SITHKOP002

Plan and cost basic menus

Assessment: - Project

Context and Conditions of Assessment

This assessment will ensure that the elements, performance criteria, performance
evidence and knowledge evidence required and conditions are adhered to
demonstrate competency in this unit assessment task.
 Read the assessment carefully before commencing.
 This is an open book assessment and will be conducted at Macallan College.
 Your Assessor will use the assessment criteria in this document and will
provide feedback / comment.
 You must answer all the questions in the assessment tasks in your own
words.
 Your Trainer / Assessor will inform you of the due date for this assessment
task.
 Your Assessor will grade as either S – Satisfactory or NS – Not Satisfactory
for the assessment. In all cases your Assessor will provide you with feedback.
 Only when all assessment tasks have been graded as S – Satisfactory you will
be deemed C – Competent in the final result of the unit of competency; if you
do not satisfactorily complete all the assessment tasks you will be deemed
NYC – Not Yet Competent.

Re-Assessment Conditions
 If the evidence is graded as NS – Not Satisfactory you will be required to re-
submit the evidence. In this case, you will be provided with clear and
constructive feedback based on the assessment decision so that they can
improve your skills / knowledge prior to reassessment.
 Where a ‘NS – Not Satisfactory’ judgement is made, you will be given
guidance on steps to take to improve your performance and provided the

SITHKOP002 – Project Page 1 of 19

 opportunity to resubmit evidence to demonstrate competence. The assessor
will determine and discuss the reasons for NS – Not satisfactory on any of the
criteria and will assess you through a different method of assessment e.g.
verbal/oral questioning, problem solving exercises.
 You will be notified within 10 working days of undertaking an assessment of
their result in achieving competency
o If a student does not complete the assessment, they should notify their
trainer as to why they did not complete the assessment and if due to
illness, a medical certificate must be produced. “This process is
detailed more in the “Training and Assessment Policy and Procedure”
o In the above scenario, student will be given an opportunity for
reassessment within 5 working days with no reassessment fee
charged.
o Students who are deemed to be Not Yet Competent (NYC) will be
provided with information identifying the areas in which they failed to
achieve competency. Students will then have the opportunity to repeat
the assessment task within 5 working days of notification with no
reassessment fee charged.
o If a student is deemed NYC in the reassessment or if the student did
not approach the MACALLAN COLLEGE within five working days with a
valid reason for not availing themselves of the reassessment
opportunity, then those students will be given a final chance to re-sit the
assessment and will be charged at $200.00.
o After this no further reassessment attempt will be provided to the
student and the student will be required to repeat the whole unit with full
fee for the unit as per the fees policy of the MACALLAN COLLEGE.
The student will be made aware of the impact of repeating the unit may
have on their student visa.
o If a student is found to be cheating or plagiarising their assessment, a
$200.00 reassessment fee will be charged for reassessing the
assessment within 5 working days.
o If the student is found to be plagiarising or cheating again after
conclusion of the Intervention meeting with the Course Co-ordinator,
 the matter will be referred to the CEO / Operation Manager which may
result in the suspension or cancellation of their enrolment
o The MACALLAN COLLEGE has intervention strategies, including
student support services available to enable students to complete
qualification in the expected time frame. Students at risk of not
completing within this time frame are identified as early as possible and
an intervention strategy is put in place.

Macallan College will ensure access to:

 Commercial Kitchen Simulated Environment
 Workplace procedures and instructions relating to safe work practices
 Workplace safety and emergency evacuation procedures
 Hazardous chemicals and dangerous goods information
 Safety materials and equipment relevant to a Commercial Kitchen
 Fire safety equipment First Aid equipment and relevant stock
 Documents for recording workplace safety, accidents and incidents.

Assessment Decision Making Rules

Your assessor will assess the evidence submitted for the following elements,
performance criteria, performance evidence and knowledge evidence to confirm that
the student evidence submitted demonstrates validity, sufficiency, authenticity and
confirms current skills and knowledge relevant to the unit of competency.

Your assessor will be looking for the following in this assessment task: -
 Identify customer preferences.
 Plan menus.
 Cost menus.
 Write menu content.
 Evaluate menu success.
 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.
Assessment Instructions:
1. Answer to the questions in a new word document.
2. Keep simple formatting with 12pt Arial and single line spacing.
3. Upload file to the drop box provided with a name containing your student ID
and unit code such as MACXXXX_SITHKOP002_Short_Answers/Project.

