SITHKOP002 Plan And Cost Basic Menus
- Other / SITHKOP002
- 17 Nov 2020
- Price: $18
- Other / Other
SIT40516 Certificate IV in Commercial Cookery
SITHKOP002 Plan and cost basic menus
ASSESSMENT 1: Assignment
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GENERAL INFORMATION ABOUT ASSESSMENT |
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Please read the following carefully
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SITHKOP002 ASSESSMENT INFORMATION |
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You need to complete two assessments for this unit of competency. Details are provided below. |
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Assessment Number |
Assessment Task |
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ASSESSMENT 1: Assignment Your trainer/assessor will give you this during the first classroom session for this unit of competency, together with any other relevant information required to complete the assessment. You are required to submit the assessment in the last week of class for the unit. Your trainer/assessor will tell you the due date during the first classroom session. |
This assessment is based on tasks provided below. |
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ASSESSMENT 2: Exam During the last week of classes for this unit, you will be required to do an exam covering the content of the unit. During the first classroom session for the unit, your trainer/assessor will tell you the date of the exam. |
You will complete this exam in the class under your trainer/assessor supervision. You are allowed to refer to your class notes and other resources. |
Assessment 1 – Assignment
This assessment is to be completed in addition to the learning activities you complete in class. The project is designed to assess performance outcomes, 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.
If you are not sure about any aspect of the assessment or would like to discuss your particular needs, please speak to your trainer/assessor. Your trainer/assessor will tell you the date you need to submit your assignment.
All tasks will be given to you at the same time. You need to complete all tasks and submit them together by the due date. This will be in the last week of classes for the unit.
Tasks requiring submission of evidence - If any task(s) of this assessment requires submitting an evidence (e.g. a report, answers to questions), you must type (in Arial 12point type) and submit it using the approved submission methods (paper/online). Paper submission – attach the evidence (as single submission) to the front page of this assessment document, complete the details on the front page and use it as the Assessment Cover Page. Online submission – Follow the guidelines outlined the Moodle Guide for Students and make sure that you submit all evidence a single file. Make sure you keep a copy of your assignment evidence before you submit to your trainer/assessor.
Tasks requiring demonstration - If any task(s) of this assignment requires demonstrating an activity (e.g. role-play, observation, presentation), your trainer/assessor will inform you of the date you need to demonstrate this activity. Your trainer/assessor will use a checklist to record your performance.
Your Tasks:
Plan, cost, write and evaluate each of the following menu types. The instructions on the following pages outline the specific task requirements. The following formulas are relevant for this assessment:
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Support Info |
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Food cost Percentage: Food Cost : Sales Price x 100 = Food Cost Percentage % |
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Individual Menu Item (Variable %): Portion Cost : Priced Menu Item x 100= Food Cost % |
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Setting the Selling Price: Portion Cost : Targeted Food Cost Percentage x 100 = Selling Price |
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Menu to be developed |
Menu type (all required overall) |
Evaluation of each menu (use at least 2 methods overall) |
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Menu 1: Recipe Source: Futura Group, ecoach recipes SITHKOP002 No. of serves: |
à la carte buffet cyclical degustation ethnic set, table d’hôte seasonal |
customer satisfaction discussions customer surveys improvements suggested by: customers managers peers staff supervisors suppliers regular staff meetings that involve menu scussions seeking staff suggestions for menu items |
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Menu 2: Recipe Source: Futura Group, ecoach recipes SITHKOP002 No. of serves: |
à la carte buffet cyclical degustation ethnic set, table d’hôte seasonal |
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 |
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Menu 3: Recipe Source: Futura Group, ecoach recipes SITHKOP002 No. of serves: |
à la carte buffet cyclical degustation ethnic set, table d’hôte seasonal |
customer satisfaction discussions customer surveys improvements suggested by: customers managers peers staff supervisors suppliers regular staff meetings that involve menu scussions seeking staff suggestions for menu items |
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Menu 4: Recipe Source: Futura Group, ecoach recipes SITHKOP002 No. of serves: |
à la carte buffet cyclical degustation ethnic set, table d’hôte seasonal |
customer satisfaction discussions customer surveys improvements suggested by: customers managers peers staff supervisors suppliers regular staff meetings that involve menu scussions seeking staff suggestions for menu items |
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Menu 5: Recipe Source: Futura Group, ecoach recipes SITHKOP002 No. of serves: |
à la carte buffet cyclical degustation ethnic set, table d’hôte seasonal |
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 |
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Menu 6: Recipe Source: Futura Group, ecoach recipes SITHKOP002 No. of serves: |
à la carte buffet cyclical degustation ethnic set, table d’hôte seasonal |
customer satisfaction discussions customer surveys improvements suggested by: customers managers peers staff supervisors suppliers regular staff meetings that involve menu scussions seeking staff suggestions for menu items |
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Menu 7: Recipe Source: Futura Group, ecoach recipes SITHKOP002 No. of serves: |
à la carte buffet cyclical degustation ethnic set, table d’hôte seasonal |
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 |
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.
