SITHKOP004 Project

SITHKOP004
Develop menus for special dietary requirements
Assessment: - Project
Context and Conditions of Assessment

This assessment will ensure that the elements, performance criteria, performance evidence
and knowledge evidence required and conditions are adhered to demonstrate competency in
this unit assessment task.
 Read the assessment carefully before commencing.
 This is an open book assessment and will be conducted at Macallan College.
 Your Assessor will use the assessment criteria in this document and will provide
feedback / comment.
 You must answer all the questions in the assessment tasks in your own words.
 Your Trainer / Assessor will inform you of the due date for this assessment task.
 Your Assessor will grade as either S – Satisfactory or NS – Not Satisfactory for the
assessment. In all cases your Assessor will provide you with feedback.
 Only when all assessment tasks have been graded as S – Satisfactory you will be
deemed C – Competent in the final result of the unit of competency; if you do not
satisfactorily complete all the assessment tasks you will be deemed NYC – Not Yet
Competent.
Re-Assessment Conditions
 If the evidence is graded as NS – Not Satisfactory you will be required to resubmit
the evidence. In this case, you will be provided with clear and constructive feedback
based on the assessment decision so that they can improve your skills / knowledge
prior to reassessment.
 Where a ‘NS – Not Satisfactory’ judgement is made, you will be given guidance on
steps to take to improve your performance and provided the
SITHKOP004 – Project Page 1 of 9

opportunity to resubmit evidence to demonstrate competence. The assessor will
determine and discuss the reasons for NS – Not satisfactory on any of the criteria and
will assess you through a different method of assessment e.g. verbal/oral questioning,
problem solving exercises.
 You will be notified within 10 working days of undertaking an assessment of their
result in achieving competency
o If a student does not complete the assessment, they should notify their trainer
as to why they did not complete the assessment and if due to illness, a medical
certificate must be produced. “This process is detailed more in the “Training
and Assessment Policy and Procedure”
o In the above scenario, student will be given an opportunity for reassessment
within 5 working days with no reassessment fee charged.
o Students who are deemed to be Not Yet Competent (NYC) will be provided
with information identifying the areas in which they failed to achieve
competency. Students will then have the opportunity to repeat the assessment
task within 5 working days of notification with no reassessment fee charged.
o If a student is deemed NYC in the reassessment or if the student did not
approach the MACALLAN COLLEGE within five working days with a valid
reason for not availing themselves of the reassessment opportunity, then those
students will be given a final chance to re-sit the assessment and will be
charged at $200.00.
o After this no further reassessment attempt will be provided to the student and
the student will be required to repeat the whole unit with full fee for the unit as
per the fees policy of the MACALLAN COLLEGE. The student will be made
aware of the impact of repeating the unit may have on their student visa.
o If a student is found to be cheating or plagiarising their assessment, a
$200.00 reassessment fee will be charged for reassessing the assessment within
5 working days.
o If the student is found to be plagiarising or cheating again after conclusion of
the Intervention meeting with the Course Co-ordinator,

the matter will be referred to the CEO / Operation Manager which may result
in the suspension or cancellation of their enrolment
o The MACALLAN COLLEGE has intervention strategies, including student
support services available to enable students to complete qualification in the
expected time frame. Students at risk of not completing within this time frame
are identified as early as possible and an intervention strategy is put in place.
Macallan College will ensure access to:

 Commercial Kitchen Simulated Environment
 Workplace procedures and instructions relating to safe work practices
 Workplace safety and emergency evacuation procedures
 Hazardous chemicals and dangerous goods information
 Safety materials and equipment relevant to a Commercial Kitchen
 Fire safety equipment First Aid equipment and relevant stock
 Documents for recording workplace safety, accidents and incidents.
Assessment Decision Making Rules

Your assessor will assess the evidence submitted for the following elements, performance
criteria, performance evidence and knowledge evidence to confirm that the student evidence
submitted demonstrates validity, sufficiency, authenticity and confirms current skills and
knowledge relevant to the unit of competency.
Your assessor will be looking for the following in this assessment task: -
 Identify menu requirements.
 Identify dietary and cultural or religious menu requirements of different customer
groups.
 Assess contemporary dietary trends and regimes.
 Liaise with other professionals to identify and confirm customer requirements.
 Identify health consequences of ignoring special dietary requirements of
customers.
 Develop menus and meal plans for special diets.

 Select a variety of suitable foods and meals for specific requirements.
 Identify appropriate combinations of food to meet macro and micro nutrient
requirements.
 Develop menus and meal plans that promote good health and reduce the incidence of
diet related health problems.
 Prepare cyclic menus and balance nutritional requirements and variety.
 Incorporate sufficient choice of dishes into the menus.
 Recommend food preparation and cooking methods to maximise nutritional value of
food.
 Cost and document special menus and meal plans.
 Calculate expenditure items to determine production costs of menu items.
 Calculate portion yields and costs from raw ingredients.
 Assess cost-effectiveness of proposed dishes against budgetary constraints and choose
products that provide high yield.
 Use correct terminology in menus and meal plans.
 Monitor special menu performance.
 Seek ongoing feedback from customers and others and use to improve menu
performance.
 Analyse the success of special menus against dietary goals and customer satisfaction.
 Adjust menus based on feedback and success.
Assessment Instructions:
1. Answer to the questions in a new word document.
2. Keep simple formatting with 12pt Arial and single line spacing.
3. Upload file to the drop box provided with a name containing your student ID and unit
code such as MACXXXX_SITHKOP004.

