SITHKOP010 PLAN AND COST RECIPES

SITHKOP010 PLAN AND COST RECIPES

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SITHKOP010 PLAN AND COST RECIPES UNIT OVERVIEW

AQF SPECIFICATIONS FOR PLAN RECIPES ASSESSMENTS

AQF SPECIFICATIONS FOR PLAN RECIPES ASSESSMENTS

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KNOWLEDGE

SKILLS

APPLICATION

ACSF SPECIFICATIONS AND FOUNDATION SKILLS

SUBMITTING ASSESSMENTS

TRAINING RESOURCES

UNIT ASSESSMENT PLAN

UNIT ASSESSMENT 1

UNIT KNOWLEDGE ASSESSMENT (UKA)

STUDENT TO COMPLETE AND SUBMIT

STUDENT INSTRUCTIONS:

UNIT ASSESSMENT 2

UNIT SKILLS ASSESSMENT (USA)

STUDENT TO COMPLETE AND SUBMIT

PROJECT ASSIGNMENT

Corporate Office

Aussienment Pvt.Ltd

Marketing

Manager / Director

Editor-in-Chief

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.

The unit applies to hospitality and catering organisations. Menus can be for ongoing food service, for an event or function, or for a food product range such as patisserie products.

It applies to cooks, patissiers and catering personnel who usually work under the guidance of more senior chefs.

Element	Performance Criteria
1.Identify customer preferences.	1.1.Identify current customer profile for the food business.
1.Identify customer preferences.	1.2.Analyse food preferences of customer base
2.Plan menus.	2.1.Generate a range of ideas for menus for dishes or food production ranges, assess their merits, and discuss with relevant personnel.
	2.2.Choose menu items to meet customer preferences.
	2.3.Identify organisational service style and cuisine, and develop suitable menus.
	2.4.Include balanced variety of dishes or food production items for the style of service and cuisine.
3.Cost menus.	3.1.Itemise proposed components of included dishes or food production items.
	3.2.Calculate portion yields and costs from raw ingredients.
	3.3.Assess cost-effectiveness of proposed dishes or food production items and choose menu items that provide high yield.
	3.4.Price menu items to ensure maximum profitability.
4. Write menu content.	4.1.Write menus using words that appeal to customer base and fit with the business service style.
	4.2.Use correct names for style of cuisine.
	4.3.Use descriptive writing to promote sale of menu items.
5.Evaluate menu success.	5.1.Seek ongoing feedback from customers and others, and use to improve menu performance.
	5.2.Assess success of menus against customer satisfaction and sales data.
	5.3.Adjust menus based on feedback and profitability.
Performance Evidence
identify and evaluate the food preferences of customer groups with differing characteristics and use to inform menu planning

APEX AUSTRALIA VOCATIONAL EDUCATION | SITHKOP010 – Learner Assessment Pack v1.0 – October_2022 CRICOS: 03156M RTO Code: 91606

Page 3 of 31

develop and cost each of the following menu types based on above information: à la carte buffet cyclical degustation ethnic set table d’hôte seasonal

evaluate success of the above menus by obtaining at least two of the following types of feedback: customer satisfaction discussions with: o customers o employees during the course of each business day o customer surveys improvements suggested by: o customers o managers o peers o staff o supervisors o suppliers regular staff meetings that involve menu discussions seeking staff suggestions for menu items

develop the above menus within commercial time constraints, demonstrating: use of balanced variety of dishes and ingredients methods for determining costs of supply for ingredients methods and formulas for calculating portion yields and costs from raw ingredients methods for responding to feedback and adjusting menus methods for achieving desired profit margins, mark-up procedures and rates use of different types and styles of menus for dishes or food production ranges.

