SITHKOP002 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:
 identify and evaluate the food preferences of customer groups with differing characteristics and use to inform menu planning
 develop and cost each of the following menu types based on above information:
o à la carte
o buffet
o cyclical
o degustation
o ethnic
o set
o table d’hôte
o seasonal
 evaluate success 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
 staff
 supervisors
 suppliers
o regular staff meetings that involve menu discussions
o seeking staff suggestions for menu items
 develop the above menus within commercial time constraints, demonstrating:
o use of balanced variety of dishes and ingredients
o methods for determining costs of supply for ingredients
o methods and formulas for calculating portion yields and costs from raw ingredients
o methods for responding to feedback and adjusting menus
o methods for achieving desired profit margins, mark-up procedures and rates
o use of different types and styles of menus for dishes or food production ranges.
Place/Location where assessment will be conducted

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Resource Requirements
Pen, paper, calculator, customer service survey created in assessment 1-Assignment, 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”.
All support tool templates for yield testing, calculations and menu balance located in the assessment tool folder for the
unit SITHKOP002, Teacher Support tools.

Refer to the Assessment conditions attached to the 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

You are required to complete each task for this assessment as outlined below, following the relevant recipes, Work Place
Health and Safety practices and Hygiene procedures as instructed during the training sessions you have participated for
this unit of competency.

Assessment 2

Your Tasks:

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

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Menu to be developed Menu type (all required overall) Evaluation of each menu (use at least 2 methods overall)
à la carte customer satisfaction discussions
Menu 1: buffet
customer surveys
Recipe Source: cyclical
degustation improvements suggested by:
No. of serves: 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
Menu 2: buffet
customer satisfaction discussions

cyclical customer surveys

degustation improvements suggested by:
Recipe Source: ethnic customers
No. of serves: 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
cyclical customer surveys
degustation improvements suggested by:
Recipe Source: ethnic customers
No. of serves: 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
Menu 4: buffet
customer satisfaction discussions

cyclical customer surveys

degustation improvements suggested by:
Recipe Source: ethnic customers
No. of serves: set, table d’hôte
managers
seasonal
peers
staff
supervisors
suppliers
regular staff meetings that involve menu discussions

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 seeking staff suggestions for menu items
à la carte
Menu 5: buffet
customer satisfaction discussions

cyclical customer surveys

degustation improvements suggested by:
Recipe Source: ethnic customers
No. of serves: 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
cyclical customer surveys
degustation improvements suggested by:
Recipe Source: ethnic customers
No. of serves: 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
Menu 7: buffet
customer satisfaction discussions

cyclical customer surveys

degustation improvements suggested by:
ethnic customers
set, table d’hôte
Recipe Source: managers
seasonal
No. of serves: peers
staff
supervisors
suppliers
regular staff meetings that involve menu discussions
seeking staff suggestions for menu items

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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 frequent 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.

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

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Special/Other

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2. Menu 1 – Plan an à la carte menu.

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

 Entrées
 Soups
 Main Courses
 Desserts
 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:

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 o colours
o cooking methods
o delicacies
o flavours
o nutritional values
o presentation
o seasonally available ingredients
o tastes
o 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.
 Ensure each dish is described accurately and in an appealing manner, and true in its features and
ingredients
 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 methods 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?

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Menu Assessment Criteria Comment S NYS S NYS
1 Element 1: Identify customer requirements
The type of customer relevant for the menu/establishment is identified
The cuisine style (s) are identified
The menu types used in the establishment are identified
The common popular items sold in the establishment are identified
An indicative pricing structure is provided for the basis of comparison

Element 2: Plan menus

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

Element 3: Cost menus

Each commodity is listed in a standard recipe card
The yield test values are establishes 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 dish does not exceed 34%
The correct methods for calculating mark-up are used
The profitability/maximum for each dish or menu is identified
All calculations are attached for reference as instructed for each menu type

Element 4: Write menu content Comment S NYS S NYS

The menu/dish is written in an appealing way, creating interest
Classical garnishes are used correctly according to conventions (e.g. a Wiener
Schnitzel must use veal; if pork or chicken is used it must refer to pork/chicken
Schnitzel “Vienna Style”
The key features in each dish/menu are clearly listed
The correct culinary terms are used and explained where relevant
The menu structure is correct in order
The print type/font is clearly legible

Element 5: Evaluate menu success

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 The menu /dishes is evaluated using evaluation methods outlines in the
instructions
The feedback is collated and attached
The feedback is interpreted correctly
A sales analysis ids performed where this is part of the evaluation startegy

1. 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:

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 o colours
o cooking methods
o delicacies
o flavours
o nutritional values
o presentation
o seasonally available ingredients
o tastes
o 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.
 Ensure each dish is described accurately and in an appealing manner, and true in its features and
ingredients
 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?