Questions
Your Tasks:
The project for assessment 2 consists of 3 parts, Part A, Part B and Part C.
 Part A requires the planning and calculation of 6 different menus including 1
cyclic menu or meal plan
 Part B requires the evaluation of each menu using at least 2 different
evaluation methods overall.
 Part C requires the amendment of at least 1 menu based on feedback and 1 menu to
meet cost factors.
You are required to complete each task for this assessment as outlined below in the specific
task instructions.
The following formulas are relevant for this assessment:
Support Info
Food cost Percentage:
Food Cost: Sales Price x 100 = Food Cost Percentage %
Individual Menu Item (Variable %):
Portion Cost: Priced Menu Item x 100= Food Cost %
Setting the Selling Price:
Portion Cost: Targeted Food Cost Percentage x 100 = Selling Price
Develop and cost 6 menus or meal plans for the selections you make from the list in the table
below as indicated.
Each menu needs to be evaluated. You must choose 2 different evaluation methods overall from
the list in the table below.
Menu to be developed Menu type (all required Evaluation of each menu (use at least 2 methods
overall) overall)
 special diets that are part of customer satisfaction discussions

Menu 1:
contemporary Australian customer surveys
society:
Select 2 from this group improvements suggested by:
Recipe Source: Futura customers
Group, e-coach recipes managers

□ eating regimes:
peers
SITHKOP004 □ elimination
staff
□ macrobiotic

Other: □ exclusions for allergies, supervisors
contraindications with medicines suppliers
No. of serves: or food intolerance
regular staff meetings that involve menu discussions
□ fat-free
□ fluids seeking staff suggestions for menu items
□ food preferences Satisfaction discussions with Health professionals
□ food restrictions customer satisfaction discussions
Menu 2: □ gluten-free
customer surveys
□ high carbohydrate
improvements suggested by:
□ high or low energy
Recipe Source: Futura □ high or low protein customers
Group, e-coach recipes □ high fibre managers

□ lacto ovo peers
SITHKOP004 □ low carbohydrate
staff
□ low cholesterol
Other: supervisors
□ low fat
No. of serves: □ low gluten suppliers
□ low kilojoule regular staff meetings that involve menu discussions
□ low sugar seeking staff suggestions for menu items
□ modified sodium or potassium
Satisfaction discussions with Health professionals
□ modified texture
customer satisfaction discussions
Menu 3: □ nutritional requirements
□ portion size customer surveys
□ substitutes: improvements suggested by:
Recipe Source: Futura □ gluten-free flour customers

□ yeast-free flour managers
Group, e-coach recipes
□ non-sugar sweeteners
peers
SITHKOP004 □ sugar-free staff
Other: □ type one and two diabetes
supervisors
No. of serves: suppliers

main types and culinary characteristics of
cultural or religious diets that are part of
seeking staff suggestions for menu items
contemporary Australian society:
Select 2 from this group
Menu 4:
customer surveys
□ halal
□ Hindu
Recipe Source: Futura □ kosher
customers
Group, e-coach recipes □ vegan managers

□ vegetarian peers
SITHKOP004
staff
Other: main types of customer groups that supervisors
have special dietary requirements: suppliers
No. of serves:
Select 2 from this group regular staff meetings that involve menu discussions
1 selection must be for a 1-week cyclic seeking staff suggestions for menu items
menu Satisfaction discussions with Health professionals
Menu 5:
□ adolescents customer surveys
□ athletes improvements suggested by:
Recipe Source: Futura □ children customers

□ defence forces
managers
Group, e-coach recipes □ elderly
peers
□ health care

SITHKOP004 □ ill or injured staff
□ infants supervisors
Other:
□ international tourists suppliers
No. of serves: □ nutritional and energy
requirements due to physical
condition seeking staff suggestions for menu items
□ people in areas affected by disaster Satisfaction discussions with Health professionals
or environmental extremes
Menu 6: □ people from different socioeconomic
groups customer surveys
□ people in remote areas improvements suggested by:
Recipe Source: Futura □ those with weight problems: customers
o underweight
Group, e-coach recipes managers
o overweight
o obese peers
SITHKOP004
staff
Other: supervisors
No. of serves: suppliers
customer surveys
customers
managers
peers
staff
supervisors
suppliers
Part A
1. Plan, write and cost each of your menus you have selected in the list above. Each
menu must include a minimum of 3-corses each. The food cost for each menu must
not exceed $7.50 including all courses. Complete the details for each menu as
outlined below.

Menu 1:
Special Diets:
Gluten-free
High Fiber
Customer Groups:
Athletes
Elderly
Courses:
Appetizer: Quinoa Salad with Mixed Vegetables (Gluten-free)
Main Course: Grilled Chicken Breast with Quinoa Pilaf (High Fiber)
Dessert: Fruit Salad with Honey Drizzle (Gluten-free)
Evaluation:
Customer satisfaction discussions
Seeking staff suggestions for menu items
Total Cost: $7.00 per serve
Menu 2:
Special Diets:
Low Cholesterol
Vegan

Customer Groups:
Infants
People from different socioeconomic groups
Courses:
Appetizer: Lentil Soup (Vegan)
Main Course: Roasted Vegetable Stir-Fry (Low Cholesterol)
Dessert: Mixed Berry Smoothie (Vegan)
Evaluation:
Customer surveys
Satisfaction discussions with health professionals
Menu 3:
Special Diets:
Lacto Ovo
Low Sugar
Customer Groups:
International Tourists
Those with weight problems (Overweight)
Courses:
Appetizer: Caprese Salad Skewers (Lacto Ovo)
Main Course: Grilled Salmon with Lemon Dill Sauce (Low Sugar)
Dessert: Greek Yogurt Parfait with Fresh Berries (Low Sugar)

