Assessment Tasks and Instructions Student Name Student Number Course and Code Unit(s) of Competency and Code(s) SITHKOP015 Design and cost menus Stream/Cluster Trainer/Assessor Assessment for this Unit of Competency/Cluster Details Assessment 1 Assignment Assessment 2 Project

Assessment Tasks and Instructions
Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s) SITHKOP015 Design and cost menus
Stream/Cluster
Trainer/Assessor

Assessment for this Unit of Competency/Cluster Details
Assessment 1 Assignment
Assessment 2 Project
Assessment 3
Assessment conducted in this instance: Assessment 1 0 2 1 3 0

Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No 0 No further information required

Yes 0 Complete 2.

2. Provide details for the requirements and provisions for adjustment of assessment:

Student to complete
0
My assessor has discussed the adjustments with me
0
I agree to the adjustments applied to this assessment
Signature Date

2nd Assessor to complete
0
I agree the adjustments applied to this assessment are reasonable
Name

Signature Date
Assessment Guidelines
What will be assessed – Performance Evidence
The purpose of this assessment is to assess your ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
• source and evaluate information on current and emerging food service trends, customer preferences and target markets and use to inform menu design
• develop and cost at least six different menus from the following list of menu types based on the above information:
o à la carte
o buffet
o degustation
o ethnic
o set
o seasonal
o table d’hôte
o wine dinner
• evaluate success of the above menus by obtaining at least two of the following types of feedback:
o customer satisfaction discussions with:
 customers
 employees during the course of each business day
o customer surveys
o improvements suggested by:
 customers
 managers
 peers
 staff
 supervisors
 suppliers
o regular staff meetings that involve menu discussions
o seeking staff suggestions for menu items
• develop the above menus within commercial time constraints, demonstrating:
o current and emerging food service trends
o operating costs for hospitality and catering organisations
o methods and formulas for calculating portion yields and costs from raw ingredients
o methods for responding to feedback on menu items
o desired profit margins, mark-up procedures and rates.
Place/Location where assessment will be conducted including timeframes
RTO to complete

Resource Requirements
Pen, paper, calculator, customer service survey created in assessment 1-Assignment, Computer, MS Excel or similar software, Recipe selection relevant for this unit to cover all menu types specified in the assessment conditions for “Performance Evidence”, Support tools provided in the support tools folder in the Folder “Assessments”

Refer to the Assessment conditions attached to the Mapping Document located in the teacher support tools folder or the “Assessment Conditions” for this unit of competency in the SIT Training Package.

Instructions for assessment including WHS requirements
Assessment 2, Project consists of 2 Parts, Part A and Part B.

Part A
Requires you to provide an overview of the current workplace of engagement or an establishment as determined by your trainer. The overview needs to include aspects of customer profiles, offerings, cuisine, and a review of current trends which inform customer preferences.

Part B
Requires you to develop and cost six different menus for different menu types to cater for the identified current trends identified in Part A and to meet the client needs established for the establishment, accordingly.
As part of the assessment, the menus must be implemented and evaluated using 2 different techniques as outlined in the assessment instructions. You will be required to implement menus as relevant and feasible to operations for the purpose of evaluations; your trainer will provide you with specific instructions thereto.

Statement of Authenticity
0
I acknowledge that I understand the requirements to complete the assessment tasks
0
The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes
0
I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /201

This assessment: First Attempt 0
2nd Attempt 0
Extension 0 – Date: / /

RESULT OF ASSESSMENT Part A Satisfactory 0 Not Yet Satisfactory 0

Part B
Menu 1 Satisfactory 0 Not Yet Satisfactory 0

Menu 2 Satisfactory 0 Not Yet Satisfactory 0

Menu 3 Satisfactory 0 Not Yet Satisfactory 0

Menu 4 Satisfactory 0 Not Yet Satisfactory 0

Menu 5 Satisfactory 0 Not Yet Satisfactory 0

Menu 6 Satisfactory 0 Not Yet Satisfactory 0

Feedback to Student:

Assessor(s) Signature(s): Date: / /

Student Signature Date: / /

Assessment 2
Project

This project consists of 2 Parts, Part A and Part B

Part A – Market Analysis
1. Provide an overview of your organisation’s characteristics of operations, service style and cuisine. For example:
• Restaurant, Hotel, Catering service or similar;
• The service styles covered (à la carte, bistro, multi course, banquet or a combination of these)
• The type of cuisine offered (for example French, modern Australian, contemporary, Indian, etc.)

2. Provide an analysis of past and current sales performance and provide an overview of your customer market including profiles and preferences based on sales history. This needs to include the methods you use for analysis.

