SITHKOP002 Plan and cost basic menus

Project Task

Context and Conditions of Assessment

This assessment will ensure that the elements, performance criteria, performance evidence and knowledge
evidence required and conditions are adhered to demonstrate competency in this unit assessment task.
 Read the assessment carefully before commencing.
 This is an online assessment and will be conducted at the campus.
 Your Assessor will use the assessment criteria in this document and will provide feedback / comment.
 You must answer all the questions in the project tasks in your own words
 Your Trainer / Assessor will inform you of the due date for this assessment task.
 Your Assessor will grade as either S – Satisfactory or NS – Not Satisfactory for the assessment. In all
cases your Assessor will provide you with feedback.
 Only when all assessment tasks have been graded as S – Satisfactory you will be deemed C –
Competent in the final result of the unit of competency; if you do not satisfactorily complete all the
assessment tasks you will be deemed NYC – Not Yet Competent.

Re-Assessment Conditions

 If the evidence is graded as NS – Not Satisfactory you will be required to re-submit the evidence. In this
case, you will be provided with clear and constructive feedback based on the assessment decision so
that they can improve your skills / knowledge prior to reassessment.
 Where a ‘NS – Not Satisfactory’ judgement is made, you will be given guidance on steps to take to
improve your performance and provided the opportunity to resubmit evidence to demonstrate
competence. The assessor will determine and discuss the reasons for NS – Not satisfactory on any of
the criteria and will assess you through a different method of assessment e.g. verbal/oral questioning,
problem solving exercises.
 You will be notified within 10 working days of undertaking an assessment of their result in achieving
competency
o If a student does not complete the assessment, they should notify their trainer as to why they did
not complete the assessment and if due to illness, a medical certificate must be produced. This
process is detailed more in the “Macallan College Assessment Policy and Procedure
o In the above scenario, student will be given an opportunity for reassessment within 5 working
days with no reassessment fee charged.
o Students who are deemed to be Not Yet Competent (NYC) will be provided with information
identifying the areas in which they failed to achieve competency. Students will then have the
opportunity to repeat the assessment task within 5 working days of notification with no
reassessment fee charged.
o If a student is deemed NYC in the reassessment or if the student did not approach Macallan
College within five working days with a valid reason for not availing themselves of the
reassessment opportunity, then those students will be given a final chance to re-sit the
assessment and will be charged at $200.00.
o After this no further reassessment attempt will be provided to the student and the student will be
required to repeat the whole unit with full fee for the unit as per the fees policy of Macallan
College. The student will be made aware of the impact of repeating the unit may have on their
student visa. (International students only)
o If a student is found to be cheating or plagiarising their assessment, a $200.00 reassessment fee
will be charged for reassessing the assessment within 5 working days.
o If the student is found to be plagiarising or cheating again after conclusion of the Intervention
meeting with the Course Co-ordinator, the matter will be referred to the CEO / Operation
Manager which may result in the suspension or cancellation of their enrolment
o Macallan College has intervention strategies, including student support services available to
enable students to complete qualification in the expected time frame. Students at risk of not
completing within this time frame are identified as early as possible and an intervention strategy
is put in place.

The RTO will ensure access to:

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 SITHKOP002 Plan and cost basic menus

 Commercial Kitchen Simulated Environment

 Workplace procedures and instructions relating to safe work practices
 Workplace safety and emergency evacuation procedures
 Hazardous chemicals and dangerous goods information
 Safety materials and equipment relevant to an Commercial Kitchen
 Fire safety equipment First Aid equipment and relevant stock
 Documents for recording workplace safety, accidents and incidents.

Evidence to be submitted by the student: -

 Completed responses to the questions/tasks in the Response Sheet provided as a separate attachment.
 Keep simple formatting with 12pt Arial and single line spacing.
 Upload file with name containing your student ID and unit code eg. MAC00XX_SITHIND002(Part A/Part B as
applicable)

Assessment Decision Making Rules

Your assessor will assess the evidence submitted for the following elements, performance criteria, performance evidence
and knowledge evidence to confirm that the student evidence submitted demonstrates validity, sufficiency, authenticity
and confirms current skills and knowledge relevant to the unit of competency.
Your assessor will be looking for the following in this assessment task: -
 Identify customer preferences
o Identify current customer profile for the food business.
o Analyse food preferences of customer base.
 Plan menus.
o Generate a range of ideas for menus for dishes or food production ranges, assess their merits, and discuss
with relevant personnel.
o Choose menu items to meet customer preferences.
o Identify organisational service style and cuisine, and develop suitable menus.
o Include balanced variety  of dishes or food production items for the style of service and cuisine.
 Cost menus.
o Itemise proposed components of included dishes or food production items.
o Calculate portion yields and costs from raw ingredients.
o Assess cost-effectiveness of proposed dishes or food production items and choose menu items that provide
high yield.
o Price menu items to ensure maximum profitability.
 Write menu content.
o Write menus using words that appeal to customer base and fit with the business service style.
o Use correct names for style of cuisine.
o Use descriptive writing to promote sale of menu items.
 Evaluate menu success.
o Seek ongoing feedback from customers and others, and use to improve menu performance.
o Assess success of menus against customer satisfaction and sales data.
o Adjust menus based on feedback and profitability.

