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
FORMCHECKBOX Satisfactory FORMCHECKBOX Not Satisfactory
Marks:
Re-assessment eligibility
FORMCHECKBOX Yes FORMCHECKBOX No
Due Date:
This assessment
First Attempt FORMCHECKBOX
2nd Attempt FORMCHECKBOX
Late FORMCHECKBOX 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
FORMCHECKBOX 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
FORMCHECKBOX Student did not attend the feedback session.
Feedback provided on assessment.
Signature: ____________________________
Date: ____/_____/_____
Assessment Task
(Performance)
329565090170
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:
FORMCHECKBOX
In class
FORMCHECKBOX
In an Industry Workplace
FORMCHECKBOX
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
The menu intended for both domestic and international guest at the restaurant. The targeted customers are from median and upper income of an average income of $2040. Mostly having children per family of an average of 1:6 and having an average age of 34 of both male and female at 55.8% female and 44.8% male.
Median combined income: $2040
Average children per family: 1:6
Median Age: 35
Female: 55.8%
Male: 44.2%
Cuisine style(s) used in the establishment
Menu Types used in the establishment
The list below are the menu types to be established for the targeted customers:
Seasonal Ala carte Menu
Cyclical Buffet Menu
Degustation Menu
Set Ethnic Menu
Best-selling menu items
Example
Cost
Bread/ starter
Simple sourdough and Damper
$7.5
Entrée
Eggs
Seafood
Steak
Wild Mushroom Ravioli
Zucchini Fritter Gyros.
Caprese Pasta Salad
Spicy Kale
$3.2
Soup
French onion soup,
$10.58
Main
Beef skewers with tabbouli
Beef, barley and vegetable soup,
Lamb and veggie wrap with sweet chilli sauce recipe.
Salmon and soba noodle salad
$25.8
Dessert
Chocolate Crackle
Pavlova
Jelly slice.
$8.4
Special/Other
Brown Bread
Cheese Burger
Beverages (juice, and soda)
Mineral water
$2.4
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
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:
FORMCHECKBOX À La Carte
FORMCHECKBOX Buffet
FORMCHECKBOX Cyclical
FORMCHECKBOX Degustation
FORMCHECKBOX Ethnic
FORMCHECKBOX Set, Table D’hôte
FORMCHECKBOX Seasonal
FORMCHECKBOX Menu 1 criteria
FORMCHECKBOX Used the correct culinary terms, language and grammar relevant to the style of cuisine
FORMCHECKBOX Offered a balanced variety of:
Colours
Cooking methods
Delicacies
Flavours
Nutritional values
Presentation
Seasonally available ingredients
Tastes
Textures
FORMCHECKBOX Costings criteria met (Food cost %)
FORMCHECKBOX Attached the completed menu
FORMCHECKBOX Attached the completed SRC’s/BAS
FORMCHECKBOX Customer Satisfaction Discussions
FORMCHECKBOX Customer Surveys
FORMCHECKBOX Improvements Suggested By:
Customers
Managers
Peers
Staff
Supervisors
Suppliers
FORMCHECKBOX Regular Staff Meetings That Involve Menu Discussions
FORMCHECKBOX Seeking Staff Suggestions For Menu Items
FORMCHECKBOX 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:
In terms of profitability
Menu type
Has the menu met the following:
Evaluation of each menu (use at least 2 methods overall)
Menu 2:
FORMCHECKBOX À La Carte
FORMCHECKBOX Buffet
FORMCHECKBOX Cyclical
FORMCHECKBOX Degustation
FORMCHECKBOX Ethnic
FORMCHECKBOX Set, Table D’hôte
FORMCHECKBOX Seasonal
FORMCHECKBOX Menu 2 criteria
FORMCHECKBOX Used the correct culinary terms, language and grammar relevant to the style of cuisine
FORMCHECKBOX Offered a balanced variety of:
Colours
Cooking methods
Delicacies
Flavours
Nutritional values
Presentation
Seasonally available ingredients
Tastes
Textures
FORMCHECKBOX Costings criteria met (Food cost %)
FORMCHECKBOX Attached the completed menu
FORMCHECKBOX Attached the completed SRC’s/BAS
FORMCHECKBOX Customer Satisfaction Discussions
FORMCHECKBOX Customer Surveys
FORMCHECKBOX Improvements Suggested By:
Customers
Managers
Peers
Staff
Supervisors
Suppliers
FORMCHECKBOX Regular Staff Meetings That Involve Menu Discussions
FORMCHECKBOX Seeking Staff Suggestions For Menu Items
FORMCHECKBOX 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:
FORMCHECKBOX À La Carte
FORMCHECKBOX Buffet
FORMCHECKBOX Cyclical
FORMCHECKBOX Degustation
FORMCHECKBOX Ethnic
FORMCHECKBOX Set, Table D’hôte
FORMCHECKBOX Seasonal
FORMCHECKBOX Menu 3 criteria
FORMCHECKBOX Used the correct culinary terms, language and grammar relevant to the style of cuisine
FORMCHECKBOX Offered a balanced variety of:
Colours
Cooking methods
Delicacies
Flavours
Nutritional values
Presentation
Seasonally available ingredients
Tastes
Textures
FORMCHECKBOX Costings criteria met (Food cost %)
FORMCHECKBOX Attached the completed menu
FORMCHECKBOX Attached the completed SRC’s/BAS
FORMCHECKBOX Customer Satisfaction Discussions
FORMCHECKBOX Customer Surveys
FORMCHECKBOX Improvements Suggested By:
Customers
Managers
Peers
Staff
Supervisors
Suppliers
FORMCHECKBOX Regular Staff Meetings That Involve Menu Discussions
FORMCHECKBOX Seeking Staff Suggestions For Menu Items
FORMCHECKBOX 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:
In terms of profitability Seasonal A la carte provide a higher profit among the dishes being offered. The sales is at 34% and the food cost is only 1.0% and therefore, the sales of Seasonal A la carte would provide the restaurant with high profit compared to the rest of the dishes.
Menu type
Has the menu met the following:
Evaluation of each menu (use at least 2 methods overall)
Menu 1:
FORMCHECKBOX À La Carte
FORMCHECKBOX Buffet
FORMCHECKBOX Cyclical
FORMCHECKBOX Degustation
FORMCHECKBOX Ethnic
FORMCHECKBOX Set, Table D’hôte
FORMCHECKBOX Seasonal
FORMCHECKBOX Menu 1 criteria
FORMCHECKBOX Used the correct culinary terms, language and grammar relevant to the style of cuisine
FORMCHECKBOX Offered a balanced variety of:
Colours
Cooking methods
Delicacies
Flavours
Nutritional values
Presentation
Seasonally available ingredients
Tastes
Textures
FORMCHECKBOX Costings criteria met (Food cost %)
FORMCHECKBOX Attached the completed menu
FORMCHECKBOX Attached the completed SRC’s/BAS
FORMCHECKBOX Customer Satisfaction Discussions
FORMCHECKBOX Customer Surveys
FORMCHECKBOX Improvements Suggested By:
Customers
Managers
Peers
Staff
Supervisors
Suppliers
FORMCHECKBOX Regular Staff Meetings That Involve Menu Discussions
FORMCHECKBOX Seeking Staff Suggestions For Menu Items
FORMCHECKBOX 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
S
NS
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 +++
