Subject code & CC07 – Develop and Cost Menu

Name
Units of
SITHKOP002 Plan & Cost Basic Menus
competency
Assessment
Project Assessment
type/Tools
Course Name Certificate III & IV Commercial Cookery
Student
Paloma de Jesus Carneiro id 17837
Name/ID
Date From: To: 31/10/2021
Project Assessment

Assessment Information

Assessor Observation checklist

Wells International College Project

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Project Assessment instructions
For the following five (5) menus you are required to complete the tasks outlined in Part 1, Part 2 and
Part 3.

Menu 1: À la carte/seasonal
Part 1: Identify customer profile
Part 2: Develop and cost menus
Part 3: Evaluate and revise menus

Menu 2: Ethnic/buffet

Part 1: Identify customer profile

Part 2: Develop and cost menus
Part 3: Evaluate and revise menus

Menu 3: Cyclical

Part 1: Identify customer profile

Part 2: Develop and cost menus
Part 3: Evaluate and revise menus

Menu 4: Degustation

Part 1: Identify customer profile

Part 2: Develop and cost menus
Part 3: Evaluate and revise menus

Menu 5: Table d’hôte/set

Part 1: Identify customer profile

Part 2: Develop and cost menus
Part 3: Evaluate and revise menus

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Part 1: Identify customer profile
Menus 1-5:

Create a unique customer profile that would be suitable for each of the following five (5) menu types
providing a detailed and specific profile that will assist you in Part 2: Develop and Cost Menus.

Menu 1: À la carte/seasonal

Type of establishment Restaurant

Establishment location Manly

General food preference Fresh Food and Seafood

Season Summer

Pricing strategy Good quality products and fear price, good service table, good
music environment .

Service style Service table

Decor/design a casual decoration, the restaurant's own name in the shape of a

lighting fixture, the store's facade painted in a warm color, the
interior decoration uses black metal tables and white chairs. A wall
with an abstract painting in bright colors.

Target market demographics executive, entrepreneur, politician, artists.

Age range 40-65

Gender
Female, male
Income level
High income level

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Menu 2: Ethnic/buffet

Type of establishment Restaurant

Establishment location Manly

General food preference seafood

Season All season

Pricing strategy
Good quality products and low price with supplier extending the
low price to customers.

Service style Self service

Decor/design Rustic decor, with tables in wood tone, bamboo lamps but
modern, a wall with an art of an octopus, demonstrating the
purpose of the restaurant.
Target market demographics
executive, entrepreneur, politician, artists.
Age range 40-65

Gender Female, male

Income level High level

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Menu 3: Cyclical

Type of establishment Restaurant

Establishment location
Manly
General food preference seafood, pasta

Season
All season
Pricing strategy
Good quality products and low price with supplier extending the
low price to customers and a menu that reaches multiple
audiences

Service style Counter service

Decor/design
decoration with long rustic wooden tables, gray metal chairs.
Plants around giving a lightness to the environment. With a fun
wall with the menu of the week available.

Target market demographics Young people, friendly family , tourist.

Age range 20-35

Gender Female , male

Income level Low and middle income level

Menu 4: Degustation

Type of establishment Restaurant

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Establishment location
Manly
General food preference seaafood

Season summer

Pricing strategy The strategy is to hire a renowned Chef and good quality and
service.

Service style Service table

Decor/design Modern and Fancy , interior decor in light-colored wood, neutral-

toned walls, a wood-carved masterpiece in the entrance and
caramel-upholstered chairs. Yellow light and low, chic lighting
giving contrast.

Target market demographics

executive, entrepreneur, politician, artists.
Age range 40-65

Gender Female, male

Income level High income level

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Menu 5: Table d’hôte/set

Type of establishment Restaurant

Establishment location Manly

General food preference pasta and seafood

Season winter

Pricing strategy
Good quality products and low price with supplier extending the
low price to customers.

