SITHKOP002 Assessment 2 Project.v1.0meng

SITHKOP002 Assessment Tasks and Instructions
Meng tsung pan

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
Eight mile plains
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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
Menu to be Menu type (all required Evaluation of each menu (use at least 2
developed overall) methods overall)
Menu 1: à la carte customer satisfaction discussions
Recipe Source: buffet
customer surveys
No. of serves: cyclical
improvements suggested by:
degustation
customers
ethnic
managers
set, table d’hôte
peers
seasonal
staff
Page 2 of 47
supervisors
suppliers
regular staff meetings that involve menu discussions
seeking staff suggestions for menu items

buffet
customer surveys
Recipe Source: cyclical
No. of serves: degustation
customers
ethnic
managers
peers
seasonal
staff
supervisors
suppliers

buffet
customer surveys
customers
ethnic
managers
peers
seasonal
staff
supervisors
suppliers

buffet
customer surveys
customers
ethnic
managers
peers
seasonal
staff
supervisors
suppliers

buffet
customer surveys
customers
ethnic
managers
peers
seasonal
staff
Page 3 of 47
supervisors
suppliers

buffet
customer surveys
customers
ethnic
managers
peers
seasonal
staff
supervisors
suppliers

buffet
customer surveys
cyclical
Recipe Source: degustation
customers
ethnic
No. of serves: managers
peers
seasonal
staff
supervisors
suppliers
Page 4 of 47
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
Visitors, tourist
Age child, young people, adult ,old people Most of them are Asian, and European
Cuisine style(s) used in the establishment
Asian Cuisine Delights

Western cuisine styles
Menu Types used in the establishment

à la carte
Ethnic menu
Best selling menu items Example Cost

Smoked salmon with prawns, horseradish 15
Bread/ starter cream
Entrée Beijing roast duck 35
Soup Pea soups 7
Main Braised beef roast 37

Kids Rainbow Jelly
Dessert 8
Black Beans and Quinoa
Special/Other 12
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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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Men Assessment Criteria Comment S NY S NY
u S S
1 Element 1: Identify customer requirements
The type of customer relevant for the menu/establishment is Well doen
identified
The cuisine style (s) are identified Well doen
The menu types used in the establishment are identified Well doen
The common popular items sold in the establishment are Well doen
identified
An indicative pricing structure is provided for the basis of Well doen
comparison
Element 2: Plan menus

The menu contains the number of dishes/choices as per Well doen
instruction relevant for the menu type
The dishes provided use a seasonal variety where relevant Well doen
The methods of cookery used for the dishes within one menu Well doen
type provide variety and repetitions are avoided
The colours within dishes and in a menu type are appealing Well doen
Dishes within a menu type provide a variety of tastes Well doen
Dishes within a menu type provide a variety of different Well doen
textures
Main dishes or menus provide an acceptable nutritional Well doen
balance according to Australian Healthy guidelines for adults
The dishes / menu type is/are suitable for the clientele Well doen
identified in section 1
Element 3: Cost menus

Each commodity is listed in a standard recipe card Well doen
The yield test values are establishes in a yield test sheet Well doen
The correct methods are used to calculate yields and net costs Well doen
Each dish is costed in the standards recipe card Well doen
The correct formulas are used for each type of calculation Well doen
The food cost for each dish does not exceed 34% Well doen
The correct methods for calculating mark-up are used Well doen
The profitability/maximum for each dish or menu is identified Well doen
All calculations are attached for reference as instructed for Well doen
each menu type
Element 4: Write menu content Comment S NY S NY

S S
The menu/dish is written in an appealing way, creating interest Well doen
Classical garnishes are used correctly according to conventions Well doen
(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 Well doen
The correct culinary terms are used and explained where Well doen
relevant
The menu structure is correct in order Well doen
The print type/font is clearly legible Well doen
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Element 5: Evaluate menu success
The menu /dishes is evaluated using evaluation methods Well doen
outlines in the instructions
The feedback is collated and attached Well doen
The feedback is interpreted correctly Well doen
A sales analysis ids performed where this is part of the Well doen
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.
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o colours
o cooking methods
o delicacies
o flavours
o presentation
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
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
I. Once implemented , obtain feedback for the success of the menu using a methods outlined in the task section
J. Which dishes were most popular? Which dishes would you remove from the buffet in future – for which
reasons?
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u S S
The type of customer relevant for the menu/establishment is Well done
identified
The cuisine style (s) are identified Well done
The menu types used in the establishment are identified Well done
The common popular items sold in the establishment are Well done
identified
An indicative pricing structure is provided for the basis of Well done
comparison
Well done

The menu contains the number of dishes/choices as per Well done
The dishes provided use a seasonal variety where relevant Well done
The dishes provided are suitable and sufficient for the type of Well done
buffet proposed
The methods of cookery used for the dishes within one menu Well done
The colours within dishes and in a menu type are appealing Well done
Dishes within a menu type provide a variety of tastes Well done
Dishes within a menu type provide a variety of different Well done
textures
Main dishes or menus provide an acceptable nutritional Well done
The dishes / menu type is/are suitable for the clientele Well done
Well done

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Each commodity is listed in a standard recipe card Well done
The yield test values are establishes in a yield test sheet Well done
The correct methods are used to calculate yields and net costs Well done
Each dish is costed in the standards recipe card Well done
The correct formulas are used for each type of calculation Well done
The food cost does not exceed 30% per customer Well done
The correct methods for calculating mark-up are used Well done
The profitability/maximum for each dish or menu is identified Well done
All calculations are attached for reference as instructed for Well done
each menu type

