Assessment A1 - Menu Project 1

SITHKOP002 PLAN & COST BASIC MENUS – Project A1
Student Name Smith Acharya
Student Number Cbc190089
Unit Code / Name SITHKOP002 – Plan and Cost Basic Menus
Program Code / Name SIT40516 – Certificate IV in Commercial Cookery
Assessor Name Leon Cyril Carson
Date of
Assessment No. Menu Project A1
Assessment
Assessment Method Assignments Case Study Portfolio Research Project
Brief Description of Research, plan and cost basic menus. Analyse the menu performance based
Task upon feedback and recommend any changes.
Did the student meet the following criteria: Result Comments

Note: Ensure that the marking criteria aligns with the Elements and
Performance Criteria identified for this assessment.
Identify customer profile S

U
DNS
Develop an a la carte menu S
U
DNS
Cost menu S
U
DNS
Write menu content S
U
DNS
Prepare and cost a table d’hôte menu S
U
DNS
Evaluate success of the menu S
U
DNS
Feedback to candidate (Including additional requirements for reassessment if applicable)
The Students overall result Satisfactory Unsatisfactory Resit Required

was:
This signature confirms that the student has participated in the assessment item and received feedbackon
the result
Assessor Signature: Student Signature: Date:
Choice Business College Pty Ltd

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V2.0 Last updated 14 November 2017
ASSESSMENT A1 – MENU PROJECT
INSTRUCTIONS
 The assessment must be written using an industry standard software package such as Microsoft
Word, Excel, PowerPoint, etc.
 Name the file using the assessment task number and then save your file.
 Ensure your submission identifies the unit code and title, the assessment task number and the name
of the assessment at the top of the page. Alternatively, you may place this information in the
document header.
 Add your name and student number to the header or footer on every page.
 On completion, submit your assessment to your assessor.
Learner assessment guide and evidence

This assessment requires you to identify customer preferences, and plan, cost and write an à la carte
seasonal menu.
You are required to do the following.
 Complete Tasks 1, 2, 3, 4 and 5 in Assessment A1.

 Describe your workplace or training environment’s style.
 Develop a customer profile for your workplace or training environment.
 Identify customer preferences in your workplace or training environment.
 Develop and cost a seasonal à la carte menu that incorporates ethnic food preferences of
customer groups.
 Format and print the à la carte menu.
 Develop and determine a selling price for a table d’hote menu.
 Answer all the questions.
 Attach organisational information to this assessment when requested within each task.
 Use the list in the Learner task checklist provided when submitting your assessments. Do
not submit your work until you have completed all parts of the checklist.
Task 1: Identify customer profile

 Research information about your workplace or training environment and customers.
 Sources of organisational information could include manual documentation, computerised
records and reports, and your colleagues, management or other staff.
 Complete all tables.
 Attach copies of organisational information used to identify customer preferences.

2 ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
Q1: Research information about your workplace or training environment’s cuisine, menu and service
style.
Category Organisational information
Asian and Middle Eastern
Style of cuisine
Modern Australian
Menu style
Served plated to the table

Service style
Starters, Entrees, Main Course, Dessert

Sequence of courses
Q2: Develop a profile of your workplace or training environment’s customers. List the sources
of organisational information you used to develop this profile.
Profile category Profile information Sources of customer

profile information
25 – 45 year old Response based on
Age range
scenario information
Mixed supplied in Task 2
Gender
Middle class
Income level and/or
buying power
Predominantly European and Asian
Social and cultural
background
Q3: Based on your current menu, what are your customers’ food preferences? Use
organisational documents, POS or other computer systems and manual or computerised
reports to complete the table.
If your workplace or training environment’s menu does not match the headings provided,
please modify heading to reflect your menu structure. Attach one copy of each type of
organisational information used to identify customer preferences to this assessment.
Food preferences Organisational information

First course / Main course / Dessert / sweet
entrée meal item
Pan seared Slow cook corned Ocean gelato
Highest selling / most salmon beef caste
popular menu item
Pistachio Sliced turkey Baked merengue

Lowest selling / least crusted
popular menu item scallops

Task 2: Develop a seasonal à la carte menu (background information)

 You can choose to develop a seasonal à la carte menu for your workplace or training
organisation, or use the scenario information provided.
 If choosing to develop a menu for your workplace or training environment, it must have
appropriate and adequate equipment, facilities and staff for this menu style. For example, if
you work in a café or fast food establishment then it will be difficult to create an à la carte
menu for this task because you don’t offer this type of food.
 Complete all tasks.
Scenario information
You are developing a new winter à la carte dinner menu for Ashton’s, a casual dining restaurant that
seats 60 customers. The menu items are presented under four sections: starters, entrée, main course
and desserts. All meals are served plated to the table by service staff. The restaurant caters mainly for
adults ranging from 25 to 45 years old. It’s located in a middle-class area with a significant population of
office, business and management professionals. The population is very culturally diverse, predominantly
European and Asian cultural backgrounds. The restaurant owners have noticed a steady trend towards
customers preferring healthier meal options (mainly low-fat, low-sugar options) and increasing requests
for vegetarian menu options.
Customers do not tend to spend more than one and a half to two hours in the restaurant during dinner
service. On average, 70% of customers order two courses: entrée/starter and main course or main
course and dessert. Only 20% order three courses.
The current menu is broken down into four sections.

