Assignment Activity-Assessment 2

Instructions for the students

This assignment will form part of the assessment for this subject and must be completed in
an original and professional manner - including an index and a bibliography.
All menus must have descriptions of dishes using appropriate culinary terms and prices per dish or per menu.

This assignment MUST be your own work using your OWN words and may be completed
in the spaces provided or with a printed computer-based document.
Remember, cheating and plagiarism are considered a breach of academic misconduct,
and will be dealt with seriously.
If it is completed using a computer-based printed document, please include a heading stating the following:
Unit code: SITHKOP002 Plan and Cost Basic Menus
Your name
Your student I.D.:
Date of submission/due date:
Trainer’s name:

*Make sure you ADD GST

The due date for submission of the Assignment Activities is on

• Dishes maybe repeated throughout the different types of menus – must meet the menu criteria –
check with your trainer if unsure.
• Ensure you retain a copy of all your recipes and menus for future use.

Assignment Activity 2 [Seasonal – Degustation]

Develop a seven-course seasonal-degustation menu that is suitable for the same venue in
the assignment activity one. Explain the reasons for your choices. All recipes provided must be properly
costed and the food cost percentage must not exceed 28%.

All recipes must use standard recipe format.

Remember to
• Use appropriate units of measurement (metric system).
• Recipes must be for 10 or more portions.
• Recipe sources must be referenced.
 All recipes must use standard recipe format.
Remember to
• Use appropriate units of measurement (metric system).
• Recipes must be for 10 or more portions.
• Recipe sources must be referenced.
 Recipe Costing Template
Recipe: The Lean, Green, and Mean Soup
Menu: Degustation
Author: Date:
Number of Portions: 10 Cost Menu Price with GST: $10.00
Serving Size: 100 Cost per Portion: $0.18 Food Cost % Budget: 28.0%
Unit of Measure Per Person: g Cost per Recipe: $1.77 Food Cost % Actual: 1.8%
Margin per Portion: $9.82 Ideal Selling Price: $0.63
Actual GST: $0.91 10% GST: $0.06
Menu Price without GST: $9.09 Including GST: $0.70
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Recipe Quantity (EP) Yield Costing
Recipe
AP$ / Cost
Ingredients Specification Quantity Unit Unit Yield % EP$ / Unit
Unit
Butter fresh 0.050 kg $0.20 kg 90% $0.22 $0.01
Garlic cloves minced 0.050 kg $0.10 kg 91% $0.11 $0.01
Carrot finely chopped 0.050 kg $0.30 kg 95% $0.32 $0.02
Red bell pepper diced 0.020 kg $0.07 kg 93% $0.08 $0.00
Onion diced 0.030 kg $0.30 kg 92% $0.33 $0.01
Chicken sausages fully cooked 0.500 kg $2.00 kg 98% $2.04 $1.02
Chicken bruth Low sodium 0.500 kg $0.20 kg 98% $0.20 $0.10
noodles small 0.250 kg $0.40 kg 90% $0.44 $0.11
white beans drained 0.400 kg $1.00 kg 87% $1.15 $0.46
salt for taste 0.006 kg $0.04 kg 93% $0.04 $0.00
Parsley fresh 0.030 kg $1.00 kg 81% $1.23 $0.04
Pepper for taste 0.004 kg $0.04 kg 90% $0.04 $0.00

Procedure:

Reference:
 Recipe Costing Template
Recipe:
Menu: Degustation
Author: Date:
Number of Portions: Cost Menu Price with GST:
Serving Size: Cost per Portion: Food Cost % Budget: 28.0%
Unit of Measure Per Person: Cost per Recipe: Food Cost % Actual:
Margin per Portion: Ideal Selling Price:
Actual GST: $0.00 10% GST:
Menu Price without GST: $0.00 Including GST:
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Recipe Quantity (EP) Yield Costing
Recipe
AP$ / Cost
Ingredients Specification Quantity Unit Unit Yield % EP$ / Unit
Unit