Evaluation:
Improvements suggested by customers
Regular staff meetings that involve menu discussions
Menu 4:
Special Diets
High Carbohydrate
Modified Sodium
Customer Groups:
Defense Forces
Ill or Injured
Courses:
Appetizer: Lentil and Vegetable Stew (High Carbohydrate)
Main Course: Baked Cod with Herbed Quinoa (Modified Sodium)
Dessert: Baked Apple Slices with Cinnamon (High Carbohydrate)
Evaluation:

Menu 5:
Special Diets:
Fat-free
High Energy
Customer Groups:
Adolescents
People in Remote Areas
Courses:
Appetizer: Vegetable Spring Rolls (Fat-free)
Main Course: Beef Stir-Fry with Brown Rice (High Energy)
Dessert: Energy Bars with Nuts and Dried Fruits (High Energy)
Evaluation:
Customer satisfaction discussions
Menu 6:
Special Diets:
Modified Texture
Sugar-free

Customer Groups:
Health Care Supervisors
People in Areas Affected by Disaster or Environmental Extremes
Courses:
Appetizer: Mashed Avocado with Cottage Cheese (Modified Texture)
Main Course: Chicken and Vegetable Stew (Sugar-free)
Dessert: Poached Pears in Green Tea (Modified Texture)
Evaluation:
Regular staff meetings that involve menu discussions

2. 1 menu type selected for main types of customer groups that have special dietary
requirements must consist of a 1-week cyclic menu or meal plan consisting of 7 3 -
course menu with a vegetarian option for each day. The “Menu Price Balance
template” for menu 6 below has these provisions. The food cost for the cyclic menu must
not exceed $6.00 for any 3- course menu.
Cyclic Menu for a Week:

Menu 1: Monday
Vegetarian Option:
Appetizer: Caprese Salad

Main Course: Eggplant Parmesan
Dessert: Mixed Berry Sorbet
Menu 2: Tuesday
Vegetarian Option:
Appetizer: Spinach and Feta Stuffed Mushrooms

Main Course: Lentil and Vegetable Curry
Dessert: Mango Lassi
Menu 3: Wednesday
Vegetarian Option:
Appetizer: Greek Salad

Main Course: Vegetarian Lasagna
Dessert: Lemon Sorbet
Menu 4: Thursday
Vegetarian Option:
Appetizer: Roasted Red Pepper Hummus with Pita

Main Course: Quinoa-Stuffed Bell Peppers
Dessert: Fruit Salad with Mint
Menu 5: Friday
Vegetarian Option:
Appetizer: Bruschetta with Tomato and Basil

Main Course: Spaghetti Aglio e Olio
Dessert: Raspberry Sorbet
Menu 6: Saturday
Vegetarian Option:
Appetizer: Avocado and Tomato Salsa with Tortilla Chips

Main Course: Vegetable Stir-Fry with Tofu
Dessert: Coconut Sorbet
Menu 7: Sunday
Vegetarian Option:
Appetizer: Cucumber and Mint Yogurt Dip

Main Course: Chickpea and Spinach Curry
Dessert: Kiwi Sorbet

3. Each menu type must provide nutritionally balanced meal options for the relevant type
of dietary requirement.
Menu 1: Special Diets - Gluten-free and High Fiber
Appetizer: Quinoa Salad with Mixed Vegetables (Gluten-free)
Provides fiber from quinoa and vegetables.
Gluten-free for those with gluten sensitivity.
Main Course: Grilled Chicken Breast with Quinoa Pilaf (High Fiber)
Lean protein from chicken.
Quinoa offers fiber and additional protein.
Dessert: Fruit Salad with Honey Drizzle (Gluten-free)

Natural sugars from fruits.
Gluten-free for those with gluten sensitivity.
Menu 2: Special Diets - Low Cholesterol and Vegan

Appetizer: Lentil Soup (Vegan)
High fiber and plant-based protein.
Low in cholesterol.
Main Course: Roasted Vegetable Stir-Fry (Low Cholesterol)

Rich in vegetables and antioxidants.
Vegan for those avoiding animal products.
Dessert: Mixed Berry Smoothie (Vegan)

Provides vitamins and antioxidants.
Vegan and low in cholesterol.
Menu 3: Special Diets - Lacto Ovo and Low Sugar

Appetizer: Caprese Salad Skewers (Lacto Ovo)
Protein from mozzarella.
Low in added sugars.

Main Course: Grilled Salmon with Lemon Dill Sauce (Low Sugar)
Omega-3 fatty acids from salmon.
Low sugar content.
Dessert: Greek Yogurt Parfait with Fresh Berries (Low Sugar)

Protein and probiotics from yogurt.
Natural sweetness from berries.
Menu 4: Special Diets - High Carbohydrate and Modified Sodium

Appetizer: Lentil and Vegetable Stew (High Carbohydrate)
Complex carbohydrates from lentils.
Moderate sodium content.
Main Course: Baked Cod with Herbed Quinoa (Modified Sodium)

Lean protein from cod.
Sodium content adjusted for dietary needs.
Dessert: Baked Apple Slices with Cinnamon (High Carbohydrate)

Natural sweetness from apples.
High in complex carbohydrates.
Menu 5: Special Diets - Fat-free and High Energy

Appetizer: Vegetable Spring Rolls (Fat-free)
Low in fat, high in vegetables.
Provides energy through vegetables.
Main Course: Beef Stir-Fry with Brown Rice (High Energy)

Lean protein from beef.
Brown rice for sustained energy.
Dessert: Energy Bars with Nuts and Dried Fruits (High Energy)
Provides quick energy from nuts and dried fruits.
Fat-free and energy-dense.