 Starters – snacks, dips, shared platters, breads, etc.
 Entrées, salads and light meals
 Main course
 Dessert
The menu style is modern Australian with dishes from a wide variety of cuisines, including Malaysian,
Chinese, Thai, Italian and Greek. Some dishes offered during the winter months are influenced by
German and Hungarian cuisines.
Prices range from $10 to $15 for starters, $12 to $18 for entrées, $22 to $35 for main course and $10 to
$15 for desserts. The restaurant has found that customers are resistant to dishes outside of these price
ranges unless they can see value for money, or the dish is rare or unique.
There are five staff rostered in the kitchen most nights of the week: the chef, two cooks (two years’ and
five years’ experience post-apprenticeship), one second-year apprentice and a kitchen hand. The
following equipment is available in the restaurant kitchen.
Large equipment Small equipment

 Two ovens  Food
 Four open-range stove-top burners (one is a wok burner) above one oven processer
 One griddle and two open-range stove-top burners above the second oven and blender
 One salamander  Microwave
 One double-vat deep fryer oven
 One combi oven (convection and steam)  Slicer
 One 20 litre floor-mounted planetary mixer  Mincer
 Walk-in coolroom, dry store area and large double-door freezer  Pasta
 Hot bain-marie with under-display plate warmer machine
 Cold bain-marie with under-display refrigeration cabinet

Task 2.1 Develop a seasonal à la carte menu

 Brainstorm or research a range of ideas for your menu. Make sure you include at least one
seasonal dish.
 Develop a rough draft of your menu.
 Go to your course files and open SITHKOP002 Menu Feasibility Checklists template and
assess the feasibility of at least six dishes by completing the Feasibility checklist. Choose
dishes from a variety of courses within the menu.
 Using the same template assess the culinary and nutritional balance for each dish evaluated
in the previous task and complete the Culinary and nutritional balance checklist.
 Finally, assess the feasibility and balance of the overall menu by completing the Menu
evaluation checklist.
 Modify your draft menu (if necessary) to overcome any issues identified when checking
feasibility and balance.
 Prepare, cook and present at least two dishes on your draft menu. You can use two dishes
from your feasibility study list if you wish. You do not have to prepare dishes personally;
other members of the culinary team can do so under your direct supervision.
 Discuss the merits of each dish with relevant personnel, such as colleagues, service or
culinary staff, supervisors and managers. Please attach photos of finished dishes.
 Ask members of the evaluation panel to complete an evaluation feedback form for all dishes
presented to the evaluation panel. Photocopy the evaluation form provided as many times as
necessary.
 Discuss your draft menu and the results of your feasibility and dish evaluation testing with
relevant personnel and/or your trainer. Ensure you gain approval for your proposed menu
before continuing with Task 3.
 Attach copies the following documents to your completed assessment.
 Menu or dish research and evaluation information.
 Draft menu.
 Photos of your sample dishes.
 A minimum of two evaluation feedback forms completed by participants in the evaluation
process.
 Information, recipes and your draft menu will be required to complete Task 3.
 Submit all completed checklists, tables, evaluation forms, photos, documents and required
tasks for Task 2 to your assessor at the completion of Assessment A.
A La Carte Breakfast Menu

(Gluten free bread available, Vegetarian dishes, low fat dishes and low sugar desserts
could choose)
Maple Pecan Oatmeal VF $10

(Creamy Oatmeal topped with Toasted Pecans and Maple Syrup)
Strawberries and Cream French Toast (can be GF) $11 (Two Slices of Vanilla soaked French Toast, topped
with Sliced Strawberries, Whipped Cream)
Blueberry Buttermilk Pancakes (LOW FAT )$10 (Three Blueberry Buttermilk Pancakes, served with Bacon or
Sausage Links and Maple Syrup)
Club Classic Breakfast* $12

Two Eggs cooked your way, served with Bacon or Sausage Links, Toast, and a side of
Fruit
Omelet Du Jour*$ 12
Three Egg Omelet Du Jour served with a side of fruit
Greek Yogurt with Fruit and Granola $11