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Type of customers – Provide a description |
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Cuisine style(s) used in the establishment |
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Menu Types used in the establishment |
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Best-selling menu items |
Example |
Cost |
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Bread/ starter |
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Entrée |
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Soup |
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Main |
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Dessert |
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Special/Other |
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2. Menu 1 – Plan an à la carte
- Your menu must contain at least 3 choices each for:
- The dishes must provide a balanced variety on offer and within the courses offered including the following: o colours o cooking methods o delicacies o flavours o nutritional values o presentation o seasonally available ingredients o tastes o
- The dishes you plan for the menu must fit the customer profile you have described in question 1, and meet a price level that matches what you currently have on offer in the establishment.
- Draft ideas for each of the dishes listed in A., present these to your chef/colleagues or trainer and obtain feedback. Document what the feedback entailed and what you will change as a result. Attach this draft and comments to this assessment marked “Menu 1”
- Establish standard recipe cards for each dish, listing the ingredients and required quantities.
- Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs.
- Finalise the standard recipe cards for each dish and cost each dish based on a ‘per serve/per person’ price based on a food cost not exceeding 34% for each dish – Adjust menu items accordingly.
- Identify the dishes that feature best in terms of profitability.
- Write the menu using an attractive font of your choice, no smaller than size 12.
- Once implemented , obtain feedback for the success of the menu using a methods outlined in the task section above and attach the feedback to this assessment marked “Menu 1”
- Which dishes sold most? What is the food cost of the à la carte dishes overall based on the sales figures at the time of the review?
Entrées
Soups
Main Courses
Desserts
Additionally, provide 1 vegetarian entrée and 1 vegetarian option for a main course
Ensure each dish is described accurately and in an appealing manner, and true in its features and ingredients
Use correct culinary terms, language and grammar relevant to the style of cuisine
| Menu 1 Assessment Criteria | S | NS | Comment |
| Element 1: Identify customer requirements | |||
| The type of customer relevant for the menu/establishment is identified | |||
| The cuisine style (s) are identified | |||
| The menu types used in the establishment are identified | |||
| The common popular items sold in the establishment are identified | |||
| An indicative pricing structure is provided for the basis of comparison | |||
| Element 2: Plan menus | S | NS | Comment |
| The menu contains the number of dishes/choices as per instruction relevant for the menu type | |||
| The dishes provided use a seasonal variety where relevant | |||
| The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided | |||
| The colours within dishes and in a menu type are appealing | |||
| Dishes within a menu type provide a variety of tastes | |||
| Dishes within a menu type provide a variety of different textures | |||
| Main dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adults | |||
| The dishes / menu type is/are suitable for the clientele identified in section 1 | |||
| Element 3: Cost menus | S | NS | Comment |
| Each commodity is listed in a standard recipe card | |||
| The yield test values are establishes in a yield test sheet | |||
| The correct methods are used to calculate yields and net costs | |||
| Each dish is costed in the standards recipe card | |||
| The correct formulas are used for each type of calculation | |||
| The food cost for each dish does not exceed 34% | |||
| The correct methods for calculating mark-up are used | |||
| The profitability/maximum for each dish or menu is identified | |||
| All calculations are attached for reference as instructed for each menu type | |||
| Element 4: Write menu content | S | NS | Comment |
| The menu/dish is written in an appealing way, creating interest | |||
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Classical garnishes are used correctly according to conventions (e.g. a Wiener Schnitzel must use veal; if pork or chicken is used it must refer to pork/chicken Schnitzel “Vienna Style” |
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| The key features in each dish/menu are clearly listed | |||
| The correct culinary terms are used and explained where relevant | |||
| The menu structure is correct in order | |||
| The print type/font is clearly legible | |||
| Element 5: Evaluate menu success | S | NS | Comment |
| The menu /dishes is evaluated using evaluation methods outlines in the instructions | |||
| The feedback is collated and attached | |||
| The feedback is interpreted correctly | |||
| A sales analysis ids performed where this is part of the evaluation startegy |
1. Menu 2 – Plan a buffet
- Define the type of buffet theme or style you will plan, and include suitable dishes typically included for such a buffet including provisions for all courses in your buffet menu.
- 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.
Ensure each dish is described accurately and in an appealing manner, and true in its features and ingredients
Use correct culinary terms, language and grammar relevant to the style of cuisine
2. Menu 3 – Plan a cyclical
- Plan a cyclical menu to run over 1 week, lunch or dinner to cater for participants of a 1 week HACCP seminar with a company next door. The menu must include 3 courses at a set price of $25.00 per person and a food cost not exceeding 32%. The seminar is of a duration of 1 week Monday to Friday and is held consecutively over 2 months.
- 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.
Ensure each dish is described accurately and in an appealing manner, and true in its features and ingredients.
Use correct culinary terms, language and grammar relevant to the style of cuisine
3. Menu 4 – Plan a degustation
- Plan a degustation menu comprising of at least 5 courses, and offering 2 main course options. The food cost must not exceed 34 %. The maximum cost shall be in proportion to the client information and current prices for meals as identified in question 1.
- 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.
Ensure each dish is described accurately and in an appealing manner, and true in its features and ingredients.
Use correct culinary terms, language and grammar relevant to the style of cuisine
4. Menu 5 – Plan an ethnic
- Plan an ethnic menu of your choice suitable to the customer profile /establishment you have identified in question 1. The menu needs to include 3 courses. The food cost must not exceed 28%.
- 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.
Ensure each dish is described accurately and in an appealing manner, and true in its features and ingredients.
Use correct culinary terms, language and grammar relevant to the style of cuisine
5. Menu 6 – Plan a set /table d’hôte
- Plan a set or table d’hôte menu of your choice suitable to the customer profile /establishment you have identified in question 1. The menu needs to include 3 courses and may have a choice for each course. The food cost must not exceed 30% and could potentially make use of any by-products you have identified in e.g. your à la carte menu (Menu 1) or degustation menu (Menu 4)
- 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.
- Draft ideas for each of the dishes listed in A., present these to your chef/colleagues or trainer and obtain feedback. Document what the feedback entailed and what you will change as a result. Attach this draft and comments to this assessment marked “Menu 6”
- Establish standard recipe cards for each dish, listing the ingredients and required quantities, which must reflect the portion sizes for courses within a menu.
- Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs.
- Identify the dishes that feature best in terms of profitability and make adjustments to meet the food cost requirements set out in A.
- Write the menu using an attractive font of your choice, no smaller than size 12.
- Once implemented, obtain feedback for the success of the menu using a method outlined in the task section above and attach the feedback to this assessment marked “Menu 6”
- What was the feedback received, and accordingly what needs to be improved when planning future set or table d’hôte menus in the future?
Ensure each dish is described accurately and in an appealing manner, and true in its features and ingredients.
Use correct culinary terms, language and grammar relevant to the style of cuisine
6. Menu 7 – Plan a seasonal
- Plan a seasonal menu, relevant to the time of the year/month and the region where you undertake this assessment. Your menu may include e.g. dishes for a game season, fresh berries in season, in conjunction with dishes paired to new wines released or similar. Your menu needs to comprise of a selection of speciality dishes using seasonal produce as a specials menu or a complete menu using at least 4 courses.
- The food cost shall not exceed 31% for any dish, and the menu should be in line with the characteristics you have provided in Question 1 of this assessment.
- 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.
- Draft ideas for each of the dishes listed in A., present these to your chef/colleagues or trainer and obtain feedback. Document what the feedback entailed and what you will change, accordingly. Attach this draft and comments to this assessment marked “Menu 7”
- Establish standard recipe cards for each dish, listing the ingredients and required quantities.
- Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs.
- Cost each dish and identify the profitability of each menu item. Make adjustment s to meet the requirements set out in A.
- Write the menu using an attractive font of your choice, no smaller than size 12.
- Once implemented, obtain feedback for the success of the menu using a method outlined in the task section above and attach the feedback to this assessment marked “Menu 7”
- What was the feedback received, and accordingly what needs to be improved or changed?
Ensure each dish is described accurately and in an appealing manner, and true in its features and ingredients.
Use correct culinary terms, language and grammar relevant to the style of cuisine
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