Plan Cost Basic Menus Full PDF

SITHKOP002 PLAN & COST BASIC MENUS – Project A1
Student Name Marivic Francisco
Student Number CBC190096
Unit Code / Name SITHKOP002 – Plan and Cost Basic Menus
Program Code / SIT40516 – Certificate IV in Commercial Cookery

Name
Assessor Name Priyantha
Date of
Assessment No. Menu Project A1
Assessment
Assessment Method Assignments Case Study Portfolio Research Project
Brief Description of Research, plan and cost basic menus. Analyse the menu performance
Task based upon feedback and recommend any changes.
Did the student meet the following criteria: Resul Comments

Note: Ensure that the marking criteria aligns with the Elements and t
Performance Criteria identified for this assessment.
Identify customer profile S
U
DNS
Develop an a la carte menu S
U
DNS
Cost menu S
U
DNS
Write menu content S
U
DNS
Prepare and cost a table d’hôte menu S
U
DNS
Evaluate success of the menu S
U
DNS
Feedback to candidate (Including additional requirements for reassessment if applicable)
The Students overall result Satisfactory Unsatisfactory Resit Required

was:
This signature confirms that the student has participated in the assessment item and received
feedback on the result
Assessor Signature: Student Signature: Date:
Choice Business College Pty Ltd

ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C 1
V2.0 Last updated 14 November 2017
ASSESSMENT A1 – MENU PROJECT
INSTRUCTIONS
 The assessment must be written using an industry standard software package such as Microsoft Word,
Excel, PowerPoint, etc.
 Name the file using the assessment task number and then save your file.
 Ensure your submission identifies the unit code and title, the assessment task number and the name
of the assessment at the top of the page. Alternatively, you may place this information in the document
header.
 Add your name and student number to the header or footer on every page.
 On completion, submit your assessment to your assessor.
Learner assessment guide and evidence

This assessment requires you to identify customer preferences, and plan, cost and write an à la carte
seasonal menu.
You are required to do the following.
 Complete Tasks 1, 2, 3, 4 and 5 in Assessment A1.

 Describe your workplace or training environment’s style.
 Develop a customer profile for your workplace or training environment.
 Identify customer preferences in your workplace or training environment.
 Develop and cost a seasonal à la carte menu that incorporates ethnic food preferences of
customer groups.
 Format and print the à la carte menu.
 Develop and determine a selling price for a table d’hote menu.
 Answer all the questions.
 Attach organisational information to this assessment when requested within each task.
 Use the list in the Learner task checklist provided when submitting your assessments. Do
not submit your work until you have completed all parts of the checklist.
Task 1: Identify customer profile

 Research information about your workplace or training environment and customers.
 Sources of organisational information could include manual documentation, computerised
records and reports, and your colleagues, management or other staff.
 Complete all tables.
 Attach copies of organisational information used to identify customer preferences.

2 ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
Q1: Research information about your workplace or training environment’s cuisine, menu and
service style.
Category Organisational information

Italian
Style of cuisine
Western
Menu style
Buffet
Service style
Entrée, Main and Dessert

Sequence of courses
Q2: Develop a profile of your workplace or training environment’s customers. List the sources
of organisational information you used to develop this profile.
Profile category Profile information Sources of customer

profile information
Age range
16 to 65  Customers
feedback form
Male and Female  Regular visitors
Gender
 Special dietary
$42 requirements
Income level and/or
buying power  Complaints
Western/Italian
Social and cultural
background
Q3: Based on your current menu, what are your customers’ food preferences? Use
organisational documents, POS or other computer systems and manual or computerised
reports to complete the table.
If your workplace or training environment’s menu does not match the headings provided,
please modify heading to reflect your menu structure. Attach one copy of each type of
organisational information used to identify customer preferences to this assessment.
Food preferences Organisational information

First course / Main course / Dessert / sweet
entrée meal item
Highest selling / most Calamari Grill Salmon Poached Pear

popular menu item
Lowest selling / least Nacho Beef Stuffed bell Chocolate cake

popular menu item pepper

Task 2: Develop a seasonal à la carte menu (background information)

 You can choose to develop a seasonal à la carte menu for your workplace or training
organisation, or use the scenario information provided.
 If choosing to develop a menu for your workplace or training environment, it must have
appropriate and adequate equipment, facilities and staff for this menu style. For example, if
you work in a café or fast food establishment then it will be difficult to create an à la carte menu
for this task because you don’t offer this type of food.
 Complete all tasks.
Scenario information
You are developing a new winter à la carte dinner menu for Ashton’s, a casual dining restaurant that
seats 60 customers. The menu items are presented under four sections: starters, entrée, main course
and desserts. All meals are served plated to the table by service staff. The restaurant caters mainly for
adults ranging from 25 to 45 years old. It’s located in a middle-class area with a significant population of
office, business and management professionals. The population is very culturally diverse, predominantly
European and Asian cultural backgrounds. The restaurant owners have noticed a steady trend towards
customers preferring healthier meal options (mainly low-fat, low-sugar options) and increasing requests
for vegetarian menu options.
Customers do not tend to spend more than one and a half to two hours in the restaurant during dinner
service. On average, 70% of customers order two courses: entrée/starter and main course or main
course and dessert. Only 20% order three courses.
The current menu is broken down into four sections.
 Starters – snacks, dips, shared platters, breads, etc.

 Entrées, salads and light meals
 Main course
 Dessert
The menu style is modern Australian with dishes from a wide variety of cuisines, including Malaysian,
Chinese, Thai, Italian and Greek. Some dishes offered during the winter months are influenced by
German and Hungarian cuisines.
Prices range from $10 to $15 for starters, $12 to $18 for entrées, $22 to $35 for main course and $10 to
$15 for desserts. The restaurant has found that customers are resistant to dishes outside of these price
ranges unless they can see value for money, or the dish is rare or unique.
There are five staff rostered in the kitchen most nights of the week: the chef, two cooks (two years’ and
five years’ experience post-apprenticeship), one second-year apprentice and a kitchen hand. The
following equipment is available in the restaurant kitchen.
Large equipment Small equipment

Two ovens
  Food
Four open-range stove-top burners (one is a wok burner) above one oven
 processer
One griddle and two open-range stove-top burners above the second oven
 and blender
One salamander
  Microwave
One double-vat deep fryer
 oven
One combi oven (convection and steam)
  Slicer
One 20 litre floor-mounted planetary mixer
  Mincer
Walk-in coolroom, dry store area and large double-door freezer
  Pasta
Hot bain-marie with under-display plate warmer
 machine
Cold bain-marie with under-display refrigeration cabinet

Task 2.1 Develop a seasonal à la carte menu
 Brainstorm or research a range of ideas for your menu. Make sure you include at least one
seasonal dish.
 Develop a rough draft of your menu.

 Go to your course files and open SITHKOP002 Menu Feasibility Checklists template and
assess the feasibility of at least six dishes by completing the Feasibility checklist. Choose
dishes from a variety of courses within the menu.
 Using the same template assess the culinary and nutritional balance for each dish evaluated
in the previous task and complete the Culinary and nutritional balance checklist.
 Finally, assess the feasibility and balance of the overall menu by completing the Menu
evaluation checklist.
 Modify your draft menu (if necessary) to overcome any issues identified when checking
feasibility and balance.
 Prepare, cook and present at least two dishes on your draft menu. You can use two dishes
from your feasibility study list if you wish. You do not have to prepare dishes personally; other
members of the culinary team can do so under your direct supervision.
 Discuss the merits of each dish with relevant personnel, such as colleagues, service or culinary
staff, supervisors and managers. Please attach photos of finished dishes.
 Ask members of the evaluation panel to complete an evaluation feedback form for all dishes
presented to the evaluation panel. Photocopy the evaluation form provided as many times as
necessary.
 Discuss your draft menu and the results of your feasibility and dish evaluation testing with
relevant personnel and/or your trainer. Ensure you gain approval for your proposed menu
before continuing with Task 3.
 Attach copies the following documents to your completed assessment.
 Menu or dish research and evaluation information.
 Draft menu.
 Photos of your sample dishes.
 A minimum of two evaluation feedback forms completed by participants in the evaluation
process.
 Information, recipes and your draft menu will be required to complete Task 3.
 Submit all completed checklists, tables, evaluation forms, photos, documents and required
tasks for Task 2 to your assessor at the completion of Assessment A.