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Menu Assessment Criteria Comment S NYS S NYS
2 Element 1: Identify customer requirements
The type of customer relevant for the menu/establishment is identified
The cuisine style (s) are identified
The menu types used in the establishment are identified
The common popular items sold in the establishment are identified
An indicative pricing structure is provided for the basis of comparison

Element 2: Plan menus

The menu contains the number of dishes/choices as per instruction relevant
for the menu type
The dishes provided use a seasonal variety where relevant
The dishes provided are suitable and sufficient for the type of buffet proposed
The methods of cookery used for the dishes within one menu type provide
variety and repetitions are avoided
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 different textures
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

Element 3: Cost menus

Each commodity is listed in a standard recipe card
The yield test values are establishes 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 does not exceed 30% per customer
The correct methods for calculating mark-up are used
The profitability/maximum for each dish or menu is identified
All calculations are attached for reference as instructed for each menu type

Element 4: Write menu content Comment S NYS S NYS

The menu/dish is written in an appealing way, creating interest
Classical garnishes are used correctly according to conventions (e.g. a Wiener
Schnitzel must use veal; if pork or chicken is used it must refer to pork/chicken
Schnitzel “Vienna Style”
The key features in each dish/menu are clearly listed
The correct culinary terms are used and explained where relevant
The menu structure is correct in order
The print type/font is clearly legible

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Element 5: Evaluate menu success
The menu /dishes is evaluated using evaluation methods outlines in the
instructions
The feedback is collated and attached
The feedback is interpreted correctly
A sales analysis ids performed where this is part of the evaluation startegy

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2. 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:

o colours
o cooking methods
o delicacies
o flavours
o nutritional values
o presentation
o seasonally available ingredients
o tastes
o 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.
 Ensure each dish is described accurately and in an appealing manner, and true in its features and
ingredients.
 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 methods 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?

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Menu Assessment Criteria Comment S NYS S NYS
3 Element 1: Identify customer requirements
The type of customer relevant for the menu/establishment is identified
The cuisine style (s) are identified
The menu types used in the establishment are identified
The common popular items sold in the establishment are identified
An indicative pricing structure is provided for the basis of comparison

Element 2: Plan menus

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

Element 3: Cost menus

Each commodity is listed in a standard recipe card
The yield test values are establishes 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 does not exceed 32%
The set price of $25.00 per person is not exceeded
The correct methods for calculating mark-up are used
The profitability/maximum for each dish or menu is identified
All calculations are attached for reference as instructed for each menu type

Element 4: Write menu content Comment S NYS S NYS

The menu/dish is written in an appealing way, creating interest
Classical garnishes are used correctly according to conventions (e.g. a Wiener
Schnitzel must use veal; if pork or chicken is used it must refer to pork/chicken
Schnitzel “Vienna Style”
The key features in each dish/menu are clearly listed
The correct culinary terms are used and explained where relevant
The menu structure is correct in order
The print type/font is clearly legible

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Element 5: Evaluate menu success
The menu /dishes is evaluated using evaluation methods outlines in the
instructions
The feedback is collated and attached
The feedback is interpreted correctly
A sales analysis ids performed where this is part of the evaluation startegy

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3. 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:

o colours
o cooking methods
o delicacies
o flavours
o nutritional values
o presentation
o seasonally available ingredients
o tastes
o 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.
 Ensure each dish is described accurately and in an appealing manner, and true in its features and
ingredients.
 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 methods 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?

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Menu Assessment Criteria Comment S NYS S NYS
4 Element 1: Identify customer requirements
The type of customer relevant for the menu/establishment is identified
The cuisine style (s) are identified
The menu types used in the establishment are identified
The common popular items sold in the establishment are identified
An indicative pricing structure is provided for the basis of comparison

Element 2: Plan menus

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

Element 3: Cost menus

Each commodity is listed in a standard recipe card
The yield test values are establishes 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 the degustation menu does not exceed 34%
The overall price is acceptable in terms of the client information and pricing
structure of the eatblishment
The correct methods for calculating mark-up are used
The profitability/maximum for each dish or menu is identified
All calculations are attached for reference as instructed for each menu type

Element 4: Write menu content Comment S NYS S NYS

The menu/dish is written in an appealing way, creating interest
Classical garnishes are used correctly according to conventions (e.g. a Wiener
Schnitzel must use veal; if pork or chicken is used it must refer to pork/chicken
Schnitzel “Vienna Style”
The key features in each dish/menu are clearly listed
The correct culinary terms are used and explained where relevant
The menu structure is correct in order
The print type/font is clearly legible

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Element 5: Evaluate menu success
The menu /dishes is evaluated using evaluation methods outlines in the
instructions
The feedback is collated and attached
The feedback is interpreted correctly
A sales analysis ids performed where this is part of the evaluation startegy

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4. 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:

o colours
o cooking methods
o delicacies
o flavours
o nutritional values
o presentation
o seasonally available ingredients
o tastes
o 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 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.
 Ensure each dish is described accurately and in an appealing manner, and true in its features and
ingredients.
 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 methods 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?

