Competency standard UNIT TITLE: DESIGN MEALS TO MEET SPECIFIC DIETARY OR CULTURAL NEEDS NOMINAL HOURS: 100 UNIT NUMBER: D1.HCA.CL3.03 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks and chefs to design prepare, cook and serve meals, to meet specific dietary or cultural needs in commercial food production environments ELEMENTS AND PERFORMANCE CRITERIA UNIT VARIABLE AND ASSESSMENT GUIDE Element 1: Design meals for specific dietary Unit Variables needs The Unit Variables provide advice to interpret the scope and context of this unit of Identify the requirements for specific diets competence, allowing for differences between enterprises and workplaces. It relates to according to instructions from relevant persons the unit as a whole and facilitates holistic assessment Design meals in accordance with specific dietary This unit applies to all industry sectors that design meals to meet specific dietary or needs cultural needs within the labour divisions of the hotel and travel industries and may include: Modify recipes for specific dietary needs Food Production Identify essential ingredients for specific dietary needs Specific may include: Identify and select suppliers for purchasing of Lactose products Celiac Element 2: Design meals for specific cultural Diabetic needs Glycaemic index Identify the requirements for specific cultural Cholesterol groups or special customer requests according to instructions from relevant persons Allergies
Competency standard UNIT TITLE: DESIGN MEALS TO MEET SPECIFIC DIETARY OR CULTURAL NEEDS NOMINAL HOURS: 100 UNIT NUMBER: D1.HCA.CL3.03 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks and chefs to design prepare, cook and serve meals, to meet specific dietary or cultural needs in commercial food production environments ELEMENTS AND PERFORMANCE CRITERIA UNIT VARIABLE AND ASSESSMENT GUIDE Element 1: Design meals for specific dietary needs Identify the requirements for specific diets according to instructions from relevant persons Design meals in accordance with specific dietary needs Modify recipes for specific dietary needs Identify essential ingredients for specific dietary needs Identify and select suppliers for purchasing of products Element 2: Design meals for specific cultural needs Identify the requirements for specific cultural groups or special customer requests according to instructions from relevant persons Unit Variables The Unit Variables provide advice to interpret the scope and context of this unit of competence, allowing for differences between enterprises and workplaces. It relates to the unit as a whole and facilitates holistic assessment This unit applies to all industry sectors that design meals to meet specific dietary or cultural needs within the labour divisions of the hotel and travel industries and may include: Food Production Specific may include: Lactose Celiac Diabetic Glycaemic index Cholesterol Allergies