SITHKOP010 Student Pack

The Imperial College of Australia
A.B.N. 85 123 406 039

212 Hoddle Street, Abbotsford, Victoria 3067 (Australia)
Tel 61 3 9417 4777
Web www.imperial.edu.au Email info@imperial.edu.au
SITHKOP010 – Plan and cost recipes
Student Pack
What is the purpose of this document?
The Student Pack is the document you, the student, needs to complete to demonstrate competency.
This document includes the context and conditions of your assessment, the tasks to be completed by
you and an outline of the evidence to be gathered.
The information includes the following:
 Information related to the unit of competency

 Guidelines and instructions to complete each task and activity
 A student evaluation form
Student Evaluation Form
These documents are designed after conducting thorough industry consultation. Students are
encouraged to evaluate this document and provide constructive feedback to their training organisation
if they feel that this document can be improved.
Link to other unit documents
 The Student Pack is a document for students to complete to demonstrate their competency. This
document includes context and conditions of assessment, tasks to be administered to the
student, and an outline of the evidence to be gathered from the student.
 The Unit Mapping is a document that contains information and comprehensive mapping with the
training package requirements.
 The Unit Requirements is a document that contains information related to the unit of
competency for the Training Organisation staff and students.
Assessment Plan
Evidence number/ Task Assessment method/ Type of evidence/ Task name

number
Assessment task 1 Knowledge Test
Assessment task 2 Skill Test
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Pre-Assessment Checklist: Task 1 - Knowledge Test
The purpose of this checklist
The pre-assessment checklist helps students determine if they are ready for assessment. The
trainer/assessor must review the checklist with the student before the student attempts the
assessment task. If any items of the checklist are incomplete or not clear to the student, the
trainer/assessor must provide relevant information to the student to ensure they understand the
requirements of the assessment task. The student must ensure they are ready for the
assessment task before undertaking it.
Section 1: Information for Students
 Make sure you have completed the necessary prior learning before attempting this
assessment.
 Make sure your trainer/assessor clearly explained the assessment process and tasks to be
completed.
 Make sure you understand what evidence is required to be collected and how.
 Make sure you know your rights and the Complaints and Appeal process.
 Make sure you discuss any special needs or reasonable adjustments to be considered
during the assessment (refer to the Reasonable Adjustments Strategy Matrix - Appendix A
and negotiate these with your trainer/assessor).
 Make sure that you have access to a computer and the internet (if you prefer to type the
answers).
 Make sure that you have all the required resources needed to complete this assessment
task.
 The due date of this assessment task is in accordance with your timetable.
 In exceptional (compelling and compassionate) circumstances, an extension to submit an
assessment can be granted by the trainer/assessor. Evidence of the compelling and
compassionate circumstances must be provided together with your request for an
extension to submit your assessment work.
 The request for an extension to submit your assessment work must be made before the
due date.
Section 2: Reasonable adjustments
I confirm that I have reviewed the Reasonable Adjustments guidelines and criteria as
provided in Appendix A and attached relevant evidence as required and select the correct
checkbox.
☐ I do require reasonable adjustment.

Please tick the above ONLY if you require a reasonable adjustment.
BJSB Pty Ltd. trading as SITHKOP010 Student Pack

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Declaration (Student to complete)
 I confirm that the purpose and procedure of this assessment task has been clearly
explained to me.
 I confirm that I have been consulted about any special needs I might have in relation to
the assessment process.
 I confirm that the criteria used for this assessment has been discussed with me, as have
the consequences and possible outcomes of this assessment.
 I confirm I have accessed and understand the assessment information as provided in the
Training Organisation’s Student Handbook.
 I confirm I have been given fair notice of the date, time, venue and/or other arrangements
for this assessment.
 I confirm that I am ready for assessment.
Student Name: ______________________________________
Student Signature: ___________________________________
Assessment method-based instructions and guidelines: Knowledge Test

Assessment type
 Written Questions
Instructions provided to the student:
Assessment task description:
 This is the first (1) assessment task you must successfully complete to be deemed
competent in this unit of competency.
 The Knowledge Test is comprised of seven (7) written questions
 You must respond to all questions and submit them to your Trainer/Assessor.
 You must answer all questions to the required level, e.g. provide an answer within the
required word limit, to be deemed satisfactory in this task
 You will receive your feedback within two (2) weeks, and you will be notified by your
Trainer/Assessor when your results are available.
Applicable conditions:
 All knowledge tests are untimed and are conducted as open book assessment (this means
you can refer to your textbook during the test).
 You must read and respond to all questions.
 You may handwrite/use a computer to answer the questions.
 You must complete the task independently.
 No marks or grades are allocated for this assessment task. The outcome of the task will be
Satisfactory or Not Satisfactory.
 As you complete this assessment task, you are predominately demonstrating your written
skills and knowledge to your trainer/assessor.

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Resubmissions and reattempts:
 Where a student’s answers are deemed not satisfactory after the first attempt, a
resubmission attempt will be allowed.
 The student may speak to their trainer/assessor if they have any difficulty in completing
this task and require reasonable adjustments.
 For more information, please refer to the Training Organisation’s Student Handbook.
Location:
 This assessment task may be completed in:
a classroom
learning management system (i.e. Moodle),
workplace,
or an independent learning environment.
 Your trainer/assessor will provide you with further information regarding the location for
completing this assessment task.
Instructions for answering the written questions:
 Complete a written assessment consisting of a series of questions.

 You will be required to answer all the questions correctly.
 Do not start answering questions without understanding what is required. Read the
questions carefully and critically analyse them for a few seconds; this will help you to
identify what information is needed in the answer.
 Your answers must demonstrate an understanding and application of the relevant concepts
and critical thinking.
 Be concise, to the point and write answers within the word-limit given to each question. Do
not provide irrelevant information. Remember, quantity is not quality.
 You must write your responses in your own words.
 Use non-discriminatory language. The language used should not devalue, demean, or
exclude individuals or groups based on attributes such as gender, disability, culture, race,
religion, sexual preference or age. Gender-inclusive language should be used.
 When you quote, paraphrase, summarise or copy information from other sources to write
your answers or research your work, always acknowledge the source.
Purpose of the assessment
This assessment task is designed to evaluate student’s knowledge essential to plan and cost
recipes in a range of contexts and industry settings and knowledge regarding the following:
 Knowledge of the organisation-specific information:
o sources of information on current customer profile and food preferences
o service style and cuisine
o costs of supply for ingredients
 Knowledge of the methods and formulas for calculating portion yields and costs from raw

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ingredients:
o food cost percentage
o budgeted sales price
o standard measures
o standard yield tests
o GST addition and subtraction
 Knowledge of the characteristics of different menu types listed in the performance
evidence, including portion size
 Knowledge of the food preferences relating to:
o classical and contemporary dining trends
o cultural and ethnic influences
o seasonal dishes
o variety of food products
 Knowledge of the characteristics of different customer groups:
o age range
o buying power
o gender
o dietary requirements or preferences
o location
o social and cultural background
 Knowledge of the influence of seasonal products and commodities on recipe content
 Knowledge of the culinary terms for a variety of cuisines.
Task instructions
 This is an individual assessment.
 To ensure your responses are satisfactory, consult a range of learning resources and other
information such as handouts, textbooks, learner resources etc.
 To be assessed as Satisfactory in this assessment task, all questions must be answered
correctly.