3. Access 5 different sources of information and gather information about food service trends in Australia and overseas if relevant in terms of global trends. Include a bibliography for all information and sources accessed.

4. Identify your competitors and provide an analysis of their offerings and pricing. What are your potential opportunities for your menus or new products? How will you establish this?

5. Evaluate the information you have gathered on trends and explain which market trends and results of analysis of competitors’ offerings would be relevant to the service style and cuisine you offer in your establishment. Incorporate these factors into your 6 different menu styles in Part B.

Part A – Market analysis Marking Guide
Criteria S/NYS Date S/NYS Date Comment/Initial
Part A
Provides a description of the nature of the operation
Explains service styles used within the operation
Explains the cuisine style(s)
1. ________________________
2. ________________________
3. ________________________
Provides a competitor analysis and comparison
Provides a comparison or SWOT analysis to establish opportunities versus competitors’ offerings
Provides a current analysis of sales performance
Provides an analysis of past sales performance with breakdown of details
The methods used for analysing past and present sales performance are sufficient to provide details for individual items and performances.
Suitable sources for identifying service and market trends have been accessed
Sufficient sources for information have been accessed and identified
A number of relevant trends have been identified and established:

1.____________________________
2.____________________________
3.____________________________
4.____________________________
5.____________________________
Sourced information on trends has been analysed
Suitable trends have been evaluated for use in menu planning suitable to the organisation’s service style(s) and cuisine(s).
Add criteria as required

Part B Menu Planning, Costing and Evaluation
Select 6 different menu types in the table below and design and cost each menu considering the customer profiles, customer preferences and trends identified in Part A of this assessment.
Each menu must be evaluated using the evaluation methods provided in the table below. Overall at leat 2 different evaluation methods must be used. You may use the feedback questionnaire you have developed as part of Assessment 1, Assignment for this purpose.
Each task listed for each menu type must be addressed as detailed on the following pages.
You may use the templates provided in the attached Support Tool Folder, located in the assessment folder for this unit of competency.
Please note: There are provisions for 7 different menu types in the assessment section on the following pages. You only need to select 6 of these as per selection in the table below.
Menu to be developed Menu type (select 6 overall) Evaluation of each menu (use at least 2 methods overall)
Menu 1:
RTO to complete
Recipe Source: e-coach recipes SITHKOP015
No. of serves:
0 à la carte
0 buffet
0 degustation
0 ethnic
0 set
0 seasonal
0 table d’hôte
0 wine dinner

0 customer satisfaction discussions with:
 customers
 employees each business day
0 customer surveys
0 improvements suggested by:
 customers
 managers
 peers
 staff
 supervisors
 suppliers
0 regular staff meetings that involve menu discussions
0 seeking staff suggestions for menu items

Menu 2:
RTO to complete

Recipe Source: e-coach recipes SITHKOP015
No. of serves:
0 à la carte
0 buffet
0 degustation
0 ethnic
0 set
0 seasonal
0 table d’hôte
0 wine dinner

Menu 3:
RTO to complete

Recipe Source: e-coach recipes SITHKOP015
No. of serves:
0 à la carte
0 buffet
0 degustation
0 ethnic
0 set
0 seasonal
0 table d’hôte
0 wine dinner

Menu 4:
RTO to complete

Recipe Source: e-coach recipes SITHKOP015
No. of serves:
0 à la carte
0 buffet
0 degustation
0 ethnic
0 set
0 seasonal
0 table d’hôte
0 wine dinner

Menu 5:
RTO to complete

Recipe Source: e-coach recipes SITHKOP015
No. of serves: 0 à la carte
0 buffet
0 degustation
0 ethnic
0 set
0 seasonal
0 table d’hôte
0 wine dinner

Menu 6:
RTO to complete

Recipe Source: e-coach recipes SITHKOP015
No. of serves:
0 à la carte
0 buffet
0 degustation
0 ethnic
0 set
0 seasonal
0 table d’hôte
0 wine dinner

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

1. Menu 1 – Plan an à la carte menu.

A. Your menu must contain at least 3 choices each for:

 Entrées
 Soups
 Main Courses
 Desserts
 + 1 each, a vegetarian entrée and a vegetarian option for a main course

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

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

C. The dishes you plan for the menu must fit the customer profile you have described in Part A, and meet a price level that matches what you have currently on offer in the establishment.

D. Draft ideas for each of the dishes listed in A., present these to your 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 1”

E. Establish standard recipe cards for each dish, listing the ingredients and required quantities.

F. Produce an equipment list which covers the equipment requirements for producing each menu item. Identify which equipment you have available in your workplace. This must include sufficient numbers to ensure the menu items can be produced in a time efficient manner in terms of mise en place and during service across all relevant sections of the kitchen.

