QAT Form F004

Student Assessment Cover Sheet

Studen
t
Student Name Laura Penuela S111183
Numb
er
Cours
Course Code Certificate IV in Commercial
SIT40516 e
Cookery
Name
Unit
Unit Code SITHKOP002 Name PLAN AND COST BASIC MENUS
Due
Trainer/Assessor’s Name Phil Scott Date
1 Assignment
Assessment 2 Project
Number/Types 3

Please select one of the options

I confirm that the attached work is entirely my own, except where other writers have been referenced. I confirm that this assignment has not been submitted
before at QAT or other institutions. I understand that plagiarism and other forms of cheating will result in academic penalty.
By submitting this assessment, I agree that:
 I have and read and understood the details of the assessment
 I understand the conditions of the assessment and the QAT appeals process
 I understand the rules and consequences of plagiarism and that the attached assessment is my own work.
 I have one week from the due date of this assessment in which to resubmit, if I am deemed unsuccessful.
 If Children’s Services student, I understand that successful completion of practical hours and workplace assessment is required for final result.

Student’s Signature Date

QAT Trainer/Assessor to complete

Initial Submission Resubmission 1 Resubmission 2
Satisfactory (S) Resubmission Satisfactory (S) Resubmission Satisfactory (S) Resubmission
Date Not Yet required Date Not Yet required Date Not Yet required
Satisfactory)NYS) (Y/N) Satisfactory)NYS) (Y/N) Satisfactory)NYS) (Y/N)

comments/observations/feedback comments/observations/feedback comments/observations/feedback

Trainer/Assessor’s Signature Date

Australia Moreton Education Group Pty Ltd, Trading as Queensland Academy of Technology (QAT) ABN 68 105823309
Level 4, 333 Adelaide Street, Brisbane 4000, Queensland Australia PO BOX 10862 Adelaide Street, Brisbane 4000
Telephone 07 3002 0888 Facsimile 07 3002 0808
National Provider Number: 31246 CRICOS Number: 094609M
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This page has intentionally been left Blank

Australia Moreton Education Group Pty Ltd, Trading as Queensland Academy of Technology (QAT) ABN 68 105823309
Level 4, 333 Adelaide Street, Brisbane 4000, Queensland Australia PO BOX 10862 Adelaide Street, Brisbane 4000
Telephone 07 3002 0888 Facsimile 07 3002 0808
National Provider Number: 31246 CRICOS Number: 094609M
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SIT40516-Certificate IV in
Commercial Cookery

HKOP002 Plan and cost

basic menus
Assessment 1 - Assignment

Australia Moreton Education Group Pty Ltd, Trading as Queensland Academy of Technology (QAT) ABN 68 105823309
Level 4, 333 Adelaide Street, Brisbane 4000, Queensland Australia PO BOX 10862 Adelaide Street, Brisbane 4000
Telephone 07 3002 0888 Facsimile 07 3002 0808
National Provider Number: 31246 CRICOS Number: 094609M
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Assessment Guidelines

What will be assessed

The purpose of this assessment is to assess your knowledge required to complete the tasks
outlined in elements and performance criteria of this unit:

 organisation-specific information:
o sources of information on current customer profile and food preferences
o service style and cuisine
o costs of supply for ingredients
 methods and formulas for calculating portion yields and costs from raw ingredients:
o butcher’s test
o standard measures
o standard yield tests
 hospitality and catering industry desired profit margins, mark-up procedures and rates
 different types and styles of menus for dishes or food production ranges for different types of
food outlets
 range of food preferences relating to:
o contemporary eating habits
o cultural and ethnic influences
o popular menu items
o quick service foods
o seasonal dishes
o variety of food products
 differing characteristics of customer groups:
o age range
o buying power
o gender
o income level
o social and cultural background
 influence of seasonal products and commodities on menu content
 naming conventions and culinary terms for a variety of cuisines
 formats for and inclusion of menus presented to customers
 methods of assessing the popularity of menu items:
o customer surveys
o popularity index
o sales data.
Place/Location where assessment will be conducted
Queensland Academy of Technology (QAT) Campus
Level 4, 333 Adelaide Street, Brisbane 4000, Qld

Resource Requirements
Pen, paper, Computer, internet access.