Questions
Plan, cost, write and evaluate each of the following menu types. The instructions on
the following pages outline the specific task requirements.
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

Menu to be Menu type (all required Evaluation of each menu (use

developed overall) at least 2 methods overall)
à la carte customer satisfaction discussions
Menu 1:
buffet customer surveys
cyclical
À La Carte degustation
improvements suggested by:
ethnic customers
set, table d’hôte
managers
seasonal
peers
staff
supervisors
 suppliers
regular staff meetings that involve menu
discussions
seeking staff suggestions for menu items
à la carte customer satisfaction discussions
Menu 2:
buffet customer surveys
cyclical
BUFFET degustation
improvements suggested by:
ethnic customers
set, table d’hôte
managers
seasonal
peers
staff
supervisors
suppliers
regular staff meetings that involve menu
discussions
seeking staff suggestions for menu items
à la carte customer satisfaction discussions
Menu 3:
buffet customer surveys
cyclical
CYCLICAL MENU degustation
improvements suggested by:
ethnic customers
set, table d’hôte
managers
seasonal
peers
staff
supervisors
suppliers
regular staff meetings that involve menu
discussions
seeking staff suggestions for menu items
à la carte customer satisfaction discussions
Menu 4:
buffet customer surveys
cyclical
DEGUSTATIO degustation
improvements suggested by:
ethnic customers
N MENU set, table d’hôte
managers
seasonal
peers
staff
supervisors
suppliers
regular staff meetings that involve menu
discussions
seeking staff suggestions for menu items
à la carte customer satisfaction discussions
Menu 5:
buffet customer surveys
cyclical
ETHNIC MENU degustation
improvements suggested by:
ethnic customers
set, table d’hôte
managers
seasonal
peers
staff
supervisors
suppliers
regular staff meetings that involve menu
 discussions
seeking staff suggestions for menu items
à la carte customer satisfaction discussions
Menu 6:
buffet customer surveys
cyclical
SET /TABLE degustation
improvements suggested by:
ethnic customers
D’HÔTE set, table d’hôte
managers
seasonal
MENU peers
staff
supervisors
suppliers
regular staff meetings that involve menu
discussions
seeking staff suggestions for menu items
à la carte customer satisfaction discussions
Menu 7:
buffet customer surveys
cyclical
SEASONAL MENU degustation
improvements suggested by:
ethnic customers
set, table d’hôte
managers
seasonal
peers
staff
supervisors
suppliers
regular staff meetings that involve menu
discussions
seeking staff suggestions for menu items

1. Identifying the customer and customer preferences for creating menus. The
responses you provide for this question will form the basis of your menus to be
planned, costed and evaluated for this assessment

Provide an overview of the customers who frequently visit the restaurant in your
workplace. Describe the style of cuisine that is used and the menu type or different
menu types which are being used. Provide an overview of which entrées, main
courses, desserts and specials are the best sellers and what are the approximate
price ranges for these.

You may use the template below to record your response:

Type of customers – Provide a description

Cuisine style(s) used in the establishment

 Menu Types used in the establishment

Best-selling menu items Example Cost

Bread/ starter

Entrée

Soup

Main

Dessert

Special/Other

2. Menu 1 – Plan an à la carte menu.

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

a. Entrées
b. Soups
c. Main Courses
d. Desserts
e. Additionally, provide 1 vegetarian entrée and 1 vegetarian option for a
main course

B. The dishes must provide a balanced variety on offer and within the courses
offered including the following:
 a. colours
b. cooking methods
c. delicacies
d. flavours
e. nutritional values
f. presentation
g. seasonally available ingredients
h. tastes
i. textures.

C. The dishes you plan for the menu must fit the customer profile you have
described in question 1, and meet a price level that matches what you
currently have on offer in the establishment.

D. 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 1”

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

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

G. 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.

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

I. Write the menu using an attractive font of your choice, no smaller than size
12.
 a. Ensure each dish is described accurately and in an appealing manner,
and true in its features and ingredients
b. Use correct culinary terms, language and grammar relevant to the style
of cuisine

J. Once implemented, obtain feedback for the success of the menu using a
method outlined in the task section above and attach the feedback to this
assessment marked “Menu 1”

K. 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?

3. 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:
a) colours
b) cooking methods
c) delicacies
d) flavours
e) nutritional values
f) presentation
g) seasonally available ingredients
h) tastes
i) textures.

C. 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 2”

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

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

F. 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 Question 1 of this
assessment.

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

H. Write the menu using an attractive font of your choice, no smaller than size
12.
a) Ensure each dish is described accurately and in an appealing manner,
and true in its features and ingredients
b) Use correct culinary terms, language and grammar relevant to the style
of cuisine

I. 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”

J. Which dishes were most popular? Which dishes would you remove from
the buffet in future – for which reasons?

4. 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. 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.

B. The dishes must provide a balanced variety on offer and within the courses
offered including the following:
a) colours
b) cooking methods
c) delicacies
d) flavours
e) nutritional values
f) presentation
g) seasonally available ingredients
h) tastes
i) textures.

C. 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”

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.

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

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

G. Write the menu using an attractive font of your choice, no smaller than size
12.
 a) Ensure each dish is described accurately and in an appealing manner,
and true in its features and ingredients.
b) Use correct culinary terms, language and grammar relevant to the style
of cuisine

H. Once implemented, obtain feedback for the success of the menu using a
method outlined in the task section above and attach the feedback to this
assessment marked “Menu 3”

I. Which dishes were most popular? Which dishes were most profitable?
What other options could you use for future cyclical menus to reduce your
food cost whilst ensuring customer satisfaction?

5. Menu 4 – Plan a degustation menu.

A. Plan a degustation menu comprising of at least 5 courses, and offering 2 main

course options. The food cost must not exceed 34 %. The maximum cost shall
be in proportion to the client information and current prices for meals as
identified in question 1.

B. The dishes must provide a balanced variety on offer and within the courses
offered including the following:
a) colours
b) cooking methods
c) delicacies
d) flavours
e) nutritional values
f) presentation
g) seasonally available ingredients
h) tastes
i) textures.
C. 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 4”

D. Establish standard recipe cards for each dish, listing the ingredients and
required quantities, which must reflect the portion sizes for a degustation
menu based on the number of courses provided.

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

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

G. Write the menu using an attractive font of your choice, no smaller than size 12.
a) Ensure each dish is described accurately and in an appealing manner,
and true in its features and ingredients.
b) Use correct culinary terms, language and grammar relevant to the style
of cuisine

H. Once implemented, obtain feedback for the success of the menu using a
method outlined in the task section above and attach the feedback to this
assessment marked “Menu 4”

I. What was the feedback received, and accordingly what should be improved
for a degustation menu in the future?

6. Menu 5 – Plan an ethnic menu.

A. 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%.
B. The dishes must provide a balanced variety on offer and within the courses
offered including the following:
a) colours
b) cooking methods
c) delicacies
d) flavours
e) nutritional values
f) presentation
g) seasonally available ingredients
h) tastes
i) textures.

C. 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”

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

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

F. Identify the dishes that feature best in terms of profitability and make the
adjustments to meet the food cost requirements set out in A.

G. Write the menu using an attractive font of your choice, no smaller than size
12.
a) Ensure each dish is described accurately and in an appealing manner,
and true in its features and ingredients.
b) Use correct culinary terms, language and grammar relevant to the style
of cuisine
 H. Once implemented, obtain feedback for the success of the menu using a
method outlined in the task section above and attach the feedback to this
assessment marked “Menu 5”

I. What was the feedback received, and accordingly what should be

improved when planning future ethnic menus in the future?

7. Menu 6 – Plan a set /table d’hôte menu.

A. Plan a set or table d’hôte menu of your choice suitable to the customer
profile /establishment you have identified in question 1. The menu needs to
include 3 courses and may have a choice for each course. The food cost
must not exceed 30% and could potentially make use of any by-products
you have identified in e.g. your à la carte menu (Menu 1) or degustation
menu (Menu 4)

B. The dishes must provide a balanced variety on offer and within the courses
offered including the following:
a) colours
b) cooking methods
c) delicacies
d) flavours
e) nutritional values
f) presentation
g) seasonally available ingredients
h) tastes
i) textures.

C. 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 6”
 D. Establish standard recipe cards for each dish, listing the ingredients and
required quantities, which must reflect the portion sizes for courses within a
menu.

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

F. Identify the dishes that feature best in terms of profitability and make the
adjustments to meet the food cost requirements set out in A.

G. Write the menu using an attractive font of your choice, no smaller than size
12.
a) Ensure each dish is described accurately and in an appealing manner,
and true in its features and ingredients.
b) Use correct culinary terms, language and grammar relevant to the style
of cuisine

H. Once implemented, obtain feedback for the success of the menu using a
method outlined in the task section above and attach the feedback to this
assessment marked “Menu 6”

I. What was the feedback received, and accordingly what needs to be

improved when planning future set or table d’hôte menus in the future?

8. Menu 7 – Plan a seasonal menu.

A. 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.
B. The food cost shall not exceed 31% for any dish, and the menu should be
in line with the characteristics you have provided in Question 1 of this
assessment.

C. The dishes must provide a balanced variety on offer and within the courses
offered including the following:
a) colours
b) cooking methods
c) delicacies
d) flavours
e) nutritional values
f) presentation
g) seasonally available ingredients
h) tastes
i) textures.

D. 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”

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

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

G. Cost each dish and identify the profitability of each menu item. Make
adjustment s to meet the requirements set out in A.

H. Write the menu using an attractive font of your choice, no smaller than size
12.
 a) Ensure each dish is described accurately and in an appealing manner,
and true in its features and ingredients.
b) Use correct culinary terms, language and grammar relevant to the style
of cuisine

I. Once implemented, obtain feedback for the success of the menu using a
method outlined in the task section above and attach the feedback to this
assessment marked “Menu 7”

J. What was the feedback received, and accordingly what needs to be

improved or changed?