Marking Criteria Checklist
Task 2.2: Question and answer

Q1: What issues did you identify when checking feasibility of your dishes?
 When checking the feasibility check for dishes individually. Response should indicate an understanding of the
production requirements and limitations of the restaurant kitchen equipment and staff, ingredient and production
costs and operational requirements.
Q2: What issues did you identify when checking the culinary and nutritional balance of your dishes and
menu?
 When checking the culinary we found we don’t have enough culinary every month even though we order every
quarter, so we decide to order it monthly basis and check the stock report. Furthermore, for nutritional check we have
to ask help form dietary export.
Response should indicate an understanding of menu development techniques, and nutritional and culinary
requirements for a balanced menu.
Q3: What dishes (if any) had to be modified or changed as a result of your evaluation process?
 On the basis of nutritional check, i found that some dishes and menu don’t represent the accurate calories and energy
so edit standard menu card as well as some menu items are modified.
Q4: Briefly explain how this menu meets the preferences of your customer profile.
 When nutritional check was done by dietary export he suggest and give us accurate calories and energy details on
the basis of that menu are adjusted. While making changes customer preferences also take in mind. And organization
decides to give priority to customer order to meet the customer profiles.
Q5: List the seasonal dishes you have included in your menu. Explain why they are suitable for a winter
menu.
 While preparing some dishes are mostly focus basis on season for example. Fish and
Chips are included and focus for summer times, as well as Mushroom soup is included in menu for winter customer.
So all together we include some seasonal dishes to bust up sales and profit of organization.
Q6: What dishes on your menu originate from other cuisines or cultures? List the dishes and their cuisine,
country or culture of origin.
 Different cushions are come from various cultural backgrounds. Some dishes and their origin are as follows.
Calamari = Italian
Grilled Salmon = New York
Pad Thai chicken = Thai
Chocolate Souffle = French
Q7: Summarise the responses and feedback obtained from your evaluation panel. Include positive, negative
and constructive comments made about dishes and the menu by panel members.
 Dishes are served to panel members while they enjoy food, they give positive commits about dishes and give us
ideas how we improve the dish by different way by adding some ingredient and plate set up.

ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V1.0 Last updated 16 January 2017
SITHKOP002 – Plan & Cost Basic Menus
Q8: What changes did you make to the menu and selected dishes based on their feedback and comments?
 On the basis of feedback, we add some other sauce in menu and add extra ingredient for batter plate set up.
Furthermore, add some other customised ingredient to change texture and test as per customer demand.

Task 3: Cost menu

 Itemise the components of all dishes on your à la carte menu. They can be listed manually or using
computer technology such as spreadsheet software.
 Research costs for all components to enable you to determine costs and selling prices. Information can
be obtained from your workplace or training organisation’s purchasing staff or organisational purchasing
documentation, by contacting suppliers directly or using your internet search engine.
 Calculate portion yields for all raw ingredients for all dishes on your à la carte menu.
 Go to your ‘Course files’ and open SITHKOP002 Menu Costing Template and Chicken Kebab Recipe
as an example of how calculate the portion yields and costs of raw ingredients for at least one dish.
Alternatively, you can use your workplace or training environment’s standard format. Show, your results
for each component of the dish. Save your file.
 All other dishes on the menu can be calculated manually or using computer technology such as
spreadsheet software.
 Use the SITHKOP002 Raw ingredient yield test percentages table provided in your course files or your
workplace or training organisation’s standardised yield test percentages when calculating costs for all
raw ingredients. If yield percentage is not available, use most similar ingredient percentage.
 Calculate the total cost per portion for all dishes on your menu. Remember to include costs for all
components of a dish.
 Determine selling prices for all menu items.
 If developing a menu for your workplace or training organisation, use their mark-up, standard food cost
percentages (SFC%) or profit margins to determine the selling price.
 Ashton’s SFC% ranges are 25 to 30% on starters and entrées, 30 to 35% on main courses, 15 to 20%
on fruit-based desserts and 27 to 32% on all other desserts.
 Calculate the menu price for one menu item manually, showing all formulas, calculations and results.
 All other menu items can be calculated manually or using computer technology such as spreadsheet
software. Show how the menu price changes depending on the SFC% used.
 Print out all calculations completed using computer software packages (for example, spreadsheets).
 Your menu and the results of your pricing calculations will be required to complete Task 4.
 Attach copies of the following documents to your assessment.
 Your itemised recipe components list.
 A sample of documents or research used to provide purchase costs for recipe components.
 All documents containing manual and computerised yield, cost and selling price calculations to your
assessor at the completion of Assessment A.


Q1: Assess the cost-effectiveness of your menu items. Which items are within the price ranges for current
menu courses? Which items are not?
Menu items within current price range Menu items NOT within current price range
1. Stuffed bell pepper I. Sirloin steak carpaccio

2. Tofu skewers II. Scrambled Eggs with Mushrooms
3. Tuna belly salad III. Fish and seafood soup
4. Grilled salmon
5. Angus sliders
6. Pad thai chicken
Q2: Choose one dish that is not within the current menu price range. Describe any changes you can make
to the recipe and its ingredients to ensure the dish’s selling price is within the business’s current price
range while still maximising profitability.
 Grilled sirloin steak with smashed potatoes, cod salad and chips is currently not within the current price range. To
include this in the current price range I can either remove smashed potatoes or the chips. Both, smashed potatoes
and chips have same ingredients, this way we are still maximising the profitability.
Q3: Which dish is the least profitable on your menu? Why is it the least profitable?
 The least profitable dish is stuffed mushrooms because mushrooms are most unlikeable food on the planet. But
these are healthy and that is the reason it is on our menu.
Q4: List the four most profitable dishes on your menu.
 Acorn fed Iberian cold cuts

 Boletus and prawn scrambled egg
 Tripe
 Cod salad

Task 4: Write menu content

 Complete all tasks.
 Write menu content for all dishes on your menu.
 Make sure your menu content:
 is descriptive and creatively expressed
 appeals to the customer base
 fits business’s service style
 promotes sales
 uses correct names or terminology for styles of cuisine, dishes, cooking methods and ingredients.
 Use computer technology to format your menu so it is presentable to customers and meets organisational
standards.
 Print out the menu and attach to your assessment.
 Answer all questions.
 Submit all responses to questions, research, documentation, manual calculations, printouts, draft and
completed menus required in Tasks 1, 2, 3 and 4 to your assessor.
Task 4.1 Question and answer

Q1: Describe how you will present the menu to customers, for example, folders, covers, boards or binding.
Include details of colour schemes, pictures, icons, logos, symbols and other decorative items.
 Menu font and colour scheme should reflect my restaurant theme. For example, if you are opening a Mexican-
themed restaurant, vibrant colours such as red, turquoise, purple, and green would be good choices.
 I will arrange it sequentially like, appetizers, soups and salad, main entrees, then desserts and beverages.
 Menu description should make a guest' s mouth water and this will explain what is in a dish.
Q2: Explain why you think this method of presentation is appropriate for the style of menu and restaurant.
 As per my view this method of presentation is appropriate for the style of menu and restaurant because, the
design reflects the restaurant itself, and is one of the main factors in luring new customers to try your
restaurant. Careful consideration should be paid to the menu descriptions, layouts, and colours.

Task 5: Prepare and cost a table d’hote menu

 Develop a table d’hote menu for your workplace, training organisation or the Ashton’s restaurant scenario
provided in Task 2.
 The table d’hote menu should include three choices within each course.
 The table d’hote menu can be developed using menu items from the à la carte menu developed, costed
and written for Tasks 2, 3 and 4.
 Alternatively, you can develop a menu using new recipes. All new recipes must be costed using the same
formulas and techniques used to cost the à la carte menu in Task 3. Descriptions for each menu item must
be written following the menu content parameters outlined in Task 4.
 The menu should meet the following parameters.
 Include a balanced variety of dishes.
 Include at least one vegetarian option in each course.
 A maximum SFC% of 30% for the overall menu.
 Determine a selling price for the menu. The menu should be priced between $45 to $60.
 Use computer technology to format your menu. The table d’hote menu must meet the following criteria.
 Able to be inserted into the à la carte menu.
 Selling price for the menu clearly displayed.
 Presentable to customers and meets organisational standards.
 Print out the menu and attach to your assessment.
 Submit any research or documentation, all manual or computerised calculations, and the draft and
completed table d’hote menu to your assessor.

Learner task checklist

 To be completed by the learner.
 This is a tool to assist you when submitting your assessment tasks.
Have you
completed
You must complete the following tasks for this assessment this task?
Yes No
Task 1: Identify customer profile
Respond to all questions.
Task 2: Develop a seasonal à la carte menu
Research and develop a draft menu.
Complete the feasibility checklist for at least six dishes on the draft menu using
SITHKOP002 Menu Feasibility Checklists template or your own template.
Complete the culinary and nutritional balance checklist for the selected six
dishes using SITHKOP002 Menu Feasibility Checklists template or your own
template.
Complete a menu evaluation checklist for the full draft menu using
SITHKOP002 Menu Feasibility Checklists template or your own template.
Establish an evaluation panel and evaluate at least two dishes from the menu.
Obtain completed evaluation forms from at least two members of the evaluation
panel for all dishes presented to the panel.
Attach copies of the following documents to your assessment.

 Menu or dish research and evaluation information.
 Draft menu.
 Photos of your sample dishes.
 A minimum of two evaluation feedback forms completed by participants
during the evaluation process.

Have you
completed
Yes No
Task 3: Cost menu
Calculate the portion yields and costs of raw ingredients for at least one dish.
Submit Menu Costing Template for each menu item.
Calculate the portion yields and costs of raw ingredients for all other dishes
manually or using computer technology.
Calculate the total cost per portion for all dishes on your menu. Remember to
include costs for all components of a dish.
Determine selling prices for all menu items.