Procedure:

Reference:
 Recipe Costing Template
Recipe:
Menu: Degustation
Author: Date:
Number of Portions: Cost Menu Price with GST:
Serving Size: Cost per Portion: Food Cost % Budget: 28.0%
Unit of Measure Per Person: Cost per Recipe: Food Cost % Actual:
Margin per Portion: Ideal Selling Price:
Actual GST: $0.00 10% GST:
Menu Price without GST: $0.00 Including GST:
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Recipe Quantity (EP) Yield Costing
Recipe
AP$ / Cost
Ingredients Specification Quantity Unit Unit Yield % EP$ / Unit
Unit

Procedure:

Reference:
 Recipe Costing Template
Recipe:
Menu: Degustation
Author: Date:
Number of Portions: Cost Menu Price with GST:
Serving Size: Cost per Portion: Food Cost % Budget: 28.0%
Unit of Measure Per Person: Cost per Recipe: Food Cost % Actual:
Margin per Portion: Ideal Selling Price:
Actual GST: $0.00 10% GST:
Menu Price without GST: $0.00 Including GST:
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Recipe Quantity (EP) Yield Costing
Recipe
AP$ / Cost
Ingredients Specification Quantity Unit Unit Yield % EP$ / Unit
Unit

Procedure:

Reference:
 Recipe Costing Template
Recipe:
Menu: Degustation
Author: Date:
Number of Portions: Cost Menu Price with GST:
Serving Size: Cost per Portion: Food Cost % Budget: 28.0%
Unit of Measure Per Person: Cost per Recipe: Food Cost % Actual:
Margin per Portion: Ideal Selling Price:
Actual GST: $0.00 10% GST:
Menu Price without GST: $0.00 Including GST:
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Recipe Quantity (EP) Yield Costing
Recipe
AP$ / Cost
Ingredients Specification Quantity Unit Unit Yield % EP$ / Unit
Unit

Procedure:

Reference:
 Recipe Costing Template
Recipe:
Menu: Degustation
Author: Date:
Number of Portions: Cost Menu Price with GST:
Serving Size: Cost per Portion: Food Cost % Budget: 28.0%
Unit of Measure Per Person: Cost per Recipe: Food Cost % Actual:
Margin per Portion: Ideal Selling Price:
Actual GST: $0.00 10% GST:
Menu Price without GST: $0.00 Including GST:
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Recipe Quantity (EP) Yield Costing
Recipe
AP$ / Cost
Ingredients Specification Quantity Unit Unit Yield % EP$ / Unit
Unit

Procedure:

Reference:
 Recipe Costing Template
Recipe:
Menu: Degustation
Author: Date:
Number of Portions: Cost Menu Price with GST:
Serving Size: Cost per Portion: Food Cost % Budget: 28.0%
Unit of Measure Per Person: Cost per Recipe: Food Cost % Actual:
Margin per Portion: Ideal Selling Price:
Actual GST: $0.00 10% GST:
Menu Price without GST: $0.00 Including GST:
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Recipe Quantity (EP) Yield Costing
Recipe
AP$ / Cost
Ingredients Specification Quantity Unit Unit Yield % EP$ / Unit
Unit

Procedure:

Reference:
Menu Price Balance
Food Cost % Budget: 28.0%
Degustation
Number of Total Food
Menu Items Portion Cost Menu Price Food Cost% Margin
Portions Cost
The Lean, Green, and Mean Soup $0.18 $10.00 1.8% 10 $1.77 $98.23
$0.00 0
$0.00 0
$0.00 0
$0.00 0
$0.00 0
$0.00 0
Totals $0.18 $10.00 0.2% 10 $1.77 $98.23
0 0 0 0 0

Avg Menu Avg Food Cost Number of Total Food Total Sales
Avg Portion Costs
Prices % Portions Cost Margin
$0.18 $1.43 1.8% 10 $1.77 $98.23