Enhance College of Technology

Enhance Professional Training Pty Ltd

ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: 07 3895 8393 email: [email protected]

SITHKOP002: Assessment 3 – Project (1)

Student Name Student ID Number

Unit Start Date Unit End Date

Assessment Due Date Date Submitted

This cover sheet is to be completed by the student and assessor and used as a record to determine
student competency in this assessment task

The assessment process and tasks were fully explained. Yes / No

I am aware of which evidence will be collected and how. Yes / No

I am aware of my right to appeal an assessment decision. Yes / No

I am aware that I can locate the RTO’s Complaints and Appeals Policy and Procedure on their Yes / No
website at (insert website address)

I have discussed any additional educational support or reasonable adjustments I require in

order to undertake this assessment with the Student Support Services Officer and Trainer /
Yes / No
Assessor, (if applicable). e.g. Student Handbook and Access and Equity Policy (insert website
address)

I have access to all required resources? Yes / No

Cheating & Plagiarism Declaration

Student Declaration: In accordance with the RTO’s Plagiarism Policy, I hereby acknowledge by signing this
declaration that I have not cheated or plagiarised any work regarding the assessment tasks undertaken in this
unit of competency except where the work has been correctly acknowledged.

NOTE: Student must sign this prior to submitting their assessments to the assessor

Signature Date: _____ / ______ / 20______

Assessment Results
Satisfactory or Not Yet Satisfactory
(Please circle the assessment result for this task)

Feedback to Student - Please provide general feedback on the Student’s performance

Student Declaration: - I verify that the work completed is my own Assessor Declaration: - I verify that I have adequately explained and
and that I was adequately informed of the assessment process prior negotiated the assessment tasks with the student prior to commencing
to commencing this assessment task. assessment.

Student Name: Assessor’s Name:

Student Signature Date Assessor Signature Date

Student Guide for Project

Page 1 of 23
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHKOP002 – Plan and Cost Basic Menus
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8
 Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: 07 3895 8393 email: [email protected]

Instructions Instructions to include, but not limited to:

1. Student will be assessed in a classroom or simulated workplace environment.
2. Ensure the student is aware of the assessment requirements at the commencement
of the unit
3. The students are required to work in a group to answer all the questions.
4. The questions are aimed at testing the student’s knowledge and skills of plan and
cost basic menus.
5. This project assessment comprising of questions that will need to be answered
within this student workbook and accompanying documents.
6. The student is required to complete the project assessment for this unit of
competency. To complete this task, the student will need to answer all the
questions over all different tasks within this project in this assessment.
7. The student answers should be recorded in the student assessment question
booklet.
8. After the student has successfully completed the project assessment, they must
present it to the Trainer/Assessor for correction.
9. The student will receive up to two (2) attempts at this assessment task. Should the
1st attempt be Not Yet Satisfactory (NYS), the Trainer/Assessor will provide
feedback and will arrange a date for the student 2 nd attempt. If the student 2nd
attempt is Not Yet Satisfactory (NYS), or the student fail to attend of date scheduled
for the 2nd attempt, the student will receive an overall unsatisfactory result for this
assessment task.
10. In special circumstances this written assessment may be delivered as an oral
assessment in which the assessor shall mark the assessment and identify the
assessment was presented orally

Task/s to be The tasks you will be observed undertaking are:

assessed
This assessment requires you to develop, implement, monitor and evaluate a food safety
program.

You are required to do the following.

- Complete Tasks 1, 2, 3, 4 and 5.

