Assessment Tasks and Instructions
Student Name Putu Nenny Widhiani
Student Number S2138
Course and Code
Unit(s) of Competency and Code(s) SITHKOP002 Plan and cost basic menus
Stream/Cluster
Trainer/Assessor
Assessment for this Unit of Competency/Cluster Details
Assessment 1 Assignment
Assessment 2 Project
Assessment 3
Assessment conducted in this instance: Assessment 1 0 2 1 3 0
Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No 0 No further information required
Yes 0 Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:
Student to complete
0
My assessor has discussed the adjustments with me
0
I agree to the adjustments applied to this assessment
Signature Date
2nd Assessor to complete
0
I agree the adjustments applied to this assessment are reasonable
Name
Signature Date
Assessment Guidelines
What will be assessed – Performance Evidence
The purpose of this assessment is to assess your ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
• 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
o buffet
o cyclical
o degustation
o ethnic
o set
o table d’hôte
o 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.
Place/Location where assessment will be conducted
RTO to complete
Resource Requirements
Pen, paper, calculator, customer service survey created in assessment 1-Assignment, 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”.
All support tool templates for yield testing, calculations and menu balance located in the assessment tool folder for the unit SITHKOP002, Futura Teacher Support tools.
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
You are required to complete each task for this assessment as outlined below, following the relevant recipes, Work Place Health and Safety practices and Hygiene procedures as instructed during the training sessions you have participated for this unit of competency.
Statement of Authenticity
0
I acknowledge that I understand the requirements to complete the assessment tasks
0
The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes
0
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: / /201
This assessment: First Attempt 0
2nd Attempt 0
Extension 0 – Date: / /
RESULT OF ASSESSMENT Satisfactory 0 Not Yet Satisfactory 0
Feedback to Student:
Assessor(s) Signature(s): Date: / /
Student Signature Date: / /

Assessment 2
Your Tasks:
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
Menu to be developed Menu type (all required overall) Evaluation of each menu (use at least 2 methods overall)
Menu 1:
RTO to complete
Recipe Source: Futura Group, e-coach recipes SITHKOP002
No. of serves:
0 à la carte
0 buffet
0 cyclical
0 degustation
0 ethnic
0 set, table d’hôte
0 seasonal
0 customer satisfaction discussions
0 customer surveys
0 improvements suggested by:
customers
managers
peers
staff
supervisors
suppliers
0 regular staff meetings that involve menu discussions
0 seeking staff suggestions for menu items
Menu 2:
RTO to complete
Recipe Source: Futura Group, e-coach recipes SITHKOP002
No. of serves:
0 à la carte
0 buffet
0 cyclical
0 degustation
0 ethnic
0 set, table d’hôte
0 seasonal
0 customer satisfaction discussions
0 customer surveys
0 improvements suggested by:
customers
managers
peers
staff
supervisors
suppliers
0 regular staff meetings that involve menu discussions
0 seeking staff suggestions for menu items
Menu 3:
RTO to complete
Recipe Source: Futura Group, e-coach recipes SITHKOP002
No. of serves:
0 à la carte
0 buffet
0 cyclical
0 degustation
0 ethnic
0 set, table d’hôte
0 seasonal
0 customer satisfaction discussions
0 customer surveys
0 improvements suggested by:
customers
managers
peers
staff
supervisors
suppliers
0 regular staff meetings that involve menu discussions
0 seeking staff suggestions for menu items
Menu 4:
RTO to complete
Recipe Source: Futura Group, e-coach recipes SITHKOP002
No. of serves:
0 à la carte
0 buffet
0 cyclical
0 degustation
0 ethnic
0 set, table d’hôte
0 seasonal
0 customer satisfaction discussions
0 customer surveys
0 improvements suggested by:
customers
managers
peers
staff
supervisors
suppliers
0 regular staff meetings that involve menu discussions
0 seeking staff suggestions for menu items
Menu 5:
RTO to complete
Recipe Source: Futura Group, e-coach recipes SITHKOP002
No. of serves: 0 à la carte
0 buffet
0 cyclical
0 degustation
0 ethnic
0 set, table d’hôte
0 seasonal
0 customer satisfaction discussions
0 customer surveys
0 improvements suggested by:
customers
managers
peers
staff
supervisors
suppliers
0 regular staff meetings that involve menu discussions
0 seeking staff suggestions for menu items
Menu 6:
RTO to complete
Recipe Source: Futura Group, e-coach recipes SITHKOP002
No. of serves:
0 à la carte
0 buffet
0 cyclical
0 degustation
0 ethnic
0 set, table d’hôte
0 seasonal
0 customer satisfaction discussions
0 customer surveys
0 improvements suggested by:
customers
managers
peers
staff
supervisors
suppliers
0 regular staff meetings that involve menu discussions
0 seeking staff suggestions for menu items
Menu 7:
RTO to complete
Recipe Source: Futura Group, e-coach recipes SITHKOP002
No. of serves:
0 à la carte
0 buffet
0 cyclical
0 degustation
0 ethnic
0 set, table d’hôte
0 seasonal
0 customer satisfaction discussions
0 customer surveys
0 improvements suggested by:
customers
managers
peers
staff
supervisors
suppliers
0 regular staff meetings that involve menu discussions
0 seeking staff suggestions for menu items

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
Menu Types used in the establishment
Best selling menu items Example Cost
Bread/ starter
Entrée
Soup
Main
Dessert
Special/Other

2. Menu 1 – Plan an à la carte menu.
A. Your menu must contain at least 3 choices each for:
? Entrées
? Soups
? Main Courses
? Desserts
? Additionally, provide 1 vegetarian entrée and 1 vegetarian option for a main course
B. 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.
C. The dishes you plan for the menu must fit the customer profile you have described in question 1, and meet a price level that matches what you currently have on offer in the establishment.
D. Draft ideas for each of the dishes listed in A., present these to your chef/colleagues or trainer and obtain feedback. Document what the feedback entailed and what you will change as a result. Attach this draft and comments to this assessment marked “Menu 1”
E. Establish standard recipe cards for each dish, listing the ingredients and required quantities.
F. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs.
G. Finalise the standard recipe cards for each dish and cost each dish based on a ‘per serve/per person’ price based on a food cost not exceeding 34% for each dish – Adjust menu items accordingly.
H. Identify the dishes that feature best in terms of profitability.
I. 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
J. Once implemented , obtain feedback for the success of the menu using a methods outlined in the task section above and attach the feedback to this assessment marked “Menu 1”
K. Which dishes sold most? What is the food cost of the à la carte dishes overall based on the sales figures at the time of the review?

Menu Assessment Criteria Comment S NYS S NYS
1 Element 1: Identify customer requirements
The type of customer relevant for the menu/establishment is identified 0
0
0
0
The cuisine style (s) are identified 0
0
0
0
The menu types used in the establishment are identified 0
0
0
0
The common popular items sold in the establishment are identified 0
0
0
0
An indicative pricing structure is provided for the basis of comparison 0
0
0
0
0
0
0
0
Element 2: Plan menus
The menu contains the number of dishes/choices as per instruction relevant for the menu type 0
0
0
0
The dishes provided use a seasonal variety where relevant 0
0
0
0
The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided 0
0
0
0
The colours within dishes and in a menu type are appealing 0
0
0
0
Dishes within a menu type provide a variety of tastes 0
0
0
0
Dishes within a menu type provide a variety of different textures 0
0
0
0
Main dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adults 0
0
0
0
The dishes / menu type is/are suitable for the clientele identified in section 1 0
0
0
0
0
0
0
0
Element 3: Cost menus
Each commodity is listed in a standard recipe card 0
0
0
0
The yield test values are establishes in a yield test sheet 0
0
0
0
The correct methods are used to calculate yields and net costs 0
0
0
0
Each dish is costed in the standards recipe card 0
0
0
0
The correct formulas are used for each type of calculation 0
0
0
0
The food cost for each dish does not exceed 34% 0
0
0
0
The correct methods for calculating mark-up are used 0
0
0
0
The profitability/maximum for each dish or menu is identified 0
0
0
0
All calculations are attached for reference as instructed for each menu type 0
0
0
0
0
0
0
0
0
0
0
0
Element 4: Write menu content Comment S NYS S NYS
The menu/dish is written in an appealing way, creating interest 0
0
0
0
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” 0
0
0
0
The key features in each dish/menu are clearly listed 0
0
0
0
The correct culinary terms are used and explained where relevant 0
0
0
0
The menu structure is correct in order 0
0
0
0
The print type/font is clearly legible 0
0
0
0
0
0
0
0
0
0
0
0
Element 5: Evaluate menu success
The menu /dishes is evaluated using evaluation methods outlines in the instructions 0
0
0
0
The feedback is collated and attached 0
0
0
0
The feedback is interpreted correctly 0
0
0
0
A sales analysis ids performed where this is part of the evaluation startegy 0
0
0
0
0
0
0
0
3. Menu 2 – Plan a buffet menu.
A. Define the type of buffet theme or style you will plan, and include suitable dishes typically included for such a buffet including provisions for all courses in your buffet menu.
B. 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.
C. Draft ideas for each of the dishes listed in A., present these to your chef/colleagues or trainer and obtain feedback. Document what the feedback entailed and what you will change as a result. Attach this draft and comments to this assessment marked “Menu 2”
D. Establish standard recipe cards for each dish, listing the ingredients and required quantities.
E. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs.
F. Finalise the standard recipe cards for each dish and cost each dish. The food cost for this buffet must not exceed 30%. The cost per person need to fit the profile of your establishment you have identified in Question 1 of this assessment.
G. Identify the dishes that feature best in terms of profitability.
H. 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
I. Once implemented , obtain feedback for the success of the menu using a methods outlined in the task section above and attach the feedback to this assessment marked “Menu 2”
J. Which dishes were most popular? Which dishes would you remove from the buffet in future – for which reasons?

Menu Assessment Criteria Comment S NYS S NYS
2 Element 1: Identify customer requirements
The type of customer relevant for the menu/establishment is identified 0
0
0
0
The cuisine style (s) are identified 0
0
0
0
The menu types used in the establishment are identified 0
0
0
0
The common popular items sold in the establishment are identified 0
0
0
0
An indicative pricing structure is provided for the basis of comparison 0
0
0
0
0
0
0
0
Element 2: Plan menus
The menu contains the number of dishes/choices as per instruction relevant for the menu type 0
0
0
0
The dishes provided use a seasonal variety where relevant 0
0
0
0
The dishes provided are suitable and sufficient for the type of buffet proposed 0
0
0
0
The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided 0
0
0
0
The colours within dishes and in a menu type are appealing 0
0
0
0
Dishes within a menu type provide a variety of tastes 0
0
0
0
Dishes within a menu type provide a variety of different textures 0
0
0
0
Main dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adults 0
0
0
0
The dishes / menu type is/are suitable for the clientele identified in section 1 0
0
0
0
0
0
0
0
Element 3: Cost menus
Each commodity is listed in a standard recipe card 0
0
0
0
The yield test values are establishes in a yield test sheet 0
0
0
0
The correct methods are used to calculate yields and net costs 0
0
0
0
Each dish is costed in the standards recipe card 0
0
0
0
The correct formulas are used for each type of calculation 0
0
0
0
The food cost does not exceed 30% per customer 0
0
0
0
The correct methods for calculating mark-up are used 0
0
0
0
The profitability/maximum for each dish or menu is identified 0
0
0
0
All calculations are attached for reference as instructed for each menu type 0
0
0
0
0
0
0
0
0
0
0
0
Element 4: Write menu content Comment S NYS S NYS
The menu/dish is written in an appealing way, creating interest 0
0
0
0
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” 0
0
0
0
The key features in each dish/menu are clearly listed 0
0
0
0
The correct culinary terms are used and explained where relevant 0
0
0
0
The menu structure is correct in order 0
0
0
0
The print type/font is clearly legible 0
0
0
0
0
0
0
0
0
0
0
0
Element 5: Evaluate menu success
The menu /dishes is evaluated using evaluation methods outlines in the instructions 0
0
0
0
The feedback is collated and attached 0
0
0
0
The feedback is interpreted correctly 0
0
0
0
A sales analysis ids performed where this is part of the evaluation startegy 0
0
0
0
0
0
0
0

4. Menu 3 – Plan a cyclical menu.
A. 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 32%. The seminar is of a duration of 1 week Monday to Friday and is held consecutively over 2 months.
B. 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.
C. Draft ideas for each of the dishes listed in A., present these to your chef/colleagues or trainer and obtain feedback. Document what the feedback entailed and what you will change as a result. Attach this draft and comments to this assessment marked “Menu 3”
D. Establish standard recipe cards for each dish, listing the ingredients and required quantities and cost these to meet the required margins set out in A.
E. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs.
F. Identify the dishes that feature best in terms of profitability.
G. 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
H. Once implemented , obtain feedback for the success of the menu using a methods outlined in the task section above and attach the feedback to this assessment marked “Menu 3”
I. Which dishes were most popular? Which dishes were most profitable? What other options could you use for future cyclical menus to reduce your food cost whilst ensuring customer satisfaction?

Menu Assessment Criteria Comment S NYS S NYS
3 Element 1: Identify customer requirements
The type of customer relevant for the menu/establishment is identified 0
0
0
0
The cuisine style (s) are identified 0
0
0
0
The menu types used in the establishment are identified 0
0
0
0
The common popular items sold in the establishment are identified 0
0
0
0
An indicative pricing structure is provided for the basis of comparison 0
0
0
0
0
0
0
0
Element 2: Plan menus
The menu contains the number of dishes/choices as per instruction relevant for the menu type 0
0
0
0
The dishes provided use a seasonal variety where relevant 0
0
0
0
The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided 0
0
0
0
The colours within dishes and in a menu type are appealing 0
0
0
0
Dishes within a menu type provide a variety of tastes 0
0
0
0
Dishes within a menu type provide a variety of different textures 0
0
0
0
Main dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adults 0
0
0
0
The dishes / menu type is/are suitable for the clientele identified in section 1 0
0
0
0
0
0
0
0
Element 3: Cost menus
Each commodity is listed in a standard recipe card 0
0
0
0
The yield test values are establishes in a yield test sheet 0
0
0
0
The correct methods are used to calculate yields and net costs 0
0
0
0
Each dish is costed in the standards recipe card 0
0
0
0
The correct formulas are used for each type of calculation 0
0
0
0
The food cost for each menu does not exceed 32% 0
0
0
0
The set price of $25.00 per person is not exceeded 0
0
0
0
The correct methods for calculating mark-up are used 0
0
0
0
The profitability/maximum for each dish or menu is identified 0
0
0
0
All calculations are attached for reference as instructed for each menu type 0
0
0
0
0
0
0
0
0
0
0
0
Element 4: Write menu content Comment S NYS S NYS
The menu/dish is written in an appealing way, creating interest 0
0
0
0
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” 0
0
0
0
The key features in each dish/menu are clearly listed 0
0
0
0
The correct culinary terms are used and explained where relevant 0
0
0
0
The menu structure is correct in order 0
0
0
0
The print type/font is clearly legible 0
0
0
0
0
0
0
0
0
0
0
0
Element 5: Evaluate menu success
The menu /dishes is evaluated using evaluation methods outlines in the instructions 0
0
0
0
The feedback is collated and attached 0
0
0
0
The feedback is interpreted correctly 0
0
0
0
A sales analysis ids performed where this is part of the evaluation startegy 0
0
0
0
0
0
0
0

5. Menu 4 – Plan a degustation menu.
A. Plan a degustation menu comprising of at least 5 courses, and offering 2 main course options. The food cost must not exceed 34 %. The maximum cost shall be in proportion to the client information and current prices for meals as identified in question 1.
B. 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.
C. Draft ideas for each of the dishes listed in A., present these to your chef/colleagues or trainer and obtain feedback. Document what the feedback entailed and what you will change as a result. Attach this draft and comments to this assessment marked “Menu 4”
D. Establish standard recipe cards for each dish, listing the ingredients and required quantities, which must reflect the portion sizes for a degustation menu based on the number of courses provided.
E. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs.
F. Identify the dishes that feature best in terms of profitability.
G. 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
H. Once implemented , obtain feedback for the success of the menu using a methods outlined in the task section above and attach the feedback to this assessment marked “Menu 4”
I. What was the feedback received, and accordingly what should be improved for a degustation menu in the future?

Menu Assessment Criteria Comment S NYS S NYS
4 Element 1: Identify customer requirements
The type of customer relevant for the menu/establishment is identified 0
0
0
0
The cuisine style (s) are identified 0
0
0
0
The menu types used in the establishment are identified 0
0
0
0
The common popular items sold in the establishment are identified 0
0
0
0
An indicative pricing structure is provided for the basis of comparison 0
0
0
0
0
0
0
0
Element 2: Plan menus
The menu contains the number of dishes/choices as per instruction relevant for the menu type 0
0
0
0
The dishes provided use a seasonal variety where relevant 0
0
0
0
The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided 0
0
0
0
The colours within dishes and in a menu type are appealing 0
0
0
0
Dishes within a menu type provide a variety of tastes 0
0
0
0
Dishes within a menu type provide a variety of different textures 0
0
0
0
Main dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adults 0
0
0
0
The dishes / menu type is/are suitable for the clientele identified in section 1 0
0
0
0
0
0
0
0
Element 3: Cost menus
Each commodity is listed in a standard recipe card 0
0
0
0
The yield test values are establishes in a yield test sheet 0
0
0
0
The correct methods are used to calculate yields and net costs 0
0
0
0
Each dish is costed in the standards recipe card 0
0
0
0
The correct formulas are used for each type of calculation 0
0
0
0
The food cost for the degustation menu does not exceed 34% 0
0
0
0
The overall price is acceptable in terms of the client information and pricing structure of the eatblishment 0
0
0
0
The correct methods for calculating mark-up are used 0
0
0
0
The profitability/maximum for each dish or menu is identified 0
0
0
0
All calculations are attached for reference as instructed for each menu type 0
0
0
0
0
0
0
0
0
0
0
0
Element 4: Write menu content Comment S NYS S NYS
The menu/dish is written in an appealing way, creating interest 0
0
0
0
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” 0
0
0
0
The key features in each dish/menu are clearly listed 0
0
0
0
The correct culinary terms are used and explained where relevant 0
0
0
0
The menu structure is correct in order 0
0
0
0
The print type/font is clearly legible 0
0
0
0
0
0
0
0
0
0
0
0
Element 5: Evaluate menu success
The menu /dishes is evaluated using evaluation methods outlines in the instructions 0
0
0
0
The feedback is collated and attached 0
0
0
0
The feedback is interpreted correctly 0
0
0
0
A sales analysis ids performed where this is part of the evaluation startegy 0
0
0
0
0
0
0
0
6. Menu 5 – Plan an ethnic menu.
A. Plan an ethnic menu of your choice suitable to the customer profile /establishment you have identified in question 1. The menu needs to include 3 courses. The food cost must not exceed 28%.
B. 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.
C. Draft ideas for each of the dishes listed in A., present these to your chef/colleagues or trainer and obtain feedback. Document what the feedback entailed and what you will change as a result. Attach this draft and comments to this assessment marked “Menu 5”
D. Establish standard recipe cards for each dish, listing the ingredients and required quantities.
E. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs.
F. Identify the dishes that feature best in terms of profitability and make adjustments to meet the food cost requirements set out in A.
G. 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
H. Once implemented , obtain feedback for the success of the menu using a methods outlined in the task section above and attach the feedback to this assessment marked “Menu 5”
I. What was the feedback received, and accordingly what should be improved when planning future ethnic menus in the future?

Menu Assessment Criteria Comment S NYS S NYS
5 Element 1: Identify customer requirements
The type of customer relevant for the menu/establishment is identified 0
0
0
0
The cuisine style (s) are identified 0
0
0
0
The menu types used in the establishment are identified 0
0
0
0
The common popular items sold in the establishment are identified 0
0
0
0
An indicative pricing structure is provided for the basis of comparison 0
0
0
0
0
0
0
0
Element 2: Plan menus
The menu contains the number of dishes/choices as per instruction relevant for the menu type 0
0
0
0
The dishes provided use a seasonal variety where relevant 0
0
0
0
The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided 0
0
0
0
The colours within dishes and in a menu type are appealing 0
0
0
0
Dishes within a menu type provide a variety of tastes 0
0
0
0
Dishes within a menu type provide a variety of different textures 0
0
0
0
Main dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adults 0
0
0
0
The dishes / menu type is/are suitable for the clientele identified in section 1 0
0
0
0
0
0
0
0
Element 3: Cost menus
Each commodity is listed in a standard recipe card 0
0
0
0
The yield test values are establishes in a yield test sheet 0
0
0
0
The correct methods are used to calculate yields and net costs 0
0
0
0
Each dish is costed in the standards recipe card 0
0
0
0
The correct formulas are used for each type of calculation 0
0
0
0
The food cost for the menu does not exceed 28% 0
0
0
0
The correct methods for calculating mark-up are used 0
0
0
0
The profitability/maximum for each dish or menu is identified 0
0
0
0
All calculations are attached for reference as instructed for each menu type 0
0
0
0
0
0
0
0
0
0
0
0
Element 4: Write menu content Comment S NYS S NYS
The menu/dish is written in an appealing way, creating interest 0
0
0
0
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” 0
0
0
0
The key features in each dish/menu are clearly listed 0
0
0
0
The correct culinary terms are used and explained where relevant 0
0
0
0
The menu structure is correct in order 0
0
0
0
The print type/font is clearly legible 0
0
0
0
0
0
0
0
0
0
0
0
Element 5: Evaluate menu success
The menu /dishes is evaluated using evaluation methods outlines in the instructions 0
0
0
0
The feedback is collated and attached 0
0
0
0
The feedback is interpreted correctly 0
0
0
0
A sales analysis ids performed where this is part of the evaluation startegy 0
0
0
0
0
0
0
0

7. Menu 6 – Plan a set /table d’hôte menu.
A. Plan a set or table d’hôte menu of your choice suitable to the customer profile /establishment you have identified in question 1. The menu needs to include 3 courses and may have a choice for each course. The food cost must not exceed 30% and could potentially make use of any by-products you have identified in e.g. your à la carte menu (Menu 1) or degustation menu (Menu 4)
B. 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.
C. Draft ideas for each of the dishes listed in A., present these to your chef/colleagues or trainer and obtain feedback. Document what the feedback entailed and what you will change as a result. Attach this draft and comments to this assessment marked “Menu 6”
D. Establish standard recipe cards for each dish, listing the ingredients and required quantities, which must reflect the portion sizes for courses within a menu.
E. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs.
F. Identify the dishes that feature best in terms of profitability and make adjustments to meet the food cost requirements set out in A.
G. 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
H. Once implemented , obtain feedback for the success of the menu using a methods outlined in the task section above and attach the feedback to this assessment marked “Menu 6”
I. What was the feedback received, and accordingly what needs to be improved when planning future set or table d’hôte menus in the future?

Menu Assessment Criteria Comment S NYS S NYS
6 Element 1: Identify customer requirements
The type of customer relevant for the menu/establishment is identified 0
0
0
0
The cuisine style (s) are identified 0
0
0
0
The menu types used in the establishment are identified 0
0
0
0
The common popular items sold in the establishment are identified 0
0
0
0
An indicative pricing structure is provided for the basis of comparison 0
0
0
0
0
0
0
0
Element 2: Plan menus
The menu contains the number of dishes/choices as per instruction relevant for the menu type 0
0
0
0
The dishes provided use a seasonal variety where relevant 0
0
0
0
Any potential by-products as a result from planning Menu 1 and Menu 4 are identified 0
0
0
0
The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided 0
0
0
0
The colours within dishes and in a menu type are appealing 0
0
0
0
Dishes within a menu type provide a variety of tastes 0
0
0
0
Dishes within a menu type provide a variety of different textures 0
0
0
0
Main dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adults 0
0
0
0
The dishes / menu type is/are suitable for the clientele identified in section 1 0
0
0
0
0
0
0
0
Element 3: Cost menus
Each commodity is listed in a standard recipe card 0
0
0
0
The yield test values are establishes in a yield test sheet 0
0
0
0
The correct methods are used to calculate yields and net costs 0
0
0
0
Each dish is costed in the standards recipe card 0
0
0
0
The correct formulas are used for each type of calculation 0
0
0
0
The food cost for the menu does not exceed 30% 0
0
0
0
The correct methods for calculating mark-up are used 0
0
0
0
The profitability/maximum for each dish or menu is identified 0
0
0
0
All calculations are attached for reference as instructed for each menu type 0
0
0
0
0
0
0
0
0
0
0
0
Element 4: Write menu content Comment S NYS S NYS
The menu/dish is written in an appealing way, creating interest 0
0
0
0
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” 0
0
0
0
The key features in each dish/menu are clearly listed 0
0
0
0
The correct culinary terms are used and explained where relevant 0
0
0
0
The menu structure is correct in order 0
0
0
0
The print type/font is clearly legible 0
0
0
0
0
0
0
0
0
0
0
0
Element 5: Evaluate menu success
The menu /dishes is evaluated using evaluation methods outlines in the instructions 0
0
0
0
The feedback is collated and attached 0
0
0
0
The feedback is interpreted correctly 0
0
0
0
A sales analysis ids performed where this is part of the evaluation startegy 0
0
0
0
0
0
0
0