Service style Service table

Decor/design Fancy environment, black floor, white walls and white and red
accent lighting. mirrors in geographical cuts giving elegance to the
place.

Target market demographics

executive, entrepreneur, politician, artists.
Age range 40-65

Gender Female, male

Income level High income level

Wells International College Project

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Part 2: Develop and cost menus

To complete this part of the assessment, the student will be required to plan and cost the following
five (5) menus using the SRC excel templates provided. Review Part E. Costing tool to select the
correct costing tool for each menu.
 SITHKOP002_SR2_ALC/Seasonal_WIC
 SITHKOP002_SR3_Degustation_WIC
 SITHKOP002_SR4_Ethnic/Buffet_WIC
 SITHKOP002_SR5_Cycle_WIC
 SITHKOP002_SR6_Set / TDH_WIC

Menu 1 –À la carte/seasonal menu

The À la carte/seasonal menu should provide a range of quick to serve options showcasing a range of
ingredients and cookery methods while avoiding repetition. The season needs to be considered with
summer menus offering lighter options of seafood, quick cookery methods and cold desserts. With
winter menus offering rich flavours, slow-cookery methods and hot desserts.

Menu 2 –Ethnic/buffet menu

The ethnic/buffet menu needs to provide a range of Ethnic dishes from the same cuisine type
suitable to be served on a buffet. Colourful dishes that are visually appealing and suitable to be held
on a buffet for some time need to be included within the menu. Maximising the range of options for
the customer with clear options for special dietary needs such as vegetarians.

Menu 3 – Cyclical menu

The cyclical menu needs to provide a range of balanced nutritious meals over breakfast, lunch and
dinner. Review the Australian Guide to Healthy Eating to provide the customer with a variety of
nutritious food over the daily menu. Over the one-week cyclical menu avoid the repetition of
ingredients and methods of cookery.

Menu 4 – Degustation menu

The degustation menu is a showcase of the chef’s skills using specialist ingredients and cookery
techniques over many small courses, providing the customer unique dining experience. Each course
of the menu should build on the last with more complex flavours.

Menu 5 – Table d’hôte/set menu

Table d’hôte/set menu needs to consider that this menu is often used to serve large numbers; dishes
should not be overly complex to serve and contain common ingredients. Avoid any repetition of the
main ingredients to limit the chance of the customer receiving the same ingredients over multiple
courses.

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Wells International College Project
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Menu 1 – À la carte/seasonal

Menu 1 – Plan an À la carte/seasonal menu.

A. Customer preferences - Plan an À la carte/seasonal menu relevant to the season, location

and customer profile which you have identified in part 1 of this assessment.

B. Menu requirements - Your menu must contain at least three (3) choices for each of the
following:
 Entrée
 Main course
 Dessert

C. Menu balance - The menu must take the following into consideration:
 Colours
 Cooking methods
 Delicacies
 Flavours
 Nutritional values
 Presentation
 Seasonally available ingredients
 Tastes
 Textures

D. Draft menu - Draft ideas for each menu item and present these to your chef, colleagues or
trainer and obtain feedback. Document what the feedback entailed and what you will change
as a result. Attach this draft and comments to this assessment marked “DRAFT”

E. Costing tool - Use the standard recipe cards (SRC’s) provided in the template
SITHKOP002_SR2_ALC/Seasonal_WIC for each dish, listing the ingredients, required
quantities and a short method for ten (10) portions.

F. Cost menu - Food cost should not exceed 34% for each dish – Compare and adjust menu
items accordingly to remain within budget, meet the required yield and maximise
profitability.

G. Menu Presentation - Present the menu in a format suitable for a guest with each menu item
priced individually
 Ensure the correct culinary terms are used for the style of menu
 The menu is in an easy to read font style, size and format
 Use suitable writing to promote the sale of menu items

Wells International College Project

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Menu 2 – Ethnic/buffet

Menu 2 – Plan an Ethnic/buffet menu

A. Customer preferences - Plan an ethnic/buffet menu relevant to the season, location and
customer profile which you have identified in part 1 of this assessment.

