SITHCCC018 Assessment Task 2: Sheet Cover Sheet
Faculty: Tourism, Hospitality and Service Industries Section: Commercial Cookery
College: Ultimo
Qualification Name: Commercial Cookery Certificate III TAFE
Course no: SIT30816
Unit of Competency Number & Name: SITHCCC018 Prepare food to meet special dietary requirements
Assessment Task: 2 Assessment Due Date:
Assessment instructions:
• Write your name and student number in the appropriate fields
• Attempt ALL questions in the assessment.
• All work is to be completed on this assessment paper.
• All answers to be in Black or Blue ink or printed.
• Do not use Pencil unless otherwise specified by the assessor
Assessment Criteria:
• List the applicable performance and knowledge evidence being assessed by this assessment task.
STUDENT ORIGINALITY DECLARATION: Please tick to indicate that you understand the following statements:
I declare that:
? The attached assessment is my own work, except where I have cited the original source (check with your teacher as appropriate citation is different for different courses).
For the purposes of assessment, I give the assessor of this assessment permission to:
? Reproduce my work and provide a copy to another member of staff, and
? Validate the assessment for its authenticity which may include communicating a copy of my work to a checking service (which may keep a copy of my work on its database for future plagiarism checking).
Student Name:
Student Number: Group:
Student signature: Date:
Assessment Outcome: ? Satisfactory (S) ? Not Satisfactory (NS) ? Resit (RS)
Assessor Signature: Date:
Part A
1) Particular foods may be harmful for some people and cause allergic reactions. List 5 symptoms of an allergic reaction:
_________________________________ __________________________________
_________________________________ __________________________________
_________________________________
2) What dietary laws are followed by the following cultures?
Christians:_____________________________________________________________
Jews:_________________________________________________________________
Muslims:_______________________________________________________________ Hindus:________________________________________________________________
Buddhists: _____________________________________________________________
3) List 4 types of food, other than meat that are a source of protein:
______________________________ _____________________________________
______________________________ _____________________________________
4) List 4 food items that result in common food allergies:
______________________________ _____________________________________
______________________________ _____________________________________
5) List 4 things you can do to help lower the fat intake in food preparation:
_______________________________ _____________________________________
_______________________________ _____________________________________
6) List the 5 main food nutrient groups and their food sources:
______________________________ ______________________________________
______________________________ ______________________________________ ______________________________
7) If a customer specifies they are coeliac, what does that mean?
____________________________________________________________________________________________________________________________________________________
8) List 2 foods that contain gluten
_______________________________ _____________________________________
9) Describe 5 cooking procedures to help maximise the nutritional content of food:
________________________________ __________________________________
________________________________ __________________________________
________________________________
10) List 4 medical conditions that require special diets: _______________________________ ___________________________________
_______________________________ ___________________________________
11) When a customer informs you they have an allergic reaction to a particular food item, what would you do? List 5 examples
________________________________ _____________________________________
________________________________ _____________________________________
________________________________
12) What are the health and legal consequences of not following a customer’s dietary request?
______________________________________________________________________________________________________________________________________________________________________________________________________________________________
13) List 3 types of vegetarian diets and describe their dietary requirements:
Type of Diet Dietary requirement
1)
2)
3)
14) List 4 types of food additives and their functions
Type of Food Additive Function
1)
2)
3)
4)
15) List 4 items listed in the nutritional panel of a packaged food item
______________________________ ____________________________________
______________________________ ____________________________________
16) Compare the two labels for snacks below. Choose the healthiest snack and give two reasons why you chose that snack.
____________________________________________________________________________________________________________________________________________________
17) List 5 of the Australian Dietary Guidelines
______________________________ ___________________________
______________________________ ___________________________ ______________________________
Part A SITHCCC018 Assessment Task 2: Feedback Sheet
Student Name: Student ID:
Student signature: Group:
Qualification: Certificate III in Commercial Cookery TAFE Course SIT30816
Unit of Competency: SITHCCC018 Prepare Foods to Meet Dietary Requirements
Assessment Task 2 Theory Workbook Week 3 Assessment Date
Assessment Instructions:
• Fill in this feedback sheet and attach to the back of your completed theory workbook
• A correct answer must be submitted for each question.
