Training for Knowledge & Livelihood (TKL college)

ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: Info@tkl.edu.au www.tkl.edu.au

Assessment summary sheet

Use this sheet to keep track of your assessment requirements for SITHKOP004 Develop menus for
special dietary requirements.

Student name: __________________________________________________________________________

Student number: _________________________________________________________________________

Requirement 1 – Evaluate the dietary requirements of two customer groups

The student must evaluate the special dietary requirements of at least two customer groups

Groups Date

☐ Group 1

☐ Group 2

Requirement 2 – Develop and cost six menus or meal plans

The student must develop and cost six menus or meal plans that address the needs of the
customer groups identified in requirement 1. The menus or meal plans must, whether in
combination or individually, address at least six of the special dietary requirements from the
following list.

Menu/meal plan Dietary requirement Select six from this list

☐ Menu/meal plan 1 o eating regimes:

o elimination
☐ Menu/meal plan 2
o macrobiotic
☐ Menu/meal plan 3
o exclusions for allergies, contraindications
with medicines or food intolerance
☐ Menu/meal plan 4
o fat-free
☐ Menu/meal plan 5
o fluids
☐ Menu/meal plan 6 o food preferences
o food restrictions
o gluten-free
o high carbohydrate
o high or low energy

SITHKOP004 Develop menus for special dietary requirements v1.0 1

 Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: Info@tkl.edu.au www.tkl.edu.au

o high or low protein

o high fibre
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:
o gluten-free flour
o yeast-free flour
o non-sugar sweeteners
o sugar-free
o type one and two diabetes.

Requirement 3 – Two menus/meal plans must reflect cultural or religious

dietary requirements
Two of the menus or meal plans must reflect one or more cultural or religious dietary
requirements from the following list:
o halal o vegan
o Hindu o vegetarian.
o kosher

Cultural/religious dietary requirements Date

☐ Menu 1

☐ Menu 2

SITHKOP004 Develop menus for special dietary requirements v1.0 2

 Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: Info@tkl.edu.au www.tkl.edu.au

SITHKOP004 Develop menus for special dietary requirements v1.0 3

 Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: Info@tkl.edu.au www.tkl.edu.au

Requirement 4 – Two of the menus or meal plans must address the special
dietary requirements of different customer groups
Two of the menus or meal plans must address the special dietary requirements of different customer
groups from the following list:
o adolescents
o athletes
o children
o defence forces
o elderly
o health care
o ill or injured
o infants
o international tourists
o nutritional and energy requirements due to physical condition
o people in areas affected by disaster or environmental extremes
o people from different socioeconomic groups
o people in remote areas
o those with weight problems (underweight/overweight/obese).

Different customer groups Date

☐ Menu 1

☐ Menu 2

SITHKOP004 Develop menus for special dietary requirements v1.0 4