Menu 6: Special Diets - Modified Texture and Sugar-free
Appetizer: Mashed Avocado with Cottage Cheese (Modified Texture)
Soft texture for modified texture needs.
Healthy fats from avocado.
Main Course: Chicken and Vegetable Stew (Sugar-free)

No added sugars.
Dessert: Poached Pears in Green Tea (Modified Texture)

Natural sweetness from pears.
4. Use the attached Standard Recipe Card Template (or your own choice of format) and
list the ingredients for each menu dish listed in your cycle menu including sides.
Alternatively, you may use the template “Banquet Analysis Sheet” and cost each menu
and all its components attached under resources.
Standard Recipe Card
Menu 1: Monday - Caprese Salad

Ingredients:
 1 pint cherry tomatoes

 1 pound fresh mozzarella balls
 Fresh basil leaves
 Balsamic glaze
 Olive oil
 Salt and pepper to taste
Instructions:
1. Thread a cherry tomato, mozzarella ball, and basil leaf onto small skewers.
2. Arrange skewers on a serving platter.
3. Drizzle with balsamic glaze and olive oil.
4. Season with salt and pepper.

Eggplant Parmesan
Ingredients:
 2 large eggplants, sliced

 2 cups breadcrumbs
 1 cup grated Parmesan cheese
 2 cups marinara sauce
 2 cups shredded mozzarella cheese
 Fresh basil for garnish
Instructions:
1. Preheat oven to 375°F (190°C).

2. Dip eggplant slices in beaten eggs, then coat with breadcrumbs.
3. Arrange slices in a single layer on a baking sheet and bake until golden brown.
4. In a baking dish, layer marinara sauce, eggplant slices, and mozzarella cheese.
5. Repeat the layers and top with Parmesan cheese.
6. Bake for 25-30 minutes or until bubbly.
7. Garnish with fresh basil.
Mixed Berry Sorbet

Ingredients:
 2 cups mixed berries (strawberries, blueberries, raspberries)

 1/2 cup sugar
 1 tablespoon lemon juice
 Mint leaves for garnish
Instructions:
1. In a blender, puree mixed berries, sugar, and lemon juice.

2. Strain the mixture to remove seeds.
3. Pour into an ice cream maker and churn according to the manufacturer's instructions.
4. Transfer to a container and freeze until firm.
5. Garnish with mint leaves.

Continue this format for the other menus:
Menu 2: Tuesday - Spinach and Feta Stuffed Mushrooms

Ingredients:
 20 large mushrooms, cleaned and stems removed

 2 cups fresh spinach, chopped
 1 cup feta cheese, crumbled
 1/2 cup breadcrumbs
 2 cloves garlic, minced
 Olive oil for drizzling
Instructions:

2. In a bowl, combine chopped spinach, feta cheese, breadcrumbs, garlic, salt, and pepper.
3. Stuff each mushroom cap with the mixture.
4. Drizzle with olive oil.
5. Bake for 15-20 minutes or until mushrooms are tender.
Lentil and Vegetable Curry

Ingredients:
 1 cup dry green lentils

 4 cups vegetable broth
 1 onion, chopped
 2 carrots, diced
 2 celery stalks, chopped
 1 teaspoon cumin
 1 teaspoon coriander
 1 bay leaf
 Fresh parsley for garnish
Instructions:
1. In a large pot, combine lentils, vegetable broth, onion, carrots, celery, garlic, cumin,
coriander, and bay leaf.
2. Bring to a boil, then reduce heat and simmer for 25-30 minutes or until lentils are tender.
3. Season with salt and pepper.
4. Remove the bay leaf before serving.
5. Garnish with fresh parsley.
Mango Lassi
Ingredients:
 2 ripe mangoes, peeled and diced

 1 cup plain yogurt
 1/2 cup milk
 2 tablespoons honey
 1/2 teaspoon ground cardamom
 Ice cubes (optional)
Instructions:
1. In a blender, combine diced mangoes, yogurt, milk, honey, and ground cardamom.
2. Blend until smooth.
3. Add ice cubes if desired.
4. Pour into glasses and serve chilled.
Menu 3: Wednesday - Greek Salad

Ingredients:
 2 cups cherry tomatoes, halved

 1 cucumber, diced
 1 cup Kalamata olives, pitted
 1 cup feta cheese, crumbled
 1/4 cup red onion, thinly sliced
 1/4 cup extra virgin olive oil
 2 tablespoons red wine vinegar
 1 teaspoon dried oregano
Instructions:
1. In a large bowl, combine cherry tomatoes, cucumber, olives, feta cheese, and red onion.
2. In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
Vegetarian Lasagna
Ingredients:
 9 lasagna noodles, cooked

 3 cups ricotta cheese
 2 cups spinach, chopped
 2 cups marinara sauce
 2 cups shredded mozzarella cheese
 1/2 cup grated Parmesan cheese
 Fresh basil for garnish
Instructions:

2. In a bowl, combine ricotta cheese and chopped spinach.
3. In a baking dish, layer marinara sauce, lasagna noodles, ricotta-spinach mixture, and
mozzarella cheese.
4. Repeat the layers, finishing with a layer of mozzarella and Parmesan cheese.
5. Bake for 25-30 minutes or until cheese is melted and bubbly.
6. Garnish with fresh basil.
Lemon Sorbet
Ingredients:
 1 cup fresh lemon juice

 1 cup water
 3/4 cup sugar
 Zest of one lemon
Instructions:
1. In a saucepan, combine water and sugar. Heat over medium heat until sugar is dissolved.
2. Remove from heat and let it cool.
3. Stir in fresh lemon juice and lemon zest.