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Assessment Task 1: Knowledge Test

Provide your response to each question in the box below.
Provide your response to each question in the box below.
Q1: Answer the following questions regarding the organisation-specific Satisfactory

information. response
Yes No
1.1 List any four (4) factors that can be considered for building a
customer profile.
1. Demographics: This incorporates age, orientation, pay level,

occupation, schooling level, conjugal status, and geographic area.
Understanding these segment elements can assist with fitting
promoting messages and item contributions to explicit gatherings.
2. Psychographics: Psychographic factors delve into customers' ways of

life, interests, values, mentalities, and ways of behaving. This data
comprehends what rouses customers to settle on buying choices and how
they like to collaborate with products or administrations.
3. Purchase History: Investigating customers' previous buys gives bits of

knowledge into their purchasing behaviors, inclinations, and product
affiliations. This information can be utilized to customize proposals,
advancements, and dependability programs.
4. Technographic Data: Understanding customers' innovation inclinations,

for example, the gadgets they use, their favored correspondence
channels, and their degree of technical education, can assist with fitting
advanced promoting methodologies and customer care initiatives to
address their issues and expectations.
1.2 Name any two (2) factors that are covered under food preferences.
1. Dietary Restrictions: This incorporates factors like sensitivities,

bigotries, strict dietary limitations, and way of life decisions (e.g.,
vegetarian, vegan, paleo). Understanding customers' dietary limitations
ensure that food contributions line up with their necessities and
preferences.
2. Flavor Profiles: Flavor preferences envelop people's preferences for

different flavors, like sweet, pungent, sharp, harsh, and umami. A few
customers might be inclined toward fiery food sources, while others might
favor gentle flavors. Understanding flavor profiles empowers restaurants
and food specialist organizations to make menus that take care of
different preferences and inclinations.

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1.3 Mention any three (3) sources of information that can be used to
gather information on current customer profiles and food
preferences.
1. Customer Surveys: Surveys are an immediate method for gathering

data from customers concerning their socioeconomics, psychographics,
food preferences, and fulfillment levels. Reviews can be led on the web,
using email, or face-to-face to accumulate significant bits of knowledge
directly from customers.
2. Purchase Data Analysis: Investigating buy information from retail

location frameworks, online orders, devotion projects, and customer
relationship management (CRM) stages can give significant bits of
knowledge into customers' buying ways of behaving, preferences, and
trends. This information can uncover which food things are famous, how
often clients make buys, and any occasional varieties in food preferences.
3. Social Media Monitoring: Observing social media platforms like

Facebook, Twitter, Instagram, and Yelp permits organizations to follow
customer input, surveys, remarks, and notices connected with their items
and administrations. Social media stages give an abundance of data about
customers' experiences, inclinations, drifts, and rising food preferences.
Examining virtual entertainment information can assist organizations with
recognizing famous food trends, grasping customer feelings, and
engaging with customers continuously.
1.4 Mention any two (2) types of service styles.
1. Table Service: Table help is a kind of administration where clients are

situated at a table, and a team of waiters take their orders, serve food
and drinks, and take care of their requirements all through the meal.
Table help can be additionally ordered into various styles like top-notch
food, easygoing feasting, and family-style dining.
2. Buffet Service: Buffet service includes clients serving themselves from

an assortment of food choices organized on a smorgasbord table. Buffet
administration is ordinarily tracked down in eateries, hotels, and cooked
occasions. It permits clients to choose their ideal parcels and browse
different dishes, making it a famous choice for enormous get-togethers
and occasions.

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1.5 What is cuisine? Write your answer in 20 words minimum.
Cuisine refers to a distinctive style or strategy for cooking,

frequently connected with a particular region, culture, or
culinary practice.
1.6 Why is it important to calculate the costs of supply for ingredients?

Write your answer in 20 words minimum.
Calculating supply costs for ingredients decides menu estimating,
benefit, and cost control measures, guaranteeing sustainable tasks
and financial feasibility.
Q2: Answer the following questions regarding the methods and formulas for Satisfactory
calculating portion yields and costs from raw ingredients. response
Yes No
2.1 How do you calculate food cost percentage? Write your answer in
20 words minimum.
To calculate the food cost rate, partition the expense of ingredients

used to set up a dish by its selling price, then increase it by 100.
2.2 How do you find the budgeted sales price? Write your answer in 20
words minimum.
To find the budgeted sales price, consider wanted overall revenues,

ingredient expenses, overheads, and market competition for
setting serious pricing.

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2.3 Explain the standard measures for calculating portion yields in 20

words minimum.
Standard measures for calculating portion yields include gauging
ingredients when cooking to precisely decide yield rates. Change
recipes appropriately.
2.4 What are standard yield tests? Write your answer in 20 words
minimum.
Standard yield tests include measuring the amount of raw
ingredients when cooking to precisely decide their yield rates.
2.5 Explain the following terms in terms of GST:

a) Addition
Addition as far as GST refers to the consideration of Goods and
Services Tax to the base cost of labor and products.
b) Subtraction
Subtraction as far as GST includes the derivation of information
tax reductions from the total GST liability.
(Write your answer for each of the above points in 20 words minimum).
Q3: Answer the following questions regarding the characteristics of different Satisfactory
menu types listed in the performance evidence, including portion size. response
3.1 Outline the characteristics of different menu types listed in the Yes No
performance evidence with the help of the table given below:

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Characteristics (20 words minimum

Service-style each)
À la carte:
Offers exclusively valued items; customers
choose items independently; various
choices; adjustable.
Buffet: Self-service; an assortment of dishes; all-

you-can-eat; appropriate for huge social
affairs; fixed cost; adaptability.
Set or table
d'hôte: Fixed-price menu with foreordained
courses; restricted decisions; firm
subject; conservative; effective.
Cyclical:
Rotating menu with occasional or
intermittent changes; features fresh
ingredients; advances assortment and
oddity.
Degustation:
Tasting menu with multiple small
courses; exhibits cook's abilities;
premium experience; fixed sequence.
3.2 How do you determine the portion size for various styles of food
service? Write your answer in 20 words minimum.
Decide portion size by thinking about customer assumptions, healthful
rules, cost control, and the style of food administration advertised. Change
appropriately.

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Q4: Outline the food preferences relating to the following elements with the Satisfactory
help of the table below: response
Yes No
Definition (20 words minimmum each)
Food
preferences
Classical and
contemporary Reflects conventional and current culinary styles,
dining trends: procedures, and presentations; adjusts to
advancing preferences and preferences; a
combination of flavors and foods.
Cultural and ethnic

influences: Reflects local traditions, ingredients, and
cooking techniques; embraces social
variety; jelly credibility and legacy in
culinary practices.
Seasonal dishes: Uses new ingredients and in season; features

flavors environment produce at their pinnacle;
elevates sustainability and connection with the
environment.

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Variety of food Offers assorted determinations of
products: ingredients and cooking styles; obliges
dietary preferences and limitations;
advances culinary investigation and
discovery.
Q5: Answer the following questions regarding the characteristics of different Satisfactory
customer groups. response
Yes No
5.1 Identify any six (6) types of customers for the food business.
1. Families: Parents with children, seeking family-friendly dining options.
2. Millennials: Young adults, often interested in trendy and health-

conscious food choices.
3. Seniors: Old people, searching for nutritious and effectively

absorbable dinners.
4. Business Professionals: Occupied people looking for fast and

advantageous dining choices.
5. Food Enthusiasts: Individuals passionate about exploring new cuisines

and flavors.
6. Tourists: Visitors looking for genuine nearby cooking and dining

encounters.
5.2 Explain the following characteristics of different customer groups

using 20 words minimum each.
a) Age range
Differed age bunches with distinct preferences and dietary

necessities, impacting menu plan and environment to fittingly

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provide food.
b) Buying power
Economic limit influences ways of managing habits; high

purchasing influence might prompt premium decisions, while
others look for budget-friendly cordial choices.
c) Gender
Various genders might have different taste preferences;

understanding orientation-related trends can direct advertising
and menu changes.
d) Dietary requirements or preferences
Oblige assorted eats less carbs (vegan, gluten-free);

understanding inclinations guarantees comprehensive menus,
meeting health and moral contemplations.
e) Location
Geographical location impacts taste preferences and provincial

culinary practices; adjusting contributions to nearby preferences
attracts and holds customers.
f) Social and cultural background.
Social variety influences flavor preferences and dietary

restrictions; fitting contributions to social foundations improves
inclusivity and consumer satisfaction.

