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SITHKOP010 Plan and cost recipes

24 April 2024 13:13 PM | UPDATED 4 weeks ago

SITHKOP010 Plan and cost recipes :

SITHKOP010 Plan and cost recipes

STUDENT

ASSESSMENT BOOKLET

SITHKOP010

Plan and cost recipes

STUDENT NAME:                                                                                    STUDENT ID:                                                                                           SUBMISSION DATE:                                                                                

NOTE

  1. Penalties exist for plagiarism and academic dishonesty.
  2. Make sure you are aware of the requirements set by my Trainer/Assessor.
  • Retained a copy of your Assessment.

SITHKOP010 – Plan and cost recipes Student Assessment Booklet | Version 2.1

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ASSESSMENT A – SHORT ANSWER

LEARNER INSTRUCTIONS

This assessment assesses the knowledge evidence requirements of the unit of competency. Learners must answer all questions correctly to be deemed satisfactory in this task.

  • You are required to answer all questions.
  • Read each question carefully. Ensure you have provided all required information in your response.
  • On completion, submit your assessment to your assessor via the LMS.
  • These questions assess your understanding of the techniques and principles that underpin this unit.
  • Should you require ‘reasonable adjustment’ to complete this assessment, discuss the options with your assessor prior to attempting the task. Reasonable adjustment means modifications or changes are made to an assessment to take into account an individual learner’s needs.
  • Your assessor will discuss the conditions of assessment, e.g., open or closed book, time limits for completion, etc., with you prior to attempting this task.
  • To be deemed satisfactory in this task you are required to answer all questions correctly. Your assessor will determine how many attempts are allowed for each question.
  • To complete this assessment, you will require access to the learner resource for this unit, the internet and a computer (if submitting via LMS) or a pen (if submitting hard copy).
  • On completion, submit your assessment to your assessor.

Note: Successful completion of this assessment does not mean you have achieved all requirements of the unit of competency. An overall decision of competence for the unit will not be made until all assessments are completed. Talk to your assessor or trainer to identify additional assessments required.

SITHKOP010 – Plan and cost recipes Student Assessment Booklet | Version 2.1

Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D

Q1:      List three sources where you might obtain information on your organisation’s customer profile and food preferences.

Q2:      What is the profile of customers in your workplace or training environment? Include the following in your response.

SITHKOP010 – Plan and cost recipes Student Assessment Booklet | Version 2.1

Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D

Q3:     To ensure the success of your menus, you must begin by analysing your customer base and their food preferences. List three questions you might ask to confirm their preferences.

Q4:     Can you identify the customers’ food preferences? Match the menu items to the customers based on their characteristics. Record your answers in the table provided.

MenuCustomer
Early bird special! Soup of the day Choice of salad or bread roll12.95 
Includes cuppa and cake  
Seared scallops on sautéed potato & parmesan gnocchi with chanterelles & garlic sauce                        34.00 Aged rump of wagyu beef with sautéed mushrooms, pomme mousseline, red wine sauce                  37.00 
Steak and chips with salad Grilled vegetable wrap Mini fish and chips14.95 11.95 8.50 
Classic burger and chips Half chicken and chips BBQ chicken and bacon roll10.95 10.95 8.95 

SITHKOP010 – Plan and cost recipes Student Assessment Booklet | Version 2.1

Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D

Q5:      Based on the types of entrées offered on the menu below, what is this organisation’s service style and cuisine?

Q6:      Match the food outlet information to the appropriate service style.

Select from the following options: fast food / fine dining / casual dining / bistro dining / café.

Outlet informationService style
Disposable paper placemats 
This small café changes its menu often and writes selections onto a blackboard. 
Flip stand in the centre of the table. 
A single laminated A4 sheet of paper with the menu printed on the front and back. 
Stylish print bound in a leather folder. 

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Q7:     Describe the key features and inclusions of the following types and styles of menus.