G. Where equipment for menu dishes is not available, you are required to provide adjustments to your menu draft and recipes.

H. Identify the staffing requirements to produce and manage this menu and the menu items during service at a capacity typical for your workplace. For example, an upmarket menu with multiple components and an average occupancy of 50 customers per setting is not likely to be managed with 2 chefs.

I. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs.

J. 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 of not exceeding 27% for each dish – Adjust menu items accordingly.

K. Identify the dishes that feature best in terms of profitability.

L. 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

Evaluation

M. 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”

N. Provide an overview of the evaluation processes undertaken including the parties who were consulted, and what was discussed.

O. Make adjustments to your menu as identified in the feedback and attach all changes to this assessment marked “Menu 1 – Adjustments”

Menu Assessment Criteria Comment S NYS S NYS
1 Identify customer requirements
The type of customer relevant for the menu/establishment is identified and reflected in the menu design 0
0
0
0

The cuisine style (s) are identified and reflected in this menu 0
0
0
0

The menu types used in the establishment are identified and suitable for this menu 0
0
0
0

The common popular items sold in the establishment provide a suitable context for this menu 0
0
0
0

An indicative pricing structure of the establishment is reflected in this menu 0
0
0
0

0
0
0
0

Plan menus
The menu contains the number of dishes/choices as per instruction relevant for the menu type 0
0
0
0

The dishes provided use a seasonal variety where relevant 0
0
0
0

The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided 0
0
0
0

The colours within dishes and in a menu type are appealing 0
0
0
0

Dishes within a menu type provide a variety of tastes 0
0
0
0

Dishes within a menu type provide a variety of different textures 0
0
0
0

Main dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adults 0
0
0
0

The dishes / menu type is/are suitable for the clientele identified in section 1 0
0
0
0

0
0
0
0

Cost menus
Each commodity is listed in a standard recipe card 0
0
0
0

The yield test values are establishes in a yield test sheet 0
0
0
0

The correct methods are used to calculate yields and net costs 0
0
0
0

Each dish is costed in the standards recipe card 0
0
0
0

The correct formulas are used for each type of calculation 0
0
0
0

The food cost for each dish does not exceed 27% 0
0
0
0

The correct methods for calculating mark-up are used 0
0
0
0

The profitability/maximum for each dish or menu is identified 0
0
0
0

All calculations are attached for reference as instructed for each menu type 0
0
0
0

0
0
0
0

Write menu content Comment S NYS S NYS
The menu/dish is written in an appealing way, creating interest 0
0
0
0

Classical garnishes are used correctly according to conventions 0
0
0
0

Ethnical dishes are named using correct naming conventions and spelling 0
0
0
0

The menu is clear and informative without jargon 0
0
0
0

The key features in each dish/menu are clearly listed 0
0
0
0

The correct culinary terms are used and explained where relevant 0
0
0
0

The menu structure is correct in order 0
0
0
0

The print type/font is clearly legible 0
0
0
0

0
0
0
0

Evaluate menu success
The menu is/the dishes are evaluated based on the strategy selected and relevant for this menu 0
0
0
0

The feedback is collated and attached 0
0
0
0

The feedback is interpreted correctly 0
0
0
0

The feedback mechanism and consultation is provided
A sales analysis is performed where this is part of the evaluation strategy 0
0
0
0

The menu or dishes are adjusted to reflect the feedback received:
1.____________________________
2.____________________________
3.____________________________ 0
0
0
0

The menu was designed within given timelines and constraints:
□ Planning
□ Costing
□ Writing
□ Evaluation
□ Amendments/changes as required 0
0
0
0

2. Menu 2 – Plan a buffet menu.

A. 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.

B. The dishes must provide a balanced variety on offer and within the courses offered including the following:
o colours
o cooking methods
o delicacies
o flavours
o nutritional values
o presentation
o seasonally available ingredients
o tastes
o textures.

C. Draft ideas for each of the dishes listed in A., present these to your 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 2”

D. Establish standard recipe cards for each dish, listing the ingredients and required quantities.

E. Produce an equipment list which covers the equipment requirements for producing each menu item. Identify which equipment you have available in your workplace. This must include sufficient numbers to ensure the menu items can be produced in a time efficient manner in terms of mise en place and during service across all relevant sections of the kitchen.

F. Where equipment for menu dishes is not available, you are required to provide adjustments to your menu draft and recipes.

G. Identify the staffing requirements to produce and manage this menu, and the menu items during service, at a capacity typical for your workplace. For example, an upmarket menu with multiple components and an average occupancy of 50 customers per setting is not likely to be managed with 2 chefs.