B. Menu requirements - Your menu must contain the following:

 2 x Salads/appetisers
 2 x Hot dishes
 1 x Starch/farinaceous
 1 x Vegetable
 2 x Desserts

C. Menu balance - The menu must take the following into consideration:
 Colours
 Cooking methods
 Delicacies
 Flavours
 Nutritional values
 Presentation
 Seasonally available ingredients
 Tastes
 Textures

D. Draft menu - Draft ideas for each menu item and present these to your chef, colleagues or
trainer and obtain feedback. Document what the feedback entailed and what you will change
as a result. Attach this draft and comments to this assessment marked “DRAFT”

E. Costing tool - Use the banquet analysis sheet (BAS) provided in

SITHKOP002_SR4_Ethnic/Buffet_WIC to cost the buffet, listing the ingredients and required
quantities for fifty (50) PAX.

F. Cost menu - Food cost should not exceed $600 for the buffet (30% @ $40 per head) –
Compare and adjust menu items accordingly to remain within budget, meet the required
yield and maximise profitability.

G. Menu presentation - Present the ethnic/buffet menu in a format suitable for a guest with
the total price for the buffet included.
 Ensure the correct culinary terms are used for the style of menu
 The menu is in an easy to read font style, size and format
 Use descriptive writing to promote the sale of menu items

Wells International College Project

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Menu 3 – Cyclical

Menu 3 – Plan a Cycle menu

A. Customer preferences - Plan a cyclical menu to run over 1 week Monday to Friday five (5)
days relevant to the season, location and customer profile which you have identified in part 1
of this assessment.

B. Menu requirements - 1-week cyclic menu consisting of breakfast, lunch and dinner.
Your menu must contain at least one (1) menu option for each of the following for five (5)
days:
 Breakfast
 Lunch
 Dinner

C. Menu balance - The menu must take the following into consideration:
 Colours
 Cooking methods
 Delicacies
 Flavours
 Nutritional values
 Presentation
 Seasonally available ingredients
 Tastes
 Textures

D. Draft menu - Draft ideas for each menu item and present these to your chef, colleagues or
trainer and obtain feedback. Document what the feedback entailed and what you will change
as a result. Attach this draft and comments to this assessment marked “DRAFT”

E. Costing tool - Use the standard recipe cards (SRC’s) provided in

SITHKOP002_SR5_Cycle_WIC to cost one (1) day of your menu (Breakfast, Lunch & Dinner)
listing the ingredients, required quantities and a short method for ten (10) portions.

F. Cost menu - Food cost should not exceed 34% for a total cost per day – Compare and adjust
menu items accordingly to remain within budget, met the required yield and maximise
profitability.

G. Menu presentation - Present the cyclical menu in a format suitable for a guest with a daily
price
 Ensure the correct culinary terms are used for the style of menu
 The menu is in an easy to read font style, size and format
 Use descriptive writing to promote the sale of menu items

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Wells International College Project
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Menu 4 – Degustation

Menu 2 – Plan a Degustation menu

A. Customer preferences - Plan a degustation menu comprising of at least 5 courses relevant to

the season, location and customer profile which you have identified in part 1 of this
assessment.

B. Menu requirements - Your menu must contain at least five (5) courses

C. Menu balance - The menu must take the following into consideration:
 Colours
 Cooking methods
 Delicacies
 Flavours
 Nutritional values
 Presentation
 Seasonally available ingredients
 Tastes
 Textures

D. Draft menu - Draft ideas for each menu item and present these to your chef, colleagues or
trainer and obtain feedback. Document what the feedback entailed and what you will change
as a result. Attach this draft and comments to this assessment marked “DRAFT”

E. Costing tool - Use the standard recipe cards degustation (SRC’s) provided in
SITHKOP002_SR3_Degustation_WIC for each dish, listing the ingredients, required quantities
and a short method for ten (10) portions.