  1. À la carte

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  • Table d’hote (set menu)

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  • Function

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  • Cyclical

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  • Buffet

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  • Degustation

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  • Ethnic

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Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D

Q8:      What type of menu would suit the following types of businesses? Enter your responses in the space provided.

Type of businessMenu type
A wedding reception centre 
A prison 
A casual Mexican restaurant 

Q9:      You have been asked to review the following draft menu and have listed the characteristics of each dish in the chart below to assist with checking that a balanced variety of dishes or food production items are included. Use the draft menu and corresponding characteristics chart to answer the following questions.

SITHKOP010 – Plan and cost recipes Student Assessment Booklet | Version 2.1

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  Dish  ColourMain ingredien t  FlavourCooking method  TextureSize & shape  Temp
  Appetiser       
  Soup       
Main course       
  Dessert       
  1. Asses the menu and characteristics chart and identify the three imbalances with this menu.

SITHKOP010 – Plan and cost recipes Student Assessment Booklet | Version 2.1

Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D

  • How can you generate a range of ideas for dishes to fix the imbalances in the proposed menu?
  • List three criteria that must be met when choosing feasible dishes for the new menu.

SITHKOP010 – Plan and cost recipes Student Assessment Booklet | Version 2.1

Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D

Q10: When calculating the cost of proposed dishes, you need to know how much each complete dish costs. List five dish components or food production items that should be itemised in your establishment’s spreadsheet or database for planning and costing standard recipes.

Q11: What documents can you use to identify the purchase price or cost per unit of each ingredient?

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Q12: 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 one.

Q13: You buy 10 kg carrots. After washing, peeling and trimming you have 9 kg left.

Calculate the yield % of the carrots. Show the formula you used and how you arrived at this figure.

SITHKOP010 – Plan and cost recipes Student Assessment Booklet | Version 2.1

Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D

Q14: You have obtained the following butcher’s yield information about whole raw chickens.

As purchased quantity (APQ)                     – 10 kg

Edible portion quantity (EPQ)                    – 6 kg

Usable trim weight                                         – 2.5 kg

Waste trim weight                                          – 1.5 kg

Calculate the yield % of the chicken using the butcher’s test. Show how you arrived at this figure.

Q15: Calculate the usable trim % of the chicken using the butcher’s yield test. Show how you arrived at this figure.

SITHKOP010 – Plan and cost recipes Student Assessment Booklet | Version 2.1

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Q16: Calculate the waste % of the chicken using the butcher’s yield test. Show how you arrived at this figure.

Q17: Read the following information and calculate the food cost percentage for this dish. Show your working out. Round your answers up to two decimal places.

Portion cost for recipe: $7.62 Selling price: $25.90

SITHKOP010 – Plan and cost recipes Student Assessment Booklet | Version 2.1

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Q18: A dish has a food cost per portion of $7.22 and a standard food cost percentage of 28%.

Calculate the following information stating the formulas you use. Show your working out. Round your answers up to two decimal places.

  1. Calculate the profitable selling price of the dish.
  • Calculate the GST.

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Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D

  • What is the GST-inclusive selling price of the dish?

Q19: How do seasonal products and commodities influence the types of recipes and dishes you choose for a menu?

SITHKOP010 – Plan and cost recipes Student Assessment Booklet | Version 2.1

Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D

Q20: You have been asked to calculate the cost of a new dish based on the portion yields calculated in your establishment’s software system. What financial records might you need access to ensure the cost of the new dish is financially viable and results in the establishment making a profit?

Q21: Read the recipe provided. Use your creative skills to rewrite this dish name and description using words that appeals to well-travelled baby boomers with high buying power. It is for a menu in an upmarket, inner-city a la carte restaurant located in your state or territory.

Make sure the updated wording reflects current dining and cultural trends. Be sure to include any relevant geographical descriptors or cuisine style.

