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