SITHKOP002 Plan and cost basic menus Learner Workbook | Australian University Assignment
{`
AUSTRALIAN COLLEGE OF TRADE
SITHKOP002 Plan and cost basic menus Learner Workbook
`}
SIT30816 Certificate III in Commercial Cookery
SIT40516 Certificate IV in Commercial Cookery
This assessment tool contains the assessment requirements for the following unit of competency:
SITHKOP002 Plan and cost basic menus
Purpose of these assessments
The purpose of these assessments is for you to demonstrate your skills and knowledge required to: plan and cost basic menus for dishes or food product ranges for any type of cuisine or food service style. It requires the ability to identify customer preferences, plan menus to meet customer and business needs, cost menus and evaluate their success. Menus can be for ongoing food service, for an event or function, or for a food product range such as patisserie products.
Assessment conditions
Skills must be demonstrated in a hospitality business operation where menus are planned and costed. This can be an industry workplace or a simulated industry environment or activity.
Assessment must ensure access to:
commercial information:
- preferred supplier arrangements
- purchase specifications
- sources of negotiated cost of supply:
- tariffs
- price lists
product information:
- food preparation lists
- menus for restaurants
- price lists
- recipes
- costs of food supply for food service businesses
- menus for the variety of cuisines and service styles specified in the performance evidence.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.
Facility resources
The candidate must have access to this assessment tool and a training commercial kitchen with simulated customers and access to all relevant equipment and resources found in the workplace.
Assessment methods:
- Demonstration of tasks
- Product-based methods e.g. reports, role plays, work samples
- Portfolio of evidence
- Written Questions ➢
Reasonable adjustment
The assessor may apply reasonable adjustment during the assessment process; however, the intended outcome of the assessment must not be contravened. The assessor and the candidate need to consider and agree upon if the reasonable adjustment would be applied in the workplace meeting legislation requirements against access and equity before making the adjustments to the assessment.
Please record reasonable adjustment changes here
Submission and duration of assessment
The assessor will inform the candidate of the due date of assessment submission before the commencement of the assessment. The duration should take approximately the equivalent time to complete in the workplace when carrying out the task for the first time. You are to attach your evidence as agreed, for your assessor
- to this assessment tool or
- on a USB or
- Via Email
WHS/OHS requirements
If at any stage during the assessment, you or your assessor deems the assessment activity or environment unsafe for you, the assessor or others in your environment, the assessment needs to be stopped and a risk assessment made prior to recommencement of the assessment.
Candidates’ acceptance of assessment approach
Candidates Name: __________
Candidates Signature: __________
Commencement Date: ________________
Assessment 1- Knowledge questions
|
Objective: To provide you with an opportunity to demonstrate the knowledge required to complete the tasks outlined in elements and performance criteria of this unit: 1. organisation-specific information: o sources of information on current customer profile and food preferences o service style and cuisine o costs of supply for ingredients 2. methods and formulas for calculating portion yields and costs from raw ingredients: o butcher’s test o standard measures o standard yield tests 3. hospitality and catering industry desired profit margins, mark-up procedures and rates 4. different types and styles of menus for dishes or food production ranges for different types of food outlets 5. range of food preferences relating to: o contemporary eating habits o cultural and ethnic influences o popular menu items o quick service foods o seasonal dishes o variety of food products 6. differing characteristics of customer groups: o age range o buying power o gender o income level o social and cultural background 7. influence of seasonal products and commodities on menu content 8. naming conventions and culinary terms for a variety of cuisines 9. formats for and inclusion of menus presented to customers 10. methods of assessing the popularity of menu items: o customer surveys o popularity index o sales data. Please answer questions 1-21 in as much detail as possible, considering your organisational requirements for each one. |
- What is the target customer profile for your organisation? (PE 1.1, KE1)
- What methods and formulas are used to calculate portion yields? (PE 3.2, KE2)
- Complete the following butchers test (PE 3.2, KE2)
YIELD TEST: Snapper
Item: Snapper Cost per Kilo: $7.00
Total Weight: 5KG Total Cost: $_______
|
Details |
Weight KG |
Cost / KG $ |
Total Cost $ | |
|
Total Weight Usable Trimming Waste Trimmings Prepared weight |
Cleaned Head, wings, bone, tail Scales Cutlets |
5.00 2.400 0.200 ____________ |
7.00 2.30* Nil ____________ |
____________ ____________ Nil ____________ |
- What is the yield percentage for the following? (PE 3.2, KE2)
Item Tested Turned potatoes
Original weight 5.000kg
Usable trimmings 1.000kg
Waste trimmings 0.500kg
Total trimmings 0.500kg
Prepared weight 3.500kg
- What is the yield percentage for the following? (PE 3.2, KE2)
Item Tested Broccoli
Original weight 2.000kg
Usable trimmings 0.000kg
Waste trimmings 0.700kg
Total trimmings 0.700kg
Prepared weight 1.300kg
- What are the desired profit margins in the catering industry? (PE 3.4, KE3)
- List and explain different types of menus that can be used for different food outlets. (PE 2.1, KE4)
- Explain the different food preferences that customers may have.
(PE 1.2, KE5)
- Explain the differing characteristics of customer groups. (PE 1.2, KE6)
- What are seasonal products? (PE 2.1, KE7)
- List some different types of cuisines. (PE 4.2, KE8)
8
- What methods can be used to assess the popularity of menu items? (PE5.2, KE10)
- Why is it important to use descriptive writing in menus? (PE4.3, KE9)
- List some tips for promoting the sale of menu items (PE4.3, KE10)
15. Why is it important to offer a balanced variety of dishes? (PE2.4, KE4)
9
- List some ways to include a balanced variety of dishes into the menu.
