop menus and meal plans  that promote good health and reduce the incidence of diet related health problems.

2.4 Prepare cyclic menus and balance nutritional requirements and variety.

2.5 Incorporate sufficient choice of dishes into the menus.

2.6 Recommend food preparation and cooking methods to maximise nutritional value of food.

3. Cost and document special menus and meal plans.

3.1 Accurately calculate all expenditure items  to determine production costs of menu items.

3.2 Calculate portion yields and costs from raw ingredients.

3.3 Assess cost-effectiveness of proposed dishes against budgetary constraints and choose products that provide high yield.

3.4 Use correct terminology in menus and meal plans.

4. Monitor special menu performance.

4.1 Seek ongoing feedback  from customers and others and use to improve menu performance.

4.2 Analyse the success of special menus against dietary goals and customer satisfaction.

4.3 Adjust menus based on feedback and success.

Required Skills and Knowledge

This section describes the skills and knowledge required for this unit.

Required skills 

  • communication skills to liaise with health and other professionals to determine the special diet requirements of customer groups
  • critical thinking skills to:
  • evaluate diet related health problems and design menus which provide variety
  • analyse the success of special menus
  • initiative and enterprise skills to choose products that provide high yield
  • learning skills to continually seek information on emerging dietary trends
  • literacy skills to:
  • read and interpret complex details of health related problems and cultural meal requirements
  • research emerging dietary trends
  • write comprehensive menus, meal plans and recommendations for cooking methods
  • numeracy skills to:
  • determine portion sizes and portion yield from ingredients
  • calculate the cost of producing dishes for menus and meal plans
  • planning and organising skills to access and sort all information required for menu design and to coordinate a timely and efficient development process
  • problem-solving skills to identify budgetary constraints and adjust menus to include the most cost effective options
  • self-management skills to take responsibility for the design of menus and meal plans
  • teamwork skills to invite and consider the input of health and other professionals in the menu planning process
  • technology skills to use computers and software programs to cost and document menus and meal plans.

Required knowledge 

  • 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 culinary characteristics of special diets that are part of contemporary Australian society:
  • diabetic
  • gluten free
  • low cholesterol
  • low fat
  • low gluten
  • sugar free
  • vegan
  • meaning of:
  • drug–food interactions
  • food allergy
  • food intolerance
  • key health and legal consequences of failing to address special requirements:
  • allergic reactions
  • anaphylaxis
  • food sensitivity or intolerance reactions
  • main types and culinary characteristics of cultural diets that are part of contemporary Australian society:
  • halal
  • Hindu
  • kosher
  • vegetarian
  • basic principles and practices of nutrition, including:
  • nutrients and their food sources
  • influences on food choice
  • food and beverage selection influences
  • food labelling and interpretation
  • role and implications of using food additives and preservatives
  • health implications of food choices
  • role of good nutrition in avoiding dietary diseases
  • effects of various cooking methods and food storage on nutrients
  • primary components of Dietary Guidelines for Australians, including those for older Australians, children and adolescents and their use in menu planning
  • methods and formulas for calculating portion yields and costs from raw ingredients including:
  • butcher’s test
  • standard measures
  • standard yield tests.

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