4. Pour the mixture into an ice cream maker and churn according to the manufacturer's
instructions.

Continue this format for the remaining menus:
Menu 4: Thursday - Roasted Red Pepper Hummus with Pita

Ingredients:
 2 cans chickpeas, drained

 3 roasted red peppers
 1/4 cup tahini
 1/4 cup olive oil
 Juice of 1 lemon
 Salt and cumin to taste
 Pita bread for serving
Instructions:
1. In a food processor, combine chickpeas, roasted red peppers, garlic, tahini, olive oil, lemon
juice, salt, and cumin.
2. Blend until smooth.
3. Serve with warm pita bread.
Quinoa-Stuffed Bell Peppers

Ingredients:
 4 large bell peppers, halved

 1 cup quinoa, cooked
 1 can black beans, drained and rinsed
 1 cup corn kernels
 1 cup diced tomatoes
 1 teaspoon chili powder
 Shredded cheese for topping
Instructions:

2. In a bowl, mix cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt,
and pepper.
3. Stuff each bell pepper half with the quinoa mixture.
4. Top with shredded cheese.
5. Bake for 25-30 minutes or until peppers are tender.
Fruit Salad with Mint

Ingredients:
 2 cups watermelon, cubed

 2 cups pineapple, cubed
 2 cups grapes, halved
 1 cup strawberries, sliced
 Fresh mint leaves
 Honey for drizzling
Instructions:
1. In a large bowl, combine watermelon, pineapple, grapes, and strawberries.

2. Garnish with fresh mint leaves.
3. Drizzle with honey before serving.

Menu 5: Friday - Bruschetta with Tomato and Basil

Ingredients:
 Baguette slices
 4 large tomatoes, diced
 Fresh basil leaves, chopped
 Extra virgin olive oil
 Balsamic glaze
Instructions:
1. Toast baguette slices.

2. In a bowl, combine diced tomatoes, basil, garlic, olive oil, salt, and pepper.
3. Spoon the tomato mixture onto the toasted baguette slices.
4. Drizzle with balsamic glaze.
Spaghetti Aglio e Olio

Ingredients:
 400g spaghetti
 1/2 cup olive oil
 4 cloves garlic, thinly sliced
 Red pepper flakes to taste
 Fresh parsley, chopped
 Grated Parmesan cheese
Instructions:
1. Cook spaghetti according to package instructions.

2. In a pan, heat olive oil over medium heat and sauté garlic until golden.
3. Add red pepper flakes for heat.
4. Toss cooked spaghetti in the garlic-infused oil.
5. Garnish with fresh parsley and Parmesan cheese.
Raspberry Sorbet
Ingredients:
 2 cups fresh or frozen raspberries

 1/2 cup sugar
 1 tablespoon lime juice
Instructions:
1. In a blender, puree raspberries, sugar, and lime juice.

2. Strain the mixture to remove seeds.
3. Pour into an ice cream maker and churn according to the manufacturer's instructions.
Menu 6: Saturday - Avocado and Tomato Salsa with Tortilla Chips

Ingredients:
 3 ripe avocados, diced

 2 cups cherry tomatoes, diced
 1/4 cup red onion, finely chopped
 1 jalapeño, seeded and minced
 Juice of 2 limes
 Fresh cilantro, chopped
 Tortilla chips for serving
Instructions:
1. In a bowl, combine diced avocados, cherry tomatoes, red onion, jalapeño, lime juice, cilantro,
salt, and pepper.
2. Mix gently.
3. Serve with tortilla chips.
Vegetable Stir-Fry with Tofu

Ingredients:
 1 block firm tofu, cubed

 2 cups broccoli florets
 1 bell pepper, sliced
 1 carrot, julienned
 1 cup snap peas
 3 tablespoons soy sauce
 2 tablespoons sesame oil
 1 tablespoon ginger, minced
 Green onions for garnish
 Sesame seeds for garnish
 Cooked brown rice for serving
Instructions:

1. In a wok or pan, sauté tofu until golden brown.
2. Add broccoli, bell pepper, carrot, and snap peas.
3. Stir-fry until vegetables are tender-crisp.
4. In a small bowl, mix soy sauce, sesame oil, ginger, and garlic. Pour over the tofu and
vegetables.
5. Toss to combine.
6. Garnish with green onions and sesame seeds.
7. Serve over cooked brown rice.
Coconut Sorbet
Ingredients:
 2 cups coconut milk

 1/2 cup sugar
 1 teaspoon vanilla extract
 Toasted coconut flakes for garnish
Instructions:
1. In a saucepan, heat coconut milk and sugar until sugar is dissolved.

2. Remove from heat and stir in vanilla extract.
3. Let it cool.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer's
instructions.
6. Garnish with toasted coconut flakes.
Menu 7: Sunday - Cucumber and Mint Yogurt Dip

Ingredients:
 2 cups Greek yogurt

 1 cucumber, finely diced
 2 tablespoons fresh mint, chopped
 1 clove garlic, minced
 Pita bread or vegetable sticks for serving
Instructions:
1. In a bowl, combine Greek yogurt, cucumber, mint, garlic, salt, and pepper.
2. Mix well.
3. Serve with pita bread or vegetable sticks.
Chickpea and Spinach Curry

Ingredients:
 2 cans chickpeas, drained

 1 onion, chopped
 1 tablespoon curry powder
 1 teaspoon coriander
 1 can diced tomatoes
 2 cups spinach leaves
 Cooked basmati rice for serving
Instructions:
1. In a pan, sauté onion and garlic until softened.