Greek Yogurt topped with Diced Pineapple, Berries, and Homemade Granola
Al carte Launch Menu

(Gluten free bread available, Vegetarian dishes, low fat dishes and low sugar desserts
could choose) Entrées
Pan Seared Salmon $12
Pan Seared Salmon with Wild Mushroom Risotto, Asparagus, and Walnut Gastropub GF
Pistachio Crusted Scallops $13
Sweet Potato Pureé, Sautéed Spinach, Pistachio Crusted Scallops, and Balsamic Gastrique
Buttermilk Fried Chicken $15

Fried Chicken Breast, Cornbread Pancakes, Kohlrabi Coleslaw, Honey Butter, and Buttermilk Dipping Sauce
Mains
Reuben Sandwich $17
Slow Cooked Corned Beef, Sauerkraut, Swiss Cheese, and Thousand Island Dressing Served on
WCW Signature Turkey Cranberry Sandwich $16

Sliced Turkey, Spinach, Irish Cheddar Cheese, and Cranberry-Basil Mayonnaise on a Toasted
Orange-Cranberry Ciabatta Bun, served with Sweet Potato Fries $13
6 Choice Business College Pty Ltd

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Classic Half Sandwiches & Cup of Soup $15 Bacon, Lettuce, Tomato
Tuna Salad Chicken Salad Egg Salad
with a Cup of Soup du Jour
Cubano $15
Slow Roasted Pork Tenderloin, Shaved Ham, Pickles Swiss Cheese, and Grainy Mustard Served on a Pressed
Ciabatta Roll
Grilled Cheese $13

Swiss, Cheddar, and American Cheese, Served with a cup of Tomato Soup WCW Burger of the Week*
Ask server for details. Omelet du Jour
Three Egg Omelet with Fresh Ingredients of the Day $12 GF

Desserts (All Desserts $10.00) Oceans Gelato Cassata
Clementine and Goats Cheese - Raspberry - Pistachio Baked Meringue
Chocolate Truffle Cake

Salted Caramel Ice Cream and Vanilla Anglaise
Warm Fig and Date Toffee Cake (GF) Banana Ice Cream and Butter Scotch Sauce
Binnorie Brie Cheese (Hunter Valley) (GF) Quince Gel, Oatmeal Biscuits and Green Apple
*Items that contain raw or undercooked products that may increase the risks of food borne illness.
GF- Gluten Free

A la Carte Dinner menu
(Gluten free bread available, Vegetarian dishes, low fat dishes and low sugar desserts could choose)
Entrées
Veal Saltimbocca $13
Sautéed Veal Scallopini, Lemon Sage Butter, Crispy Prosciutto, Mashed Potatoes, and
Grilled Asparagus GF - upon request
Shrimp Scampi $14

Seared Shrimp, Housemade Lemon Pepper Pasta, Red Bell Pepper, and Scallions in a White Wine Butter
Sauce
Spaghetti & Meatballs $15

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Angel Hair Pasta, Marinara Sauce, Beef & Pork Meatballs, Parmesan Cheese, and Garlic Bread
Mains
Veal Saltimbocca $16
Pan Fried Veal Round, Crispy Prosciutto, Roasted Red Skin Potatoes, and Asparagus, with a Sage Brown
Butter Sauce
Filet a la Oscar $17

Pan Seared Filet, Mashed Potatoes, Grilled Asparagus, King Crab, and Hollandaise Sauce
Braised Short Ribs$19

Braised Short Ribs, Parsnip Puree, Jus, Roasted Shiitake Mushrooms, Carrot Chips GF
Buttermilk Fried Chicken$15
Fried Chicken Breast, Cornbread Pancakes, Kohlrabi Coleslaw, Honey Butter, Buttermilk
Dipping Sauce
Pan Seared Salmon $18