 An itemised recipe components list.
 A sample of documents or research used to provide purchase costs for
recipe components.
 All documents containing manual and computerised yield, costs and selling
price calculations.
Task 4: Write menu content
Write menu content for all menu items.
Format and print menu with all prices that meets required standards.
Task 5: Prepare and cost a table d’hote menu

Have you
completed
Yes No
Develop a table d’hote menu.
Determine selling price for the menu.
Submit any research or documentation, all manual or computerised

calculations, and the draft and completed table d’hote menu to your assessor

Assessor checklist
To be completed by the assessor.
Learner’s name:
Completed
Has the learner been able to: Assessor comments
Yes No
Identify current customer profile for
the food business using organisation-
specific information.
Analyse food preferences of customer

base using organisation-specific
information.
Identify organisational service style

and cuisine.
Identify and evaluate food

preferences of customer groups with
differing characteristics and used it to
inform menu planning.
Generate a range of ideas for menus
for dishes or food production ranges,
assessed their merits, and discussed
with relevant personnel.
Chose menu items to meet customer
preferences, availability of seasonal
products, and appropriateness to food
outlet.
Develop a seasonal à la carte menu
that uses different dishes or food
production ranges.
Include balanced variety of dishes or

food production items for the style of
service and cuisine.
Itemise proposed components of

included dishes or food production
items.
Calculate portion yields and costs

from raw ingredients using both
manual and computerised techniques.

Completed
Has the learner been able to: Assessor comments
Yes No
Assess the cost-effectiveness of
proposed dishes or food production
items and chose menu items that
provide high yield.
Price menu items to ensure maximum
profitability.
Write menus creatively using words

that appeal to customer base and fit
with the business service style.
Use correct names for style of

cuisine.
Use descriptive writing to promote

sale of menu items.
Listen to feedback from colleagues

and customers and asked questions
to inform menu choices.

Rosetta Ristorante
A la carte menu
o STARTERS
 Garlic mushroom served in toasted soft bread $6
 Pan fried halloumi with spinach and lentil $8
 Tempura cauliflower $7.50
o SALAD
 Chicken Caesar salad $15.50
 Gin cured salmon $15
 Chicken coleslaw $15
o SOUP
 Pumpkin thyme and pearl barley $12
 Italian chicken $15
 Zucchini and parmesan $12
o MAIN COURSE
 Grilled calamari with salad $15
 Weiner schnitzel with salad $15
 Spaghetti di mare with prawn $16
o DESSERT
 Vanilla cream brulee $8
 Toasted almond meringue cake $10
 Delice of Italian chocolate mousse $10

ROSETTA RISTORANTE
Table d’hote menu
o STARTERS
 Eggs royal $12
(English muffin, smoked salmon, eggs, asparagus, hollandise)
 Pan fried scallops $10

(Grilled chorizo, coriander, baby spinach puree, cream fraiche)
 Omelette $15
(Mushroom and cheesy money sauce, fresh bread)
 Chargrilled British asparagus $12

(light poached egg)
o MAIN COURSES
 Dusty beef burger $20
(beef, zucchini pickle, tomato sauce, camty cheese)
 Grilled lobster $18

(new potato, tossed with garlic butter, seasonal salad)
 Chilli king prawn Caesar salad $18

(crispy croutons, bacon, fresh parmesan shaving)
 Chicken breast with eggplant $20

(crumbed chicken breast, Napoli sauce, eggplant, cheese)
o DESSERT
 Lemon cheesecake with raspberry $8
 Baked rhubarb and apple filo with vanilla ice cream $10
 Vanilla cream brulee $10

ROSETTA RISTORANTE
Degustation menu
o Rosetta Ristorante six course tasting menu

 Grilled king prawn
(garlic, chilli, and fresh oregano)
 Duck breast
(beetroot, mandarin, Szechuan pepper)
 Scallop crudo
(enoki mushroom, pink peppercorn and yuzu)
 Sticky toffee pudding

(caramel, pumpkin seed and vanilla ice cream)
 Tea or coffee
Six courses degustation at $100 per person cost include preparation, set up, execution of the event, cutlery, and
crockery.
There is no guarantee that the chef will attend your even. All preparation and menu is created by chef.

ROSETTA RISTORANTE
Buffet menu
All our menu is just sample of what you can order. We custom, build many menus to your budget and choice of food
selection.
o ANTIPASTO PLATTER
 Oven fire roasted vegetable
 European platter of olives, cheese, salami, ham
 Pickled vegetable platter
 Low fat fruit and yoghurt
 Smoked salmon and condiments
o SALAD
 Caesar salad - Greek salad
 Italian tomato salad - Broccolini and tomato
 Spinach with crispy bacon - Spring salad with fruits
 Coleslaw salad
(all salad is made fresh, may vary from season to season)
o MAIN COURSE
 Saffron rice -roasted red skin potato with rosemary
 Brown herb rice -garlic mashed potato
 Pesto or tomato sauce -penne noodles in Alfredo
 Vegetable lasagna -meat lasagna
 Mushrooms -chicken sausage
 Roasted root vegetable with fresh rosemary

A la carte 1.
Menu item name Yield: Menu no.

GARLIC MUSHROOM Qty Unit Purchase unit Purchase Cost
WITH BREAD unit price $ Yield Total cost $
%
Vegetable oil 20 ml 1 litre $4.85 100% 0.097
85%
Mushroom 500 gm 5kg $5.00 0.588
100%
Cloves garlic 20 gm 300gm $8.00 0.533
100%
Soft cheese 100 gm 1kg $10 1
100%
Vegetable stock 150 ml 1 litre $3.00 0.45
100%
Sourdough 2 pcs 16pcs $4.00 0.5
Total cost of recipe 3.166
Portion cost 3.166 (no portion)
Other expenditure items
Purchase price
Expenditure item Qty Unit Cost per unit $
per unit $
N/A
N/A
N/A
Total expenditure item cost $
Total cost of menu item per portion

$
(total recipe cost plus total expenditure item costs)

A la carte 2.

PAN-FRIED Qty Unit Purchase unit Purchase Cost
HALLOUMI WITH unit price $ Yield Total cost $
SPINACH AND %
LENTIL
Red onion 40 Gm 1kg $5.00 85% 0.210
100%
Cheesy tomato 50 Gm 500 gm $8.00 0.8
100%
Clove garlic 30 Gm 300 gm $8.00 0.8
100%
Basil 5 Spring 30 spring $9.00 1.5
100%
Halloumi 300 Gm 1 kg $20 6
100%
Lentil 200 Gm 1 kg $6 1.2
100%
Spinach 40 Gm 500 gm $6 0.48
100%
Pamplin seed 50 Gm 500 gm $8 0.8
Total cost of recipe $11.79
Portion cost $3.93 (3 portion)
Purchase price
per unit $
N/A
N/A
N/A

$

A la carte 3.

CAULIFLOWER Qty Unit Purchase unit Purchase Cost
TEMPURA unit price $ Yield Total cost $
%
Cauliflower 4 Pcs 10 pcs $15 80% 7.5
100%
Plain flour 400 gm 5kg $18 1.49
100%
Eggs 8 Pcs 180 pcs $30 1.33
100%
Vegetable oil 5 Litre 20 litre $22 5.53
Purchase price
per unit $
N/A
N/A
N/A

$

A la carte 4.

CHICKEN CAESAR Qty Unit Purchase unit Purchase Cost
SALAD unit price $ Yield Total cost $
%
Chicken 320 Gm 1 kg $20 100% 6.4
95%
Lettuce 4 Pcs 10 pcs $10 4.21
100%
Anchovies 80 Gm 100 gm $8.90 7.12
100%
Pancetta 120 Gm 500 gm $16.50 3.96
100%
Dressing 80 Gm 800 gm $10 1.6
100%
Parmesan 400 Gm 1 kg $15 6
100%
Poached egg 4 pcs 180 pcs $50 1.11
Purchase price
per unit $
N/A
N/A
N/A

$

A la carte 5.

GIN CURED SALMON Qty Unit Purchase unit Purchase Cost
unit price $ Yield Total cost $
%
Salmon 500 Gm 1 kg $25 80% 15.62
100%
Gin 500 Ml 1 litre 12 6
100%
Copers 50 Gm 500 gm 8 0.8
80%
Fennel 3 Pcs 20 pcs 10 1.87
100%
Boiled egg 5 Pcs 180 pcs 50 1.39
100%
Olive oil 25 Ml 1 litre 10 0.25
80%
Chives 10 spring 100 spring 4 0.5
Portion cost 5.29 (5 portion)
Purchase price
per unit $
N/A
N/A
N/A

$

A la carte 6.

CHICKEN Qty Unit Purchase unit Purchase Cost
COLESLAW unit price $ Yield Total cost $
%
Chicken 2 Kg 5kg $25 100% 10
85%
Cabbage 1 Kg 3kg 12 4.70
95%
Spring onion 2 Bunch 5 bunch 10 4.21
95%
Cucumber 3 Pcs 30 pcs 8 0.84
95%
Radish 500 Gm 2 kg 8 2.22
90%
Carrot 1 Kg 5 kg 9 2
100 spring -
Mint 50 Spring 5 2.5
(bunch)
100%
Dressing 50 Ml 1 litre $10 0.5
Purchase price
per unit $
N/A
N/A
N/A

$

A la carte 7.