Knowledge Evidence

organisation-specific information: sources of information on current customer profile and food preferences service style and cuisine costs of supply for ingredients

methods and formulas for calculating portion yields and costs from raw ingredients: butcher’s test standard measures standard yield tests

hospitality and catering industry desired profit margins, mark-up procedures and rates

different types and styles of menus for dishes or food production ranges for different types of food outlets

range of food preferences relating to: • contemporary eating habits cultural and ethnic influences popular menu items quick service foods seasonal dishes

• variety of food products

differing characteristics of customer groups: age range buying power gender income level social and cultural background

influence of seasonal products and commodities on menu content

naming conventions and culinary terms for a variety of cuisines

formats for and inclusion of menus presented to customers

methods of assessing the popularity of menu items: customer surveys • popularity index sales data.

Assessment conditions

Skills must be demonstrated in an operational commercial kitchen. This can be: •an industry workplace •a simulated industry environment, such as a training kitchen servicing customers.

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.

This assessment is set in accordance with the criteria for AQF Level 4. As stated in the AQF specification for the Diploma qualifications must be designed and accredited to enable graduates to demonstrate the learning outcomes expressed as knowledge, skills and the application of knowledge and skills specified in the level 5 criteria and the Diploma descriptor.

Students at this level will have specialised knowledge and skills for skilled/paraprofessional work and/or further learning.

Students at this level will have technical and theoretical knowledge in a specific area or a broad field of work and learning.

Students at this level will have a broad range of cognitive, technical and communication skills to select and apply methods and technologies to:

analyse information to complete a range of activities
provide and transmit solutions to sometimes complex problems
transmit information and skills to others

Students at this level will apply knowledge and skills to demonstrate autonomy, judgement and defined knowledge responsibility in known or changing contexts and within broad but established parameters

The term ‘Foundation Skills’ is currently used to include the core skills defined in the Australian Core Skills Framework (ACSF) as well as the employability skills identified by employers as critical for effective performance in the workplace. The core skills of the ACSF include reading, writing, oral communication, numeracy and learning.

Foundation skills encompass the core skills of reading, writing, oral communication, numeracy and learning as described by the Australian Core Skills Framework (ACSF), and the Employability Skills/Core Skills for Work. They exist on a continuum from very basic skills to highly-developed and specialist skills. The foundation skills have been addressed in the assessment as part of the performance criteria for this unit.

Should the student still be deemed ‘Not Competent’, the student should be offered the opportunity to undertake a supplementary assessment or appeal the result.

Students should submit assessment tasks with the provided cover sheet.

Assessments should be submitted on or before their due date. Extensions for individual assessment tasks may be negotiated in specific circumstances. Consultation on this must occur prior to the due date and extensions due to illness will require a medical certificate. Extensions must be confirmed by the Academic Manager in writing.

The student will have access to the following:

AIE Student Workbook
PowerPoint presentation
Learner Assessment Pack (LAP)
Access to a computer, the Internet and word-processing system such as MS Word.

To demonstrate competence in this unit, you must be assessed as satisfactory in each of the following assessment part.

Evidence recorded	Evidence Type/ Method of assessment	Evidence Submitted
Unit Assessment 1	Unit Knowledge Assessment (UKA)	Yes / No
Unit Assessment 2	Unit Skills Assessment (USA)	Yes / No

You are required to demonstrate the knowledge you have gained from undertaking SITHKOP010 Plan and cost recipes unit of competency.

All questions must be answered correctly to be completed satisfactorily.

All knowledge assessments are untimed and are conducted as open book (this means student can refer to textbooks or any resources).

Student may handwrite/use computers to answer the questions.

This assessment task may be completed in a classroom, at home, learning management system (i.e. Moodle), or independent learning environment.

You must complete all questions unassisted by the assessor or other personnel but may refer to reference material as needed.

Submission details

The Assessment Task is due on the date specified by your trainer. Any variations to this arrangement must be approved in writing by your trainer.

Fill out and attach the Assessment Submission form to the documents you are submitting to be marked.

Please answer each question on a separate page provided and clearly indicate the question number at the top of the page.

The Trainer/Assessor may further prompt and question in order to receive answers of appropriate quality or if further clarification is required and to validate authenticity of your submitted work.

