Cookery

SITHKOP010 plan and cost recipes

29 April 2024 10:04 AM | UPDATED 3 weeks ago

SITHKOP010 plan and cost recipes :

SITHKOP010 plan and cost recipes

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Contents

Introduction  4

Assessment for this unit 4

Assessment Task 1: Knowledge questions  5

Information for students  5

Questions  6

Assessment Task 1: Checklist 15

Assessment Task 2: Plan and cost recipes  16

Information for students  16

Activities  17

Assessment Task 2: Checklist 21

Final results record  23

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 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 – You must answer all questions correctly.
  • Assessment Task 2: Plan and cost recipes – You must work through a range of activities to plan and cost 12 recipes and complete a Customer Preferences and Recipe Planning Template (Assessment Task 2), a Standard Recipe Card Spreadsheet Template (Assessment Task 2) and a Recipe Feedback Template (Assessment Task 2).

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 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.
Speech Bubble: Rectangle: iAssessment information
Information about how you should complete this assessment can be found in Appendix A of the 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 StyleDescription
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.
 DefinitionFormulas/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
YesNo
Question 1   
Question 2   
Question 3   
Question 4   
Question 5   
Question 6   
Question 7   
Question 8   
Task outcome:SatisfactoryNot satisfactory
Assessor signature: 
Assessor name: 
Date: 
SITHKOP010 plan and cost recipes

 

Assessment Task 2: Plan and cost recipes

Information for students

Tasks required for this unit This unit of competency requires that you: plan and cost recipes for three complete dishes for four of the following menu types (12 recipes in total):
à la carte buffetcyclicaldegustation set or table d’hôte
identify the food preferences of customer groups and use to inform recipe planning for the above 12 dishes
seek feedback from supervisor or colleagues and implement improvements to dishes as required
develop the above recipes using:
standard recipe cards in spreadsheet format, including:methodportion sizeingredientsunits of measure descriptionequipment food cost percentageGST.
Instructions for how you will complete these requirements are included below.

Activities

Complete the following activities.

  1. Carefully read the following information.
AtomSuccessful 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: Identifying customer preferences by:identifying the food business’s current customer profileidentifying food preferences of the customer base through asking questions and listening to responses. Planning and costing 12 recipes based on identifying customer preferences, including three (3) complete dishes for four of the following menu typesà la cartebuffetcyclicaldegustation set or table d’hôtePlanning dishes by:generating a range of ideas for suitable disheschoosing dishes based on the food business’ service style and cuisine, as well as customer preferences including a balanced variety of dishes for the service style and cuisine.Costing recipes by:itemising the proposed components of included dishescalculating portion yields and costs from raw ingredients calculating mark-ups and selling price for profitabilityassessing cost-effectiveness of proposed dishesidentifying ingredients that provide high yield.Writing correct dish descriptions by:writing dish descriptions using words that will:appeal to the customer base and promote salesfit with the food business’ service style. Evaluating dishes by:using feedback from supervisors or colleaguesadjusting dishes based on feedback and profitability.  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 recipesRead through this assessment and your templates before you get started and make sure you understand what you need to do. If you are unsure, speak to your assessor and/or supervisor.Stay up to date! Providing organised, complete evidence forms part of your assessment.Stay in touch with your assessor. Ask questions, raise issues, check in, communicate. Most importantly, ask for help if you are having trouble!

 
ChatIn this step, you need to: identify your food business’ current customer profileidentify the food preferences of your customer base. 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:  à la cartebuffetdegustationset or table d’hôte In the next activity, you will cost these recipes.  
DocumentComplete your Customer Preferences and Recipe Planning template in full and submit to your assessor.
SITHKOP010 plan and cost recipes
  • Plan and cost recipes.
Person eatingFor 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:name of the dish or food production itemdish or food production item description menu type that the dish/food production item is forequipment to be used to create the dish or food production item ingredient amountingredient costportion cost and total portion cost method mark up %GST amounttotal costSelling price food percentage cost. Please note that your assessor will provide you with a commodity price list for the ingredients which you will use for in your menus.
DocumentRecord your 12 dishes or food production items in your Standard Recipe Card template and submit to your assessor.
  • Evaluate dishes.
ChatOnce 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: the target customer group for the food business and customer profile.the name and description of the dish or food production item and what the proposed price. Use the questions in the Recipe Feedback Template and record the feedback you receive.
DocumentRecord 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
YesNo
The student has identified customer preferences by:identifying the food business’s current customer profileidentifying food preferences of the customer base through asking questions and listening to responses.   
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): à la cartebuffetcyclicaldegustationset or table d’hote.   
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: appeal to the customer base and promote salesfit with the food business’ service style.   
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.   
Task outcome:SatisfactoryNot satisfactory 
Assessor signature:  
Assessor name:  
Date:  
SITHKOP010 plan and cost recipes

Final results record

Student name: 
Assessor name: 
Date: 
Unit name:SITHKOP010 Plan and cost recipes
Qualification name: 

Final assessment results

TaskTypeResult
SatisfactoryUnsatisfactoryDid not submit
Assessment Task 1Knowledge QuestionsSUDNS
Assessment Task 2Plan and cost recipesSUDNS
Overall unit resultsCNYC 

Feedback

  • My performance in this unit has been discussed and explained to me.
  • I would like to appeal this assessment decision.

Student signature: ___________________________________________   Date: _________________

  • I hereby certify that this student has been assessed by me and that the assessment has been carried out according to the required assessment procedures.

Assessor signature:   _________________________________________   Date:  _________________

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