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Q6: Answer the following questions regarding the influence of seasonal Satisfactory
products and commodities on recipe content. response
Yes No
6.1 Name the seasonal products and commodities that can influence the
recipe content in 20 words minimum.
Seasonal products and products incorporate fresh fruits,

vegetables, spices, fish, and flavors, fluctuating as per
accessibility and gather times.
6.2 How do seasonal products and commodities influence the recipe

content? Write your answer in 20 words minimum.
Seasonal products have direct ingredient accessibility, freshness,

and flavor profiles, moving recipes that feature occasional
produce and line up with current culinary trends.
Q7: Outline the culinary terms for a variety of cuisines mentioned in the table Satisfactory
below using 1-2 sentences each: response
Yes No
Definition
Culinary terms:
Lamingtons:
Lamingtons are conventional Australian desserts
comprising squares of wipe cake covered in
chocolate sauce and desiccated coconut.
Lamb leg roast:

A lamb leg roast refers to a cooking strategy
where a leg of sheep is prepared, roasted on
the stove until delicate, and frequently
presented with going with sauces or side
dishes.

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Prawn cocktail:
A Prawn cocktail is an exemplary appetizer

comprising of cooked prawns served chilled with a
tart mixed drink sauce, normally highlighting a
mix of ketchup, mayonnaise, Worcestershire
sauce, and lemon juice.
Pre-Assessment Checklist: Task 2 – Skill Test

The purpose of this checklist
The pre-assessment checklist helps students determine if they are ready for assessment. The
trainer/assessor must review the checklist with the student before the student attempts the
assessment task. If any items of the checklist are incomplete or not clear to the student, the
trainer/assessor must provide relevant information to the student to ensure they understand the
requirements of the assessment task. The student must ensure they are ready for the
assessment task before undertaking it.
Section 1: Information for Students
 Make sure you have completed the necessary prior learning before attempting this
assessment.
 Make sure your trainer/assessor clearly explained the assessment process and tasks to be
completed.
 Make sure you understand what evidence is required to be collected and how.
 Make sure you know your rights and the Complaints and Appeal process.
 Make sure you discuss any special needs or reasonable adjustments to be considered
during the assessment (refer to the Reasonable Adjustments Strategy Matrix - Appendix A
and negotiate these with your trainer/assessor).
 Make sure that you have access to a computer and the internet (if you prefer to type the
answers).
 Make sure that you have all the required resources needed to complete this assessment
task.
 The due date of this assessment task is in accordance with your timetable.
 In exceptional (compelling and compassionate) circumstances, an extension to submit an
assessment can be granted by the trainer/assessor. Evidence of the compelling and
compassionate circumstances must be provided together with your request for an

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extension to submit your assessment work.
 The request for an extension to submit your assessment work must be made before the
due date.
Section 2: Reasonable adjustments
I confirm that I have reviewed the Reasonable Adjustments guidelines and criteria as
provided in Appendix A and attached relevant evidence as required and select the correct
checkbox.
☐ I do require reasonable adjustment.

Please tick the above ONLY if you require a reasonable adjustment.
Declaration (Student to complete)

 I confirm that the purpose and procedure of this assessment task has been clearly
explained to me.
 I confirm that I have been consulted about any special needs I might have in relation to
the assessment process.
 I confirm that the criteria used for this assessment has been discussed with me, as have
the consequences and possible outcomes of this assessment.
 I confirm I have accessed and understand the assessment information as provided in the
Training Organisation’s Student Handbook.
 I confirm I have been given fair notice of the date, time, venue and/or other arrangements
for this assessment.
 I confirm that I am ready for assessment.
Student Name: ______________________________________
Student Signature: ___________________________________
Assessment method-based instructions and guidelines: Skill Test

Assessment type
 Skill Test - Plan and cost recipes
Instructions provided to the student:

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Assessment task description:
 This is the second (2) assessment task you must successfully complete to be deemed
competent in this unit of competency.
 This assessment task is a Skills Test.
 This assessment task consists of five (5) practical demonstration activities.
o Activity 1: Identify customer preferences
o Activity 2: Plan dishes
o Activity 3: Develop and cost recipes
o Activity 4: Write dish description
o Activity 5: Evaluate dishes
 You will receive your feedback within two (2) weeks, and you will be notified by your
trainer/assessor when your results are available.
 You must attempt all activities of the project for your trainer/assessor to assess your
competence in this assessment task.
Applicable conditions:
 This skill test is untimed and is conducted as an open book assessment (this means you
are able to refer to your textbook or other learner materials during the test).
 You will be assessed independently on this assessment task.
 No marks or grades are allocated for this assessment task. The outcome of the task will be
Satisfactory or Not Satisfactory.
 As you complete this assessment task, you are predominately demonstrating your skills,
techniques and knowledge to your trainer/assessor.
 Your trainer/assessor may ask you relevant questions during this assessment task
Resubmissions and reattempts:
 Where a student’s answers are deemed not satisfactory after the first attempt, a
resubmission attempt will be allowed.
 The student may speak to their trainer/assessor if they have any difficulty in completing
this task and require reasonable adjustments.
 For more information, please refer to the Training Organisation’s Student Handbook.
Location:
 This assessment task may be completed in:
a classroom
learning management system (i.e. Moodle),
workplace,
or an independent learning environment.
 Your Trainer/Assessor will provide you with further information regarding the location for
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completing this assessment task.
Purpose of the assessment
The purpose of this assessment task is to assess the student’s knowledge and skills essential to
plan and cost recipes in a range of contexts and industry settings.
 Skills to plan and cost recipes for three complete dishes for four of the following menu
types (12 recipes in total):
o à la carte
o buffet
o cyclical
o degustation
o set or table d’hôte
 Skills to identify the food preferences of customer groups and use to inform recipe planning
for the above 12 dishes
 Skills to seek feedback from supervisor or colleagues and implement improvements to
dishes as required
 Skills to develop the above recipes using:
o standard recipe cards in spreadsheet format, including:
 method
 portion size
 ingredients
 units of measure
 description
 equipment
 food cost percentage
 GST.
Task instructions
 The assessment task requires student to take on the role of a Senior Manager at Chops &
Hops.
 This task is to be completed in a simulated work environment set up by the training
organisation.
 The student must use the templates provided to document their response.
 The student must use the formulas provided to cost menus.
 You must assess the performance as per the performance criteria and checklist provided.

