Learner 1 Student ID: Student Name:

Learner 2 Student ID: Student Name:

Unit(s) of Competency and Code(s) SITHKOP010 Plan and cost recipes

Elements 1. Identify customer preferences.

2. Plan dishes. 3. Cost recipes. 4. Write dish description.
5. Evaluate dishes.
Trainer/Assessor

Assessment for this Unit of Competency Details

Assessment 1 Knowledge Review

Assessment 2 Short Answer

Assessment 3 MENU PROJECT
Assessment conducted in this instance: Assessment 1 2 3

Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required Yes Complete 2.

2. Provide details for the requirements and provisions for adjustment of assessment:

Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment

Signature Date

2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable
Name

Signature Date

Menu Project - SITHKOP010

ANIBT _ Brunswick Campus 1 of 17
Version 1.0 July 2023
Responsibility: Manager of Hospitality Training Facilities
 Candidate Instructions

This is a Project Assessment. Your Trainer/Assessor will explain this assignment and set a date and time
to complete and submit this Menu Project Assignment.

 This is a GROUP assignment.

 The assignment must be accompanied by a cover sheet specifying the details.
 No late submissions will be accepted unless an application for extension (in writing) has been
lodged and approved before submission is due.
 Student is to prepare the Assignment with a word processor program (MS Word).
 The grading system for the assignment will be based on the clarity & professionalism of writing and
the presentation as well as the number/amount of criteria covered in this Assignment.
 To achieve “SATISFACTORY” Outcome each question must be addressed to demonstrate
competence.
 Ask your assessor if you do not understand a question.

ASSESSMENT DETAILS

 This is a summative assessment. The learner is to answer all questions and be competent in them.
The candidate will only be deemed competent after successfully completing all three assessment
tasks required by the unit of competency.
 For information on re-assessment and assessment appeals please refer to the relevant policy and
procedure in the student handbook.

ACCESS AND EQUITY

ANIBT accommodates students with reasonable adjustments to training and assessments. This could
include variations in course delivery or assessment methodology and it is the responsibility of
Trainer/Assessors to coordinate this in consultation with the Manager of Hospitality Training Facilities.
When making reasonable adjustments to assessments and assessment processes, assessors need to
focus particularly upon validity and fairness. If, as a student you feel you have special needs that
require your Trainer/Assessor to apply a reasonable adjustment – please discuss this with your
Trainer/Assessor at the beginning of the subject studies.

PLAGIARISM

Plagiarism is the act of representing as one’s own original work the creative works of another, without
appropriate acknowledgement of the author or source. To avoid plagiarism – it is that you write your

Menu Project - SITHKOP010

ANIBT _ Brunswick Campus 2 of 17
Version 1.0 July 2023
Responsibility: Manager of Hospitality Training Facilities
assignment answers in your own words, but also reference any sources of information using the
Harvard Referencing System ( please ask your Trainer/Assessor if you require support with this).

COLLUSION

Collusion is the presentation by a student of an assignment as his or her own which is in fact the result
in whole or in part of unauthorized collaboration with another person or persons.

Collusion involves the cooperation of two or more students in plagiarism or other forms of academic
misconduct and as such both parties are subject to disciplinary action. Collusion or copying from other
students is not permitted and will result in NYC.

Plagiarism and collusion constitute cheating. Disciplinary action will be take against students who
engage in plagiarism and collusion as outlined in the schools’s policies. See ‘Student
Discipline/Misconduct Policy’ and ‘Assessment policy’.

Assignments must be typed using document software such as MS word; no handwritten assignments
will be accepted (unless prior written confirmation is provided by the Trainer/Assessor to confirm)

ASSESSMENT PROCESS

Assessment decisions will be based on your ability to demonstrate competency against all performance
criteria (included in this booklet) and required skills and knowledge outlined in the competency
standard. Competency will be determined after reviewing all of the evidence you have submitted.

Each piece of assessment will be graded Satisfactory (S) or Not Yet Satisfactory (NYS). When all
evidence has been gathered, your assessor will make a final judgement and sign off with Competent (C)
or Not Yet Competent (NYC). If you have been deemed competent your assessor will advise you of the
‘final judgement’ and feedbacks. Alternatively, you will be advised what further action you need to
take to achieve competency.

ASSESSMENT APPEALS: For information in regards to how appeals are to be managed and conducted
refer to student handbook pages 25-27.

RE-ASSESSMENT: For information on how the candidate will be re-assessed refer to student handbook
pages 38-39.

ASSESOR INSTRUCTIONS: All assessor instructions and guidelines are detailed in the trainer and
assessor responsibilities handbook.

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ANIBT _ Brunswick Campus 3 of 17
Version 1.0 July 2023
Responsibility: Manager of Hospitality Training Facilities
 Assessment Guidelines

What will be assessed

Performance Evidence
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the
context of the job role, and:

 plan and cost recipes for three complete dishes for four of the following menu types (12 recipes in total):
 à la carte
 buffet
 cyclical
 degustation
 set or table d’hôte
 identify the food preferences of customer groups and use to inform recipe planning for the above 12 dishes

 seek feedback from supervisor or colleagues and implement improvements to dishes as required

 develop the above recipes using standard recipe cards in spreadsheet format, including:
 method
 portion size
 ingredients
 units of measure
 description
 equipment
 food cost percentage
 GST.

Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
 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:
 food cost percentage
 budgeted sales price
 standard measures

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ANIBT _ Brunswick Campus 4 of 17
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Responsibility: Manager of Hospitality Training Facilities
  standard yield tests
 GST addition and subtraction
 characteristics of different menu types listed in the performance evidence, including portion size

 food preferences relating to:

 classical and contemporary dining trends

 cultural and ethnic influences
 seasonal dishes
 variety of food products
 characteristics of different customer groups:

 age range
 buying power
 gender
 dietary requirements or preferences
 location
 social and cultural background

 influence of seasonal products and commodities on recipe content

 culinary terms for a variety of cuisines.

Place/Location where assessment will be conducted

 ANIBT Brunswick Campus – Unit 2 / 306 Albert Street, Brunswick, Victoria 3056
 Responsibility: Manager of Hospitality Training Facilities

Resource Requirements

Pen, paper, calculator, Computer

Instructions for assessment including WHS requirements

You are required to address each question in this assessment.

Once you have completed all questions, check all responses and calculations.
Your trainer will be providing you with feedback.

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ANIBT _ Brunswick Campus 5 of 17
Version 1.0 July 2023
Responsibility: Manager of Hospitality Training Facilities
Statement of Authenticity

I acknowledge that I understand the requirements to complete the assessment tasks

The assessment process including the provisions for re-submitting and academic appeals were
explained to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have
acknowledged or referenced all sources of information I have used for the purpose of this assessment

Student Signature 1: Date: / /

Student Signature 2: Date: / /

This assessment: First Attempt 2nd Attempt Extension – Date: / /

Satisfactory Not Yet Satisfactory

RESULT OF ASSESSMENT
Feedback to Student:

Assessor(s) Signature(s): Date: / /

RE – ASSESSMENT

(If required)

Due Date: _______________________________ Signature of Assessor: ___________________

Name of Assessor: ________________________

Date of Re-Assessment: _____________________

The Candidate was assessed as: (Please TICK)

O Satisfactory (S) O Not Yet Satisfactory (NYS)

Menu Project - SITHKOP010

ANIBT _ Brunswick Campus 6 of 17
Version 1.0 July 2023
Responsibility: Manager of Hospitality Training Facilities
 Assessment Guidelines

 You are required to follow the instructions closely in order to achieve the set tasks. The basis for all
tasks is the industry standards of the hospitality industry and the information provided in the unit
notes. The prices for all tasks shall reflect current prices relevant to your region.

 Prices for dry food commodities are taken from the wholesale food distributor catalogue for the
current month, which you will be given by your teacher or trainer together with this project task.

 You are permitted to use a calculator for the purpose of calculation of your commodities and
menus. However you must show how you obtain your results. This means the calculation steps
must be shown clearly.

 For example: it is not sufficient to state that a menu will need to cost e.g. $25.50, but you need
to show exactly how you reach this figure, in order to demonstrate competence in the principles
of menu calculation. To achieve this you must use the templates provided in the books or as
provided to you by your trainer.

 The attached Standard Recipe Card templates may be copied for your recipes as required.
Alternatively electronic formats will be provided to you by your teacher or trainer.

 The dietary guidelines for Australian Adults, Children and Adolescents in Australia provide the
basis for nutritional factors to be considered for the purpose of this project.

 Plan, cost, write and evaluate each of the menu types. The instructions on the following pages
outline the specific task requirements.

 The following formulas are relevant for this assessment:

Support Info

Food cost Percentage:

Food Cost : Sales Price x 100 = Food Cost Percentage %

Individual Menu Item (Variable %):

Portion Cost : Priced Menu Item x 100= Food Cost %

Setting the Selling Price:

Portion Cost : Targeted Food Cost Percentage x 100 = Selling Price

Menu Project - SITHKOP010

ANIBT _ Brunswick Campus 7 of 17
Version 1.0 July 2023
Responsibility: Manager of Hospitality Training Facilities
Your Tasks:
PART A
1. Identifying the customer and customer preferences for creating menus. The responses you
provide for this question will form the basis of your menus to be planned, costed and evaluated
for this assessment

 Provide an overview of the customers who frequent the restaurant in your workplace.
Describe the style of cuisine that is used and the menu type or different menu types which
are being used. Provide an overview of which entrées, main courses, desserts and specials
are the best sellers and what are the approximate price ranges for these.

Type of customers – Provide a description

Cuisine style(s) used in the establishment.(Modern Australian).

Menu Types used in the establishment

Menu Project - SITHKOP010

ANIBT _ Brunswick Campus 8 of 17
Version 1.0 July 2023
Responsibility: Manager of Hospitality Training Facilities
 Menu Planning - Plan and cost recipes for three complete dishes for four of the following menu
types (12 recipes in total):

2. Menu 1 – Plan and design à la carte menu.

Your Menu has to be based on Modern Australian Cuisine.

Given Food Cost 28 %

Menus must have to be designed and presented as a standard menu included with the description of
the food items, dietary & cultural needs and the prices.
From the menus provided, establish 3 standard recipe cards listing the ingredients and required
quantities. Costing must be done on a price per person basis and recipes need to show the number of
serves, food cost details, percentage and GST as provided in the SRC templates.
You must cost at least 1 dish from each course 1 entree, 1 main and 1 dessert.

 Entrées (one)

 Main Course (one)

 Desserts (one)

3. Menu 2 – Plan and design a buffet menu.

Your Menu has to be based on Modern Australian cusine

Given Food Cost 28 %

Define the type of buffet theme (eg Seafood Buffet,Breakfast buffet,Dinner buffet) you will plan, and
include suitable dishes typically included for such a buffet including provisions for all courses in your
buffet menu.
You must cost at least 1 dish from each course 1 entree, 1 main and 1 dessert.

 Entrées (one)

 Main Course (one)

 Desserts (one)

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ANIBT _ Brunswick Campus 9 of 17
Version 1.0 July 2023
Responsibility: Manager of Hospitality Training Facilities
4. Menu 3 – Plan and design a Cyclical Menu
Your Menu has to be based on Modern Australian cusine

Given Food Cost 28 %

Plan a cyclical menu to run over 1 week, lunch or dinner to cater for participants of a 1 week HACCP
seminar with a company next door. The menu must include 3 courses at a set price of $25.00 per
person and a food cost not exceeding 28%. The seminar is of duration of 1 week Monday to Friday and
is held consecutively over 2 months.
You must cost at least 1 dish from each course 1 entree, 1 main and 1 dessert.
 Entrées (one)

 Main Course (one)

 Desserts (one)

5. Menu 4 – Plan and design a degustation menu.

You Menu has to be based on Modern Australian cusine

Given Food Cost 28 %

Plan a degustation menu comprising of at least 5 courses, and offering 2 main course options.
Your must cost at least 1 dish from each course 1 entree, 1 main and 1 dessert.
 Entrées (one)

 Main Course (one)

 Desserts (one)

6. Menu 5 – Plan a set /table d’hôte menu.

You Menu has to be based on Modern Australian cusine

Given Food Cost 28 %

Plan a set or table d’hôte menu of your choice suitable to the customer profile /establishment you
have identified The menu needs to include 3 courses and may have a choice for each course and could
potentially make use of any by-products you have identified in e.g. your à la carte menu (Menu 1)

Menu Project - SITHKOP010

ANIBT _ Brunswick Campus 10 of 17
Version 1.0 July 2023
Responsibility: Manager of Hospitality Training Facilities
 General criteria for ALL Menu planning.

7. The dishes must provide a balanced variety on offer and within the courses offered including the
following:
o colours
o cooking methods
o delicacies
o flavours
o nutritional values
o presentation
o seasonally available ingredients
o tastes
o textures.

8. Draft ideas for each of the dishes listed in A., present these to your chef/colleagues or trainer and
obtain feedback.

9. Write the menu using an attractive font of your choice, no smaller than size 12.
 Ensure each dish is described accurately and in an appealing manner, and true in its
features and ingredients.
 Use correct culinary terms, language and grammar relevant to the style of cuisine

10. Ideas on seasonal availability:

 www.marketfresh.com.au
 www.sydneymarkets.com.au
 www.farmgatemarket.com.au/in-season/
 www.brisbanemarkets.com.au
 www.vegetables.co.nz

Menu Project - SITHKOP010

ANIBT _ Brunswick Campus 11 of 17
Version 1.0 July 2023
Responsibility: Manager of Hospitality Training Facilities
 RECIPE COST CALCULATOR
Recipe:
Cuisine type:
Description:

Yield: Date:
Food cost %:
Selling price: $ -
GST: $ -
Selling price +GST $ -
Ingredients Quantity Unit Purchase Unit Purchase unit cost/price Cost
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
Total cost of recipe: $0.00
Cost per portion: yield needed

Method:

Equipment
required:

Menu Project - SITHKOP010

ANIBT _ Brunswick Campus 12 of 17
Version 1.0 July 2023
Responsibility: Manager of Hospitality Training Facilities
 PART B

1. Select one dish and provide a “yield test” for the main ingredients used.

Yield refers: to the saleable portion from a commodity. We peel carrots for menu use thereby
reducing the actual weight. We therefore need to allow for this waste percentage when we order. To
do this we need to establish the required usable weight, and then allow for wastage to ensure we have
enough for service.

 Yield testing sample

Weight
Serving weight needed Costs

Peeling Raw Total

CARROTS Per serve loss weight serves kg $3.00 per kg

0.070 30% 0.100 200 20.000 $ 60.00

0.070 50% 0.140 200 28.000 $ 84.00

2. Explain how you will evaluate the individual dishes provided for your menus once they are
implemented.

3. How could you obtain feedback on your menu and the dishes included? Provide 4 examples which
information you would seek to make improvements

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ANIBT _ Brunswick Campus 13 of 17
Version 1.0 July 2023
Responsibility: Manager of Hospitality Training Facilities
 Assignment checklists for student to complete before submission.

ASSIGNMENT CRITERIA TICK () If the following

Criteria’s are met?
• Provides the following completed 5 menus:
 à la carte
 buffet
 cyclical
 degustation 
 set / table d’hôte

 The dishes selected are suitable to the type of restaurant/establishment



 The dishes provide variety and choice



 The dishes provide nutritional variety, balance and cater for special needs


 At least 12 dishes are itemised and costed separately from each menu in a
SRC 

 Provides yield test example for one menu dish



 Food costs are calculated



 Food cost percentages are listed on SRC



 Provides suggestions for evaluating success of menus once implemented



 Provides suggestions to collect feedback



 Designs menu format



 Presents a completed menu which is: Written using correct grammar /

Correct Spelling / Describes menu items using correct terms / Is attractive
and clear 

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ANIBT _ Brunswick Campus 14 of 17
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Responsibility: Manager of Hospitality Training Facilities
 For Trainer and Assessor only

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ANIBT _ Brunswick Campus 15 of 17
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Responsibility: Manager of Hospitality Training Facilities
Menu Assessment Criteria S NYS
1, 2, 3, 4 Element 1: Identify customer preferences.
&5
The type of customer relevant for the menu/establishment is identified

The cuisine style (s) are identified

The menu types used in the establishment are identified
The common popular items sold in the establishment are identified
An indicative pricing structure is provided for the basis of comparison
Element 2: Plan dishes.

The menu contains the number of dishes/choices as per instruction

relevant for the menu type

The dishes provided use a seasonal variety where relevant

The methods of cookery used for the dishes within one menu type provide
variety and repetitions are avoided

The colours within dishes and in a menu type are appealing

Dishes within a menu type provide a variety of tastes

Dishes within a menu type provide a variety of different textures

Main dishes or menus provide an acceptable nutritional balance according

to Australian Healthy guidelines for adults

The dishes / menu type is/are suitable for the clientele identified.

Element 3: Cost recipes.

Commodity is listed in a standard recipe card

The yield test values are establishes in a yield test sheet
The correct methods are used to calculate yields and net costs
Each dish is costed in the standards recipe card
The correct formulas are used for each type of calculation
The food cost for each dish does not exceed 28%

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ANIBT _ Brunswick Campus 16 of 17
Version 1.0 July 2023
Responsibility: Manager of Hospitality Training Facilities
 The correct methods for calculating mark-up are used

The profitability/maximum for each dish or menu is identified

All calculations are attached for reference as instructed for each menu
type
Element 4: Write dish description.

The menu/dish is written in an appealing way, creating interest

Classical garnishes are used correctly according to conventions (e.g. a

Wiener Schnitzel must use veal; if pork or chicken is used it must refer to
pork/chicken Schnitzel “Vienna Style”

The key features in each dish/menu are clearly listed

The correct culinary terms are used and explained where relevant

The menu structure is correct in order

The print type/font is clearly legible

Element 5: Evaluate dishes.

The menu /dishes is evaluated using evaluation methods outlines in the

instructions
The feedback is interpreted correctly

A sales analysis is performed where this is part of the evaluation strategy

Menu Project - SITHKOP010

ANIBT _ Brunswick Campus 17 of 17
Version 1.0 July 2023
Responsibility: Manager of Hospitality Training Facilities