S S
The menu/dish is written in an appealing way, creating interest Well done
Classical garnishes are used correctly according to conventions Well done
The key features in each dish/menu are clearly listed Well done
The correct culinary terms are used and explained where Well done
relevant
The menu structure is correct in order Well done
The print type/font is clearly legible Well done

The menu /dishes is evaluated using evaluation methods Well done
The feedback is collated and attached Well done
The feedback is interpreted correctly Well done
A sales analysis ids performed where this is part of the Well done
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.
o colours
o cooking methods
o delicacies
o flavours
o presentation
o tastes
o textures.
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.
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.
H. Once implemented , obtain feedback for the success of the menu using a methods outlined in the task section
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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u S S
identified
identified
comparison

textures

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The food cost for each menu does not exceed 32% Well done
The set price of $25.00 per person is not exceeded Well done
each menu type

S S
relevant

evaluation startegy
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.
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o colours
o cooking methods
o delicacies
o flavours
o presentation
o tastes
o textures.
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.
and net costs.
F. Identify the dishes that feature best in terms of profitability.
I. What was the feedback received, and accordingly what should be improved for a degustation menu in the
future?
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Degustation menu Monday to Sunday from 6pm to 10 pm $120per person Entree
Antipasto: salami, prosciutto, olives, cherry tomatoes, semi-dried tomatoes, grissini
bread sticks Native plate: our signature selection of native game meats, fruits, nuts,
berries, spices with damper bread all prepared in house by our chefs Strawberry gum
cured crocodile ceviche served with finger lime dressing, watermelon, micro basil &
freeze dried mandarin Main Course Seared Kangaroo fillet, fresh raspberries, char grilled
spring onions, samphire, and blackberry gel Marburg emu fan fillet, confit garlic puree,
Sicilian salad and a Davidson plum jus Dessert Rice cake Black forest

u S S
identified
identified
comparison

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textures

The food cost for the degustation menu does not exceed 34% Well done
The overall price is acceptable in terms of the client Well done
information and pricing structure of the eatblishment
each menu type

S S
relevant

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%.
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o colours
o cooking methods
o delicacies
o flavours
o presentation
o tastes
o textures.
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.
I. What was the feedback received, and accordingly what should be improved when planning future ethnic menus
in the future?
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u S S
identified
identified
comparison

textures

The food cost for the menu does not exceed 28% Well done
each menu type
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S S
relevant

evaluation startegy
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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)
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o colours
o cooking methods
o delicacies
o flavours
o presentation
o tastes
o textures.
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.
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.
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?
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u S S
identified
identified
comparison
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Any potential by-products as a result from planning Menu 1 Well done
and Menu 4 are identified
textures

The food cost for the menu does not exceed 30% Well done
each menu type

S S
relevant

evaluation startegy
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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.
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o colours
o cooking methods
o delicacies
o flavours
o presentation
o tastes
o textures.
feedback. Document what the feedback entailed and what you will change, accordingly. Attach this draft and
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.
I. What was the feedback received, and accordingly what needs to be improved or changed?
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u S S
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identified
identified
comparison

textures

The food cost for each dish does not exceed 31% Well done
each menu type

S S
relevant

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evaluation startegy
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SITHKOP002 Assessment Tasks and Instructions

Meng tsung pan

Instructions for assessment including WHS requirements

regular staff meetings that involve menu discussions

seeking staff suggestions for menu items

regular staff meetings that involve menu discussions

seeking staff suggestions for menu items

regular staff meetings that involve menu discussions

seeking staff suggestions for menu items

regular staff meetings that involve menu discussions

seeking staff suggestions for menu items

regular staff meetings that involve menu discussions

seeking staff suggestions for menu items

regular staff meetings that involve menu discussions

seeking staff suggestions for menu items

regular staff meetings that involve menu discussions

seeking staff suggestions for menu items

Type of customers – Provide a description

Cuisine style(s) used in the establishment

Asian Cuisine Delights

Menu Types used in the establishment

Best selling menu items Example Cost

Entrée Beijing roast duck 35

Soup Pea soups 7

Main Braised beef roast 37

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

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

Element 2: Plan menus

Element 3: Cost menus

Element 4: Write menu content Comment S NY S NY

1. Menu 2 – Plan a buffet menu.

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

Element 2: Plan menus

Element 3: Cost menus

Element 4: Write menu content Comment S NY S NY

Element 5: Evaluate menu success

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

Element 2: Plan menus

Element 3: Cost menus

Element 4: Write menu content Comment S NY S NY

Element 5: Evaluate menu success

3. Menu 4 – Plan a degustation menu.

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

Men Assessment Criteria Comment S NY S NY

Element 2: Plan menus

Element 3: Cost menus

Element 4: Write menu content Comment S NY S NY

Element 5: Evaluate menu success

Element 2: Plan menus

Element 3: Cost menus

Element 5: Evaluate menu success

Element 2: Plan menus

Element 3: Cost menus

Element 4: Write menu content Comment S NY S NY

Element 5: Evaluate menu success

Element 2: Plan menus

Element 3: Cost menus

Element 4: Write menu content Comment S NY S NY

Element 5: Evaluate menu success

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