Recipe: Yellowtail kingfish with salad                                         Retail price: $35.90

Ingredients and method
   
   
   
   
   
   
   
   
 

SITHKOP010 – Plan and cost recipes Student Assessment Booklet | Version 2.1

Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D

SITHKOP010 – Plan and cost recipes Student Assessment Booklet | Version 2.1

Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D

Q22: What do the following culinary terms mean and what types of cuisine does it originate from?

Enter your responses in the space provided.

Culinary termCuisineMeaning/Description
      Raita  
      Tempura  
      Phad  
      Fritto  

SITHKOP010 – Plan and cost recipes Student Assessment Booklet | Version 2.1

Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D

Q23: Your establishment has recently updated its seasonal menu for Summer and you notice customers have been asking for a dish that is no longer available. Your colleague tells you that the dish is only available on the Autumn and Winter menu.

  1. You want to propose the dish be re-introduced to the Summer menu. Who can you go to for feedback and to determine if it the dish is a viable option at this time of year?
  • Your manager tells you that due to seasonal availability and cost of ingredients, the dish was removed from the Summer menu. You have also had feedback that two other menu items are not popular with customers. One isn’t very tasty and the other is too expensive. What could you do to adjust the recipes of the deleted and unpopular dishes based on this feedback?

SITHKOP010 – Plan and cost recipes Student Assessment Booklet | Version 2.1

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ASSESSMENT B – OBSERVATION REPORT (LEARNER)

LEARNER INSTRUCTIONS

You are required to do the following.

  • Complete the practical tasks as instructed by your assessor. Your assessor will discuss the tasks to be completed in each observation prior to commencing the assessment.
  • You may be required to perform some tasks multiple times to meet the requirements of the unit of competency.

OVERVIEW OF TASKS

You must complete the following assessment tasks.

  • Develop and cost recipes for three complete dishes for use in four menu types (12 recipes in total).
  • When developing the recipes, identify the food preferences of customer groups and use them to inform recipe planning.
  • Develop and cost the recipes in spreadsheet format.
  • Seek feedback on dishes and implement improvements as required.

ASSESSOR TASKS

Your assessor will do the following.

  • Provide you with an observation checklist that lists the skills/tasks they will observe you performing in the workplace. Please familiarise yourself with the observable skills outlined in the Observation report prior to starting an observable task.
  • Contextualise observations to suit your workplace or training environment.
  • Observe you in an operational (live or simulated) environment using a range of skills/tasks.
  • Ask you questions relating to specific tasks you are demonstrating to ensure you have the required knowledge.
  • Provide access to industry current equipment, technology and software, and legislative and regulatory resources and documentation as specified in the assessment conditions.
  • Use the checklist to observe you using a range of skills/tasks.
  • Record comments and feedback based on their observation of your performance.
  • Ensure that you can consistently perform all tasks multiple times (or where not specified, at least once) satisfactorily.
  • When necessary, complete an additional checklist as a record of the skills and techniques you are required to perform to achieve a satisfactory outcome in this assessment.
  • Your assessor may upload a photo of you holding the completed recipe cards as supporting evidence of the completed task and to verify authenticity.
  • Decide when you are competent at all tasks.
  • Record the results of your practical demonstration tasks and provide you with feedback.

Note: Successful completion of this assessment does not mean you have achieved all requirements of the unit of competency. An overall decision of competence for the unit will not be made until all assessments are completed. Refer to the assessment mapping document to identify additional assessments required.

SITHKOP010 – Plan and cost recipes Student Assessment Booklet | Version 2.1

Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D

ASSESSMENT C – CASE STUDY

LEARNER INSTRUCTIONS

  • To complete this assessment, you will require access to the learner resource for this unit, the internet and a computer (if submitting via LMS) or a pen (if submitting hard copy).
  • You are required to answer all questions and complete all tasks.
  • Read each task and question carefully. Ensure you have provided all required information in your responses.
  • Should you require ‘reasonable adjustment’ to complete this assessment, discuss the options with your assessor prior to attempting the task. Reasonable adjustment means modifications or changes are made to an assessment to take into account an individual learner’s needs.
  • Your assessor will discuss the conditions of assessment, e.g., open or closed book, time limits for completion, etc., with you prior to attempting this task.
  • Your assessor may observe you completing the case study activities and record the results of their observations in Assessment C – Observation Report.
  • To be deemed satisfactory in this assessment, you must complete all tasks correctly. Your assessor will determine how many attempts you are allowed for each task/question.
  • On completion, submit your assessment to your assessor according to your training environment’s assessment submission procedures. Make sure you follow all steps in the submission process when submitting assessments to the learning platform.

