International Institute of Management Pty Ltd

T/A American College / International Institute of Management

RTO Code: 31897
CRICOS Code: 03149K

Assessment Tasks and Instructions

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:
 develop and cost at least six menus or meal plans that individually or in combination meet at least six
different special dietary requirements as specified in the knowledge evidence
 two of the above menus or meal plans must reflect one or more cultural or religious dietary requirements
as specified in the knowledge evidence
 two of the above menus or meal plans must address the special dietary requirements of different customer
groups as specified in the knowledge evidence
 evaluate each 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
 staf
 supervisors
 suppliers
o regular staf meetings that involve menu discussions
o satisfaction discussions with:
 customers
 allied health professionals
 dieticians
 medical specialists
o seeking staf suggestions for menu items
 develop above menus and menu plans within commercial time constraints, demonstrating:
o methods for responding to feedback and adjusting menus

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American College
International Institute of Management Pty Ltd
T/A American College / International Institute of Management
RTO Code: 31897
CRICOS Code: 03149K

o basic principles and practices of nutrition.

Place/Location where assessment will be conducted and timeframes for completion
American College 180, Logan Road Woolloongabba 4102
Resource Requirements
Pen, paper, calculator, 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”.
 Futura Recipe Book or Recipes on e-coach for the unit of competency SITHKOP004 Develop menus for
special dietary requirements
 All templates provided in the Student Assessment folder “Support Tools”
 Customers, supervisors, and health professional to review menu options and obtain feedback

Refer to the Assessment conditions attached to the Futura Group 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

The project for assessment 2 consists of 3 parts, Part A, Part B and Part C.

Part A requires the planning and calculation of 6 diferent menus including 1 cyclic menu or meal plan

Part B requires the evaluation of each menu using at least 2 diferent evaluation methods overall.

Part C requires the amendment of the menu options and associated costings based on the feedback received in
Part B.

You are required to complete each task for this assessment as outlined below in the specific task instructions.

All documentation used to write, calculate or support the individual tasks must be attached and clearly
referenced to this project. You will be provided with feedback for each task by your trainer as outlined to you.

Assessment 2

Project

Your Tasks:

The project for assessment 2 consists of 3 parts, Part A, Part B and Part C.

 Part A requires the planning and calculation of 6 diferent menus including 1 cyclic menu or meal plan

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American College
International Institute of Management Pty Ltd
T/A American College / International Institute of Management
RTO Code: 31897
CRICOS Code: 03149K

 Part B requires the evaluation of each menu using at least 2 diferent evaluation methods overall.

 Part C requires the amendment of at least 1 menu based on feedback and 1 menu to meet cost factors.

You are required to complete each task for this assessment as outlined below in the specific task instructions.

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

Develop and cost 6 menus or meal plans for the selections you make from the list in the table below as
indicated.

Each menu needs to be evaluated. You must choose 2 different evaluation methods overall from the list in the
table below.

Menu to be developed Menu type (all required overall) Evaluation of each menu (use at least 2 methods overall)
Menu 1:  special diets that are part of
customer satisfaction discussions
contemporary Australian society:
Select 2 from this group customer surveys
 improvements suggested by:
 eating regimes: customers
managers
 elimination
peers
 macrobiotic staf
 exclusions for allergies, supervisors

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American College
International Institute of Management Pty Ltd
T/A American College / International Institute of Management
RTO Code: 31897
CRICOS Code: 03149K

contraindications with medicines or suppliers

food intolerance
regular staf meetings that involve menu discussions
 fat-free
 fluids seeking staf suggestions for menu items

 food preferences Satisfaction discussions with Health professionals

Menu 2:  food restrictions
customer satisfaction discussions
 gluten-free
 high carbohydrate customer surveys
  high or low energy improvements suggested by:
 high or low protein customers
 high fibre managers
peers
 lacto ovo
staf
 low carbohydrate
supervisors
 low cholesterol suppliers
 low fat
regular staf meetings that involve menu discussions
 low gluten
 low kilojoule seeking staf suggestions for menu items
 low sugar Satisfaction discussions with Health professionals
 modified sodium or potassium
Menu 3: customer satisfaction discussions
 modified texture
 nutritional requirements customer surveys
 portion size improvements suggested by:
 substitutes: customers
 gluten-free flour managers
peers
 yeast-free flour
staf
 non-sugar sweeteners
supervisors
 sugar-free suppliers
 type one and two diabetes
regular staf meetings that involve menu discussions

main types and culinary characteristics of
cultural or religious diets that are part of
contemporary Australian society:
Menu 4: Select 2 from this group
seeking staf suggestions for menu items
Satisfaction discussions with Health professionals
customer satisfaction discussions

customer surveys
 halal
 Hindu improvements suggested by:
customers
 kosher
managers
 vegan peers
 vegetarian staf
supervisors
main types of customer groups that have suppliers
special dietary requirements:
Select 2 from this group regular staf meetings that involve menu discussions
1 selection must be for a 1-week cyclic seeking staf suggestions for menu items
menu
Satisfaction discussions with Health professionals
Menu 5:  adolescents customer satisfaction discussions
 athletes
customer surveys
 children
improvements suggested by:
 defence forces
customers

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American College
International Institute of Management Pty Ltd
T/A American College / International Institute of Management
RTO Code: 31897
CRICOS Code: 03149K

 elderly managers
peers
 health care
staf
 ill or injured
supervisors
 infants suppliers
 international tourists
regular staf meetings that involve menu discussions
 nutritional and energy requirements
due to physical condition seeking staf suggestions for menu items
 people in areas afected by disaster
or environmental extremes Satisfaction discussions with Health professionals
Menu 6:  people from diferent socioeconomic customer satisfaction discussions
groups
customer surveys
 people in remote areas
 those with weight problems: improvements suggested by:
o underweight customers
managers
o overweight
peers
o obese staf
supervisors
suppliers

regular staf meetings that involve menu discussions

seeking staf suggestions for menu items

Satisfaction discussions with Health professionals

customer satisfaction discussions

customer surveys

improvements suggested by:

customers
managers
peers
staf
supervisors
suppliers

regular staf meetings that involve menu discussions

seeking staf suggestions for menu items

Satisfaction discussions with Health professionals

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American College
International Institute of Management Pty Ltd
T/A American College / International Institute of Management
RTO Code: 31897
CRICOS Code: 03149K

Part A

1. Plan, write and cost each of your menus you have selected in the list above. Each menu must include a
minimum of 3-corses each. The food cost for each menu must not exceed $7.50 including all courses.
Complete the details for each menu as outlined below.

2. 1 menu type selected for main types of customer groups that have special dietary requirements must
consist of a 1-week cyclic menu or meal plan consisting of 7 x 3-course menu with a vegetarian option
for each day.
The “Menu Price Balance template” for menu 6 below has these provisions. The food cost for the
cyclic menu must not exceed $6.00 for any 3- course menu.

3. Each menu type must provide nutritionally balanced meal options for the relevant type of dietary
requirement.

4. Use the attached Standard Recipe Card Template (or your own choice of format) and list the
ingredients for each menu dish listed in your cycle menu including sides. Alternatively you may use the
template “Banquet Analysis Sheet” and cost each menu and all its components in this document.

5. The Portion size for each dish must consider that there are 3 courses a menu and portion size
therefore needs to reflect this.

6. Calculate each dish and show the cost per serve. Attach your yield calculations where necessary (if you
use vegetables or meat, then the calculations must show the net price based on net yields). The
support Tool Folder contains yield test tools to assist you in these calculations.

Menu 1

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American College
International Institute of Management Pty Ltd
T/A American College / International Institute of Management
RTO Code: 31897
CRICOS Code: 03149K

Dietary requirement
1. Course
2. Course
3. Course

Cost each dish of the menu in a Standard Recipe card (template) or use the
template SRC_multiple dishes to cost all dishes in one sheet and label each tab.

Menu 2
Dietary requirement
1. Course
2. Course
3. Course

Cost each dish of the menu in a Standard Recipe card (template) or use the
template SRC_multiple dishes to cost all dishes in one sheet and label each tab.

Menu 3
Dietary requirement
1. Course
2. Course
3. Course

Cost each dish of the menu in a Standard Recipe card (template) or use the
template SRC_multiple dishes to cost all dishes in one sheet and label each tab.

Menu 4
Dietary requirement
1. Course
2. Course
3. Course

Cost each dish of the menu in a Standard Recipe card (template) or use the
template SRC_multiple dishes to cost all dishes in one sheet and label each tab.

Menu 5

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American College
International Institute of Management Pty Ltd
T/A American College / International Institute of Management
RTO Code: 31897
CRICOS Code: 03149K

Dietary requirement
1. Course
2. Course
3. Course

Cost each dish of the menu in a Standard Recipe card (template) or use the
template SRC_multiple dishes to cost all dishes in one sheet and label each tab.

Menu 6 Cyclic Menu/Meal Plan

Dietary requirement
course
course
course

Enter the individual courses in the “Menu Price Balance template_5_Day_Cycle” cost the individual menu
dishes in individual Standard recipe cards or in the spreadsheet “SRC_multiple dishes_5-day_Cycle (Each day
has a Tab marked M1-Dish 1 to M1 Dish 6[Monday] M2- Dish 1 to Dish 6 [Tuesday] and so forth)

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American College
International Institute of Management Pty Ltd
T/A American College / International Institute of Management
RTO Code: 31897
CRICOS Code: 03149K

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American College
International Institute of Management Pty Ltd
T/A American College / International Institute of Management
RTO Code: 31897
CRICOS Code: 03149K

Part B

1. List the review methods you have used for each method and provide the feedback you have received for
each menu. Provide details for the methods used to obtain feedback and details for the persons you have
consulted with.

Menu 1 Method used for feedback Feedback received – Details

How/Who?

Dish 1

Dish 2

Dish 3

Menu 2 Method used for feedback Feedback received – Details

How/Who?

Dish 1

Dish 2

Dish 3

Menu 3 Method used for feedback Feedback received – Details

How/Who?

Dish 1

Dish 2

Dish 3

Menu 4 Method used for feedback Feedback received – Details

How/Who?

Dish 1

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American College
International Institute of Management Pty Ltd
T/A American College / International Institute of Management
RTO Code: 31897
CRICOS Code: 03149K

Dish 2

Dish 3

Menu 5 Method used for feedback Feedback received – Details

How/Who?

Dish 1

Dish 2

Dish 3

Menu 6 Method used for feedback Feedback received – Details

How/Who?

Day 1

Day 2

Day 3

Day 4

Day 5

2. Identify which factors would suggest that changes need to be made to your menu items.

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American College
International Institute of Management Pty Ltd
T/A American College / International Institute of Management
RTO Code: 31897
CRICOS Code: 03149K

Part C

1. Apply the feedback you have received to the relevant menus or dishes and adjust the costing
in a new template or added tab. Clearly mark these as V2 (Version 2) or “revised”.

Dietary requirements feedback Menus or dishes

2. Attach the revised changes to this project for submission.

Menu Assessment Criteria Comment S NYS S NYS

Identify menu requirements.
The dietary requirements for each menu are identified
Where required professional assistance is sought to clarify specify menu
requirements
The assistance source is provided
The implications of ingredient choices for each menu dish are identified where
relevant (e.g. Coeliac)
Comments:

Develop menus and meal plans for special diets.

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

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American College
International Institute of Management Pty Ltd
T/A American College / International Institute of Management
RTO Code: 31897
CRICOS Code: 03149K

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 ingredients included for each dish are suitable for inclusion for the
relevant type of dietary requirements (Fat, sugar, Gluten-free etc.)
The methods of cookery used for each menu type are suitable for the specific
dietary requirement (consider deep-frying is not suitable in a low-fat diet)
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 diferent textures
The cyclic menus provide variety/appeal
The cyclic menus are nutritionally balanced
The vegetarian options of the cyclic menus are nutritionally balanced and
interesting
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
The menus are written, using correct terminology and spelling
Comments:

Cost and document special menus and meal plans

Each commodity is listed in a standard recipe card
The yield test values are establishing 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 (1-5) does not exceed $7.50
The food cost for each cyclic Menu (6) does not exceed $6.00
The profitability/maximum for each dish or menu is identified
All calculations are attached for reference as instructed for each menu type

Comments:

Monitor special menu performance. S NYS S NYS

2 diferent feedback methods are used to evaluate menus
The feedback is detailed
The feedback sources are provided
The feedback sought is sufficient to evaluate each menu

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American College
International Institute of Management Pty Ltd
T/A American College / International Institute of Management
RTO Code: 31897
CRICOS Code: 03149K

Comments:

Monitor special menu performance.

The menu /dishes is evaluated using evaluation methods as a result from
feedback
The feedback is collated and attached
The feedback is interpreted correctly
The feedback is incorporated in each menu item
The costings are adjusted according to feedback received
The amended menu items are attached
The amended menu items reflect the feedback received
The amended costings are attached.
Comments:

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