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Menu Assessment Criteria Comment S NYS S NYS
5 Element 1: Identify customer requirements
The type of customer relevant for the menu/establishment is identified
The cuisine style (s) are identified
The menu types used in the establishment are identified
The common popular items sold in the establishment are identified
An indicative pricing structure is provided for the basis of comparison

Element 2: Plan menus

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

Element 3: Cost menus

Each commodity is listed in a standard recipe card
The yield test values are establishes 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 the menu does not exceed 28%
The correct methods for calculating mark-up are used
The profitability/maximum for each dish or menu is identified
All calculations are attached for reference as instructed for each menu type

Element 4: Write menu content Comment S NYS S NYS

The menu/dish is written in an appealing way, creating interest
Classical garnishes are used correctly according to conventions (e.g. a Wiener
Schnitzel must use veal; if pork or chicken is used it must refer to pork/chicken
Schnitzel “Vienna Style”
The key features in each dish/menu are clearly listed
The correct culinary terms are used and explained where relevant
The menu structure is correct in order
The print type/font is clearly legible

Element 5: Evaluate menu success

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The menu /dishes is evaluated using evaluation methods outlines in the
instructions
The feedback is collated and attached
The feedback is interpreted correctly
A sales analysis ids performed where this is part of the evaluation startegy

Page 22 of 28
5. 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:

o colours
o cooking methods
o delicacies
o flavours
o nutritional values
o presentation
o seasonally available ingredients
o tastes
o 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 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.
 Ensure each dish is described accurately and in an appealing manner, and true in its features and
ingredients.
 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 methods 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?

Page 23 of 28
Menu Assessment Criteria Comment S NYS S NYS
6 Element 1: Identify customer requirements
The type of customer relevant for the menu/establishment is identified
The cuisine style (s) are identified
The menu types used in the establishment are identified
The common popular items sold in the establishment are identified
An indicative pricing structure is provided for the basis of comparison

Element 2: Plan menus

The menu contains the number of dishes/choices as per instruction relevant
for the menu type
The dishes provided use a seasonal variety where relevant
Any potential by-products as a result from planning Menu 1 and Menu 4 are
identified
The methods of cookery used for the dishes within one menu type provide
variety and repetitions are avoided
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 different textures
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

Element 3: Cost menus

Each commodity is listed in a standard recipe card
The yield test values are establishes 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 the menu does not exceed 30%
The correct methods for calculating mark-up are used
The profitability/maximum for each dish or menu is identified
All calculations are attached for reference as instructed for each menu type

Element 4: Write menu content Comment S NYS S NYS

The menu/dish is written in an appealing way, creating interest
Classical garnishes are used correctly according to conventions (e.g. a Wiener
Schnitzel must use veal; if pork or chicken is used it must refer to pork/chicken
Schnitzel “Vienna Style”
The key features in each dish/menu are clearly listed
The correct culinary terms are used and explained where relevant
The menu structure is correct in order
The print type/font is clearly legible

Page 24 of 28
Element 5: Evaluate menu success
The menu /dishes is evaluated using evaluation methods outlines in the
instructions
The feedback is collated and attached
The feedback is interpreted correctly
A sales analysis ids performed where this is part of the evaluation startegy

Page 25 of 28
6. 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.
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.

B. The dishes must provide a balanced variety on offer and within the courses offered including the following:

o colours
o cooking methods
o delicacies
o flavours
o nutritional values
o presentation
o seasonally available ingredients
o tastes
o 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, accordingly. Attach this draft and
comments to this assessment marked “Menu 7”

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

G. Write the menu using an attractive font of your choice, no smaller than size 12.
 Ensure each dish is described accurately and in an appealing manner, and true in its features and
ingredients.
 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 methods outlined in the task section
above and attach the feedback to this assessment marked “Menu 7”

I. What was the feedback received, and accordingly what needs to be improved or changed?

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Menu Assessment Criteria Comment S NYS S NYS
7 Element 1: Identify customer requirements
The type of customer relevant for the menu/establishment is identified
The cuisine style (s) are identified
The menu types used in the establishment are identified
The common popular items sold in the establishment are identified
An indicative pricing structure is provided for the basis of comparison

Element 2: Plan menus

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

Element 3: Cost menus

Each commodity is listed in a standard recipe card
The yield test values are establishes 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 dish does not exceed 31%
The correct methods for calculating mark-up are used
The profitability/maximum for each dish or menu is identified
All calculations are attached for reference as instructed for each menu type

Element 4: Write menu content Comment S NYS S NYS

The menu/dish is written in an appealing way, creating interest
Classical garnishes are used correctly according to conventions (e.g. a Wiener
Schnitzel must use veal; if pork or chicken is used it must refer to pork/chicken
Schnitzel “Vienna Style”
The key features in each dish/menu are clearly listed
The correct culinary terms are used and explained where relevant
The menu structure is correct in order
The print type/font is clearly legible

Element 5: Evaluate menu success

The menu /dishes is evaluated using evaluation methods outlines in the
instructions

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The feedback is collated and attached
The feedback is interpreted correctly
A sales analysis ids performed where this is part of the evaluation startegy

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