SITHKOP002 Plan And Cost Basic Menus

30 March 2023 05:53 AM | UPDATED 1 year ago

SITHKOP002 Plan And Cost Basic Menus :

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SITHKOP002 Plan and cost basic menus
SITHKOP002 Plan and cost basic menus


Unit description: This unit describes the 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.
ClusterPrep 1
Unit of CompetencySITHKOP002 – Plan and cost basic menus
Qualification TitleSIT40516-Certificate IV in Commercial Cookery
Assessment ToolKnowledge test – Questions and Answers
Student must fill this section:
Candidate Name: 
Candidate ID: 
Privacy Release Clause:“I give my permission for my assessment material to be used in the auditing, assessment validation & moderation Process”
Plagiarism and Collusion:“I acknowledge that entire assessment work is done by me”
Student signature:    _________________                  Date: _____________  
Feedback to student:
Assessment Completion Status
AttemptSatisfactoryNon-SatisfactoryDateAssessor’s Signature
  Initial attempt    
  2nd attempt/Re-assessment    
Academic Appeal procedures & Re-assessment: If a student at Canterbury Business College is not happy with his/ her results, the student may appeal against their result via a written request, clearly stating the grounds of appeal to the SSM. This should be submitted after completion of the subject and within 14 days of commencement of the new term. If the student is dissatisfied with their results, he/she has a right to appeal.The notice of appeal should be in writing addressed to the SSM / PRINCIPAL and submitted within seven days of notification of the SITHKOP002 Plan and cost basic menus assessment results. If the appeal is not lodged in the specified time, the result will stand as marked. In the event of an emergency, such as in cases of serious illness or injury, the student must forward a medical certificate in support of a deferred appeal. The notice of appeal must be made within three working days of the concluding date shown on the medical certificate.   Procedures for academic appeals & complaints   CBC motivates students to express any concern they may have about assessments / study-related issues if necessary. Students need to follow CBC’s defined procedures, while addressing their assessment / study-related concern or wishing to make a complaint.   The student is expected to first contact their subject trainer to address their work/study-related concern. If the student is not satisfied with the trainer’s response or has difficulty discussing matters with the trainer, they have the right to escalate the matter and discuss with the Student Service Manager to seek resolution.Every student has an opportunity to formally present their case with the Student Service Manager / Principal. The student is welcome to bring a support person if they wish.If the resolution reached is not to the satisfaction of the student, the student has a further right of appeal, which has to be done in writing, “complaint/appeal form” to the Student Service Manager.The student needs to include all relevant information within their documented complaint.The student may submit the documented complaint in writing by letter, email or in person.The Student Service Manager will respond to the complaint in writing about the appeal outcome including the reasons for the decision within 10 working days from the date of submission. The decision will be reviewed by the Principal / SSM prior to informing the student.If the complainant is not satisfied with the solution provided, or if you want to complain or appeal this decision, you can contact the Overseas Students Ombudsman. The Overseas Students Ombudsman is free and independent. Find out more at or phone 1300 362 072.   Assessments resit policy   All students will be offered an opportunity to resit/resubmit a failed exam/ SITHKOP002 Plan and cost basic menus assessment only once. If the student still does-not succeed after the re-submission the student has to pay $150 reassessment fee for every subsequent attempt. Students do not qualify for an automatic re-sit: If they are absent on the assessment due date without prior approval from the trainer / Principal; andDo not meet the minimum attendance requirement. CBC will inform the student of re-submissions / resit dates. CBC will consider a student’s request for late-submission / extension on a case-by-case, provided that the evidence submitted by the student is valid.   Resit/Re-assessment Procedure: An appeal in writing is made to the Principal / SSM providing reasons for re-assessment /appeal.Principal / SSM will review the SITHKOP002 Plan and cost basic menus assessment in consultation with the trainer.The student will be advised of the review result.If the student is still not satisfied and further challenges the decision, then a review panel is formed comprising the lecturer/trainer in charge, the Principal or SSM OR if need be an external assessor.CBC will advise the student of the appeal decision within 14 days from the submission date of the appeal. The decision of the panel will be final.If the student is still not satisfied with the result, he / she has the right to seek independent advice or follow external mediation option with CBC’s nominated mediation agency.Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enrol in that subject. The cost of external assessor will be borne by the CBC. The external assessor will base his/her judgement based on principles of assessment. These principles requireSITHKOP002 Plan and cost basic menus assessment to be reliable, fair, practical and valid. For further information please refer to Student Handbook.     “I acknowledge that I have understood all the above rules and guidelines for the assessment             Full Name   Signature   Date (dd/mm/yyyy)  

Instructions to Learner

Assessment instructions


Prior to commencing the SITHKOP002 Plan and cost basic menus assessments, your trainer/assessor will explain each assessment task and the terms and conditions relating to the submission of your assessment task. Please consult with your trainer/assessor if you are unsure of any questions. It is important that you understand and adhere to the terms and conditions, and address fully each assessment task. If any assessment task is not fully addressed, then your SITHKOP002 Plan and cost basic menus assessment task will be returned to you for resubmission. Your trainer/assessor will remain available to support you throughout the assessment process.

Written work

SITHKOP002 Plan and cost basic menus Assessment tasks are used to measure your understanding and underpinning skills and knowledge of the overall unit of competency. When undertaking any written assessment tasks, please ensure that you address the following criteria:

  • Read the instructions for each question very carefully.
  • Be sure to PRINT your FULL name & LAST name in every place that is provided.
  • Short questions must be answered in the spaces provided.
  • For those activities requesting extra evidence such as: research reports, ESSAY reports, recipe cards, workflow plans etc, the student must attach its own work formatted in double space, Arial 12 pts.
  • All activities must be addressed correctly in order to obtain a competence for the unit of competency.
  • If the candidate doesn’t understand theSITHKOP002 Plan and cost basic menus assessment, they can request help from the assessor to interpret the assessment.
  • Candidates with special learning needs should notify their trainer/assessor so measures can be implemented to address those needs.

Active participation

It is a condition of enrolment that you actively participate in your studies. Active participation is completing all the SITHKOP002 Plan and cost basic menus assessment tasks on time.


All work is to be entirely of the candidate. Plagiarism is taking and using someone else’s thoughts, writings or inventions and representing them as your own. Plagiarism is a serious act and may result in a learner’s exclusion from a course. When you have any doubts about including the work of other authors in your SITHKOP002 Plan and cost basic menus assessment, please consult your trainer/assessor.

Competency outcome

There are two outcomes of assessments: S = Satisfactory and NS = Not Satisfactory (requires more training and experience).

Once the learner has satisfactorily completed all the tasks for this module the learner will be awarded “Competent” (C) or “Not yet Competent” (NYC) for the relevant unit of competency.

If you are deemed “Not Yet Competent” you will be provided with feedback from your assessor and will be given another chance to resubmit your assessment task(s)

Your task

You are required to complete all questions and tasks for assessment:


List 3 sources of information you can use in your workplace to obtain information on customer profile and food preferences:

Source of information


What are the service style(s) and cuisine(s) used in your workplace? Briefly describe the workplace with its name and website.

Details of workplace as applicable:

 List below all that apply and list menu examples which are used for each service style or type of cuisine used:

CuisineService StyleMenu examples


Complete the following yield tests, calculating the Net yield per Kg and the net portion cost for each commodity based on the net cost per Kg and the portion size per kg provided.

Commodity$ / kgTrimmingsNet Yield/ kgNet cost/kgPortions /kgNet Portion Cost/ $

Q 4:

Read the following data from sales figures of a restaurant to calculate the popularity index for each of the entrées.

Week ending  Oysters Kilpatrick ASalt & Pepper Calamari BGarlic Prawns CSmoked Salmon CAccumulated figure D
Popularity Index %

Q 5:

List the three standard measurements you would use when itemising ingredients and calculating portion yields and/or costs from raw ingredients. Provide an example of each

 Q 6: 

Analyse the following information to explain Butchers yield information and provide answers to following questions below. Please calculate the answers using the formula

As purchase quantity (APQ)10 kg
Edible portion quantity ( EPQ)6 kg
Usable trim weight2.5 kg
Wastage trim weight1.5 kg
  1. Calculate the yield percentage of the chicken.
Formula:                (EPQ ÷ APQ) x 100                                               
  • Usable trim percentage :
Formula:         (Usable trim weight ÷ APQ) x 100                                                      
  • Waste percentage of the Chicken:
Formula:                                                              (Wastage trim weight ÷ APQ) x 100

Q 7:

Identify two ways you can use technology to help you calculate yield and costs, and to write menu content

Q 8:

How would the profit margins and menu type differ in a fine dining establishment compared to a bistro or pub?

What would be cost factors you would need to consider for each of these operations?

Bistro , PubFine dining establishment
Menu type and MarginsMenu type and Margins
Cost FactorsCost Factors

Q 9:

Calculate the selling price of a dish with a food cost per portion of $8.32 and a standard food cost percentage of 28%. Write the answer by using the formula used

Formula:                   Selling Price = Food Cost / (1 – Standard Food Cost Percentage)                                             

Q 10.

Go to the Sydney markets website research and provide an overview of the fruit and vegetables in season relevant to the month you are undertaking this assessment.

Prepare a seasonal 3 course table d’hote menu (fixed menu) using “seasonal recipes” from the site. (Please remember we are in summers and Menu must reflect the season)

The menu must consist of an “Entrees, Mains and a Desert”. The menu must be written professionally and presented accordingly.

Please mention what would be the selling price of the menu written

Fruit and Vegetables in Season
  Seasonal Menu                                     

Recipes: Please note you need to write 3 recipes from the above menu (an entrée, main and dessert) using the provided recipe excel sheet only and cost it

Q 11.

Go to the Australia Tourism:

Research and select 3 restaurants from 2 different states (then click in each on “view more information”) and create 3 different ethnic menus from the different dishes offered by restaurants and provide a link for references.

The 3 ethnic restaurant chosen for research must be of complete separate ethnicity.

 Please provide few names of the dishes served covering all courses from their given “a la carte menu”

Name of the Restaurant: 1   City:     Nourished Kitchen                State: Melbourne   Web link: of the Restaurant: 2   City:      Zaaffran                     State: Sydney   Web link: of the Restaurant: 3 PappaRich City:     Brisbane                        State:   Web link:
Menu 1Menu 2Menu 3

Q 12.

Go to the website and from your research to identify 5 different trends for food and beverages in Australia for 2022-2023 and explain them briefly of their influence which often become foundation for making and updating menus:


Do a research on the net to write briefly: 5 different trends for food and beverages in Australia for 2022-2023


Q 13:

List three ways you can assess the success and popularity of menu items

Q 14.

  1. Customer characteristics vary according to a wide range of factors. Give general examples of how each of the following characteristics will impact on your planning of menus and menu styles in an establishment:
Customer CharacteristicImpact on menu planning and menu style
age range
buying power
income level
social and cultural background

Q 15:

Identify three people you can consult and why during different stages of menu planning?

The three people are:

Q 16:

  1. What is a customer survey/feedback and how can it help you improve your restaurant menu planning

  • Design a customer questionnaire which you can use to evaluate the following types of menus for your practical assessment.

Please ensure that following style of Menus are covered in your feedback form:

Please rate the following menus based on your experience:

f. seasonal

  • How satisfied were you with the variety of dishes offered on the menu?
  • How satisfied were you with the pricing of the menu items?
  • How satisfied were you with the quality of the food served?
  • How satisfied were you with the presentation of the dishes?
  • Did you feel that there were enough healthy and vegetarian/vegan options available on the menu?
  • How satisfied were you with the portion sizes of the dishes?
  • How was the overall dining experience in terms of service, ambiance, and atmosphere?
  • Would you recommend the restaurant to others? Why or why not?
  • Do you have any suggestions or feedback on how we can improve our menus or overall dining experience?
  • Rating Scale:

1 – Poor

2 – Fair

3 – Average

4 – Good

5 – Excellent


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