- 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.
Oral Questioning During the assessment your assessor will ask you oral questions that will address the
knowledge aspects of the unit of competency. You will respond orally, and your assessor
may record your response or use your response to determine sufficient under pinning
knowledge.
Topics will include:
- Identify and evaluate the food preferences of customer groups with differing
characteristics and use to inform menu planning
- Identify and discuss various methods of obtaining feedback
- Explain process of developing menus under commercial constraints
- Discuss methods and formulas for calculating portion yields and costs
- Discuss methods for achieving desired profit margins, mark-up procedures and

Page 2 of 23
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHKOP002 – Plan and Cost Basic Menus
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8
 Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: 07 3895 8393 email: [email protected]

rates
- Identify different types and styles of menus for dishes or food production ranges

Time allowed On average, the Assessment should take 8-9 hours to complete

Location Assessment will be completed in a simulated environment under the supervision of a

trainer/assessor.

Decision making To achieve a satisfactory outcome, you must be able to: -

rules
 organisation-specific information:
 sources of information on current customer profile and food preferences
 service style and cuisine
 costs of supply for ingredients
 methods and formulas for calculating portion yields and costs from raw ingredients:
 butcher’s test
 standard measures
 standard yield tests
 hospitality and catering industry desired profit margins, mark-up procedures and rates
 different types and styles of menus for dishes or food production ranges for different types of food
outlets
 range of food preferences relating to:
 contemporary eating habits
 cultural and ethnic influences
 popular menu items
 quick service foods
 seasonal dishes
 variety of food products
 differing characteristics of customer groups:
 age range
 buying power
 gender
 income level
 social and cultural background
 influence of seasonal products and commodities on menu content
 naming conventions and culinary terms for a variety of cuisines
 formats for and inclusion of menus presented to customers
 methods of assessing the popularity of menu items:
 customer surveys
 popularity index
sales data.

Performance The assessment methods must be by direct observation of tasks on required skills and
Observation knowledge to ensure correct interpretation and application. Your Assessor will observe you
Criteria for on the following observations:
Assessment Task  identify and evaluate the food preferences of customer groups with differing characteristics and
use to inform menu planning
 develop and cost each of the following menu types based on above information:
 à la carte
 buffet
 cyclical
 degustation
 ethnic
 set
 table d’hôte

Page 3 of 23
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHKOP002 – Plan and Cost Basic Menus
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8
 Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: 07 3895 8393 email: [email protected]

 seasonal
 evaluate success of the above menus by obtaining at least two of the following types of feedback:
 customer satisfaction discussions with:
 customers
 employees during the course of each business day
 customer surveys
 improvements suggested by:
 customers
 managers
 peers
 staff
 supervisors
 suppliers
 regular staff meetings that involve menu discussions
 seeking staff suggestions for menu items
 develop the above menus within commercial time constraints, demonstrating:
 use of balanced variety of dishes and ingredients
 methods for determining costs of supply for ingredients
 methods and formulas for calculating portion yields and costs from raw ingredients
 methods for responding to feedback and adjusting menus
 methods for achieving desired profit margins, mark-up procedures and rates
 use of different types and styles of menus for dishes or food production ranges.

Assessment Assessors must satisfy NVR/AQTF assessor requirements. 

conditions
Competency is to be assessed in the workplace or a simulated environment that accurately
reflects performance in a real workplace setting. 
Assessment must include direct observation of tasks. 
Where assessment of competency includes third-party evidence, individuals must provide
evidence that links them to the leadership or management of organisational change that the
student has performed.
Assessors must verify performance evidence through questioning on skills and knowledge
to ensure correct interpretation and application. 

Resources required The following equipment will be made available to students:

- Simulated or workplace documentation and resources
- Office equipment, materials and software packages (such as laptops, Wi-Fi,
Microsoft Suite)
- Case studies to examine or real workplace situations to analyze
- an industry workplace
- a simulated industry environment.

Assessment must ensure access to:

 an industry workplace
 a simulated industry environment, such as a training kitchen servicing customer.

