Task 1 Knowledge questionnaire

Document Title: Task 1 Knowledge questionnaire
Document Subtitle: SITHKOP002 Plan and Cost Basic
Menus

Contents
COMPETENCY DEMONSTRATION...................................................................................... 4
STUDENT DETAILS............................................................................................................ 5
STUDENT INSTRUCTIONS FOR KNOWLEDGE QUESTIONNAIRE.........................................6
ASSESSMENT TASK 1 KNOWLEDGE QUESTIONNAIRE.......................................................7
ASSESSMENT OF REQUIRED OVERALL SKILLS AND KNOWLEDGE FOR THIS TASK..........15
RECORD OF ASSESSMENT TASK 1Knowledge Questionnaire.........................................17
Learner details............................................................................................................ 17
Assessor details.......................................................................................................... 17
Record of assessment results (please tick appropriate box).......................................17
Appeals – refer to the complaints and appeals policy and procedure.........................17
Assessor Feedback to learner:.................................................................................... 18
Reasonable Adjustment (if applicable) explain why reasonable adjustment has been
applied and the tasks it was applied to.......................................................................18
Assessor Intervention (if applicable) - did you need to assist the student in this
assessment. If so please explain:............................................................................... 18

COMPETENCY DEMONSTRATION
This Assessment Task covers the following unit of competency:
Unit of
competency:
Unit
Title
Plan and Cost Basic
Menus
This unit describes the performance outcomes, skills and knowledge required to plan and
cost basic menus for dishes or food product ranges for any type of cuisine or food service
style. It requires the ability to identify customer preferences, plan menus to meet customer
and business needs, cost menus and evaluate their success.
It does not cover the specialist skills used by senior catering managers and chefs to design
and cost complex menus after researching market preferences and trends. Those skills are
covered in SITHKOP007 Design and cost menus.
The unit applies to hospitality and catering organisations. Menus can be for ongoing food
service, for an event or function, or for a food product range such as patisserie products.
It applies to cooks, patissiers and catering personnel who usually work under the guidance
of more senior chefs.
No occupational licensing, certification or specific legislative requirements apply to this unit
at the time of publication.
To demonstrate your competency in this unit you will need to provide evidence of your
ability to:
 Identify customer preferences.
 Plan menus.
 Cost menus.
 Write menu content.
 Evaluate menu success