Prepare foods according to dietary and cultural needs
Unit code: SITHCCC029A
| Campus | Lilydale, Prahran |
Content
This unit describes the performance outcomes, skills and knowledge required to prepare and cook foods to meet both basic and specific dietary and cultural needs, generally under instructions from others. It covers the ability to apply basic nutritional principles as well as deal with special dietary and cultural requirements normally encountered in a variety of hospitality and catering establishments. Menu planning to meet dietary and cultural needs is found in the unit SITHCCC035A Develop menus to meet special dietary and cultural needs.
Basic nutritional requirements generally refer to recommendations made in the Dietary Guidelines for Australians endorsed by the Australian government and other recognised health authorities. These guidelines include recommendations made for the general public, including infants, children, adolescents, adults and older Australians in order to maintain a healthy and balanced diet.
Special dietary and cultural requirements include therapeutic and contemporary eating regimes as well as customer requests and preferences, and specific cultural and religious needs.
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