PUMPKIN THYME Qty Unit Purchase unit Purchase Cost
AND PEARL BARLEY unit price $ Yield Total cost $
%
Butternut pumpkin 4 kg 10 kg 20 90% 8.88
-
Thyme 10 Stem 30 stem (bunch) 5 1.67
100%
Pearl barley 1 Kg 5 kg 15 3
90%
Onion 100 Gm 5 kg 16 6.22
95%
Celery 1 Bunch 5 bunch 12 0.21
95%
Carrot 100 Gm 5 kg 16 2.52
100%
Garlic 10 Pcs 100 pcs 5 0.5
100%
Vegetable stock 5 Litre 20 litre 12 3
100%
Olive oil 100 Ml 1 litre 10 1
Total cost of recipe 21
Purchase price
per unit $
N/A
N/A
N/A

$

A la carte 8.

ITALIAN CHICKEN Qty Unit Purchase unit Purchase Cost
SOUP unit price $ Yield Total cost $
%
Chicken breast 2 Kg 10 kg 20 100% 4
90%
Onion 200 Gm 5 kg 10 0.64
100%
85%
Capsicum 500 Gm 2 kg 10 2.54
100%
Chicken pea 1 Kg 3 kg 12 4
90%
100%
Chicken stock 10 Litre 20 litre 15 7.5
100%
95%
Carrot 150 gm 5 kg 10 0.32
Purchase price
per unit $
N/A
N/A
N/A

$

A la carte 9.

ZUCCHINI AND Qty Unit Purchase unit Purchase unit price Cost
PARMESAN $ Yield Total cost
% $
Sour cream 250 gm 1 kg 8 100% 2
Zucchini 15 Pcs 30 pcs 15 90% 8.33

100%
Parmesan shredded 150 Litre 500 gm 12 3.6
Vegetable stock 10 Litre 20 litre 15 100% 7.5

Clove garlic 10 Pcs 100 pcs 5 100% 0.5
100%
Thyme 10 Stem 30 stem (bunch) 5 1.66
90%
Onion 200 Gm 5 kg 10 0.44
90%
Carrot 200 Gm 5 kg 10 0.44
85%
100%

Purchase price per unit

$
N/A
N/A
N/A

$

A la carte 10.

GRILLED CALAMARI Qty Unit Purchase unit Purchase Cost
WITH SALAD unit price $ Yield Total cost $
%
Calamari 1.5 kg 5 kg 35 70% 16
90%
Lemon 5 Pcs 100 pcs 10 0.55
100%
Homos 100 Gm 500 gm 8 1.6
90%
Salad leaf 100 Gm 500 gm 10 2.22
100%
Pomegranate 50 Gm 200 gm 8 2
100%
Glutenous rice flour 500 Gm 1 kg 5 25
100%
Vegetable oil 100 Ml 1 litre 10 1
Purchase price
per unit $
N/A
N/A
N/A

$

A la carte 11.

SPAGHETTI DI MARE Qty Unit Purchase unit Purchase unit price $ Cost
WITH PRAWN
Yield Total cost $
%
Spaghetti 2 packet 10 packets 40 100% 8
90%
Prawn 800 Gm 5 kg 30 5.33
100%
100%
Cheesy tomato 3 Punnet 10 punnets 15 4.5
10 spring -
Basil 10 Spring 2.90 0.97
(bunch)
100%
Butter 100 Gm 1 kg 20 2
100%
85%
Parsley 1 Bunch 5 bunch 8 1.89
85%
Chives 1 Bunch 5 bunch 8 1.89
100%
Shredded parmesan 100 Gm 500 gm 10 2
90%
Lemon 5 Pcs 100 pcs 20 1.11
Purchase price per

unit $
N/A
N/A
N/A

$

A la carte 12.

VANILLA CREAM Qty Unit Purchase unit Purchase Cost
BRULEE unit price $ Yield Total cost $
%
Cream 200 ml 1 litre 10 100% 2
100%
Vanilla bean paste 20 Ml 100 ml 15 3
50%
Egg yolk 10 Pcs 18 pcs 20 2.22
100%
Sugar 80 Gm 5 kg 18 0.28
100%
Almond 100 Gm 1 kg 100 1.2
80%
Rhubarb 80 Gm 1 kg 80 1
100%
Vanilla ice cream 100 Gm 500 gm 15 3
Purchase price
per unit $
N/A
N/A
N/A

$

A la carte 13.
TOASTED ALMOND Qty Unit Purchase unit Purchase Cost

MERINGUE CAKE unit price $ Yield Total cost $
%
Almond 100 gm 1 kg 12 100% 1.2
100%
Cornflour 30 Gm 500 gm 8 0.48
100%
Butter 50 Gm 1 kg 20 1
100%
Eggs 8 Pcs 180 pcs 30 1.33
100%
Vanilla essence 10 Gm 200 gm 0.3 0.3
80%
Peaches 6 Pcs 20 pcs 4.5 4.5
100%
White chocolate 50 Gm 1 kg 0.6 0.6
100%
Ice cream 120 Gm 500 gm 3 3
100%
Sugar 100 Gm 5 kg 0.5 0.5
Portion cost 1.61 (8 servings)
Purchase price
per unit $
N/A
N/A
N/A

$

A la carte 14.

DELICE OF ITALIAN Qty Unit Purchase unit Purchase Cost
CHOCOLATE MOUSE unit price $ Yield Total cost $
%
Cream 150 ml 1 litre 20 100% 3
100%
Dark chocolate 1 Kg 5 kg 25 5
100%
Egg 20 Pcs 180 pcs 30 3.33
100%
Caster sugar 100 Gm 5 kg 20 0.4
100%
Raspberries 2 Kg 5 kg 15 6
Portion cost 1.182 (15 portions)
Purchase price
per unit $
N/A
N/A
N/A

$

Table d’hote 1.

EGGS ROYAL Qty Unit Purchase unit Purchase Cost
unit price $ Yield Total cost $
%
English muffin 1 Packed 6 packed (1box) 15 100% 2.5
100%
Smoked salmon 420 Gm 1 kg 15 6.3
100%
Egg 14 Pcs 180 pcs 25 1.34
85%
Asparagus 20 Pcs 30 pcs (bunch) 10 4.70
100%
hollandise 70 gm 500 gm 4.35 0.60
Purchase price
per unit $
N/A
N/A
N/A

$

Table d’hote 2.

CHICKEN BREAST Qty Unit Purchase unit Purchase Cost
WITH EGGPLANT unit price $ Yield Total cost $
%
Chicken breast 1 Kg 5kg 20 100% 4
80%
Eggplant 200 Gm 1kg 15 3.75
100%
Napoli sauce 125 Gm 500 gm 15 3.75
100%
Mozzarella cheese 100 gm 500 gm 20 4
Purchase price
per unit $
N/A
N/A
N/A

$

Table d’hote 3.

LEMON Qty Unit Purchase unit Purchase Cost
CHEESECAKE unit price $ Yield Total cost $
%
100%
Cream cheesecake 750 Gm 2 kg 15 5.62
100%
Yoghurt 150 Gm 1 kg 10 1.5
100%
Caster sugar 150 Gm 1 kg 12 1.8
100%
Eggs 9 Pcs 180 pcs 25 1.25
100%
Vanilla bean paste 10 Gm 100 gm 12 1.2
80%
Lemon juice zest 2 pcs 100 pcs 20 0.25
Purchase price
per unit $
N/A
N/A
N/A

$

Table d’hote 4.

CHARGRILLED Qty Unit Purchase unit Purchase Cost
BRITISH unit price $ Yield Total cost $
ASPARAGUS %
80%
Asparagus 2 bunch 5 bunch 20 10
100%
Mustard 20 Gm 1 kg 16 0.3
100%
100%
Balsamic sugar 20 Ml 1 litre 12 0.24
100%
Honey 30 Ml 500 ml 15 0.9
100%
Black pepper 5 Gm 100 gm 10 0.5
100%
Eggs 10 Pcs 180 pcs 25 1.38
Purchase price
per unit $
N/A
N/A
N/A

$

Degustation menu 1.

GRILLED KING Qty Unit Purchase unit Purchase Cost
PRAWN unit price $ Yield Total cost $
%
80%
Prawn 1 Kg 5kg 50 12.5
100%
95%
Red chilli 15 Gm 200 gm 8 6.63
100%
Oregano 10 Gm 100 gm 5 0.5
100%
Lemon juice 50 Gm 200 gm 5 0.4
50 stem 90%
Parsley leaf 15 Steam 8 1.5
(5bunch)
100%
Garlic 10 pcs 100pcs 5 0.5
Purchase price
per unit $
N/A
N/A
N/A

$

Buffet menu 1.