Assessment must ensure access to:

 commercial information:
 preferred supplier arrangements
 purchase specifications
 sources of negotiated cost of supply:
 tariffs
 price lists
 product information:
 food preparation lists

Page 4 of 23
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHKOP002 – Plan and Cost Basic Menus
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8
 Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: 07 3895 8393 email: [email protected]

 menus for restaurants

 price lists
 recipes
 costs of food supply for food service businesses
 menus for the variety of cuisines and service styles specified in the performance evidence.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for
assessors; and:
- have worked in industry for at least three years where they have applied the skills and
knowledge of this unit of competency.
Results/Re-  Your Assessor will grade as either S – Satisfactory or NYS – Not Yet Satisfactory
assessment for the assessment. In all cases your Assessor will provide you with feedback.
 Only when all assessment tasks have been graded as S – Satisfactory you will be
deemed C – Competent in the final result of the unit of competency; if you do not
satisfactorily complete all the assessment tasks you will be deemed NYC – Not Yet
Competent.
 If the evidence is graded as NYS – Not Yet Satisfactory you will be required to re-
submit the evidence. In this case, you will be provided with clear and constructive
feedback based on the assessment decision so that they can improve your skills /
knowledge prior to reassessment.
 Where a ‘NYS – Not Yet Satisfactory’ judgement is made, you will be given
guidance on steps to take to improve your performance and provided the
opportunity to resubmit evidence to demonstrate competence. The assessor will
determine and discuss the reasons for NYS – Not Yet Satisfactory on any of the
criteria and will assess you through a different method of assessment e.g.
verbal/oral questioning, problem solving exercises.
 You will be notified within 10 working days of undertaking an assessment of their
result in achieving competency
o If a student does not complete the assessment, they should notify their
trainer as to why they did not complete the assessment and if due to illness,
a medical certificate must be produced. “This process is detailed more in
the “Training and Assessment Policy and Procedure”
o In the above scenario, student will be given an opportunity for
reassessment within 5 working days with no reassessment fee charged.
o Students who are deemed to be Not Yet Competent (NYC) will be provided
with information identifying the areas in which they failed to achieve
competency. Students will then have the opportunity to repeat the
assessment task within 5 working days of notification with no reassessment
fee charged.
o If a student is deemed NYC in the reassessment or if the student did not
approach the RTO within five working days with a valid reason for not
availing themselves of the reassessment opportunity, then those students
will be given a final chance to re-sit the assessment and will be charged at
$100.00.
o After this no further reassessment attempt will be provided to the student
and the student will be required to repeat the whole unit with full fee for the
unit as per the fees policy of the RTO. The student will be made aware of
the impact of repeating the unit may have on their student visa.
o If a student is found to be cheating or plagiarising their assessment, a
$100.00 reassessment fee will be charged for reassessing the assessment
within 5 working days.
o If the student is found to be plagiarising or cheating again after conclusion
of the Intervention meeting with the Course Co-ordinator, the matter will be
referred to the CEO / Operation Manager which may result in the
suspension or cancellation of their enrolment
o The RTO has intervention strategies, including student support services
available to enable students to complete qualification in the expected time
frame. Students at risk of not completing within this time frame are
Page 5 of 23
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHKOP002 – Plan and Cost Basic Menus
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8
 Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: 07 3895 8393 email: [email protected]
identified as early as possible and an intervention strategy is put in place.

Reasonable Assessor may adjust assessment conditions (as required) to suit workplace objectives
Adjustment provided that the integrity of the task is maintained.

Page 6 of 23
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHKOP002 – Plan and Cost Basic Menus
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8
Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: 07 3895 8393 email: [email protected]

Assessment 3 – Project (1)

This assessment requires you to identify equipment, preparation tasks and methods of cookery for
different recipes and types of food.

You are required to do the following.

 Complete Tasks 1, 2, 3, 4 and 5.

 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.

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.
 Answer all the questions.
 Complete all tables.
 Attach copies of organisational information used to identify customer preferences.

