ASSESSMENT COVER SHEET

Assessment Details
Qualification Code and Title SIT40521 Certificate IV in Kitchen Management Block/ Term/ Year
Unit Code and Title SITHKOP012 Develop recipes for special dietary requirements
Assessment Type Assessment 3 – Workplace Assessment Re-assessment YES NO
Due Date

Student Details
Student Name Student ID

Instructions to Students: Please read the following instructions carefully.

The purpose of this assessment is to assess your knowledge and skills.
This assessment is to be completed according to the instructions given by your assessor.
To be deemed satisfactory in this assessment, you must write the answers to all written questions correctly or meet all the performance
criteria for activity based assessments by the due date.
Submission after the due date will result in a penalty fee.
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)
resubmission in showing your competence with this unit.
If you feel the decision made by your assessor was incorrect please refer to your Student Handbook for information on assessment appeal for
the required steps to appeal the decision.
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.
Remember, that it must be your own work and if you use other sources then you must reference these appropriately.
Submitted document should follow the given criteria. Font should 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 should be printed double sided.
This is individual Assessment. 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 NYC.

For Assessor Use Only

Assessor’s Name
Assessment Decision: To be accessed as satisfactory in this assessment task, the student must address ALL assessment items/questions
satisfactorily.
All individual assessment tasks of this unit must be completed satisfactorily for a student to achieve an overall grade of competent for this
unit.
The Student’s Performance is SATISFACTORY NOT SATISFACTORY

Student Declaration: I declare that I have read and agreed to Assessor Declaration: I declare that I have conducted a fair,
the instructions mentioned above and declare that the work valid and flexible assessment with this student and I provided
submitted is my own and has not been copied or plagiarized from appropriate feedback.
any person or source. I have been assessed in this unit and advised
of my result. I am aware of my appeal rights.

Signature:
Signature:
Date: / /
Date: / /

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 ASSESSMENT INFORMATION

Assessment 3 – Workplace Assessment

Assessment Overview
This workplace assessment requires you to develop recipes
This assessment is divided into three tasks:
 Task 1: Determine Recipe Requirements
 Task 2: Develop Standard Recipes
 Task 3: Assess Suitability of Recipes
You are required to complete the assessment tasks in a business operation or activity where recipes
for special dietary requirements are developed. This can be an industry workplace; or an industry-
realistic simulated environment.
Each task comes with a set of instructions. You are to follow these instructions to complete the
assessment. Each task will require you to either:
 Submit completed workplace templates and/or any required documentation; or
 Demonstrate task requirements while being observed by the assessor.
Some tasks may include both requirements. These will serve as evidence of your task completion.
Before starting this assessment, your assessor will discuss with you these instructions, resources,
and guidance for satisfactorily completing the tasks.

You are required to:

 Complete the tasks within the time allowed, as scheduled in-class roll.
 Select at least eight of the following customer groups to develop recipes for:
o Adolescents

o Athletes

o Children

o Defence Force personnel

o Elderly people

o People in health care

o Ill or injured people

o People with nutritional and energy requirements due to their physical condition

o People in areas affected by disaster or environmental extremes

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 o People in remote areas

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  Identify recipe requirements of each customer group selected
 Develop standard recipe cards to meet the requirements of each customer group
 Calculate production cost of recipes and assess their cost-effectiveness
 Assess the suitability of recipes and make adjustments as necessary

Resources Required for Assessment

Resources you need to access to complete the workplace assessment are outlined in the Resources
Required for Assessment section of this workbook, and in the corresponding Assessor’s Checklist
and/or Observation Form of each task.
Discuss each requirement with your assessor before commencing with each task. They will organise
the resources required for this assessment.
IMPORTANT: Additional workplace resources may be required upon the contextualisation of this
assessment.

Templates
Generic templates to be used for the assessments are specified for each task, unless otherwise
stated. These can be accessed from the following link:
SITHKOP012 Templates
If you are currently in a workplace, use similar workplace templates used by your organisation to
complete each assessment task.
Discuss with your supervisor and your assessor first to ensure that the templates you will use cover
all criteria required by each assessment task.
Review these templates with your assessor before starting the task.