Q1. List 3 sources of information you can use in your workplace to obtain information on customer profile and food preferences:

Q2. What are the service style(s) and cuisine(s) used in your workplace or any other restaurant that you have worked in? List all that apply and list menu examples which are used for each service style or type of cuisine used:

Cuisine	Service Style	Menu examples

Q3.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.

Commodit y	$ / kg	Trimming s	Net Yield/ kg	Net cost/kg	Portions /kg	Net Portion Cost/ $
*Vegetable* s
Beans	2.95	16%		2.364	10
Broccoli	4.85	24%		3.696	10
Carrots	1.40	16%		1.176	10
Cauliflower	5.75	22%		4.496	10
Kohlrabi	4.28	32%		3.059	10
Spinach	10.60	18%		8.680	10
Onions	2.45	14%		2.288	20
*Meat*
Sirloin	16.80	26%		12.308	4
Loin of Pork	14.80	14%		12.728	4
Leg of Lamb	8.90	27%		6.688	4

SITHKOP010 PLAN AND COST RECIPES

Q4. 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, Pub	Fine dining establishment
Menu type and Margins	Menu type and Margins

Cost Factors	Cost Factors

SITHKOP010 PLAN AND COST RECIPES

Q5. Go to the Sydney markets website www.sydneymarkets.com.au and provide an overview of the fruit and vegetables in season relevant to the month you are undertaking this assessment. Select 3 seasonal recipes from the recipe section on that site which could be used for a seasonal 3-course menu.

Q6.Go to the Australia Tourism website http://www.australia.com/en/things –to –do/food –and wine/the –best –halal –restaurants –in –australia.html , 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 which provide a link.

Restaurant 1	Restaurant 2	Restaurant 3
Menu 1	Menu 2	Menu 3

SITHKOP010 PLAN AND COST RECIPES

Q7. Go to the following 2 websites and identify 6 different trends for food and beverages in Australia for 2016:

http://ausfoodnews.com.au/2015/10/21/top –global –food –and –drink –trends –for –2016.html

Q8. 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 Characteristic	Impact on menu planning and menu style
Age range
Buying power
Gender
Income level
Social and cultural background

SITHKOP010 PLAN AND COST RECIPES

Q9. Design a customer questionnaire which you can use to evaluate the following types of menus for your practical assessment.

The questions need to be clear and objective. The questions must be rated from e.g. 1-5 (1 is poor/5 is excellent). Allow a space at the end to permit customers to comment.

Remember, the aim of your questions is to obtain valid feedback and to enable you to make improvements to your menus.

à la carte
buffet
cyclical
degustation
ethnic
set
table d’hôte
seasonal

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:

Support Info

Food cost Percentage: Food Cost : Sales Price x 100 = Food Cost Percentage %

Individual Menu Item (Variable %): Portion Cost : Priced Menu Item x 100= Food Cost %

Setting the Selling Price: Portion Cost : Targeted Food Cost Percentage x 100 = Selling Price

SITHKOP010 PLAN AND COST RECIPES

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.

B. The dishes must provide a balanced variety on offer and within the courses offered including the following:

colours o cooking methods o delicacies
flavours
nutritional values
presentation
seasonally available ingredients o tastes o textures.

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 SITHKOP010 PLAN AND COST RECIPES 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. ▪ 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

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”

I. 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?

MENU 1 ASSESSMENT CRITERIA

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
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 colors within dishes and in a menu, type is appealing
dishes within a menu type provide a variety of tastes
dishes within a menu type provide a variety of different texture 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
each commodity is listed in a standard recipe card
the yield test values are establishing 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
the menu/dish is written in an appealing way, creating interest
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 topork/chicken schnitzel “Vienna style”
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

the menu /dishes are evaluated using evaluation methods outlines in the instructions

A sales analysis ids performed where this is part of the evaluation strategy

1. Menu 2 – Plan a buffet menu.

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.

Ans: we will plan a Mediterranean theme. Some suitable dishes typically included for this type of buffet are hummus, baba ganoush, tabbouleh, falafel, shawarma, grilled chicken kebabs, spanakopita, stuffed grape leaves, and baklava.