Pan Seared Salmon with Wild Mushroom Risotto, Asparagus, and Walnut Gastrique GF

Marking Criteria Checklist
Task 2.2: Question and answer

Q1: What issues did you identify when checking feasibility of your dishes?
Ans: The dish wasn’t unique enough to create an edge over the competitors.
Q2: What issues did you identify when checking the culinary and nutritional balance of your dishes and
menu?
Ans: The food was lacking delicacies and seasonally available ingredients.
Q3: What dishes (if any) had to be modified or changed as a result of your evaluation process?
Ans: The dishes were all satisfactory and only needed minor adjustments on adding seasonally available
ingredients.
Q4: Briefly explain how this menu meets the preferences of your customer profile.
Ans: The menu is varied and considers special dietary requirements and covers non-veg customers as well
as veg customers.
Q5: List the seasonal dishes you have included in your menu. Explain why they are suitable for a winter
menu.
Ans: Tasmanian Salmon rillettes, wasabi mayo, Poached Australian scallops,Pressed Fleurieu lamb,
Chargrilledchickenbreast etc. They are suitable for winter because the ingredients are easily
available in the winter and provides enough nutritional values.
Q6: What dishes on your menu originate from other cuisines or cultures? List the dishes and their cuisine,
country or culture of origin.
Ans: Murgh Makhani (Butter Chicken), Tandoori Chicken are Indian cuisines that originates from the South
East Asia that are on the menu.
Chocolate souffé, Lobster Bisque and Coq au Vin are French cuisines that are on the menu.
Q7: Summarise the responses and feedback obtained from your evaluation panel. Include positive, negative and
constructive comments made about dishes and the menu by panel members.
Ans: The overall feedback was overwhelming. The panel members were impressed with the food items in the menu
for its diversity and delicacies. The menu was praised for the fact that it included many dishes or cuisines that
would be loved by a large number of peoples. There were constructive comments to narrow down the menu
and the fact that all the variations of the dishes on the menu posed an challenge to procure all the materials
and spices and storing of those materials as well as the intricacy and challenges to be able to serve all these
dishes.

V1.0 Last updated 16 January 2017
Q8: What changes did you make to the menu and selected dishes based on their feedback and
comments?
Ans: I narrowed and removed some of the dishes which required a lot of imported spices and herbs and
made the menu even more simple with items.
Task 3: Cost menu

 Itemise the components of all dishes on your à la carte menu. They can be listed manually or using
computer technology such as spreadsheet software.
 Research costs for all components to enable you to determine costs and selling prices. Information can
be obtained from your workplace or training organisation’s purchasing staff or organisational purchasing
documentation, by contacting suppliers directly or using your internet search engine.
 Calculate portion yields for all raw ingredients for all dishes on your à la carte menu.
 Go to your ‘Course files’ and open SITHKOP002 Menu Costing Template and Chicken Kebab Recipe
as an example of how calculate the portion yields and costs of raw ingredients for at least one dish.
Alternatively, you can use your workplace or training environment’s standard format. Show, your
results for each component of the dish. Save your file.
 All other dishes on the menu can be calculated manually or using computer technology such as
spreadsheet software.
 Use the SITHKOP002 Raw ingredient yield test percentages table provided in your course files or
your workplace or training organisation’s standardised yield test percentages when calculating costs
for all raw ingredients. If yield percentage is not available, use most similar ingredient percentage.
 Calculate the total cost per portion for all dishes on your menu. Remember to include costs for all
components of a dish.
 Determine selling prices for all menu items.
 If developing a menu for your workplace or training organisation, use their mark-up, standard food
cost percentages (SFC%) or profit margins to determine the selling price.
 Ashton’s SFC% ranges are 25 to 30% on starters and entrées, 30 to 35% on main courses, 15 to
20% on fruit-based desserts and 27 to 32% on all other desserts.
 Calculate the menu price for one menu item manually, showing all formulas, calculations and results.
 All other menu items can be calculated manually or using computer technology such as spreadsheet
software. Show how the menu price changes depending on the SFC% used.
 Print out all calculations completed using computer software packages (for example, spreadsheets).
 Your menu and the results of your pricing calculations will be required to complete Task 4.
 Attach copies of the following documents to your assessment.
 Your itemised recipe components list.
 A sample of documents or research used to provide purchase costs for recipe components.
 All documents containing manual and computerised yield, cost and selling price calculations to your
assessor at the completion of Assessment A.
Name of Dish: Yield/No of Serves: 6

Mutton khebabs with Garlic, Coriander and Lime Portion Cost: $3.03
Selling Price: $12.50
Date costed Food Cost %: 24.3%
Costed by
Selling Price @ 25%
FC: $12.13

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Purchase Purchase
Ingredient Quantity Unit Unit Unit Price Yield % Total Cost
Mutton Tenderloins 1.5 kilo kilo $9.99 100 $14.99
Garlic 0.02 kilo kilo $16.00 87 $0.37
Long Red Chilli 0.02 kilo kilo $14.50 92 $0.32
Coriander Leaves Fresh 0.2 bunch bunch $2.99 95 $0.63
Olive Oil Extra Virgin 0.04 litre litre $5.99 100 $0.24
Paprika Sweet 0.002 kilo kilo $12.00 100 $0.02
Lime wedges 2 each each $0.40 100 $0.80
Lime (juice and rind) 1 each each $0.50 72 $0.69
Bamboo skewers 6 each each $0.02 100 0.12
Salt 0.005 kilo kilo $1.20 100 $0.01
Pepper Cracked Black 0.005 kilo kilo $3.80 100 $0.02
Total Cost of Recipe $18.20