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Assessment Task 2: Skill Test

Skills Test
 This assessment task requires you to plan and cost three (3) recipes for four of the following
menu types (12 recipes in total):
o à la carte
o buffet
o cyclical
o degustation
o set or table d’hôte
This includes:
 Identifying customer preferences
 Selecting and developing recipes to meet customer and business needs
 Costing recipes
 Evaluating their success by seeking feedback from supervisor or colleagues and implementing
improvements to dishes as required.
This task is to be completed in a simulated commercial kitchen. This simulated commercial kitchen will
be arranged by your trainer/assessor.
The simulated workplace environment must meet the following criteria:
Are there opportunities for students to: Yes/No/NA

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Follow standard operating/workplace procedures
Use up-to-date software and equipment
Work within stated timelines to meet deadlines
Gain experience in the challenges and complexities of dealing with

multiple tasks
Experience prioritising competing tasks and dealing with

contingencies
Deal with customers, clients, or other colleagues
Work with others in a team
Communicate with diverse groups
Find, discuss and test solutions to problems
Explore health and safety issues in the workplace environment
Answer practically oriented, applied knowledge questions
Show the level of written and verbal expression sufficient for the work
requirements
Work independently and manage workload

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Scenario:
You are working as a Senior Manager. Your restaurant has a wide range of customers. The restaurant wants
to plan and cost basic menus for dishes, or food product range for different types of cuisine or food service
style considering the customer preferences and business needs for the new restaurant.
Plan and cost recipes for three complete dishes for four of the following menu types (12 recipes in
total):
 à la carte
 buffet
 cyclical
 degustation
 set or table d’hôte
As a Senior Manager, part of your duties is to analyse customer preferences and plan and cost recipes
for the new restaurant.
Your job responsibilities will include:
 identify the food preferences of customer groups and use to inform recipe planning for the
above 12 dishes
 seek feedback from supervisor or colleagues and implement improvements to dishes as required
 develop the above recipes using:
 Develop each recipe using standard recipe cards in spreadsheet format, including:
o Method
o Portion size
o Ingredients
o Units of measure
o Description
o Equipment
o Food cost percentage
o GST.
 Evaluating menu success by obtaining feedback from the customers and staff members and
implement improvements to dishes as required
To plan and cost basic menus for dishes, you need to complete the following activities:
 Activity 1: Identify customer preferences
 Activity 2: Plan dishes

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 Activity 3: Develop and cost recipes
 Activity 4: Write dish description
 Activity 5: Evaluate dishes
Activity 1: Identify customer preferences (Part A)
In this activity, you are required to identify and evaluate the food preferences of customer groups with
differing characteristics. This information will be used to plan and cost recipes for different dishes.
To complete this activity, you are required to follow the steps given below:
Step 1: Identify current customer profile for the food business.
 Request customers to register with the organisation by completing the registration form
provided along with this assessment.
 Analyse the following aspects of current customer profile and record using Template 1.
o Name
o Gender
o Age
o Marital status
o Occupation
o Nationality
o Food preferences
Step 2: Prepare a Questionnaire to evaluate the food preferences of different customer

profiles.
To identify and evaluate the food preferences of different customers, you need to prepare a “Customer
preference Questionnaire”. The Questionnaire will be used to ask customers a set of questions about
their preferences.
Guidelines to prepare the questionnaire:
 This questionnaire must include at least four (4) questions for each menu type.
 The questions must be able to assess customer preference for different menu types.
Note: You must leave the “Customer preferences” column blank for the next step.
Questionnaire template:
Menu types Questions Customer preferences

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À la carte
Buffet
Cyclical
Degustation
Set or table
d’hôte
Step 3: Identify customer preferences.
In this step, different customers will visit the restaurant. These customers will be from diverse
backgrounds and will have a range of food preferences related to:
 contemporary eating habits

 cultural and ethnic influences
 popular menu items
 quick service foods
 seasonal dishes
 variety of food products.
Using the questionnaire prepared in part A, you need to identify their customer preferences for different
menu types.
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You must listen and respond to routine customer feedback and ask questions that inform menu choice.
Performance Criteria/Performance Checklist: Activity 1
This task must address the following performance criteria/ performance checklist.
S N/S Trainer/Assessor to complete

To be assessed as satisfactory (S) in this
assessment task, the participant needs to
(Comment and feedback to students)
demonstrate competency in the following
critical aspects of evidence
a) Identified current customer profile for

the food business:
 
 Requested customers to register
with the organisation by
completing the registration form
provided along with this
assessment.
 Analysed the following aspects of

current customer profile.
o Gender
o Age
o Marital status
o Income
o Occupation
o Nationality
b) Identified customer preferences.

 
 Prepared a Questionnaire to
evaluate the food preferences of
different customer profiles.
 Asked questions that inform recipe

choice.

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 Not satisfactory
The student’s performance was:

 Satisfactory
Feedback to student:
Student signature
Trainer signature

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Activity 2: Plan menus
In this activity, you are required to evaluate the customer foodservice preferences and plan menus to
meet those preferences.
To plan the menus, you need to arrange a meeting with the Restaurant Manager and the Restaurant
owner.
Before the meeting, you are required to:

 Analyse the outcomes of the questionnaire to identify customer preferences.
 Generate a range for the dishes to be included in each menu type and assess their merits. Use
the template provided.
 Complete meeting agenda template.
During the meeting, you are required to:
 Discuss the customer preferences with the Restaurant Manager and the Restaurant owner.
 Discuss the merits of dishes selected for each menu type.
 Ask the Restaurant Manager and the Restaurant owner regarding the restaurant’s service style
and cuisine.
 Select a balanced variety of dishes or food production items for the style of service and cuisine.
 Seek the Restaurant Manager’s and the Restaurant owner’s suggestions regarding menu items.
 Gather feedback regarding the improvements that can be made to the selected dishes.
 Document the finalised menu items for each menu type in the given Menus Plan template
The Restaurant Manager and the Restaurant owner will:
 Discuss the restaurant’s service style and cuisine.

 Provide their suggestions regarding the menu items for different menu types.
 Discuss the dishes that they think would be more profitable and will be in higher demand.
 Finalise menu items for each menu type.
After the meeting, you must complete the “Minutes-of-Meeting” template provided below.

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Templates
Meeting agenda template:
Date/Time:
Location:
Chairperson:
Meeting Attendees:
Full names and roles
Agenda Item/Topic Discussion/Outcomes Action Officer Due Date
Welcome
(Agenda item 1)
Topic?
(Agenda item 2)
Topic?
(Agenda item 3)
Topic?
Summary Overall Summary
Decision/s
Action/s if any
Next Meeting
Time/date
Meeting closed at:
Minutes are a true and Approved/confirmed by whom?

accurate record of the
meeting

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Meeting minutes template:
Minutes of Meeting
Meeting Objective:
Attendees:
Venue:
Date:
No. Points Discussed Actions Target Date

Suggested
Signature of attendee 1: Signature of attendee 2:
Signature of attendee 3: Signature of attendee 4:

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Menus Plan template:
Menus Plan template
Menu types Finalised Items
À la carte
Buffet
Cyclical
Degustation
Set or table
d’hôte

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a) Generated a range of ideas for dishes

or food production ranges.
 
b) Chose dishes to meet organisational

service style and cuisine and customer
 
preferences.
c) Included balanced variety of dishes or

food production items for the style of
 
service and cuisine.

 Satisfactory
Student signature
Trainer signature

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Activity 3: Develop and cost recipes
The following recipes for each menu type were finalised during the meeting with the restaurant
manager and restaurant owner in Activity 2.
 À la carte
o Spaghetti Bolognese
o Classic chicken Kiev
o Banana fritters with green tea ice-cream
 Buffet
o Roast Beef with traditional rich gravy
o Carrots with Honey Glaze
o Mini baked cheesecakes
 Cyclical
o Spaghetti Bolognese
o Roast Beef with traditional rich gravy
o Berries and chocolate brownie trifle
 Degustation
o Bouillabaisse
o Cheesy zucchini fritters with pumpkin and buttermilk mash
o Berries and chocolate brownie trifle
 Set or table d’hôte
o Fresh and smoked salmon tartare with dill and capers
o Pappardelle with rocket pesto
o Peri Peri chicken burger
The recipes of the above recipes are given in Appendix C. Further, a commodity price list for each
ingredient used in the recipe is provided in Appendix D.
You have been assigned the responsibility to develop the above recipes using standard recipe cards in
spreadsheet format provided along with this assessment. The standard recipe cards must include the
following information:
 Method
 Portion size
 Ingredients
 Units of measure
 Description
 Equipment
 Food cost percentage
 GST.
To complete this activity, you are required to complete the steps given below.
Step 1: Analyse the recipes and itemise proposed components/individual ingredients of dishes.
Step 2: Calculate portion yields and costs from raw ingredients.

