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Assessment Details
Qualification Code/Title Commercial Cookery
Assessment Type Assessment Task 1 Time allowed
Due Date Location SCCM Term / Year
Unit of Competency
National Code/Title SITHCCC018 Prepare food to meet special dietary requirements
Student Details
Student Name Biraj Gyawali Student ID MCS2000288
Student Declaration: I declare that the work submitted is my Signature: _Biraj___________________________

own and has not been copied or plagiarised from any person or Date: 18/03/2023
source.
Assessor Details
Assessor’s Name
RESULTS (Please
☐SATISFACTORY ☐NOT SATISFACTORY
Circle)
Feedback to student:
*If Student is Not Satisfactory Assessor Declaration: I declare that I have conducted a
Reassessment Required ☐ Yes ☐ No fair, valid, reliable and flexible assessment with this student,
and I have provided appropriate feedback.
Comment: Signature: ________________________

Date: ______/_______/___________
© Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version
File Name: SITHCCC018 Student Assessment Page 1 of 16
April 2022 April 2023 1.0
Instructions to the Candidates
 This assessment is to be completed according to the instructions given below in this document.
 Should you not answer the tasks correctly, you will be given feedback on the results and gaps in knowledge.
You will be entitled to one (1) resubmit in showing your competence with this unit.
 If you are not sure about any aspect of this assessment, please ask for clarification from your assessor.
 Please refer to the College re-submission and re-sit policy for more information.
 If you have questions and other concerns that may affect your performance in the Assessment, please inform
the assessor immediately.
 Please read the Tasks carefully then complete all Tasks.
 To be deemed competent for this unit you must achieve a satisfactory result with tasks of this Assessment
along with a satisfactory result for another Assessment.
 This is an Open book assessment which you will do in your own time but complete in the time designated by
your assessor. Remember, that it must be your own work and if you use other sources then you must reference
these appropriately
 Submitted document must follow the given criteria. Font must be Times New Roman, Font size need to be 12,
line spacing has to be Single line and Footer of submitted document must include Student ID, Student Name
and Page Number. Document must be printed double sided.
 This is Individual Assessments. Once you have completed the assessment, please provide the Hard copy of
the Assessments to your Trainer/ Assessor.
 Plagiarism is copying someone else’s work and submitting it as your own. Any Plagiarism will result in a mark
of Not Satisfactory. SCCM uses Safe Assign Plagiarism Checker to check the originality of the student
assessment. Student must be aware of and understand the SCCM’s policy on plagiarism and certify that this
assignment is their own work, except where indicated by referencing, and that student have followed the good
academic practices noted above.
Introduction
Welcome to the Student Assessment Tasks for SITHCCC018 Prepare food to meet special dietary
requirements. These tasks have been designed to help you demonstrate the skills and knowledge
that you have learnt during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also
follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide
provides important information for you relating to completing assessment successfully.
Assessment for this unit

SITHCCC018 Prepare food to meet special dietary requirements describes the performance
outcomes, skills and knowledge required to prepare dishes for people who have special dietary
needs for health, lifestyle or cultural reasons. It requires the ability to confirm the dietary
requirements of customers, use special recipes, select special ingredients and produce food to
satisfy special requirements.
For you to be assessed as competent, you must successfully complete two assessment tasks:
 Assessment Task 1: Research Report – You must research and report on the main types of
special, cultural and religious diets that are part of contemporary Australian society.
 Assessment Task 2: Student Logbook and Assessor Observations – You must submit a
logbook with supporting evidence.
Preparing for assessment
Please read through all of the assessment tasks and related documents carefully before you get
started. Ensure that you have everything that you need and seek clarification from your trainer,
assessor or workplace supervisor if you have any questions.
Supporting resources: Supporting resources include templates, journals, workbooks and

portfolios which can be used to support you in providing evidence of your competence. Your
assessor will provide you with these documents before you begin your assessment tasks. For
this unit, the supporting resources comprise:
 Research Report Template (Assessment Task 1)
 Student Logbook (Assessment Task 2)
Once you have read through the assessment tasks and are satisfied that you are clear on the
requirements and submission dates, complete and sign a Student Assessment Agreement. Your
assessor will countersign the agreement and keep it on file. You will find a Student Assessment
Agreement in Appendix B of your Hospitality Works Student User Guide or your RTO will provide
you with one.
Remember to check your Hospitality Works Student User Guide for information about:
 submitting assessments  re-assessment guidelines
 assessment appeals  responding to written questions.
Assessment Task 1: Research report
Information for students

