SITHKOP002 Plan and Cost Basic Menus Guideline

This document outlines Assessment 3 for SITHKOP002 Plan and Cost Basic Menus Guideline. The assessment requires the development and costing of different menu types, evaluation of their success, and adjustment of menus. The document includes guidance on yield testing, measurements, and units of measurement. The menus include À la carte/Ethnic, Buffet/Seasonal, Degustation, Cyclical, and Set/Table d'hôte. The course code is SIT30816.

EMPYREAN EDUCATION INSTITUTE: 16 THE TERRACE, FREMANTLE WA 6160 AUSTRALIA+61(8)9228 1600 RTO
PROVIDER NO: 52118 CRICOS CODE: 03275D ABN 70 080 503 091 EQUANIMITY CONSULTANTS PTY LTD.
COURSE CODE: SIT30816 CERTIFICATE III IN COMMERCIAL COOKERY
UNIT OF COMPETENCY
AND CODE SITHKOP002 PLAN AND COST BASIC MENUS GUIDELINE
TRAINER: ASSESSMENT 3 TYPE: PROJECT
UNIT START DATE: UNIT END DATE:
KNOWLEDGE EVIDENCE: WHAT WILL BE ASSESSED IN THE CLASSROOM
THE PURPOSE OF THIS ASSESSMENT 3 IS TO ASSESS YOUR KNOWLEDGE REQUIRED TO COMPLETE THE TASKS OUTLINED IN
ELEMENTS AND PERFORMANCE CRITERIA OF THIS UNIT:
 IDENTIFY AND EVALUATE THE FOOD PREFERENCES OF CUSTOMER GROUPS WITH DIFFERING CHARACTERISTICS AND
USE TO INFORM MENU PLANNING
 DEVELOP AND COST EACH OF THE FOLLOWING MENU TYPES BASED ON ABOVE INFORMATION:
O À LA CARTE/BUFFET/CYCLICAL/DEGUSTATION /ETHNIC/SET/TABLE D’HÔTE/SEASONAL
 EVALUATE SUCCESS OF THE ABOVE MENUS BY OBTAINING AT LEAST TWO OF THE FOLLOWING TYPES OF FEEDBACK:
O CUSTOMER SATISFACTION DISCUSSIONS WITH:
 CUSTOMERS/EMPLOYEES DURING THE COURSE OF EACH BUSINESS DAY
O CUSTOMER SURVEYS
O IMPROVEMENTS SUGGESTED BY:
 CUSTOMERS/MANAGERS/PEERS/STAFF/SUPERVISORS/SUPPLIERS
O REGULAR STAFF MEETINGS THAT INVOLVE MENU DISCUSSIONS
O SEEKING STAFF SUGGESTIONS FOR MENU ITEMS
 DEVELOP THE ABOVE MENUS WITHIN COMMERCIAL TIME CONSTRAINTS, DEMONSTRATING:
O USE OF BALANCED VARIETY OF DISHES AND INGREDIENTS
O METHODS FOR DETERMINING COSTS OF SUPPLY FOR INGREDIENTS
O METHODS AND FORMULAS FOR CALCULATING PORTION YIELDS AND COSTS FROM RAW INGREDIENTS
O METHODS FOR RESPONDING TO FEEDBACK AND ADJUSTING MENUS
O METHODS FOR ACHIEVING DESIRED PROFIT MARGINS, MARK-UP PROCEDURES AND RATES
o USE OF DIFFERENT TYPES AND STYLES OF MENUS FOR DISHES OR FOOD PRODUCTION RANGES.
YOUR TASK: (YOU MUST COMPLETE THIS DOCUMENT AND SUBMIT IT TO YOUR TRAINER BY UNIT END DATE)
PLAN, COST, WRITE AND EVALUATE EACH OF THE FOLLOWING 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
1 | PAGE LAST
UPDATED:30/08/2024 2:30 AM

EMPYREAN EDUCATION INSTITUTE: 16 THE TERRACE, FREMANTLE WA 6160 AUSTRALIA+61(8)9228 1600 RTO
PROVIDER NO: 52118 CRICOS CODE: 03275D ABN 70 080 503 091 EQUANIMITY CONSULTANTS PTY LTD.
COURSE CODE: SIT30816 CERTIFICATE III IN COMMERCIAL COOKERY
GUIDANCE, YIELD
YIELD TESTING
YIELD IN CULINARY TERMS REFERS TO HOW MUCH YOU WILL HAVE OF A FINISHED OR PROCESSED PRODUCT. PROFESSIONAL
RECIPES SHOULD ALWAYS STATE A YIELD; FOR EXAMPLE, A TOMATO SOUP RECIPE MAY YIELD 15 L, AND A MUFFIN RECIPE
MAY YIELD 24 MUFFINS. YIELD CAN ALSO REFER TO THE AMOUNT OF USABLE PRODUCT AFTER IT HAS BEEN PROCESSED
(PEELED, COOKED, BUTCHERED, ETC.)
FOR EXAMPLE, YOU MAY BE PREPARING A RECIPE FOR CARROT SOUP. THE RECIPE REQUIRES 1 KG OF CARROTS, WHICH YOU
PURCHASE. HOWEVER, ONCE YOU HAVE PEELED THEM AND REMOVED THE TOPS AND TIPS, YOU MAY ONLY HAVE 800
GRAMS OF CARROTS LEFT TO USE.
EXAMPLE, MUSSELS
1. YOU BROUGHT 1KG(1000G) MUSSELS FOR $8
2. AFTER OPENING THE PACKET THERE WAS WATER WHICH YOU WEIGHED.
3. FROM THE 1KG PACKET YOU HAD 200G OF WATER
4. LEAVING YOU ONLY 800G OF MUSSELS
5. $8 DIVIDED BY 1KG(1000G) TIMES 200G = $1.60
6. YOU MUST ADD $1.60 TO YOUR $8
7. THEREFORE 1KG OF MUSSELS COST $9.60
YIELD TESTING METHOD
PURCHASE PRICE ÷ PURCHASE WEIGHT X WASTAGE WEIGHT = WASTAGE PRICE
PURCHASE PRICE + WASTAGE PRICE = USABLE PRICE
YIELD= PURCHASED QUANTITY – WASTE QUANTITY
ORDER REQUIRED= PURCHASE QUANTITY+ WASTAGE QUANTITY
2 | PAGE LAST
UPDATED:30/08/2024 2:30 AM

EMPYREAN EDUCATION INSTITUTE: 16 THE TERRACE, FREMANTLE WA 6160 AUSTRALIA+61(8)9228 1600 RTO
PROVIDER NO: 52118 CRICOS CODE: 03275D ABN 70 080 503 091 EQUANIMITY CONSULTANTS PTY LTD.
COURSE CODE: SIT30816 CERTIFICATE III IN COMMERCIAL COOKERY
INGREDIENTS
/COMMODITIES
PURCHASE
QUANTITY
USABLE
QUANTITY
(YIELD)
WASTE
QUANTITY
ORDER
REQUIRED (FOR
1 KG OF USABLE)
UOM
(UNIT OF
MEASUREMENTS)
PRICE ($)
(ROUND OFF TO 1
DECIMAL PLACE)
WHOLE CHICKEN 1000
CHICKEN
MEAT
700
BONE 300 1300 G $10.40
WASTAGE PRICE 1KG USABLE PRICE
$8
X 300G = $2.40 $8 + $2.40 = $10.401000
G
GUIDANCE, MEASUREMENTS
Contents
SITHKOP002 PLAN AND COST BASIC MENUS GUIDELINE.................................................................................1
1. Plan- À la carte /Ethnic menu...................................................................................................................4
Yield & Recipe Card - À la carte /Ethnic menu.........................................................................................5
1) Entree...............................................................................................................................................5
2) Main.................................................................................................................................................6
3)Dessert...............................................................................................................................................6
2. Plan - Buffet /Seasonal menu...................................................................................................................7
Yield & Recipe Card.....................................................................................................................................8
1)Dish one.............................................................................................................................................8
3 | PAGE LAST
UPDATED:30/08/2024 2:30 AM
UNITS OF MEASUREMENT
(UOM)
MEASUREMENT SYMBOL EQUATION
MILLILITRE ML = 0,001L
LITRE L = 1000ML
GRAMS G = 0.001KG
KILOGRAM KG 1KG = 1000G
TEASPOON TSP = 4.93ML
TABLESPOON TBSP = 15ML
CUP CUP = 250ML
DOZEN DZ 12 ITEMS
BAKER’S DOZEN A BAKER’S DOZEN IS
13 ITEMS, 12+1 TO BE
SURE THEY WERE NOT
UNDERWEIGHT

EMPYREAN EDUCATION INSTITUTE: 16 THE TERRACE, FREMANTLE WA 6160 AUSTRALIA+61(8)9228 1600 RTO
PROVIDER NO: 52118 CRICOS CODE: 03275D ABN 70 080 503 091 EQUANIMITY CONSULTANTS PTY LTD.
COURSE CODE: SIT30816 CERTIFICATE III IN COMMERCIAL COOKERY
2)Dish two.............................................................................................................................................9
3)Dish three...........................................................................................................................................9
3. Plan - Degustation menu.......................................................................................................................10
Yield & Recipe Card - Degustation menu......................................................................................................12
4. Plan - Cyclical menu..............................................................................................................................14
5. Plan - set/table d’hôte menu..................................................................................................................16
1.Plan- À la carte /Ethnic menu
STUDENT ID_______ STUDENT’S NAME__________
1. IDENTIFY AND EVALUATE THE FOOD PREFERENCES OF CUSTOMER GROUPS WITH DIFFERING CHARACTERISTICS AND USE TO
INFORM MENU PLANNING_ MENU TYPES USED IN THE ESTABLISHMENT: À LA CARTE (ETHNIC)
TYPE OF CUSTOMERS – PROVIDE A DESCRIPTION
EVERY AGE GROUP OF PEOPLE.
CUISINE STYLE(S) USED IN THE ESTABLISHMENT (ETHNIC)
ITALIAN CUISINE
MENU PRICE RANGE
BETWEEN $___6.00_________ ~ $______9.00______
2. CREATE IDEAS FOR EACH. HERE IS WHERE YOU WILL DRAFT YOUR MENUS, COME-UP WITH VARIOUS IDEAS AND CONCEPTS.
MODIFY DISHES ACCORDING TO TRAINER’S FEEDBACK AND COMPLETE YOUR FINAL DISH.
MENUS DRAFT DISH TRAINER’S FEEDBACK FINAL DISH
ENTREE RED CABBAGE SALAD SATISFACTION:
IMPROVEMENTS
SUGGESTED
BY TRAINER:
COLOURS USED
(AVOID USING
SAME COLOUR)
RED
COOKING
METHODS (AVOID
SAME COOKING
TECHNIC)
NON FIRE COOKING
NUTRITIONAL
VALUES (AVOID
SAME NUTRITION)
FATS-2G, PROTEIN-
33G
FLAVOURS/TASTES
(AVOID SAME
TASTES/FLAVOURS)
BLAND
TEXTURES
(AVOID SAME
TEXTURES)
SMOOTH AND PURE
DELICACIES VINEGAR, SALT,
CAPSICUM, OLIVE OIL ,
4 | PAGE LAST
UPDATED:30/08/2024 2:30 AM

EMPYREAN EDUCATION INSTITUTE: 16 THE TERRACE, FREMANTLE WA 6160 AUSTRALIA+61(8)9228 1600 RTO
PROVIDER NO: 52118 CRICOS CODE: 03275D ABN 70 080 503 091 EQUANIMITY CONSULTANTS PTY LTD.
COURSE CODE: SIT30816 CERTIFICATE III IN COMMERCIAL COOKERY
CARROT
MENUS DRAFT DISH TRAINER’S FEEDBACK FINAL DISH
MAIN BAKED SKATE SATISFACTION:
IMPROVEMENTS
SUGGESTED
BY TRAINER:
COLOURS USED
(AVOID USING
SAME COLOUR)
NA
COOKING
METHODS (AVOID
SAME COOKING
TECHNIC)
OVEN
NUTRITIONAL
VALUES (AVOID
SAME NUTRITION)
PROTEIN-23G,
CALORIES-44G, FAT-
12G, CALCIUM-12G
FLAVOURS/TASTES
(AVOID SAME
TASTES/FLAVOURS)
MILD BLAND
TEXTURES
(AVOID SAME
TEXTURES)
SOFT
DELICACIES BUTTER,
VINEGAR, SALT,
PEPPER
TRAINER’S SIGNATURE_________________________ DATE_______________________
5 | PAGE LAST
UPDATED:30/08/2024 2:30 AM