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a. Calculate the original weight of the raw ingredient
b. Process raw ingredients to determine edible product weight
c. Record the waste or trim weight loss during processing
d. Subtract waste or trim weight from original weight to calculate edible product weight
e. Calculate yield using the following formula:
i. Yield % = Edible product weight / Original weight * 100
Step 3: Calculate costs from raw ingredients using the following formula:
a. Cost of raw ingredients = Original cost * (Yield Percentage/100)
Step 4: Calculate the cost of producing dish by adding costs of all the raw ingredients.
Step 5: Assess cost-effectiveness of proposed dishes or food production items and identify ingredients
that provide high yield. Mark dishes as cost-effective if average portion yields of all the proposed
components of a dish are greater than fifty (50) per cent.
Step 6: Price dishes to ensure maximum profitability.
To attain the profitability of fifteen (15) per cent, all the dishes must be sold by adding twenty-five (25)
per cent mark-up above the cost of producing the dish. You are required to perform the following tasks:
 Calculate Selling price using the cost of producing dish you have calculated in Part A and by
using the following formula:
o Selling price = (Cost of producing dish * 15%) + Cost of producing the dish
Note: Ten (10) per cent mark-up will be used to cover ancillary expenses.
Step 7: Complete standard recipe cards (spreadsheet provided). Include the following information:
 Method
 Portion size
 Ingredients
 Units of measure
 Description
 Cost of raw ingredients
 Equipment
 Food cost percentage
o Cost of Producing Dish
o Mark-ups Percentage
o Selling Price, exculding GST
o GST

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a) Analysed the recipes and itemised

proposed components/individual
 
ingredients of dishes.
b) Calculated portion yields and costs

from raw ingredients.
 
c) Assessed cost-effectiveness
proposed dishes or food production
of
 
items and identified ingredients that
provide high yield.
d) Priced dishes to ensure maximum

profitability.
 
e) Demonstrated numeracy ckills to:

 calculate the cost of producing
 
dishes
 calculate mark-ups and selling
price for profitability
 compare dishes based on their
anticipated yield, budgetary
constraints and profitability.
f) Demonstrated technology skills to use

computers and software programs to
 
cost and document recipes.

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 Satisfactory
Student signature
Trainer signature

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Activity 4: Write Menu Content
In this activity, you are required to complete the given Menu Content Template. You must ensure the
following while completing the template:
 Menu must be written using words that appeal to the customer base and business service style
 Correct names for the style of cuisine must be used
 Descriptive writing must be used to promote sales of menu items
Menu content
Menu types Menu Content
À la carte
Buffet
Cyclical
Degustation
Set or Table
d’hôte

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a) Used words that appeal to customer

base and fit with the business service
 
style when writing dishes.
b) Used correct
cuisine.
names for style of
 

 Satisfactory
Student signature
Observer signature

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Activity 5: Evaluate Menu Success
In this activity, you are required to seek feedback from supervisor or colleagues and implement
improvements to dishes as required.
To do so, you are required to complete the steps given below.
Step 1: Seek ongoing feedback using given survey questions from Supervisor and three (3) customers
to improve menu performance.
Survey Questionnaire Customer 1 Customer 2 Customer 3
What did you like about our food menu?
What did you dislike about our food

menu?
Do you find the sequence of menu items

suitable if not, why?
Survey Questionnaire for Supervisor
What was your overall feedback related to the recipes?
Step 2: Adjust recipes given in Appendix C based on feedback and profitability.
Submit revised recipes to the trainer/assessor via e-mail.

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Your task must address the following performance criteria/ performance checklist.

assessment task the participant needs to
a) Used feedback from supervisor or

colleagues to determine saleability of
 
dishes.
b) Adjusted recipes based on feedback

and profitability.
 
c) Identified unprofitable dishes and

adjusted recipes to increase yield of
 
dishes.
d) Listened and responded to routine

customer feedback.
 

 Satisfactory
Student signature
Trainer signature

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Appendix C: Recipes
Spaghetti bolognaise (Serves 4)
Ingredients
 375g Coles Australian Spaghetti No.1
 1 tbsp olive oil
 1 brown onion, finely chopped
 1 carrot, peeled, finely chopped
 500g Australian 3 Star Beef Mince
 1 small red capsicum, seeded, finely chopped
 2 garlic cloves, crushed
 1 tbsp Italian Tomato Paste
 400g can Diced Tomatoes
 185ml Real Beef Stock
 20g Shredded Parmesan
Method
Step 1
Cook the spaghetti in a large saucepan of boiling water following packet directions or until al dente.
Drain well.
Step 2
Meanwhile, heat the oil in a large frying pan over high heat. Add the onion and carrot and cook,
stirring, for 3-4 mins or until onion softens. Add the mince and cook, stirring with a wooden spoon to
break up any lumps, for 5 mins or until mince changes colour. Add the capsicum and garlic and cook,
stirring, for 2 mins.
Step 3
Add the tomato paste , tomato and stock . Bring to the boil. Reduce heat to low and simmer,
uncovered, for 10-12 mins or until the sauce thickens. Serve spaghetti topped with bolognaise sauce
and parmesan.

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Classic chicken Kyiv (Serves 4)
Ingredients
 150g butter, softened
 2 garlic cloves, crushed
 2 tbsp finely chopped fresh flat-

leaf parsley leaves
 4 Lilydale Free Range Chicken

Breast
 1 cup dried breadcrumbs
 1/2 cup plain flour
 2 eggs
 Rice bran oil, for shallow frying
 Mashed potato, to serve
 Steamed vegetables, to serve
 Salt, to season
Method
Step 1
Place butter , garlic and parsley in a bowl. Season with salt and pepper. Mash with a fork to combine.
Spoon mixture into the centre of a 20cm piece of plastic wrap. Roll up to enclose butter mixture,
twisting ends to seal. Roll on a board to form a 10cm-long log. Refrigerate for 1 hour or until firm.
Step 2
Using a sharp knife, make a deep cut along 1 side of each chicken breast to form a large pocket (do not
cut all the way through). Remove plastic wrap from butter. Cut butter into 16 thick slices. Place 4
butter slices into each pocket. Secure with toothpicks to enclose filling.
Step 3
Place breadcrumbs on a large plate. Season with salt and pepper. Place flour on a plate. Whisk eggs in
a shallow bowl. Coat 1 piece of chicken in flour, shaking off excess. Dip in egg. Coat in breadcrumbs.
Place on a plate. Repeat with remaining chicken, flour, egg and breadcrumbs.
Step 4
Preheat oven to 180°C/160°C fan-forced. Grease a large baking tray. Pour enough oil into a large
frying pan to cover the base. Heat over medium-high heat. Cook chicken, in batches, for 2 to 3 minutes
each side or until golden. Place on prepared tray. Bake for 20 minutes or until cooked through.
Step 5
Serve with mashed potato and steamed vegetables.