H. Establish a yield test sheet for all ingredients, using the attached template “Yields” (Support Folder) and calculate the net yields, and net costs.

I. 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 Part A of this assessment.

J. Identify the dishes that feature best in terms of profitability.

K. 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

Evaluation

L. 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”

M. Provide an overview of the evaluation processes undertaken including the parties who were consulted, and what was discussed.

N. Make adjustments to your menu as identified in the feedback and attach all changes to this assessment marked “Menu 2 – Adjustments”

Menu Assessment Criteria Comment S NYS S NYS
2 Identify customer requirements
The type of customer relevant for the menu/establishment is identified and reflected in the menu design 0
0
0
0

The cuisine style (s) are identified and reflected in this menu 0
0
0
0

The menu types used in the establishment are identified and suitable for this menu 0
0
0
0

The common popular items sold in the establishment provide a suitable context for this menu 0
0
0
0

An indicative pricing structure of the establishment is reflected in this menu 0
0
0
0

0
0
0
0

Plan menus
The menu contains the number of dishes/choices as per instruction relevant for the menu type 0
0
0
0

The dishes provided use a seasonal variety where relevant 0
0
0
0

The dishes provided are suitable and sufficient for the type of buffet proposed 0
0
0
0

The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided 0
0
0
0

The colours within dishes and in a menu type are appealing 0
0
0
0

Dishes within a menu type provide a variety of tastes 0
0
0
0

Dishes within a menu type provide a variety of different textures 0
0
0
0

Main dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adults 0
0
0
0

The dishes / menu type is/are suitable for the clientele identified in section 1 0
0
0
0

0
0
0
0

Cost menus
Each commodity is listed in a standard recipe card 0
0
0
0

The yield test values are establishes in a yield test sheet 0
0
0
0

The correct methods are used to calculate yields and net costs 0
0
0
0

Each dish is costed in the standards recipe card 0
0
0
0

The correct formulas are used for each type of calculation 0
0
0
0

The food cost does not exceed 30% per customer 0
0
0
0

The correct methods for calculating mark-up are used 0
0
0
0

The profitability/maximum for each dish or menu is identified 0
0
0
0

All calculations are attached for reference as instructed for each menu type 0
0
0
0

0
0
0
0

Write menu content Comment S NYS S NYS
The menu/dish is written in an appealing way, creating interest 0
0
0
0

Classical garnishes are used correctly according to conventions 0
0
0
0

Ethnical dishes are named using correct naming conventions and spelling 0
0
0
0

The menu is clear and informative without jargon 0
0
0
0

The key features in each dish/menu are clearly listed 0
0
0
0

The correct culinary terms are used and explained where relevant 0
0
0
0

The menu structure is correct in order 0
0
0
0

The print type/font is clearly legible 0
0
0
0

0
0
0
0

Evaluate menu success
The menu is/the dishes are evaluated based on the strategy selected and relevant for this menu 0
0
0
0

The feedback is collated and attached 0
0
0
0

The feedback is interpreted correctly 0
0
0
0

The feedback mechanism and consultation is provided
A sales analysis is performed where this is part of the evaluation strategy 0
0
0
0

The menu or dishes are adjusted to reflect the feedback received:
1.____________________________
2.____________________________
3.____________________________ 0
0
0
0

The menu was designed within given timelines and constraints:
□ Planning
□ Costing
□ Writing
□ Evaluation
□ Amendments/changes as required 0
0
0
0

3. Menu 3 – Plan a cyclical menu.

A. 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 or a suitable event/occasion as agreed with your trainer . The menu must include 3 courses at a set price of $30.00 per person and a food cost not exceeding 26%. The seminar is of a duration of 1 week Monday to Friday and is held consecutively over 2 months.

C. Draft ideas for each of the dishes listed in A., present these to your 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 3”.

D. 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.

F. Where equipment for menu dishes is not available, you are required to provide adjustments to your menu draft and recipes.

H. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs.

I. Finalise the standard recipe cards for each dish and cost each dish. The food cost for this menu must not exceed 26%. The cost per person need to fit the profile of your establishment you have identified in Part A of this assessment.

J. Identify the dishes that feature best in terms of profitability.

K. 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

Evaluation

K. 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”

L. Provide an overview of the evaluation processes undertaken including the parties who were consulted, and what was discussed.

M. Make adjustments to your menu as identified in the feedback and attach all changes to this assessment marked “Menu 3 – Adjustments”

Menu Assessment Criteria Comment S NYS S NYS
3 Identify customer requirements
The type of customer relevant for the menu/establishment is identified and reflected in the menu design 0
0
0
0