F. Cost menu - Food cost should not exceed 34% for the total price of the menu – Compare and
adjust menu items accordingly to remain within budget, meet the required yield and
maximise profitability.

G. Menu presentation - Present the menu in a format suitable for a guest with a total price for
the menu.
 Ensure the correct culinary terms are used for the style of menu
 The menu is in an easy to read font style, size and format
 Use descriptive writing to promote the sale of menu items

Wells International College Project

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Menu 5 – Table d’hôte/set

Menu 2 – Plan an Table d’hote/Set menu

A. Customer preferences - Plan a table d’hôte/set (alternate drop) menu relevant to the
season, location and customer profile which you have identified in part 1 of this assessment.

B. Menu requirements - Your menu must contain at least two (2) courses for each of the
following:
 Entrée
 Main Course
 Dessert

C. Menu balance - The menu must take the following into consideration:
 Colours
 Cooking methods
 Delicacies
 Flavours
 Nutritional values
 Presentation
 Seasonally available ingredients
 Tastes
 Textures

D. Draft menu - Draft ideas for each menu item and present these to your chef, colleagues or
trainer and obtain feedback. Document what the feedback entailed and what you will change
as a result. Attach this draft and comments to this assessment marked “DRAFT”

E. Costing tool - Use the standard recipe cards (SRC’s) provided in SITHKOP002_SR6_Set /
TDH_WIC for each dish, listing the ingredients, required quantities and a short method for
ten (10) portions.

F. Cost menu - Food cost should not exceed 34% for each dish – Compare and adjust menu
items accordingly to remain within budget, met the required yield and maximise profitability.

G. Menu presentation - Present the menu in a format suitable for a guest with a total price for
the menu.
 Ensure the correct culinary terms are used for the style of menu
 The menu is in an easy to read font style, size and format
 Use descriptive writing to promote the sale of menu items

Wells International College Project

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Part 3: Evaluate and revise menus
To complete this part of the assessment, you are required to use a range of feedback options to
evaluate menus using the template provided below.
1. You must select two (2) types of feedback from the list below.
2. Record details of the feedback received from the two (2) groups selected.
3. Provide recommended adjustments based on feedback or sales data.
4. Menu 5: Table d’hôte/set must include customer satisfaction discussion with a real or
simulated customer. Provide two (2) questions that you have asked of the customer to clarify
feedback and to assist in menu choice.

Evaluate Menus

Part 3.1
Menu 1: À la carte/seasonal Feedback received - details
Select 2 from this group 1 - Smoked Paprika Scotch Fillet
☐ Customer satisfaction discussions from: Steak Served with Soft Lentils Mixed
Customers Baby Spinach
Employees (reduce the descriptions as it has
☐ Customer surveys been over-described):)
☒ Improvements suggested by: paprika infused scotch fillet with lentil
customers
and baby spinach
managers
peers  
staff 2 - Smoked Salmon Pasta with Sour
supervisors Cream Served Baby Spinach and
suppliers Fresh Dill
☐ Regular staff meetings that involve menu repetitive ingredients: baby spinach ,
discussions consider to replace to other
☐ Seeking staff suggestions for menu items ingredients
☐ Sales data
3 - Ricotta-Stuffed Mushrooms
Combined with Zucchini, Eggplant
Served with Ratatouille
(Ratatouille has included zucchini and
eggplant, change the description
please)

Recommended adjustments to menu based on feedback and profitability

1 – I will change the description as suggested

2 – I will change the Baby spinach because is repeated.