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Banana fritters with green tea ice-cream (Serves 4)
Ingredients
 1 cup (150g) plain flour
 1/4 cup cornflour
 1 egg
 Vegetable oil, to deep fry
 4 bananas
 Icing sugar, to dust
 1/3 cup (75g) caster sugar
 2 tsp powdered green

gunpowder tea*
 1 cup (250ml) thickened

cream
 1 cup (250ml) thin crea
Method
Step 1
To make the ice-cream, place sugar and 1/3 cup cold water in a saucepan and stir over low heat until
sugar dissolves. Simmer for 2 minutes, then remove from heat. Mix 1 tablespoon of syrup with the tea,
then add to syrup in saucepan. Cool completely.
Step 2
Whip the thickened cream. Mix with thin cream and tea syrup. Pour mixture into a shallow container
and freeze until frozen at edges. Remove from freezer and beat with an electric beater. Pour back into
container and re-freeze. Repeat 2 or 3 times. (Alternatively use an ice-cream maker following
manufacturer's directions.)
Step 3
Sift 1/2 cup plain flour and the cornflour into a bowl. Add a pinch of salt, the egg and 1/2 cup cold
water. Whisk to a smooth batter with a hand whisk, then set aside.
Step 4
Half fill a deep-fryer or large heavy-based saucepan with oil and heat to 190°C. (If you lack a deep-
fryer thermometer, test a cube of bread - it will turn golden in 30 seconds if the oil is hot enough.) Peel
bananas, cut each in half across the centre and toss in remaining flour to coat. Working in batches, dip
each piece of banana in batter, then carefully drop in the hot oil. Fry for 1-2 minutes or until golden
brown (you may need to turn the pieces over halfway through cooking). Dust with icing sugar and
serve hot with ice-cream.

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Roast beef with rich port gravy (Serves 4)
Ingredients
 2 kg beef rump or topside roast
 salt and pepper, to season1 tbsp

vegetable oil
 4 garlic cloves, unpeeled but

bruised
 2 brown onions, peeled and cut into

eighths
 2 carrots, halved and cut into 5-cm

pieces
 1 celery stalk, cut into 5-cm pieces
 10 sprigsthyme, leaves stripped
 2 bay leaves
 1 handfulparsley stalks, torn
 20 g butter
 hot cooked peas, to serve
 40 gbutter, plus 15 g extra, cold and cubed
 50 g(⅓ cup) plain flour
 500 ml(2 cups) beef stock
 80 ml(⅓ cup) port
 1 tspdark soy sauce or ½ tsp Vegemite
 1 tspred wine vinegar (optional)
Method
Preheat the oven to 200°C. Place a heavy–based frying pan over high heat. Season the beef with salt
and pepper. Add the oil to the pan, then brown the beef well on all sides.
Meanwhile, place the garlic, onion, carrot, celery and herbs on the base of a large roasting dish and add
250 ml (1 cup) water. Place the beef on top, then add the butter to the hot frying pan and stir until
melted and sizzling. Pour over the beef, then roast for 1½ hours (or 20 minutes per 500 g) for
medium–rare, basting with the melted butter at the beginning and halfway through cooking. Remove
the beef to a warm plate to rest. (I often rest a roast in the microwave, turned off. It saves on having
to tent the roast with foil.) Strain the vegetables through a sieve into a jug and reserve the liquid.
For the rich port gravy, place the frying pan you used to brown the beef over medium heat. Add 25 g
butter and when melted, stir in the flour and cook until the roux becomes golden. Gradually stir in the
stock a little at a time, as well as any resting juices from the beef. Stir in the port, simmer and taste
and adjust for seasoning. Add a little extra stock or water if the gravy looks too thick (remembering
that it will thicken more as it cools off the stove).
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Pass the gravy through a fine sieve into a small saucepan and place over low heat. Whisk through the
cold butter until the gravy is glossy. Whisk in the vinegar just before serving. Slice the beef and serve
with the gravy and hot peas.
Carrots with Honey Glaze (Serves 2)
Ingredients
 3 carrots cut into

matchsticks
 30 g butter
 3 tsp honey
 1/2 tsp ground cumin
Method
Place carrots in saucepan with

enough water to just cover.
Cover pan, and cook on

medium heat until just
done. Carrots should still
be crisp but not uncooked.
Don’t allow carrots to catch
on bottom of pan.
Drain carrots and return to pan. Add the butter, cumin, and honey.
Toss until butter is melted and the carrots are glossy.

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Mini baked cheesecakes (Serves 3)
Ingredients
 250g cream cheese, at room temperature
 1/2 cup (110g) caster sugar
 1/2 tsp vanilla extract
 1 tbsp fresh lemon juice
 2 eggs
 6 Arnott's Granita biscuits
 Berries, to serve
 Icing sugar, to serve
Method
Step 1
Preheat oven to 180°C. Line 6 large muffin pans each with 2 paper cases.
Step 2
Use an electric beater to beat the cream cheese , sugar , vanilla and lemon juice until light and creamy.
Beat in the eggs one at a time.
Step 3
Place a biscuit in the base of each muffin case, pressing down firmly. Top with the cream
cheese mixture. Bake for 20 minutes or until slightly risen and just beginning to crack a little
on the surface.
Step 4
Set aside in the pan for 10 minutes, before placing on a wire rack to cool completely.
Refrigerate for 1 hour or until chilled. Top with fresh berries and dust with icing sugar just
before serving.

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Bouillabaisse (Serves 6)
Ingredients
 2 baby fennel
 60ml (1/4 cup) extra virgin

olive oil
 1 large onion, finely chopped
 1 stalk celery, finely chopped
 6 cloves garlic, finely chopped
 2 leeks, white part only, finely

chopped
 1 tsp fennel seeds, crushed
 1/4 tsp firmly packed saffron

threads
 1.75L (7 cups) fish stock (see related recipe)
 1kg ripe tomatoes
 2 tbsp tomato paste
 2 bay leaves
 4 sprigs thyme
 1/2 orange, peeled into strips
 1 pinch cayenne pepper
 60ml (1/4 cup) Pernod (see note)
 2 x 600g whole john dory fish, (see note) filleted, halved lengthwise
 2 x 700g whole flathead fish, (see note) filleted, cut into 6cm pieces
 16 large green king prawns, peeled with tails intact, cleaned
 4 scampi, halved lengthwise
 400g black mussels, scrubbed, bearded
 400g clams (vongole), soaked in cold water for 15 minutes
 Thinly sliced baguette, (brushed with oil and toasted), to serve
 Rouille (see related recipe), to serve
Method
Step 1

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Trim fennel tops, reserving trimmings for stock and fronds for serving, and chop fennel finely. Heat oil
in a large saucepan or casserole over medium heat. Add fennel, onion, celery, garlic, leeks and fennel
seeds, and cook, stirring occasionally, for 10 minutes or until vegetables soften.
Step 2
Meanwhile, combine saffron and 125ml (1/2 cup) fish stock in a small bowl and set aside for
10 minutes to steep.
Step 3
Peel tomatoes, remove seeds and discard, then chop finely. Add tomato paste to vegetables in
pan and cook, stirring, for 1 minute. Add the saffron mixture, tomatoes, bay leaves, thyme,
orange peel and the remaining stock to the pan and simmer for 30 minutes. Season
generously with salt. Stir in cayenne and Pernod. Reserve 2 tablespoons broth for rouille (see
related recipe).
Step 4
Add the fish to the pan, then prawns and scampi, making sure the seafood is submerged in
the liquid. Cook for 5 minutes or until seafood is just cooked. 5 Meanwhile, place mussels,
clams and 2 tablespoons water in a frying pan over high heat. Cover with a lid and cook,
shaking the pan occasionally, for 3 minutes or until the shells open.
Step 5
Divide bouillabaisse among bowls. Top with clams and mussels and scatter with reserved
fennel fronds. Serve with toasts and rouille

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Cheesy zucchini fritters with pumpkin and buttermilk mash (Serves 4)
Ingredients
 1.25kg kent pumpkin, peeled,

roughly chopped
 5 garlic cloves, unpeeled
 1 tbsp extra virgin olive oil
 3 zucchini, coarsely grated
 150g green cabbage, finely

shredded
 75g reduced-fat fetta, crumbled
 1/2 cup reduced-fat fresh

ricotta, crumbled
 1/3 cup plain flour
 1 egg, lightly beaten
 2 tbsp chopped fresh dill, plus extra sprigs, to serve
 Olive oil spray
 1/3 cup buttermilk
 Lemon zest, to serve
 200g steamed green beans, to serve
Method
Step 1
Preheat oven to 230C/210C fan-forced. Line 2 large baking trays with baking paper.
Step 2
Place pumpkin and 3 unpeeled garlic cloves on 1 prepared tray. Drizzle with oil. Season well with salt
and pepper. Roast for 40 minutes or until pumpkin is just tender. Set aside to cool slightly.
Step 3
Meanwhile, peel and crush remaining 2 garlic cloves. Place zucchini, cabbage, crushed garlic, fetta,
ricotta, flour, egg and dill in a large bowl. Stir until well combined. Using 1⁄4 cup at a time, spoon
mixture, 5cm apart, on remaining prepared tray to make 12 fritters. Using the back of a spoon, slightly
flatten. Spray with oil. Bake for 30 minutes or until golden and tender. Stand for 5 minutes on trays.
Step 4
Squeeze roasted garlic from skins and place with pumpkin in a bowl. Mash until almost
smooth. Stir in buttermilk. Season with salt and pepper. Cover to keep warm.

