Application
This unit describes the performance outcomes, skills and knowledge required to develop recipes for people who have special dietary needs for lifestyle, medical or religious reasons. It requires the ability to identify the dietary requirements of customers, develop recipes to meet those requirements, cost recipes and to monitor and evaluate the success of recipe performance.
The unit applies to all hospitality and catering organisations that prepare and serve food. This includes hotels, clubs, restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, event and function caterers.
It applies to those people who operate independently or with limited guidance from others such as senior cooks, chefs, catering supervisors and managers.
The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Pre-requisite Unit
Unit Code | Unit Title |
SITHCCC027 | Prepare dishes using basic methods of cookery |
SITHCCC042 | Prepare food to meet special dietary requirements |
SITHKOP010 | Plan and cost recipes |
SITXFSA005 | Use hygienic practices for food safety |
Competency Field
Kitchen Operations
Unit Sector
Hospitality
- Trainer: Carmel Jansen
- Trainer: Vincent Meignan