In this task, you will research the main types of special, cultural and religious diets that are part of
contemporary Australian society.
You will need access to:
 your learning resources and other information for reference
 your Research Report Template.
Ensure that you:
 review the advice to students regarding responding to written tasks in the Hospitality Works
Student User Guide
 comply with the due date for assessment which your assessor will provide
 adhere with your RTO’s submission guidelines
 answer all questions completely and correctly
 submit work which is original and, where necessary, properly referenced
 submit a completed cover sheet with your work
 avoid sharing your answers with other students.
Assessment information
i
Information about how you should complete this assessment can be found in Appendix
A of the Hospitality Works Student User Guide. Refer to the appendix for information
on:
 where this task should be completed
 how your assessment should be submitted.
Note: You must complete and submit an assessment cover sheet with your work. A
template is provided in Appendix B of the Student User Guide. However, if your RTO
has provided you with an assessment cover sheet, please ensure that you use that.
Activities
Complete the following activities.
1 Carefully read the following information
In this task, you will research a range of contemporary special dietary requirements
which are part of Australian society in order to discover their:
 characteristics
 considerations in a commercial cookery environment.
You will also explore the basic principles and practices of nutrition and the role of the
Dietary Guidelines for Australians.
2 Research and report
A Research report template has been provided. Use the template to complete your
report and then submit it to your assessor.
Research report
Culinary characteristics and ingredients of special, cultural and religious diets

Complete the following table by providing a brief description of each diet or regime, the health or other implication of failing to address the special
requirement, and one suitable adjustment, replacement or substitute ingredient.
Diet/regime Description Health/other implications Adjustment/replacement/

of failing to address substitute ingredient
special requirements
Elimination A diet that involves cutting out specific foods or food groups in order to Nutrient deficits and The food can be replaced
diet detect food allergies or sensitivities. inaccurate food sensitivities with a different food that
or allergies may come from delivers comparable nutrients,
failing to address unique or you can seek advice from a
needs. certified dietician.
Macrobiotic A diet that stays away from processed and refined foods and prioritizes Nutrient shortages, notably To guarantee adequate
diet whole grains, fruits, vegetables, and legumes. for calcium, iron, and vitamin nutritional consumption,
B12, may occur if special suitable alterations or
needs are not met. replacements may include
adding fortified meals or
supplements.
Fat-free/low fat A low-fat eating plan that lowers the risk of heart disease, obesity, and A lack of key fatty acids and Including healthy fats from
other illnesses. fat-soluble vitamins could sources like nuts, seeds, and
occur if particular needs are seafood as well as selecting
not met. low-fat versions of some
foods are suitable
modifications or substitutions.
Fluids only A short-term diet that allows mainly liquids and encourages quick weight Dehydration, food Including nutrient-rich liquids
loss. shortages, and electrolyte such vegetable juices,

imbalances can occur if smoothies, and soups, as well
particular needs are not met. as getting advice from a
healthcare provider, are
suitable modifications or
replacements.
Gluten free A way of eating to treat celiac disease or gluten sensitivity that excludes Those with celiac disease or Including gluten-free grains
gluten, a protein that can be found in wheat, barley, and rye. gluten sensitivity may and flours such rice, quinoa,
experience intestinal and almond flour as well as
damage, vitamin shortages, avoiding cross-contamination
and other health issues if with gluten-containing meals
special needs are not met. are suitable modifications or
replacements.
Halal A diet that adheres to Islamic dietary regulations, which forbid the intake Religious and cultural Use halal-certified meat and
of alcohol and pork and demand the use of meat that has received the repercussions may result stay away from alcohol and
halal certification. from failing to address pork as appropriate
unique obligations. adjustments or replacements.
High A diet that places an emphasis on high or low carbohydrate intake to Special needs may not be Including nutritious sources of
carbohydrate/ promote different health effects. met, which could lead to carbs such fruits, vegetables,
low nutrient deficits and a failure and whole grains or reducing
carbohydrate to deliver the desired health carbohydrate intake by
benefits. selecting lower-carbohydrate
choices are suitable
adjustments or replacements.
High or low A diet that places an emphasis on high or low energy intake to Special needs may not be Including nutrient-dense foods
energy (high accomplish different health goals. met, which could lead to to guarantee an adequate
or low nutrient deficits and a failure intake of nutrients or altering

kilojoule) to deliver the desired health calorie consumption based on
benefits. personal needs are two
suitable modifications or
substitutions.
High or low A diet that stresses consuming either a lot of or little protein to get Special needs may not be Include protein-rich foods like
protein different health effects. met, which could lead to lean meats, fish, beans, and
nutrient deficits and a failure nuts in your diet, or reduce
to deliver the desired health your protein intake by
benefits. selecting lower-protein
alternatives.
High fibre A diet that places a strong emphasis on getting plenty of fiber to support Constipation, diverticulitis, Appropriate modifications or
digestive health and lower the risk of chronic diseases. and other digestive issues replacements could include
could come from not including high-fibre foods
attending to particular such fruits, vegetables, and
needs. whole grains as well as
increasing fluid intake.
Hindu A diet that abstains from beef, pork, and—depending on one's personal Hindus may become Replace with alternative
beliefs—other animal products. offended if beef and pork are sources of protein such tofu,
not avoided. beans, or lentils.
Kosher A diet that adheres to Jewish dietary regulations that forbids eating Consuming items that aren't Use non-dairy substitutes like
specific types of meat, seafood, and dairy items. kosher could be viewed as soy milk or almond milk or
breaking religious law. goods that have received
kosher certification as a
replacement.
Lacto ovo A diet that doesn't include meat, fish, or poultry but does include dairy Failure to take adequate Replace with plant-based
products and eggs. protein from other sources sources of protein such whole
may lead to nutritional grains, nuts, seeds, and
deficits. legumes.
Low A diet that limits the intake of cholesterol and saturated fats to lower Heart disease risk can be Replace with lean protein
cholesterol blood cholesterol levels. increased by having high sources like chicken or fish,
blood cholesterol levels. and use heart-healthy fats like
olive oil or avocado instead of
butter or lard.
Low gluten A way of eating that eschews gluten, a protein present in rye, barley, and Failure to avoid gluten may Use gluten-free flour when
wheat. create digestive difficulties baking and swap out grains
for persons with celiac like rice, quinoa, or corn.
disease or gluten sensitivity.
Modified A salt or potassium-restricted diet is recommended for patients with Excessive potassium or salt Instead of using salt, replace
sodium or specific medical disorders, such as kidney disease. intake might cause various it with herbs and spices, and
potassium health issues, such as high select low-sodium or low-
blood pressure. potassium foods.
Modified A diet designed to help those who have trouble swallowing or chewing Failure to address texture Replace foods with softer or
texture change the texture of their food. alterations could result in pureed versions, or thicken
choking or trouble liquids with thickening agents
swallowing. to make them easier to
swallow.
Diabetic (type A diet that restricts the consumption of sugar and carbs in order to control Nerve damage and Replace with sugar-free or
1 and type 2)/ blood sugar. cardiovascular disease are low-sugar substitutes, and go
low two health issues that can for whole grains and non-
sugar/sugar be brought on by high blood starchy veggies rather than
free sugar levels. processed carbohydrates.
Vegan A diet that doesn't include any animal products, such dairy, meat, or Nutrient shortages could Replace with plant-based
eggs. result from not getting sources of protein such tofu,
enough protein or from not tempeh, and lentils, and take
getting specific vitamins and supplements for vitamin B12
minerals. and iron.
Vegetarian A diet that allows dairy products and eggs but forbids meat, fish, and Nutrient shortages could Replace animal-based
fowl. result from not getting sources of protein with plant-
enough protein or from not based alternatives including
getting specific vitamins and nuts, seeds, legumes, and

minerals. whole grains. For vitamin
B12, select fortified foods or
supplements.
Drug-food interactions, food allergies, food intolerances and cultural and religious dietary sanctions
Complete the following table by providing a brief definition of each of the following terms and providing two examples of each.
Term Definition Examples
Drug-food A situation where specific foods or drinks may have an impact on how medications are 1.. Grapefruit juice can prevent some
interaction metabolized, absorbed, or excreted from the body. medicines from being metabolized
properly, which raises drug levels in the
blood.
2. Certain antibiotics' ability to be

absorbed can be lowered by dairy
products.
Food A negative immunological reaction to a specific dietary protein that can result in a variety of 1.Allergy to peanuts
allergy symptoms, from minor itching to life-threatening anaphylaxis
2.Shellfish sensitivity
Food Foods that are hard to digest or absorb can cause a variety of digestive symptoms, including 1. Intolerance to lactose
intoleranc bloating, gas, and diarrhea. Food intolerances do not engage the immune system like food
e allergies do.
2.Intolerance to gluten
Cultural Restrictions based on cultural or religious beliefs on what foods or how they should be 1.. Judaism forbids the intake of pork
and prepared. and shellfish under kosher dietary
religious regulations.
dietary
sanctions
2.Consuming beef is forbidden in
Hinduism.
Key health and legal consequences of failing to address special requirements