8. Menu 7 – Plan a seasonal menu.
A. Plan a seasonal menu, relevant to the time of the year/month and the region where you undertake this assessment. Your menu may include e.g. dishes for a game season, fresh berries in season, in conjunction with dishes paired to new wines released or similar. Your menu needs to comprise of a selection of speciality dishes using seasonal produce as a specials menu or a complete menu using at least 4 courses.
The food cost shall not exceed 31% for any dish, and the menu should be in line with the characteristics you have provided in Question 1 of this assessment.
B. 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.
C. Draft ideas for each of the dishes listed in A., present these to your chef/colleagues or trainer and obtain feedback. Document what the feedback entailed and what you will change, accordingly. Attach this draft and comments to this assessment marked “Menu 7”
D. Establish standard recipe cards for each dish, listing the ingredients and required quantities.
E. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs.
F. Cost each dish and indentify the profitability of each menu item. Make adjustment s to meet the requirements set out in A.
G. 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
H. Once implemented , obtain feedback for the success of the menu using a methods outlined in the task section above and attach the feedback to this assessment marked “Menu 7”
I. What was the feedback received, and accordingly what needs to be improved or changed?

Menu Assessment Criteria Comment S NYS S NYS
7 Element 1: Identify customer requirements
The type of customer relevant for the menu/establishment is identified 0
0
0
0
The cuisine style (s) are identified 0
0
0
0
The menu types used in the establishment are identified 0
0
0
0
The common popular items sold in the establishment are identified 0
0
0
0
An indicative pricing structure is provided for the basis of comparison 0
0
0
0
0
0
0
0
Element 2: Plan menus
The menu contains the number of dishes/choices as per instruction relevant for the menu type 0
0
0
0
The dishes provided use a seasonal variety where relevant 0
0
0
0
The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided 0
0
0
0
The colours within dishes and in a menu type are appealing 0
0
0
0
Dishes within a menu type provide a variety of tastes 0
0
0
0
Dishes within a menu type provide a variety of different textures 0
0
0
0
Main dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adults 0
0
0
0
The dishes / menu type is/are suitable for the clientele identified in section 1 0
0
0
0
0
0
0
0
Element 3: Cost menus
Each commodity is listed in a standard recipe card 0
0
0
0
The yield test values are establishes in a yield test sheet 0
0
0
0
The correct methods are used to calculate yields and net costs 0
0
0
0
Each dish is costed in the standards recipe card 0
0
0
0
The correct formulas are used for each type of calculation 0
0
0
0
The food cost for each dish does not exceed 31% 0
0
0
0
The correct methods for calculating mark-up are used 0
0
0
0
The profitability/maximum for each dish or menu is identified 0
0
0
0
All calculations are attached for reference as instructed for each menu type 0
0
0
0
0
0
0
0
Element 4: Write menu content Comment S NYS S NYS
The menu/dish is written in an appealing way, creating interest 0
0
0
0
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” 0
0
0
0
The key features in each dish/menu are clearly listed 0
0
0
0
The correct culinary terms are used and explained where relevant 0
0
0
0
The menu structure is correct in order 0
0
0
0
The print type/font is clearly legible 0
0
0
0
0
0
0
0
Element 5: Evaluate menu success
The menu /dishes is evaluated using evaluation methods outlines in the instructions 0
0
0
0
The feedback is collated and attached 0
0
0
0
The feedback is interpreted correctly 0
0
0
0
A sales analysis ids performed where this is part of the evaluation startegy 0
0
0
0
0
0
0
0