Note: Successful completion of this assessment does not mean you have achieved all requirements of the unit of competency. An overall decision of competence for the unit will not be made until all assessments are completed. Talk to your assessor or trainer to identify additional assessments required.

Assessment guide

This assessment requires you to plan and cost recipes for dishes of different menu types. You are required to complete the following assessment activities.

  • Complete Case studies 1, 2, 3 and 4.
  • Answer all the questions.

You should base your responses on the information provided in the case study. Responses could reflect skills and knowledge discussed in your learning environment, learner resources and reflect relevant legislative requirements.

You may base your responses on your organisation’s policies and procedures, normal work practices and any legislative requirements, if discussed with and approved by your assessor prior to commencing this assessment.

SITHKOP010 – Plan and cost recipes Student Assessment Booklet | Version 2.1

Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D

Case study 1: Ashton’s à la carte restaurant

You work for Ashton’s, a casual dining restaurant that seats 60 customers.

At Ashton’s, all meals are served plated to the table by service staff. The restaurant caters mainly for adults ranging from 25 to 45 years old. The establishment is located in a middle-class area with a significant population of office, business and management professionals. The population is very culturally diverse, predominantly European and Asian cultural backgrounds. The restaurant owners have noticed a steady trend towards customers preferring healthier meal options (mainly low-fat, low-sugar options) and increasing requests for vegetarian menu options.

Ashton’s offers a modern Australian à la carte dinner menu with current menu prices ranging from $12 to $18 for entrées, $22 to $35 for main course and $10 to $15 for desserts. The restaurant has found that customers are resistant to dishes outside of these price ranges unless they can see value for money, or the dish is rare or unique.

Your manager has asked you to plan and cost three new dishes to add to their winter menu, preferably one entrée, one main and one dessert.

Q1:      Name the three dishes that you propose to be included in the restaurant’s winter menu.

SITHKOP010 – Plan and cost recipes Student Assessment Booklet | Version 2.1

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Q2:     Explain how your dish selection meets the needs of the establishment’s customers.

SITHKOP010 – Plan and cost recipes Student Assessment Booklet | Version 2.1

Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D

Q3:      What consideration did you give to the type of menu and service style provided by the establishment?

SITHKOP010 – Plan and cost recipes Student Assessment Booklet | Version 2.1

Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D

Q4:  Go to your Course Files Folder and open the spreadsheet ‘Recipe costing_Task 1’.

There are three (3) worksheets contained within the spreadsheet, one spreadsheet for each recipe. Use the worksheet template to accurately calculate the cost and selling price of the three dishes.

Alternatively, you may use recipe costing software provided by your workplace if it meets the criteria outlined below.

Include the following information for each recipe:

  • Date the recipe was costed
  • Name of the dish
  • Type of cuisine
  • Portion size (yield)
  • Method of preparation
  • Itemised ingredients or food production items
  • Quantity of ingredients
  • Units of measure
  • Description of the dish
  • Equipment required
  • Food cost percentage
  • GST
  • Selling price of the dish that ensures maximum profitability.

Determine a mark-up suitable for the establishment and customer base while ensuring maximum profitability and taking account anticipated yield, production costs and potential budgetary constraints.

Q5: List the sources of information you used to plan and cost your recipes. For online sources include the website names and links. For other sources, include the name of the company or supplier.