Instructions for assessment including WHS requirements

You are required to address each question in this assessment.
Once you have completed all questions, check all responses.
Your trainer will be providing you with feedback.

Australia Moreton Education Group Pty Ltd, Trading as Queensland Academy of Technology (QAT) ABN 68 105823309
Level 4, 333 Adelaide Street, Brisbane 4000, Queensland Australia PO BOX 10862 Adelaide Street, Brisbane 4000
Telephone 07 3002 0888 Facsimile 07 3002 0808
National Provider Number: 31246 CRICOS Number: 094609M
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Assessment 1

Your task

You are required to complete all questions and tasks for assessment.

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

Source of information
1.Research into the spending and income patterns of the local population from census data.

2.The competition will give you an idea of the kind of costumer in the area.

3.The traffic volume

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

Cuisine Service Style Menu examples

Greek cuisine Table d’hôte FULL GREEK

*Olives
*Taramasalata
*Oven baked lam
*Roast potatoes
*Katoumari

Japanese cuisine A la carte *Ocean trout

*Kimchi Okonomiyaki

*Charcoal chicken

French cuisine Table d’hôte LUNCH MENU

*French onion soup
*Smoked duck salad
*Seafood linguine with
sundried tomato crème sauce
*Vanilla bean and crème
anglaise.

Spanish cuisine Tapas Menus *Chorizo

Australia Moreton Education Group Pty Ltd, Trading as Queensland Academy of Technology (QAT) ABN 68 105823309
Level 4, 333 Adelaide Street, Brisbane 4000, Queensland Australia PO BOX 10862 Adelaide Street, Brisbane 4000
Telephone 07 3002 0888 Facsimile 07 3002 0808
National Provider Number: 31246 CRICOS Number: 094609M
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 *Calamari rings

*Cooked hearts and giblets.

Australia Moreton Education Group Pty Ltd, Trading as Queensland Academy of Technology (QAT) ABN 68 105823309
Level 4, 333 Adelaide Street, Brisbane 4000, Queensland Australia PO BOX 10862 Adelaide Street, Brisbane 4000
Telephone 07 3002 0888 Facsimile 07 3002 0808
National Provider Number: 31246 CRICOS Number: 094609M
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Q3.
Complete the following yield tests, calculating the Net yield per Kg and the net portion cost for each
commodity based on the net cost per Kg and the portion size per kg provided.

Commodity $ / kg Trimmings Net Yield/ kg Net cost/kg Portions /kg Net Portion Cost/ $
Vegetables
Beans 2.95 16% 0,47 3.51 0.100 0,35
Broccoli 4.85 24% 1,16 6.38 0.100 0,63
Carrots 1.40 16% 0,224 1.67 0.100 0,16
Cauliflower 5.75 22% 1,26 7.37 0.100 0,73
Kohlrabi 4.28 32% 1,37 6.29 0.100 0,62
Spinach 10.60 18% 1,9 12.93 0.100 1,29
Onions 2.45 14% 0,34 2.85 0.050 0,14
Meat
Sirloin 16.80 26% 4,37 22.70 0.280 6,35
Loin of Pork 14.80 14% 2,1 17.21 0.250 4,30
Leg of Lamb 8.90 27% 2,4 12.19 0.250 3,04

Q4.
How would the profit margins and menu type differ in a fine dining establishment compared to a
bistro or pub?
What would be cost factors you would need to consider for each of these operations?

Bistro , Pub Fine dining establishment

Menu type and Margins Menu type and Margins
Can provide a wider variety of food at affordable Provides a higher quality food, is time
prices with quick service times due to less consuming and requires special equipment.
elaborate dishes. The food require more elaboration and more
Higher revenue due to fast services time and staff.
customer turnover.

Cost Factors Cost Factors

It is considered cheap and it does not need of Higher charge per dish but may have higher
high staff skills. food cost percentage.
Cheaper food cost due to simplicity of dishes. Requires high level of staff skills.
Not possible to charge high prices

Q5.

Australia Moreton Education Group Pty Ltd, Trading as Queensland Academy of Technology (QAT) ABN 68 105823309
Level 4, 333 Adelaide Street, Brisbane 4000, Queensland Australia PO BOX 10862 Adelaide Street, Brisbane 4000
Telephone 07 3002 0888 Facsimile 07 3002 0808
National Provider Number: 31246 CRICOS Number: 094609M
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Go to the Sydney markets website www.sydneymarkets.com.au and provide an overview of the fruit
and vegetables in season relevant to the month you are undertaking this assessment. Select 3
seasonal recipes from the recipe section on that site which could be used for a seasonal 3-course
menu:

Fruit and Vegetables in Season



 Apples  Asian greens:

 Avocados Bok Choy
 Bananas  Beans
 Custard apples  Broccoli
 Dates  Brussels
 Dragon Fruit sprouts
 Finger limes  Cabbage
 Grapes  Capsicums
 Guava  Cauliflower
 Kiwifruit  Chestnuts
 Limes  Eggplant
 Mandarins:  Eschallots
Imperial  Fennel
 Nashi  Kale
 Pears  Leeks
 Passionfruit  Mushrooms
 Persimmons  Okra
 Pomegranates  Potatoes
 Quinces  Pumpkin
 Tamarillo  Silverbeet
 Spinach
 Swiss chard
 Turnips
 Watercress

Recipes

AVOCADO, SWEETCORN & TOMATO SALSA SALAD CUPS

Munch on a seasonal salad brimming with veggies and creamy avocado.

Ingredients:
3 sweetcorn cobs, husks and silks removed
2 ripe avocados, halved
1 Table spoon of lemon juice
350g tomato medley, halved
½ cup mild tomato salsa sauce
½ medium Iceberg lettuce, shredded
Coriander leaves and corn chips, to serve

Preparation and cooking:

Australia Moreton Education Group Pty Ltd, Trading as Queensland Academy of Technology (QAT) ABN 68 105823309
Level 4, 333 Adelaide Street, Brisbane 4000, Queensland Australia PO BOX 10862 Adelaide Street, Brisbane 4000
Telephone 07 3002 0888 Facsimile 07 3002 0808
National Provider Number: 31246 CRICOS Number: 094609M
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1.Place corn in a microwave safe container, cover and microwave on high for 4 minutes. Uncover
and set aside for a few minutes to cool. Slice off the kernels and set aside.
2. Spoon avocado flesh into a bowl. Drizzle with lemon juice and season with salt and pepper.
Mash until just smooth. Set aside. Combine tomato medley and tomato salsa sauce in a bowl. Set
aside.
3. To assemble the salads, layer the lettuce, sweetcorn, tomato mixture and avocado into serving
cups. Top each with a coriander leaf and serve with corn chips.

ROCKET PESTO LINGUINE

Rocket pesto:
1/3 cup blanched almonds
1 garlic clove, peeled
75g rocket leaves
25g baby spinach leaves
1/3 cup extra virgin olive oil
¼ cup grated parmesan
400g dried linguine pasta
Rocket leaves and grated parmesan, to serve
1.To make the rocket pesto, place almonds and garlic into a food processor. Process until coarsely
chopped. Add rocket and spinach. Process, drizzling the oil through the feed tube until mixture is
smooth. Stir through parmesan. Season with salt and pepper to taste. Set aside.
2. Cook pasta in a large saucepan of boiling water, following packet directions, until al dente.
Drain pasta and return to the saucepan.
3 Add rocket pesto to the pasta. Toss over low heat until combined. Spoon pasta onto serving
plates. Top with rocket leaves and grated parmesan and serve.

CREAMY PUMPKIN TORTELLINI WITH SPINACH

30g butter or margarine
500g butternut pumpkin, peeled, deseeded and cut into 3-4 cm pieces
11⁄2 cups chicken stock
Pinch ground nutmeg
1 cup light thickened cream
625g packet fresh ham & cheese tortellini*
50g baby spinach leaves
Grated parmesan cheese, to serve
* Fresh tortellini is available in the refrigerated pasta section in supermarkets
1.Melt butter or margarine in a medium saucepan over medium heat. Add pumpkin, stock and
nutmeg. Cover and bring to the boil over medium heat. Reduce heat and simmer, uncovered, for
15 minutes or until pumpkin is very tender. Using a hand blender, blend until smooth. Stir in
cream and season with salt and pepper.
2. Meanwhile, cook tortellini following packet directions until tender. Drain and return to the pan.
Add pumpkin mixture and spinach. Gently toss over medium-low heat until hot and well
combined. Serve with grated parmesan cheese.

Australia Moreton Education Group Pty Ltd, Trading as Queensland Academy of Technology (QAT) ABN 68 105823309
Level 4, 333 Adelaide Street, Brisbane 4000, Queensland Australia PO BOX 10862 Adelaide Street, Brisbane 4000
Telephone 07 3002 0888 Facsimile 07 3002 0808
National Provider Number: 31246 CRICOS Number: 094609M
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Australia Moreton Education Group Pty Ltd, Trading as Queensland Academy of Technology (QAT) ABN 68 105823309
Level 4, 333 Adelaide Street, Brisbane 4000, Queensland Australia PO BOX 10862 Adelaide Street, Brisbane 4000
Telephone 07 3002 0888 Facsimile 07 3002 0808
National Provider Number: 31246 CRICOS Number: 094609M
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Q6.
Go to the Australia Tourism website http://www.australia.com/en/things-to-do/food-and-wine/the-
best-halal-restaurants-in-australia.html, select 3 restaurants from 2 different states (then click in
each on “view more information”) and create 3 different ethnic menus from the different dishes
offered by restaurants which provide a link.

Restaurant 1 Restaurant 2 Restaurant 3

Menu 1 Menu 2 Menu 3

MECCA BAH GAZI EFENDY

MEZE DIPS MEZE

TRIO OF DIPS  Beetroot, whipped feta,  Kadayif prawn, walnut
MECCA BAH KATAIFI horseradish capsicum muhammara.
STEAMED PERSIAN GREEN-  Taramosalata, Hellenic  Icli Kofte, Adana style
STYLE DUMPLINGS furikake poached kibbeh, lamb,
SEARED LAMB CUTLETS  Skordalia, zucchini and walnuts, tahini
sunflower seeds  Lahmacun, thin flat pastry,
SALADS spiced lamb, sumac,
 BAKED HALLOUMI SALAD MEZE peppers.
 MOROCCAN CHICKEN  Oysters
SALAD  Prawn Kataifi KEBABS
 NORTH AFRICAN LAMB  Zucchini Fritters  Chicken thighs, cracked
wheat bulgur, pickled red
SEA SEA cabbage
 WILD SEASONED  Keftedes  Kirde Kebabi; thinly sliced
CALAMARI  Lakes Entrance Octopus beef loin, parsley and
 PAN SEARED SALMON  Cured Ocean Trout oregano kaygana, garlic
 AFRICAN SPICED OCTOPUS yoghurt
LAND  Ali nazik; lamb short fillet;
LAND  Grilled Half Chicken smoked eggplant, garlic
 GARLIC CHICKEN SKEWER  Wagyu Brisket yogurt, sweet peppers
 HARISSA LAMB SHEESH  Slow Cooked Lamb Shank
 MECCA BAH SIGNATURE SALADS
PLATTER VEGETABLES & SALADS  ‘Choban Salad’; tomato,
 Marouli Salad curly peppers, red onion
 Smashed Cucumber and parsley.
 Heirloom Tomato Salad  Cauliflower, smoked tahini
sauce.
SWEETS  ‘Ot kavurma’ wilted wild
 Chocolate Mousse greens, garlic yoghurt, chilli
 Loukoumades butter
 Gazi Summer

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

Australia Moreton Education Group Pty Ltd, Trading as Queensland Academy of Technology (QAT) ABN 68 105823309
Level 4, 333 Adelaide Street, Brisbane 4000, Queensland Australia PO BOX 10862 Adelaide Street, Brisbane 4000
Telephone 07 3002 0888 Facsimile 07 3002 0808
National Provider Number: 31246 CRICOS Number: 094609M
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http://ausfoodnews.com.au/2015/10/21/top-global-food-and-drink-trends-for-2016.html

Food and drink trends:

 Natural and less processed products.

 Maintain a sustainability practices, what include the suppliers must have a certificate or
credentials in environment and good sustainability practices.
 Products that contain functional substances such as probiotics and collagen.
 Products that helps consumers get acquainted with sports nutrition.
 Products with verified claims.
 Products with visual appeal.

https://foodmag.com.au/clean-eating-to-be-the-major-food-and-beverage-trend-in-2016/

Food and drink trends:

 Clean food
 Gluten free and dairy free products as a healthier food.
 Animal welfare and sustainability practices
 Less processed products
 Growth in vegetable consumption
 Growth in organic products consumption

Australia Moreton Education Group Pty Ltd, Trading as Queensland Academy of Technology (QAT) ABN 68 105823309
Level 4, 333 Adelaide Street, Brisbane 4000, Queensland Australia PO BOX 10862 Adelaide Street, Brisbane 4000
Telephone 07 3002 0888 Facsimile 07 3002 0808
National Provider Number: 31246 CRICOS Number: 094609M
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Q8.
Customer characteristics vary according to a wide range of factors. Give general examples of how
each of the following characteristics will impact on your planning of menus and menu styles in an
establishment:

Customer Characteristic Impact on menu planning and menu style

The age range impact on menu planning and
menu style as different age group people prefer
different types of meals. For example:
age range youngster love fast food, adults prefer to
healthy meals packed food with nutritional
values, older age people like food which is easy
to digest.
The buying power impact on menu planning
and menu style as the buying power depends
buying power
on customer spending, affordable menu and
the location of eatery
Gender impact on menu planning and menu
style as males and female like different type of
food. The food choice of males and females are
gender different. It makes mild effect on menu
planning. Another can be pregnant women
want fresh and healthy food, hard workers
want more quantity than others.
Income level impact on menu planning and
menu style as spending depends on income
level of people; if eatery is in industrial area it
income level
may have different level than residential area.
It depends on income of customer about
spending of customers.
Social and cultural background impact on menu
planning and menu style as different culture
social and cultural background have different cuisine and it depends on area
that which culture people more live near and
choices of menu are according to culture.

Q9.
Design a customer questionnaire which you can use to evaluate the following types of menus for
your next assessment (assessment 2-project).

 The questions need to be clear and objective.

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

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

 à la carte

Australia Moreton Education Group Pty Ltd, Trading as Queensland Academy of Technology (QAT) ABN 68 105823309
Level 4, 333 Adelaide Street, Brisbane 4000, Queensland Australia PO BOX 10862 Adelaide Street, Brisbane 4000
Telephone 07 3002 0888 Facsimile 07 3002 0808
National Provider Number: 31246 CRICOS Number: 094609M
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  buffet
 cyclical
 degustation
 ethnic
 set, table d’hôte
 seasonal

  RESTAURANT CUSTOMER FEEDBACK FORM  

   
  Please circle the response that most closely describes your level of satisfaction  
   
Either
Very Very
    Dissatisfied satisfied/ Satisfied  
Dissatisfied satisfied
dissatisfied
1. How would you describe the quality
             
of the food

  2.Did our staff meet your needs?            

3.How do you find the value for

             
money?
4. How would you describe the
             
presentation of the food?
5. How would you describe the portion
             
size of the food
6. How satisfied are you with the
             
variety of our food menu?
7. How do you find the restaurant
             
design and menu?
8. How do you feel about the speed of
             
the service?
9. Did our staff give you an advise on
             
how to compliment your food?

  10. Would you eat here again?            

   
  How did you hear about us?    
   
  How would you describe your experience at our venue:      
     
     
     
     

Australia Moreton Education Group Pty Ltd, Trading as Queensland Academy of Technology (QAT) ABN 68 105823309
Level 4, 333 Adelaide Street, Brisbane 4000, Queensland Australia PO BOX 10862 Adelaide Street, Brisbane 4000
Telephone 07 3002 0888 Facsimile 07 3002 0808
National Provider Number: 31246 CRICOS Number: 094609M
Version 1.0 14/03/2017
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Australia Moreton Education Group Pty Ltd, Trading as Queensland Academy of Technology (QAT) ABN 68 105823309
Level 4, 333 Adelaide Street, Brisbane 4000, Queensland Australia PO BOX 10862 Adelaide Street, Brisbane 4000
Telephone 07 3002 0888 Facsimile 07 3002 0808
National Provider Number: 31246 CRICOS Number: 094609M
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