Plan and Cost Basic Menus: Assessment Tool for Commercial Cookery

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHKOP002 Plan and cost basic menus | Page 1 of 33 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Assessment Tasks Unit of Competency SITHKOP002 Plan and cost basic menus Assessment Type This is a summative assessment. The learners need adequate practice prior to undertaking the assessment. Assessment Tasks Task 1 Knowledge Questions Task 2 Prepare Menus Task 3 Evaluate Menus

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHKOP002 Plan and cost basic menus | Page 2 of 33 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Introduction The assessment tasks for SITHKOP002 Plan and cost basic menus are outlined in the assessment plan below. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Student User Guide . The Student Guide provides important information for you relating to completing assessment successfully. Assessment Requirements Performance Evidence Evidence of the 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:  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:  customer satisfaction discussions with:  customers  employees during the course of each business day  customer surveys  improvements suggested by:  customers  managers  peers  staff  supervisors

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHKOP002 Plan and cost basic menus | Page 3 of 33 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  suppliers  regular staff meetings that involve menu discussions  seeking staff suggestions for menu items  develop the above menus within commercial time constraints, demonstrating:  use of balanced variety of dishes and ingredients  methods for determining costs of supply for ingredients  methods and formulas for calculating portion yields and costs from raw ingredients  methods for responding to feedback and adjusting menus  methods for achieving desired profit margins, mark-up procedures and rates  use of different types and styles of menus for dishes or food production ranges. Knowledge Evidence Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:  organisation-specific information:  sources of information on current customer profile and food preferences  service style and cuisine  costs of supply for ingredients  methods and formulas for calculating portion yields and costs from raw ingredients:  but cher’s test  standard measures  standard yield tests  hospitality and catering industry desired profit margins, mark-up procedures and rates  different types and styles of menus for dishes or food production ranges for different types of food outlets  range of food preferences relating to:  contemporary eating habits  cultural and ethnic influences  popular menu items  quick service foods  seasonal dishes  variety of food products  differing characteristics of customer groups:

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHKOP002 Plan and cost basic menus | Page 4 of 33 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  age range  buying power  gender  income level  social and cultural background  influence of seasonal products and commodities on menu content  naming conventions and culinary terms for a variety of cuisines  formats for and inclusion of menus presented to customers  methods of assessing the popularity of menu items:  customer surveys  popularity index  sales data. Assessment Conditions Skills must be demonstrated in a hospitality business operation where menus are planned and costed. This can be:  an industry workplace  a simulated industry environment or activity. Assessment must ensure access to:  commercial information:  preferred supplier arrangements  purchase specifications  sources of negotiated cost of supply:  tariffs  price lists  product information:  food preparation lists  menus for restaurants  price lists  recipes  costs of food supply for food service businesses  menus for the variety of cuisines and service styles specified in the performance evidence.

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHKOP002 Plan and cost basic menus | Page 5 of 33 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:  have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHKOP002 Plan and cost basic menus | Page 6 of 33 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Version history Version Date Changes / Updates Approved 1.0 May 2021 Contextualized and formatted assessment tool CEO

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHKOP002 Plan and cost basic menus | Page 7 of 33 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Assessment details There are three assessment tasks/methods of evidence gathering. You are required to complete it. Your trainer /assessor will advise when assessments are due. SITHKOP002 Plan and cost basic menus describes the performance outcomes, skills and knowledge required to plan and cost basic menus for dishes or food product ranges for any type of cuisine or food service style. It requires the ability to identify customer preferences, plan menus to meet customer and business needs, cost menus and evaluate their success. For you to be assessed as competent, you must successfully complete three assessment tasks:  Assessment Task 1: Knowledge questions – You must answer all questions correctly.  Assessment Task 2: Prepare menus project – You are required to identify the preferences of a group of customers and then develop a set of eight menus of different styles to meet those preferences. You will also gather feedback on each menu from the customer group.  Assessment Task 3: Evaluate menus – You are required to evaluate customer sales and satisfaction data and provide menu feedback. Preparing for assessment Please read through all of the assessment tasks and related documents carefully before you get started. Ensure that you have everything that you need and seek clarification from your trainer, assessor or workplace supervisor if you have any questions. Supporting resources : Supporting resources include templates, journals, workbooks and portfolios which can be used to support you in providing evidence of your competence. Your assessor will provide you with these documents before you begin your assessment tasks. For this unit, the supporting resources comprise:  Customer Preferences Template (Assessment Task 2)