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Step 5
Sprinkle fritters with extra dill and lemon zest. Serve with mash and beans.
Berries and chocolate brownie trifle (12 servings)
Ingredients
 500g pkt Green's Temptations Triple

Choc Fudge Brownie mix
 2 eggs
 125g butter, melted
 500g strawberries
 1/4 cup (80g) strawberry jam
 1/4 cup (60ml) Cointreau liqueur

(optional)
 250g raspberries
 185g pkt Green's Temptations

Chocolate Mousse mix
 1 1/2 cups (375ml) milk
 300ml thickened cream
 300ml dollop cream
Method
Step 1
Preheat oven to 180°C. Grease a 20cm (base measurement) square cake pan and line the base and
sides with baking paper. Prepare the brownie mix following packet directions using eggs and butter.
Pour into the prepared pan. Bake for 35 mins or until firm to the touch. Set aside in the pan to cool.
Step 2
Meanwhile, thinly slice two-thirds of the strawberries. Place in a saucepan with the jam, liqueur, if
using, and two-thirds of the raspberries. Bring to a simmer over medium-low heat. Cook for 1-2 mins
or until the berries begin to soften. Set aside to cool.
Step 3
Cut the brownie into 3cm pieces. Place in the base of an 8-cup (2L) glass serving dish. Top with half
the jam mixture.
Step 4
Prepare the mousse following packet directions using the milk. Spoon the mousse over the jam mixture
in the dish. Place in the fridge for 2 hours or until set.

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Step 5
Cut the remaining strawberries and raspberries in half. Place combined cream in a large bowl. Use an
electric mixer to whisk until soft peaks form. Gently fold in the remaining jam mixture to marble. Spoon
over mousse and top with the halved strawberries and raspberries to serve.

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Fresh and smoked salmon tartare with dill and capers (Serves 4)
Ingredients
 450g sashimi-grade salmon (see

notes), cut into 1cm pieces
 250g smoked salmon, finely

chopped
 1/3 cup (80ml) lime juice (from 2

limes)
 2 eschalots, finely chopped
 2 tbsp olive oil
 1/4 cup chopped dill
 1/4 cup (50g) salted capers,

rinsed, drained, finely chopped
 1 tbsp Dijon mustard
 1 tbsp wholegrain mustard
 Toasted sourdough bread, to serve
 Watercress (optional), to serve
Method
Step 1
Combine all salmon, lime juice, eschalot, oil, dill, capers and mustards. Season, then cover and chill for
15 minutes.
Step 2
Serve with buttered sourdough toasts and watercress, if using.

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Pappardelle with rocket pesto (Serves 4)
Ingredients
 400g fresh pasta sheets
 Grated parmesan, to serve
 Baby rocket leaves, to serve
Rocket pesto
 1 bunch rocket, trimmed
 1/2 cup basil leaves
 1/3 cup (35g) grated

parmesan
 1/3 cup (35g) toasted

walnuts
 2 tbsp toasted pinenuts
 1 garlic clove
 1/2 cup (125ml) extra virgin olive oil
Method
Step 1
To make the rocket pesto, place the rocket, basil, parmesan, walnuts, pinenuts and garlic in the bowl of
a food processor and process until finely chopped. While the motor is running, gradually add the oil in a
thin, steady stream until incorporated. Taste and season with salt and pepper.
Step 2
Use a serrated pastry wheel to cut the pasta sheets into 3cm-wide strips. Cook the pasta in a large
saucepan of salted boiling water until al dente. Drain well and return to the pan with the pesto. Gently
toss to combine.
Step 3
Divide evenly among serving bowls and serve immediately.

A.B.N. 85 123 406 039
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Peri Peri burger (Serves 4)
Ingredients
 4 chicken thigh fillets
 4 crusty Vietnamese
rolls
 Butter, for spreading
 100 g(1 cup) grated

tasty cheese
 cos lettuce leaves
 Kewpie mayo, for

drizzling
Peri peri marinade
 8 red bird’s eye chillies
 2 char-grilled long red chillies, skinned
 2l emongrass stalks, white part only, chopped
 5 garlic cloves, peeled
 small handful coriander leaves and stalks
 small handful flat-leaf parsley leaves and stalks
 2-3 tbsp red wine vinegar
 170 ml -250 ml(⅔ - 1 cup) olive oil
 1 tbsp salt
Method
For the marinade, place all the ingredients in a blender and process until smooth. Transfer to a heavy-
based frying pan and stir over low heat for 5 minutes or until heated through and the oil has started
splitting. Remove from the heat and stand until completely cool.
Place the chicken in a shallow container, add half the marinade, toss to coat, then cover and refrigerate
overnight.
Heat a heavy-based frying pan over medium heat. Cook the chicken for 4-5 minutes on both sides or
until cooked through. Stand for 5-10 minutes, then thickly slice.
To serve, preheat a grill to medium-high. Split the buns in half and place on a baking tray. Butter both
sides, sprinkle with cheese and grill until the cheese is melted. Top with the lettuce, chicken, mayo and
the remaining peri peri sauce for drizzling.

A.B.N. 85 123 406 039
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Appendix D: Commodity price list
Recipes Ingredients/commodities Quantity Commodity

price
Spaghetti Coles Australian Spaghetti No.1 375g

bolognaise
Olive oil 1 tbsp
Brown onion, finely chopped 1
Carrot, peeled, finely chopped 1
Coles Australian 3 Star Beef Mince 500g
small red capsicum, seeded, finely chopped 1
garlic cloves, crushed 2
Coles Italian Tomato Paste 1 tbsp
Coles Diced Tomatoes 400g can
Coles Real Beef Stock 3/4 cup

(185ml)
Coles Shredded Parmesan 1/4 cup

(20g)
Classic Butter, softened 150g

chicken Kyiv
Garlic cloves, crushed 2
Finely chopped fresh flat-leaf parsley leaves 2 tbsp
Lilydale free range chicken breast 4
Dried breadcrumbs 1 cup
Plain flour 1/2 cup
Eggs 2
Rice bran oil, for shallow frying

A.B.N. 85 123 406 039
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Mashed potato, to serve
Steamed vegetables, to serve
Salt, to season
Banana Plain flour 1 cup

fritters with (150g)
green tea
ice-cream Cornflour 1/4 cup
Egg 1
Vegetable oil, to deep fry
Bananas 4
Icing sugar, to dust
Caster sugar 1/3 cup

(75g)
Powdered green gunpowder tea* 2 tsp
Thickened cream 1 cup

(250ml)
Thin cream 1 cup

(250ml)
Roast beef Beef rump or topside roast 2 kg

with rich
port gravy Salt and pepper, to season
Vegetable oil 1 tbsp
Garlic cloves, unpeeled but bruised 4
Brown onions, peeled and cut into eighths 2
Carrots, halved and cut into 5-cm pieces 2
Celery stalk, cut into 5-cm pieces 1
Sprigsthyme, leaves stripped 10
Bay leaves 2

