SITHKOP010

SITHKOP010
Plan and cost recipes
Practical Demonstration
Hilton Academy: Level 6, 250 Collins St, Melbourne, VIC. 3000, Australia.
Email: info@hilton.edu.au | Website: www.hilton.edu.au
WhatsApp: (+61) 431 110 358 | Wechat ID: HiltonAcademy
RTO: 40735 |CRICOS: 03796A

Purpose of unit Assessment Pack
This document is for the student and provides all the assessment tasks which need to be completed
to be deemed competent in this unit. The document also provides instructions and information to
assist the student to complete each assessment task. Students must respond to all questions and
submit the assessment to their Assessor.
Copyright
This document was developed by VET Resources © 2021.
No part of this resources may be reproduced in any form or by any means, electronic or mechanical
including photocopying or recording or by any information retrieval system without written
permission from VET Resources. Legal action may be taken against any person who infringes their
copyright through unauthorised copying.
Hilton Academy: Level 6, 250 Collins Street, Melbourne VIC 3000, Australia Page 1 of 29
RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578
SITHKOP010 – Practical Demonstration | Version 1.0 – Updated on 16 Feb 2023
Cover Sheet
Student and Trainer/Assessor Details
Student ID
Student name
Trainer/Assessor name
Course and Unit Details

Course code SIT30821
Course name Certificate III in Commercial Cookery
Unit code SITHKOP010
Unit name Plan and cost recipes
Assessment Submission Method

☐ By hand to trainer/assessor ☐ By email to ☐ Online submission via Learning
trainer/assessor Management System (LMS)
☐ By Australia Post to RTO ☐ Any other method

_________________________________________________
(Please mention here)
Student Declaration
• I certify that the work submitted for this assessment pack is my own. I have clearly referenced any
sources used in my submission. I understand that a false declaration is a form of malpractice.
• I have kept a copy of this assessment pack and all relevant notes, attachments, and reference material
that I used in the production of the assessment pack;
• For the purposes of assessment, I give the Trainer/Assessor of this assessment the permission to:
o Reproduce this assessment and provide a copy to another member of staff; and
o Take steps to authenticate the assessment, including communicating a copy of this assessment
to a checking service (which may retain a copy of the assessment on its database for future
plagiarism checking).
Student signature Date
RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578
Assessment Plan
To demonstrate competence in this unit, the student must be assessed as satisfactory in each of the following
assessment tasks.
Evidence recorded Evidence Type/ Method of assessment Sufficient evidence
recorded/Outcome
Unit Assessment Task 1 Unit Knowledge Test (UKT) S / NS (First Attempt)
S / NS (Second Attempt)
Unit Assessment Task 2 Practical demonstration S / NS (First Attempt)
S / NS (Second Attempt)
Final result C ☐ NYC ☐ Date assessed
Trainer/Assessor
Signature
Unit information pack

The student and Trainer/Assessor must read and understand all the information in the unit information pack
before completing the unit assessment pack.
RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578
UAT 2 – Practical Demonstration
Pre-assessment checklist
Purpose
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.
Information for students

• Please make sure you have completed the necessary prior learning before attempting this assessment.
• Please make sure your Trainer/Assessor has clearly explained the assessment process and tasks to be
completed.
• Please make sure you understand what evidence is required to be collected and how.
• Please make sure you know your rights and the complaints and appeal process.
• Please make sure you discuss any special needs or reasonable adjustments to be considered during the
assessment (refer to the Reasonable Adjustments Strategy Matrix and negotiate these with your
Trainer/Assessor).
• Please make sure that you have access to a computer and the internet (if you prefer to type the answers).
• Please ensure that you have all the required resources needed to complete this Unit Assessment Task
(UAT).
• Due date of this assessment task is according to 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.
• Request for an extension to submit your assessment work must be made before the due date of this
assessment task.
Reasonable adjustments
• If a student requires a reasonable adjustment, then complete the reasonable adjustment form included in
the unit information pack.
Student declaration
• I confirm that the Trainer/Assessor has provided all the information related to the assessment task as
included in the information for student section and I am ready for the assessment.
Student signature Date
RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578
Assessment task instructions
Assessment type:
• Practical Demonstration
Instructions provided to the student:
Assessment task description:
• This is the second (2) unit assessment task that student has to successfully complete to be deemed
competent in this unit of competency.
• The student is required to complete three activities.
o Step 1: Identify food preferences of customers and use to inform recipe planning.
o Step 2: Develop and cost 12 recipes (spreadsheet format)
o Step 3: Seek feedback from supervisor and implement improvements to dishes as required (E-
mail)
• The student must attempt all criteria to the required level, e.g., Assessment criteria mentioned in the
performance checklist to be deemed satisfactory in this task.
Applicable conditions:
• All steps need to be completed in four hours.