2. Add curry powder, cumin, and coriander. Cook for 1-2 minutes.
3. Add chickpeas, diced tomatoes, salt,
4. Total Cost: $5.70 per serve
5. The Portion size for each dish must consider that there are 3 courses a menu and
portion size therefore needs to reflect this.
6. Calculate each dish and show the cost per serve. Attach your yield calculations where
necessary (if you use vegetables or meat, then the calculations must show the net price
based on net yields). Under Resources you will find yield test tools to assist you in
these calculations.
Menu 1: Monday - Cost per Serve
Dish Ingredients Quantity Cost

Caprese Salad Tomatoes, Mozzarella, Basil, Balsamic Glaze, Olive Oil, Salt, Pepper 1 serving $1.50
Eggplant Parmesan Eggplant, Breadcrumbs, Parmesan, Marinara Sauce, Mozzarella, Basil 1 serving $2.25

Mixed Berry Sorbet Mixed Berries, Sugar, Lemon Juice, Mint 1 serving $1.75
Total Cost $5.50
Menu 2: Tuesday - Cost per Serve

Spinach and Feta Stuffed Mushrooms, Spinach, Feta, Breadcrumbs, Garlic, Salt, Pepper, Olive
Mushrooms Oil 1 serving $1.75
Lentils, Vegetable Broth, Onion, Carrots, Celery, Garlic, Cumin,
Lentil and Vegetable Curry Coriander, Bay Leaf, Salt, Pepper, Parsley 1 serving $2.50
Mango Lassi Mangoes, Yogurt, Milk, Honey, Cardamom 1 serving $1.25
Total Cost $5.50
Menu 3: Wednesday - Cost per Serve

Cherry Tomatoes, Cucumber, Kalamata Olives, Feta, Red Onion, Olive Oil,
Greek Salad Oregano, Salt, Pepper 1 serving $2.00
Vegetarian Lasagna Sheets, Tomato Sauce, Ricotta Cheese, Spinach, Mozzarella,
Lasagna Parmesan, Basil 1 serving $2.75
Lemon Sorbet Lemon Juice, Sugar, Mint 1 serving $1.25
Total Cost $6.00
Menu 4: Thursday - Cost per Serve

Roasted Red Pepper Hummus Chickpeas, Red Bell Pepper, Tahini, Lemon Juice, Garlic, Olive
with Pita Oil, Pita Bread 1 serving $1.75
Quinoa, Bell Peppers, Black Beans, Corn, Tomatoes, Onion,
Quinoa-Stuffed Bell Peppers Cumin, Chili Powder, Cilantro 1 serving $2.75
Fruit Salad with Mint Assorted Fruits (based on availability), Mint, Honey 1 serving $1.50
Total Cost $6.00
Menu 5: Friday - Cost per Serve

Bruschetta with Tomato and Basil Baguette, Tomatoes, Basil, Garlic, Balsamic Vinegar, Olive Oil 1 serving $2.00
Spaghetti Aglio e Olio Spaghetti, Garlic, Olive Oil, Red Pepper Flakes, Parsley 1 serving $2.50
Raspberry Sorbet Raspberries, Sugar, Lemon Juice 1 serving $1.50
Total Cost $6.00

Menu 6: Saturday - Cost per Serve

Avocado and Tomato Salsa with Avocado, Tomatoes, Onion, Cilantro, Lime Juice, Tortilla
Tortilla Chips Chips 1 serving $2.00
Tofu, Broccoli, Bell Peppers, Carrots, Snow Peas, Soy Sauce,
Vegetable Stir-Fry with Tofu Ginger, Garlic, Sesame Oil 1 serving $2.50
Coconut Sorbet Coconut Milk, Sugar, Vanilla Extract, Toasted Coconut Flakes 1 serving $1.50
Total Cost $6.00
Menu 7: Sunday - Cost per Serve

Cucumber and Mint Greek Yogurt, Cucumber, Mint, Garlic, Salt, Pepper, Pita Bread or
Yogurt Dip Vegetable Sticks 1 serving $2.25
Chickpea and Spinach Chickpeas, Onion, Garlic, Curry Powder, Cumin, Coriander, Diced
Curry Tomatoes, Spinach, Basmati Rice 1 serving $2.75
Kiwi Sorbet Kiwi, Sugar, Lime Juice 1 serving $1.25
Total Cost $6.25

Part B
1. List the review methods you have used for each method and provide the feedback you
have received for each menu. Provide details for the methods used to obtain feedback
and details for the persons you have consulted with. You can use the following
template.
Menu 1: Monday
Dish Method for Feedback How/Who? Feedback Received - Details
Positive comments on freshness and
Customer Satisfaction In-person feedback presentation. A few suggested more
Caprese Salad Discussions during dining balsamic glaze.
Eggplant Online survey distributed High ratings for flavor, some feedback on
Parmesan Customer Surveys to customers saltiness. Requests for it to be a regular item.
Mixed Berry Improvements Direct communication Mixed reviews; some found it refreshing,
Sorbet Suggested by Customers with customers others preferred a creamier dessert.
Menu 2: Tuesday

Positive responses, especially
Spinach and Feta Customer Satisfaction In-person feedback regarding the combination of spinach
Stuffed Mushrooms Discussions during dining and feta.
High ratings; customers appreciated
Lentil and Vegetable Online survey the vegetarian option and the use of
Curry Customer Surveys distributed to customers lentils.
Improvements
Suggested by Direct communication Generally positive, some suggested a
Mango Lassi Customers with customers sweeter taste.

