SITH40516-Certificate-IV in commercial Cookery

Clusters:
(SITHKOP002-Plan and cost basic menu.
SITHKOP004-Develop menus for special dietary requirements)
Name of student: Amandeep singh sandhu
Student’s Id: 210045

Clusters
SITHKOP002 Plan and cost basic menus.
SITHKOP004 Develop menus for special dietary requirements.

Assessment task 2: Part-D

Part D:
Final Menu:

Menu 1: Buffet Created by:

Courses Menu Items Catering to the specific dietary

requirement

Entrée
1: Killing Patrick's Oysters 1: Intolerants to lactose to stop
2: bugs with salt and pepper 2: Not meant for vegans
3: Pork belly in Asian theme 3: not for vegans
4: (Veg) Roll of vegetarian 4: vegan and free of gluten
sausage
Mains
1: Thai fish cake style 1: It is important to prevent diabetics
2: Chowder clam 2: With the exception of vegans,
everyone should eat
3: kidney pie and steak 3: With the exception of vegans and
diabetics, everyone should eat
4: (Veg) Roast pumpkin, roast 4: Free from gluten
potatoes, peas, cauliflower
mornay
Dessert 1: black leaky pudding and
1: free from gluten
apple pudding
2: cottage pastry pie 2: free from gluten
3: (Veg, kosher/ Halal) Citrus 3: halal and free from gluten
passion fruit delicious
pudding

ANIE-SAB-Task-2-Part-D--B-4-T-2-2022 Page 1 of 7
 SITH40516-Certificate-IV in commercial Cookery
Clusters:
(SITHKOP002-Plan and cost basic menu.
SITHKOP004-Develop menus for special dietary requirements)
Name of student: Amandeep singh sandhu
Student’s Id: 210045

Menu 2: Degustation Created by:

Courses Menu Items Catering to the specific dietary

requirement

Entrée / 1: Tomato Basil Gnocchi

1: fat free
starter
Sause
2: Beurre-noisette and sage 2: vegetarian
ricotta ravioli
Mains 1: Quail and turkey come to 1: Allergic to aquatic foods must
an end prevent
2: Dauphinoise potato 2: Halal and gluten-free
3: (Veg) Market baby veggies in 3: (Veg) vegan
a light paprika fermentation

Dessert 1: Coconu, apple liquorice and

1: gluten free
pine nuts
2: (Veg, kosher/ Halal) Of veg 2: halal and gluten free
gelatin, panna cotta.
Vanilla Cheesecake, Sorbet
and Resberry

Menu 3: Ethnic Created by:

Courses Menu Items Catering to the specific dietary

requirement

Entree
1: prawns with garlic 1: fat free
2: Chicken tandoori 2: gluten free
3: Bhaji Onion 3: vegetarian
4: (Veg) samosa 4: (Veg) vegetarian

Mains
1: Biryani chicken 1: fat free and gluten free

ANIE-SAB-Task-2-Part-D--B-4-T-2-2022 Page 2 of 7
 SITH40516-Certificate-IV in commercial Cookery
Clusters:
(SITHKOP002-Plan and cost basic menu.
SITHKOP004-Develop menus for special dietary requirements)
Name of student: Amandeep singh sandhu
Student’s Id: 210045
2: Chana masala, chana 2: fat free and gluten free
masala
3: Korma of Navarattan 3: halal
4: (Veg) Shahi Soya Chaap 4: (Veg) vegeterian

Dessert 1: Pavlova
1: Whipped cream
2: Cherry Ripe 2: Blueberry Smoothie

3: (Veg, kosher/ Halal) Lamingtons 3: Chocolate Sauce

Menu 4: Table d’hote / set menu Created by:

Courses Menu Items Catering to the specific dietary

requirement

Entree 1: Allergies to aquatic food and shell

1: Prawn Cocktail
fish should be stopped
2: Crisps of Pancetta with aim 2: gluten-free and halal-free
cheese
3: Chimichuri chips with 3: free from gluten
polenta and parmesan
4: (Veg) Pumpkin, pearl 4: (Veg) Vegetarian and gluten-free
barley, salted ricotta, sage
with black garlic
Mains 1: Steak frites, Creet jacks
1: free from gluten
with béarnaise sauce
2: Tomato confit pasta, 2: Halal and gluten-free
Cspeleffe pepper
3: Three Forms Lamb 3: free from gluten
4: (Veg) Gnocchi with green 4: (Veg) Vegetarian and gluten-free
peppercorn squash, grilled
zucchini, capsicum,
mushroom pickles, parmesan
foam
Dessert 1: Chantilly cream and
1: free from gluten
gingerbread cakes
2: Ice Cream Raspberry 2: free from gluten
Coulis
3: (Veg, kosher/ Halal) Snap tube 3: free from gluten
for brandy

ANIE-SAB-Task-2-Part-D--B-4-T-2-2022 Page 3 of 7
 SITH40516-Certificate-IV in commercial Cookery
Clusters:
(SITHKOP002-Plan and cost basic menu.
SITHKOP004-Develop menus for special dietary requirements)
Name of student: Amandeep singh sandhu
Student’s Id: 210045

Menu 5: A la Carte Created by:

Courses Menu Items Catering to the specific dietary

requirement

Entree
1: Spaghetti & Meatballs 1: Potato Salad
2: Shrimp Scampi 2: Bagel
3: Veal Saltimbocca 3: Gluten free pancakes
4: (Veg) Mashed Potato 4: Salmon Cake

Mains
1: Veal Saltimbocca
2: Buttermilk fried chicken
3: Pan Seared Salmon
4: (Veg) Broccoli Pasta
1: Siron Steak
2: Mushroom Risotto
3: Baked Omlette Pie
4: Roasted Chicken

Dessert
1: Oceans Gelato Cassata
2: Chocolate Truffle cake
3: (Veg, kosher/ Halal) Warm Fig
and Date Toffee Cake
1: Mixed Berry Smoothie
2: Flourless Chocolate cake
3: Maple baked apples

Menu 6: Cyclical Created by:

Courses Menu Items Non-Veg Catering to vegetarian and

specific dietary requirement
Breakfast
1: Poached egg on gluten-free bread with 1: Muesli without gluten
bacon
2: Gluten-free sausages, bacon, egg, 2: Gluten-free cereal with banana
baked bean slices, yoghurt, salt-free almonds,
and raisins

3: Gluten-free sausage, grilled 3: Oat/flakes porridge with

mushroom, tomato, and asparag skimmed milk, honey, and chopped
fruit
4: Buttered gluten-free toast fingers with 4: with a nut, seed, or millet flakes
boiled eggs combination
5: Bacon on a slice of bread 5: Yogurt with nuts, fruit, seeds, or
honey (natural or Greek)
Morning Tea 1: Rice cakes with cottage cheese, 1: Rice cakes with sliced bananas or

