Listing the ingredients and required quantities
| Assessment for this Unit of Competency/Cluster | Details |
|---|---|
| Assessment 1 | Assignment |
| Assessment 2 | Project |
| Assessment 3 | |
| Assessment conducted in this instance: Assessment 1 2 3 | |
| Student to complete | |||||
|---|---|---|---|---|---|
| My assessor has discussed the adjustments with me | |||||
| I agree to the adjustments applied to this assessment | |||||
| Signature | Date | ||||
Assessment Guidelines
| What will be assessed – Performance Evidence |
|---|
|
| Place/Location where assessment will be conducted |
| RTO to complete |
| Resource Requirements |
Refer to the Assessment conditions attached to the Mapping Document located in the teacher support tools folder or the “Assessment Conditions” for this unit in the SIT 1.0 Training Package. |
| Instructions for assessment including WHS requirements |
| You are required to complete each task for this assessment as outlined below, following the relevant recipes, Work Place Health and Safety practices and Hygiene procedures as instructed during the training sessions you have participated for this unit of competency. |
|
First Attempt | 2nd Attempt | Extension – Date: / / | ||
| Satisfactory Not Yet Satisfactory | |||||
| Feedback to Student: | |||||
| Ashleigh Caddell | Date: | / / | |||
| Date: | / / | ||||
Assessment 2
Your Tasks:
| Menu to be developed | Menu type (all required overall) | Evaluation of each menu (use at least 2 methods overall) |
|---|---|---|
Recipe Source: e-coach recipes SITHKOP002 No. of serves: |
ethnic set, table d’hôte |
customers managers regular staff meetings that involve menu discussions seeking staff suggestions for menu items |
à la carte buffet seasonal |
customer satisfaction discussions peers staff |
|
Menu 3: RTO to complete |
cyclical degustation |
customer surveys improvements suggested by: supervisors suppliers |
Recipe Source: e-coach recipes SITHKOP002 No. of serves: |
ethnic set, table d’hôte |
customers managers regular staff meetings that involve menu discussions seeking staff suggestions for menu items |
à la carte buffet seasonal |
customer satisfaction discussions peers staff |
|
Menu 6: RTO to complete |
cyclical degustation |
customer surveys improvements suggested by: supervisors suppliers |
Recipe Source: e-coach recipes SITHKOP002 No. of serves: |
ethnic set, table d’hôte |
customers managers regular staff meetings that involve menu discussions seeking staff suggestions for menu items |
Your menu must contain at least 3 choices each for:
Entrées
The dishes must provide a balanced variety on offer and within the courses offered including the following colours
delicacies
tastes
textures.
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.
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”
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 | Assessment Criteria | Comment | S | NYS | S | NYS |
|---|---|---|---|---|---|---|
| 1 | 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 colours within dishes and in a menu type are 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 establishes 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 | Comment | S | NYS | S | NYS | |
| 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 startegy | ||||||
cooking methods
delicacies
tastes
textures.
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.
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.
flavours
nutritional values
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.
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”
| Menu | Assessment Criteria | Comment | S | NYS | S | NYS |
|---|---|---|---|---|---|---|
| 3 | 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 colours within dishes and in a menu type are 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 establishes 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 menu does not exceed 32% | ||||||
| The set price of $25.00 per person is not exceeded | ||||||
| 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 | Comment | S | NYS | S | NYS | |
| 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 startegy | ||||||
colours
cooking methods
seasonally available ingredients
tastes
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.
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%.
flavours
nutritional values
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.
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”
| Menu | Assessment Criteria | Comment | S | NYS | S | NYS |
|---|---|---|---|---|---|---|
| 5 | 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 colours within dishes and in a menu type are 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 establishes 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 the menu does not exceed 28% | ||||||
| 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 | Comment | S | NYS | S | NYS | |
| 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 startegy | ||||||
colours
cooking methods
seasonally available ingredients
tastes
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.
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 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 speciality dishes using seasonal produce as a specials menu or a complete menu using at least 4 courses.
delicacies
flavours
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”
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
| Menu | Assessment Criteria | Comment | S | NYS | S | NYS |
|---|---|---|---|---|---|---|
| 7 | 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 colours within dishes and in a menu type are 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 establishes 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 31% | ||||||
| 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 | Comment | S | NYS | S | NYS | |
| 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 startegy | ||||||