SITHKOP002_Assessment 1 Research and Menu Development (1) (2)

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SITHKOP002 PLAN AND COST BASIC MENUS ASSESSMENT TASK 1 FEEDBACK COVER SHEET STUDENT NAME STUDENT ID ASSESSOR NAME EVIDENCE COLLECTED BENCHMARK REQUIREMENTS MET 1 st Attempt 2 nd Attempt 3 rd Attempt  Part A: Customer preferences ☐ ☐ ☐  Part B: Plan menu ☐ ☐ ☐  Part C: Prepare and cost menus ☐ ☐ ☐  Part D: Dish profitability ☐ ☐ ☐  Part E: Yield test ☐ ☐ ☐  Part F: Evaluate Menu Success ☐ ☐ ☐ OUTCOME ☐ Satisfactory ☐ Not Satisfactory ☐ Satisfactory ☐ Not Satisfactory ☐ Satisfactory ☐ Not Satisfactory DATE / / 20 / / 20 / / 20 ASSESSOR INITIAL FEEDBACK TO STUDENT ASSESSO R SIGNATUR E DATE of FINAL OUTCOM E Document Name: SITHKOP002_Assessment 1 Research and Menu Development RTO Code: 52010 CRICOS Code: 03548F Version: 1.1 Approved on: 05 Oct 2022 Review Date: 05 Oct 2024 Page 1 of 11

SITHKOP002 Plan and Cost Basic Menus Assessment 1 - Research and Menu Development Section A: The Culinary Workshop Restaurant You have been employed by The Culinary Workshop Restaurant for a while now. You have been asked to develop menus to give a wider range of choice that differ from restaurants in the area. The menus need to be designed and costed as a proposal for your Head Chef to make a decision on the menus that will be used going forward. The design of the menu is also changing, so you need to develop your menu to include The Culinary Workshop’s logos (these have been provided for you). The logo may also be used elsewhere in the menu. Equipment: The Culinary Workshop’s kitchen has limited space and facilities. The following equipment is available. It is important to keep this in mind when planning your menu. Large equipment Small equipment  One commercial oven  Four open-range stove-top burners above the oven  One salamander  One combi oven (convection and steam)  One single-vat deep fryer  One bench-mounted planetary mixer  Small walk-in cool room, open shelving dry store area and single-door freezer  Hot bain-marie with under-display plate warmer  Food processer and blender  Microwave oven  Pots, pans, frypans, stockpots, etc. Document Name: SITHKOP002_Assessment 1 Research and Menu Development RTO Code: 52010 CRICOS Code: 03548F Version: 1.1 Approved on: 05 Oct 2022 Review Date: 05 Oct 2024 Page 2 of 11

Team: Your team in the kitchen consists of the following:  Head Chef  Sous chef  2 nd year apprentice  1 st year apprentice  2 x prep chefs Section B: The MenuCoster Tool For this assessment you are required to use the MenuCoster application. The MenuCoster provides recipe costing, nutritional analysis and menu pricing. Ingredient prices are updated directly from nation-wide suppliers as often as they change therefore recipe prices are always up to date. Dishes costing are to be sourced from MenuCoster (details of how to access MenuCoster are given below).  Important :  When calculating the cost/price of ingredients, first convert to Kg (Kilograms) to calculate the amounts required for each recipe.  Some recipes in MenuCoster are for more than one person, you are required to work out the cost of all menu items for one dish.  When preparing the menu cost, it is recommended to work out the cost of the Cyclical Menu first as this contains nearly all the items for the other menus. You have been provided with instruction on how to use the MenuCoster application below : Document Name: SITHKOP002_Assessment 1 Research and Menu Development RTO Code: 52010 CRICOS Code: 03548F Version: 1.1 Approved on: 05 Oct 2022 Review Date: 05 Oct 2024 Page 3 of 11 MenuCoster Instructions MenuRoster instructions.pptx MenuCoster Instructions.pdf

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ASSESSMENT 1 - RESEARCH AND MENU DEVELOPMENT Part A: Customer preferences 1. You are required to identify and evaluate the food preferences of customer groups in The Culinary Workshop: a. Use the Customer preferences (provided below) and answer the questions: Customer Preferences b. When completed, save the document and insert it above. Part B: Plan menu 2. You are required to develop menus to meet customer preferences as you have identified in the previous task. The menus are listed below: Cyclical Menu Seasonal Menu Ethnic Menu Table D’hôte Buffet Menu Degustation Menu À La Carte Menu Set Menu The Head Chef has decided to combine the eight (8) menu types into four (4) menus. You are required to develop the following four (4) menus:  1: Cyclical menu to represent the Buffet Menu  2: Seasonal menu to represent the Degustation Menu  3: Ethnic menu to represent the À La Carte Menu  4: Table D’hôte menu to represent the Set Menu Document Name: SITHKOP002_Assessment 1 Research and Menu Development RTO Code: 52010 CRICOS Code: 03548F Version: 1.1 Approved on: 05 Oct 2022 Review Date: 05 Oct 2024 Page 4 of 11

3. The Head Chef has already prepared two different documents which will assist you to develop and design the menus:  A Menu type template document (provided below) - provides you an example of the layout for each of the menu types: Menu Type Template  A List of dishes/meals documents – suggests a variety of ideas for dishes/meals to choose from when preparing each menu for The Culinary Workshop. A List of dishes/meals Prior to developing the menus, plan the draft menus: a. Assess the dishes/meals merits by using the MenuCoster application (Instructions have been provided to you in the ‘Assessment Instruction section’ on page 2). b. Ensure you include a balanced variety of dishes (in terms of colour, cooking methods, delicacies, flavours, nutritional values, presentation, seasonally available ingredients, taste, texture). c. Identify organisational service style and cuisine Cyclical/Buffet Menu [insert your menu here WITHOUT PRICES ] Seasonal/Degustation Menu [insert your menu here WITHOUT PRICES ] Ethnic/A La Carte Menu [insert your menu here WITHOUT PRICES ] TableD’Hote/Set Menu [insert your menu here WITHOUT PRICES ] [insert your recipes from MenuCoster here] [insert your recipes from MenuCoster here] [insert your recipes from MenuCoster here] [insert your recipes from MenuCoster here] Attached 4. Role-play 1: After planning the draft menus, you are required to discuss these with the Head Chef (your assessor) for final approval. Arrange a meeting with him/her. a. Your assessor will record the discussion outcomes in the A1 – Practical Observation Digital Checklist in Didasko . Your assessor will be looking for the following: 1. Generate a range of ideas for menus for dishes or food production ranges? Document Name: SITHKOP002_Assessment 1 Research and Menu Development RTO Code: 52010 CRICOS Code: 03548F Version: 1.1 Approved on: 05 Oct 2022 Review Date: 05 Oct 2024 Page 5 of 11

2. Assess dishes/meals merits? (E.g. meal values, pricing, quantities, dish presentation) 3. Include balanced variety of dishes items (e.g.: colour, size and shapes, taste, texture)? 4. Identify organisational service style and cuisine? 5. Use of questioning skills to elicit information? (E.g. use of open questions to obtain information, use of closed questions to confirm, use of clarifying questions)? 6. Use of active listening skills? (E.g. eye contact, repeating what the Head Chef has said to confirm understanding, asking questions)? b. Discuss with your trainer how you will reword the menu items to make them sound more appealing. You can use the menu descriptions in MenuCoster where the menu items contain their accompaniments. Document Name: SITHKOP002_Assessment 1 Research and Menu Development RTO Code: 52010 CRICOS Code: 03548F Version: 1.1 Approved on: 05 Oct 2022 Review Date: 05 Oct 2024 Page 6 of 11

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Part C: Prepare and cost menus 5. After the discussion with the Head Chef, you are required to develop the menus and include the cost into it: a. Cost the menus (including all dishes) by using the MenuCoster application for each recipe on your designated menus. Price them correctly (refer to the definitions given to you in the Menu type template document on page 4). Recipe costing and dish profitability-Buffet Menu Recipe costing and dish profitability- Seaonal/Degustation Menu Recipe costing and dish profitability-A la Carte menu Recipe costing and dish profitability-Set menu Menu Menu 1_cyclical_Buffet.xlsx.x Menu 2_seasonal Degustation.xls.xlsx menu 3 Ethnical_a la carte.xls.xlsx menu 4_Set Menu_table d hote.xls Note : Some recipes are provided on MenuCoster for more than one person, dishes for your menu must be per one serving. Insert your menus from Assessment 1 Part B here, priced and reworded to make them appealing to your customers. (You can use the menu descriptions in MenuCoster to describe the menu items, which will also include their accompaniments) CYCLICAL/BUFFET Menu 1_cyclical_Buffet.xlsx.x SEASONAL/DEGUSTATION Menu 2_seasonal Degustation.xls.xlsx ETHNIC/A LA CARTE menu 3 Ethnical_a la carte.xls.xlsx TABLE D’HOTE/SET MENU menu 4_Set Menu_table d hote.xls Document Name: SITHKOP002_Assessment 1 Research and Menu Development RTO Code: 52010 CRICOS Code: 03548F Version: 1.1 Approved on: 05 Oct 2022 Review Date: 05 Oct 2024 Page 7 of 11

Part D: Dish profitability Look at the calculations you have completed. In the excel template go to the “cost effective” data sheet for each menu. In your own words complete the table below giving the most profitable dish on the menu and why you think this is. Cyclical/Buffet Menu Most profitable dish is: Prime Rib Roast Explain why: Buffet-style menus often lead to economies of scale, allowing for cost savings as ingredients are prepared in large quantities and staff requirements are lower. Prime Rib Roast, a premium dish, can be offered at a high price, and it's popular at buffets, maximizing revenue. Seasonal/Degustation Most profitable dish is: Lobster Tasting Menu Explain why: Seasonal menus benefit from cost- effective, fresh, and readily available ingredients. Degustation menus typically command high prices, and the use of luxury ingredients like lobster enhances the perceived value and profit margins. Ethnic/A la Carte Most profitable dish is: Spicy Sushi Rolls Explain why: Ethnic restaurants can distinguish themselves by offering unique dishes not found elsewhere. Sushi rolls, with relatively low ingredient costs compared to selling prices, can provide high profit margins. Adding spice can further enhance the dish's appeal. Table D’hote/Set Menu Most profitable dish is: Beef Wellington Explain why: Set menus provide control over ingredient costs as the same items are prepared in advance. Beef Wellington, a classic high-end dish, justifies premium pricing on set menus. Set menus also promote order consistency and reduce food waste, contributing to profitability. Document Name: SITHKOP002_Assessment 1 Research and Menu Development RTO Code: 52010 CRICOS Code: 03548F Version: 1.1 Approved on: 05 Oct 2022 Review Date: 05 Oct 2024 Page 8 of 11

Document Name: SITHKOP002_Assessment 1 Research and Menu Development RTO Code: 52010 CRICOS Code: 03548F Version: 1.1 Approved on: 05 Oct 2022 Review Date: 05 Oct 2024 Page 9 of 11

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Part E: Yield test 6. Conduct a raw ingredient Yield test for each menu. You are required to: a. Complete a Yield Test for one (1) recipe that appears on your menu. This can be an entrée , main or dessert but must include three (3) items from the following list of food items:  Fruits  Vegetables  Meat  Seafood b. Use the Yield Test MS Excel document which is provided below for calculating the yield Test. The document includes: i. An example for yield % calculation - ensure you understand the calculation and the converting process from gram (g) to kilogram (Kg). Ask your assessor for clarifications if needed. ii. Menu calculation - ensure to:  Type the recipe name for every menu  Choose the ingredient and complete the table provided  Use the converter tool in the Test Yield spreadsheet below, if the item has been given in grams (g) You have been provided with an MS instructions on the first tab of the following worksheet: Yield Test MS Excel Insert your completed Yield Test Below Yield tests.xls Yield tests.xls ; c. When you have completed the Yield Test calculations for all menus, insert your document in the space provided above. Document Name: SITHKOP002_Assessment 1 Research and Menu Development RTO Code: 52010 CRICOS Code: 03548F Version: 1.1 Approved on: 05 Oct 2022 Review Date: 05 Oct 2024 Page 10 of 11

Part F: Evaluate Menu Success 7. Now you have developed the menus, you are required to obtain feedback to evaluate the success of your work. a. Prepare a Customer Questionnaire. Include in the Questionnaire: i. Questions for all of the menus. iii. Consider referring to the variety of:  colours  cooking methods  delicacies  flavours  nutritional values  presentation  seasonally available ingredients  tastes  textures NB: It is best to ask questions and give them a choice of how they should reply. For example words of your sentences starting with questions like “What was your favourite meal/least favourite?” can be followed with a list of the dishes they can tick off. Questionnaire THIS IS THE END OF THIS DOCUMENT Document Name: SITHKOP002_Assessment 1 Research and Menu Development RTO Code: 52010 CRICOS Code: 03548F Version: 1.1 Approved on: 05 Oct 2022 Review Date: 05 Oct 2024 Page 11 of 11