Develop Menus for Special Dietary Requirement Management Assignment Help

Assignment Task

Task
This unit describes the performance outcomes, skills and knowledge required to develop menus and meal plans for people who have special dietary needs for health, lifestyle and cultural reasons. It requires the ability to identify the dietary requirements of customers, develop special menus and meal plans to meet those requirements, cost menus and to monitor and evaluate the success of menu 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. No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

This assessment focuses on your ability to develop and cost six (6) menus to meet six (6) different special dietary requirements.
Two (2) of these menus need to be based on a religious or cultural menu. At least two (2) of the remaining menus must cater to a specific dietary request for a specific customer group.This unit builds further on your knowledge and skills gained from the unit where you identified different menu types/styles. You may like to refer back to this unit for assistance particularly with your cyclical menu that you have already produced.
The 6 different menus you will prepare will be based on the following criteria:
1. Hindu
2. Kosher
3. Coeliac
4. Low carb and/or Low calorie and/or low fat (for weight issues)
5. Modified texture
6. Diabetic

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