EMPYREAN EDUCATION INSTITUTE: 16 THE TERRACE, FREMANTLE WA 6160 AUSTRALIA+61(8)9228 1600 RTO
PROVIDER NO: 52118 CRICOS CODE: 03275D ABN 70 080 503 091 EQUANIMITY CONSULTANTS PTY LTD.
COURSE CODE: SIT30816 CERTIFICATE III IN COMMERCIAL COOKERY
MENUS DRAFT DISH TRAINER’S FEEDBACK FINAL DISH
DESSERT TANGELO GELATO SATISFACTION:
IMPROVEMENTS
SUGGESTED
BY TRAINER:
COLOURS USED
(AVOID USING
SAME COLOUR)
ORANGE
COOKING
METHODS (AVOID
SAME COOKING
TECHNIC)
MIXER
NUTRITIONAL
VALUES (AVOID
SAME NUTRITION)
VITAMINS-32G,
CALORIE-33G,
ENERGY-45G
FLAVOURS/TASTES
(AVOID SAME
TASTES/FLAVOURS)
TANGY
TEXTURES
(AVOID SAME
TEXTURES)
THICK
DELICACIES
SUGAR,CREAM,
WATER
Yield & Recipe Card - À la carte /Ethnic menu
STUDENT ID_________ STUDENT’S NAME________________
1) Entree ________RED CABBAGE SALAD____________________________________
FOR______PAX
INGREDIENTS
/COMMODITIES
PURCHASE
QUANTITY
USABLE
QUANTITY
(YIELD)
WASTAGE
QUANTITY
ORDER
REQUIRED
(FOR 1 KG
OF
USABLE)
UOM
(UNIT OF
MEASURE
MENTS)
PRICE ($)
(ROUND
OFF TO 1
DECIMAL
PLACE)
FRESH SPINACH 1000 900 100 100 G $.50
RED CABBAGE 1000 900 100 250 G $1.00
CARROT 1000 900 100 10 G $0.07
RED CAPSICUM 1000 900 100 75 G $0.75
BABAMIC
VINEGAR 1000 900 100 15 ML $0.02
VIRGIN OLIVE OIL 1000 900 100 15 ML $0.02
SUNFLOWER
SEED 1000 900 100 15 G $0.09
SALT 1000 900 100 15 ML $0.02
BLACK PEPPER 1000 900 100 15 ML $0.03
$
$
$
$
$
$
6 | PAGE LAST
UPDATED:30/08/2024 2:30 AM

EMPYREAN EDUCATION INSTITUTE: 16 THE TERRACE, FREMANTLE WA 6160 AUSTRALIA+61(8)9228 1600 RTO
PROVIDER NO: 52118 CRICOS CODE: 03275D ABN 70 080 503 091 EQUANIMITY CONSULTANTS PTY LTD.
COURSE CODE: SIT30816 CERTIFICATE III IN COMMERCIAL COOKERY
$
TOTAL COST: $__2.50______ SALE PRICE: $___3.33_____*SALE PRICE= PORTION
COST / FOOD COST X 100
PORTION COST: $_____0.83___
FOOD COST (%):__25_______ *FOOD COST NOT EXCEEDING 34% FOR EACH DISH – ADJUST
MENU ITEMS ACCORDINGLY.
TRAINER’S SIGNATURE______________________ DATE_______________________
2) Main _______BAKED SKATE_____________________________________
FOR______PAX
INGREDIENTS
/COMMODITIES
PURCHASE
QUANTITY
USABLE
QUANTITY
(YIELD)
WASTAGE
QUANTITY
ORDER
REQUIRED
(FOR 1 KG
OF
USABLE)
UOM
(UNIT OF
MEASURE
MENTS)
PRICE ($)
(ROUND
OFF TO 1
DECIMAL
PLACE)
SHALLOTS 1000 900 100 100 G $1.30
GHERKINS 1000 900 100 50 G $0.22
BUTTER 1000 900 100 90 G $0.45
SKATE WINGS 1000 900 100 500 G $22.5
BALSAMIC
VINEGAR 1000 900 100 30 G $0.06
SALT 1000 900 100 15 ML $0.02
PEPPER 1000 900 100 15 ML $0.03
CAPERS 1000 900 100 15 ML $0.04
$
$
$
$
$
TOTAL COST: $___24.62_____ SALE PRICE: $____24.62____*SALE PRICE=
PORTION COST / FOOD COST X 100
PORTION COST: $__6.15______
FOOD COST (%):_____25____ *FOOD COST NOT EXCEEDING 34% FOR EACH DISH – ADJUST
MENU ITEMS ACCORDINGLY.
3)Dessert TANGELO GELATO FOR______PAX
INGREDIENTS
/COMMODITIES
PURCHASE
QUANTITY
USABLE
QUANTITY
(YIELD)
WASTAGE
QUANTITY
ORDER
REQUIRED
(FOR 1 KG
OF
USABLE)
UOM
(UNIT OF
MEASURE
MENTS)
PRICE ($)
(ROUND
OFF TO 1
DECIMAL
PLACE)
TANGELOS
JUICES 1000 900 100 720 ML $2.45
SUGAR 1000 900 100 200 G $0.24
7 | PAGE LAST
UPDATED:30/08/2024 2:30 AM

EMPYREAN EDUCATION INSTITUTE: 16 THE TERRACE, FREMANTLE WA 6160 AUSTRALIA+61(8)9228 1600 RTO
PROVIDER NO: 52118 CRICOS CODE: 03275D ABN 70 080 503 091 EQUANIMITY CONSULTANTS PTY LTD.
COURSE CODE: SIT30816 CERTIFICATE III IN COMMERCIAL COOKERY
WATER 1000 900 100 240 G $0.24
CREAM 1000 900 100 160 ML $0.32
$
$
$
$
$
$
$
TOTAL COST: $_____3.25___ SALE PRICE: $_____6.50___*SALE PRICE= PORTION
COST / FOOD COST X 100
PORTION COST: $_______1.63_
FOOD COST (%):______25___ *FOOD COST NOT EXCEEDING 34% FOR EACH DISH – ADJUST
MENU ITEMS ACCORDINGLY.
TRAINER’S SIGNATURE______________________ DATE_______________________
2.Plan - Buffet /Seasonal menu
STUDENT ID________ STUDENT’S NAME__________
1. IDENTIFY AND EVALUATE THE FOOD PREFERENCES OF CUSTOMER GROUPS WITH DIFFERING
CHARACTERISTICS AND USE TO INFORM MENU PLANNING_ MENU TYPES USED IN THE
ESTABLISHMENT: BUFFET/SEASONAL
TYPE OF CUSTOMERS – PROVIDE A DESCRIPTION
FOR ALL
CUISINE STYLE(S) USED IN THE ESTABLISHMENT
ITALIAN
MENU PRICE RANGE
BETWEEN $________4.00____ ~ $______8.00______
THEME FOR THIS EVENT
2. CREATE IDEAS FOR EACH. HERE IS WHERE YOU WILL DRAFT YOUR MENUS, COME-UP WITH
VARIOUS IDEAS AND CONCEPTS. MODIFY DISHES ACCORDING TO TRAINER’S FEEDBACK AND
COMPLETE YOUR FINAL DISH.
MENUS DRAFT DISH TRAINER’S FEEDBACK FINAL DISH
DISH ONE MACADAMIA PESTO
PASTA
SATISFACTION:
IMPROVEMENTS
SUGGESTED
BY TRAINER:
COLOURS USED
(AVOID USING
SAME COLOUR)
YELLOW
COOKING
METHODS (AVOID
SAME COOKING
TECHNIC)
GRILL
NUTRITIONAL
VALUES (AVOID
SAME NUTRITION)
FATS-34G, CALORIE-
23G
8 | PAGE LAST
UPDATED:30/08/2024 2:30 AM

EMPYREAN EDUCATION INSTITUTE: 16 THE TERRACE, FREMANTLE WA 6160 AUSTRALIA+61(8)9228 1600 RTO
PROVIDER NO: 52118 CRICOS CODE: 03275D ABN 70 080 503 091 EQUANIMITY CONSULTANTS PTY LTD.
COURSE CODE: SIT30816 CERTIFICATE III IN COMMERCIAL COOKERY
FLAVOURS/TASTES
(AVOID SAME
TASTES/FLAVOURS)
CRUNCH
TEXTURES
(AVOID SAME
TEXTURES)
SMOOTH
DELIACIES
NUTS, BROCOLI,
HERBS
MENUS DRAFT DISH TRAINER’S FEEDBACK FINAL DISH
DISH TWO POATATO MEAT
PIES
SATISFACTION:
IMPROVEMENTS
SUGGESTED
BY TRAINER:
COLOURS USED
(AVOID USING
SAME COLOUR)
NA
COOKING
METHODS (AVOID
SAME COOKING
TECHNIC)
BAKED
NUTRITIONAL
VALUES (AVOID
SAME NUTRITION)
CALORIE-33G,
PROTIEN-77G, FATS-
32G
FLAVOURS/TASTES
(AVOID SAME
TASTES/FLAVOURS)
CHESSE
TEXTURES
(AVOID SAME
TEXTURES)
SMOOTH AND
THICK
DELICACIES
POTATO, CHESSE,
SALT, PEPPER
TRAINER’S SIGNATURE_________________________ DATE_______________________
9 | PAGE LAST
UPDATED:30/08/2024 2:30 AM

EMPYREAN EDUCATION INSTITUTE: 16 THE TERRACE, FREMANTLE WA 6160 AUSTRALIA+61(8)9228 1600 RTO
PROVIDER NO: 52118 CRICOS CODE: 03275D ABN 70 080 503 091 EQUANIMITY CONSULTANTS PTY LTD.
COURSE CODE: SIT30816 CERTIFICATE III IN COMMERCIAL COOKERY
MENUS DRAFT DISH TRAINER’S FEEDBACK FINAL DISH
DISH THREE AUSSIE MEAT PIE SATISFACTION:
IMPROVEMENTS
SUGGESTED
BY TRAINER:
COLOURS USED
(AVOID USING
SAME COLOUR)
NA
COOKING
METHODS (AVOID
SAME COOKING
TECHNIC)
ROAST AND
GRILLED
NUTRITIONAL
VALUES (AVOID
SAME NUTRITION)
FAT-32G, CALORIE-
23G
FLAVOURS/TASTES
(AVOID SAME
TASTES/FLAVOURS)
SWEET AND SOUR
TEXTURES
(AVOID SAME
TEXTURES)
SMOOTH
DELICACIES
TAMATO,
MEAT,ONION
OLIVE OIL.
Yield & Recipe Card - Buffet /Seasonal menu
STUDENT ID_________ STUDENT’S NAME________________
1)Dish one ____MACADAMIA PESTO PASTA________________________________________
FOR______PAX
INGREDIENTS
/COMMODITIES
PURCHASE
QUANTITY
USABLE
QUANTITY
(YIELD)
WASTAGE
QUANTITY
ORDER
REQUIRED
(FOR 1 KG
OF
USABLE)
UOM
(UNIT OF
MEASURE
MENTS)
PRICE ($)
(ROUND
OFF TO 1
DECIMAL
PLACE)
PENNE 1000 900 100 200 G $2.00
TOMATOES 1000 900 100 180 G $1.80
ONION 1000 900 100 150 G $1.50
WHITE WINE 1000 900 100 150 ML $4.00
PARSELY 1000 900 100 15 ML $0.2
SEA SALT 1000 900 100 15 ML $0,3
DRIED CHILI
FLAKES 1000 900 100 15 ML $.40
OLIVE OIL 1000 900 100 30 ML $1.60
BUTTER 1000 900 100 15 ML $ 1.40
$
$
$
$
$
$
10 | PAGE LAST
UPDATED:30/08/2024 2:30 AM

EMPYREAN EDUCATION INSTITUTE: 16 THE TERRACE, FREMANTLE WA 6160 AUSTRALIA+61(8)9228 1600 RTO
PROVIDER NO: 52118 CRICOS CODE: 03275D ABN 70 080 503 091 EQUANIMITY CONSULTANTS PTY LTD.
COURSE CODE: SIT30816 CERTIFICATE III IN COMMERCIAL COOKERY
$
TOTAL COST: $____5.00____ SALE PRICE: $_____5.5___*SALE PRICE= PORTION
COST / FOOD COST X 100
PORTION COST: $___4.3_____
FOOD COST (%):____25_____ *FOOD COST NOT EXCEEDING 34% FOR EACH DISH – ADJUST
MENU ITEMS ACCORDINGLY.
TRAINER’S SIGNATURE______________________ DATE_______________________
STUDENT ID_________ STUDENT’S
NAME________________
2)Dish two POTATATO MEAT PIE________________________________________
FOR______PAX
INGREDIENTS
/COMMODITIES
PURCHASE
QUANTITY
USABLE
QUANTITY
(YIELD)
WASTAGE
QUANTITY
ORDER
REQUIRED
(FOR 1 KG
OF
USABLE)
UOM
(UNIT OF
MEASURE
MENTS)
PRICE ($)
(ROUND
OFF TO 1
DECIMAL
PLACE)
POTATO 1000 900 100 900 G $2.50
MILK 1000 900 100 60 ML $1.80
BUTTER 1000 900 100 15 ML $0.70
SEA SALT 1000 900 100 15 ML $ 0.50
OLIVE OIL 1000 900 100 15 ML $1.00
ONION 1000 900 100 100 G $1.6
GROUND BEEF 1000 900 100 400 G $3.0
CORN FLOUR 1000 900 100 15 ML $0.90
BEEF STOCK 1000 900 100 180 ML $1.00
$
$
$
$
TOTAL COST: $_4.6_______ SALE PRICE: $_5_______*SALE PRICE= PORTION
COST / FOOD COST X 100
PORTION COST: $__4.3______
FOOD COST (%):____26_____ *FOOD COST NOT EXCEEDING 34% FOR EACH DISH – ADJUST
MENU ITEMS ACCORDINGLY.
3)Dish three _____AUSSIE MEAT PIE_______________________________________
FOR______PAX
INGREDIENTS
/COMMODITIES
PURCHASE
QUANTITY
USABLE
QUANTITY
(YIELD)
WASTAGE
QUANTITY
ORDER
REQUIRED
(FOR 1 KG
OF
USABLE)
UOM
(UNIT OF
MEASURE
MENTS)
PRICE ($)
(ROUND
OFF TO 1
DECIMAL
PLACE)
OLIVE OIL 1000 900 100 15 ML $1.49
ONION 1000 900 100 30 G $2.20
GROUND BEEF 1000 900 100 250 G $4.5
11 | PAGE LAST
UPDATED:30/08/2024 2:30 AM

EMPYREAN EDUCATION INSTITUTE: 16 THE TERRACE, FREMANTLE WA 6160 AUSTRALIA+61(8)9228 1600 RTO
PROVIDER NO: 52118 CRICOS CODE: 03275D ABN 70 080 503 091 EQUANIMITY CONSULTANTS PTY LTD.
COURSE CODE: SIT30816 CERTIFICATE III IN COMMERCIAL COOKERY
BEEF STOCK 1000 900 100 180 ML $2.0
TOMATO PASTE 1000 900 100 200 G $3.5
SHEETS OF PIE
PASTRY 1000 900 100 500 G $10.00
$
$
$
$
$
TOTAL COST: $_____8.00___ SALE PRICE: $__9.00______*SALE PRICE= PORTION
COST / FOOD COST X 100
PORTION COST: $_____7.89___
FOOD COST (%):___25______ *FOOD COST NOT EXCEEDING 34% FOR EACH DISH – ADJUST
MENU ITEMS ACCORDINGLY.
TRAINER’S SIGNATURE______________________ DATE_______________________
3.Plan - Degustation menu
STUDENT ID________ STUDENT’S
NAME__________
1. PLAN A DEGUSTATION MENU COMPRISING OF AT LEAST 5 COURSES, AND OFFERING 2 MAIN
COURSE OPTIONS. THE MENU MUST INCLUDE 3 COURSES AT A SET RETAIL PRICE OF $115.00 PER
PERSON AND A FOOD COST NOT EXCEEDING 35 %. THE MAXIMUM COST SHALL BE IN
PROPORTION TO THE CLIENT INFORMATION AND CURRENT PRICES FOR MEALS AS IDENTIFIED IN
PRICE RANGE BELOW._ MENU TYPES USED IN THE ESTABLISHMENT: DEGUSTATION
TYPE OF CUSTOMERS – PROVIDE A DESCRIPTION
CUISINE STYLE(S) USED IN THE ESTABLISHMENT
MENU PRICE RANGE
5 COURSES AT A SET PRICE OF $115.00 PER PERSON
2. CREATE IDEAS FOR EACH. HERE IS WHERE YOU WILL DRAFT YOUR MENUS, COME-UP WITH
VARIOUS IDEAS AND CONCEPTS. MODIFY DISHES ACCORDING TO TRAINER’S FEEDBACK AND
COMPLETE YOUR FINAL DISH.
MENUS DRAFT DISH TRAINER’S FEEDBACK FINAL DISH
1ST COURSE LAMB SHOULDER
ROAST
SATISFACTION:
IMPROVEMENTS
SUGGESTED
BY TRAINER:
COLOURS USED
(AVOID USING
SAME COLOUR)
RED
COOKING
METHODS (AVOID
SAME COOKING
TECHNIC)
TANDOOR
NUTRITIONAL
VALUES (AVOID
SAME NUTRITION)
FATS-21G, PROTEIN-
33G, CALORIE-43G
12 | PAGE LAST
UPDATED:30/08/2024 2:30 AM

EMPYREAN EDUCATION INSTITUTE: 16 THE TERRACE, FREMANTLE WA 6160 AUSTRALIA+61(8)9228 1600 RTO
PROVIDER NO: 52118 CRICOS CODE: 03275D ABN 70 080 503 091 EQUANIMITY CONSULTANTS PTY LTD.
COURSE CODE: SIT30816 CERTIFICATE III IN COMMERCIAL COOKERY
FLAVOURS/TASTES
(AVOID SAME
TASTES/FLAVOURS)
SPICY
TEXTURES
(AVOID SAME
TEXTURES)
SMOOTH
DELICACIES
POTATO, ONION ,
GARLIC,
MENUS DRAFT DISH TRAINER’S FEEDBACK FINAL DISH
2ND COURSE FISH BURGER SATISFACTION:
IMPROVEMENTS
SUGGESTED
BY TRAINER:
COLOURS USED
(AVOID USING
SAME COLOUR)
NA
COOKING
METHODS (AVOID
SAME COOKING
TECHNIC)
PAN, OVEN
NUTRITIONAL
VALUES (AVOID
SAME NUTRITION)
PROTEIN-
21GMINERALS-21G
FATS-32G
FLAVOURS/TASTES
(AVOID SAME
TASTES/FLAVOURS)
CRUNCHY AND
SAUCEY
TEXTURES
(AVOID SAME
TEXTURES)
THICK
DELICACIES
MAYONNAISE,
FLOUR, POTATOES,
HERBS
TRAINER’S SIGNATURE_________________________ DATE_______________________
MENUS DRAFT DISH TRAINER’S FEEDBACK FINAL DISH
3RD COURSE TUNA AND CHICK
PEA PATTIES
SATISFACTION:
IMPROVEMENTS
SUGGESTED
BY TRAINER:
COLOURS USED
(AVOID USING
SAME COLOUR)
NA
COOKING
METHODS (AVOID
SAME COOKING
TECHNIC)
PAN
NUTRITIONAL
VALUES (AVOID
SAME NUTRITION)
PROTEN-21G, FATS-
12G, CALORIE-23G
13 | PAGE LAST
UPDATED:30/08/2024 2:30 AM

EMPYREAN EDUCATION INSTITUTE: 16 THE TERRACE, FREMANTLE WA 6160 AUSTRALIA+61(8)9228 1600 RTO
PROVIDER NO: 52118 CRICOS CODE: 03275D ABN 70 080 503 091 EQUANIMITY CONSULTANTS PTY LTD.
COURSE CODE: SIT30816 CERTIFICATE III IN COMMERCIAL COOKERY
FLAVOURS/TASTES
(AVOID SAME
TASTES/FLAVOURS)
BLAND
TEXTURES
(AVOID SAME
TEXTURES)
THICK AND
SMOOTH
DELICACIES LEMON,
YOGURT, HERBS,
CUCUMBER
MENUS DRAFT DISH TRAINER’S FEEDBACK FINAL DISH
4TH COURSE OYSTERS
KILPATRICK
SATISFACTION:
IMPROVEMENTS
SUGGESTED
BY TRAINER:
COLOURS USED
(AVOID USING
SAME COLOUR)
NA
COOKING
METHODS (AVOID
SAME COOKING
TECHNIC)
BAKE
NUTRITIONAL
VALUES (AVOID
SAME NUTRITION)
CALORIES-12G,
FATS-20G CARBS-
46G, PROTEIN-24G
FLAVOURS/TASTES
(AVOID SAME
TASTES/FLAVOURS)
BLAND
TEXTURES
(AVOID SAME
TEXTURES)
SMOOTH
DELICACIES
VINEGAR, SAUCE,
SALT
MENUS DRAFT DISH TRAINER’S FEEDBACK FINAL DISH
5TH COURSE CARAMELIZED
MACADAMIA NUTS
SATISFACTION:
IMPROVEMENTS
SUGGESTED
BY TRAINER:
COLOURS USED
(AVOID USING
SAME COLOUR)
YELLOW
COOKING
METHODS (AVOID
SAME COOKING
TECHNIC)
PAN
NUTRITIONAL
VALUES (AVOID
SAME NUTRITION)
CALORIE-16G, FATS-
20G,
CARBOHYDRATE-
33G
FLAVOURS/TASTES
(AVOID SAME
TASTES/FLAVOURS)
SWEET
TEXTURES
(AVOID SAME
CRUNCHY
14 | PAGE LAST
UPDATED:30/08/2024 2:30 AM

EMPYREAN EDUCATION INSTITUTE: 16 THE TERRACE, FREMANTLE WA 6160 AUSTRALIA+61(8)9228 1600 RTO
PROVIDER NO: 52118 CRICOS CODE: 03275D ABN 70 080 503 091 EQUANIMITY CONSULTANTS PTY LTD.
COURSE CODE: SIT30816 CERTIFICATE III IN COMMERCIAL COOKERY
TEXTURES)
DELICACIES NUTS,
SUGAR
TRAINER’S SIGNATURE_________________________ DATE_______________________
Yield & Recipe Card - Degustation menu
STUDENT ID_________ STUDENT’S NAME________________
FOR______PAX
INGREDIENTS
/COMMODITIES
PURCHASE
QUANTITY
USABLE
QUANTITY
(YIELD)
WASTAGE
QUANTITY
ORDER
REQUIRED
(FOR 1 KG
OF
USABLE)
UOM
(UNIT OF
MEASURE
MENTS)
PRICE ($)
(ROUND
OFF TO 1
DECIMAL
PLACE)
1ST COURSE NAME OF DISH: LAMB SHOULDER ROAST
LAMB
SHOULDER 1000 900 100 900 G $30.00
POATATOES 1000 900 100 200 G $4.00
WHITE ONION 1000 900 100 300 G $3.00
OLIVE OIL 1000 900 100 180 ML $1.90
SALT 1000 900 100 15 ML $0.20
GARLIC 1000 900 100 15 ML $1.4
MINT SAUCE 1000 900 100 15 ML $1.0
$
$
2ND COURSE NAME OF DISH: FISH BURGER
MAYONNISE 1000 900 100 100 ML $2.00
ONION 1000 900 100 200 G $3.00
CAPERS 1000 900 100 600 G $5.00
FLOUR 1000 900 100 150 G $2.6
WATER 1000 900 100 150 ML $1.6
BAKING POWDER 1000 900 100 15 ML $0.50
$
$
$
$
3RD COURSE NAME OF DISH: TUNA AND CHICKPEA PATTIES
CHICKPEA 1000 100 900 400 G $3.00
OLIVE OIL 1000 100 900 15 ML $1.20
TUNA 1000 100 900 400 G $6.00
CARROTS 1000 100 900 250 G $4.00
ONION 1000 100 900 100 G $2.20
GARLIC 1000 100 900 30 G $3.00
15 | PAGE LAST
UPDATED:30/08/2024 2:30 AM

EMPYREAN EDUCATION INSTITUTE: 16 THE TERRACE, FREMANTLE WA 6160 AUSTRALIA+61(8)9228 1600 RTO
PROVIDER NO: 52118 CRICOS CODE: 03275D ABN 70 080 503 091 EQUANIMITY CONSULTANTS PTY LTD.
COURSE CODE: SIT30816 CERTIFICATE III IN COMMERCIAL COOKERY
CILANTRO 1000 100 900 10 G $1.4
PARSELY 1000 100 900 10 G $1.00
CHILLY FLAKES 1000 100 900 15 ML $1.60
SALT 1000 100 900 10 G $1.20
$
$
$
$
INGREDIENTS
/COMMODITIES
PURCHASE
QUANTITY
USABLE
QUANTITY
(YIELD)
WASTAGE
QUANTITY
ORDER
REQUIRED
(FOR 1 KG
OF
USABLE)
UOM
(UNIT OF
MEASURE
MENTS)
PRICE ($)
(ROUND
OFF TO 1
DECIMAL
PLACE)
4TH COURSE NAME OF DISH: OYSTERS KILPATRICK
WORCESTERSHIR
E SAUCE 1000 100 900 30 ML $3.00
BALSAMIC
VINEGAR 1000 100 900 60 ML $1.00
BUTTER 1000 100 900 30 ML $4.00
OIL 1000 100 900 15 ML $0.90
TABASCO SAUCE 1000 100 900 15 ML $1.10
$
$
$
$
$
$
$
5TH COURSE NAME OF DISH: CARAMELIZED MACADAMIA NUTS
MACADAMIA
NUTS 1000 100 900 200 G $30.00
CASTOR SUGAR 1000 100 900 50 G $2.00
$
$
$
$
$
$
$
$
TOTAL COST: $___42.00_____ SALE PRICE: $______115.00__*SALE PRICE=
PORTION COST / FOOD COST X 100
PORTION COST: $_39.00_______
FOOD COST (%):___27______ *FOOD COST NOT EXCEEDING 34% FOR EACH DISH – ADJUST
MENU ITEMS ACCORDINGLY.
16 | PAGE LAST
UPDATED:30/08/2024 2:30 AM

EMPYREAN EDUCATION INSTITUTE: 16 THE TERRACE, FREMANTLE WA 6160 AUSTRALIA+61(8)9228 1600 RTO
PROVIDER NO: 52118 CRICOS CODE: 03275D ABN 70 080 503 091 EQUANIMITY CONSULTANTS PTY LTD.
COURSE CODE: SIT30816 CERTIFICATE III IN COMMERCIAL COOKERY
TRAINER’S SIGNATURE______________________ DATE_______________________
4.Plan - Cyclical menu
STUDENT ID_________ STUDENT’S NAME________________
1. 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 RETAIL PRICE OF $25.00 PER PERSON AND A FOOD COST NOT
EXCEEDING 30%. THE SEMINAR IS OF A DURATION OF 1 WEEK MONDAY TO FRIDAY AND IS HELD
CONSECUTIVELY OVER 2 MONTHS._ MENU TYPES USED IN THE ESTABLISHMENT: CYCLICAL
TYPE OF CUSTOMERS – PROVIDE A DESCRIPTION
ALL TYPE OF AGE GROUP
CUISINE STYLE(S) USED IN THE ESTABLISHMENT CYCLCAL
MENU PRICE RANGE
BETWEEN $_______20____~$____27_________
2. CREATE IDEAS FOR EACH. HERE IS WHERE YOU WILL DRAFT YOUR MENUS, COME-UP WITH
VARIOUS IDEAS AND CONCEPTS. MODIFY DISHES ACCORDING TO TRAINER’S FEEDBACK AND
COMPLETE YOUR FINAL DISH.
MENUS MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
DISH ONE CURRY
PUFF
COLOURS USED
(AVOID USING
SAME COLOUR)
YELLOW NOT ADDED RED BEETROOT
JUICE NOT ADDED
COOKING
METHODS (AVOID
SAME COOKING
TECHNIC)
FRY
BAKED DEEP FRY GRILLED TANDOOR
NUTRITIONAL
VALUES (AVOID
SAME NUTRITION)
CALORIE-
12G
FATS,-12G
CARBOHY
DRATE-33G
CALORIE-
11G, FATS-
13G,
CARBOHYDR
ATE-42G
CALORIE-
33G, FATS-
34G,
PROTEIN-21G
CALORIE-
23G, FATS-
31G,
PROTEIN-20G
CALORIE-
37G, FATS-
38G,
PROTEIN-19G
FLAVOURS/TASTES
(AVOID SAME
TASTES/FLAVOURS)
CRUNCHY SPICY SWEET AND
SOUR BUTTERY CHEESE
TEXTURES
(AVOID SAME
TEXTURES)
SMOOTH THICK THICK AND
SMOOTH HARD SOFT
17 | PAGE LAST
UPDATED:30/08/2024 2:30 AM

EMPYREAN EDUCATION INSTITUTE: 16 THE TERRACE, FREMANTLE WA 6160 AUSTRALIA+61(8)9228 1600 RTO
PROVIDER NO: 52118 CRICOS CODE: 03275D ABN 70 080 503 091 EQUANIMITY CONSULTANTS PTY LTD.
COURSE CODE: SIT30816 CERTIFICATE III IN COMMERCIAL COOKERY
DELICACIES
POTATOES
, EGG,
PEANUT OIL
ADDED
VEGETABLES
POTATO,
ONION,
SUGAR, MEAT
BUTTER, EGG
YOLK,
CANOLA OIL,
SOYA SAUCE
CHEESE,
POTATO,
CORN, PEAS
MENUS MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
DISH TWO CARAMELI
ZED
ROASTED
CARROTS
COLOURS USED
(AVOID USING
SAME COLOUR)
ORANGE NO ADDED
COLOURS RED ESSENCE OF
SUNFLOWER PINK
COOKING
METHODS (AVOID
SAME COOKING
TECHNIC)
OVEN
FRY ROAST GAS AND
OVEN BAKED
NUTRITIONAL
VALUES (AVOID
SAME NUTRITION)
CALORIES-
77G FATS -
6GCARBS-
7G
CALORIES-
74G FATS -
9GCARBS-
8G
CALORIES-
75G FATS -
10GCARBS-
6G
CALORIES-
77G FATS -
6GCARBS-
7G, PROTEIN
1 G
CALORIES-
77G FATS -
6GCARBS-
4G, PROTEIN
-4G
FLAVOURS/TASTES
(AVOID SAME
TASTES/FLAVOURS)
CRUNCHY SWEET AND
SOUR
SWEET
CRUNCHY SALTY SMOOTH AND
SOFT
TEXTURES
(AVOID SAME
TEXTURES)
THICK SOFT THICK SMOOTH SOFT
DELICACIES
PEPPER,
SALT,
HERBS,BU
TTER
HONEY BROWN
SUGAR
WHITE WINE,
SUNFLOWER
OIL
ROSEMARY,
THYME,
OLIVE OIL
TRAINER’S SIGNATURE_________________________ DATE_______________________
MENUS MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
DISH THREE AUSSIE
BREAK
FAST FRY
UP
COLOURS USED
(AVOID USING
SAME COLOUR)
NA RED NA NA BEETROOT
JUICE
COOKING
METHODS (AVOID
SAME COOKING
TECHNIC)
OVEN BAKED AND
GAS TOASTED TOASTED GAS
NUTRITIONAL
VALUES (AVOID PROTEIN- CALORIES- CALORIE- CALORIES- CALORIES-
18 | PAGE LAST
UPDATED:30/08/2024 2:30 AM

EMPYREAN EDUCATION INSTITUTE: 16 THE TERRACE, FREMANTLE WA 6160 AUSTRALIA+61(8)9228 1600 RTO
PROVIDER NO: 52118 CRICOS CODE: 03275D ABN 70 080 503 091 EQUANIMITY CONSULTANTS PTY LTD.
COURSE CODE: SIT30816 CERTIFICATE III IN COMMERCIAL COOKERY
SAME NUTRITION)
43G, FATS-
22G
77G FATS -
6GCARBS-
7G
621G, FATS-
23G, CARBS-
74G
PROTEIN-45G
79G FATS -
6GCARBS-
71G
78G FATS -
23.5GCHOLR
ESTEROL-
900MG
FLAVOURS/TASTES
(AVOID SAME
TASTES/FLAVOURS)
SWEET
AND SOUR SPICY CRISPY CRISPY AND
SPICY CRUNCHY
TEXTURES
(AVOID SAME
TEXTURES)
SMOOTH THICK SOFT SOFT AND
SMOOTH
SOFT AND
THICK
DELICACIES
BREAD,
BEANS,
BUTTER
MUSHROOM,
TOMATOES,
EGGS
POTATOES,
THYME,
ONION
EGG, BEANS,
BACON
OLIVE OIL,
TOMATO,
PORK
SAUSAGE
TRAINER’S FEEDBACK
SATISFACTION:
DISH 1:
DISH 2:
DISH 3:
IMPROVEMENTS SUGGESTED
BY TRAINER:
DISH 1:
DISH 2:
DISH 3:
STUDENT’S FEEDBACK
STUDENT’S SIGNATURE_________________________ DATE_______________________
TRAINER’S SIGNATURE_________________________ DATE_______________________
19 | PAGE LAST
UPDATED:30/08/2024 2:30 AM

EMPYREAN EDUCATION INSTITUTE: 16 THE TERRACE, FREMANTLE WA 6160 AUSTRALIA+61(8)9228 1600 RTO
PROVIDER NO: 52118 CRICOS CODE: 03275D ABN 70 080 503 091 EQUANIMITY CONSULTANTS PTY LTD.
COURSE CODE: SIT30816 CERTIFICATE III IN COMMERCIAL COOKERY
5.Plan - set/table d’hôte menu
STUDENT ID_______ STUDENT’S NAME_____________
1. PLAN A SET OR TABLE D’HÔTE MENU OF YOUR CHOICE SUITABLE TO THE CUSTOMER
PROFILE /ESTABLISHMENT YOU HAVE IDENTIFIED IN BELOW. THE MENU NEEDS TO INCLUDE 3
COURSES AND MAY HAVE A CHOICE FOR EACH COURSE. THE FOOD COULD POTENTIALLY MAKE
USE OF ANY BY-PRODUCTS YOU HAVE IDENTIFIED IN E.G. YOUR À LA CARTE MENU OR
DEGUSTATION MENU._ MENU TYPES USED IN THE ESTABLISHMENT: SET/TABLE D’HÔTE
TYPE OF CUSTOMERS – PROVIDE A DESCRIPTION
FAMILY AND FRIENDS
CUISINE STYLE(S) USED IN THE ESTABLISHMENT
ALL TYPE OF CUISINE
MENU PRICE RANGE
BETWEEN $___3.00________~$_15.00____________
2. CREATE IDEAS FOR EACH. HERE IS WHERE YOU WILL DRAFT YOUR MENUS, COME-UP WITH
VARIOUS IDEAS AND CONCEPTS. MODIFY DISHES ACCORDING TO TRAINER’S FEEDBACK AND
COMPLETE YOUR FINAL DISH.
1ST COURSE
1.______________________SOUTHERN VEGETABLE
SOUP_______________________________________________ $_____3.80______
2.______________________________CORN
BREAD_______________________________________ $_____5.00______
3. ROASTED VEGETABLE PASTA
SALAD $4.60
2ND COURSE
TOFU AND VEGETABLE STIR FRY
1._____________________________________________________________________
$___________3.50
2.______________BONDI CHICKEN
BURGER_______________________________________________________
$____10.00_______
3. MARINATED LAMB BACK STRAP
$ 13.39
3RD COURSE
1.____CHOCOLATE COCONUT ICE
CREAM_________________________________________________________________
$______6.00_____
2._________FROZEN CARAMEL
SLICE____________________________________________________________
$_____6.59______
3. TIM TAM TARTS WITH RASPBERRIES
$7.00
TRAINER’S FEEDBACK
20 | PAGE LAST
UPDATED:30/08/2024 2:30 AM

EMPYREAN EDUCATION INSTITUTE: 16 THE TERRACE, FREMANTLE WA 6160 AUSTRALIA+61(8)9228 1600 RTO
PROVIDER NO: 52118 CRICOS CODE: 03275D ABN 70 080 503 091 EQUANIMITY CONSULTANTS PTY LTD.
COURSE CODE: SIT30816 CERTIFICATE III IN COMMERCIAL COOKERY
SATISFACTION:
1ST COURSE:
2ND COURSE:
3RD COURSE:
IMPROVEMENTS SUGGESTED BY TRAINER:
1ST COURSE:
2ND COURSE:
3RD COURSE:
STUDENT’S FEEDBACK
STUDENT’S SIGNATURE_________________________ DATE_______________________
TRAINER’S SIGNATURE_________________________ DATE_______________________
FINAL MENU FOR YOUR FINAL PRESENTATION
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 & INGREDIENTS
USE CORRECT CULINARY TERMS, LANGUAGE AND GRAMMAR RELEVANT TO THE STYLE OF
CUISINE
THIS MENU MUST INCLUDE THE DISH PRICE AND A DISH DESCRIPTION. (PLEASE UPLOAD IT IN
FUTURA)
21 | PAGE LAST
UPDATED:30/08/2024 2:30 AM