Instruction to RPL assessor Applicable for the following UoC(s): SITHCCC307: Prepare food to meet special dietary requirements SITHCCC309: Work effectively as a cook SITHKOP302: Plan and cost basic menus SITHKOP402: Develop menus for special dietary requirements SITXFIN402: Manage finances within a budget SITHCCC304: Produce and serve food for buffets SITXFIN501: Prepare and monitor budgetsThis page has been intentionally left blankRPL gap assessment by questionnaire Questions Answer Comment/Next Steps For the menu that has been provided to you, please suggest in your own opinion, if it is suitable for people of the following group: 1. Weight conscious air stewardess 2. Weight lifters 3. Pregnant ladies 4. Jewish Based off the above responses, please create alternative menus and attach them into this word document. For each of the alternative menu, please calculate costs and recommended selling price using a typical 3- star restaurant that may be looking at a 150% mark up In your years working within the commercial cookery industry, provide an example of a situation where you have created an excellent recipe but what unprofitable. What did you do, and how did you rectify and come up fine from this experience For the 3 recipes that was just provided to you, please cost them and price them based off the following conditions: 1. For a buffet style 250 people 2. For an exclusive dinner for 8 people 3. For a wedding brunch of 25 people Please ensure that your responses are just not about costing and pricing, qualitative analysis is required.I, Kenneth Ng, acting as Lead RPL assessor, hereby confirms and is fully satisfied that the candidate has fully satisfied all the required assessment, performance criteria of this unit. _________________________________ Kenneth Ng _________________________________ Date I,_________________________________________ , hereby confirms and agree with the lead RPL assessor that I am fully aware of my competency to this unit via our questionnaire session.RPL assessment by gap assessment Why is it important that food service providers, in both commercial and non-commercial enterprises take cultural issues into consideration when planning menus What are the main cultural groups in your community? If you do not know, then you will need to conduct some research to find out. From what sources might staff responsible for operation of a noncommercial kitchen gather information about the nutritional requirements of clients/ customers/ patients? Special diets relate to health requirements, including allergies and intolerances. What are four of the diets that might be suited to people with food health issues, intolerances or allergies?  List and describe at least four different factors or trends that will affect food choices and dietary perceptions in the general population. Why is it important to be aware of trends and regimes What are the possible health consequences of ignoring special dietary requirements of clients who have food allergies, are Hindu, are Jewish, special modified diet like diabetics How can you identify appropriate combinations of food that will meet micro and macro nutrient requirements?What are macronutrients and micro-nutrients? List some of the factors (at least six) you might need to take into consideration when planning meals/ menus? Why is choice necessary? What is a cyclic or circular menu? Conduct some research of your own to determine what cookery methods are most suited to the preservation of nutrients. List at least five foods and matching cookery methods that will act to preserve the nutrient value of foods. Why is it necessary to cost menu items? Calculate the conversion multiple to adjust a jam recipe that makes 1.5 kg of jam when the customer wants 6 Kg of jam. Find out what each of the following is and describe it:  arugula  braise  brioche  carpaccio  confit  creme fraiche  farfalle  foie gras  rosti  sweetbread How can the kitchen brigade in a community service organisation, canteen, defence forces or other not-for-profit organisation/ kitchen ensure that customer/client food needs are met? Write a short paragraph addressing this requirement.I, Brent Mclean, acting in the vicinity of Lead RPL assessor, hereby confirms and is fully satisfied that the candidate has fully satisfied all the required assessment, performance criteria of this unit. _________________________________ Brent Mclean _________________________________ Date I, _________________________________________, hereby confirms and agree with the lead RPL assessor that I am fully aware of my competency to this unit via observations and assessments. .