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Q6: Based on the recipe costing, what is the selling price of your three proposed dishes?

  1. Dish 1 – entrée
  • Dish 1 – main course
  • Dish 3 – dessert

SITHKOP010 – Plan and cost recipes Student Assessment Booklet | Version 2.1

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Q7: Food cost percentage is one method of calculating portion yields and costs from raw ingredients. Show the formula and method for calculating the food cost percentage for one of your recipes.

SITHKOP010 – Plan and cost recipes Student Assessment Booklet | Version 2.1

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Q8:      Is the food cost percentage suitable for the establishment? Explain your answer.

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Q9:     What steps could you take to reduce production costs and increase the profitability of dishes.

Provide two examples.

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Q10: Share your proposed dishes with a colleague, your manager/supervisor or trainer/assessor. Seek feedback on their saleability and suitability for the establishment’s customer profile. Based on their feedback, what changes (if any) would you make to your recipes?

SITHKOP010 – Plan and cost recipes Student Assessment Booklet | Version 2.1

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Q11: Write a dish description for each of your three dishes to creatively explain the dishes and promote sales.

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Q12: Ashton’s decides to introduce a standard food cost (SFC) percentage of 28%.

  1. If ingredient costs per portion for one dessert are $4.85, what is the selling price of the dish? Show your calculations.
  • Is this selling price suitable for Ashton’s à la carte menu? Explain your answer.

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  • What action would you recommend to your manager?

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Case study 2: Our Care aged-care facility cyclical menu

You work in the Our Care aged-care facility. You are required to plan and cost recipes for three dishes to be added to the facility’s lunch menu. There are 150 residents in the facility.

Breakfast includes a standardised range of cereals, juices, fruits and toast that are served every day.

Lunch is the main meal of the day. It consists of one entrée, a choice of two main courses and one dessert.

Dinner is a lighter meal consisting of an entrée (often soup), a light, snack-style main meal and a fruit- based dessert. Portion sizes for the dinner main course are smaller than for lunch.

Your manager has asked you to plan and cost three new dishes to add to the facility’s lunch menu. The dishes must include one entrée, one main and one dessert.

You must take the following factors into consideration when planning the dishes.

  • Dishes must be able to be prepared in bulk.
  • The facility has set mealtimes. All dishes must be able to be plated and served at that time.
  • Some residents eat in their rooms. These dishes are plated first, placed in insulated covers, arranged on pre-set trays and sent by trolley to their rooms.
  • Many residents cannot eat very hard or crunchy items, such as whole nuts.
  • Residents tend to eat smaller portion sizes. On average, portions are 20% smaller than normal. For example, if the standard portion for beef casserole is 250 g, residents are served a 200 g portion. A recipe that yields ten standard 250 g portions will yield 12.5 200 g portions.
  • Dishes must be nutritionally balanced. Fruit, vegetables and sources of fibre and calcium are important components in the residents’ diet.

To keep costs down, the facility’s management encourages the use of frozen, pre-prepared or convenience foods, for example, use of powdered soup bases.

The establishment has a budget of $25 per day per resident for the menu with the cost of breakfast budgeted at around $4, lunch $9 and dinner $12. The costs for standard breakfast items (cereals, juices, etc.) are not included in this price.

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Q1:     Name the three dishes that you propose to be included in the aged-care facility’s lunch menu.

Q2:     Explain how your dish selection meets the needs of the establishment’s customers.

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Q3:      What consideration did you give to the type of menu and service style provided by the establishment?

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Q4:  Go to your Course Files Folder and open the spreadsheet ‘Recipe costing_Task 2’.

Q5:     List the sources of information you used to plan and cost your recipes. For online sources include the website names and links. For other sources, include the name of the company or supplier.

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Q6: Based on the recipe costing, what are the costs of your three proposed dishes?

  1. Dish 1 – entrée
  • Dish 1 – main course
  • Dish 3 – dessert

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Q7: Food cost percentage is one method of calculating portion yields and costs from raw ingredients. Show the formula and method for calculating the food cost percentage for one of your recipes.