A.B.N. 85 123 406 039
Tel 61 3 9417 4777
Handful parsley stalks, torn 1
Butter 20 g
Hot cooked peas, to serve
Butter, plus 15 g extra, cold and cubed 40 g
Plain flour 50 g(⅓ cup)
Beef stock 500 ml(2

cups)
Port 80 ml(⅓
cup)
Dark soy sauce or ½ tsp Vegemite 1 tsp
Red wine vinegar (optional) 1 tsp
Carrots with Carrots cut into matchsticks 3

Honey Glaze
Butter 30 g
Honey 3 tsp
Ground cumin 1/2 tsp
Mini baked cream cheese, at room temperature 250g

cheesecakes
caster sugar 1/2 cup
(110g)
vanilla extract 1/2 tsp
fresh lemon juice 1 tbsp
eggs 2
Arnott's Granita biscuits 6
Berries, to serve
Icing sugar, to serve
Bouillabaisse Baby fennel 2

A.B.N. 85 123 406 039
Tel 61 3 9417 4777
Extra virgin olive oil 60ml (1/4
cup)
Large onion, finely chopped 1
Stalk celery, finely chopped 1
Cloves garlic, finely chopped 6
Leeks, white part only, finely chopped 2
Fennel seeds, crushed 1 tsp
Firmly packed saffron threads 1/4 tsp
Fish stock (see related recipe) 1.75L (7

cups)
Ripe tomatoes 1kg
Tomato paste 2 tbsp
Bay leaves 2
Sprigs thyme 4
Orange, peeled into strips 1/2
Cayenne pepper 1 pinch
Pernod (see note) 60ml (1/4

cup)
Whole john dory fish, (see note) filleted, halved 2 x 600g

lengthwise
Whole flathead fish, (see note) filleted, cut into 6cm 2 x 700g
pieces
Large green king prawns, peeled with tails intact, 16

cleaned
Scampi, halved lengthwise 4
Black mussels, scrubbed, bearded 400g
Clams (vongole), soaked in cold water for 15 minutes 400g

A.B.N. 85 123 406 039
Tel 61 3 9417 4777
Thinly sliced baguette, (brushed with oil and
toasted), to serve
Rouille (see related recipe), to serve
Cheesy Kent pumpkin, peeled, roughly chopped 1.25kg

zucchini
fritters with Garlic cloves, unpeeled 5
pumpkin and
buttermilk
Extra virgin olive oil 1 tbsp
mash
Zucchini, coarsely grated 3
Green cabbage, finely shredded 150g
Reduced-fat fetta, crumbled 75g
Reduced-fat fresh ricotta, crumbled 1/2 cup
Plain flour 1/3 cup
Egg, lightly beaten 1
Chopped fresh dill, plus extra sprigs, to serve 2 tbsp
Olive oil spray
Buttermilk 1/3 cup
Lemon zest, to serve
Steamed green beans, to serve 200g
Berries and Green's Temptations Triple Choc Fudge Brownie mix 500g pkt
chocolate
brownie Eggs 2
trifle
Butter, melted 125g
Strawberries 500g
Strawberry jam 1/4 cup

(80g)
Cointreau liqueur (optional) 1/4 cup

(60ml)

A.B.N. 85 123 406 039
Tel 61 3 9417 4777
Raspberries 250g
Green's Temptations Chocolate Mousse mix 185g pkt
Milk 1 1/2 cups

(375ml)
Thickened cream 300ml
Dollop cream 300ml
Fresh and Sashimi-grade salmon (see notes), cut into 1cm 450g
smoked pieces
salmon
tartare with Smoked salmon, finely chopped 250g
dill and
capers
Lime juice (from 2 limes) 1/3 cup
(80ml)
Eschalots, finely chopped 2
Olive oil 2 tbsp
Chopped dill 1/4 cup
Salted capers, rinsed, drained, finely chopped 1/4 cup

(50g)
Dijon mustard 1 tbsp
Wholegrain mustard 1 tbsp
Toasted sourdough bread, to serve
Watercress (optional), to serve
Pappardelle Fresh pasta sheets 400g

with rocket
pesto Grated parmesan, to serve
Baby rocket leaves, to serve
Rocket, trimmed 1 bunch
Basil leaves 1/2 cup
Grated parmesan 1/3 cup

A.B.N. 85 123 406 039
Tel 61 3 9417 4777
(35g)
Toasted walnuts 1/3 cup

(35g)
Toasted pinenuts 2 tbsp
Garlic clove 1
Extra virgin olive oil 1/2 cup

(125ml)
Peri Peri Chicken thigh fillets 4

burger
Crusty Vietnamese rolls 4
Butter, for spreading
Grated tasty cheese 100 g (1

cup)
Cos lettuce leaves
Kewpie mayo, for drizzling
Red bird’s eye chillies 8
Char-grilled long red chillies, skinned 2
Lemongrass stalks, white part only, chopped 2
Garlic cloves, peeled 5
Small handful coriander leaves and stalks
Small handful flat-leaf parsley leaves and stalks
Red wine vinegar 2-3 tbsp
Olive oil 170 ml -250

ml(⅔ - 1
cup)
Salt 1 tbsp


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A.B.N. 85 123 406 039

SITHKOP010 – Plan and cost recipes

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Student Name: ______________________________________

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Assessment method-based instructions and guidelines: Knowledge Test

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BJSB Pty Ltd. trading as SITHKOP010 Student Pack

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BJSB Pty Ltd. trading as SITHKOP010 Student Pack

BJSB Pty Ltd. trading as SITHKOP010 Student Pack

Assessment Task 1: Knowledge Test

Provide your response to each question in the box below.

Q1: Answer the following questions regarding the organisation-specific Satisfactory

1. Demographics: This incorporates age, orientation, pay level,

2. Psychographics: Psychographic factors delve into customers' ways of

3. Purchase History: Investigating customers' previous buys gives bits of

4. Technographic Data: Understanding customers' innovation inclinations,

1. Dietary Restrictions: This incorporates factors like sensitivities,

2. Flavor Profiles: Flavor preferences envelop people's preferences for

BJSB Pty Ltd. trading as SITHKOP010 Student Pack

1. Customer Surveys: Surveys are an immediate method for gathering

2. Purchase Data Analysis: Investigating buy information from retail

3. Social Media Monitoring: Observing social media platforms like

1.4 Mention any two (2) types of service styles.

1. Table Service: Table help is a kind of administration where clients are

2. Buffet Service: Buffet service includes clients serving themselves from

BJSB Pty Ltd. trading as SITHKOP010 Student Pack

1.5 What is cuisine? Write your answer in 20 words minimum.

Cuisine refers to a distinctive style or strategy for cooking,

1.6 Why is it important to calculate the costs of supply for ingredients?

To calculate the food cost rate, partition the expense of ingredients

To find the budgeted sales price, consider wanted overall revenues,

BJSB Pty Ltd. trading as SITHKOP010 Student Pack

2.3 Explain the standard measures for calculating portion yields in 20

2.5 Explain the following terms in terms of GST:

BJSB Pty Ltd. trading as SITHKOP010 Student Pack

Characteristics (20 words minimum

Buffet: Self-service; an assortment of dishes; all-

BJSB Pty Ltd. trading as SITHKOP010 Student Pack

Cultural and ethnic

Seasonal dishes: Uses new ingredients and in season; features

BJSB Pty Ltd. trading as SITHKOP010 Student Pack

1. Families: Parents with children, seeking family-friendly dining options.

2. Millennials: Young adults, often interested in trendy and health-

3. Seniors: Old people, searching for nutritious and effectively

4. Business Professionals: Occupied people looking for fast and