Assessment Task 2 - Role Play/Presentation

Unit Assessment Pack (UAP) – Cover Sheet

Student and Trainer/Assessor Details
Student ID 14003199

Student name Yubraj Budhathoki

Contact number 0414747339

Email address [email protected]

Trainer/Assessor name yama hidler

Course and Unit Details

Course code SIT30821
Course name Certificate III in Commercial Cookery

Unit code SIT30821

Unit name Plan and cost recipe

Assessment Submission Method

☐ By hand to ☐ By email to ☒ Online submission via
trainer/assessor trainer/assessor Learning Management System
(LMS)

☐ By Australia Post to ☐ Any other method

RTO ______________________________________________
___
(Please mention here)

Student Declaration
• I certify that the work submitted for this assessment pack is my own. I
have clearly referenced any sources used in my submission. I
understand that a false declaration is a form of malpractice.
• I have kept a copy of this assessment pack and all relevant notes,
attachments, and reference material that I used in the production of the
assessment pack.
• For the purposes of assessment, I give the trainer/assessor of this
assessment the permission to:
o Reproduce this assessment and provide a copy to another
member of staff; and
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 o Take steps to authenticate the assessment, including
communicating a copy of this assessment to a checking service
(which may retain a copy of the assessment on its database for
future plagiarism checking).

Student signature: Yubraj Budhathoki________________________________

Date: 13/04/2023____/_____/______________

Assessment Plan
To demonstrate competence in this unit, you must be assessed as satisfactory in each of the
following assessment tasks.

Evidence recorded Evidence Type/ Method of assessment Sufficient evidence

recorded/Outcome
Unit Assessment Task 1 Unit Knowledge Test (UKT) S / NS (First Attempt)
S / NS (Second Attempt)
Unit Assessment Task 2 Role Play S / NS (First Attempt)
S / NS (Second Attempt)
Unit Assessment Task 3 Role Play S / NS (First Attempt)
S / NS (Second Attempt)
Final result C/NYC Date assessed

Trainer/Assessor Signature

Trainer/Assessor Feedback

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Role play task:

Scenario:
Chops & Hops is a restaurant located in Sydney. You are working as a Senior Manager. The restaurant
has a wide range of customers. The restaurant has many loyal customers. Chops & Hops has just
opened a second venue close to Darling Harbour. The restaurant wants to plan and cost basic menus
for dishes, or food product ranges for different types of cuisine or food service style considering the
customer preferences and business needs for the new restaurant.

The menu types that need to be developed are as follow:

 à la carte
 buffet
 cyclical
 degustation
 ethnic
 set
 table d’hôte
 seasonal

As a Senior Manager, part of your duties is to analyse customer preferences and develop the menus for
the new restaurant.

Your job responsibilities will include:

 Identifying and evaluating the food preferences of customer groups with differing characteristics
and using them to inform menu planning.
 Developing and costing menu types specified in the case study considering the customer
preferences
o Following the time constraints.
o Using a balanced variety of dishes and ingredients
o Determining the costs of supply for ingredients
o Calculating portion yields and costs from raw ingredients
o Responding to feedback and adjusting menus.
o Achieving desired profit margins, mark-up procedures and rates
o Using different types and styles of menus for dishes or food production ranges.
 Evaluating menu success by obtaining feedback from the customers and staff

members To plan and cost basic menus for dishes, you need to complete the following

activities:

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 7. Do you prefer menus that change seasonally or ones that change daily/weekly?
 This questionnaire must include at least four (4) questions for each menu type.
 The questions must be able to assess customer preference for different menu types.
Note: You must leave the “Customer preferences” column blank for the next part.
Questionnaire template:

Menu types Questions Customer preferences

À la carte Do you prefer having a choice of individual Variety of food productions.

dishes or a set menu?
How important is the price of each dish when Variety of food productions
selecting from an à la carte menu?
Do you prefer dishes with traditional or Variety of food productions.
contemporary flavors?

How important is the presentation of Contemporary eating habits.

each dish when selecting from an à la
carte menu?
Buffet Do you prefer having a wide variety of Variety of food productions.
dishes to choose from or a smaller
selection of high-quality dishes?

How important is the freshness of the Contemporary eating habits.

dishes when selecting from a buffet?

Do you prefer a buffet that offers dishes seasonal dishes

from different cuisines or one that
focuses on a specific cuisine?

How important is the aesthetic Cultural and ethnic influences

presentation of the dishes when selecting
from a buffet?
Cyclical Do you prefer menus that change seasonal dishes
seasonally or ones that change
daily/weekly?

How important is the use of seasonal dishes

seasonal/local ingredients when selecting
from a cyclical menu?

Do you prefer menus that are themed or Contemporary eating habits

ones that offer a variety of dishes?

How important is the price of each dish Variety of food productions.

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 when selecting from a cyclical menu?
Degustation Do you enjoy trying small portions of Cultural and ethnic influences
multiple dishes or larger portions of
fewer dishes?

How important is the presentation of Variety of food productions

each dish when selecting from a
degustation menu?

Do you prefer menus that offer classic Contemporary eating habits

dishes or experimental dishes?

How important is the use of premium Contemporary eating habits

ingredients when selecting from a
degustation menu?
Ethnic Do you prefer menus that offer a variety Contemporary eating habits
of dishes from different ethnic cuisines or
ones that focus on a specific cuisine?

How important is the authenticity of the Contemporary eating habits

dishes when selecting from an ethnic
menu?

Do you prefer spicier or milder dishes Cultural and ethnic influences

when selecting from an ethnic menu?

How important is the price of each dish Cultural and ethnic influences
when selecting from an ethnic menu?
Set Do you prefer having a choice of dishes Contemporary eating habits
within a set menu or a pre-determined
selection of dishes?

How important is the variety of dishes Cultural and ethnic influences

when selecting from a set menu?

How important is the variety of dishes Cultural and ethnic influences

when selecting from a set menu?

How important is the value for money Cultural and ethnic influences
when selecting from a set menu?
Table d’hôte Do you prefer menus that offer a variety popular menu item
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 of dishes or ones that focus on a specific
cuisine?

How important is the quality of Cultural and ethnic influences

ingredients when selecting from a table
d’hôte menu?

Do you prefer classic dishes or more popular menu item

experimental dishes when selecting from
a table d’hôte menu?

How important is the price of each dish popular menu item

when selecting from a table d’hôte
menu?
Seasonal Do you prefer menus that focus on seasonal dishes
seasonal ingredients or ones that offer a
variety of dishes?

How important is the use of fresh and seasonal dishes

locally sourced ingredients when
selecting from a seasonal menu?

Do you prefer classic dishes or more seasonal dishes

experimental dishes when selecting from
a seasonal menu?
seasonal dishes
How important is the presentation of
each dish when selecting from a seasonal
menu?

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Part B: Identify customer preferences.

In this part, different customers will visit the restaurant. These customers will be from diverse
backgrounds and will have a range of food preferences related to:
 contemporary eating habits
 cultural and ethnic influences
 popular menu items
 quick service foods
 seasonal dishes
 variety of food products.

Using the questionnaire prepared in part A, you need to identify their customer preferences for different
menu types.

You must listen and respond to routine customer feedback and ask questions that inform menu choice.

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Activity 2: Plan menus

In this activity, you are required to evaluate the customer foodservice preferences and plan menus to
meet those preferences.

To plan the menus, you need to arrange a meeting with the Restaurant Manager and the Restaurant
owner.

Before the meeting, you are required to:

 Analyse the outcomes of the questionnaire to identify customer preferences.
 Generate a range for the dishes to be included in each menu type and assess their merits. Use
the template provided.
 Complete meeting agenda template.

During the meeting, you are required to:

 Discuss the customer preferences with the Restaurant Manager and the Restaurant owner.
 Discuss the merits of dishes selected for each menu type.
 Ask the Restaurant Manager and the Restaurant owner regarding the restaurant’s service style
and cuisine.
 Select a balanced variety of dishes or food production items for the style of service and cuisine.
 Seek the Restaurant Manager’s and the Restaurant owner’s suggestions regarding menu items.
 Gather feedback regarding the improvements that can be made to the selected dishes.
 Document the finalised menu items for each menu type in the given Menus Plan

template The Restaurant Manager and the Restaurant owner will:

 Discuss the restaurant’s service style and cuisine.

 Provide their suggestions regarding the menu items for different menu types.
 Discuss the dishes that they think would be more profitable and will be in higher demand.
 Finalise menu items for each menu type.

After the meeting, you must complete the “Minutes-of-Meeting” template provided below.

Templates

Meeting agenda template:

Date/Time: 13/04/ 2023 11pm

Location: RIDGE CAFÉ
Chairperson: YAMA HILDER
Meeting Attendees: MOUSAM JUNG SENIOR MANAGER
Full names and roles YUBRAJ BUDHATHOKI RESTURANT MANAGER
SAFAL CHETTRI RESTURANT OWNER
Agenda Item/Topic Discussion/Outcomes Action Officer Due Date
Welcome
Identify customer preferences Amrit lama 8/3/2023
(Agenda item 1)

Topic?

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 Discuss the restaurant style Amrit lama 8/3/2023
(Agenda item 2)

Topic?

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 Finalize menu items Amrit lama 8/3/2023
(Agenda item 3)

Topic?

Summary Overall Summary

Discussed customer

preferences, the restaurant

style and menu items to

finalize.

Decision/s

choosing menu items,

refining branding, and

determining marketing

strategies.

Action/s if any marketing plan to

promote the restaurants offering
and attracts customer
Next Meeting 8/03/2023
Time/date
Meeting closed at:
Minutes are a true and Approved/confirmed by whom?
accurate record of the SAFAL CHETTRI
meeting

Meeting minutes template:

Minutes of Meeting

90MIN

Meeting Objective:

IDENTIFY THE

CUSTOMERS

PREFERENCES AND

MAKE A SUITABLE

MENU

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 Attendees:

MOUSAM JUNG

SENIOR MANAGER

YUBRAJ

BUDHATHOKI

RESTURANT

MANAGER

SAFAL CHETTRI

RESTURANT

OWENER

Venue: RIDGE CAFÉ

Date:13/04/2023
No. Points Discussed Actions Target Date
Suggested
1. Review different menu types and Brainstorm ideas for 10/03/2023
discuss customer preferences. customer preference
questionnaire.
2.
Finalize customer preference Assign tasks for 10/03/2023
questionnaire. distributing and
collecting the
questionnaire from
customers.
3.
Collect and analyse the Discuss findings and 10/03/2023
questionnaire data. identify popular
menu types and
dishes.
4.
Use the collected data to Finalize the menu 10/03/2023
create a suitable menu that and create
caters to the preferences of promotional
the customers. materials.

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 Signature of attendee 1: Signature of attendee 2:

Signature of attendee 3: Signature of attendee 4:

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Menus Plan template:

Menus Plan template

Menu types Finalized Items
À la carte Grilled salmon with roasted vegetables

lemon butter sauce

Chicken Parmesan with linguine

sweet potato fries

Buffet Tomato basil soup

Beef and broccoli stir-fry

Butter chicken

Vegetable biryani
Cyclical mushroom risotto

Grilled corn

Butternut squash soup with maple cream

Pumpkin risotto with sage butter

Degustation Lemon sorbet

Lobster bisque

Dark chocolate tart with raspberry coulis

roasted tomatoes with herbs and spices

Ethnic Chicken fajitas with peppers and onions

Teriyaki salmon

Chicken katsu curry with miso soup

Margherita pizza
Set garlic mashed potatoes

Chocolate lava cake with vanilla ice cream

Grilled beef tenderloin with roasted vegetables

Vegetable curry with rice and garlic bread
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 Table d’hôte Warm apple tart with ice cream
roasted vegetable with rice pilaf
Butternut squash soup with maple cream

chocolate lava cake

Seasonal mushroom risotto
pork belly salad
pan fry salmon
squash soup

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Activity 3: Cost menus.

Part A:

In this activity, you will cost the menus using the Cost Menus Template, and by performing the following
tasks:

1. List itemized proposed components/Individual ingredients of dishes you have finalised in

Activity 2
2. Calculate the portion yields using the following steps:
a. Calculate the original weight of the raw ingredient
b. Process raw ingredients to determine edible product weight
c. Record the waste or trim weight loss during processing
d. Subtract waste or trim weight from original weight to calculate edible product weight
e. Calculate yield using the following formula:
i. Yield % = Edible product weight / Original weight * 100
3. Calculate costs from raw ingredients using the following formula:
a. Cost of raw ingredients = Original cost * (Yield Percentage/100)
4. Calculate the cost of producing dish by adding costs of all the raw ingredients
5. Mark dishes as cost-effective if average portion yields of all the proposed components of a dish
are greater than fifty (50) per cent

Cost menus Template

Menu type Finalized Proposed Calculate Cost of Raw Cost of Cost-effective
Dishes components/ portion Ingredients Producin (Yes/No)
Individual yields g g Dish
Ingredients
À la carte Grilled salmon fillet (87.5/100) $7 $6.13 yes
salmon Assorted (87.5/100) $2
with vegetables $1.75
roasted
Olive oil, salt, (100)
vegetables
and pepper
$7.88

lemon Butter: (75/100) = $2 $1.50 yes

butter sauce lemon juice 100 $1 $1

$2.50

Chicken Chicken $5 $4.38 yes

Parmesan breast: (87.5/100)
with
Linguine (100/100) $1
linguine $1
pasta
Tomato sauce $1 $0.94 $0.94
(93.75/10 $6.32
0
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 Top of Form Top of Top of Form
Form

sweet $1.50 yes

potato fries potatoes (75/100) = $2 $1
oil 100 $1
$2.50

Buffet Tomato Tomatoes 99% 2 2 yes

basil soup 0.20
chicken broth 100% 2 2.2

salt, black 100% 0.20

pepper

Beef and broccoli 80% 5 6 yes

beef 100% 0.10 0.1
broccoli 6.1
stir-fry

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 Butter chicken butter 100% 6 6.6 yes
chicken 99% 0.8 0.8
7.4
Vegetable vegetable 99% 4 4.4 yes
rice 100% 0.20 0.2
biryani 4.6

yes

Cyclical mushroom mushroom 99% 3 3 yes

risotto

Grilled corn corn 95% 3 3.6 yes

salt 100% 0.20 0.2
3.8

Butternut squash butter 100% 4 4 yes

maple cream and 100% 1 1
soup with maple syrup 5
cream

Pumpkin risotto pumpkin 80% 4 4.4 yes

butter 100% 2 2.1
with sage butter 6.5

Degustatio Lemon sorbet lemon 95% 4 4.4 yes

n

Lobster bisque lobster 80% 2 2 yes

lemon juice 100% 1 1
3

Dark chocolate raspberry 100% 5 5 yes

chocolate 100% 2 2
tart with 7
raspberry coulis

4 4 yes
2.2
roasted tomatoes tomato 99%

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 with herbs and herbs 100% 6.6
spices
Ethnic yes

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 Chicken fajitas with chicken 90% 4 4.4 yes
onions 96% 0.4 0.4
peppers and onions 4.8

Margherita pizza flour 100% 4 4 yes

cheese 100% 3 3.6
7.6

Chicken katsu curry chicken 95% 5 5 yes

soup 100% 3 3.3
with miso soup ingredient 8.3

Teriyaki salmon salmon 100% 6 7.2 yes

spices and 100% 0.6 0.6
herbs 7.8

Set garlic mashed potato 95% 6 7.2 yes

cream 100% 0.6 0.6
potatoes 7.8

Chocolate lava cake chocolate 100% 8 8.4 yes

cream 100% 2 2
with vanilla ice 10.4
cream

Grilled beef beef 100% 6 6 yes

vegetable 95% 2 2
tenderloin with 8
roasted vegetables

Vegetable curry with vegetable 95% 2 2 yes

rice and garlic bread bread 99% 2 2
rice 1005 4

‘Table Warm apple tart with deiced apple 100% 7 7.70 yes
d’hôte ice cream ice cream 100% 4 4.40
12.10

roasted vegetable with vegetables 98% 4 4.40 yes

rice pilaf rice 100% 2 2.2
6.6

Butternut squash 2 2 yes

butter 100% 1 1
soup with maple maple cream 100% 3
and syrup
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 cream

yes

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 chocolate lava bread 99% 3 3.15 yes
cake chocolate 100% 4 4
7.15

Seasonal mushroom mushroom 99% 1 1 yes

risotto 3 3.3
4.3

pork belly pork 99% 8 8.8

4.4
yes
salad 13.2
lettuce 100% 4

pan fry salmon 100% 3 3 yes

salmon 1 1
4

squash soup salt 100% 9 9.9 yes

squash 99% 4 4
13.9

Beef and broccoli stir-fry N/A N/A N/A Yes

Butter chicken N/A N/A N/A Yes
Vegetable biryani N/A N/A N/A Yes

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Part B: In this part to attain the profitability of five (5) per cent all the dishes must be sold by adding
fifteen (15) per cent mark-up above the cost of producing the dish. You are required to perform the
following tasks:

 Calculate Selling price using the cost of producing dish you have calculated in Part A and by
using the following formula:
o Selling price = (Cost of producing dish * 15%) + Cost of producing the dish

Note: Ten (10) per cent mark-up will be used to cover ancillary expenses

Profitability Template
Menu types Cuisine Cost of Producing Dish Mark-ups Selling Price
Name Percentage
À la carte Grilled $6.13 0.38 6.51
salmon with
roasted
vegetables

lemon butter $2.50 0.48 2.98

sauce
Chicken $6.32 0.80 7.12
Parmesan
with linguine

sweet potato $2.50 0.68 3.18

fries
Buffet Tomato basil 2.2 0.33 5.5
soup

Beef and 6.1 0.92 2.5

broccoli stir-
fry

Butter 7.4 1.11 7

chicken

Vegetable 4.6 0.69 8.5

biryani
Cyclical mushroom 3.8 0.57 5
risotto

Grilled corn 6.5 0.98 4.5

Butternut 5 0.75 7.5

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 squash soup
with maple
cream

Pumpkin 8.7 1.3 5.75

risotto with
sage butter
Degustation Lemon 6.6 0.99 10
sorbet

Lobster 3 0.45 7.7

bisque

Dark 6 0.90 3.5

chocolate
tart with
raspberry
coulis

Dark 7 1.05 6.9

chocolate
tart with
raspberry
coulis
Ethnic Chicken 6.6 0.99 8
fajitas with
peppers and
onions
Margherita 4.8 0.72 7.5
pizza

Chicken 7.6 1.14 5.5

katsu curry
with miso
soup

Teriyaki 8.3 1.3 8.8

salmon
Set garlic 7.8 1.17 9.6
mashed
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 potatoes

Chocolate 10.4 1.56 9

lava cake
with vanilla
ice cream

Grilled beef 8 1.20 11.6

tenderloin
with roasted
vegetables
Vegetable 4 0.6 9.5
curry with rice
and garlic
bread
Table d’hôte Warm apple 12.10 1.8 4.7
tart with ice
cream
roasted 6.6 0.99 14.5
vegetable with
rice pilaf

Butternut 3 0.45 7.6

squash soup
with maple
cream
chocolate lava 7.15 1.1 3.5
cake
Seasonal mushroom 4.3 0.65 8
risotto
pork belly 13.2 1.98 5
salad
pan fry 4 0.6 15
salmon
squash soup 13.9 2 4.8

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Activity 4 Write Menu Content

In this activity, you are required to complete the given Menu Content Template. You must ensure the
following while completing the template:

 Menu must be written using words that appeal to the customer base and business service style
 Correct names for the style of cuisine must be used
 Descriptive writing must be used to promote sales of menu items

Profitability Template
Menu types Menu Content
À la carte Grilled salmon with roasted vegetables and lemon butter sauce: No adjustment needed.
Chicken Parmesan with linguine and sweet potato fries: Increase the selling price by 10%
because the cost of producing the dish can be increased by 20% to maintain profitability

Buffet Tomato basil soup, beef and broccoli stir-fry, butter chicken, and vegetable biryani: No
adjustment needed.

Cyclical Mushroom risotto and grilled corn: No adjustment needed.

Butternut squash soup with maple cream and pumpkin risotto with sage butter: Increase the
selling price by 10% because the cost of producing the dish can be increased by 20% to
maintain profitability.

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 Degustation Lemon sorbet, lobster bisque, dark chocolate tart with raspberry coulis, and roasted
tomatoes with herbs and spices: No adjustment needed

Ethnic Chicken fajitas with peppers and onions, teriyaki salmon, and chicken katsu curry with
miso soup: No adjustment needed.
Margherita pizza: Increase the selling price by 10% because the cost of producing the dish
can be increased by 20% to maintain profitability.

Set Garlic mashed potatoes and vegetable curry with rice and garlic bread: No adjustment
needed.
Chocolate lava cake with vanilla ice cream and grilled beef tenderloin with roasted
vegetables: Increase the selling price by 10% because the cost of producing the dish can be
increased by 20% to maintain profitability.

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 Table d’hôte Warm apple tart with ice cream, roasted vegetable with rice pilaf, and butternut squash
soup with maple cream: No adjustment needed.
Chocolate lava cake: Increase the selling price by 10% because the cost of producing the
dish can be increased by 20% to maintain profitability.

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 Seasonal Mushroom risotto and squash soup: No adjustment needed.
Pork belly salad and pan fry salmon: Increase the selling price by 10% because the cost of
producing the dish can be increased by 20% to maintain profitability.

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Activity 5: Evaluate Menu Success

Task 5.1: In this task, you are required to seek ongoing feedback using given survey questions from at
least 5 staff and customer to improve menu performance.

Survey Questionnaire
What did you like about our food menu?
I really enjoyed the grilled salmon with roasted vegetables, it was delicious.
What did you dislike about our food menu?
I didn't like the chicken parmesan with linguine, it was a bit too heavy for my taste.

If you would like to change one thing on our menu, what would that be?
I think there could be more vegetarian options on the menu.

Do you find the sequence of menu items suitable if not, why?

Yes, I think the sequence of menu items is fine.

Do you find the typography legible?

Yes, the typography is easy to read.

Survey Questionnaire for Staff

Which menu item you like the most?
I really enjoyed the butternut squash soup with maple cream.
Which menu item you would like to remove?
I didn't like the mushroom risotto, it was a bit bland.
Which menu item can be improved?
I don't have access to your staff's opinions on the menu items, but based on typical
feedback from restaurant staff, some common suggestions for menu item
improvements include adjusting portion sizes, changing cooking methods, adding
more variety or options, improving presentation, and addressing any consistency
issues

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Task 5.2: In this task, you are required to complete the Menus Adjustment Template by performing the
following tasks:

 Assess the success of the menu against customer satisfaction and sales data
 Adjust menus items based on feedback
 Adjust menus to raise profitability by ten (10) per cent using the following formula:
o Selling price = (Cost of producing dish * 20%) + Cost of producing the dish

Menus Adjustment Template

Menu types Cusine Name Adjustment made Reasoning for New Selling Price
adjustment

À la carte Grilled salmon N/A N/A N/A N/A N/A N/A

with roasted
vegetables

lemon butter N/A N/A N/A N/A N/A N/A

sauce
Chicken N/A N/A N/A N/A N/A N/A
Parmesan with
linguine

sweet potato Take off the menu no potato in this N/A N/A N/A N
fries season

Buffet Tomato basil Take off the menu not selling N/A N/A
soup properly

Beef and N/A N/A N/A N/A N/A N/A

broccoli stir-fry

Butter chicken N/A N/A N/A N/A N/A N/A

Vegetable N/A N/A N/A N/A N/A N/A

biryani

Cyclical mushroom N/A N/A N/A N/A N/A N/A

risotto

Grilled corn N/A N/A N/A N/A N/A N/A

Butternut N/A N/A N/A N/A N/A N/A

squash soup
with maple
cream
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 Pumpkin risotto take off this menu no pumpkin in N/A N/A
with sage butter this season

Degustation Lemon sorbet N/A N/A N/A N/A N/A N/A

Lobster bisque N/A N/A N/A N/A N/A N/A

Dark chocolate N/A N/A N/A N/A N/A N/A

tart with
raspberry coulis

roasted tomatoes take off this menu not selling N/A N/A N/A N
with herbs and properly
spices
Ethnic Chicken fajitas N/A N/A N/A N/A N/A N/A
with peppers
and onions

Teriyaki salmon N/A N/A N/A N/A N/A N/A

Chicken katsu N/A N/A N/A N/A N/A N/A

curry with miso
soup

Margherita pizza N/A N/A N/A N/A N/A N/A

Set garlic mashed N/A N/A N/A N/A N/A N/A
potatoes

Chocolate lava N/A N/A N/A N/A N/A N/A

cake with vanilla
ice cream

Grilled beef N/A N/A N/A N/A N/A N/A

tenderloin with
roasted
vegetables

Vegetable curry take off this menu people don’t like N/A N/A
with rice and this that much
garlic bread
Table d’hôte Warm apple tart N/A N/A N/A N/A N/A N/A
with ice cream
roasted vegetable N/A N/A N/A N/A N/A N/A
with rice pilaf
Butternut N/A N/A N/A N/A N/A N/A
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 squash soup
with maple
cream

chocolate lava N/A N/A N/A N/A N/A N/A

cake
Seasonal mushroom risotto N/A N/A N/A N/A N/A N/A
pork belly salad N/A N/A N/A N/A N/A N/A
pan fry salmon N/A N/A N/A N/A N/A N/A
squash soup N/A N/A N/A N/A N/A N/A

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Performance Criteria/Performance Checklist
Your task must address the following performance criteria/ performance checklist.

S N/S Trainer/Assessor to complete

To be assessed as satisfactory (S) in this
(Comment and feedback to students)
assessment task the participant needs to
demonstrate competency in the following
critical aspects of evidence

a) Demonstrate skills to find out the food

preferences of customers to assess
 
their merits and discuss with relevant
personnel.

b) Successfully select menu items to

meet customer preferences according
 
to organisational service style and
cuisine to develop suitable menus.

c) Illustrate a balanced variety of

dishes/ingredients or food production
 
items for the style of service and
cuisine.

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d) Demonstrate skills to get feedback
from customers and others as well as
 
adjust menus accordingly to evaluate
the success of menus.

e) Successfully depict Oral

Communication by listening and
 
responding to routine customer
feedback and ask questions that
inform menu choice.

a) Illustrate the skills to solve

problems by:  
 Evaluate the foodservice
preferences of the customer
profile and plan menus to meet
those preferences.
f) Identify unprofitable menu items and
adjust menus to include high yield
dishes.

g) Demonstrate skills to plan and

organise by accessing and sorting all
 
information required for menu
planning and for coordinating a menu
development process.

h) Successfully use technology to use

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

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i) Skills to develop the menus with
commercial time constraints by
 
including organisation-specific
information for desired profit margins,
mark-up procedures and rates.

j) Skills to itemised proposed

components of included dishes or food
 
production items

k) Skills to calculated portion yields and

costs from raw ingredients.
 

l) Skills to assessed cost-effectiveness of

proposed dishes or food production
 
items and choose menu items that
provide a high yield.

m) Skills to price menu items to ensure

maximum profitability.
 

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n) Skills to write menus using words that
appeal to the customer base and fit
 
with the business service style.

o) Skills to use correct names for the

style of cuisine.
 

p) Skills to use correct names for the

style of cuisine.
 

q) Skills to use descriptive writing to

promote the sale of menu items.
 

r) Skills to seek ongoing feedback from

customers and others and use to
 
improve menu performance.

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s) Skills to assess the success of menus
against customer satisfaction and
 
sales data.

t) Skills to adjust menus based on

feedback and profitability.
 

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Assessment Results Sheet
Outcome First attempt:

Outcome (make sure to tick the correct checkbox):

Satisfactory (S) ☐ or Not Satisfactory (NS) ☐

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

Feedback:

Second attempt:

Outcome (make sure to tick the correct checkbox):

Satisfactory (S) ☐ or Not Satisfactory (NS) ☐

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

Feedback:

Student  I declare that the answers I have provided are my own work. Where I
Declaration
have accessed information from other sources, I have provided
references and or links to my sources.
 I have kept a copy of all relevant notes and reference material that I
used as part of my submission.
 I have provided references for all sources where the information is not
my own. I understand the consequences of falsifying documentation and
plagiarism. I understand how the assessment is structured. I accept that
the work I submit may be subject to verification to establish that it is my
own.
 I understand that if I disagree with the assessment outcome, I can
appeal the assessment process, and either re-submit additional evidence
undertake gap training and or have my submission re-assessed.
 All appeal options have been explained to me.

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 Student Signature

Date

Trainer/Assessor
Name
Trainer/Assessor I hold:
Declaration
☐ Vocational competencies at least to the level being delivered
☐ Current relevant industry skills
☐ Current knowledge and skills in VET, and undertake
☐ Ongoing professional development in VET

I declare that I have conducted an assessment of this student’s submission.

The assessment tasks were deemed current, sufficient, valid and reliable. I
declare that I have conducted a fair, valid, reliable, and flexible assessment.
I have provided feedback to the student.

Trainer/Assessor
Signature
Date

Office Use Only Outcome of Assessment has been entered into the Student Management
System

on (insert date)

by (insert Name)

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Appendix A: Reasonable Adjustments

Write (task name and number) where reasonable adjustments have been applied:

Reasonable Adjustments

•
Students with carer responsibilities, cultural or religious obligations, English as an additional
language, disability etc. can request for reasonable adjustments.
• Please note, academic standards of the unit/course will not be lowered to accommodate the
needs of any student, but there is a requirement to be flexible about the way in which it is
delivered or assessed.
• The Disability Standards for Education requires institutions to take reasonable steps to enable
the student with a disability to participate in education on the same basis as a student without
a disability.
• The trainer/assessor must complete the section below “Reasonable Adjustment Strategies
Matrix” to ensure the explanation and correct strategy have been recorded and implemented.
• The trainer/assessor must notify the administration/compliance and quality assurance
department for any reasonable adjustments made.
• All evidence and supplementary documentation must be submitted with the assessment pack
to the administration/compliance and quality assurance department.
Reasonable Adjustment Strategies Matrix (Trainer/Assessor to complete)

Category Possible Issue Reasonable Adjustment Strategy

(select as applicable)
 LLN  Speaking  Verbal assessment
 Reading  Presentations
 Writing  Demonstration of a skill
 Confidence  Use of diagrams
 Use of supporting documents such as wordlists
 Non-  Speaking  Discuss with the student and supervisor (if applicable)
English  Reading whether language, literacy and numeracy are likely to impact on
Speaking  Writing the assessment process
Backgroun
 Cultural  Use methods that do not require a higher level of language
d
background or literacy than is required to perform the job role
 Confidence  Use short sentences that do not contain large amounts
of information
 Clarify information by rephrasing, confirm understanding
 Read any printed information to the student
 Use graphics, pictures and colour coding instead of, or
to support, text
 Offer to write down, or have someone else write, oral
responses given by the student
 Ensure that the time available to complete the
assessment, while meeting enterprise requirements, takes
account of the
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 student’s needs

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Reasonable Adjustment Strategies Matrix (Trainer/Assessor to complete)

  Knowledge and  Culturally appropriate training

Indigenous understanding  Explore understanding of concepts and practical
 Flexibility application through oral assessment
 Services  Flexible delivery
 Inappropriate  Using group rather than individual assessments
training and  Assessment through completion of practical tasks in the field
assessment after demonstration of skills and knowledge.
 Age  Educational  Make sure font size is not too small
background  Trainer/Assessor should refer to the student’s experience
 Limited study  Ensure that the time available to complete the assessment takes
skills account of the student’s needs
 Provision of information or course materials in accessible format.
 Changes in teaching practices, e.g. wearing an FM microphone
to enable a student to hear lectures
 Supply of specialised equipment or services, e.g. a note-taker
for a student who cannot write
 Changes in lecture schedules and arrangements, e.g. relocating
classes to an accessible venue
 Changes to course design, e.g. substituting an assessment task
 Modifications to physical environment, e.g. installing lever taps,
building ramps, installing a lift
  Reading  Discuss with the Student previous learning experience
Educational  Writing  Ensure learning and assessment methods meet the student’s
background  Numeracy individual need
 Limited study
skills and/or
learning strategies
 Disability  Speaking  Identify the issues
 Reading  Create a climate of support
 Writing  Ensure access to support that the student has agreed to
 Numeracy  Appropriately structure the assessment
 Limited study  Provide information or course materials in accessible format,
skills and/or e.g. a text book in braille
learning strategies  Changes in teaching practices, e.g. wearing an FM microphone
to enable a student to hear lectures
 Supply of specialised equipment or services, e.g. a note taker
for a student who cannot write
 Changes in lecture schedules and arrangements, e.g.
relocating classes to an accessible venue
 Changes to course design, e.g. substituting an assessment task
 Modifications to physical environment, e.g. installing lever taps,
building ramps, installing a lift

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 Explanation of reasonable adjustments strategy used

Trainer/Assessor
Name
Trainer/Assessor
Declaration I declare that I have attached all relevant evidence to provide reasonable
adjustment. The training package guidelines and criteria have not been
compromised in the process of providing reasonable adjustment to the
student. I declare that I have conducted a fair, valid, reliable, and flexible
assessment. I have provided explanation of reasonable adjustments
strategy used, as required.

Trainer/Assessor
Signature
Date

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Appendix B: Learner Evaluation Form
Please complete this evaluation form as thoroughly as you can, in order for us to continuously improve
our training quality. The purpose of the evaluation form is to evaluate the areas below:

• logistics and support

• facilitation
• training material
• assessment

Your honest and detailed input is therefore, of great value to us, and we appreciate your assistance in
completing this evaluation form!

Unit of Trainer/Assessor
Competency Name
Name

Student Name Dates of Training

(Optional)

Employer/Work Date of
site (if Evaluation
applicable)

A Logistics and Support Evaluation

No. Criteria/Question

Strongly Agree
Disagree
Strongly
Disagree

Neutral

Agree
1 The communication regarding the required
attendance and time to study to pass this unit
was correct
2 The staff were efficient and helpful.
3 The training equipment and material used was
effective and prepared.
4 The training venue was conducive to learning
(set-up for convenience of students,
comfortable in terms of temperature, etc.)

Additional Comments on Logistics and Support

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 No. Criteria/Question

Disagree
Strongly

Strongly
Disagree

Neutral

Agree

Agree
B Trainer/Assessor Evaluation
1 The trainer/assessor was prepared
and knowledgeable on the subject of
the program
2 The trainer/assessor encouraged
student participation and input
3 The trainer/assessor made use of a
variety of methods, exercises,
activities and discussions
4 The trainer/assessor used the material
in a structured and effective manner
5 The trainer/assessor was approachable
and
respectful of the learners
6 The trainer/assessor was punctual and
kept to the schedule
7 The trainer/assessor was easy to
understand and used the correct
language

Additional Comments on Training

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