City and Guilds Diploma in
Introduction to Professional Cookery
Assignment brief: Introduction to healthier foods and special diets.
Handing in date:
Tutor(s):
M.Boyle
Unit no(s):
Unit 104
Brief internally verified
by and date:
Distribution date:
A. cocking
Final completion:
12th February 2011
W/C 20th September 2010
Learning outcomes:
On completion of this unit a learner should:
1.
Be able to demonstrate an awareness of healthier food.
2.
Identify the need for special diets.
Overview:
The aim of this unit is to enable the candidate to develop the basic
knowledge and understanding of the importance of healthy food when
preparing and cooking healthier foods.
Also for the learner to understand the importance of the nutritional content of
different foods and food groups and how to preserve the nutritional value
during preparation and cooking.
This unit also looks at important areas of special diets, what causes them and
their effect.
Page 1
To achieve this unit you will be expected to:
o Prepare and produce an information leaflet or poster showing the benefits
of a healthier diet and show the consequences of an unhealthy diet.
o Choose a typical lunch time dish from the Haven restaurant menu and re:
design it to be a healthier option.
o Produce a staff information sheet for a local hospital identifying two
vulnerable groups and two groups who require special diets.
You must submit your work to be marked by:
Task A by 13 November 2010
Task B by 15th January 2011
Task C by 12th February 2011
Submit your work to Personal Tutor in hard copy format in a plastic wallet or
suitable binder clearly labelled with your name and unit title.
Page 2
Task A:
Prepare and produce an information leaflet or poster showing the benefits of a
healthier diet and show the consequences of an unhealthy diet.
Your leaflet or poster should include all relevant information to help the public make
informed and correct choices when selecting food for a healthy diet together with the
type of foods to avoid. The leaflet or poster should:
o State the benefit of healthy food.
o Identify healthy ingredients and food groups.
o Describe the implication to health of an unhealthy diet.
o Recommend sources of information and current government nutritional
guidelines.
o Describe why catering establishments should offer healthier options.
o Describe how to change dishes to make them healthier.
o Incorporate images that help explain the information.
Prepare to hold a group discussion with some of your colleagues by listing the points
you wish to discuss, questions you may want to ask and the key points you have
included in your leaflet.

To gain a pass for this task you must: using general terms show the physical
benefits of a healthier diet and the consequences of a diet with unhealthy
ingredients.

To gain a credit for this task you must: make some specific links between some
ingredients and health benefits or consequences.

To gain a distinction for this task you must: show a clear understanding of how
different diets can have consequences on lifestyle going beyond the obvious health
benefits.
Page 3
Task B:
From the lunch time menus of the Haven restaurant choose a typical lunch time dish
then using the attached Task Sheet re design it to be a healthier option.
The healthier option must still appeal to the customers and have benefits for the
restaurant.

To gain a pass for this task you must:
o Give a straight forward answer to “what are the benefits to the restaurant.
o Substitute straight forward ingredients for a healthier one.
o Match the governments’ nutritional guidelines.
o Make additional basic nutritional suggestions that meet guidelines.
o State one appropriate source of guideline information.

To gain a credit for this task you must:
o Adapt the dish adding healthier ingredients to form a similar but new dish.
This new dish encompasses more of the nutritional guidelines.
o Researched and used guideline information from a variety of sources.

To gain a distinction for this task you must:
o Include ideas on how and why the new healthier option dish will attract new
customers.
o Design a dish which is pleasing to eat and includes garnishes or
accompaniments that are healthy and visually pleasing.
o Demonstrate a use of information from a wide range of sources.
Page 4
Task C:
Produce a wall chart for staff at a local hospital containing information on special
dietary requirements.
You must identify at least two vulnerable groups of patients who need special diets
and two other groups who require special diets for different reasons.
The wall chart will stay in the kitchen of the hospital to remind staff of the different
groups what they can and can’t eat and why.

To gain a pass for this task you must:
o Correctly identify two vulnerable groups and two groups with special diets.
o Give examples of what each can and can’t eat and the reasons why.
o Give correct guideline information.

To gain a credit for this task you must:
o Give clear examples of appropriate foods together with examples of
dangerous foods for each group and the consequences of eating the food.
Provide detailed examples.

To gain a distinction for this task you must:
o Show a clear and comprehensive understanding of the issues surrounding
special diets for each group.
o Correctly provide relevant information from a wide range of sources, which
is correctly edited and presented in a suitable manner.
Page 5