The dishes must provide a balanced variety on offer and within the courses offered including the following:

colours o cooking methods o delicacies o flavours o nutritional values o presentation
- seasonally available ingredients o tastes o 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 2”

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. The food cost for this buffet must not exceed 30%. The cost per person need to fit the profile of your establishment you have identified in Question 1 of this assessment.

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.
- 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

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 2”

Which dishes were most popular? Which dishes would you remove from the buffet in future – for which reasons?

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
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 colors within dishes and in a menu, type is 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
Each commodity is listed in a standard recipe card
The yield test values are establishing 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
The menu/dish is written in an appealing way, creating interest
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”
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
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 strategy.

2. Menu 3 Plan a cyclical menu.

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 o cooking methods o delicacies o flavours o nutritional values o presentation

seasonally available ingredients o tastes o 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 3”

Establish standard recipe cards for each dish, listing the ingredients and required quantities and cost these to meet the required margins set out in A.

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.

Write the menu using an attractive font of your choice, no smaller than size 12.
- 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

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 3”

Which dishes were most popular? Which dishes were most profitable? What other options could you use for future cyclical menus to reduce your food cost whilst ensuring customer satisfaction?

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 colors within dishes and in a menu, type is 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
Each commodity is listed in a standard recipe card
The yield test values are establishing 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
The menu/dish is written in an appealing way, creating interest
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”
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
The menu /dishes are 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 strategy.

3. Menu 4 Plan a degustation menu.

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:

colors o cooking methods o delicacies o flavors nutritional values o presentation

seasonally available ingredients o tastes o 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 SITHKOP010 PLAN AND COST RECIPES assessment marked “Menu 4”

Establish standard recipe cards for each dish, listing the ingredients and required quantities, which must reflect the portion sizes for a degustation menu based on the number of courses provided.

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.

Write the menu using an attractive font of your choice, no smaller than size 12.
- 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

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 4”

What was the feedback received, and accordingly what should be improved for a degustation menu in the future?

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 colors within dishes and in a menu, type is 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
Each commodity is listed in a standard recipe card
The yield test values are establishing 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
The menu/dish is written in an appealing way, creating interest
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”
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
The menu /dishes are 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 strategy

4. Menu 5 Plan an ethnic menu.

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 o cooking methods o delicacies o flavours o nutritional values o presentation

seasonally available ingredients o tastes o 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 5”

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.

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.
- 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

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 5”

What was the feedback received, and accordingly what should be improved when planning future ethnic menus in the future?

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 dishes within one menu type provide variety and repetitions are avoided
The colors within dishes and in a menu, type is 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
Each commodity is listed in a standard recipe card
The yield test values are establishing 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
The menu/dish is written in an appealing way, creating interest
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”
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

The feedback is collated and attached
The feedback is interpreted correctly
A sales analysis ids performed where this is part of the evaluation strategy.

5. Menu 6 Plan a set /table d’hôte menu.

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:

colors o cooking methods o delicacies o flavors o nutritional values o presentation seasonally available ingredients o tastes o 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 SITHKOP010 PLAN AND COST RECIPES 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.
- 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

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 SITHKOP010 PLAN AND COST RECIPES 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?

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 colors within dishes and in a menu, type is 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
Each commodity is listed in a standard recipe card
The yield test values are establishing 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
The menu/dish is written in an appealing way, creating interest
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”
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
The menu /dishes are 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 strategy.

6. Menu 7 Plan a seasonal menu.

Plan a seasonal menu, relevant to the time of the year/month and the region where you undertake this SITHKOP010 PLAN AND COST RECIPES 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 specialty 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:

colors o cooking methods o delicacies o flavors o nutritional values o presentation

seasonally available ingredients o tastes o 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.
- 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

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?

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Menu to be developed	Menu type (all required overall)	Evaluation of each menu (use at least 2 methods overall)
Menu 1:



Menu 2:

Menu 7: