SITHKOP010 Plan and cost recipes

SITHKOP010 Plan and cost recipes :

Assessment cover sheet

Student Must Fill this Section
Unit Code / Title
Qualification Code / Title:
Due Date :

Student Name:
Student ID:			Term:	Year:
Privacy Release Clause:	“I give my permission for my assessment material to be used in the auditing, assessment validation & moderation Process”.
Authenticity Declaration:	“I declare that:
Student Signature:		Date:

Assessment Outcome
Assessor Name:
Attempt and Tasks	Satisfactory	Not Yet Satisfactory	Date	Assessor Signature
Initial attempt		
Re- attempt/Re-assessment		
Assessment Task 1		
Assessment Task 2		

Assessor Feedback to Students

Assessment Outcome:		Competent		Not yet Competent
Assessor Name:
Assessor Signature:

Information for Student:

Re-assessment of Result & Academic Appeal procedures:

If a student is not happy with his/ her results, that student may appeal against their grade via a written letter, clearly stating the grounds of appeal to the Chief Executive Officer. This should be submitted after completion of the subject and within fourteen days of commencement of the new term.   Re-assessment Process:                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                  An appeal in writing is made to the Academic Manager providing reasons for re-assessment /appeal.                                                                               Academic Manager will delegate another member to review the assessment. The student will be advised of the review result done by another assessor. If the student is still not satisfied and further challenges the decision, then a review panel is formed comprising the lecturer/trainer in charge and the Academic Manager or if need be an external assessor. The Institute will advise the student within 14 days from the submission date of the appeal. The decision of the panel will be deemed to 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 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 reassessment will be borne by the Institute. The external assessor will base his/her judgement based on principles of assessment. These principles require assessment to be reliable, fair, practical and valid. Academic Appeals: If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal through academic appeals handling protocol. To appeal a decision, the person is required to complete the TKL- Request for Appeal of a Decision form with all other supporting documents, if any.  This form is available via our website. The completed Request for Appeal form is to be submitted to the Student Support Officer either in hard copy or electronically via the following contact details: Student Support Officer, TKL College  Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 , Email: [email protected] The notice of appeal should be in writing addressed to the Chief Executive Officer and submitted within seven days of notification of the outcome of the re-evaluation process. If the appeal is not lodged in the specified time, the result will stand and you must re-enrol in the unit. In emergency circumstances, such as in cases of serious illness or injury, you 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. The decision of Chief Executive Officer will be final. Student would then have the right to pursue the claim through an independent external body as detailed in the students’ complaint / grievance policy.

Plagiarism: Plagiarism means to take and use another person’s ideas and or manner of expressing them and to pass them off as your own by failing to give appropriate acknowledgement. This includes material sourced from the internet, RTO staff, other students, and from published and unpublished work. Plagiarism occurs when you fail to acknowledge that the ideas or work of others are being used, which includes:   Collusion: Collusion means unauthorised collaboration on assessable work (written, oral or practical) with other people. This occurs when a student presents group work as their own or as the work of someone else. Collusion may be with another RTO student or with individuals or student’s external to the RTO. This applies to work assessed by any educational and training body in Australia or overseas. Collusion occurs when you work without the authorisation of the teaching staff to: with one or more people to prepare and produce work Both collusion and plagiarism can occur in group work. For examples of plagiarism, collusion and academic misconduct in group work please refer to the RTO’s policy on Academic integrity, plagiarism and collusion. Plagiarism and collusion constitute cheating. Disciplinary action will be taken against students who engage in plagiarism and collusion as outlined in RTO’s policy. Proven involvement in plagiarism or collusion may be recorded on students’ academic file and could lead to disciplinary

Assessment Requirements

You are required to complete and pass every task in the assessment in order to be deemed competent.

Assessment Schedule

Task	Due Date	Student  Signature	Trainer Signature	Comments
Task 1-2	Week 3

Introduction

Welcome to the Student Assessment Tasks for SITHKOP010 Plan and cost recipes. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course.

Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide provides important information for you relating to completing assessment successfully.

Assessment for this unit

For you to be assessed as competent, you must successfully complete two assessment tasks:

Assessment Task 1: Knowledge questions

Information for students

Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you:

• review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide
• comply with the due date for assessment which your assessor will provide
• adhere with your RTO’s submission guidelines
• answer all questions completely and correctly
• submit work which is original and, where necessary, properly referenced
• submit a completed cover sheet with your work
• avoid sharing your answers with other students.

Assessment information

Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide.Refer to the appendix for information on: where this task should be completedthe maximum time allowed for completing this assessment taskwhether or not this task is open-book. Note: You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix B of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that.

Questions

Provide answers to all of the questions below.

1. List five sources of information that you could use to find information on your organisation’s current customer profile and food preferences.

• Outline each of the following service styles.

Menu Style	Description
À la carte
Buffet
Cyclical
Degustation
Set
Table d’hote

• List three types of cuisine.

• Describe three sources of information that you can use for determining the cost of supply for ingredients.

• Describe the following methods and formulas for calculating dish profitability and viability.