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHKOP002 Plan and cost basic menus | Page 8 of 33 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  Menus Template (eight copies required) (Assessment Task 2)  Menu Performance Template (Assessment Task 3)  Ruby on Main Sales Data (Assessment Task 3)

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHKOP002 Plan and cost basic menus | Page 9 of 33 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Assessment Task 1: Knowledge Questions Task Summary  This is an open book test – you can use a various learning resources including online materials, student guide and other reference resources available at the TasCollege to complete your task if required.  You must answer all the 13 questions correctly and sufficiently.  You must complete and submit an Assessment Cover Sheet with your assessment submission.  Write your answers in the space provided or you need to type and print a hard copy to submit (as per your trainer /assessor advice).  The assessment task is due on the date specified by your trainer/assessor.  Any variations to this arrangement must be approved in writing by your trainer/assessor. What do I need to complete this assessment task?  Access to Student Guide, Reference Text Books, and other learning materials  Access to the computer and the internet if you prefer to submit printed copy If I get something wrong, what do I need to do?  Consult with your trainer /assessor if your answers are marked unsatisfactorily and plan to resubmit as per their feedback – either in writing or verbally. What do I need to submit for this task?  A complete file of all questions’ answers

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHKOP002 Plan and cost basic menus | Page 10 of 33 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Assessment submission You must complete and submit an Assessment Cover Sheet with your work. The assessment task is due on the date specified by your trainer/assessor. Any variations to this arrangement must be approved in writing by your trainer/assessor. Instructions  Read through all of the assessment task and related documents carefully before you get started.  Ensure that you have everything that you need and seek clarification from your trainer, assessor or workplace supervisor if you have any questions.  Ensure that you: o review the advice to students regarding answering knowledge questions in the Student User Guide o comply with the due date for assessment which your trainer / assessor will provide o adhere with TasCollege ’s assessment submission guidelines o answer all questions completely and correctly o submit work which is original and, where necessary, properly referenced o submit a completed assessment cover sheet with your work o avoid sharing your answers with other students. Assessment information Information about how you should complete this assessment can be found in Appendix A of the Student User Guide . Refer to the appendix for information on:  where this task should be completed  the maximum time allowed for completing this assessment task  whether or not this task is open-book. Note: You must fill up and submit the Assessment Coversheet with your assessment tasks submission. A template is provided as a separate document packed in the Student Resources Pack. Your assessor will provide you with these documents before you begin your assessment tasks.

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHKOP002 Plan and cost basic menus | Page 11 of 33 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 1: Describe five sources of information that you could use to find information on your organisation’s current customer profile and food preferences.

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHKOP002 Plan and cost basic menus | Page 12 of 33 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 2: Describe each of the following service styles:  À la carte  Buffet  Cyclical  Degustation  Ethnic  Set  Table d’hote  Seasonal

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHKOP002 Plan and cost basic menus | Page 13 of 33 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 3: Describe three sources of information that you can use for determining the cost of supply for ingredients.

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHKOP002 Plan and cost basic menus | Page 14 of 33 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 4: Describe the method and formula for calculating portion yields using each of the following tests:  Butcher’s test  Standard yield tests

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHKOP002 Plan and cost basic menus | Page 15 of 33 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 5 : Describe the method and calculation for calculating the total cost of a dish.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHKOP002 Plan and cost basic menus | Page 16 of 33 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 6: Describe the method and calculation for calculating the profitability of a dish.

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHKOP002 Plan and cost basic menus | Page 17 of 33 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 7: Describe the method and calculation for assessing the viability of a dish.

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHKOP002 Plan and cost basic menus | Page 18 of 33 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 8: Describe the information included in an organisation’s standard recipe card.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHKOP002 Plan and cost basic menus | Page 19 of 33 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 9: Describe how each of the following factors might influence your menu planning decisions.  Age and stage  Budget  Tastes and preferences  Social and cultural background (including any gender considerations)

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHKOP002 Plan and cost basic menus | Page 20 of 33 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 10: List six elements that you should consider to ensure that your menu is balanced.