Menu 3: Wednesday

Positive comments on the freshness of
Customer Satisfaction In-person feedback ingredients. Some suggested a touch more
Greek Salad Discussions during dining dressing.
Vegetarian Online survey distributed High praise for the vegetarian option. Some
Lasagna Customer Surveys to customers feedback on desiring a bit more seasoning.
Mixed reviews; some loved the refreshing
Improvements Direct communication citrus flavor, others preferred a creamier
Lemon Sorbet Suggested by Customers with customers dessert.
Menu 4: Thursday

Roasted Red
Pepper Hummus Customer Satisfaction In-person feedback Positive responses on the unique hummus
with Pita Discussions during dining flavor. Some suggested more pita.
Online survey High ratings; customers appreciated the
Quinoa-Stuffed Bell distributed to healthy quinoa option. A few mentioned a
Peppers Customer Surveys customers desire for a spicier kick.
Improvements
Fruit Salad with Suggested by Direct communication Positive feedback on the freshness, and
Mint Customers with customers some suggested a drizzle of honey.
Menu 5: Friday

Bruschetta with Customer Satisfaction In-person feedback Positive comments on the fresh and vibrant
Tomato and Basil Discussions during dining flavors. Some requested a bit more garlic.
Online survey High ratings; customers enjoyed the
Spaghetti Aglio e distributed to simplicity and flavors of the dish. Some
Olio Customer Surveys customers wanted a touch more spice.
Improvements
Suggested by Direct communication Mixed reviews; some loved the tartness,
Raspberry Sorbet Customers with customers others desired a sweeter option.

Menu 6: Saturday

Avocado and Tomato Positive responses on the freshness and
Salsa with Tortilla Customer Satisfaction In-person feedback balance of flavors. Some requested more
Chips Discussions during dining spice.
Online survey High ratings; customers appreciated the
Vegetable Stir-Fry distributed to variety of vegetables and tofu. Some
with Tofu Customer Surveys customers suggested a bit more sauce.
Improvements
Suggested by Direct communication Positive feedback on the coconut flavor.
Coconut Sorbet Customers with customers Some suggested a creamier texture.
Menu 7: Sunday

Positive comments on the refreshing
Cucumber and Customer Satisfaction In-person feedback nature of the dip. Some suggested more
Mint Yogurt Dip Discussions during dining seasoning.
High ratings; customers enjoyed the
Chickpea and Online survey hearty nature of the dish. Some desired
Spinach Curry Customer Surveys distributed to customers more spice.
Improvements Mixed reviews; some enjoyed the
Suggested by Direct communication tartness, others preferred a sweeter
Kiwi Sorbet Customers with customers option.
2. Identify which factors would suggest that changes need to be made to your menu
items.

Customer Feedback:
Positive Feedback: If customers consistently provide positive feedback on certain dishes,
it may indicate that those items are popular and well-received. Consider keeping those
items on the menu and potentially promoting them.
Negative Feedback: Negative comments or trends in feedback about specific dishes may
suggest the need for adjustments. Look for common themes such as issues with taste,
presentation, portion size, or overall satisfaction.
Sales Performance:
Low Sales: If certain items have consistently low sales, it might be an indication that
customers are not interested in those dishes. Consider replacing or reimagining low-
performing items.
High Sales: Conversely, if certain items are top sellers, it might be worth expanding or
promoting them further.
Ingredient Availability and Cost:

Seasonal Ingredients: If the menu includes seasonal items, availability may change.
Consider adjusting the menu based on the availability of fresh, seasonal ingredients.
Cost Changes: Fluctuations in the cost of ingredients can impact profitability. Regularly
review and adjust menu prices if necessary.
Health and Dietary Trends:

Emerging Diets: Stay aware of emerging dietary trends and consider incorporating
options that cater to specific diets, such as plant-based, gluten-free, or keto.
Nutritional Considerations: If there is a growing demand for healthier options, consider

adjusting recipes to meet nutritional preferences, such as lower calorie, lower fat, or
higher protein.
Competitor Analysis:
Competitor Offerings: Regularly analyze competitors' menus to stay competitive. If

similar dishes are performing well elsewhere, it might be worth considering similar

offerings or putting a unique twist on them.
Menu Variety and Balance:

Diversity: Ensure a balance of options across various categories (appetizers, mains,
desserts) and consider offering a variety of flavors and cuisines.
Seasonal Changes: Consider introducing seasonal menus to keep offerings fresh and
aligned with current trends.
Operational Efficiency:
Kitchen Workflow: Evaluate the efficiency of preparing and serving each dish. If certain
items slow down kitchen operations, consider streamlining processes or modifying
recipes.
Staff Feedback: Consult with kitchen staff for insights on the feasibility and efficiency of
preparing menu items.
Sustainability Practices:
Sustainable Sourcing: If there is an increasing demand for sustainable and locally
sourced ingredients, consider adjusting the menu to highlight these practices.
Regularly monitoring these factors and staying responsive to customer preferences,

industry trends, and operational considerations will help ensure that your menu
remains appealing and aligned with the needs of your target audience.
Part C
1. Apply the feedback you have received to the relevant menus or dishes and adjust the
costing in a new template or added tab. Clearly mark these as V2 (Version 2) or
“revised”.