PENNE NOODLES IN Qty Unit Purchase unit Purchase Cost
ALFREDO unit price $ Yield Total cost $
%
90%
Chicken breast 500 gm 5 kg 25 2.78
100%
Butter 50 gm 1 kg 15 6.75
100%
Dried oregano 15 Gm 200 gm 8 0.6
100%
Dried basil 25 Gm 200 gm 10 6.6
100%
Penne pasta 2 Kg 5 kg 10 4
100%
Parmesan 25 Gm 200 gm 10 1.25
100%
Garlic 10 Pcs 100 pcs 10 1
100%
Flour 50 Gm 1 kg 12 0.6
90%
Parsley 15 Stem 50 stem (bunch) 8 2.66
Purchase price
per unit $
N/A
N/A
N/A

$

Twin park Aged Care

Cyclical menu
For week 1
BREAKFAST LUNCH DINNER
DAY 1 French toast (2 slice) Minestrone soup (1 Baked pork chop (75g)
Fruit cocktail (1/2) cup) Brown rice (1 cup)
Milk (1 cup) Crackers (10) Stir fried vegetable
Apple (1) Yoghurt (1/2 cup)
Milk (1/2 cup)
DAY 2 Whole grain cereal (1 Left over pork (75 g) Hamburger 75 patty
cup) Stir fried vegetable (1 on bun
Peached can (1/2 cup) cup) Tomato, lettuce and
Milk (1 cup) Brown rice (1 cup) onion tossed salad (1
Yoghurt (1/2 cup) cup)
French fries
DAY 3 Poached egg (2) Mixed bean salad (3/4 Baked fish fillet (75 g)
Toast (2 slice) cup) French fries (1/2 cup)
Apple (1) Scone (1) Steamed broccoli (1)
Milk (1 cup) Banana (1) Dinner rolls
Milk (1/2 cup)
DAY 4 Whole grain begal (1) Salmon salad (75g) Spaghetti with tomato
Peanut butter (1tsp) with lettuce and sauce (140 g)
Milk (1/2 cup) tomato Cheddar cheese (25g)
Milk (1 cup) Apple (1)
Fruit cocktail (1 cup)
DAY 5 Whole grain cereal (1 Minestrone soup (1 Meatloaf (75 g)
cup) cup) Steamed carrot and
Toast (1 cup) Toast (2 slice) broccoli (1/2 cup)
Banana (1) Tomato slice (3 pcs) Coleslaw (1/2 cup)
Milk (1 cup) Fruit cocktails (1/2 Milk (1 cup)
cup)
Milk (1 cup)
DAY 6 English muffin (1) Whole grain bagel (1 Bean burrito with sour
Peanut butter (1 tsp) cup) with salmon salad cream
Grapefruit (1) Banana (1) Mixed vegetable (1
Milk (1/2 cup) Milk (1 cup) cup)
Fruit cocktails (1/2
cup)
DAY 7 Scramble egg (1) Bean burrito with sour Mini pizza
Toast 1 slice cream Mixed salad (1 cup)
Orange (1) Carrot sticks (1/2 cup) Banana (1)
Milk (1/2 cup) Apple (1) Bran muffin (1)
Milk (1/2 cup) Bran muffin (1)
Milk (1 cup)

For week 2

DAY 1 Pancake (2) Pea soup Chicken thighs
Syrup (2 tbsp) Bannock Brown rice
Banana (1) Mixed salad Coleslaw
Milk (1/2 cup) Apple Milk
DAY 2 Barn flakes (1 cup) Chicken with tomato Meatloaf
Banana bread (1) and lettuce Baked potato
Grapefruit (1) Cream of mushroom Mixed bean salad
Milk (1/2 cup) soup Steamed broccoli
Cracker Banana
Apple
DAY 3 Oatmeal (3/4 cup) Ham/cheese on begal Grilled chicken breast
Banana (1) with lettuce and Baked potato
Milk (1 cup) tomato Stir fried vegetable
Orange Dinner roll
Milk Milk
DAY 4 English muffin (1) Salt pea soup Tuna salad
Eggs (1) Dinner roll Steamed broccoli
Apple (1) Carrot sticks Bread
Milk (1/2 cup) Banana Orange
Milk
DAY 5 Bagel (1) 2 slice bread with Bread pork chop
Peanut butter cheese Baked potato
Orange (1) Coleslaw Green peas
Milk (1 cup) Pears canned Dinner roll
Yogurt
DAY 6 Poached egg (1) Tuna salad Stir fried vegetable
Toast (2 slice) Steamed broccoli Pork
Pineapple canned Steamed carrot Brown rice
Milk (1 cup) Apple
DAY 7 Whole grain cereal (1 Split pea soup Hamburger patty on
cup) Crackers bun with lettuce
Banana bread (1) Mixed salad tomato and onion
Orange (1) Yoghurt French fries
Milk (1 cup)

For week 3

DAY 1 Bagel 2 slice bread with Chicken thighs
Peanut butter cheese Brown rice
Orange Coleslaw Coleslaw
Milk Pears canned Milk
DAY 2 Scramble egg Minestrone soup Stir fried vegetable
Toast 1 slice Crackers Pork
Orange Apple Brown rice
Milk Milk
DAY 3 Poached egg Tuna salad Spaghetti with tomato
Toast Steamed broccoli sauce
Apple Steamed carrot Cheddar cheese
Milk Apple Apple
DAY 4 French toast Ham/cheese on begal Baked pork chop
Fruit cocktail with lettuce and Brown rice
Milk tomato Stir fried vegetable
Orange Yoghurt
Milk
DAY 5 Whole grain cereal Mixed bean salad Grilled chicken breast
Toast Scone Baked potato
Banana Banana Stir fried vegetable
Milk Milk Dinner roll
Milk
DAY 6 Pancake Pea soup Mini pizza
Syrup Bannock Mixed salad
Banana Mixed salad Banana
Milk Apple Bran muffin
Milk
DAY 7 Oatmeal Bean burrito with sour Hamburger patty on
Banana cream bun with lettuce
Milk Carrot sticks tomato and onion
Apple French fries
Milk

Cyclical Menu

WHOLEGRAIN Qty Unit Purchase unit Purchase Cost
BAGEL CHEESE, unit price $ Yield Total cost $
MILK %
100%
Bagel 50 pcs 100 pcs 50 2.5
100%
Cheese 1,250 Gm 5 kg 65 16.25
80%
Apple 5 Kg 10 kg 30 18.75
100%
Milk 125 Litre 20 litre 45 28.12
Purchase price
per unit $
N/A
N/A
N/A

$

Student Name Marivic Francisco
Student Number CBC190096
Unit Code / Name SITHKOP002 – Plan and Cost Basic Menus
Program Code / Name SIT40516 – Certificate IV in Commercial Cookery
Assessor Name Priyantha
Assessment No. Menu Project A2 Date of Assessment
Assessment Method Assignments Case Study Portfolio Research Project
Brief Description of Research, plan and cost basic menu types. Analyse the customer preferences based
Task upon research and adapt changes to suit.
Did the student meet the following criteria: Result Comments

Note: Ensure that the marking criteria aligns with the Elements and
Performance Criteria identified for this assessment.
Develop and cost a degustation menu S

U
DNS
Develop and cost a buffet menu S
U
DNS
Develop and cost a cyclical menu S
U
DNS
Feedback to candidate (Including additional requirements for reassessment if applicable)
The Students overall result was: Satisfactory Unsatisfactory Resit Required
This signature confirms that the student has participated in the assessment item and received feedback on the
result
Assessor Signature: Student Signature: Date:

ASSESSMENT A2 – MENU PROJECT
INSTRUCTIONS
 The assessment must be written using an industry standard software package such as Microsoft Word,
Excel, PowerPoint, etc.
 Name the file using the assessment task number and then save your file.
 Ensure your submission identifies the unit code and title, the assessment task number and the name
of the assessment at the top of the page. Alternatively, you may place this information in the document
header.
 Add your name and student number to the header or footer on every page.
 On completion, submit your assessment to your assessor.
Learner assessment guide and evidence

This assessment requires you to plan, cost and write a buffet, degustation and cyclical menu.
You are required to do the following.
 Complete Tasks 1, 2 and 3 in Assessment A2.

 Develop and cost three menus: buffet, degustation and cyclical.
 Format and print each of the menus.
 Determine a selling price for each menu.
 Attach organisational information to this assessment when requested within each task.
 Use the list in the Learner task checklist provided when submitting your assessments. Do not submit
your work until you have completed all parts of the checklist.
Task 1: Develop and cost a degustation menu

You work in a conference centre and a large national corporation is holding their annual management event at your
venue soon. The first day is allocated to a full-day board of directors and executive management meeting. The event
organiser has asked for a set degustation menu to be served for lunch.
Their brief includes the following requests.
 Eight to ten courses.

 At least 70 to 80% of courses to be savoury with the balance sweet, dessert-style dishes.
 At least four meat-based dishes in the savoury courses.
 A consistent theme to the menu – preferably dishes that reflect a style of cuisine or country.
 Dishes are not to be heavily spiced, for example, extensive use of hot chillies.
 Each course is to be served on platters with four portions on each platter. Diners will serve themselves a
portion from the platter.
 There will be 40 guests for lunch.
 Research and prepare a degustation menu based on the client’s preferences and requests.
 Itemise the components of all dishes in your menu. They can be listed manually or using computer
technology such as spreadsheet software.
 Calculate portion yields for all raw ingredients for all dishes on your à la carte menu.

 All dishes on the menu can be calculated manually or using computer technology such as spreadsheet
software.
 Use the Raw ingredient yield test percentages table provided in your course files or your workplace or
training organisation’s standardised yield test percentages when calculating costs for all raw
ingredients. If yield percentage is not available, use most similar ingredient percentage.
 Determine selling price for the menu. This price will be presented to the event organiser with the menu for
final approval.
 The conference centre aims to achieve a SFC% of between 27 to 32%.
 All menu items can be calculated manually or using computer technology such as spreadsheet
software. Show how the menu price changes depending on the SFC% used.
 Prepare a menu for the event. It will be placed on the table above each guest’s place setting. It must
include the name of each dish and a description of the dish. The description should be appealing and use
correct names or terminology for styles of cuisine, dishes, cooking methods and ingredients listed in the
description.
 All documents containing manual or computerised yield, cost and selling price calculations to your
assessor at the completion of Assessment A2.
 The final formatted version of your degustation menu.
 Submit all completed menus, calculations, manual or computer-printed documents and required tasks for
Task 1 to your assessor at the completion of Assessment A2.

Q1: How has the client’s requests and customer preferences influenced your menu planning decisions?
 Individuals response.
Response should indicate an understanding of how customer preferences must be incorporated into
planning processes and recipes analysed to determine if they meet stated preferences and requests.
Q2: What changes did you have to make to your draft menu and recipes to ensure you met the conference
centre’s SFC% for buffet menus?
 Individuals response.
Response should indicate an understanding of how customer preferences must be incorporated into
planning processes and recipes analysed to determine if they meet stated preferences and requests.

Task 2: Develop and cost a buffet menu

Day two of the annual management event is a series of seminars, workshops and guest speakers for all executive and
senior management of the corporation. A buffet dinner is planned for that evening.
Their brief for the buffet dinner includes the following requests.
 A plated cold entrée to be served at the table. This can be an individually plated meal or a shared platter.
 Main course and dessert courses served from the buffet.
 A variety of hot and cold options provided for the main course.
 At least one hot vegetarian main course option.
 Dessert can include hot options but is not a mandatory requirement.
The organiser anticipates 250 guests for dinner on tables of ten to 12.
 Research and prepare a buffet menu based on the client’s preferences and requests.
 Calculate portion yields for all raw ingredients for all dishes on your buffet menu.
software.
 Use the ‘Raw ingredient yield test percentages’ table provided in your course files or your workplace or
 Determine selling price for the menu. This price will be presented to the event organiser with the menu for
final approval.
 The conference centre aims to achieve an overall SFC% of 28% for buffet menus.
 All menu items and the overall menu price can be calculated manually or using computer technology
such as spreadsheet software.
assessor at the completion of Assessment A2.
 The final formatted version of your degustation menu.
Task 2 to your assessor at the completion of Assessment A2.

Task 3: Develop and cost a cyclical menu

Your work in an aged-care facility. You have to prepare a three-week cyclical menu for the residents for breakfast,
lunch and dinner. There are 150 residents in the facility.
Breakfast includes a standardised range of cereals, juices, fruits and toast that are served every day. You only need to
plan for one hot breakfast item. Hot egg-based breakfast items are limited to a maximum of four times in one weekly
cycle. Only 50% of residents eat the hot breakfast option.
Lunch is the main meal of the day. It consists of one entrée, a choice of two main courses and one dessert.
Dinner is a lighter meal consisting of an entrée (often soup), a light, snack-style main meal and a fruit-based dessert.
Portion sizes for the dinner main course are smaller than for lunch.
The following factors must be considered when planning your cyclical menu.
 Menu items must be able to be prepared in bulk.

 The facility has set meal times. All meals must be able to be plated and served at that time.
 Some residents eat in their rooms. These meals are plated first, placed in insulated covers, arranged on
pre-set trays and sent by trolley to their rooms.
 Many residents cannot eat very hard or crunchy items, such as whole nuts.
 Residents tend to eat smaller portion sizes. On average, portions are 20% smaller than normal. For
example, if the standard portion for beef casserole is 250 g, residents are served a 200 g portion. A recipe
that yields ten standard 250 g portions will yield 12.5 200 g portions.
 Menu items must be nutritionally balanced across a day and weekly cycle. Fruit, vegetables and sources
of fibre and calcium are important components in the residents’ diet.
To keep costs down, the facility’s management encourages the use of frozen, pre-prepared or convenience foods, for
example, use of powdered soup bases. The facility has a budget of $18 per day per resident for your menu. The costs
for standard breakfast items (cereals, juices, etc.) are not included in this price. This target does not have to be
achieved on a daily basis as long as it averages out within each week period of the three-week cycle.
The facility’s kitchen has limited space and facilities. The following equipment is available.
Large equipment Small equipment

 One commercial oven  Food processer and
 Four open-range stove-top burners above the oven blender
 One salamander  Microwave oven
 One combi oven (convection and steam)  Pots, pans, frypans,
 One single-vat deep fryer stockpots, etc.
 One bench-mounted planetary mixer
 Small walk-in coolroom, open shelving dry store area and single-
door freezer
 Hot bain-marie with under-display plate warmer
 Research and prepare a draft cyclical menu based on resident preferences and the facility’s requirements.
Print this draft to submit later.

documentation, by contacting suppliers directly or using your internet search engine. Remember to
consider convenience options as a replacement for fresh and raw ingredients.
 Calculate portion yields for all raw ingredients for all dishes on your cyclical menu.
software.
 Use the Raw ingredient yield test percentages table provided in your course files or your workplace or
components of a dish and to adjust portion sizes according to residents’ needs.
 Determine total cost per day for the menu.
 All menu items and the overall menu price can be calculated manually or using computer technology
such as spreadsheet software.
 Revise your menu if necessary to ensure you meet budgetary constraints. Recalculate costs for any new
or adjusted menu items.
 Format your cyclical menu in preparation of presentation to the facility manager and accountant. This
menu should include portion costs for each dish and daily costs per resident.
assessor at the completion of Assessment C.
 The draft and final formatted version of your cyclical menu.
Task 3 to your assessor at the completion of Assessment D.

Q1: What items in your initial draft menu did you have to replace or modify to meet the budgetary restrictions
of the aged-care facility?
 Nutrition value is the main thing which need to be modify.

Learner task checklist

 To be completed by the learner.
 This is a tool to assist you when submitting your assessment tasks.
Have you
completed
Yes No
Task 1: Develop and cost a degustation menu
Calculate the portion yields and costs of raw ingredients for all dishes manually
or using computer technology.
Format and print menu that meets customer and organisational standards.

recipe components.
price calculations.
 Formatted menu with menu descriptions.
Task 2: Develop and cost a buffet menu

Have you
completed
Yes No
Format and print menu that meets required standards.

recipe components.
price calculations.
 Formatted menu with menu descriptions.
Task 3: Develop and cost a cyclical menu

Have you
completed
Yes No
Format and print menu appropriate for presentation to the facility manager and
accountant.

recipe components.
price calculations.
 Formatted menu with portion and daily costings.

Assessor checklist
To be completed by the assessor.
Learner’s name:
Completed
Has the student been able to: Assessor comments
Yes No
Identify and evaluate food
preferences of differing customer
bases and used it to inform menu
planning.
Generate a range of ideas for menus
for dishes or food production ranges,
and assessed their merits against
customer or client requirements.
Chose menu items to meet customer
preferences, availability of seasonal
products, and appropriateness to food
outlet.
Develop menus that use different
dishes or food production ranges.
 Set degustation menu
 Buffet menu
 Cyclical menu
Include balanced variety of dishes or
food production items for the style of
service and cuisine.
Itemise proposed components of

included dishes or food production
items.
Calculate portion yields and costs

from raw ingredients using manual or
computerised techniques.
Assess the cost-effectiveness of

proposed dishes or food production
items and chose menu items that
provide high yield.
Price menu items to ensure maximum
profitability using industry or
organisational profit margins, mark-up
procedures and rates.
Compare menu items based on their
anticipated yield, budgetary
constraints and profitability.

Completed
Has the student been able to: Assessor comments
Yes No
Identify unprofitable menu items and
adjusted menus to include high-yield
dishes.
Write menus creatively using words

that appeal to customer base and fit
with the business service style.
Use correct names for style of

cuisine.
Use descriptive writing to promote

sale of menu items.

Teaching Team HOSPITALITY
Student Name Marivic Francisco Student No. CBC190096
Teacher Priyantha Semester/Year
Program Name and Code SIT40516 – CERTIFICATE IV IN COMMERCIAL COOKERY
Unit Name and Code SITHKOP002– PLAN AND COST BASIC MENUS
Assessment Description and ASSESSMENT B – MULTIPLE CHOICE – KNOWLEDGE TEST

Version
INSTRUCTIONS TO CANDIDATES
This assessment is made up of multiple choice questions.
 Each multiple choice question has four (4) responses. There is only one (1) correct answer.
 Read all questions carefully before answering.
 Attempt all questions.
 For multiple choice questions, circle the letter beside correct answer or fill in the correct circle. If you make a mistake cross out the entry
and circle the correct answer. Clearly indicate ONE answer only.
 Do not begin to write until instructed to do so.
 Check with your supervisor if you are allowed to use a dictionary, calculator or other resources.
 All mobile phones are to be switched off before the commencement of the examination.
 No other papers, books or resources are allowed. All other documents and resources must be left with the supervisor.
 All writing and working to be done on the answer sheets.
 If you require any assistance during the examination, raise your hand and the supervisor will attend to you.
 Please observe strict silence.
There may be variations to these Instructions to Candidates for specific examinations. Your Supervisor will explain any specific requirements.
Examiner Comments and Feedback

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Comments & Feedback:
The Students overall result was:

□ Satisfactory □ Unsatisfactory □ Resit Required
Student Marivic Francisco Examiner
Name Name
Examiner
Student
Signature
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Date Date

1. Which statement most accurately describes a customer profile?

(a) It’s a tool you can use to get feedback from customers regarding their preferences.
(b) It identifies which dishes are most popular with customers so you can retain them on your menu.
(c) It identifies who exactly your most frequent customers are and gives you information
about them which helps you analyse their food preferences.
(d) It determines where you locate your business.
2. Why is it important to analyse the food preferences of your customer base?