3 – the same issue , I will change the description

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Part 3.2
Menu 2: Ethnic/buffet Feedback received - details
Select 2 from this group change the font size, the letters are
☐ Customer satisfaction discussions from: too small. contents are all good.
Customers
Employees
☐ Customer surveys
☒ Improvements suggested by:
customers
managers
peers
staff
supervisors
suppliers
☐ Regular staff meetings that involve menu
discussions
☐ Seeking staff suggestions for menu items
☐ Sales data
Recommended adjustments to menu based on fe edback and profitability

I will increase the font size of letters

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Part 3.3
Menu 3: Cyclical Feedback received - details
Select 2 from this group change the font size, the letters are
☐ Customer satisfaction discussions from: too small. contents are all good.
Customers
Employees
☐ Customer surveys
☒ Improvements suggested by:
customers
managers
peers
staff
supervisors
suppliers
☐ Regular staff meetings that involve menu
discussions
☐ Seeking staff suggestions for menu items
☐ Sales data
Recommended adjustments to menu based on feedback and profitability
I will increase the font size of letters

Part 3.4
Menu 4: Degustation Feedback received - details

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 Select 2 from this group change the font size, the letters are
☐ Customer satisfaction discussions from: too small. contents are all good.
Customers
Employees
☐ Customer surveys
☒ Improvements suggested by:
customers
managers
peers
staff
supervisors
suppliers
☐ Regular staff meetings that involve menu
discussions
☐ Seeking staff suggestions for menu items
☐ Sales data
Recommended adjustments to menu based on feedback and profitability

I will increase the font size of letters

Part 3.5
Note for this menu: When developing this menu, you must have a discussion with a customer to
inform this menu choice. You may need to have this discussion as a simulated conversation with your
assessor or another class mate.

Provide two (2) questions that you have asked of the customer to clarify feedback and to assist with
your menu choice.

Menu 5: Table d’hôte/Set Feedback received - details

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Select 1 from this group change the font size, the letters are
☒ Customer satisfaction discussions from: too small. contents are all good.
Customers
Employees
☐ Customer surveys
☒ Improvements suggested by:
customers
managers
peers
staff
supervisors
suppliers
☐ Regular staff meetings that involve menu
discussions
☐ Seeking staff suggestions for menu items
☐ Sales data
Two (2) Questions asked of the customer to clarify feedback and to assist in menu choice
1. It is very important to ask the customer if he is allergic to prawn.

2. If the customer is allergic to pepper.

Recommended adjustments to menu based on feedback and profitability

I will increase the font size of letters

Wells International College Project

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Part 4: Project Assessment Checklist
This Assessment checklist will be used by your assessor check that all parts have been submitted to a
satisfactory standard.

TAS Instructions S S S S S Assessor Comments

K
NS NS NS NS NS
#
Menu Menu Menu Menu Menu
1 2 3 4 5

1 Identify s s S s S
customer
profile

2 Customer s S S S S
preferences

3 Menu S S S S S
requirements

4 Menu balance S S S S S

5 Draft menu S S S S S

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TAS Instructions S S S S S Assessor Comments
K
NS NS NS NS NS
#

6 Costing tool S S S S S

7 Cost menu S S S S S

8 Menu S S S S
Presentation

9 Evaluate S S S S S
Menus

10 Responding to s s s S s
customer
feedback

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TAS Instructions S S S S S Assessor Comments
K
NS NS NS NS NS
#

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Assessment Feedback
NOTE: This section must have the assessor signature and student signature to complete the
feedback.

Assessment outcome
☒ Satisfactory
☐ Unsatisfactory

Assessor Feedback
☒ Was the assessment event successfully completed?
☐ If no, was the resubmission/re-assessment successfully completed?
☐ Was reasonable adjustment in place for this assessment event?
If yes, ensure it is detailed on the assessment document.
Comments:

Good menu design, the layout is interesting and attractive. the costings are reasonable and accurate.
Overall it is good practical work. 

Carl shi 29-10-2021

Assessor name, signature and date:

Student acknowledgement of assessment outcome

Would you like to make any comments about this assessment?

Student name, signature and date

Paloma de Jesus Carneiro – 31/10/2021

Wells International College Demonstrations

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Page 24 of 25 special dietary needs
Wells International College Demonstrations
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Page 25 of 25 special dietary needs