(PE2.4, KE4)
- Why is it important to adjust and improve menus on a regular basis? (PE5.3, KE3,KE10)
- Why is it important to assess the cost-effectiveness of dishes? (PE3.3, KE3)
- How would you write an effective menu? (PE4.1, KE4)
10
- List some ways to gather feedback from customers (PE5.1, KE10)
21. When would you need to make adjustments to a menu? (KE 5.3)
|
Knowledge questions - Student declaration: I declare that the work submitted is my own and has not been copied or plagiarised from any person or source. | |
|
Student Name | |
|
Student Signature | |
|
Date | |
ASSESSOR USE ONLY
|
Knowledge questions - Assessment Decision Assessor to Record your assessment judgement on the Unit Result Record Sheet at the back of this assessment tool. Completed by assessor only - mark assessment decision o Satisfactory o Not Yet Satisfactory Assessors comments (if required) | |
|
Assessor name | |
|
Signature | |
|
Date | |
|
Reassessment (if Required) Completed by assessor only - mark assessment decision o Satisfactory o Not Yet Satisfactory Assessors comments (if required) | |
|
Assessor name | |
|
Signature | |
|
Date | |
Assessment 2: Performance Tasks
|
Objective: To provide you with an opportunity to demonstrate the required performance elements and criteria for this unit. A signed observation checklist by your assessor will need to be included in this activity as proof of completion. This activity will enable you to demonstrate the following performance evidence: ➢ Identify and evaluate the food preferences of customer groups with differing characteristics and use to inform menu planning ➢ Develop and cost each of the following menu types based on above information: o à la carte o buffet o cyclical o degustation o ethnic o set o table d’hôte o seasonal ➢ Evaluate success of the above menus by obtaining at least two of the following types of feedback: o customer satisfaction discussions with: ▪ customers ▪ employees during the course of each business day o customer surveys o improvements suggested by: ▪ customers ▪ managers ▪ peers ▪ staff ▪ supervisors ▪ suppliers o regular staff meetings that involve menu discussions o seeking staff suggestions for menu items ➢ Develop the above menus within commercial time constraints, demonstrating: o use of balanced variety of dishes and ingredients o methods for determining costs of supply for ingredients o methods and formulas for calculating portion yields and costs from raw ingredients o methods for responding to feedback and adjusting menus o methods for achieving desired profit margins, mark-up procedures and rates o use of different types and styles of menus for dishes or food production ranges. |
|
Please answer the tasks below in as much detail as possible and attach all completed evidence to this workbook. Tasks 1- Identify customer preferences (PE1.1, PE1.2, PE2.2) Identify current customer profile. Analyse the food preferences of customer groups with differing characteristics and use to inform menu planning. Task 2- Plan and write menus (PE 2.1-2.4, PE4.1-4.3) Develop a menu for each menu type from the following list, itemise components of the dishes and use food preferences created in the skills activity to inform menu planning: ➢ À la carte ➢ Buffet ➢ Cyclical ➢ Degustation ➢ Ethnic ➢ Set ➢ Table d’hôte ➢ Seasonal Set yourself commercial time constraints and produce each menu during that time. For each menu, use descriptive writing words that appeal to the identified customer base and appropriate to the business service style Use a balanced variety of dishes and ingredients for the style of service and cuisine. Generate a range of ideas, discuss with relevant personnel prior to implementation. Task 3- Cost menus (PE3.1-3.4) Set prices for the menus, considering the desired profit margins and mark-up procedures to make sure the business can make a profit from the dishes. Use the correct methods to work out the costs of supply for the ingredients and the portion yields. Task 4- Evaluate menu success (PE5.1-5.3) Evaluate the success of each menu by producing a customer satisfaction survey. Adjust menu based on feedback and profitability. Please use the following links provided by your Trainer to help complete tasks 1-4. Template:https://drive.google.com/drive/folders/1Qh-oS1WOQzYLYfKLQVItQEmVzsX3hOiG Calculate costs: Calculate food costs: https://www.lightspeedhq.com/blog/how-to-calculate-restaurant-food-costs/ Yield tests:https://opentextbc.ca/basickitchenandfoodservicemanagement/chapter/yield-testing/ Videos calculating food costs:https://www.youtube.com/watch?v=r1qc7o3LTus |
|
Performance Tasks - Student declaration: I declare that the work submitted is my own and has not been copied or plagiarised from any person or source. | |
|
Student Name | |
|
Student Signature | |
|
Date | |
Assessment instrument- Observation checklist
|
The observation checklist below is completed by the assessor to confirm that the student has provided sufficient evidence to meet the performance criteria of this unit. | |
|
Have you observed the student completing the following process skills; |
Response (please circle yes/ No) |
|
1. Has the student identified and evaluated the food preferences of customer groups with differing characteristics and used them to inform menu planning |
Yes/ No |
|
2. Has the student developed and costed each of menus above based on above information |
Yes/ No |
|
3. Has student obtained at least 2 types of feedback for each of the menus? |
Yes/ No |
|
4. Did the student consider, and review feedback received? |
Yes/ No |
|
5. Has the student identified areas for improvement? |
Yes/ No |
|
5b. Has the student modified and updated menus to meet requests? |
Yes/ No |
|
6. use of balanced variety of dishes and ingredients |
Yes/ No |
|
7. methods for determining costs of supply for ingredients |
Yes/ No |
|
8. methods and formulas for calculating portion yields and costs from raw ingredients |
Yes/ No |
|
9. methods for responding to feedback and adjusting menus |
Yes/ No |
|
10. methods for achieving desired profit margins, mark-up procedures and rates |
Yes/ No |
|
11. use of different types and styles of menus for dishes or food production ranges. |
Yes/ No |
