Portfolio of evidence

Section A

• To make it easy attempt Task 1, 3 & 4 from AT2 project first.
• For each customer type explain in 50-80 words notes from imaginary discussion with staff and health professional in regards to health, cultural and personal dietary requirements of each customer 1-6.

***END OF SECTION A***

Section B

• Prepare cyclic menu for 2 weeks using the template provided. Please read task 7 on page 60 for instructions and guidance.
• Please write an 80-100 words summary of your aged care cyclic menu including common health guidelines for aged people.
• Also provide short summary on the consequences of not meeting special dietary requirements for aged people.

***END OF SECTION B***

Section C

• Prepare a professional realistic looking menu of the following items and cost each of these menu items using the costing template provided in email (please refer to the recipe cards for the ingredients on page 63-80):

Entrée

Canapés: Cucumber and salmon cream.

Roast beef and mustard.

Gazpacho soup with crusty dinner role on side plate.

Uncooked snapper with fennel and herb salad

Mains

Paella Valenciana

Crunchy Asian salad with drunken poached chicken *contains alcohol

Veal with creamy mushroom sauce on braised red cabbage

Desserts

Crème Brulee

Coffee eclairs

Fruit savarin

Chocolate soufflé

• Now you need to adjust the above menu you created 6 times according to the customer dietary requirements of customer 1-6.

Each new menu you will need to highlight the adjustments you made in the description at the end of each menu.

• Please attach 6 feedback forms for all 6 customers and what they think of the adjusted menu (Develop your own feedback form, must have comments on the form from all 6 customers)

***End of Section C***

Section D

• Please complete the daily meal plan and checklist for task 7 (cyclic menu) using the template (DEVELOP MENUS AND MEAL PLANS FOR SPECIAL DIETS) sent to you, and answer question 2.2 of Task 2 according to this document.

• Please follow all the questions of TASK 2 excluding 2.2 according to the degustation menu and attach the answers.

***End of Section D***

Special instructions: Task 2

2.5 – Cost the other expenditure items used in the degustation service e.g. Cooking oil, sauces, seasoning, condiments, cutlery, napkins etc. This costing needs to be done in the menu costing template in the section below.

2.6 – write the portion cost for 1 serve of each menu option. For all the menu items on the degustation menu (Section C)

• Please know that this unit does not have an A La Carte menu… 
  Please do not make an A La Carte Menu..
• Adjust the ingredients in the original menu or replace the item with another suitable option for each customer with dietary requirement. Please do not give customer a small menu by taking unsuitable items out!
• You need to cost the adjusted menus as well. Not just the main one! Just cost the menu items you have adjusted or replaced to make it easy, not the whole menu again. 

• Please do not forget to cost the expenditure items as well on the costing template. This fulfils the criteria for AT2 task 2, 2.5…

• NO REPEATS for the cyclic menu… You can google healthy breakfast recipes, healthy lunch recipes, healthy dinner recipes, healthy afternoon tea recipes, healthy morning tea recipes… Plenty of options!
• Make your cyclic menu imagining that your grandparents will be living here and eating this food!

• Your cyclic menu needs to be healthy and nutritious (please don’t serve things like chips and ice cream, unless perhaps maybe once a week) REFER TO PAGE 30 and 31 of AT1 for nutritional information. 
• Checklist needs to ensure that there is a healthy supply of nutrients.
• Please do not use single menu items without a description either!…
  For instance some people have just written chicken or eggs or beef or fruit or pancake. 
  You need to be descriptive in exactly what you are serving and with what sides and it needs to be nutritionally balanced.