	Definition	Formulas/Method
Budgeted sales price
Standard measures
Food cost percentage
Standard yield tests
Mark up
GST added on to determine final sale price
GST off sale price to determine portion cost

• Give an example of how each of the listed food preferences can influence recipe planning.

Classical
Contemporary
Cultural and ethnic
Seasonal
Variety of food products

• Give an example of how each of the listed customer characteristics can influence recipe planning.

Age range
Gender
Budget or buying power
Dietary requirements or preferences
Location
Social and cultural background

• Outline how the availability of seasonal produce might influence your recipe planning process.

Assessment Task 1: Checklist

Student’s name:
Did the student provide a sufficient and clear answer that addresses the suggested answer for the following?	Completed successfully?			Comments
	Yes		No
Question 1
Question 2
Question 3
Question 4
Question 5
Question 6
Question 7
Question 8
Assessor Feedback:
Assessor name:
Assessor signature and Date:

Assessment Task 2: Plan and cost recipes

Information for students

Tasks required for this unit This unit of competency requires that you:
Instructions for how you will complete these requirements are included below.

Activities

Complete the following activities.

Successful completion of this unit requires that you complete the range of tasks listed above. It is important that you provide evidence that you have successfully completed each task. Below is a guide to the skills and knowledge you must demonstrate when you are completing each task. We have provided a number of templates to assist you and you will find these in the student resources. What do I need to demonstrate? During this task, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include:   How will I provide evidence? In your student resources folder, you will find a number of templates, each of which you must complete. Detailed instructions for completing each of the templates are provided below. Tips for completing Plan and cost recipes Most importantly, ask for help if you are having trouble!

In this step, you need to: The food business could be your RTO’s training kitchen or a workplace. Customers can be a group of customers of your RTO’s training kitchen (these could be fellow students or actual customers) or your workplace. Your assessor will assist you to identify a suitable food business and customers. Use the Customer Preferences and Recipe Planning Template to record the information about the food business’ current customer profile. To complete this template, you will also need to interview a minimum of four (4) customers about their food preferences.  Use the questions included in the Customer Preferences and Recipe Planning Template and then then interview each of your four customers, documenting their answers in the template. As this unit requires you to demonstrate that you can use oral communication skills for asking questions that inform recipe choice and listening and responding to each customer’s feedback, you will also need to arrange with your assessor to observe you completing at least two of the interviews. Your assessor can watch the interviews in person, or you can record your interviews for your assessor to view later. Speak to your assessor about whether the observations will be in person on recorded. Please note that you will also use the information recorded in your Customer Preferences and Recipe Planning Template to plan your recipes. You will need to generate ideas based on identifying customer preferences and then select twelve dishes or food production types for which you will develop recipes. The twelve recipes must consist of three (3) complete dishes or food production items for four of the following menu types: In the next activity, you will cost these recipes.

Complete your Customer Preferences and Recipe Planning template in full and submit to your assessor.

For this part of the assessment, you need to document, as well as cost your twelve (12) recipes. The recipes need to be created in spreadsheet format and a Standard Recipe Card template has been provided for you in your student resources. The standard recipe card requires you to complete the following information: Please note that your assessor will provide you with a commodity price list for the ingredients which you will use for in your menus.

Record your 12 dishes or food production items in your Standard Recipe Card template and submit to your assessor.

Once you have developed your recipes, you need to evaluate them to check that the dishes or food production items will sell well. Choose three of the recipes that you have developed and that you feel you would like feedback on. Arrange to meet with at least two colleagues (fellow students or workplace colleagues) to discuss and seek feedback on the two recipes. At the meeting you will advise your colleagues of the following: Use the questions in the Recipe Feedback Template and record the feedback you receive.

Record the feedback received as well as what changes or improvements you would make to your dishes on the Recipe Feedback template and submit to your assessor.

Assessment Task 2: Checklist

Has the following been completed?			Completed successfully?		Comments
			Yes	No
The student has identified customer preferences by:
The student has used oral communication skills to ask questions and listened to responses.
The student has generated a range of ideas for dishes or food production ranges.
The student has planned and cost recipes for three complete dishes for any four of the following menu types (12 recipes in total):
The student has chosen dishes to meet the food business’ service style and cuisine and meet customer preferences.
The student has included a balanced variety of dishes or food production items for the service style and cuisine.
The student has itemised proposed components of included dishes or food production items.
The student has calculated portion yields and costs from raw ingredients.
The student has assessed cost-effectiveness of proposed dishes or food production items and identified ingredients that provide high yield.
The student has priced menu items to ensure maximum profitability and included calculating mark-ups and selling price.
The student has written correct dish descriptions including using words that will:
The student has sought out feedback from supervisor or colleagues to determine saleability of dishes.
The student has compared dishes or food production items based on their anticipated yield, budgetary constraints and profitability.
The student has evaluated dishes by using the feedback from supervisor or colleagues to determine saleability of dishes.
The student has adjusted recipes based on feedback provided and profitability.
Assessor Feedback:
Assessor name:
Assessor signature and Date:

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