Q8:     Is the food cost percentage suitable for the establishment? Explain your answer.

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Q9:      What steps could you take to reduce production costs? Provide two examples.

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Q10: Share your proposed dishes with a colleague, your manager/supervisor or trainer/assessor. Seek feedback on their saleability and suitability for the establishment’s customer profile. Based on their feedback, what changes (if any) would you make to your recipes?

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Q11: Include appropriate dish description for the lunch menu that you propose for the aged-care facility.

Format your cyclical menu in preparation of presentation to the facility manager. This menu should include portion costs for each dish that you propose.

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Case study 3: The Atlas buffet restaurant

The Atlas hotel is situated in Apollo Bay and mainly caters for the tourists visiting the area. The hotel offers middle to high-end level accommodation and meals for its customers. The hotel has a restaurant that offers a dinner buffet to its customers.

It mainly targets the international tourists who book in accommodation at the hotel and the tourists in other accommodations in the surrounding area. At least 50% of the tourists are Muslim arriving from Middle Eastern countries.

The buffet is offered on a pre-booked arrangement and is designed to cater for about 200 guests. The hotel wishes to achieve an overall SFC% of 28% for the buffet menu.

Its brief for the buffet dinner includes the following.

  • Entrée, main and dessert courses are served from the buffet.
  • A variety of hot and cold options are provided for the main course.
  • At least one hot vegetarian main course option is provided.
  • Dessert can include hot options but is not a mandatory requirement.
  • The buffet menu should include a selection of halal-certified dishes.
  • The buffet charges $55 per customer.

You have recently joined the staff at The Atlas hotel and your manager has assigned you to plan and cost three dishes for its buffet lunch menu. These dishes are to specifically cater to the Muslim customers of the hotel. You are required to plan and cost one entrée, one main and one dessert.

Q1:      Before deciding on the dishes, you need to analyse the customer profile of The Atlas’s customer base to understand the customer information and their food preferences. What sources would the hotel use to understand and build its customer profile?

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Q2:      What are the three general ideas you have about the types of ingredients, dishes or production processes you could use when selecting dishes?

:

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Q3:     Name the three dishes that you propose to be included in the hotel’s buffet lunch menu.

Q4:     Explain how your dish selection meets the needs of the establishment’s customers.

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Q5:      What consideration did you give to the type of menu and service style provided by the establishment?

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Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D

Q6:  Go to your Course Files Folder and open the spreadsheet ‘Recipe costing_Task 3’.

There are three (3) worksheets contained within the spreadsheet, one spreadsheet for each recipe. Use the worksheet template to accurately calculate the cost and selling price of the three dishes.

Alternatively, you may use recipe costing software provided by your workplace if it meets the criteria outlined below.

Include the following information for each recipe:

  • Date the recipe was costed
  • Name of the dish
  • Type of cuisine
  • Portion size (yield)
  • Method of preparation
  • Itemised ingredients or food production items
  • Quantity of ingredients
  • Units of measure
  • Description of the dish
  • Equipment required
  • Food cost percentage

You are not required to calculate the GST or selling price for the three dishes, as these are incorporated into a cost per head for the buffet.

Q7: Food cost percentage is one method of calculating portion yields and costs from raw ingredients. Show the formula and method for calculating the food cost percentage for one of your recipes.

SITHKOP010 – Plan and cost recipes Student Assessment Booklet | Version 2.1

Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D

Q8:      Is the food cost percentage suitable for the establishment? Explain your answer.

SITHKOP010 – Plan and cost recipes Student Assessment Booklet | Version 2.1

Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D

Q9:     What steps could you take to reduce production costs and increase the profitability? Provide two examples.

SITHKOP010 – Plan and cost recipes Student Assessment Booklet | Version 2.1

Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D

Q10: Obtain feedback on your proposed dishes. Based on the feedback received, what changes (if any) would you make to your recipes?

