Plan and Cost Basic Menus - Assessment 2

This assessment task requires students to develop and cost seasonal à la carte, cyclical buffet, degustation, and set ethnic menus. The menus should offer a balanced variety of flavors, textures, and nutritional values. Students must also obtain feedback from trainers, chefs, managers, peers, and customers. The assessment includes the use of culinary terms, accurate cost calculations, and menu evaluations.

Assessment Details
Term and Year Term 1, 2019 Time allowed
Assessment No Assessment Weighting
Assessment
Descriptor Performance assessment –Plan cost and write a variety of
menus
Due Date Extension (if approved)
Re-Assessment Details
Term and Year Time allowed
Assessment No Re-assessment Fee Paid?
Assessment Type
Due Date No Extension
Student Details and Declaration
Student Name
Student ID Trainer/Assessor’s
Name Eleanor Layton
Student Declaration:
a. I declare that the work submitted is my own and has not
been copied or plagiarised from any person or source.
b. I have not submitted any part of this assignment
previously as part of another unit/course.
c. I acknowledge that I understand the requirements to
complete the assessment tasks.
d. The assessment process including the provisions for re-
submitting and academic appeals were explained to me and
I understand these processes.
Signature:
__________________________________
Date: _______/________/______
Assessment Outcome - To be completed by the Assessor
Assessor’s Name Eleanor Layton
Results Satisfactory Not Satisfactory Marks:
Re-assessment
eligibility Yes No Due Date:
This assessment First Attempt 2nd Attempt Late Penalty__________
FEEDBACK TO STUDENT
Progressive feedback to students, identifying gaps in competency and comments on positive improvements:
SITHKOP002 Plan and Cost Basic Menus Assessment 2 Page 1 of 21
Course Details
Course Name Certificate III in Commercial Cookery
Unit(s) of competency
Unit Code (s) and
Names
SITHKOP002 PLAN AND COST BASIC MENUS

______________________________________________________________________________________
______________________________________________________________________________________
______________________________________________________________________________________
______________________________________________________________________________________
Student Declaration: I declare that I have been
assessed in this unit and I have been advised of my
result. I am also aware of my right to appeal and the
reassessment procedure.
Signature: ____________________________
Date: ____/_____/_____
Assessor Declaration: I declare that I have
conducted a fair, valid, reliable and flexible
assessment with this student, and I have provided
appropriate feedback
Student did not attend the feedback session.
Feedback provided on assessment.
Signature: ____________________________
Date: ____/_____/_____
FEEDBACK TO STUDENT (FOR REASSESSMENTONLY)
______________________________________________________________________________________
______________________________________________________________________________________
______________________________________________________________________________________
Student Declaration: I declare that I have been re-
assessed in this unit and I have been advised of my
result. I am also aware of my right to appeal.
Signature: ____________________________
Date: ____/_____/_____
Assessor Declaration: I declare that I have
conducted a fair, valid, reliable and flexible
assessment with this student, and I have provided
appropriate feedback
Student did not attend the feedback session.
Feedback provided on assessment.
Signature: ____________________________
Date: ____/_____/_____
****************************** End of Cover Sheet *****************************
SITHKOP002 Plan and Cost Basic Menus
ASSESSMENT TASK 2: PLAN COST, WRITE AND EVALUATE MENUS
SITHKOP002 Plan and Cost Basic Menus Assessment 2 Page 2 of 21

PURPOSE OF THE ASSESSMENT TASK
Assessment Tool Plan cost, write and evaluate menus
To demonstrate satisfactory completion of this Assessment Task
the learner must:
Satisfactory
(S)
Not Satisfactory
(NS)
Identify customer requirements ☐ ☐
Plan menus as per instruction relevant for the menu type ☐ ☐
Cost menus using the correct formulas with calculations
attached for each menu type
☐ ☐
Write menu content, including the key features in each
dish clearly lists, used the correct culinary terms where
relevant, menu structure is correct and print type is legible
☐ ☐
Evaluate menu success by obtaining feedback from a
variety of sources, with evidence attached.
☐ ☐
Develop and cost the following menus:
 Seasonal Ala carte Menu
 Cyclical Buffet Menu
 Degustation Menu
 Set Ethnic Menu
☐ ☐
Overall Assessment Task Performance Satisfactory
(S)
Not Satisfactory
(NS)
Assessment Task 2: Plan cost, write and evaluate menus ☐ ☐
Resources required for this Assessment Task
Trainers and Assessors are required to ensure all learners have access to:
 Computer, MS Excel or similar software,
 Recipe selection relevant for this unit to cover all menu types specified in the assessment
 Australia New Zealand Food Standards Code
 Australian Dietary Guidelines
 Australian Guide to Healthy Eating’
 Seasonal Fruit and Vegetable Guide Australia
 http://www.mygreenaustralia.com/australian-fruit-and-vegetable-season-list/
SITHKOP002 Plan and Cost Basic Menus Assessment 2 Page 3 of 21

 Australian Guide to Healthy Eating
 Aboriginal and Torres Strait Islander Guide to Healthy Eating
 Nutrient Reference Values (NRV)
 Student Handout: Glossary of Industry Terms (Vegetables and Pulses)
 Student Handout: Glossary of Industry Terms (Pasta)
 Student Handout: Glossary of Industry Terms (Herbs and Spices)
 Student Handout: Glossary of Industry Terms (Citrus Fruit)
 Student Handout: Glossary of Industry Terms (Fruit)
 Student Handout: Glossary of Industry Terms (VFEF)
 Student Handout: Glossary of Industry Terms (Minerals, Vitamins and Nutrients)
 Student Handout: Glossary of Industry Terms (Gluten)
 Student Handout: Glossary of Industry Terms (Dietary)
 All support tool templates
 Standard Recipe cards
 Yield tests
 Banquet Analysis sheets
 Menu Price balance
 Formulas and calculations
 Price Lists
 Website Resource: http://ausfoodnews.com.au/2015/10/21/top-global-food-and-drink-trends-
for-2016.html
 Website Resource: http://www.australia.com/en/things-to-do/food-and-wine/the-best-halal-
restaurants-in-australia.html
 Website Resource: www.sydneymarkets.com.au
Website Resource: https://foodmag.com.au/clean-eating-to-be-the-major-food-and-beverage-trend-in-
2016/
Instructions for Trainer and Assessors
This assessment task has to be conducted as per the Assessment Conditions:
In class In an Industry Workplace In a Simulated Industry Environment
Instructions for the assessment
 Attendance must be recorded in the Attendance Spreadsheet
 The assessment is to be completed according to the Assessment task instructions
Assessment Task Duration
Four (4) Weeks
Learner Evidence Submission Requirements
Learner Evidence Submission Requirements:
1. Seasonal Ala carte Menu
2. Cyclical Buffet Menu
3. Degustation Menu
4. Set Ethnic Menu
ASSESSMENT TASK 2: PLAN COST, WRITE AND EVALUATE MENUS
SITHKOP002 Plan and Cost Basic Menus Assessment 2 Page 4 of 21

TASK 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
The Piccadilly Kitchen
Median combined income: $
Average children per family: 2
Median Age: 32
Female: 54.5%
Male: 45.5%
Cuisine style(s) used in the establishment
High quality fusion dinning Italian and Asian themes. There is a focus on locally grown organic
and seasonal produce.
Menu Types used in the establishment
A la carte
Tasting menus (Degustation)
Function menus have buffet, cocktail and designed menus for arranged functions.
Best-selling menu items Example Cost
Bread/ starter N/A
Entrée Miso-Glazed Salmon $34.03
Soup Chicken sweet corn soup $ 35.57
Main Risotto of chicken, garlic bread, glazed potato,
quinoa and avocado salad
$ 40.50
Dessert Mango pavlovas $80.38
Special/Other
SITHKOP002 Plan and Cost Basic Menus Assessment 2 Page 5 of 21

TASK 2
1. Working individually or in groups of four (4) maximum, you and your group are required to
develop and cost the following menus based on the customer profile in Assessment Task 1:
Note: Each student must submit a copy of the project.
 Seasonal Ala carte Menu
 Cyclical Buffet Menu
 Degustation Menu
 Set Ethnic Menu
2. Once developed, obtain feedback from your either your Trainer/Chef/ Manager/ Peers or
customers. Document this feedback in the assessment checklist section
3. The dishes must provide a balanced variety on offer and within the courses offered including the
following
 colours
 cooking methods
 delicacies
 flavours
 nutritional values
 presentation
 seasonally available ingredients
 tastes
 textures
4. Attach the completed menus and relevant costing templates.
5. Complete the menu assessment checklists for each menu before submitting.
Below, outline the specific task requirements for each menu.
Menu Menu design requirements Food
Cost %
to not
exceed
Costing template to be used
1.Seasonal A la carte 3 choices
 Entrée
 Main
 Dessert
Including 1 vegetarian
entrée and 1 vegetarian
Main as an option
34%
1 x Standard recipe card
from each course
2. Cyclical Buffet- 50 people
Served daily over a 2 week
period
Define the type of buffet
theme or style- Must fit the
profile of your
establishment in
30%
Banquet analysis sheet
SITHKOP002 Plan and Cost Basic Menus Assessment 2 Page 6 of 21

Assessment Task 1.
3.Degustation Menu 5 Courses including
2 main courses
34% 2 x Standard Recipe Card
4. Set Ethnic Menu- Make use
of any by-products identified in
Menus 1 - 3.
3 courses
1 choice for each course
30% Banquet Analysis Sheet
to include
 1 entrée
 1 main
 1 dessert
The following formulas are relevant for this assessment. Apply the relevant formulas to your menu
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 ASSESSMENT CHECKLIST
1. Before submitting check that you have met the following criteria
2. Tick appropriate boxes and complete the questions
****STUDENT MUST COMPLETE CHECKLIST AND QUESTIONS FOR EACH MENU TYPE.
ACCURATE CALCULATIONS, MENUS AND FEEDBACK MUST BE ATTACHED TO ACHIEVE
A SATISACTORY MARK. *******
Menu type Has the menu met the following: Evaluation of each menu (use at least 2
methods overall)
SITHKOP002 Plan and Cost Basic Menus Assessment 2 Page 7 of 21

Menu 1:
À La Carte
Buffet
Cyclical
Degustation
Ethnic
Set, Table
D’hôte
Seasonal
Menu 1 criteria
Used the correct culinary terms, language
and grammar relevant to the style of cuisine
Offered a balanced variety of:
 colours
 cooking methods
 delicacies
 flavours
 nutritional values
 presentation
 seasonally available ingredients
 tastes
 textures
Costings criteria met (Food cost %)
Attached the completed menu
Attached the completed SRC’s/BAS
Customer Satisfaction
Discussions
Customer Surveys
Improvements Suggested By:
 Customers
 Managers
 Peers
 Staff
 Supervisors
 Suppliers
Regular Staff Meetings That
Involve Menu Discussions
Seeking Staff Suggestions For
Menu Items
Evidence Documented
Below Or Attached
Feedback provided from Trainer/Chef/ Peers/Managers/Suppliers/staff/customers:
The customers found the menu delightful and tasty. The Manager and staffs found it difficult to
keep up with servicing of the menu items. The Chef was well trained in preparing those dishes.
Identify the dishes that feature best in terms of profitability:
The SRC that was lowest in food cost was Mango pavlovas.
SITHKOP002 Plan and Cost Basic Menus Assessment 2 Page 8 of 21

SITHKOP002 Plan and Cost Basic Menus Assessment 2 Page 9 of 21

SITHKOP002 Plan and Cost Basic Menus Assessment 2 Page 10 of 21

SITHKOP002 Plan and Cost Basic Menus Assessment 2 Page 11 of 21

SITHKOP002 Plan and Cost Basic Menus Assessment 2 Page 12 of 21

Menu type Has the menu met the following: Evaluation of each menu (use at least 2
methods overall)
Menu 2:
À La Carte
Buffet
Cyclical
Degustation
Ethnic
Set, Table
D’hôte
Seasonal
Menu 2 criteria
Used the correct culinary terms, language
and grammar relevant to the style of cuisine
Offered a balanced variety of:
 colours
 cooking methods
 delicacies
 flavours
 nutritional values
 presentation
 seasonally available ingredients
 tastes
 textures
Costings criteria met (Food cost %)
Attached the completed menu
Attached the completed SRC’s/BAS
Customer Satisfaction
Discussions
Customer Surveys
Improvements Suggested By:
 Customers
 Managers
 Peers
 Staff
 Supervisors
 Suppliers
Regular Staff Meetings That
Involve Menu Discussions
Seeking Staff Suggestions For
Menu Items
Evidence Documented
Below Or Attached
Feedback provided from Trainer/Chef/ Peers/Managers/Suppliers/staff/customers:
The Manager was very satisfied with the menu as the variety and taste of each food was good.
Identify the dishes that feature best in terms of profitability:
The dishes that were bets in terms of profitability was entrée.
SITHKOP002 Plan and Cost Basic Menus Assessment 2 Page 13 of 21

SITHKOP002 Plan and Cost Basic Menus Assessment 2 Page 14 of 21

SITHKOP002 Plan and Cost Basic Menus Assessment 2 Page 15 of 21

Menu type Has the menu met the following: Evaluation of each menu (use at least 2
methods overall)
Menu 3:
À La Carte
Buffet
Cyclical
Degustation
Ethnic
Set, Table
D’hôte
Seasonal
Menu 3 criteria
Used the correct culinary terms, language
and grammar relevant to the style of cuisine
Offered a balanced variety of:
 colours
 cooking methods
 delicacies
 flavours
 nutritional values
 presentation
 seasonally available ingredients
 tastes
 textures
Costings criteria met (Food cost %)
Attached the completed menu
Attached the completed SRC’s/BAS
Customer Satisfaction
Discussions
Customer Surveys
Improvements Suggested By:
 Customers
 Managers
 Peers
 Staff
 Supervisors
 Suppliers
Regular Staff Meetings That
Involve Menu Discussions
Seeking Staff Suggestions For
Menu Items
Evidence Documented
Below Or Attached
Feedback provided from Trainer/Chef/ Peers/Managers/Suppliers/staff/customers:
The chef was satisfied with the menu as it provided a mixture of colour and texture.
Identify the dishes that feature best in terms of profitability:
The desert provided maximum profitability.
MONDAY TUESDAY WEDNESDAY THURSDAY
Egg Yolk Ravioli
Buffalo chicken
Spaghetti Squash
Egg in a Cloud
Lobster Casserole
Gratin
Sweet Corn Lasagne
Rolls
Instant Ramen Ragu
Pulled Pork Lasagne
Tender Hawaiian Pork
Chops
Pork Tenderloin With
Mushroom Cream
Garlic Shrimp Scampi
Egg Noodles
Onigiri Soup
Green Fettuccine
Alfredo
SITHKOP002 Plan and Cost Basic Menus Assessment 2 Page 16 of 21

Russian Cabbage rolls
with Gravy
Moroccan chicken with
Saffron
Beef Enchiladas with
Spicy Red Sauce
Chicken Pot Pie
Garlic Chicken
Summer Berry Eton
Mess
Brownie Bombs
White Chocolate &
Blueberry Cheesecake
Salted Caramel
Cherry Brownies
Roasted Eggplant
Pastisio
Chicken Yakitori
Philly Cheese Steak-
Stuffed Bell Peppers
Chocolate Pots
Chocolate Orange Melt
In the Middle Pudding
Slow Cooker Apple
Crumble
Filipino Beef Salpicao
Baked Teriyaki Chicken
Easy Meatloaf
Chicken Cordon Bleu
Baked Pork Chops
Strawberry Prosecco
Cheesecake
Tobblerone
Cheesecake
Grilled Fruit with
Cinnamon Sugar
Beet Ravioli
Pilly cheese Steak-
Stuffed Bell Peppers
Easy Tuna Noodle
Casserole
Mapple Salmon
Chicken Enchiladas
Stripy Cream Filled
Meringues
Mini baked Alaska
Butterscotch apple
meringue Tart
SITHKOP002 Plan and Cost Basic Menus Assessment 2 Page 17 of 21

Menu type Has the menu met the following: Evaluation of each menu (use at least 2
methods overall)
Menu 4:
À La Carte
Buffet
Cyclical
Degustation
Ethnic
Set, Table
D’hôte
Seasonal
Menu 1 criteria
Used the correct culinary terms, language
and grammar relevant to the style of cuisine
Offered a balanced variety of:
 colours
 cooking methods
 delicacies
 flavours
 nutritional values
 presentation
 seasonally available ingredients
 tastes
 textures
Costings criteria met (Food cost %)
Attached the completed menu
Attached the completed SRC’s/BAS
Customer Satisfaction
Discussions
Customer Surveys
Improvements Suggested By:
 Customers
 Managers
 Peers
 Staff
 Supervisors
 Suppliers
Regular Staff Meetings That
Involve Menu Discussions
Seeking Staff Suggestions For
Menu Items
Evidence Documented
Below Or Attached
Feedback provided from Trainer/Chef/ Peers/Managers/Suppliers/staff/customers:
The supplier was facing difficulty in supplying varied items of the menu.
Identify the dishes that feature best in terms of profitability:
The first item was the most profitable part of the menu.
SITHKOP002 Plan and Cost Basic Menus Assessment 2 Page 18 of 21

SITHKOP002 Plan and Cost Basic Menus Assessment 2 Page 19 of 21

References
All recipes. [2019]. Main Dish Recipes. Retrieved on 18th February 2019 from
<https://www.allrecipes.com/recipes/80/main-dish/>
Baking Mad. [2019]. Desert Recipes. Retrieved on 19th February 2019 from
<https://www.bakingmad.com/recipes/desserts?pagesize=24&sort=Date&page=3>
Taste made. [2019]. Entrée Recipes. Retrieved on 19th February 2019 from
<https://www.tastemade.com/recipes/entree>
SITHKOP002 Plan and Cost Basic Menus Assessment 2 Page 20 of 21

ASSESSMENT MARKING CRITERIA
PERFORMANCE EVIDENCE S NS N/A
To complete the Assessment requirements effectively, the individual must:
Identify customer requirements ☐ ☐ ☐
Plan menus as per instruction relevant for the menu type ☐ ☐ ☐
Cost menus using the correct formulas with calculations attached for
each menu type ☐ ☐ ☐
Write menu content, including the key features in each dish clearly lists,
used the correct culinary terms where relevant, menu structure is correct
and print type is legible
☐ ☐ ☐
Evaluate menu success by obtaining feedback from a variety of sources,
with evidence attached. ☐ ☐ ☐
THE OVERALL PERFORMANCE WAS COMPETENT NOT YET COMPETENT
********End of Paper**********
SITHKOP002 Plan and Cost Basic Menus Assessment 2 Page 21 of 21