• Activity is conducted as an open book test (this means the student can refer to textbooks or other learner
materials during the test).
• The student 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.
• Trainer /Assessor must assess student’s practical skills, technique, and knowledge as he/she completes
this assessment task.
• The Trainer/Assessor may ask the student relevant questions on this assessment task to ensure that this
is his/her own work.
Resubmissions and reattempts:
• Where a student’s performance is deemed not satisfactory after the first attempt, a resubmission
attempt will be allowed. Assessor must note any such submissions.
• Student may speak to their Trainer/Assessor if the student has any difficulty in completing this task and
requires a reasonable adjustment (e.g., can be given as an oral assessment).
• For more information, please refer to the RTO Student Handbook.
Location:
• This assessment task may be completed in (tick the relevant box):
☐ Learning Management System ☐ Classroom

☐ Simulated learning environment ☐ Workplace
Other: ____________________________________
RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578
Purpose of the assessment:
• Purpose of this Practical Demonstration is to check skills and knowledge related to performance criteria
and performance evidence of the unit.
General Instructions for attempting the Practical Demonstration:
• Student must complete all the activities of this assessment task.

• Answers must demonstrate an understanding and application of relevant concepts, critical thinking, and
good writing skills.
• The student must complete all the provided templates (if any).
RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578
Resources required to complete the assessment task:
• Access to learner guide and other learning materials.

• Computer
• Internet
• MS Word
• Printer or e-printer
• Calculator
• Commodity price list
• Template for standard recipe card in spreadsheet format.
RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578
Scenario:
Feast of Flavours story