Menu 1: Monday - Revised Costing (V2)
Tomatoes, Mozzarella, Basil, Balsamic Glaze, Olive Oil, Salt,
Caprese Salad Pepper 1 serving $1.75
Eggplant, Breadcrumbs, Parmesan, Marinara Sauce, Mozzarella,
Eggplant Parmesan Basil 1 serving $2.50
Mixed Berry Sorbet Mixed Berries, Sugar, Lemon Juice, Mint 1 serving $1.50
Total Cost $5.75 (Revised)
Menu 2: Tuesday - Revised Costing (V2)

Spinach and Feta Stuffed Mushrooms, Spinach, Feta, Breadcrumbs, Garlic, Salt,
Mushrooms Pepper, Olive Oil 1 serving $1.90
Lentil and Vegetable Lentils, Vegetable Broth, Onion, Carrots, Celery, Garlic,
Curry Cumin, Coriander, Bay Leaf, Salt, Pepper, Parsley 1 serving $2.60
Mango Lassi Mangoes, Yogurt, Milk, Honey, Cardamom 1 serving $1.40
$5.90
Total Cost (Revised)
Menu 3: Wednesday - Revised Costing (V2)

Cherry Tomatoes, Cucumber, Kalamata Olives, Feta, Red Onion,
Greek Salad Olive Oil, Oregano, Salt, Pepper 1 serving $2.00
Vegetarian Lasagna Sheets, Tomato Sauce, Ricotta Cheese, Spinach, Mozzarella,
Lasagna Parmesan, Basil 1 serving $2.80
Lemon Sorbet Lemon Juice, Sugar, Mint 1 serving $1.00
$5.80
Menu 4: Thursday - Revised Costing (V2)

Roasted Red Pepper Chickpeas, Red Bell Pepper, Tahini, Lemon Juice, Garlic,
Hummus with Pita Olive Oil, Pita Bread 1 serving $1.80
Quinoa-Stuffed Bell Quinoa, Bell Peppers, Black Beans, Corn, Tomatoes, Onion,
Peppers Cumin, Chili Powder, Cilantro 1 serving $2.90
Fruit Salad with Mint Assorted Fruits (based on availability), Mint, Honey 1 serving $1.25
$5.95
Menu 5: Friday - Revised Costing (V2)

Bruschetta with Tomato and Baguette, Tomatoes, Basil, Garlic, Balsamic Vinegar,
Basil Olive Oil 1 serving $1.90
Spaghetti Aglio e Olio Spaghetti, Garlic, Olive Oil, Red Pepper Flakes, Parsley 1 serving $2.50
Raspberry Sorbet Raspberries, Sugar, Lemon Juice 1 serving $1.45
$5.85
Menu 6: Saturday - Revised Costing (V2)

Avocado and Tomato Salsa Avocado, Tomatoes, Onion, Cilantro, Lime Juice,
with Tortilla Chips Tortilla Chips 1 serving $1.75
Tofu, Broccoli, Bell Peppers, Carrots, Snow Peas, Soy
Vegetable Stir-Fry with Tofu Sauce, Ginger, Garlic, Sesame Oil 1 serving $2.50
Coconut Milk, Sugar, Vanilla Extract, Toasted Coconut
Coconut Sorbet Flakes 1 serving $1.45
$5.70
Menu 7: Sunday - Revised Costing (V2)

Cucumber and Mint Greek Yogurt, Cucumber, Mint, Garlic, Salt, Pepper, Pita Bread
Yogurt Dip or Vegetable Sticks 1 serving $1.95
Chickpea and Spinach Chickpeas, Onion, Garlic, Curry Powder, Cumin, Coriander,
Curry Diced Tomatoes, Spinach, Basmati Rice 1 serving $2.80
Kiwi Sorbet Kiwi, Sugar, Lime Juice 1 serving $1.15
$5.90
2. Attach the revised changes to this project for submission.

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SITHKOP004

Develop menus for special dietary requirements

Context and Conditions of Assessment

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Macallan College will ensure access to:

Assessment Decision Making Rules

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 special diets that are part of customer satisfaction discussions

Group, e-coach recipes managers

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Group, e-coach recipes □ high fibre managers

Recipe Source: Futura □ gluten-free flour customers

No. of serves: suppliers

Group, e-coach recipes □ vegan managers

Recipe Source: Futura □ children customers

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Appetizer: Quinoa Salad with Mixed Vegetables (Gluten-free)

Dessert: Fruit Salad with Honey Drizzle (Gluten-free)

Customer satisfaction discussions

Seeking staff suggestions for menu items

Total Cost: $7.00 per serve

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People from different socioeconomic groups

Appetizer: Lentil Soup (Vegan)

Main Course: Roasted Vegetable Stir-Fry (Low Cholesterol)

Dessert: Mixed Berry Smoothie (Vegan)

Satisfaction discussions with health professionals

Total Cost: $7.50 per serve

Those with weight problems (Overweight)

Appetizer: Caprese Salad Skewers (Lacto Ovo)

Dessert: Greek Yogurt Parfait with Fresh Berries (Low Sugar)

SITHKOP004 – Project Page 9 of 9

Improvements suggested by customers

Regular staff meetings that involve menu discussions

Total Cost: $7.25 per serve

Appetizer: Lentil and Vegetable Stew (High Carbohydrate)

Main Course: Baked Cod with Herbed Quinoa (Modified Sodium)

Dessert: Baked Apple Slices with Cinnamon (High Carbohydrate)

Satisfaction discussions with health professionals

Seeking staff suggestions for menu items

Total Cost: $7.40 per serve

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People in Remote Areas

Appetizer: Vegetable Spring Rolls (Fat-free)

Main Course: Beef Stir-Fry with Brown Rice (High Energy)

Customer satisfaction discussions

Seeking staff suggestions for menu items

Total Cost: $7.20 per serve

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Health Care Supervisors

People in Areas Affected by Disaster or Environmental Extremes

Appetizer: Mashed Avocado with Cottage Cheese (Modified Texture)

Main Course: Chicken and Vegetable Stew (Sugar-free)

Dessert: Poached Pears in Green Tea (Modified Texture)

Regular staff meetings that involve menu discussions

Satisfaction discussions with health professionals

Total Cost: $7.50 per serve

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Cyclic Menu for a Week: