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SIT12C3003 Specialist Dietary Foods and Menu Costing

Subject Guide

Subject Title:

Specialist Dietary Foods and Menu Costing

Subject Code:


Units included:

1 SITHCCC307 Prepare food to meet special dietary requirements

2 SITHKOP302 Plan and cost basic menus
3 SITXHRM301 Coach others in job skills
4 HLTAID003 Provide first aid

Type of Subject:

Core in the following programs:

Certificate III in Hospitality (Commercial Cookery)
Certificate III in Hospitality (Patisserie)

Mode of Study:

Internal: Perth Campus

Semester Offered:

Semester 1-4, 2014

Teaching Staff:

Rohan Wills, Pradyumna Sharma, Mel Simpson, Sanjay Rungasamy,

Helen Duffin,

This subject will help you gain basic knowledge that is required of a professional tradesperson within the kitchen
environment to help stay within current trends of the industry. Some of the knowledge that will be learnt is:

Prepare food to meet religious requirements

Prepare food to meet dietary and nutritional requirements
Plan and Cost basic menus
Understand portion control and interpret standard recipe cards
How to train people On Job Skills
Why we train
The importance of training
Training needs analysis
First Aid

These skills are necessary for you to learn as it is the basics of what Chefs need to know.
It is extremely important for you to attend classes on a regular basis as everyday you learn knowledge that relates to the subject.

Australian School of Culinary Arts

April 2014

SIT12C3003 Specialist Dietary Foods and Menu Costing

Subject Guide

The aims of this subject is to help you get a good base of knowledge to make you more employable within the industry, this subject
is a core subject and is commonly used throughout the industry on a daily basis.

Subject Objectives
On the successful completion of this subject you will be able to:

Prepare food to meet religious requirements

Prepare food to meet dietary and nutritional requirements

Plan and Cost basic menus

Understand portion control and interpret standard recipe cards

Train others On Job Skills

Determine if someone needs coaching or not

Structure training sessions

Know how people learn

Why people learn

Apply First Aid to those in need



Identify training needs

Preparation for coaching sessions
Coaching others in job skills assessment
Identify training needs
First Aid
Prepare food to meet special dietary requirements
Plan and Cost basic menus

Apply First Aid

You are required to successfully complete a Senior First Aid Certificate.
The original certificate needs to be presented no later than the last day of this subject. It will then be at validated by ASTHM.
If you are unable to pass the first aid certificate it is your responsibility to further enrol with a First Aid provider at further cost to
Please note that this Senior First Aid Certificate not only is a requirement but it will greatly improve your employment
opportunities in your chosen career.

Subject Materials
ASCA students are not required to purchase text books. Futura training resources will be used along with the PowerPoint
presentations posted on Moodle

Recommended Reference Materials

Futura E-COACH training resources and Moodle

Australian School of Culinary Arts

April 2014

SIT12C3003 Specialist Dietary Foods and Menu Costing

Subject Guide

Assessment Criteria / Evidence-Gathering Techniques

The evidence gathering techniques provide for a variety and range of assessment strategies appropriate to the subject. The evidence
gathering process has been aligned to the assessment strategies developed in consultation with industry. The evidence gathering
techniques for this subject include:


Assessment Title
Practical Demonstration 1
Practical Demonstration 2 (1 aid)
Knowledge Based Test

Knowledge Based Test 1 aid)


For specific assessment dates for this Subject, please refer to the Subject Time Table.

Managing Assessment Items and Presenting Evidence

It is essential you have a full understanding of each of the assessment criteria required for this subject. These are identified
clearly in the table above. Note that you need to demonstrate competency in each of the prescribed assessment items by supplying
evidence of your knowledge and skills through the range of assessment items over time, to ultimately demonstrate your competency.
In general the following guidelines apply for each of the assessment criteria;
Practical Demonstrations (PD)
Many disciplines require the satisfactory demonstration of routine procedures and techniques which may involve various elements
of prior knowledge, psychomotor skills (for example, manual dexterity), communication skills (for example, asking the right
questions) and attitudinal factors (for example, exercising due care). Typically, these abilities are assessed by:
Demonstrations, which are commonly facilitated as a means of establishing competence in procedures and techniques
Role plays, which may be appropriate in more complex demonstrations, involving interactions, such as the receptionist/guest
or manager/employee relationships
Video assessments, which may be appropriate for demonstrating competence.
Practical Demonstrations are also one of the most reliable forms of evidence in collecting evidence of competency. A practical
demonstration may be either institutional based or work based, however in either case the skills to be demonstrated must
be viewed directly by an assessor. In order to ensure consistency, the practical demonstration of skills must be matched against a
prescribed checklist. You may also be required to undertake a practical demonstration in a simulated environment using a role-play
designed or scripted to provide the assessor a viewing of your skill.
You will also be required to demonstrate a task or skill on more than one occasion so usually where this form of
assessment is used it is conducted over a time period in order to be considered a reliable source of evidence and avoid situations
where you may chance a skill on a single occasion.
Projects (P)
This form of assessment tool requires you to demonstrate your ability to research the topic and present information across a
range of units. If your project does not address the full criteria of the task requested of you, you cannot achieve competency in any
unit which is mapped to the project.
Project Marking Criteria
While you complete your project and tasks, your lecturer will stamp and validate your efforts on an ongoing base. Once all tasks
have been completed, you will submit your Project book with the official cover sheets. This will be the date as indicated in your
Subject Time Table.
Knowledge Based Tests (KBT)
One of the most widely understood forms of assessment and also sometimes referred to as exams or tests. In this instance
your assessment is based on completing a set questionnaire in a given time. The questions are designed to gain a direct insight
of the knowledge that you have and are required to demonstrate for that subject or group of units contained within the paper.
It is important that you address all of the questions in each KBT. Where you are not able to accurately do this, and there is some
doubt in the assessors mind of your knowledge of the subject or topic, you may be required to attend either a

Australian School of Culinary Arts

April 2014

SIT12C3003 Specialist Dietary Foods and Menu Costing

Subject Guide

further / new KBT, or a verbal assessment. Verbal assessments are conducted on an individual basis with your lecturer. The verbal
assessment will take place where there are simple errors or misunderstandings of the topic to no greater than 10% of the total paper.

General Information

General Information
Preparation of assessment work
As you work through your subject, your trainer will provide you with materials and information required to
complete your assessment work. You are provided the opportunity to submit your work during class to
obtain progressive feedback from your trainer, prior to assessment date. At the end of delivery of the subject,
you will need to compile your work in sequential order and submit to reception.
Presenting your work for assessment:
When submitting your work for assessment, please ensure you have addressed the following:
Cover page
Content pages
Appendix and supporting material attached.
All pages of your work include a footer, which displays your surname and page numbers.
All pages need to be submitted in order.
Entire work is stapled together.
Entire work is hole-punched.
Submitting you project
The submission date for your assessment is listed in your class timetable. Your work must be presented
with the final cover sheet and lodged with reception by no later than 17:00 of the due date. The receptionist
or member of the Student Services team will give you a receipt as proof of lodgement for your records.
Extension of due date
You may apply for an extension with your trainer. You will need to complete a request for extension and
give it to your trainer. The Head of Department will consider your request and advise your trainer if your
request has been granted or declined. A seven-day extension is the maximum length of time granted for
an extension.
Failure to submit your project on time
If you fail to submit your assignment by the due date, you will need to apply at Student Services for reassessment. Refer to the re-assessment policy in the current student handbook available on the web page.
Plagiarism is defined as reproduction and presentation of the work of others without acknowledgement and
includes copying (in whole or in part) the work or data of other persons, or presenting substantial extracts
from books, articles, theses, the internet, computer software, trainer notes, assignment or tapes, without due
All forms of plagiarism and unauthorised collusions are regarded as a serious offence and could result in
penalties, including you being deemed not competent in this subject and possible disciplinary action. Please
refer to the current student handbook for further information or consult with your trainer.

Australian School of Culinary Arts

April 2014

SIT12C3003 Specialist Dietary Foods and Menu Costing

Subject Guide

Understanding Competency
Competency is a broad concept that describes a persons ability in a range of areas. It covers:

Task skills (performing individual tasks)

Task management skills (managing a number of difference tasks within the job)
Contingency management skills (responding to problems, breakdowns and changes in routine)
Work environment skills (dealing with responsibilities and expectations of the workplace).

Competency Based Training

Training aimed at providing learners with the skills, knowledge and understanding to demonstrate
competence against standards, usually nationally endorsed Industry Competency Standards.
Competency Based Assessment
In the vocational education system assessment is defined as the process of collecting suitable evidence
allowing your assessor to make judgements on whether your level of competence in performing a particular
skill or the required underpinning knowledge has been achieved and can be demonstrated to the prescribed
When undertaking assessment, your trainer who is also a qualified assessor will work with you to collect
evidence of your work performance using the competency standards as benchmarks.
Competency based assessment is generally activity-based and practical. However, competency also means
that you should display an understanding of the knowledge that underpins the performance of the task.
You will be considered to be competent when you are able to apply your knowledge and skills to successfully
complete work activities in a range of situations and environments, in accordance with the standard or
performance expected in the workplace. If you are judged to be Not Yet Competent, you may be in need of
further coaching or learning opportunities, or you may need to produce more evidence to demonstrate your

Australian School of Culinary Arts

April 2014