SITHKOP010 – Plan and cost recipes Student Assessment Booklet | Version 2.1

Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D

Q11: Write a dish description for each of your three dishes to creatively explain the dishes and promote sales.

SITHKOP010 – Plan and cost recipes Student Assessment Booklet | Version 2.1

Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D

Case study 4: Degustation at Capri Italian restaurant

You are recruited to work at the Italian fine dining restaurant, Capri, situated in the Sydney CBD. Your manager has assigned you with the task of introducing new dishes to their dinner degustation menu.

Capri has the seating capacity to serve 30 guests for its degustation menu. The customers are culturally diverse, usually upper-class, wealthy, sophisticated adults ranging from 30 to 60 years old, who enjoy Italian fine dining cuisine.

Your manager has provided you with the following brief for the degustation menu based on their customer profile and preferences.

  • Dishes should reflect Italian fine dining cuisine.
  • Dishes are not to be heavily spiced, for example, extensive use of hot chillies.
  • The dishes must be prepared to cater to 30 guests.
  • The menu is priced at $155 per person.
  • The restaurant aims to achieve a SFC% of between 27% to 32%.

You are required to plan and cost three recipes that consist of two savoury dishes and one dessert-style dish. These dishes will be added to Capri’s new degustation menu. The three dishes you propose should ideally follow the latest gastronomic trends of Italian cuisine.

Q1:  Name the three dishes that you propose to be included in the restaurant’s degustation menu.

SITHKOP010 – Plan and cost recipes Student Assessment Booklet | Version 2.1

Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D

Q2:     What are the three general ideas you have about the types of ingredients, dishes or production processes you could use when selecting dishes?

SITHKOP010 – Plan and cost recipes Student Assessment Booklet | Version 2.1

Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D

Q3:      Explain how your dish selection meets the needs of the establishment’s customers.

SITHKOP010 – Plan and cost recipes Student Assessment Booklet | Version 2.1

Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D

Q4:     What consideration did you give to the type of menu and service style provided by the establishment?

SITHKOP010 – Plan and cost recipes Student Assessment Booklet | Version 2.1

Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D

Q5:  Go to your Course Files Folder and open the spreadsheet ‘Recipe costing Task 4’.

There are three (3) worksheets contained within the spreadsheet, one spreadsheet for each recipe. Use the worksheet template to accurately calculate the cost and selling price of the three dishes.

Alternatively, you may use recipe costing software provided by your workplace if it meets the criteria outlined below.

Include the following information for each recipe:

  • Date the recipe was costed
  • Name of the dish
  • Type of cuisine
  • Portion size (yield)
  • Method of preparation
  • Itemised ingredients or food production items
  • Quantity of ingredients
  • Units of measure
  • Description of the dish
  • Equipment required
  • Food cost percentage

You are not required to calculate the GST or selling price for the three dishes, as these are incorporated into a cost per head for the degustation menu.

Q6: List the sources of information you used to plan and cost your recipes. For online sources include the website names and links. For other sources, include the name of the company or supplier.

SITHKOP010 – Plan and cost recipes Student Assessment Booklet | Version 2.1

Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D

Q7:     What steps could you take to reduce production costs and increase the profitability of dishes.

Provide two examples.

SITHKOP010 – Plan and cost recipes Student Assessment Booklet | Version 2.1

Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D

Q8:      Share your proposed dishes with a colleague, your manager/supervisor or trainer/assessor. Seek feedback on their saleability and suitability for the establishment’s customer profile. Based on their feedback, what changes (if any) would you make to your recipes?

SITHKOP010 – Plan and cost recipes Student Assessment Booklet | Version 2.1

Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D

Q9: Write a dish description for each of your three dishes to creatively explain the dishes and promote sales. Note that you are not required to include information about pairing the dishes with wine or other beverages.

SITHKOP010 – Plan and cost recipes Student Assessment Booklet | Version 2.1

Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D

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