SITHKOP002 Plan and cost basic menus :
ASSESSMENT COVERSHEET
| Unit: | SITHKOP002 Plan and cost basic menus |
| Course Name: | SIT40516 Certificate IV in Commercial Cookery |
| Assessment Tool: | Assessment Task 3: Report |
| Student must fill this section: | |
| Student Name: | |
| Student ID: | |
| 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: The material I have submitted is my own work;I have kept a copy of all relevant notes and reference material that I used in the production of my work;I have given references for all sources of information that are not my own, including the words, ideas and images of others.” |
| Student signature: | Date: |
| Assessment Completion Status | ||||
| Attempt | Satisfactory | Non-Satisfactory | Date | Assessor’s Signature |
| Initial attempt | ¨ | ¨ | ||
| 2nd attempt/Re-assessment | ¨ | ¨ | ||
| Feedback to student: |
| Information for Student: |
| All work is to be entirely of the Student. |
| General Information for this assessment: 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 or follow the word limits as instructed.For those activities requesting extra evidence such as: research reports, ESSAY reports, etc. The student must attach its own work formatted in double space, Arial 12 pts. All assessment tasks must be addressed correctly in order to obtain a competence for the unit of competency.If the Student doesn’t understand the assessment, they can request help from the assessor to interpret the assessment. All assessments must be submitted online. Note: that the hard copy of the assessments will not be accepted. |
| 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 Student Support. 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 student support providing reasons for re-assessment /appeal. Student support will delegate another faculty 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 management 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, the 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-enroll 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 Sunbeam Request for Appeal of a Decision form with all other supporting documents, if any. This form will be 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 email.The notice of appeal should be in writing addressed to the management 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-enroll 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 Management 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. |
“I understand all the above rules and guidelines for the assessment”
| Full Name | Signature | Date (dd/mm/yyyy) |
| Assessment Task 3: Report |
Instructions to complete this assessment task:
You must complete a report of 500-800 words as part of this assessment. Report must contain following Information:
- How you identify, choose and analysed basic menus
Instructions to complete this assessment task:
- Please write your responses in the template provided.
- You may attach a separate sheet if required.
- You must include the following particulars in the footer section of each page of the attached sheets:
- Student ID or Student Name
- Unit ID or Unit Code
- Course ID or Course Code
- Trainer and assessor name
- Page numbers
- You must staple the loose sheets together along with the cover page.
- You must attach the loose sheets chronologically as per the page numbers.
- Correction fluid and tape are not permitted
- Please do any corrections by striking through the incorrect words with one or two lines and rewriting the correct words.
- The premise of the project report must be closely related to the previous assessment tasks.
- This submission must be well presented and follow the guidelines and instructions provided.
- Please follow the format as indicated in the template section below.
- One of the most important steps that you can take: proofread your project report.
- Report must be of 500- 800 words in length, using 11-point font, double-spaced, and must include a cover page, table of contents, introduction, body, summary or conclusion, and works cited.
- Appropriate citations are required.
- All RTO policies are in effect, including the plagiarism policy.
Resources required to complete the SITHKOP002 Planning and cost basic menus assessment task:
- Computer
- Internet
- MS Word
- Printer or e-printer
- Adobe acrobat/reader
Assessment task Instructions:
- This assessment task requires you to assume/ take on the role of an owner at the MARIOT Restaurant.
- You must establish, identify and analyse basic menus to prepare a report on cost and content of menus for an organization of his choice.
- You must prepare report on cost and content of menus as per the provided template to them.
- Report must contain original content and should not be a “copy” of someone else’s work.
- Report must be of 500- 800 words in length, using 11-point font, double-spaced, and must include a cover page, table of contents, introduction, body, summary or conclusion, and works cited.
- Your report should be based upon:
- The findings and learning from Assessment task 2
- Comprehensive analysis of the findings
- Variety of sources of Information including published and upublished material
- Trainer must assess the performance as per the performance criteria and checklist provided.
Report:
Task:
The MARIOT Restaurant that you opened in partnership with Mr. Sparrow is running from past one month and you observed many things which will be beneficial for the sake of restaurant. Your patner Mr. Sparrow is back and now you need to discuss all the important constraints required for running the restaurant.
While discussing, you need to prepare a report and in this report you must include:
Menu content:
- Write the menus with help of appealing words according to business service style.
- Write the correct names for style of cuisines with help of descriptive writing to promote sales.
- Select menu items that provide high yield.
- Write the seasonal products and commodities on menu content along with price list.
Cost menus:
- You need to evaluate the portion yeilds and costs from raw materials to price menu to achieve maximum profit.
- Calculate the cost-effectiveness of itemise proposed component dishes or food production items.
- Evaluate the profit margins, mark-up procedures and rates.
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