Nutritionally Yours

Seventeen apprentice students enrolled in the unit THHBCAT01B prepare foods according to dietary and cultural needs here at Cessnock Campus this term. They commenced their first practical assessment in the campus kitchen on Wednesday the 7th June. They cooked up a storm. Three courses were ceremoniously prepared and presented before a short talk was provided by each student describing their dishes and the background of the religion selected.

The basis for their first prac’ assessment was special cultural groups which could include any ethnic, cultural or religious groups with special dietary requirements or sanctions.

The following religions/cultures were selected by the students as the basis for their 3 course menus; Judaism, 7th Day Adventist, Buddism, Hinduism, Greek Orthodox and Organic, (a religion? yes).

One of these aspiring Chefs employed at Cypress Lakes was recently assigned the task of cooking for a Jewish group staying at the resort. This opened his awareness to a whole new world of the very stringent rules associated with the food preparation for Jewish peoples. The Kosher kitchen requires two sets of utensils to keep dairy and meat products apart. This meant that the Jewish group brought everything with them for food preparation, cooking and service. Our apprentice was instructed on all aspects of their very formal requirements.

Students now have the opportunity to present a free choice menu in their second practical session. Judging by the fabulous presentation and flavours of their first session and the food orders flowing in to Roger some culinary delights are anticipated.

The third and final practical will be in Week 18 where assessment is on preparation and presentation of a menu based on food allergies, intolerances or disease conditions. These special dietary dishes may include vegetarian, vegan, ovo-lacto, modified diets such as sodium, fat, cholesterol, modified texture, gluten free, high fibre (ouch), diabetic, liver cleansing or food exclusion for allergies and intolerances to name but a few.


The unit applies to all hospitality and catering operations where food and related services are provided such as hotels and restaurants, cafeterias, kiosks, canteens, cafes, educational institutions, health establishments, defence forces, corrective services, residential catering, in-flight and other transport catering, events catering and private catering.
Basic nutritional requirements generally refer to recommendations made in the Dietary Guidelines for Australians endorsed by the Australian Government and by other recognised health authorities. It includes recommendations made for the general public including older Australians, children and adolescents, 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.