Feast of Flavours was begun when three school friends met for a drink, and the idea of opening a world-class
restaurant was conceived with a little help from a bottle of Pinot Noir. After three years and innumerable ups
and downs, Feast of Flavours was born.
Objective
A Feast of Flavours aims to create a culinary experience that gives people the most delicious dining experience
possible. At Feast of Flavours, customers will discover the world's flavours and various unique cultures. It is an
amalgamation of cuisines from around the globe under one roof with an ambience designed to complement the
culinary joy diners will feel. Feast of Flavours will delight patrons who enjoy exploring and experimenting with
flavours.
Menu options
The Feast of Flavours menu ranges from a variety of local cuisines to ones from across the globe, carefully
chosen to be a part of Breakfast, Lunch and Dinner. The restaurant ambience is beautifully crafted with soft
lighting, artistic decorations, and elegant design.
At Feast of Flavours, you can also find cocktails and beverages curated to give a unique experience with each
slow slip. A complete list of the menu options can be located at the Feast of Flavours simulated website.
Meetings & Events
Feast of Flavours is acknowledged as an industry leader delivering the best food and service to its customers. The
restaurant is also equipped to handle private or corporate events including team outings, birthday parties, or
special celebrations. Customers can choose from the below options to book for their upcoming event.
• Family Table – seats 10 guests
• Community Table – seats up to 15-20 guests
• Private Dining Room – seats up to 25-30 guests
The restaurant is determined to cater for any customer within 2 minutes of their arrival and serve delicious food
and drinks within 15 minutes of the order.
You started working in this restaurant in 2020 as a trainee, but you have slowly and steadily worked your way up
to becoming a senior cook. This has been a long journey of learning.
Feast of Flavours has been running the same winter menu for the last four months and it’s time to revamp it and
launch the all-new Spring Menu. You are very excited about this as the chef has given you responsibility to come
up with 12 dishes with recipe and costing based on food preferences of customer groups.
For the last 2 weeks the restaurant has been collecting customer feedback by making them fill in a small survey
to understand their preferences better. The summary of the findings is shared in appendix A ( at the end of
activities). You will also need to interview 2 customers to get their feedback for recipe planning.
You are to choose and create 12 dishes with recipes with costing based on the customer feedback data provided
You need to write down why you chose the dish based on which customer preference, the cuisine the dish
originates from, and an appealing dish description for each dish.
You are required to read the scenario and complete the provided templates.
Simulated Business Website
RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578
The assessment tasks provided below use a simulated business
website named Feast of Flavours. To access the website, you need to
log in by using the below-provided link:
http://feastofflavours.vetadvisorygroup.com/
Step 1: Navigate to the website and click “Login”.
Step 2: Enter the username and password provided by your trainer.
Your trainer will also provide you with the simulated business
website information document that will help you to navigate
through the website. You need to refer to the following documents
to complete the provided activities:
• Commodity price list
• Customer service policy and procedure
• Template for standard recipe card in spreadsheet format
• Food safety program
RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578
Activity 1: Identify customer preferences and plan dishes
Your task The purpose of this task is to identify the food preferences of customer groups and
use that information to inform recipe planning 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
Note: This assessment will occur under workplace conditions or in a simulated
workplace, whichever meets the RTO requirements
Roles and participants:
Senior cook:
In this activity you are required to identify the customer preferences of customer base
to inform the recipe planning. You will need to interview two customers to get their
feedback. You are also being provided with the feedback from 4 different customers
collected over the last two weeks attached as in the appendix. You are required to
analyse the collected information and generate ideas for the new menu.
Based on the feedback collected plan the dishes for the menu and complete the
template 1.
Customers
Two of your classmates will act as the customers and they will participate in the
discussion and provide you feedback on the current menu and food service of Feast of
Flavours.
You are required to perform the following tasks:
• Determine the current customer profile by analysing the feedback shared in
the appendix A
• Collect feedback from the two new customers to inform recipe planning
• Analyse the food preferences of all the customers and use that information to
plan menus.
• Generate ideas for different dishes
• Select dishes to suit the style of service and cuisine of Feast of Flavours.
• Plan dishes for the following menu types:
o à la carte
o buffet
o cyclical
o degustation
o set or table d’hôte
• Ensure to select the balance variety of dishes and ingredients for the style of
service and cuisine
• Complete the template 1 with all the collected customer information.
RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578
You will be You are required to collect feedback and analyse the customer preferences and plan
required to for the menu recipes.
complete and/or
attach. You are also required to complete the template 1 and submit it to your
trainer/assessor
Timeframe Your trainer will give you 30 minutes to complete this activity. You may ask for
additional time if required.
Template 1: Customer base and preferences analysis
Name
Position
1. From the information provided and collected from the customer, identify the customer profile for Feast
of Flavours restaurant and fill below
Customer Survey Data – Customer Profile
Age range:
Buying power:
Gender:
Ethnicity:
Social and cultural background:
Dietary requirements or preferences:
Location:
2. From the information provided above, identify food preferences of the customer base for Feast of
Flavours
RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578
3. Based on the above information, generate ideas for dishes and write down at least 20 dishes.
4. What is the style of service and cuisine of the Feast of Flavours restaurant?
5. Feedback from the new customer
6. Keeping in mind the need to have a balanced variety of dishes on the menu, choose the final 12 dishes
for your menu. Add a line of explanation for choosing the dish.
Performance criteria checklist for unit assessment task:
Trainer/ Assessor to complete
RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578
Trainer name:
Date:
Does the candidate meet the following criteria? Satisfactory /