(a) So you can choose menu items which meet their needs.
(b) So you can meet health and safety requirements.
(c) So you can tell if your dishes are profitable enough to put on the menu.
(d) So you can adjust the menu based on their feedback.
3. How can you generate new ideas when planning a menu and its dishes?
(a) Select dishes from old menus you have used before.
(b) Discuss recipes and menu options with customers and survey suppliers for ingredient availability.
(c) Cook potential dishes during weekly team meetings and discuss how to vary current dishes.
(d) Look at trade and other magazines, and talk to colleagues and customers. .
4. All menu types can be grouped into four broad menu classifications. What are the four menu
classifications?
(a) À la carte, degustation, theme, cyclical.
(b) À la carte, table d’hote, banquet, smorgasbord.
(c) Table d’hote, à la carte, function, cyclical.
(d) Function, cyclical, carte du jour, novelty.
5. What’s the most effective way to analyse customer preferences?

(a) Reviewing customer surveys.
(b) Collating customer satisfaction and complaints sheets.
(c) Doing a stocktake.
(d) Checking the sales data.
6. What are three important things to keep in mind when planning a menu?
(a) The organisation’s popularity index, sales data and customer surveys.
(b) The organisation’s customer base, service style and cuisine.
(c) The organisation’s standard measures, butcher’s tests and standard yield tests.
(d) The organisation’s standards of spelling, grammar and punctuation.

7. You must ensure that your menu includes a variety of dishes for the style of service and cuisine. What
are two things you can check when assessing variety?
(a) Assess it for culinary and nutritional balance.
(b) Assess it for cost-effectiveness and profitability.
(c) Assess it for yield and cost of raw ingredients.
(d) Assess it for taste, texture and appearance.
8. What must you itemise to accurately cost a menu?

(a) All ingredients in the dishes or food production items.
(b) All ingredients that yield less than 100%.
(c) All ingredients that yield 100%.
(d) All proposed components of the dishes or food production items.
9. Which formula would you use to calculate actual food cost from raw ingredients which yield 100%?
(a) Purchase weight ÷ purchase unit × 100 = actual food cost.
(b) Purchase unit cost × usage % = actual food cost.
(c) EPQ ÷ APQ = actual food cost.
(d) Quantity required ÷ yield % = actual food cost.
10. You have assessed your menu items for cost-effectiveness. Which ones should you choose to place
on the menu?
(a) The menu items with low yield.
(b) The menu items with the largest usage percentage.
(c) The menu items with high yield.
(d) The menu items with the highest food cost percentage.
11. What is your most important goal when pricing menu items?
(a) Ensuring maximum profitability.
(b) Making sure all menu items have the same food cost percentage.
(c) Preparing and designing a clear and descriptive menu so the dishes and selling price are clear.
(d) Ensuring prices are similar to your competition’s selling prices for similar menu items.
12. Which menu content would appeal to business executives in a fine dining restaurant?
(a) Fish and chips with salad.
(b) Beer-battered barramundi with choice of chips or steamed vegetables.
(c) Indian-style barramundi with cauliflower.
(d) Pan-roasted Daintree barramundi, cauliflower, satay spices, yoghurt and barberries.

13. Which is the correct name for a style of cuisine?

(a) Fare of the sea.
(b) Hot and spicy.
(c) Rice and grains.
(d) Modern Australian.
14. Why is it important to use descriptive writing in your menus?

(a) To impress restaurant reviewers with your menu items.
(b) To promote the sale of menu items.
(c) To fill up the white space in the formatting of your menu.
(d) To make sure customers remember your menu items.
15. Why do you need to seek ongoing feedback from customers and others?
(a) To improve your menu’s performance.
(b) You don’t need to seek ongoing feedback from customers or others.
(c) To change your customer profile if necessary.
(d) So you have something to contribute at staff meetings.
16. What are three ways to assess the success or popularity of your menu items?
(a) Analyse customer profile, customer preferences, customer surveys.
(b) Analyse customer surveys, popularity indices, sales data.
(c) Seek feedback, use descriptive writing, itemise ingredients.
(d) Identify organisational service style, cuisine and customer base.
17. What information should you base adjustments to your menus on?
(a) Butcher’s tests and standard yield tests.
(b) Portion sizes and portion yield from ingredients.
(c) Feedback and profitability.
(d) Culinary balance and nutritional balance.

Teaching Team HOSPITALITY
Student Name Marivic Francisco Student No. CBC190096
Teacher Priyantha Semester/Year
Program Name and Code SIT40516 – CERTIFICATE IV IN COMMERCIAL COOKERY
Unit Name and Code SITHKOP002 –PLAN AND COST BASIC MENUS
Assessment Description and ASSESSMENT C – WORK BOOK – SHORT ANSWER

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INSTRUCTIONS TO CANDIDATES
This assessment is made up of short answer questions.
 The questions are divided into sections according to the elements within the unit of competence. There are five sections in this unit.
 You are required to provide a response to all questions in each section.
 You may source information to answer the questions from the learner guide multimedia or paper-based resource for this unit.
There may be variations to these Instructions to Candidates for specific examinations. Your Supervisor will explain any specific requirements.
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Assessor Comments and Feedback:
The Students overall result was:

□ Satisfactory □ Unsatisfactory □ Resit Required
Student Marivic Francisco Examiner

Name Name
Student Examiner
Signature Signature
Date Date

SECTION 1: IDENTIFY CUSTOMER PREFERENCES

Q1: List three sources where you might obtain information on your organisation’s customer profile and food
preferences.
 Current database
 Customer interviews
 Customer surveys
Q2: What is the profile of customers in your workplace or training environment? Include the following in your
response: age, gender, income range, social and cultural background.
 Individual response based in workplace or training environment. RGIT is training kitchen for western food. The
customers is staff and students. Age, I think from 20 to 60. Gender is male and female. And for free service.
Q3: Analyse last month’s entrée sales data from this inner city restaurant.
Week ending Seared Deep-fried Grilled Ceviche

scallops calamari prawns
9/11/20XX 430 134 334 355
16/11/20XX 511 112 323 367
23/11/20XX 535 98 339 354
30/11/20XX 544 102 328 365
Total 2,020 446 1,324 1,441
Use the sales data to calculate the popularity index for each of the entrées. Round your answer up or
down to the closest two decimal places.
Seared scallops _____38.62%_____
Deep-fried calamari ___8.53%_____
Grilled prawns ____25.31%_______
Ceviche ____27.54%_____
Q4: Based on your sales data analysis of customers’ food preferences in Q3, which of the restaurant’s
entrées would you replace?
 The deep-fried calamari
Q5: Based on the types of entrées offered on the menu in Q3, what is the restaurant’s organisational service
style and cuisine.
 Seafood
 Fine dining

Q6: This is the customer profile for the inner city restaurant: ‘Our customers are health-conscious female
executives between 25 and 35 years of age who work in the inner city on an income of over $100,000
per year.’
Which entrée would you add to adjust the entrée selections to better meet your customers’ needs?
(a) Beer-battered fish fingers smothered in tartare sauce and garnished with onion rings.
(b) Gumbo of fresh prawns, spicy sausage and succulent chicken breast smothered in rich Cajun
sauce on a bed of steamed rice.
(c) Gravlax of Atlantic salmon on a bed of fresh mesclun leaves drizzled with pomegranate
balsamic dressing.
Q7: Which of the following main courses would deliver the highest yield while at the same time meeting your
customers’ preferences?
(a) Surf and turf
Sirloin steak cooked to order accompanied by beer-battered prawns and potato wedges.
(b) Vegie delight
Goat cheese tortellini, date purée, brown butter almonds and broccolini (V).
(c) King prawn butterflies
Off-the-shell king prawns lightly spiced, battered and deep fried to a crispy finish accompanied by
steamed cauliflower and broccoli smothered in rich cheese sauce.

SECTION 2: PLAN MENUS

Q8: What type of menu would suit a wedding reception?
 Function
Q9: What type of menu would suit a prison?
 Cyclical
Q10: What type of menu would you prepare for a fast food restaurant that serves Mexican cuisine?
 A la carte
Q11: You’ve generated a range of ideas for menus for dishes or food production ranges. Explain the six steps
you would take next to coordinate the menu development process.
 Sort ideas into a draft menu
 Write a list of required ingredients
 Check feasibility.
 Identify, source and purchase all required ingredients.
 Prepare, cook and present the sample dishes.
 Assess the sample dishes
Q12: You must ensure there aren’t any organisational constraints or other factors that could stop you from
producing the dishes profitably and to a high standard.
Identify six factors to consider when assessing the merits of your dishes.
 Dishes match the organisation’s menu type, service style and cuisine.
 Dishes match customer preferences according to sales data and customer profile.
 Dishes offer something unique to create an edge over competitors in the same location.
 Dishes match staff skill levels.
 There are enough staff on hand to produce the dishes within specified timeframes.
 There’s enough bench and storage space in the kitchen to produce the dishes.
Q13: List the four factors you can vary to achieve culinary balance in your dishes or food production items.
 Colour
 Size and shape
 Taste
 Texture

Q14: Identify four ways you can achieve nutritional balance in your dishes or food production items.
 Vary cooking methods

 Provide nutritional value
 Vary ingredients
 Use delicacies and seasonally available ingredients
Q15: Identify three people you can consult with at different stages of menu planning.
 Cooks
 Kitchen hands
 Food service attendants
 Managers
 Customers

SECTION 3: COST MENUS

Q16: Identify eight components you’d need to itemise to cost dishes or food production items.
 Main ingredients
 Cooking oil
 Accompaniments
 Sauces
 Condiments
 Seasonings
 Garnishes
 Decorations
Q17: What documents can you use to identify the purchase price or cost per unit of each ingredient?
 Supplier invoices and price lists
Q18: List the three standard measurements you would use when itemising ingredients and calculating portion
yields and/or costs from raw ingredients. Provide an example of each
 Weight: meat, fish, vegetables, fruit are usually weighed in grams (g) or kilograms (kg).
 Volume: liquids such as juice, milk, stock are usually measured in millilitres (ml) or litres(L).
 Count: sausages, eggs, hash brown patties, slices of bread, etc.
Q19: You buy 10 kg carrots. After washing, peeling and trimming you have 9 kg left.
Calculate the yield % of the carrots. State the formula you used. Show how you arrived at this figure.
 Edible portion quantity (EPQ) ÷ as purchased quantity (APQ) ×100 = yield %

9 kg ÷ 10 kg ×100 = 90%
Q20: You have obtained the following butcher’s yield information about whole raw chickens.
As purchased quantity (APQ) 10 kg
Edible portion quantity (EPQ) 6 kg
Usable trim weight 2.5 kg
Waste trim weight 1.5 kg
Calculate the yield % of the chicken. State the formula you used. Show how you arrived at this figure.
 EPQ ÷ APQ ×100 = yield % 6 kg ÷ 10 kg ×100 = 60%
Q21: Calculate the usable trim % of the chicken. State the formula you used. Show how you arrived at this
figure.
 Usable trim weight ÷ APQ ×100 = usable trim %

2.5 kg ÷ 10 kg ×100 = 25%
Q22: Calculate the waste % of the chicken. State the formula you used. Show how you arrived at this figure.
 Waste trim weight ÷ APQ ×100 = waste %

1.5 kg ÷ 10 kg ×100 = 15%
Q23: Use the information below to calculate the actual cost of the asparagus.
State the three formulas you used and the steps you took to arrive at this cost.
Ingredients Qty Unit Purchase Purchase unit Cost

unit price Yield Total cost
Asparagus 150 g 1 kg $5.95 75% $1.19
 Formula 1
Quantity required ÷ yield % = purchase weight
150 g ÷ 75 = 200 g
 Formula 2
Purchase weight ÷ purchase unit ×100 = usage %
200 g ÷ 1,000 g ×100 = 20%
 Formula 3
Purchase unit cost ×usage % = actual food cost
$5.95 ×20% = $1.19
Q24: Calculate the profitable selling price of a dish with a food cost per portion of $7.22 and a standard food
cost percentage of 28%.
State the formula you used. Show how you arrived at this price. Round your answer up to two decimal
places.
 Food cost perportion×100÷Standard food cost %=$Selling price

$7.22 ×100 ÷ 28 = $25.79
Q25: Use the information provided to assess the cost-effectiveness of these dishes.
Dish name Section Portion Food cost Food Raw selling Adjusted
size /portion cost % price selling price
Orange cake Pâtissier Dessert $1.58 17% $9.29 $9.50
Profiteroles Pâtissier Dessert $3.08 32% $9.62 $9.75
Brandy snap Pâtissier Dessert $2.11 22% $9.59 $9.50
 Which dish provides the highest yield, is marked up the most and is the most profitable?
 The orange cake
 What is the least profitable menu item?

 The profiteroles
SECTION 4: WRITE MENU CONTENT

Q26: Use your creativity to promote sales.
Rewrite this dish description using words that better appeal to well-travelled baby boomers with high
buying power in a fine dining restaurant.
Be sure to include geographical descriptors and a style of cuisine.
 Grilled fillet of snapper with lemon butter sauce and seasonal vegetables
 Individual response required.
 Response should indicate use of writing skills to creatively explain menu dishes and promote
sales.
 Sample response.
 Grilled fillet of locally caught snapper served on a rustic Mediterranean vegetable stack and
coated with a citrus beurre blanc.
Q27: You’re promoting the sale of a new spinach and ricotta lasagne. List seven dish characteristics you
could use in the menu description to promote sales. Provide an example of each one.
Individual response required.

Sample response.
 Key ingredients: shaved parmesan
 Special qualities of ingredients: vine-ripened tomatoes
 Geographical descriptors: locally grown spinach
 Application of sauces and garnishes: smothered in rich tomato sauce
 Cuisine style: Italian
 Cooking method: freshly baked
 Colour: rich red
 Texture: al dente
 Flavour: tangy
 Service temperature: hot
 Size: chunky, ample
Q28: Describe the difference in formatting between a three-course table d’hote menu listed by title only and
an à la carte style listed by title and description.
 The table d’hote menu would only be about a page long whereas the à la carte menucould be as long as
several pages.
Q29: Identify the typical characteristics of menus you need to keep in mind when writing menu content and
formatting your menu.
 Name of the establishment

 Menu sections or courses
 Price
 Name of dish
 Description of dish
 Inclusions

Q30: Seasonal products and commodities influence menu content. Explain how to deal with this.
 Change your menu with the seasons or slide a separate inclusion into the menu listing the seasonal
specials.
Q31: Identify two ways you can use technology to help you calculate yield and costs, and to write menu
content.
 Use formulas in spreadsheet software such as Excel.

 Use word processing or desktop publishing software to write and format menus.

SECTION 5: EVALUATE MENU SUCCESS

Q32: What are four ways you can get ongoing feedback from customers and others to improve menu
performance.
 Hold regular staff meetings that involve menu discussions.
 Ask staff for menu item suggestions.
 Talk with customers to check that they’re satisfied.
 Discuss customer satisfaction issues with employees during the course of each business day.
Q33: List three ways you can assess the success and popularity of menu items.
 Popularity index
 Customer surveys
 Sales data
Q34: What is a customer survey and how can it help you?
 It’s a way of collecting customer satisfaction data to determine how happy customers are with your dishes.
Most give customers a range of options and ask how they feel about the meal, whether they’d recommend
it to a friend, and provide opportunity to comment.
 It can help you assess the success and popularity of your menus.
Q35: Describe three ways you could adjust menus based on feedback and profitability.
 Remove menu items that are unpopular and replace them with more popular ones trialled as specials.
 Improve menu items according to consistent customer feedback so you’re continuously improving dishes.
 Replace unprofitable menu items with ones that provide higher yield and are more profitable.


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SITHKOP002 PLAN & COST BASIC MENUS – Project A1

Student Name Marivic Francisco

Student Number CBC190096

Unit Code / Name SITHKOP002 – Plan and Cost Basic Menus

Program Code / SIT40516 – Certificate IV in Commercial Cookery

Assessment Method Assignments Case Study Portfolio Research Project

Did the student meet the following criteria: Resul Comments

The Students overall result Satisfactory Unsatisfactory Resit Required

Assessor Signature: Student Signature: Date:

Choice Business College Pty Ltd

ASSESSMENT A1 – MENU PROJECT

Learner assessment guide and evidence

You are required to do the following.

 Complete Tasks 1, 2, 3, 4 and 5 in Assessment A1.

Task 1: Identify customer profile

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Category Organisational information

Entrée, Main and Dessert

Profile category Profile information Sources of customer

Food preferences Organisational information

Highest selling / most Calamari Grill Salmon Poached Pear

Lowest selling / least Nacho Beef Stuffed bell Chocolate cake

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Task 2: Develop a seasonal à la carte menu (background information)

The current menu is broken down into four sections.

 Starters – snacks, dips, shared platters, breads, etc.

Large equipment Small equipment

 Develop a rough draft of your menu.

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Task 2.2: Question and answer

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Task 3: Cost menu

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Task 3.1: Question and answer

1. Stuffed bell pepper I. Sirloin steak carpaccio

Q4: List the four most profitable dishes on your menu.

 Acorn fed Iberian cold cuts

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Task 4: Write menu content

Task 4.1 Question and answer

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Task 5: Prepare and cost a table d’hote menu

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Learner task checklist

Respond to all questions.

Task 2: Develop a seasonal à la carte menu

Research and develop a draft menu.

Attach copies of the following documents to your assessment.

Respond to all questions.

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Determine selling prices for all menu items.

Respond to all questions.

Attach copies of the following documents to your assessment.

Write menu content for all menu items.

Respond to all questions.

Task 5: Prepare and cost a table d’hote menu

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Develop a table d’hote menu.

Determine selling price for the menu.

Submit any research or documentation, all manual or computerised

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Analyse food preferences of customer