ANIE-SAB-Task-2-Part-D--B-4-T-2-2022 Page 4 of 7
 SITH40516-Certificate-IV in commercial Cookery
Clusters:
(SITHKOP002-Plan and cost basic menu.
SITHKOP004-Develop menus for special dietary requirements)
Name of student: Amandeep singh sandhu
Student’s Id: 210045
sesame spread or peanut butter
2: Chicken Sandwich
3: Tuna Sandwich
4: Spring rolls
5: Egg Sandwich
Lunch
1: Gluten-free garlic pizza prepared at
home
2: Soup with peas and ham served with
gluten-free bread
3: Gluten-free crackers with sardines,
mackerel, or pilchard
4: Corn pasta salad with chicken,
sweetcorn, and mayonnaise
5: Asparagus, beans, mushrooms, and
parsley risotto with brown rice or quinoa
Afternoon Tea 1: Crispy potatoes
2: course: spring rolls
3: Chicken Lollipop
4: Balls of chicken
5: Mutton Kebab
Dinner
1: Roasted chicken breast with roast
potatoes, gravy, and stuffing made
without gluten
2: Escalope’s of Quorn and Sweetcor
3: Satay with lamb and peanut sauce
4: patties of salmon and vegetable
5: The day's fresh grilled fish and a green 5: Spaghetti bolognaise using rice
salad
Part D 1: Identify the popular menu items:
ANIE-SAB-Task-2-Part-D--B-4-T-2-2022
sugar-free jam
2: Low-fat Yogurt
3: Low-Sugar and Gluten-free
muselis bars
4: Dried fruits, nuts and seeds
5: Raw vegetable crudites with
hummus
1jacket potato, stuffed with your
favorite filling
2: Rice noodles with veggies in a
stir-fry
3: Sultanas, almonds, and sunflower
seeds in a rice salad
4: Cheese, tomato, and hummus on
crackers or rice cakes
5: Toasted buckwheat bread with
bean
1: Crudites of raw vegetables with
guacamole or hummus
2: Poppadoms with gluten-free dips
(made from lentil flour)
3Bananas or sugar-free jam with
gluten-free crisp bread
4: Beans, cheese, sour cream, and
guacamole nachos
5: Yogurt with fresh frui
1: Cauliflower and broccoli cheese
with a jacket potato and a mixed
salad
2: Gluten-free ravioli in a cream
sauce with mushroom
3: Cod with fresh potatoes and
gluten-free breadcrumbs
4Tomato sauce, spring onions,
sweetcorn, pine nuts, and fresh
herbs over rice noodle
noodles or corn spaghetti
Page 5 of 7
 SITH40516-Certificate-IV in commercial Cookery
Clusters:
(SITHKOP002-Plan and cost basic menu.
SITHKOP004-Develop menus for special dietary requirements)
Name of student: Amandeep singh sandhu
Student’s Id: 210045
Bestselling menu items Reason for popularity Cost

Whole grain Bagel $5

Bread/ starter
Salmon Salad $14

Entrée
Split Lentil soup $8

Soup
Baked Chicken thigs $16

Main
Blueberry and Lavender Vegan cheesecake $15

Dessert
Pan roasted portobello steak $12

Special/Other

Serial Recipe & intended customer Modifications you used, Feedback from
if any dietician/specialist

Menu Costing Instructions:

Menu Cost percentage

Buffet 30%

Degustation 34%

Ethnic 28%

Table de hote / Set Menu 30%

Ala carte 28%

ANIE-SAB-Task-2-Part-D--B-4-T-2-2022 Page 6 of 7
 SITH40516-Certificate-IV in commercial Cookery
Clusters:
(SITHKOP002-Plan and cost basic menu.
SITHKOP004-Develop menus for special dietary requirements)
Name of student: Amandeep singh sandhu
Student’s Id: 210045
Cyclical 34%

Appendix:
Please attach all the Final Menus designs, Costed recipes and yield test here:

The Appendices need to be in the Following order for all the menus:

1: Final Menu Card (describing each of the dish’s main ingredients and the sale price)
2: Yield test. (Please provide only one yield test for any of the ingredients, even if they
are being used repeatedly for various recipes)

3: Costed recipes marked with the menu type e.g., Buffet / Ala carte, Degustation,

Table d’hote. Cyclical, Ethnic (please attach the costed recipes for all the menu dishes even if
you have the same dish in more than one menu.)
 Prepare a recipe card for each menu item on each menu including ingredients, quantities,
cost per unit/kilo, Labour, wastage, and operation cost of the kitchen:
 Work out the cost per recipe and total cost per serve.
 Work out the overall cost to develop each menu each day. Base your calculations (number of
tables, number of turns per service period etc.) on your workplace.
 Work out an appropriate mark-up cost for each menu item on each menu, to maximise
profitability.
Remember to incorporate the Instructions given in part A1 which are also pasted below:

1: Menu Cards for all the six menus

2: Recipe Cards: for all the recipes used in each menu
3: Yield Test for all the meats, seafood and expensive ingredients

ANIE-SAB-Task-2-Part-D--B-4-T-2-2022 Page 7 of 7