Not Satisfactory
1. Identify 1.1. Identified customer profiles for Feast of Flavors restaurant.  Yes
customer  No
preferences. 1.1.1. Analysed the customer feedback provided in appendix A
1.1.2. Collected feedback from the two new customers
1.1.3. Student successfully identified and understood customer profiles
from survey data provided in the appendix in terms of:
• Age range
• Buying power
• Gender
• Dietary requirements or preferences
• Location
• Social and cultural background
1.2. Identified food preferences of customers to plan recipes.  Yes
 No
1.2.1 Student successfully used customer profile data provided to
identify and understand customer food preferences.
1.2.2 Student successfully used the customer profile data to plan
recipes.
2. Planning 2.1. Generated ideas for dishes  Yes
dishes.  No
2.1.1 Student successfully identified customer profiles and their food
preferences.
2.1.2 Student successfully used this data to generate ideas for dishes
and plan their recipes.
2.1.3 Student successfully mapped the recipes with customer food
preferences.
2.2. Selected dishes to meet restaurant service style, cuisine, and  Yes
customer preferences.  No
2.2.1 Student read and understood the simulated restaurant – Feast of

Flavours service style, cuisine, and customer preferences.
2.2.2 Student chose dishes based on the restaurant's service style,
cuisine, and customer preferences.
2.3. Included a balanced variety of dishes for the style of service and  Yes
cuisine.  No
2.3.1 Student selected dishes and aligned them with the menu types as
requested:
• à la carte
• buffet
RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578
• cyclical
• degustation
• set or table d'hôte
2.3.2 Students' choice of dishes demonstrated a balanced variety of
service and cuisine styles.
Overall
Comment
RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578
Activity 2: Cost Recipes
Your task. The purpose of this task is to plan and cost recipes for three complete dishes for four
menu types.
Note: This assessment will occur under workplace conditions or in a simulated
workplace, whichever meets the RTO requirements
Roles and participants:
Senior cook
In this activity you are required to act as the senior cook, and you are responsible for
planning and costing three complete dishes for four of the following menu types (12
recipes in total):
• À la carte
• Buffet
• Cyclical
• Degustation
• Set / Table d’hôte
You are required to select the dishes as per the customer profile of the business and
the feedback collected in activity 1.
You will also need to cost the 12 final dishes in spreadsheet format. You also need to
compare and identify unprofitable dishes and adjust recipes to increase yield and
profitability.
You are also required to provide the dish descriptions that appeal the customer base
and select the correct names as per the feast of flavours style cuisine.
Head chef:
Your trainer will act as the head chef and will provide you with the feedback on the
spreadsheet developed for the new menu.
You are required to perform the following tasks:
• Categorise your dishes selected in activity 1 as entre, mains or dessert for the
dishes
• Cost the 12 recipes calculating portion yields and cost of raw ingredients and
include the following information:
o method
o portion size
o ingredients
o units of measure
o description
o equipment
o food cost percentage
o GST.
• Price dishes based on a 25% food cost.
• Compare dishes based on yield, budget food cost percentage and profitability.
• Identify unprofitable dishes and adjust recipes to increase yield of dishes.
• Write appealing dish descriptions that fit with the Feast of Flavours service style
and attracts the customers
RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578
• Use the correct culinary terms for the style of cuisine of the dish.
• All above calculations and information to be worked on 1 spreadsheet.
• Send the developed spreadsheet to head chef attaching with the email
template seeking feedback on saleability of dishes and profitability.
You will be You are required to cost the recipes and seek feedback from the head chef. You are
required to required to complete the spreadsheet and email template and submit the completed
complete and/or templates to your trainer/assessor.
attach.
Your trainer will observe your performance and complete the provided checklist.
Email template
Email to Trainer
To:
Cc:
Bcc:
Subject:
Date email is sent:
Attachments:
Trainer name:
Date:
RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578
Does the candidate meet the following criteria? Satisfactory Trainer/Assessor
/ Not Comments
Satisfactory
1. Cost recipes 1.1 Recorded proposed components of included  Yes

dishes or food production items:  No
1.1.1 As the first step of costing recipes, the

student organised the components and wrote
all ingredients and quantities required on the
spreadsheet.
1.1.2 Student successfully formatted the recipes
in excel, including the following:
1.1.2.1 Method
1.1.2.2 portion size
1.1.2.3 ingredients
1.1.2.4 units of measure
1.1.2.5 description
1.1.2.6 equipment
1.1.2.7 food cost percentage
1.1.2.8 GST.
1.2 Calculated yields and costs of raw  Yes
ingredients.  No
1.2.1 Student successfully calculated yields of

ingredients involved in the recipe.
1.2.2 Student correctly calculated the cost of
ingredients from the supplied commodity price
list.
1.3 Analysed the cost-effectiveness of proposed  Yes
recipes and identified ingredients that provide  No
high yield.
1.3.1 Student analysed the cost-effectiveness of
the recipe by calculating the food cost
percentage.
1.3.2 Student identified the recipes that will
bring more profit
1.3.3 Student made sure the selected recipe
was as per the customer preferences
1.4 Priced dishes to ensure maximum  Yes
profitability.  No
1.5 Student successfully priced the dishes
RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578
1.5.1 The food cost percentage for each dish
demonstrated maximum profitability.
1.5.2 Considered the following factors while
pricing the dishes including but not limited to:
1.5.2.1 Cost of the ingredients
1.5.2.2 Customer preference and purchase
power
1.5.2.3 Market competitors’ price
2. Write dish 1.6 Written dish descriptions that appeal to  Yes
descriptions. customers and fit with the restaurant's service  No
style.
1.6.1 Student wrote appealing descriptions for
each dish, as per the restaurant's service style.
1.6.1.1 The description clearly specified the
appearance, texture, and taste of the dish
1.6.1.2 Focused on the quality of the
ingredients
1.6.1.3 Description was short and easy to
understand
1.6.1.4 Description was based on the audience
and the restaurant style
1.7 Used the correct name for the style of  Yes
cuisine.  No
1.7.1 Student correctly named the style of

cuisine for each dish based on the:
1.7.1.1 Ingredients used
1.7.1.2 On Origin
3. Feedback 3.1 Student used supplied email template to  Yes
mail completed spreadsheet with 12 costed  No
recipes to the trainer for feedback.
3.2 The email was well written:
3.2.1 Started the email with an appropriate
subject line
3.2.2 Greeted the email recipient
3.2.3 Kept the email short and to the point
3.2.4 Used easy-to-read language
3.2.5 Avoided the use of overly complicated
sentences
3.2.6 Avoided grammar and spelling errors
RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578
3.2.7 Avoided slang and emojis
3.2.8 Was polite and thankful in the sign off
RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578
Activity 3: Evaluate dishes
Your task. The purpose of this task is to evaluate the dishes as per the feedback received from the
head chef in activity 2 and to determine the saleability of the dishes.
You are required to make changes in the spreadsheet as per the feedback received and
submit the updated copy to trainer/assessor.
You will be You are required to amend the spreadsheet as per the feedback received from the
required to trainer and submit the edited copy to the trainer/assessor.
complete and/or
attach. Your trainer will observe your performance and complete the provided checklist.
Trainer name:
Date:
Does the candidate meet the following criteria? Satisfactory /

Not Satisfactory
1. Evaluate 1.1 Used the feedback from supervisor to determine the saleability of  Yes
dishes. dishes.  No
1.1.1 Student analysed the feedback received

1.1.2 Students ensured the recipes and menus were priced as per the
customer purchasing power and to increase the profitability of the
business
1.2 Adjusted recipes based on feedback and profitability.  Yes
 No
1.2.1 Student improved the menu and recipes as per head chef
feedback and suggestions
1.2.2 Student reflected on the outcomes once the changes were
incorporated
1.2.2.1 Student ensured the dishes meet the customer expectations
1.2.2.1.1 Student ensured the current customer demands were met
1.2.2.2 Student considered the purchasing power of the customers
Overall
Comment
RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578
Appendix A
Customer feedback
Customer 1
Customer 1 Feedback
How Are We Doing?

We are committed to providing you with the best dining experience possible, so we welcome your
comments. Please fill in this questionnaire and place it in the box at reception. Thank you.
Please rate the quality of the food you received.

1 2 3 4 5
Disappointing Exceptional
Please rate the quality of the service you received from your server.
1 2 3 4 5
Did the menu have enough

Vegetarian options?  Yes |  No
Healthy options?  Yes |  No
Dietary options?  Yes |  No
Please rate the quality of your entree.

1 2 3 4 5
Please rate the quality of your mains.
1 2 3 4 5
Were the food portions filling?
1 2 3 4 5
Please rate your overall dining experience.
1 2 3 4 5
RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578
How frequently do you visit our restaurant?
 3-5 times per month  1-2 times per month
 Once every 2 months  Other
Do you plan to return to our restaurant?

 Yes |  No
Would you recommend our restaurant to a friend?
 Yes |  No
Why, or why not?
Good food, good vibes.
What dishes did you order?
Fish and chips, Parma, Steak
What dishes would you like added to our menu?
Salads and Italian dishes
Are you a local?
Yes
Please share any additional comments or suggestions.
Good food and service. Keep up the good work.
[Company Name]
Customer 2 Feedback
How Are We Doing?


1 2 3 4 5
1 2 3 4 5
RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578

Vegetarian options?  Yes |  No
Dietary options?  Yes |  No

1 2 3 4 5
1 2 3 4 5
1 2 3 4 5
1 2 3 4 5

 3-5 times per month  1-2 times per month
 Yes |  No
 Yes |  No
Why, or why not?
Good food, good vibes.
Steak, Fish, cheesecake, Squid, Caesar Salad
Egg dishes and Gluten-free options.
Are you a local?
No
RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578
Keep up the good work.
[Website]
Customer 3 Feedback
How Are We Doing?


1 2 3 4 5
1 2 3 4 5

Dietary options?  Yes |  No

1 2 3 4 5
1 2 3 4 5
1 2 3 4 5
1 2 3 4 5
RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578
 3-5 times per month  1-2 times per month
 Once every 2 months  Other
 Yes |  No
 Yes |  No
Why, or why not?
Food and service below par. Need to train staff better.
Greek salad, Grilled fish, Pizza, Burgers, desserts
Vegan and vegetarian options and Gluten-free options.
Are you a local?
No
Need to train staff for better service. Food could be better. More food options on menu.
[Website]
Customer 4 Feedback
How Are We Doing?


1 2 3 4 5
1 2 3 4 5
RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578
Dietary options?  Yes |  No

1 2 3 4 5
1 2 3 4 5
1 2 3 4 5
1 2 3 4 5

 3-5 times per month  1-2 times per month
 Yes |  No
 Yes |  No
Why, or why not?
Good food and friendly service.
Pizza, Burgers, Brownie, Pasta, garlic bread
French cheese, Seafood dishes
Indigenous Australian dishes
Are you a local?
yes
RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578
Great food. Menu needs to change. Include more
Local seafood and Indigenous ingredients and dishes.
RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578
Result Sheet
Outcome of Unit First attempt:
Assessment Task (UAT)
Outcome (please make sure to tick the correct checkbox):

Satisfactory (S) ☐ or Not Satisfactory (NS) ☐
Date: _______(day)/ _______(month)/ ____________(year)
Second attempt:
Outcome (please make sure to tick the correct checkbox):

Satisfactory (S) ☐ or Not Satisfactory (NS) ☐
Date: _______(day)/ _______(month)/ ____________(year)
Feedback to Student First attempt:
Second attempt:
Student Declaration • I declare that the answers I have provided are my own work. Where I
have accessed information from other sources, I have provided
references and or links to my sources.
• I have kept a copy of all relevant notes and reference material that I used
as part of my submission.
• I have provided references for all sources where the information is not
my own. I understand the consequences of falsifying documentation and
plagiarism. I understand how the assessment is structured. I accept that
all work I submit must be verifiable as my own.
RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578
• I understand that if I disagree with the assessment outcome, I can appeal
the assessment process, and either re-submit additional evidence
undertake gap training and or have my submission re-assessed.
• All appeal options have been explained to me.
Student Signature
Date
Trainer/Assessor Name
Trainer/Assessor I hold:
Declaration
 Vocational competencies at least to the level being delivered
 Current relevant industry skills
 Current knowledge and skills in VET, and undertake

 Ongoing professional development in VET
I declare that I have conducted an assessment of this candidate’s submission. The
assessment tasks were deemed current, sufficient, valid, and reliable. I declare
that I have conducted a fair, valid, reliable, and flexible assessment. I have
provided feedback to the above-named candidate.
Trainer/Assessor
Signature
Date
Office Use Only Outcome of Assessment has been entered onto the Student Management System
on _________________ (insert date)
by (insert Name) __________________________________
RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578

SITHKOP010 - Assessment Task 2 Practical Demonstration.v1.0

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

SITHKOP010 - Assessment Task 2 Practical Demonstration.v1.0

Uploaded by

Copyright:

Available Formats

Plan and cost recipes

Email: info@hilton.edu.au | Website: www.hilton.edu.au

WhatsApp: (+61) 431 110 358 | Wechat ID: HiltonAcademy

RTO: 40735 |CRICOS: 03796A

Course and Unit Details

Assessment Submission Method

☐ By Australia Post to RTO ☐ Any other method

Student signature Date

Unit information pack

Information for students

Student signature Date

Instructions provided to the student:

Assessment task description:

• All steps need to be completed in four hours.

Resubmissions and reattempts:

• This assessment task may be completed in (tick the relevant box):

☐ Learning Management System ☐ Classroom

General Instructions for attempting the Practical Demonstration:

• Student must complete all the activities of this assessment task.

• Access to learner guide and other learning materials.

Feast of Flavours story

Step 1: Navigate to the website and click “Login”.

Step 2: Enter the username and password provided by your trainer.

Template 1: Customer base and preferences analysis

Customer Survey Data – Customer Profile

5. Feedback from the new customer

Performance criteria checklist for unit assessment task:

Trainer/ Assessor to complete

Does the candidate meet the following criteria? Satisfactory /

2.2.1 Student read and understood the simulated restaurant – Feast of

Performance criteria checklist for unit assessment task:

Trainer/ Assessor to complete

1. Cost recipes 1.1 Recorded proposed components of included  Yes

1.1.1 As the first step of costing recipes, the

1.2.1 Student successfully calculated yields of

1.5 Student successfully priced the dishes

1.7.1 Student correctly named the style of

Performance criteria checklist for unit assessment task:

Trainer/ Assessor to complete

Does the candidate meet the following criteria? Satisfactory /

1.1.1 Student analysed the feedback received

How Are We Doing?

Please rate the quality of the food you received.

Did the menu have enough

Please rate the quality of your entree.

Do you plan to return to our restaurant?

How Are We Doing?

Please rate the quality of the food you received.

Did the menu have enough

Please rate the quality of your entree.

How frequently do you visit our restaurant?

How Are We Doing?

Please rate the quality of the food you received.

Did the menu have enough

Please rate the quality of your entree.

How Are We Doing?

Please rate the quality of the food you received.

Please rate the quality of your entree.

How frequently do you visit our restaurant?

Outcome (please make sure to tick the correct checkbox):

Date: _______(day)/ _______(month)/ ____________(year)

Outcome (please make sure to tick the correct checkbox):

Date: _______(day)/ _______(month)/ ____________(year)

Date: ___(day)/ _(month)/ __________(year)

Date: ___(day)/ _(month)/ __________(year)