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You will receive your feedback within two weeks, and you will be notified by your trainer/assessor when results areavailable.You must attempt all activities of the project for your trainer/assessor to assess your competency in this assessmenttask.Applicable conditions:This project is untimed and is conducted as an open book assessment (this means you are able to refer to yourtextbook).You must read and respond to all the criteria of the project.You may handwrite/use computers to answer the criteria of the project.You must complete the task independently.No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or NotSatisfactory.As you complete this assessment task, you are predominately demonstrating your practical skills, techniques andknowledge to your trainer/assessor.The trainer/assessor may ask you relevant questions on this assessment task to ensure that this is your own work.Resubmissions and reattempts:Where a student’s answers are deemed not satisfactory after the first attempt, a resubmission attempt will beallowed.The student may speak to their trainer/assessor if they have any difficulty in completing this task and requirereasonable adjustments.For more information, please refer to the Training Organisation’s Student Handbook.Location:This assessment task may be completed in:☒ a classroom☐ learning management system (i.e. Moodle),☐ workplace,☐ or an independent learning environment.Your trainer/Assessor will provide further student information regarding the location for completing this assessmenttask.Purpose of the assessmentUnit Code: SITHKOP004 Student pack V1.0Page12of29Student Pack
This assessment task is designed to evaluate your following skills and abilities:Skill to identify dietary and cultural or religious menu requirements of different customer groups.Skill to identify health consequences of ignoring special dietary requirements of customers.Skill to develop menus and meal plans that promote good health and reduce the incidence of diet related healthproblems.Skill to seek ongoing feedback from customers and others and use to improve menu performance.Writing skills to write comprehensive menus, meal plans and recommendations for cooking methods.Skill to prepare customer database to store customer information, their special needs and spending.Reading skills to read and interpret complex details of health-related problems and cultural meal requirements.Oral communication skills to listen and respond to routine customer feedback, and ask questions of health and otherprofessionals to inform menu choice.Numeracy skills to calculate the cost of producing dishes for menus and meal plans and portion yields and costs fromraw ingredients.

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Term
One
Professor
professor_unknown
Tags
Nutrition, Training Organisation s Student

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