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Task 1: Determine Recipe Requirements

ASSESSMENT INSTRUCTIONS
This task requires you to identify the recipe requirements for different customer groups.
STEPS TO TAKE
1. Identify at least eight of the following customer groups that you will develop special recipes
for:
 Adolescents
 Athletes
 Children
 Defence Force personnel
 Elderly people
 People in health care
 Ill or injured people
 People with nutritional and energy requirements due to their physical condition
 People in areas affected by disaster or environmental extremes
 People in remote areas
2. Access and review the following:
 Documents with information on the following:
o Requirements of each customer group identified

o Allocated budget for each recipe that will be developed for customer groups

 Sources with information on emerging dietary trends

At least one source accessed must be from the internet.
 The Australia Dietary Guidelines from the link below:
https://www.eatforhealth.gov.au/guidelines

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 3. Identify the following information about each customer group based on the documents
accessed in this task:
 At least one dietary goal for each customer group
 The following dietary guidelines for the identified customer groups:
o Lifestyle recipe requirements of at least two customer groups

o Medical recipe requirements of at least four customer groups

o Religious recipe requirements of at least two customer groups

This can be any of the eight identified customer groups.

 Nutritional guidelines
 Recipe to be developed
 Deadline when the recipe must be created
 Allocated budget for the recipe
4. Identify information about emerging dietary trends relevant to the identified customer groups
5. Meet with each customer group to seek dietary advice from the following:
 At least one medical professional
 At least one other allied health professional
6. Record information gathered in the meeting with each of the customer groups.
Use your organisation template for recording information or you may use the Recipe
Requirements template provided in The Continent Hotel site.
YOU WILL BE ASSESSED ON YOUR
 Practical knowledge of recipe requirements of different customer groups
 Practical skills relevant to researching and gathering information about different customer
groups
OBSERVATION FORM AND ASSESSOR’S CHECKLIST
Before starting this task, review the following checklists provided along with this workbook.
 Workplace Assessment Task 1 – Observation Form
This form lists all the practical skills you need to demonstrate while completing this task.
 Workplace Assessment Task 1 – Assessor’s Checklist
This form lists the criteria your submission must address to complete this task satisfactorily.

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 YOUR ASSESSOR WILL
 Organise workplace resources required for you to complete this assessment.
 Advise you on the time and location of the assessment.
 Discuss with you the practical skills listed in the Observation Form prior to the assessment.
 Discuss with you the requirements listed in the Assessor’s Checklist prior to the assessment.
 Address your queries and concerns regarding this task.
EVIDENCE TO BE SUBMITTED
After completing this task, submit the eight recipe requirements document to your assessor – one for
each customer group identified.

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Task 2: Develop Recipes for Customer Groups

ASSESSMENT INSTRUCTIONS
This task requires you to develop and cost at least one recipe for each customer group identified in
Workplace Assessment Task 1.
STEPS TO TAKE
1. Access and review the following documents:
 Each recipe requirements document completed from Workplace Assessment Task 1
 Australian Dietary Guidelines accessed in Workplace Assessment Task 1
 Commodity price lists for ingredients
2. Identify at least one recipe to develop for each customer group identified in the recipe
requirements documents
3. Develop each recipe selected based on the recipe requirements document.
Recipes must include the following information:
a. Name of the dish
b. Preparation and cooking time for the dish
c. Number of portions yielded by the recipe
d. Standard size for each portion of the recipe
e. All ingredients needed to prepare the dish
Combination of ingredients must balance:
 Macro- and micro-nutrient requirements
 Nutritional requirements
 Variety of food items
f. Required quantity for each ingredient
g. All equipment required to prepare the dish
h. Step-by-step instructions for the preparation of the dish that maximises the
nutritional value of the dish
i. Storage method that maximises the nutritional value of the dish
Use your organisation’s template for standard recipes, or you may use the Standard Recipe
Card template provided at The Continent Hotel site.

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 4. Cost each recipe developed. Costing must include:
a. Calculation of the following:
 Total cost of each ingredient
 Total cost of all ingredients
 Recipe’s portion yields and costs
b. Assessment of the cost-effectiveness of the recipe
Use your organisation’s template for costing recipes, or you may use the Recipe Costing Sheet
template provided at The Continent Hotel site.
YOU WILL BE ASSESSED ON YOUR
 Practical knowledge of the following:
o Cost and combinations of ingredients

o Preparation, cooking and storage methods

o Recipe portion yields and costs

 Practical skills relevant to developing and costing recipes

ASSESSOR’S CHECKLIST
Before starting this task, review the Workplace Assessment Task 2 – Assessor’s Checklist provided
along with this workbook. This form lists the criteria your submission must address to complete this
task satisfactorily.
YOUR ASSESSOR WILL
 Organise workplace resources required for you to complete this assessment.
 Advise you on the time and location of the assessment.
 Discuss with you the requirements listed in the Assessor’s Checklist prior to the assessment.
 Address your queries and concerns regarding this task.
EVIDENCE TO BE SUBMITTED
After completing this task, submit the following to your assessor:
 At least eight standard recipe cards for each identified customer groups from Workplace
Assessment Task 1.
 At least eight recipe costing sheets for each completed recipe cards.

