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Course Details

Course Name

Unit(s) of competency

Unit Code (s) and Names

SITHKOP002 Plan and cost basic menus

Assessment Details

Term and Year

Time allowed

Assessment No

Assessment Weighting

Assessment Descriptor

Due Date

Extension (if approved)

Re-Assessment Details

Term and Year

Time allowed

Assessment No

Re-assessment Fee Paid?

Assessment Type

Due Date

No Extension

Student Details and Declaration

Student Name

Student ID

Trainer/Assessor’s Name

Student Declaration:

a. I declare that the work submitted is my own and has not been copied or plagiarised from any person or source.

b. I have not submitted any part of this assignment previously as part of another unit/course.

c. I acknowledge that I understand the requirements to complete the assessment tasks.

d. The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes.

Signature: __________________________________

Date: _______/________/______

Assessment Outcome – To be completed by the Assessor

Assessor’s Name

Results

Satisfactory Not Satisfactory

Marks:

Re-assessment eligibility

Yes No

Due Date:

This assessment

First Attempt

2nd Attempt

Late Penalty__________

FEEDBACK TO STUDENT

Progressive feedback to students, identifying gaps in competency and comments on positive improvements:

________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Student Declaration: I declare that I have been assessed in this unit and I have been advised of my result. I am also aware of my right to appeal and the reassessment procedure.

Signature: ____________________________

Date: ____/_____/_____

Assessor Declaration: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback

Student did not attend the feedback session.

Feedback provided on assessment.

Signature: ____________________________

Date: ____/_____/_____

FEEDBACK TO STUDENT (FOR REASSESSMENTONLY)

Student Declaration: I declare that I have been re-assessed in this unit and I have been advised of my result. I am also aware of my right to appeal.

Signature: ____________________________

Date: ____/_____/_____

Assessor Declaration: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback

Student did not attend the feedback session.

Feedback provided on assessment.

Signature: ____________________________

Date: ____/_____/_____

Assessment Task

(Performance)

Assessment Task

(Performance)

SITHKOP002

Plan and cost basic menus

DOCUMENT CONTROL

Version

Date

Comments

1.0

25th June 2018

Original

ASSESSOR PRE-ASSESSMENT CHECKLIST

This checklist is to be completed prior to commencing the assessment.

Please discuss this with the learner and circle yes or no for each question.

Is the learner ready for assessment?

☐Yes ☐ No

Have you explained the assessment process and tasks?

☐ Yes ☐No

Does the learner understand which evidence is to be collected and how?

☐ Yes ☐No

Have the learner’s rights and the appeal system been fully explained?

☐ Yes ☐No

Have you discussed any special needs or reasonable adjustments to be considered during the assessment?

☐ Yes ☐No

Does the learner have access to all required resources?

☐ Yes ☐No

ASSESSMENT INSTRUCTIONS

PURPOSE OF THE ASSESSMENT TASK

Assessment Tool

Project (Plan cost, write and evaluate menus)

To demonstrate satisfactory completion of this Assessment Task the learner must:

Satisfactory

(S)

Not Satisfactory

(NS)

Identify customer requirements

☐

Plan menus as per instruction relevant for the menu type

☐

Cost menus using the correct formulas with calculations attached for each menu type

☐

Write menu content, including the key features in each dish clearly lists, used the correct culinary terms where relevant, menu structure is correct and print type is legible

☐

Evaluate menu success by obtaining feedback from a variety of sources, with evidence attached.

☐

Develop and cost the following menus:

Seasonal Ala carte Menu

Cyclical Buffet Menu

Degustation Menu

Set Ethnic Menu

☐

Overall Assessment Task Performance

Satisfactory

(S)

Not Satisfactory

(NS)

Assessment Task: Project (Plan cost, write and evaluate menus)

☐

Resources required for this Assessment Task

Trainers and Assessors are required to ensure all learners have access to:

Computer, MS Excel or similar software,

Recipe selection relevant for this unit to cover all menu types specified in the assessment

Australia New Zealand Food Standards Code

Australian Dietary Guidelines

Australian Guide to Healthy Eating’

Seasonal Fruit and Vegetable Guide Australia

http://www.mygreenaustralia.com/australian-fruit-and-vegetable-season-list/

Australian Guide to Healthy Eating

Aboriginal and Torres Strait Islander Guide to Healthy Eating

Nutrient Reference Values (NRV)

Student Handout: Glossary of Industry Terms (Vegetables and Pulses)

Student Handout: Glossary of Industry Terms (Pasta)

Student Handout: Glossary of Industry Terms (Herbs and Spices)

