SICTHCC018 PRATICAL OBSERVATIONS.docx - Assessment Tasks...

Assessment Tasks and Instructions
Student Name
Student Number
Course and Code CC III
Unit(s) of Competency and Code(s)
SITHCCC018 Prepare food to meet special dietary
requirements
Stream/Cluster Hospitality
Trainer/Assessor
Assessment for this Unit of Competency/Cluster Details
Assessment 1 Assignment
Assessment 2 Practical Observation
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3
Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No þ No further information required
Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:
Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
2 nd Assessor to complete
I agree the adjustments applied to this assessment are reasonable
Name
Signature Date
Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements
and performance criteria of this unit:

 culinary terms and trade names for:
o substitute ingredients used to produce dishes with special dietary recipes
o ingredients suitable for meeting basic nutritional needs
o ingredients that cause common allergic reactions
o food additives and preservatives
 understanding of:
o drug-food interaction
o food allergy
o food intolerance
o cultural and religious dietary sanctions
 main types, culinary characteristics and ingredients of special diets and cultural or religious diets that are part of
contemporary Australian society:
o contemporary eating regimes:
 elimination
 macrobiotic
o exclusions for allergies, contraindications with medicines or food intolerance
o fat-free
o fluids
o food preferences
o food restrictions
o gluten-free
o halal
o high carbohydrate
o high or low energy
o high or low protein
o high fibre
o Hindu
o kosher
o lacto ovo
o low carbohydrate
o low cholesterol
o low fat
o low gluten
o low kilojoule
o low sugar
o modified sodium or potassium
o modified texture
o nutritional requirements
o portion size
o substitutes:

 gluten-free flour
 yeast-free flour
 non-sugar sweeteners
o sugar-free
o type one and two diabetes
o vegan
o vegetarian
 key health and legal consequences of failing to address special requirements:
o allergic reactions
o anaphylaxis
o food sensitivity or intolerance reactions
 mise en place requirements for special diet foods
 basic principles and practices of nutrition:
o nutrients and their food sources
o influence on food choice
o food and beverage selection influences
o food labelling and interpretation
o role and implications of using food additives and preservatives
o health implications of food choices
o role of good nutrition in avoiding dietary diseases
o effects of various cooking methods and food storage on nutrients

primary components of Dietary Guidelines for Australians, in particular those for older Australians, children and
adolescents
.