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHKOP002 Plan and cost basic menus | Page 21 of 33 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 11: Describe how each of the following could be used to assess the popularity of menu items:  Customer surveys  Popularity indexes  Sales data

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHKOP002 Plan and cost basic menus | Page 22 of 33 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 12: Explain how the availability of seasonal produce might influence your menu planning process.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHKOP002 Plan and cost basic menus | Page 23 of 33 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 13: List at least two popular food preferences in each of the following categories:  Contemporary eating habits  Cultural and ethnic influences  Popular menu items  Quick service foods  Seasonal dishes

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHKOP002 Plan and cost basic menus | Page 24 of 33 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Assessment Task 2: Prepare Menus Task Summary In this task, you are required to identify the preferences of a range of customers from different groups and then to develop a set of eight menus of different styles to meet those preferences. You will also gather feedback on each menu from the customer group. You will need access to:  your learning resources and other information for reference  commercial information which may include: o preferred supplier arrangements o purchase specifications o sources of negotiated cost of supply:  tariffs  price lists  product information: o food preparation lists o menus for restaurants o price lists o recipes o costs of food supply for food service businesses o menus for the variety of cuisines and service styles specified in the performance evidence  your Food Preferences Template  your Menu Template (eight copies).  Ensure that you: o review the advice to students regarding answering knowledge questions in the Student User Guide

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHKOP002 Plan and cost basic menus | Page 25 of 33 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K o comply with the due date for assessment which your trainer / assessor will provide o adhere with TasCollege ’s assessment submission guidelines o answer all questions completely and correctly o submit work which is original and, where necessary, properly referenced o submit a completed assessment cover sheet with your work o avoid sharing your answers with other students. Assessment information Information about how you should complete this assessment can be found in Appendix A of the Student User Guide . Refer to the appendix for information on:  where this task should be completed  the maximum time allowed for completing this assessment task  whether or not this task is open-book. Note: You must fill up and submit the Assessment Coversheet with your assessment tasks submission. A template is provided as a separate document packed in the Student Resources Pack. Your assessor will provide you with these documents before you begin your assessment tasks.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHKOP002 Plan and cost basic menus | Page 26 of 33 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Activities Complete the following activities. 1. Carefully read the following scenario Successful completion of this unit requires that you demonstrate your skills and knowledge by evaluating the needs of customers and developing and costing eight menus of differing styles to meet those needs. The styles of menus which you must develop are:  à la carte  buffet  cyclical  degustation  ethnic  set  table d’hote  seasonal. You are also required to gather feedback from the customers on the success of those menus. It is important that you provide evidence that you have done this and we have provided you with two templates to work into. You will need one copy of the Customer preferences template and eight copies of the Menus template to complete this task. You will need access to a group of customers with varying requirements to complete this task. For the purposes of this assessment, your customers might be a group of fellow students, a group of the customers o f your RTO’s training kitchen or a group of customers in your workplace. Your assessor will assist you do identify a suitable customer base.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHKOP002 Plan and cost basic menus | Page 27 of 33 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K What do I need to demonstrate? During this task, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include:  Identifying the preferences of a range of customers with varying requirements by: o identifying the food business’s current customer profile o analysing the food preferences of the customer base o using effecting listening and questioning techniques to gather feedback from customers.  Planning menus by: o identifying the organisation’s service style and style of cuisine o generating a range of ideas for suitable dishes o assessing the merits of each potential dish o discussing potential dishes with relevant personnel o selecting menu items that meet the needs of the organisation’s customers o selecting menu items that ensure a balanced variety of dishes or food production items o assessing cost-effectiveness of proposed dishes and choosing dishes that provide high yields.  Costing menus by: o itemising the components of each dish on the menu o calculating portion yields and costs o pricing menu items to ensure maximum profitability o using technology to cost menus.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHKOP002 Plan and cost basic menus | Page 28 of 33 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  Developing menus by: o writing menu descriptions that will appeal to the customer base o writing menu descriptions which fit with the business’s service style o writing menu descriptions which use correct names for the style of cuisine o using descriptive writing to promote the sales of each menu item o using technology to document menus o making recommendations regarding an appropriate format for each menu type.  Evaluating the success of a menu by: o seeking feedback from customers and others o adjusting menus in response to customer feedback. 2. Identifying the preferences of a customer group Work with the customers of your food business (in this case the customer group identified earlier) to:  identify the food business’s current customer profile  analyse the food preferences of the customer base. A Customer Preferences Template has been provided to help you. You will use the information developed in the Customer Preferences Template to develop menus in Step 3. 3. Planning, costing and developing menus Use the information that you developed in Step 2 of this assessment to plan, cost and develop one of each of the

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHKOP002 Plan and cost basic menus | Page 29 of 33 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K following types of menus which meets the needs of your customer group. Note: If your assessor hasn’t yet observed you communicating with customers, they will need to do so during this task. Work with your assessor to arrange a suitable time for this to occur. Menu types:  à la carte  buffet  cyclical  degustation  ethnic  set  table d’hote  seasonal. Each menu must include at least two entrees, two main courses and two desserts. You will also gather and respond to at least two types of feedback from your customer group about each menu. Methods of gathering feedback must be selected from the following list:  customer satisfaction discussions with: o customers o employees during the course of each business day o customer surveys  improvements suggested by: o customers o managers o peers o staff

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHKOP002 Plan and cost basic menus | Page 30 of 33 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K o supervisors o suppliers  regular staff meetings that involve menu discussions  seeking staff suggestions for menu items. A Menus Template has been provided to help you. You will need eight copies of the template. You must complete the Menus Template electronically and each costing must be completed using Excel, a similar spreadsheet package or the menu costing software used in your workplace. 4. Submit your work Email your completed Customer Preferences Template , eight Menus Templates and associated costings and evidence to your assessor. Ensure that your files are named according to the file naming conventions described earlier in this guide and that they are complete and well organised.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHKOP002 Plan and cost basic menus | Page 31 of 33 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Assessment Task 3: Evaluate Menus Task Summary In this task, you are required to analyse the customer satisfaction and sales data provided in the scenario provided. You will then use that analysis to make recommendations on how menu performance could be improved. You will need access to:  your learning resources and other information for reference  commercial information which may include:  your Menu Performance Template  your Ruby on Main Sales Data.  Ensure that you: o review the advice to students regarding answering knowledge questions in the Student User Guide o comply with the due date for assessment which your trainer / assessor will provide o adhere with TasCollege ’s assessment submission guidelines o answer all questions completely and correctly o submit work which is original and, where necessary, properly referenced o submit a completed assessment cover sheet with your work o avoid sharing your answers with other students. Assessment information Information about how you should complete this assessment can be found in Appendix A of the Student User Guide . Refer to the appendix for information on:  where this task should be completed  the maximum time allowed for completing this assessment task  whether or not this task is open-book.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHKOP002 Plan and cost basic menus | Page 32 of 33 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Note: You must fill up and submit the Assessment Coversheet with your assessment tasks submission. A template is provided as a separate document packed in the Student Resources Pack. Your assessor will provide you with these documents before you begin your assessment tasks.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHKOP002 Plan and cost basic menus | Page 33 of 33 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Activities Complete the following activities. 1 Carefully read the following scenario Ruby on Main is café in a regional area of South Australia. It serves breakfast and lunch seven days per week. Ruby on Main has had the same menu for a little over eighteen months and, until approximately six months ago, saw a steady increase in its revenue and profitability across its breakfast and lunch service. However, over the last six months or so, it has experienced a flattening in its revenue and a decrease in the profitability of its breakfast menu. The sales data and customer satisfaction data for Ruby on Main’s key menu items for the past six months are included in Ruby on Main Sales Data.xls . 2 Analyse the menu and make recommendations Analyse the sales and customer satisfaction data in Ruby on Main Sales Data.xls and make three recommendations for how Ruby on Main could improve their customer feedback and profitability for the menu items listed in the spreadsheet. A Menu Feedback Template has been provided for you to work into. 3 Submit your Menu Feedback report Submit your completed Menu Feedback Template to your assessor.

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SITHKOP002_V1.0_Assessment 1 & 2 Completed

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