Complete the following table by providing at least one health and one legal consequence of the following scenarios.
Scenario Scenario Possible consequences

type
Allergic A customer orders coffee and cake in a bistro during a busy weekend lunch service. At Health consequences
reaction the time of ordering, they clearly state that they have an allergy to eggs and egg A mild to severe allergic reaction, such as
products and check that the cake they are ordering is egg-free as advertised on the hives, swelling, difficulty breathing, or
menu. The waiter assures the customer that it is. When the waiter takes the order anaphylaxis, could occur to the customer.
through to the kitchen, they are careful to communicate to the kitchen staff that the Extreme reactions may be fatal and
necessitate rapid medical care.
customer has an egg allergy and they write the allergy carefully on the docket.
However, when the cake is served, a sauce containing egg protein is added to the plate
and it is served to the customer. The customer suffers an allergic reaction requiring Legal consequences
hospitalisation.
For neglecting to advise the client accurately
about the contents in their cuisine, which
caused the allergic response, the restaurant
may be subject to legal action. The business
can be subject to a lawsuit for damages or to
fines for violating food safety laws.
Anaphylaxis A resident in an aged care facility has a known allergy to tree nuts causing anaphylaxis. Health consequences
The allergy is clearly recorded in the resident’s medical records, in meal plans and as
A severe allergic reaction called anaphylaxis
required by all the legislation. However, there is a change to an ingredient in one of the
that could be fatal calls for prompt medical
sauces used in a standard recipe which is not picked up when stock is delivered. The
care. In this case, the resident can experience
resident unfortunately consumes a tiny amount of the sauce, suffers an anaphylactic
reaction and passes away as a result. a strong reaction that could be fatal.
Legal consequences
For failing to correctly recognize the change in
the sauce ingredient and failing to stop the
resident from being exposed to it, the aged
care facility could be held liable for negligence
or breach of duty of care. Also, the
establishment might be fined for violating food
safety laws.
Food A person with a food intolerance to lactose is eating at a new restaurant. They forget to Health consequences
intolerance advise the staff about their dietary issue and, when the meal is brought to the table,
After eating something that contains lactose, a
they notice that it has been topped with cheese. The addition of cheese wasn’t
person with lactose intolerance may
described on the menu. They then advise the staff they have a lactose intolerance and
experience dietary symptoms such bloating,
ask them to return the dish to the kitchen and prepare a new one. When the dish comes
gas, and diarrhea. These sensations may last
back to the table, the waiter assumes that it is safe for them to eat. The next day, they
for several hours or days and can be painful.
suffer dietary symptoms similar to having eaten lactose and the only thing that they can
put it down to is the meal that they had in the new restaurant. When they contact the Legal consequences
restaurant, they discover that the cheese was removed from the top of the dish and the
same dish was re-served. The restaurant advises the customer that there may have If the restaurant fails to give proper information
about the ingredients in its cuisine, it may be
been some cheese throughout the dish as well.
held accountable for negligence. If the
restaurant doesn't follow correct food handling
and preparation methods, it could potentially
be subject to fines under food safety
regulations.
Assessment Task 1: Checklist
Student’s name:
Completed
successfully? Comments
Did the student: Yes No
Provide:
 an accurate description
 a health or other implication of

failing to address a special
requirement
 a suitable adjustment, replacement

or substitute ingredient
for each of the diets or dietary regimes
listed in the Research report template?
Provide an accurate definition of:
 drug-food interactions
 food allergies
 food intolerances
 cultural and religious sanctions
and provide two examples of each?
Accurately describe one key health and

legal consequence of the provided:
 allergic reaction scenario
 anaphalaxis scenario
 food intolerance scenario?
Task outcome:  Satisfactory  Not satisfactory
Assessor signature:
Assessor name:
Date:

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Assessment Details

Qualification Code/Title Commercial Cookery

Assessment Type Assessment Task 1 Time allowed

Due Date Location SCCM Term / Year

Student Declaration: I declare that the work submitted is my Signature: _Biraj___________________________

Comment: Signature: ________________________

Assessment for this unit

Preparing for assessment

Supporting resources: Supporting resources include templates, journals, workbooks and

 Research Report Template (Assessment Task 1)

 Student Logbook (Assessment Task 2)

 submitting assessments  re-assessment guidelines

 assessment appeals  responding to written questions.

Information for students

 your learning resources and other information for reference

 your Research Report Template.

Ensure that you:

 adhere with your RTO’s submission guidelines

 answer all questions completely and correctly

 submit work which is original and, where necessary, properly referenced

 submit a completed cover sheet with your work

 avoid sharing your answers with other students.

 where this task should be completed

 how your assessment should be submitted.

1 Carefully read the following information

 considerations in a commercial cookery environment.

2 Research and report

Culinary characteristics and ingredients of special, cultural and religious diets

Diet/regime Description Health/other implications Adjustment/replacement/

loss. shortages, and electrolyte such vegetable juices,

or low nutrient deficits and a failure intake of nutrients or altering

getting specific vitamins and nuts, seeds, legumes, and

Term Definition Examples

2. Certain antibiotics' ability to be

Key health and legal consequences of failing to address special requirements

Scenario Scenario Possible consequences

Did the student: Yes No

 a health or other implication of

 a suitable adjustment, replacement

Provide an accurate definition of:

 cultural and religious sanctions

and provide two examples of each?

Accurately describe one key health and

 allergic reaction scenario

 food intolerance scenario?

Task outcome:  Satisfactory  Not satisfactory

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