Portion
Cost $3.03
Task 3.1: Question and answer

Q1: Assess the cost-effectiveness of your menu items. Which items are within the price ranges for current
menu courses? Which items are not?
Menu items within current price range Menu items NOT within current price range
Chicken Tikka Prawns curry
Butter Chicken Fish Pakoda
Potatoes Cutlets Onion Bhaji
Samosa Chat
Paneer tikka Masala
Karahi Paneer
Q2: Choose one dish that is not within the current menu price range. Describe any changes you can make
to the recipe and its ingredients to ensure the dish’s selling price is within the business’s current price
range while still maximising profitability.
Ans; As per my work experience in restaurants replace some less expensive ingredients instead of costly
items. For example, In an onion bhaji we are using red onion which is very expensive in a summer.
So we can replace red onion with brown onion which is almost half of a price.
Q3: Which dish is the least profitable on your menu? Why is it the least profitable?
Ans: Prawn curry is less profitable because they are very expensive and have 60% usable yield as well as
soon expiry.
Q4: List the four most profitable dishes on your menu.

● Butter Chicken
● Paneer Tikka
● Roasted Chicken
● Gulab Jamun

11
Task 4: Write menu content
 Complete all tasks.
 Write menu content for all dishes on your menu.
 Make sure your menu content:
 is descriptive and creatively expressed
 appeals to the customer base
 fits business’s service style
 promotes sales
 uses correct names or terminology for styles of cuisine, dishes, cooking methods and ingredients.
 Use computer technology to format your menu so it is presentable to customers and meets
organisational standards.
 Print out the menu and attach to your assessment.
 Answer all questions.
 Submit all responses to questions, research, documentation, manual calculations, printouts, draft and
completed menus required in Tasks 1, 2, 3 and 4 to your assessor.
Task 4.1 Question and answer

Q1: Describe how you will present the menu to customers, for example, folders, covers, boards or binding.
Include details of colour schemes, pictures, icons, logos, symbols and other decorative items.
Ans: Good presentation always attract to your customers, I like to present my menu in a binding form with
rainbow colours schemes. The menu backgrounds will be colourful and presenting with the traditional
and natural pictures.
Q2: Explain why you think this method of presentation is appropriate for the style of menu and restaurant.
Ans: Because It is only traditional method which is liked by many customers when I did the survey
observed these things.

Task 5: Prepare and cost a table d’hote menu
 Develop a table d’hote menu for your workplace, training organisation or the Ashton’s restaurant
scenario provided in Task 2.
 The table d’hote menu should include three choices within each course.
 The table d’hote menu can be developed using menu items from the à la carte menu developed, costed
and written for Tasks 2, 3 and 4.
 Alternatively, you can develop a menu using new recipes. All new recipes must be costed using the
same formulas and techniques used to cost the à la carte menu in Task 3. Descriptions for each menu
item must be written following the menu content parameters outlined in Task 4.
 The menu should meet the following parameters.
 Include a balanced variety of dishes.
 Include at least one vegetarian option in each course.
 A maximum SFC% of 30% for the overall menu.
 Determine a selling price for the menu. The menu should be priced between $45 to $60.
 Use computer technology to format your menu. The table d’hote menu must meet the following criteria.
 Able to be inserted into the à la carte menu.
 Selling price for the menu clearly displayed.
 Presentable to customers and meets organisational standards.
 Print out the menu and attach to your assessment.
 Submit any research or documentation, all manual or computerised calculations, and the draft and
completed table d’hote menu to your assessor.
Table d’hote menu

Mixed vegetable salad
(Made with frozen mixed vegetables, kidney beans, celery, onions, pepper, vinegar, corn-starch and served with rice)
$15.20
Brussels sprouts
(Brussels sprouts, olive oil, salt, black pepper. The brissels sprouts should be brown with a bit of black on the outside)
$17.20
Mixed chicken tortilla soup

(This soul-warming soup brings a touch of the Southwest to your dinner. It's likely to be ordered again and again,
thanks to the tender chicken, sliced tomatoes, and lots of seasonings.
If you like, top with tortilla chips.)
$20.00

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Main Course
Thai red curry with vegetables
(Chicken, zucchini, red bell pepper, and carrot are used in this fast and simple curry stir-fry. The combination of
coconut milk and curry paste creates an enticing sauce. There's no reason to go out to dinner because this dish can be
prepared in under 20 minutes!)
$27.00
Roasted beef tenderloin

(The slow oven, which makes for a gentle roasting and provides an even, rosy hue across the muscle, is one of the
secrets of this beef tenderloin. The other trick is to roast the beef on top of the pan sauce, which spices the meat while
still humidifying the oven for a hot, aromatic cooking atmosphere.)
$30.00
Chicken breast
(Chicken breast, salt, chilli, olive oil, ginger paste, garlic should be used and served by garnishing with parsley)
$26.50
Desserts
Semolina Helva
(Irmik Helvasi (semolina halva) is a popular Turkish recipe for a traditional semolina halva dessert. If needed, top with
a sprinkling of cinnamon. This recipe is delicious hot or cold.)
$16.20
Hot waffle
(The batter can be refrigerated for up to a week if sealed. Only make sure you whisk it again before using. This recipe
may also be made for whole wheat flour.)
$14.00

Learner task checklist
 To be completed by the learner.

 This is a tool to assist you when submitting your assessment tasks.
Have you
completed
You must complete the following tasks for this assessment this task?
Yes No
Task 1: Identify customer profile
Respond to all questions.
Task 2: Develop a seasonal à la carte menu
Research and develop a draft menu.
Complete the feasibility checklist for at least six dishes on the draft menu using
SITHKOP002 Menu Feasibility Checklists template or your own template.
Complete the culinary and nutritional balance checklist for the selected six
dishes using SITHKOP002 Menu Feasibility Checklists template or your own
template.
Complete a menu evaluation checklist for the full draft menu using
SITHKOP002 Menu Feasibility Checklists template or your own template.
Establish an evaluation panel and evaluate at least two dishes from the menu.
Obtain completed evaluation forms from at least two members of the evaluation
panel for all dishes presented to the panel.
Attach copies of the following documents to your assessment.

 Menu or dish research and evaluation information.
 Draft menu.
 Photos of your sample dishes.
 A minimum of two evaluation feedback forms completed by participants
during the evaluation process.

15
Task 3: Cost menu

Have you
completed
Yes No
Calculate the portion yields and costs of raw ingredients for at least one dish.
Submit Menu Costing Template for each menu item.
Calculate the portion yields and costs of raw ingredients for all other dishes
manually or using computer technology.
Calculate the total cost per portion for all dishes on your menu. Remember to
include costs for all components of a dish.
Determine selling prices for all menu items.
Attach copies of the following documents to your assessment.

 An itemised recipe components list.
 A sample of documents or research used to provide purchase costs for
recipe components.
 All documents containing manual and computerised yield, costs and selling
price calculations.
Task 4: Write menu content
Write menu content for all menu items.
Format and print menu with all prices that meets required standards.
Task 5: Prepare and cost a table d’hote menu
Develop a table d’hote menu.

17
Have you
completed
Yes No
Determine selling price for the menu.
Submit any research or documentation, all manual or computerised

calculations, and the draft and completed table d’hote menu to your assessor
Assessor checklist
To be completed by the assessor.
Learner’s name:
Completed
Has the learner been able to: Assessor comments
Yes No
Identify current customer profile for
the food business using organisation-
specific information.
Analyse food preferences of customer

base using organisation-specific
information.
Identify organisational service style

and cuisine.
Identify and evaluate food

preferences of customer groups with
differing characteristics and used it to
inform menu planning.
Generate a range of ideas for menus
for dishes or food production ranges,
assessed their merits, and discussed
with relevant personnel.
Chose menu items to meet customer
preferences, availability of seasonal
products, and appropriateness to food
outlet.

Develop a seasonal à la carte menu
that uses different dishes or food
production ranges. SITHKOP002 PLAN AND COST BASIC MENUS
– Project
Include balanced variety of dishes or

food production items for the style of
service and cuisine.
Itemise proposed components of

included dishes or food production
items.
Calculate portion yields and costs

from raw ingredients using both
manual and computerised techniques.
V.200820 19
Completed
Has the learner been able to: Assessor comments
Yes No
Assess the cost-effectiveness of
proposed dishes or food production
items and chose menu items that
provide high yield.
Price menu items to ensure maximum
profitability.
Write menus creatively using words

that appeal to customer base and fit
with the business service style.
Use correct names for style of

cuisine.
Use descriptive writing to promote

sale of menu items.
Listen to feedback from colleagues

and customers and asked questions
to inform menu choices.
Feasibility checklist
SITHKOP002 PLAN AND COST BASIC MENUS
Dish name 1: butter chicken Dish name 2: fish curry – Project Dish name 3: tandoori
paneer tikka
Feasibility criteria Yes / no & comments Yes / no & comments Yes / no & comments
Does the dish match the yes yes Yes ( this offer vegetarian variety
organisation’s menu type, to customer )
service style and cuisine?
Is the dish suitable for Yes the customer who like Yes, it gives spicy and hot favours. Yes. This dish can be served as
customer profile? creamy and rich taste it was good for those who like hot entrée or main. The gravy can be
and spicy things added on customer request. It
can
be mild, spicy or extra spicy.
Is the dish unique to create an Yes. This recipe is made with The goat curry is dish which is not Yes, it is unique because it is good
edge over competitors? own spices mixture made in available on every restaurant and for vegetation and vegan
restaurant and it gives better our goat is unique. customer. Some extra vegetable
smoky taste than can be added
others. on customer request
Does the dish match kitchen Yes. There are 4 different chefs Yes Yes. It was easy but time
staff skill levels? who are specialized in different consuming. It is absolutely
dishes. matched with staff skill.
Is there adequate small and Yes. There is not much Yes. We have chopper, grill, and Yes. This dish required fryer,
large equipment? requirement of more equipment tandoor for roasting tandoor and cooking equipment.
but still we have all the required We have all the equipment
equipment
Are key ingredients Yes. All the ingredients are Yes. Goat meat is available whole Yes. Cheese , capsicum, and
seasonally available? available for whole years. year but in summer or near other vegetable are available but if
Christmas, it is very expensive. some vegetable are expensive can
be replaced with other except
capsicum.
V.200820 6
– Project
Feasibility checklist (continued)
Dish name 4: aloo tikki Dish name 5: prawn curry Dish name 6: lamb curry
Feasibility criteria Yes / no & comments Yes / no & comments Yes / no & comments
Does the dish match the Yes Yes Yes
organisation’s menu type, service
style and cuisine?
Is the dish suitable for customer profile? Yes, all types of customer Specially for non-vegetarian For non-vegetarian
Is the dish unique to create an edge Yes, this dish create an edge Yes Yes
over competitors? over competitors
Does the dish match kitchen staff Yes. There are 4 different chefs Yes Yes. There are 4 different chefs
skill levels? who are specialized in different who are specialized in different
dishes dishes
Is there adequate small and Yes. There is not much Small equipment Small equipment
large equipment? requirement of more equipment
but still we have all the required
equipment
Are key ingredients seasonally Yes. All the ingredients are Yes. Prawn curry is available Yes. Lamb meat is available
available? available for whole years. whole year but in summer or near whole year but in summer or near
Christmas, it is very expensive Christmas, it is very expensive
V.200820 7
Culinary and nutritional balance checklist
Main Cooking
Dish name Colour Flavour Texture Size & shape Temperature
ingredient(s) method(s
)
Chicken, yogurt,
Roasting Small chicken
Chicken/rice pela Creamy orange thickened cream, Mild and creamy Thick gravy Hot
and pieces in gravy
salt, paper
sautéing
Potatoes, peas,
Samosa Golden brown Spicy Deep fry Dry Tringle Hot
onion, Red chilly
Sugar, cottage
Ras gulla White Sweet Boil and rubbing Juicy and soft Round 1 to 5 degree
cheese, Milk, Water
Plain flour,
Can be serve hot
Gulab jamun Dark Brown semolina, Milk, milk Sweet Deep frying Spongy and soft Round
or cold
powder, sugar
Fish piece ,onion Roasting

Fish curry Light yellow Salty Thick gravy Triangle cubes Hot
spices and and
cream sautéing
capsicum, carrot,
Mix veg Multi-colour Sweet and salty Frying and sautéing Dry Multiple shapes Hot
peas, cauliflower
– Project
Menu evaluation checklist
Feasibility criteria Evaluation notes

Does the menu match the Yes, it is fine dining and can also be a takeaway, and
organisation’s menu type, service different cuisines are available
style and cuisine?
Does the menu match customer Yes, it matches the customer profile average income.
preferences according to sales
data and customer profile?
Is the menu unique to create an Yes, we are providing the best service according to
edge over competitors? customer needs so customer can feel more comfortable.
Is there an adequate number of Yes, It’s compulsory to hire adequate staff to provide
kitchen staff to prepare and better service on proper timing and they can get quick
produce menu during peak service service.
periods?
Do kitchen staff have appropriate Yes, off course kitchen staff has appropriate knowledge
knowledge and skills to prepare and skills to prepare and produce menu items, because
and produce menu items? people hire specialised staff they have good knowledge in
particular area.
Is there adequate small and large Yes, proper equipment makes life easier, we can meet the
equipment to meet demand for for menu items easily.
menu items during peak service
periods?
Are there a variety of cooking Yes, chicken can be roast in an oven, tandoor or
methods used to distribute the load grilled if there is heavy load in any particular equipment
across available equipment?
Are there a variety of fresh, high- Yes, if we are using fresh vegetables and good quality
quality ingredients across dishes meat and frozen ingredients, definitely the menus to give
and the menu to give nutritional proper nutritional balance
balance?
Are there a variety of alternatives Yes, there is some alternatives available dietary required
on the menu to meet dietary and customer. For instance paneer tikka replace with the tofu
nutritional requests? tikka OR Sugar can be replace with the honey in sweet
dishes.
V.200820 9
Dish evaluation feedback form
Menu: a la carte Evaluation panel member Date: 11/08/2020

name: Kris
Evaluation Dish name: cheesecake Dish name: paneer tikka masala

criteria
Comments Comments
Visual Excellent Excellent, garnish with coriander and
presentation chopped onion and cream
Taste Little sweet Hot spicy
Texture Thicken Thick gravy with paneer cubes
Temperature Warmed Above 60 degree
Cooking method / 20 to 40 min 1hours/ roasting and gravy making

time
Portion size Induvial Main course
Meets Yes, this dish is suitable for all types Yes, suitable for vegetarian customers
organisational of customer
standards
Suitability to Its suitable for all age group because It is mostly preferred by teenagers
customer profile its creamy and sweet and adults because it is hot spicy
dish.
COST MENUS
Ingredient Yield Ingredient Yield Ingredient Yield

% % %
Fruit Vegetables Vegetables
Apples 76 Artichokes 48 Parsnip 85
Apricots 94 Asparagus 56 Potato 81

– Project
Avocado 75 Beans, green round 88 Shallots 89
Bananas 68 Beetroot, no tops 76 Squash 81
Berries 92 Broccoli 61 Zucchini 95
Cantaloupe, whole 50 Brussels sprouts 74 Meat

Beef, steak, boneless,
Citrus fruits 72 Cabbage, savoy 79 1 cm fat (grill, fry, stir 76
fry)
Beef, whole, rib in
Coconut, whole 53 Carrots, no tops 65 62
(roast)
Beef, whole, boneless
Grapefruit 68 Capsicum 82 82
(roast)
Beef, sliced, boneless
Grapes, seedless 94 Cauliflower 45 76
(braise)
Pears 78 Celery 75 Chicken, whole 62
Chicken portions, bone
Pineapple 52 Cucumber 95 67
in
Chicken breast,
Rhubarb, no leaves 86 Eggplant 81 96
boneless
Stone fruit 80 Garlic, bulbs 87 Chicken thigh, 89
boneless
Strawberries 87 Leek 58 Other
Lettuce, endive,
74 Bacon, sliced 67
kale,
spinach, etc.
Mushrooms 97 Bacon, short cut 82
Salami and cured
Onion 89 94
sausages
Peas, in shell 38
V.200820 11
Recipe costings- a la carte menu
Formulas (add formulas used in space provided)
Recipe
costings
Recipe / menu item: samosa
Ingredients Qty Unit Purchase unit Purchas Cos
e unit t
price Yield % Total cost
100
Plain flour Kg 1 kg $1.50 100 $.15
gm
2
Oil for pastry making tbsp Litters 1 lt $4.50 100 $.10
½
Salt for pastry Kg Half kg $1.99 100 $.10
tbs
p
½
Caraway seed Gm 100gm $4.50 100 $.45
tbs
p
1
Cumin seed Gm 100gm $3.00 100 $.30
tbsp
1
Pepper tbsp Gm 100gm $4.50 100 $.40
500
Potatoes gm Kg 1 kg $2.99 80 $1.25
Green chili 4 No. 100gm $1.99 90 $.25

Boiled peas 1 cup Gm 1 kg $2.99 100 $.50
½
Green coriander I bunch $2 75 $1
bnc
h
1
Coriander powder tbsp Gm 100 gm $3 100 $.15
Salt for stuffing 1tbsp Gm 1 kg $1.99 100 $.55

1
Turmeric powder gm 100gm $2.99 100 $.10
tbsp
50
Cottage cheese gm 500gm $5.50 100 $.55
gm
Oil for fry 4 cup Lt 1 litres $4.50 100 $2.5
(10 samosa made from this) Total cost of recipe $$7.85
(2 samosa per person) Portion cost $1.57

– Project
V.200820 13

Assessment A1 - Menu Project 1

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Assessment A1 - Menu Project 1

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SITHKOP002 PLAN & COST BASIC MENUS – Project A1

Student Name Smith Acharya

Student Number Cbc190089

Unit Code / Name SITHKOP002 – Plan and Cost Basic Menus

Program Code / Name SIT40516 – Certificate IV in Commercial Cookery

Assessor Name Leon Cyril Carson

Assessment Method Assignments Case Study Portfolio Research Project

Did the student meet the following criteria: Result Comments

Identify customer profile S

The Students overall result Satisfactory Unsatisfactory Resit Required

Assessor Signature: Student Signature: Date:

Choice Business College Pty Ltd