Student Handout: Glossary of Industry Terms (Citrus Fruit)

Student Handout: Glossary of Industry Terms (Fruit)

Student Handout: Glossary of Industry Terms (VFEF)

Student Handout: Glossary of Industry Terms (Minerals, Vitamins and Nutrients)

Student Handout: Glossary of Industry Terms (Gluten)

Student Handout: Glossary of Industry Terms (Dietary)

All support tool templates

Standard Recipe cards

Yield tests

Banquet Analysis sheets

Menu Price balance

Formulas and calculations

Price Lists

Website Resource: http://ausfoodnews.com.au/2015/10/21/top-global-food-and-drink-trends-for-2016.html

Website Resource: http://www.australia.com/en/things-to-do/food-and-wine/the-best-halal-restaurants-in-australia.html

Website Resource: www.sydneymarkets.com.au

Website Resource: https://foodmag.com.au/clean-eating-to-be-the-major-food-and-beverage-trend-in-2016/

Instructions for Trainer and Assessors

This assessment task has to be conducted as per the Assessment Conditions:

In class

In an Industry Workplace

In a Simulated Industry Environment

Instructions for the assessment

Attendance must be recorded in the Attendance Spreadsheet

The assessment is to be completed according to the Assessment task instructions

Assessment Task Duration

Week 4

Learner Evidence Submission Requirements

Learner Evidence Submission Requirements:

Seasonal Ala carte Menu

Cyclical Buffet Menu

Degustation Menu

Set Ethnic Menu

PLAN AND COST BASIC MENUS

ASSESSMENT TASK: PROJECT

TASK: PLAN COST, WRITE AND EVALUATE MENUS

TASK 1

Identifying the customer and customer preferences for creating menus

The responses you provide for this question will form the basis of your menus to be planned, costed and evaluated for this assessment

Provide an overview of the customers who frequent the restaurant in your workplace.

Describe the style of cuisine that is used and the menu type or different menu types which are being used.

Provide an overview of which entrées, main courses, desserts and specials are the best sellers and what are the approximate price ranges for these.

Type of customers – Provide a description

Cuisine style(s) used in the establishment

Menu Types used in the establishment

Best-selling menu items

Example

Cost

Bread/ starter

Entrée

Soup

Main

Dessert

Special/Other

TASK 2

1. Working individually or in groups of four (4) maximum, you and your group are required to develop and cost the following menus based on the customer profile in Assessment Task 1:

Note: Each student must submit a copy of the project.

Seasonal Ala carte Menu

Cyclical Buffet Menu

Degustation Menu

Set Ethnic Menu

2. Once developed, obtain feedback from your either your Trainer/Chef/ Manager/ Peers or customers. Document this feedback in the assessment checklist section

3. The dishes must provide a balanced variety on offer and within the courses offered including the following

Colours

Cooking methods

Delicacies

Flavours

Nutritional values

Presentation

Seasonally available ingredients

Tastes

Textures

4. Attach the completed menus and relevant costing templates.

5. Complete the menu assessment checklists for each menu before submitting.

Below, outline the specific task requirements for each menu.

Menu design requirements

Food Cost % to not exceed

Costing template to be used

1.Seasonal A la carte

3 choices:

Entrée

Main

Dessert

Including 1 vegetarian entrée and 1 vegetarian Main as an option

34%

1 x Standard recipe card from each course

2. Cyclical Buffet- 50 people

Served daily over a 2 week period

Define the type of buffet theme or style- Must fit the profile of your establishment in Assessment Task 1.

30%

Banquet analysis sheet

3.Degustation Menu

5 Courses including

2 main courses

34%

2 x Standard Recipe Card

4. Set Ethnic Menu- Make use of any by-products identified in Menus 1 – 3.

3 courses

1 choice for each course

30%

Banquet Analysis Sheet to include:

1 entrée

1 main

1 dessert

The following formulas are relevant for this assessment. Apply the relevant formulas to your menu

Support Info

Food cost Percentage:

Food Cost : Sales Price x 100 = Food Cost Percentage %

Individual Menu Item (Variable %):

Portion Cost : Priced Menu Item x 100= Food Cost %

Setting the Selling Price:

Portion Cost : Targeted Food Cost Percentage x 100 = Selling Price

MENU ASSESSMENT CHECKLIST

1. Before submitting check that you have met the following criteria

2. Tick appropriate boxes and complete the questions

Menu type

Has the menu met the following:

Evaluation of each menu (use at least 2 methods overall)

Menu 1:

À La Carte

Buffet

Cyclical

Degustation

Ethnic

Set, Table D’hôte

Seasonal

Menu 1 criteria

Used the correct culinary terms, language and grammar relevant to the style of cuisine

Offered a balanced variety of:

Colours

Cooking methods

Delicacies

Flavours

Nutritional values

Presentation

Seasonally available ingredients

Tastes

Textures

Costings criteria met (Food cost %)

Attached the completed menu

Attached the completed SRC’s/BAS

Customer Satisfaction Discussions

Customer Surveys

Improvements Suggested By:

Customers

Managers

Peers

Staff

Supervisors

Suppliers

Regular Staff Meetings That Involve Menu Discussions

Seeking Staff Suggestions For Menu Items

Evidence Documented Below Or Attached

Feedback provided from Trainer/Chef/ Peers/Managers/Suppliers/staff/customers:

Identify the dishes that feature best in terms of profitability:

Menu type

Has the menu met the following:

Evaluation of each menu (use at least 2 methods overall)

Menu 2:

À La Carte

Buffet

Cyclical

Degustation

Ethnic

Set, Table D’hôte

Seasonal

Menu 2 criteria

Used the correct culinary terms, language and grammar relevant to the style of cuisine

Offered a balanced variety of:

Colours

Cooking methods

Delicacies

Flavours

Nutritional values

Presentation

Seasonally available ingredients

Tastes

Textures

Costings criteria met (Food cost %)

Attached the completed menu

Attached the completed SRC’s/BAS

Customer Satisfaction Discussions

Customer Surveys

Improvements Suggested By:

Customers

Managers

Peers

Staff

Supervisors

Suppliers

Regular Staff Meetings That Involve Menu Discussions

Seeking Staff Suggestions For Menu Items

Evidence Documented Below Or Attached

Feedback provided from Trainer/Chef/ Peers/Managers/Suppliers/staff/customers:

Identify the dishes that feature best in terms of profitability:

Menu type

Has the menu met the following:

Evaluation of each menu (use at least 2 methods overall)

Menu 3:

À La Carte

Buffet

Cyclical

Degustation

Ethnic

Set, Table D’hôte

Seasonal

Menu 3 criteria

Used the correct culinary terms, language and grammar relevant to the style of cuisine

Offered a balanced variety of:

Colours

Cooking methods

Delicacies

Flavours

Nutritional values

Presentation

Seasonally available ingredients

Tastes

Textures

Costings criteria met (Food cost %)

Attached the completed menu

Attached the completed SRC’s/BAS

Customer Satisfaction Discussions

Customer Surveys

Improvements Suggested By:

Customers

Managers

Peers

Staff

Supervisors

Suppliers

Regular Staff Meetings That Involve Menu Discussions

Seeking Staff Suggestions For Menu Items

Evidence Documented Below Or Attached

Feedback provided from Trainer/Chef/ Peers/Managers/Suppliers/staff/customers:

Identify the dishes that feature best in terms of profitability:

Menu type

Has the menu met the following:

Evaluation of each menu (use at least 2 methods overall)

Menu 1:

À La Carte

Buffet

Cyclical

Degustation

Ethnic

Set, Table D’hôte

Seasonal

Menu 1 criteria

Used the correct culinary terms, language and grammar relevant to the style of cuisine

Offered a balanced variety of:

Colours

Cooking methods

Delicacies

Flavours

Nutritional values

Presentation

Seasonally available ingredients

Tastes

Textures

Costings criteria met (Food cost %)

Attached the completed menu

Attached the completed SRC’s/BAS

Customer Satisfaction Discussions

Customer Surveys

Improvements Suggested By:

Customers

Managers

Peers

Staff

Supervisors

Suppliers

Regular Staff Meetings That Involve Menu Discussions

Seeking Staff Suggestions For Menu Items

Evidence Documented Below Or Attached

Feedback provided from Trainer/Chef/ Peers/Managers/Suppliers/staff/customers:

Identify the dishes that feature best in terms of profitability:

ASSESSMENT MARKING CRITERIA

PERFORMANCE AND KNOLWEDGE EVIDENCE

N/A

To complete the Assessment requirements effectively, the individual must:

Identify customer requirements

☐

Plan menus as per instruction relevant for the menu type

☐

Cost menus using the correct formulas with calculations attached for each menu type

☐

Write menu content, including the key features in each dish clearly lists, used the correct culinary terms where relevant, menu structure is correct and print type is legible

☐

Evaluate menu success by obtaining feedback from a variety of sources, with evidence attached.

☐

THE OVERALL PERFORMANCE WAS

COMPETENT

NOT YET COMPETENT

+++ END OF PAPER +++

Assessment Task

SITHKOP002 Plan and cost basic menus Page 2 of 15

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