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Task 3: Assess Suitability of Recipes

ASSESSMENT INSTRUCTIONS
While being observed by your assessor, assess the suitability of each recipe developed in Workplace
Assessment Task 2 and make adjustments as necessary.
STEPS TO TAKE
1. Access and review the following:
 Recipe requirements document from Workplace Assessment Task 1
 Each of the standard recipe cards developed in Workplace Assessment Task 2
2. Seek routine feedback about each recipe from the following individuals:
 At least one representative from each customer group
 At least one other health professional
Routine feedback must be gathered in at least two instances.
3. Assess the suitability of each recipe against the following information from the recipe
requirements document:
 Dietary goals
 Dietary guidelines
 Nutritional guidelines
 Customer needs
4. Make necessary adjustments to each standard recipe cards based on the following:
 Feedback received from customer groups and other professionals
 Assessment of the recipe’s suitability to customer group requirements

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 YOU WILL BE ASSESSED ON YOUR
 Practical knowledge of suitability of recipes to customer group requirements
 Practical skills relevant to seeking feedback about recipes and making necessary changes
OBSERVATION FORM AND ASSESSOR’S CHECKLIST
Before starting this task, review the following checklists provided along with this workbook.
 Workplace Assessment Task 3 - Observation Form
This form lists all the practical skills you need to demonstrate while completing this task.
 Workplace Assessment Task 3 - Assessor’s Checklist
This form lists the criteria your submission must address to complete this task satisfactorily.
YOUR ASSESSOR WILL
 Organise workplace resources required for you to complete this assessment.
 Advise you on the time and location of the assessment.
 Discuss with you the practical skills listed in the Observation Form prior to the assessment.
 Address your queries and concerns regarding this task.
EVIDENCE TO BE SUBMITTED
After completing this task, submit the adjusted standard recipe cards to your assessor.

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 STUDENT ASSESSMENT CHECKLIST
Review all the items/tasks you have completed for this assessment. You may refer to checklist provided
below. Tick all the items you have accomplished once you’re finished with the assessment.

Student Assessment Checklist

Assessment Event 3 Workplace Assessment 

Task 1: Determine Recipe Requirements

Task 2: Develop Recipes for Customer Groups

Task 3: Assess Suitability of Recipes

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 TASK OUTCOME SHEET
The Feedback Evaluation Sheet below is the assessment questions and tasks for each of the assessment
events that the student is required to complete. Assessors, tick ‘S’ if the student achieved a satisfactory
outcome for an assessment task and ‘NYS’ if the student does not meet these requirements. Also, you
are required to write comments on the quality of this evidence under the ‘Comments’ column. For your
judgement on the student’s overall performance, tick ‘Satisfactory’ if the student achieves a satisfactory
outcome for all of the tasks or ‘Not-Yet-Satisfactory’.

Task Outcome Sheet

Assessment Event 3 Workplace Assessment S NYS Comments
Task 1: Determine Recipe Requirements

Recipe Requirements document

Video recording of seeking advice

from medical and other allied
health professionals
Only if direct observation is not
possible.
Task 2: Develop Recipes for Customer Groups

At least eight standard recipe cards

Specify evidence submitted:
a.
b.
c.
d.
e.
f.
g.
h.

At least eight recipe costing sheets

Specify evidence submitted:

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 Task Outcome Sheet
Assessment Event 3 Workplace Assessment S NYS Comments

a.
b.
c.
d.
e.
f.
g.
h.

Task 3: Assess Suitability of Recipes

Supplementary Evidence:
At least eight adjusted standard
recipe cards
Video recording of assessing the
suitability of each recipe developed
in Workplace Assessment Task 2
and making adjustments as
necessary
Only if direct observation is not
possible.
Feedback to Students:

Assessment Outcome  Satisfactory  Not Yet Satisfactory

Assessor’s Signature: Date:

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