• If you fail to answer a question correctly, you may be provided with the opportunity to re-submit.
ASSESSMENT FEEDBACK
Assessor’s comment regarding student performance
Assessor’s recommendation on how to improve the performance (if there is any gap)
Student Name: Student ID Class :
Assessment Outcome: ? Satisfactory (AC) ? Not Satisfactory (NC) ? Resit (RS)
Student Feedback on Outcome(s):
? The results of my performance have been discussed and explained to me.
• If you would like to request a review of your results or if you have any concerns about your results, contact your teacher or head teacher.
Student’s signature: Date:
Assessor Name Assessors
Signature Date:
Annexure 2
SITHCCC018 Assessment Task 2: Sheet Cover Sheet
Faculty: Tourism, Hospitality and Service Industries Section: Commercial Cookery
College: Ultimo
Qualification Name: Commercial Cookery Certificate III TAFE
Course no: SIT30816
Unit of Competency Number & Name: SITHCCC018 Prepare food to meet special dietary requirements
Assessment Task: 2 Assessment Due Date:
Assessment instructions:
• Write your name and student number in the appropriate fields
• Attempt ALL questions in the assessment.
• All work is to be completed on this assessment paper.
• All answers to be in Black or Blue ink or printed.
• Do not use Pencil unless otherwise specified by the assessor
Assessment Criteria:
• List the applicable performance and knowledge evidence being assessed by this assessment task.
STUDENT ORIGINALITY DECLARATION: Please tick to indicate that you understand the following statements:
I declare that:
? The attached assessment is my own work, except where I have cited the original source (check with your teacher as appropriate citation is different for different courses).
For the purposes of assessment, I give the assessor of this assessment permission to:
? Reproduce my work and provide a copy to another member of staff, and
? Validate the assessment for its authenticity which may include communicating a copy of my work to a checking service (which may keep a copy of my work on its database for future plagiarism checking).
Student Name:
Student Number: Group:
Student signature: Date Due:
Assessment Outcome ? Satisfactory (S) ? Not Satisfactory (NS) ? Resit (RS)
Assessor Name Assessors Signature Date
PART B
Research one dietary area from the list below
Present a 1-2 page summary report of your findings.
This can be:
• Written (printed) or typed in short sentences and the use of sub headings
It must be neat and legible.
Criteria:
• Title
• Describe why a person would have this diet
• Describe the appropriate dietary guidelines,
• List suitable and non-suitable foods
• Select from the following the type of diet required and describe how you would modify dishes to meet these dietary needs.
Choose 1 Dietary topic for research from below:
Low Cholesterol Diabetes
Ovo-Lacto Vegetarian Diets
Lactose Intolerant High Fibre
Gluten Free Modified Sodium
High Fibre Low Protein
Cardio Vascular Cultural Diets
PART B – SITHCCC018 Assessment Task 2: Feedback Sheet
Student Name: Student ID:
Student signature: Group:
Qualification: Certificate III in Commercial Cookery TAFE Course SIT30816
Unit of Competency: Part B – SITHCCC018 Prepare Foods to Meet Special Dietary Requirements
Assessment Task 2 Part B Week 3 Assessment Date
Assessment Instructions:
• Fill in this feedback sheet and attach to the back of your completed assignment.
• All criteria must be covered.
• If you fail to answer all criteria, you may be provided with the opportunity to re-submit.
ASSESSMENT FEEDBACK
Assessor’s comment regarding student performance
Assessor’s recommendation on how to improve the performance (if there is any gap)
Student Name Student ID Class
Assessment Outcome ? Satisfactory (AC) ? Not Satisfactory (NC) ? Resit (RS)
Student Feedback on Outcome(s):
? The results of my performance have been discussed and explained to me.
• If you would like to request a review of your results or if you have any concerns about your results, contact your teacher or head teacher.
Student’s signature: Date:
Assessor Name Assessors
Signature Date: