Australian College of the Professions: Menu Development Project

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Australian College of the Professions
RTO No. 41201 CRICOS No. 03608K
SITHKOP004 Develop menus for special dietary requirements‐
LEARNER WORKBOOK
ASSESSMENT 2‐
Student ID: _________________________________________________
Student Name: _________________________________________________
Date of Birth: ______ / ______ / __________
Assessor Name: ________________________________________________
Student Signature:______________________ Date:_____ / _____ / ________
OFFICE USE ONLY
Received by ‐ Date:
Assessment Attempt  Initial Attempt Second Attempt / Reassessment
Completion Status Complete Incomplete
RESULTS COMPETENT NOT YET COMPETENT
Completion Date: Assessed by:
ACP SITHKOP004V1.2018 LW&A‐ ‐

Australian College of the Professions
RTO No. 41201 CRICOS No. 03608K
Assessment Guidelines
What will be assessed–Performance Evidence?
The purpose of this assessment is to assess your ability to complete tasks outlined in the elements and performance
criteria of this unit in the context of the job role, and:
develop and cost at least six menus or meal plans that individually or in combination meet at least six different
special dietary requirements as specified in the knowledge evidence
Two of the above menus or meal plans must reflect one or more cultural or religious dietary requirements as
specified in the knowledge evidence
Two of the above menus or meal plans must address the special dietary requirements of different customer groups
as specified in the knowledge evidence
Evaluate each 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 satisfaction discussions with:
 customers
 allied health professionals
 dieticians
 medical specialists
o seeking staff suggestions for menu items
Develop the above menus and menu plans within commercial time constraints, demonstrating:
o methods for responding to feedback and adjusting menus
o Basic principles and practices of nutrition.
Place/Location where an assessment will be conducted and timeframes for completion
RTO to complete
Resource Requirements
Pen, paper, calculator, Computer, MS Excel or similar software,
Recipe selection relevant for this unit to cover all menu types specified in the assessment conditions for
“Performance Evidence”.
Future Recipe Book or Recipes on e coach for the unit of competency SITHKOP004 Develop menus for special‐
dietary requirements
All templates provided in the Student Assessment folder “Support Tools”
Customers, supervisors, and health professional to review menu options and obtain feedback
ACP SITHKOP004V1.2018 LW&A‐ ‐

Australian College of the Professions
RTO No. 41201 CRICOS No. 03608K
Refer to the Assessment conditions attached to the Futura Group Mapping Document located in the teacher support
tools folder or the “Assessment Conditions” for this unit in the SIT 1.0 Training Package.
Instructions for assessment including WHS requirements
The project for assessment 2 consists of 3 parts, Part A, Part B, and Part C.
Part A requires the planning and calculation of 6 different menus including 1 cyclic menu or meal plan
Part B requires the evaluation of each menu using at least 2 different evaluation methods overall.
Part C requires the amendment of the menu options and associated costing based on the feedback received in Part B.
You are required to complete each task for this assessment as outlined below in the specific task instructions.
All documentation used to write, calculate or support the individual tasks must be attached and clearly referenced to
this project. You will be provided with feedback for each task by your trainer as outlined to you.
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: Date: / /
This assessment: First Attempt 2nd Attempt Extension – Date: / /
Part A Satisfactory Not Yet Satisfactory
RESULT OF ASSESSMENT Part B Satisfactory Not Yet Satisfactory
Part C Satisfactory Not Yet Satisfactory
Feedback to Student:
Assessor(s) Signature(s): Date: / /
Student Signature Date: / /
ACP SITHKOP004V1.2018 LW&A‐ ‐

Australian College of the Professions
RTO No. 41201 CRICOS No. 03608K
Assessment 2
Project
Your Tasks:
The project for assessment 2 consists of 3 parts, Part A, Part B and Part C.
Part A requires the planning and calculation of 6 different menus including 1 cyclic menu or meal plan
Part B requires the evaluation of each menu using at least 2 different evaluation methods overall.
Part C requires the amendment of at least 1 menu based on feedback and 1 menu to meet cost factors.
You are required to complete each task for this assessment as outlined below in the specific task instructions.
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
ACP SITHKOP004V1.2018 LW&A‐ ‐

Australian College of the Professions
RTO No. 41201 CRICOS No. 03608K
Develop and cost 6 menus or meal plans for the selections you make from the list in the table below as indicated.
Each menu needs to be evaluated. You must choose 2 different evaluation methods overall from the list in the table
below.
Menu to be developed Menu type (all required overall) Evaluation of each menu (use at least 2 methods overall)
Menu 1: special diets that are part of customer satisfaction discussions
contemporary Australian society: customer surveys
Select 2 from this group improvements suggested by:
Recipe Source: Futura customers
Group, e coach recipes‐ eating regimes: managers
SITHKOP004 elimination
peers
staff
Other: macrobiotic supervisors
No. of serves: exclusions for allergies, suppliers
regular staff meetings that involve menu discussionscontraindications with medicines or
food intolerance seeking staff suggestions for menu items
fat free‐ Satisfaction discussions with Health professionals
Menu2: fluids customer satisfaction discussions
food preferences customer surveys
improvements suggested by:
food restrictions
Recipe Source: Futura customers
gluten free‐
Group, e coach recipes‐ managers
high carbohydrate
SITHKOP004 peers
high or low energy staff
Other: high or low protein supervisors
No. of serves: high fiber suppliers
regular staff meetings that involve menu discussions
Lacto ovo seeking staff suggestions for menu items
low carbohydrate Satisfaction discussions with Health professionals
low cholesterol
Menu3: customer satisfaction discussionslow fat
low gluten
customer surveys
improvements suggested by:
Recipe Source: Futura low kilojoule customers
Group, e coach recipes‐ low sugar managers
SITHKOP004 modified sodium or potassium peers
staff
Other: modified texture supervisors
nutritional requirements
No. of serves: suppliers
portion size regular staff meetings that involve menu discussions
substitutes: seeking staff suggestions for menu items
gluten free flour‐ Satisfaction discussions with Health professionals
Menu4: yeast free flour‐ customer satisfaction discussions
non sugar sweeteners‐ customer surveys
improvements suggested by:
sugar free‐Recipe Source: Futura customers
Group, e coach recipes‐ type one and two diabetes managers
SITHKOP004 peers
main types and culinary characteristics of staff
Other: cultural or religious diets that are part of supervisors
No. of serves: contemporary Australian society: suppliers
Select 2 from this group regular staff meetings that involve menu discussions
seeking staff suggestions for menu items
halal Satisfaction discussions with Health professionals
Menu5: Hindu customer satisfaction discussions
customer surveys
ACP SITHKOP004V1.2018 LW&A‐ ‐

Australian College of the Professions
RTO No. 41201 CRICOS No. 03608K
Recipe Source: Futura
Group, e coach recipes‐
SITHKOP004
Other:
No. of serves:
Menu6:
Recipe Source: Futura
Group, e coach recipes‐
SITHKOP004
Other:
No. of serves:
Kosher
Vegan
Vegetarian
Main types of customer groups that
have special dietary requirements:
Select 2 from this group
1 selection must be for a 1 week‐
cyclic menu
Adolescents
Athletes
Children
Defense forces
Elderly
Health care
Ill or injured
Infants
International tourists
Nutritional and energy requirements
due to physical condition
People in areas affected by disaster or
environmental extremes
People from different
socioeconomic groups
People in remote areas those
with weight problems:
o underweight
o overweight
o obese
Improvements suggested by:
Customers
Managers
Peers
Staff
Supervisors
Suppliers
Regular staff meetings that involve menu discussions
Seeking staff suggestions for menu items
Satisfaction discussions with Health professionals
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
Satisfaction discussions with Health professionals
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
Satisfaction discussions with Health professionals
ACP SITHKOP004V1.2018 LW&A‐ ‐

Australian College of the Professions
RTO No. 41201 CRICOS No. 03608K
Part A
1. Plan, write and cost each of your menus you have selected in the list above. Each menu must include a
minimum of 3 corses each. The food cost for each menu must not exceed $7.50 including all courses.‐
Complete the details for each menu as outlined below.
2. 1 menu type selected for main types of customer groups that have special dietary requirements must consist
of a 1 week cyclic menu or meal plan consisting of 7 3 course menus with a vegetarian option for each day.‐ ‐
The “Menu Price Balance template” for menu 6 below has these provisions. The food cost for the cyclic menu
must not exceed $6.00 for any 3 course menu.‐
3. Each menu type must provide nutritionally balanced meal options for the relevant type of dietary
requirement.
4. Use the attached Standard Recipe Card Template (or your own choice of format) and list the ingredients for
each menu dish listed in your cycle menu including sides. Alternatively, you may use the template “Banquet
Analysis Sheet” and cost each menu and all its components in this document.
5. The Portion size for each dish must consider that there are 3 courses a menu and portion size, therefore, needs
to reflect this.
6. Calculate each dish and show the cost per serve. Attach your yield calculations where necessary (if you use
vegetables or meat, then the calculations must show the net price based on net yields). The support Tool
Folder contains yield test tools to assist you in these calculations.
Menu 1
Dietary requirement
1. Course
No Butter
2. Course
No Onions
3. Course
No Sugar
Cost each dish of the menu in a Standard Recipe card (template) or use the template
ACP SITHKOP004V1.2018 LW&A‐ ‐

Australian College of the Professions
RTO No. 41201 CRICOS No. 03608K
SRC_multiple dishes to cost all the dishes in one sheet and label each tab.
Menu 2
Dietary requirement
1. Course
No onions
2. Course
Vegan
3. Course
Vegan
Cost each dish of the menu in a Standard Recipe card (template) or use the template
SRC_multiple dishes to cost all dishes in one sheet and label each tab.
Menu 3
Dietary requirement
1. Course
No sugar
2. Course
No Butter
3. Course
Vegan
Cost each dish of the menu in a Standard Recipe card (template) or use the template
SRC_multiple dishes to cost all dishes in one sheet and label each tab.
Menu 4
Dietary requirement
1. Course
No Fish
2. Course
No Pork
3. Course
No Onion
Cost each dish of the menu in a Standard Recipe card (template) or use the template
SRC_multiple dishes to cost all dishes in one sheet and label each tab.
Menu 5
ACP SITHKOP004V1.2018 LW&A‐ ‐

Australian College of the Professions
RTO No. 41201 CRICOS No. 03608K
Dietary requirement
1. Course
No Fish
2. Course
No Pork
3. Course
No Pork
Cost each dish of the menu in a Standard Recipe card (template) or use the template
SRC_multiple dishes to cost all dishes in one sheet and label each tab.
Menu 6 Cyclic Menu/Meal Plan
Dietary requirement
Enter the individual courses in the “Menu Price Balance template_5_Day_Cycle”cost the individual menu dishes in
individual Standard recipe cards or in the spreadsheet“SRC_multipledishes_5 day_Cycle (Each day has a Tab marked M1‐ ‐
Dish 1 to M1 Dish 6[Monday] M2 Dish 1 to Dish 6 [Tuesday] and so forth)‐
ACP SITHKOP004V1.2018 LW&A‐ ‐

Australian College of the Professions
RTO No. 41201 CRICOS No. 03608K
Part B
1. List the review methods you have used for each method and provide the feedback you have received for each
menu. Provide details for the methods used to obtain feedback and details for the persons you have consulted
with.
Menu 1 Method used for feedback Feedback received – Details
How/Who?
Dish 1 One on One Well done
Dish 2 One on One Great Plates
Dish 3 One on One Fast Cook
Menu 2 Method used for feedback Feedback received – Details
How/Who?
Dish 1 One on One Well done
Dish 2 One on One Great Services
Dish 3 One on One Great Services with Great Ingredients
Menu 3 Method used for feedback Feedback received – Details
How/Who?
Dish 1 One on One Fresh Ingredients
ACP SITHKOP004V1.2018 LW&A‐ ‐

Australian College of the Professions
RTO No. 41201 CRICOS No. 03608K
Dish 2
One on One Fresh Ingredients
Dish 3 One on One
Great Tastes
Menu 4 Method used for feedback Feedback received – Details
How/Who?
Dish 1 One on One Great Tastes
Dish 2 One on One Fast Services
Dish 3 One on One Fast Services
Menu 5 Method used for feedback Feedback received – Details
How/Who?
Dish 1 One on One Great Tastes
Dish 2 One on One Fast Food
Dish 3 One on One Great Tastes
Menu 6 Method used for feedback Feedback received – Details
How/Who?
ACP SITHKOP004V1.2018 LW&A‐ ‐

Australian College of the Professions
RTO No. 41201 CRICOS No. 03608K
Day 1 One on One Great Tastes
Day 2 One on One Great Tastes
Day 3 One on One Great Tastes
Day 4 One on One Fresh Ingredients and Sauces were Great
Day 5 One on One Great Preparation
2. Identify which factors would suggest that changes need to be made to your menu items.
ACP SITHKOP004V1.2018 LW&A‐ ‐