Assessment Task 1_Plan and Cost Basic Menus

Student Handout

Assessment 1: Product based – Project

Unit Code &
SITHKOP002: Plan and Cost Basic Menus
Title:
Family Given Preferred
Student
Name:

Andriany Athalia Atha

Student ID: 20063272 Group C3CC3COS

STUDENT DECLARATION (upon completion): I declare that no part of this assessment

has been copied from any other person's work, except where due acknowledgment is made
in the text, and no part of this assessment has been written for me by any other person
except where such collaboration has been authorised by the assessor concerned.

Student Signature: ________________________________ Date: 29/09/2021

Outcome: Satisfactory Not Satisfactory
Assessor’s name: David Giligan
Assessor’s
signature:
Date:
These instructions must be read in conjunction with the Unit Outline.

Cheating and plagiarism is considered academic misconduct and will

not be tolerated at WAI. Refer to ‘Cheating, Plagiarism and Collusion’
statement in the current ‘Student A to Z Guide’.

You need to complete the assignment in a written format. Work must

be preferably typed but hand written will be acceptable if it is neat and
legible. If you are unsure of any task or question please ask your trainer
for clarification.

The purpose of this assessment is to assess your ability to complete

Instructions tasks outlined in elements and performance criteria of this unit in the
context of the job role, and:

identify and evaluate the food preferences of customer groups

with differing characteristics and use to inform menu planning
develop each of the following menu types based on above
information:
o à la carte
o ethnic
o seasonal

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 Assessment Task 1_Plan and Cost Basic Menus

The ‘Product Checklist’ can be used during this assessment task.

Please ensure that you review this checklist prior to undertaking the

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 Assessment Task 1_Plan and Cost Basic Menus

assessment task. If they are unsure of any task or question please ask
you teacher for clarification.

Timeframe: 2 weeks
Context and
To be completed outside of class hours
conditions for
assessment Refer to assessment conditions in the unit of competency and
how they apply
Extra time may be given to complete this assessment task by your
Reasonable
assessor.
adjustment
Course learning materials
Resources,
equipment & Assessor checklist
materials Unit workbook and PowerPoint slides to ensure Menu writing
required principles are followed

Standard
To be assessed as satisfactory for this assessment each
performance standard must be demonstrated satisfactorily.
Decision Successful completion of the assessment activity requires you
making rule to submit the required pieces of evidence that demonstrate the
performance standard outlined. Criteria will be ticked off as
satisfactory when the assessor has reviewed the evidence
provided against the Product checklist
Reassessment and appeal information is to be read in conjunction
with the Unit Outline.

Reassessment
If you do not address all criteria correctly on your first attempt (which
comprises off 2 attempts) then your assessor will give you the
opportunity to have a final 3rd attempt.
Your trainer will provide guidance as to the areas of the learning
materials that you need to review.
You must satisfactorily complete all assessment tasks to be deemed
Reassessment competent in this unit.
and assessment
appeals
Assessment Appeals for WAI
If students wish to appeal an assessment decision they should initially
talk with the trainer/assessor and see if the situation can be resolved.
If they are not satisfied with the outcome they may then lodge a formal
complaint.
For further information refer to the:
WAI Student Academic and Non-Academic Grievance
Complaints Policy
WAI Student Academic and Non-Academic Grievance
Complaints Procedure

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 Assessment Task 1_Plan and Cost Basic Menus

Assessor Product Checklist Assessment 1:

Evidence demonstrated the following: Satisfactory
Not
satisfactory


( ) 
( )

A complete ‘A la Carte’ menu with side dishes

A complete, separate, complementing ‘Specials’ menu
Menus presented as separate courses, formatted to be well
laid out on the page, with each course easily identified and on
the same page. Consistency in style and suitable font.
Shows a variety of ingredients, including ingredients and
dishes suited to the chosen season
Show a balance of: cooking methods, texture, colour,
flavour/tastes and presentation of finished dishes
Consistency in using names for ethnic/cuisine style and
culinary terms
Dishes selected for each course are suited to that course on
the menu.
Maximum two (2) spelling mistakes
Descriptive writing to explain the dishes clearly and promote
sales
Appropriately worded to appeal to customer profile & suit the
style of business
A separate page to the menu assignment detailing the
customer profile expected at the establishment you have
chosen and the menu.
Includes explanation of how the cuisine style suits this
customer profile.
(Approx.150 ‘informative’ words).
References; list of at least six different resources you used for
this menu assignment including: chefs, restaurants, books,
magazines and websites.
Three completed feedback forms
Include the original menu, clearly named, as shared with
colleagues.
Highlight the changes, and give approx. 150 ‘informative’
words describing your changes and other decisions regarding
the menu following the feedback

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Assessment Task 1 - Menu Compilation Assignment

Your menu assignment is to be written for any one of the following

1) An inner city fine dining restaurant with a Spring dinner menu, OR

2) A mountain/ski resort with a Winter dinner menu, OR

3) Winery restaurant with a focus on local produce; an Autumn lunch menu, OR

4) Suburban casual Bistro with a Summer lunch menu

Part A, (1) ‘A la carte’:

Compile an A la Carte menu with 3 courses and sides. Details;
Seasonal, modern Australian
6 choices per course
Entrée (including 1 vegetarian)
Mains (including 1 vegetarian)
Desserts
A separate listing of 4 side dishes (complementing the mains, and to be
listed after the mains). Only one can be a potato dish.

Part A, (2) ‘Supplementary’ menu information:

Compile a ‘Specials Card’ to compliment the ‘A la carte’ menu. Details;
The specials card is to comprise of 1 entrée, 1 main course, and 1 dessert
Must include a list of at least six references using a variety of resources, (not
just internet searches). Sources must be Australian

Part B: Your establishment

On a separate page to your menu, using approximately 150 ‘informative’ words,
detail your establishment and;
The customer profile expected at your establishment.
How the cuisine style of your menu suits this customer profile
(Remember, this is ‘your story’ of your establishment, you can include ambience etc.)

Part C: Feedback
Once you have completed your menu, using the customer feedback form provided,
you will need to source feedback from at least three different ‘customers/
supervisors’ (peers).
These forms must be included in your submission .
Using the feedback given, adjust your menu accordingly. In approximately
150 ‘informative’ words, detail the changes you have made from your
original menu.
The original menu must also be submitted, clearly named, with the changes
clearly highlighted

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 Assessment Task 1_Plan and Cost Basic Menus

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 Assessment Task 1_Plan and Cost Basic Menus

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 Assessment Task 1_Plan and Cost Basic Menus

Customer Feedback Form

We value your feedback on the products and services we provide.

Please take a few minutes to complete this form.

Thank you

Did you feel the menu suited the season chosen? Please explain why.

Yes, I feel like the menu is pretty suited due the cold weather, anything that warms the body
are very appealing given this condition.

How would you rate the overall variety of dishes?

‫ ٱ‬Fantastic ‫ ٱ‬Good ‫ ٱ‬Ok ‫ ٱ‬Poor

Did you feel the menu suited the type of establishment it was written for? Please
explain your answer.

I believe so given that the icy mountain view with these dishes would provide a sense of
serenity together.

What menu items wouldn’t you select and why? (Please do not simply
include personal preference)

Any cold dessert would probably be better avoided which might make people sick if they’re
not conditioned for the weather.

Did you find the menu item descriptions easy to understand and were they appealing?
Please explain your answers

The menu has explained the dishes in simple and short description, and they are easily
apprehensible.

Do you have any further comments or suggestions?

I just want to say that I would definitely want to become routine patron in this restaurant.

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Customer Feedback Form

We value your feedback on the products and services we provide.

Please take a few minutes to complete this form.

Thank you

Did you feel the menu suited the season chosen? Please explain why.

Yes, they are quite hearty to have during winter

How would you rate the overall variety of dishes?

‫ ٱ‬Fantastic ‫ ٱ‬Good ‫ ٱ‬Ok ‫ ٱ‬Poor

Did you feel the menu suited the type of establishment it was written for? Please
explain your answer.

Yes, they are not too fancy nor generic, and is suitable to have with family or friends

What menu items wouldn’t you select and why? (Please do not simply
include personal preference)

Vegan panini. It doesn’t sit quite well compared to the other dishes, and although unique,
ciabatta seemed to be served mostly “cold” instead of warm, mostly as sandwiches for
breakfast or lunch

Did you find the menu item descriptions easy to understand and were they appealing?
Please explain your answers

Yes, quite appealing to have on top of the mountain and during the winter months. They are
quite comforting and filling to have in the cold weather and before/after the rigorous outdoor
sports.

Do you have any further comments or suggestions?

The entrée in the special menu can be better.

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 Assessment Task 1_Plan and Cost Basic Menus

Customer Feedback Form

We value your feedback on the products and services we provide.

Please take a few minutes to complete this form.

Thank you

Did you feel the menu suited the season chosen? Please explain why.

Yes, because the menu combination is very ideal and suit for recover to what lost during
slopes and suitable with the jack frost season.

How would you rate the overall variety of dishes?

‫ ٱ‬Fantastic ‫ ٱ‬Good ‫ ٱ‬Ok ‫ ٱ‬Poor

Did you feel the menu suited the type of establishment it was written for? Please
explain your answer.

Yes I think it’s very suits the type of the establishment it was written for and I think it’s very
understandable for the customer.

What menu items wouldn’t you select and why? (Please do not simply
include personal preference)

Aglio olio. Because the name is very basic and not interesting

Did you find the menu item descriptions easy to understand and were they appealing?
Please explain your answers

Yes I think it’s very creative and easy to understand by customer.

Do you have any further comments or suggestions?

You can put some picture and do more “soup” menu to keep the body warm

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CUSTOMER PROFILE

(A mountain/ski resort with a Winter dinner)

Mountain/ski resort during the winter season is one of the favourite destinations for
the tourists and locals. To try skiing and snowboarding either with their family or
friends. So, in business sight I see it is a great opportunity to make a restaurant in a
mountain ski. Since this pandemic we are suggested to do more outdoor activities
rather than indoor activities.
The style of menu in my restaurant is a fusion dish. All the dishes are not too fancy
nor generic. Since there will be a lot of tourists than local, all the dishes I made is
mixed with Western food and Asian food. The restaurant also has special menu
which could be change according to the season.
Why the restaurant named “The Peak” ? Because the restaurant itself is located right
on the slop. So i inspired by the location restaurant itself. The peak restaurant is a
great choice for those who love dine with a view. The restaurant itself is cosy with
rustic wood-panelled parlors in quaint wooden. Has fire bond with chimney to make
you warm in the cold night with classical instrumental / classic piano song.

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REFERENCES :

Slopeside Pub and grill Mt.buller

https://www.skibluemt.com/media/6646/slopeside-green-season-2021-menu-3.pdf

Kaptan restaurant
https://8b448198-1672-4b2d-9edc-
64d75efa1474.filesusr.com/ugd/772f32_7928f4964e924ac791482a3f4dfebc5c.pdf
https://www.koidessertbar.com.au/koi-ryde

https://www.delish.com/cooking/recipe-ideas/recipes/a55501/best-goulash-recipe/

https://www.skivictoria.com.au/restaurant/

https://elementsbarandgrill.com.au/home?
gclid=CjwKCAjwndCKBhAkEiwAgSDKQc4DVhtTdMCM5v0rWrMh3CswETM1sSR8qYlzw
EvepPT97EmVpBTh3BoC_8UQAvD_BwE

https://www.visitnsw.com/destinations/snowy-mountains/kosciuszko-national-
park/thredbo/food-and-drink/eagles-nest-restauraunt

https://www.visitnsw.com/destinations/snowy-mountains/kosciuszko-national-
park/thredbo/food-and-drink/cascades-restaurant

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