Page 7 of 23
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHKOP002 – Plan and Cost Basic Menus
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8
Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: 07 3895 8393 email: [email protected]

Q1: Research information about your workplace or training environment’s cuisine, menu and
service style.
Category Organisational information
Modern Australian
Style of cuisine

Buffet
Menu style

Buffet
Service style

Entree, 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
20 to 30 Customer feedback
Age range
forms
Male and female
Gender
Low
Income level and/or
buying power
Multicultural
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 Gnocchi Grilled beef steak Creme brulee
popular menu item

Lowest selling / least Turmeric Pilaff Chargrilled tuna Apple cobbler

popular menu item

Page 8 of 23
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHKOP002 – Plan and Cost Basic Menus
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8
Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: 07 3895 8393 email: [email protected]

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.

Page 9 of 23
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHKOP002 – Plan and Cost Basic Menus
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8
Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: 07 3895 8393 email: [email protected]

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 cool room, 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 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.
 Answer all the questions.
 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 C.

Page 10 of 23
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHKOP002 – Plan and Cost Basic Menus
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8
Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: 07 3895 8393 email: [email protected]

Task 2.2: Question and answer

Q1: What issues did you identify when checking feasibility of your dishes?

When I design the menu simple and easy to cook dishes for selectively.

Q2: What issues did you identify when checking the culinary and nutritional balance of your
dishes and menu?

NO any vegetable in my dishes and menu

Q3: What dishes (if any) had to be modified or changed as a result of your evaluation
process?

NO, I think it’s perfect for me.

Q4: Briefly explain how this menu meets the preferences of your customer profile.

Simple, easy and quick food is thus placing the customers preferences

Page 11 of 23
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHKOP002 – Plan and Cost Basic Menus
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8
Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: 07 3895 8393 email: [email protected]
Q5: List the seasonal dishes you have included in your menu. Explain why they are
suitable for a winter menu.

My seasonal dish is poached pear. Selling in winter time. Only winter the pears belong to
the right taste and flavour.

Q6: What dishes on your menu originate from other cuisines or cultures? List the dishes
and their cuisine, country or culture of origin.
The Turmeric pilaff is India dish in my menu

Page 12 of 23
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHKOP002 – Plan and Cost Basic Menus
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8
Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: 07 3895 8393 email: [email protected]
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.
Positive: all dishes easy to make, save many preparation processes.

Negative: not balance of dishes and menu (some vegetable dishes are better)

Constructive: every season meeting for adjustment menu.

Q8: What changes did you make to the menu and selected dishes based on their feedback
and comments?

We will on next season menu add vegetable dishes.

Page 13 of 23
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHKOP002 – Plan and Cost Basic Menus
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8
Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: 07 3895 8393 email: [email protected]

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 Recipe costings and manually
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 the formulas used, your calculations and 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.
 Answer all the questions.
 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 C.

Page 14 of 23
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHKOP002 – Plan and Cost Basic Menus
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8
Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: 07 3895 8393 email: [email protected]

Task 3.1: Question and answer

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
All menu items are within price range. None

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.

None of dishes aren’t within the current menu price range.

Q3: Which dish is the least profitable on your menu? Why is it the least profitable?

Cream brulee is this season promotion selling. We using special price sell got the more
customers.

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

Chargrilled Tuna, Pork sapre Ribs, Grilled beef stesl and Garlic prawns. All is low
cost with high profitable

Page 15 of 23
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHKOP002 – Plan and Cost Basic Menus
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8
Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: 07 3895 8393 email: [email protected]

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.
The menu design used the Taiwan icon and 101 building pictures to macth our
restaurant name with some cute things.

Q2: Explain why you think this method of presentation is appropriate for the style of menu
and restaurant.

Page 16 of 23
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHKOP002 – Plan and Cost Basic Menus
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8
Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: 07 3895 8393 email: [email protected]
Many foods in my hometown. Some political reasons then many people don't know
where and what is Taiwan. use some simple picture and icons to easy explanation.

Page 17 of 23
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHKOP002 – Plan and Cost Basic Menus
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8
Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: 07 3895 8393 email: [email protected]

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.

