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. Confirm special dietary requirements and select ingredients.
1.1 Confirm the dietary and cultural food requirements of the customer .
1.2 Liaise with others to clarify requirements.
1.3 Confirm health consequences of ignoring special dietary requirements of customers.
1.4 Access special dietary recipes and select specialised ingredients .
1.5 Identify, from recipes and packaging, ingredients that may cause health consequences due to food allergies or intolerance.
1.6 Exclude ingredients from dishes as requested by the customer.
2. Prepare foods to satisfy nutritional and special dietary requirements.
2.1 Follow special recipes to produce dishes for those with special dietary and cultural food requirements.
2.2 Modify menu items to meet different dietary requests by excluding or substituting ingredients while maintaining equivalent nutritional value.
2.3 Communicate specific dietary or cultural requirements for food preparation to other team members.
2.4 Select appropriate ingredients to ensure optimum nutritional quality of dishes.
2.5 Use appropriate equipment and cooking techniques for specific diets.
2.6 Employ suitable preparation and cooking techniques to retain optimum nutritional values.
2.7 Present nutritionally balanced food in an appetising and attractive manner.
This section describes the skills and knowledge required for this unit.