Page 18 of 23
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHKOP002 – Plan and Cost Basic Menus
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8
Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: 07 3895 8393 email: [email protected]

Learner task checklist

 To be completed by the learner.
 This is a tool to assist you when submitting your assessment tasks.

Have you
completed this
You must complete the following tasks for this assessment task?
Yes No
Task 1: Identify customer profile

Respond to all questions. YES

Task 2: Develop a seasonal à la carte menu

Research and develop a draft menu. YES

Complete the feasibility checklist for at least six dishes on the draft menu using YES
SITHKOP002 Menu checklists template or your own template.

Complete the culinary and nutritional balance checklist for the selected six YES
dishes using SITHKOP002 Menu checklists template or your own template.

Complete a menu evaluation checklist for the full draft menu using YES
SITHKOP002 Menu checklists template or your own template.

Establish an evaluation panel and evaluate at least two dishes from the menu. YES

Obtain completed evaluation forms from at least two members of the evaluation YES
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. YES
 Photos of your sample dishes.
 A minimum of two evaluation feedback forms completed by participants
during the evaluation process.
Page 19 of 23
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHKOP002 – Plan and Cost Basic Menus
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8
Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: 07 3895 8393 email: [email protected]
Have you
completed this
You must complete the following tasks for this assessment task?
Yes No

Respond to all questions. YES

Task 3: Cost menu

Manually calculate the portion yields and costs of raw ingredients for at least YES
one dish. Submit SITHKOP002 Recipe costings table.

Calculate the portion yields and costs of raw ingredients for all other dishes YES
manually or using computer technology.

Calculate the total cost per portion for all dishes on your menu. Remember to YES
include costs for all components of a dish.

Determine selling prices for all menu items. YES

Respond to all questions. YES

Attach copies of the following documents to your assessment.

 An itemised recipe components list.
 A sample of documents or research used to provide purchase costs for YES
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. YES

Format and print menu with all prices that meets required standards. YES

Page 20 of 23
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHKOP002 – Plan and Cost Basic Menus
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8
Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: 07 3895 8393 email: [email protected]
Have you
completed this
You must complete the following tasks for this assessment task?
Yes No

Respond to all questions. YES

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

Develop a table d’hote menu. YES

Determine selling price for the menu. YES

Submit any research or documentation, all manual or computerised YES

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

Page 21 of 23
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHKOP002 – Plan and Cost Basic Menus
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8
Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: 07 3895 8393 email: [email protected]

Assessor checklist
To be completed by the assessor.

Learner’s name:

Did the learner successfully demonstrate Completed

evidence of their ability to do the Assessor comments
following? Yes No
Identified current customer profile for
the food business using organisation-
specific information.

Analysed food preferences of

customer base using organisation-
specific information.

Identified organisational service style

and cuisine.

Identified and evaluated food

preferences of customer groups with
differing characteristics and used it to
inform menu planning.
Generated 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.
Developed a seasonal à la carte
menu that uses different dishes or
food production ranges.

Included balanced variety of dishes or

food production items for the style of
service and cuisine.

Itemised proposed components of

included dishes or food production
items.

Page 22 of 23
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHKOP002 – Plan and Cost Basic Menus
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8
Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: 07 3895 8393 email: [email protected]
Did the learner successfully demonstrate Completed
evidence of their ability to do the Assessor comments
Yes No
following?
Calculated portion yields and costs
from raw ingredients using both
manual and computerised
techniques.
Assessed the cost-effectiveness of
proposed dishes or food production
items and chose menu items that
provide high yield.
Priced menu items to ensure
maximum profitability.

Wrote menus creatively using words

that appeal to customer base and fit
with the business service style.

Used correct names for style of

cuisine.

Used descriptive writing to promote

sale of menu items.

Listened to feedback from colleagues

and customers and asked questions
to inform menu choices.

Page 23 of 23
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHKOP002 – Plan and Cost Basic Menus
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8