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 SITHKOP002 Plan and cost basic menus

Resources required for Assessment:

Students will require access to:
- Internet
- Laptop / Computer
- Microsoft Word/ Power-point

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 SITHKOP002 Plan and cost basic menus

Project Tasks

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 Evaluation of each menu (use at least 2 methods
overall) overall)

Menu 1: à la carte customer satisfaction discussions

Check with trainer buffet customer surveys
cyclical improvements suggested by:
degustation customers
ethnic managers
peers
set, table d’hôte
staff
seasonal supervisors
suppliers

regular staff meetings that involve menu discussions

seeking staff suggestions for menu items

Menu 2: à la carte customer satisfaction discussions

Check with trainer buffet customer surveys
cyclical improvements suggested by:
degustation customers
ethnic managers
peers
set, table d’hôte
staff
seasonal supervisors
suppliers

regular staff meetings that involve menu discussions

seeking staff suggestions for menu items

Menu 3: à la carte customer satisfaction discussions

Check with trainer buffet customer surveys
cyclical improvements suggested by:
degustation customers
ethnic managers
peers
set, table d’hôte
staff
seasonal supervisors
suppliers

regular staff meetings that involve menu discussions

seeking staff suggestions for menu items

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 SITHKOP002 Plan and cost basic menus

Menu 4: à la carte customer satisfaction discussions

Check with trainer buffet customer surveys
cyclical improvements suggested by:
degustation customers
ethnic managers
peers
set, table d’hôte
staff
seasonal supervisors
suppliers

regular staff meetings that involve menu discussions

seeking staff suggestions for menu items

Menu 5: à la carte customer satisfaction discussions

Check with trainer buffet customer surveys
cyclical improvements suggested by:
degustation customers
ethnic managers
peers
set, table d’hôte
staff
seasonal supervisors
suppliers

regular staff meetings that involve menu discussions

seeking staff suggestions for menu items

Menu 6: à la carte customer satisfaction discussions

Check with trainer buffet customer surveys
cyclical improvements suggested by:
degustation customers
ethnic managers
peers
set, table d’hôte
staff
seasonal supervisors
suppliers

regular staff meetings that involve menu discussions

seeking staff suggestions for menu items

Menu 7: à la carte customer satisfaction discussions

Check with trainer buffet customer surveys
cyclical improvements suggested by:
degustation customers
ethnic managers
peers
set, table d’hôte
staff
seasonal supervisors
suppliers

regular staff meetings that involve menu discussions

seeking staff suggestions for menu items

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 SITHKOP002 Plan and cost basic menus

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.
Response to be recorded in Student Response document and write “SAQ Response 1” before starting the
answer
Use the below table in response sheet
T 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

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 SITHKOP002 Plan and cost basic menus

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
Response to be recorded in Student Response document and write “SAQ Response 2(A)” before starting the
answer

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.
Response to be recorded in Student Response document and write “SAQ Response 2(B)” before
starting the answer

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.
Response to be recorded in Student Response document and write “SAQ Response 2(C)” before starting
the answer

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”
Response to be recorded in Student Response document and write “SAQ Response 2(D)” before starting
the answer

E. Establish standard recipe cards for each dish, listing the ingredients and required quantities.
Response to be recorded in Student Response document and write “SAQ Response 2(E)” before starting
the answer

F. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net
yields, and net costs.
Response to be recorded in Student Response document and write “SAQ Response 2(F)” before starting
the answer

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.
Response to be recorded in Student Response document and write “SAQ Response 2(G)” before starting
the answer

H. Identify the dishes that feature best in terms of profitability.

Response to be recorded in Student Response document and write “SAQ Response 2(H)” before starting
the answer

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 SITHKOP002 Plan and cost basic menus

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
Response to be recorded in Student Response document and write “SAQ Response 2(I)” before starting the
answer

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”
Response to be recorded in Student Response document and write “SAQ Response 2(J)” before starting the
answer

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?
Response to be recorded in Student Response document and write “SAQ Response 2(K)” before starting the
answer

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 SITHKOP002 Plan and cost basic menus

For Assessor’s Use:

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
The cuisine style (s) are identified
The menu types used in the establishment are identified
The common popular items sold in the establishment are identified
An indicative pricing structure is provided for the basis of comparison

Element 2: Plan menus

The menu contains the number of dishes/choices as per instruction
relevant for the menu type
The dishes provided use a seasonal variety where relevant
The methods of cookery used for the dishes within one menu type
provide variety and repetitions are avoided
The colours within dishes and in a menu type are appealing
Dishes within a menu type provide a variety of tastes
Dishes within a menu type provide a variety of different textures
Main dishes or menus provide an acceptable nutritional balance
according to Australian Healthy guidelines for adults
The dishes / menu type is/are suitable for the clientele identified in
section 1

Element 3: Cost menus

Each commodity is listed in a standard recipe card
The yield test values are establishes in a yield test sheet
The correct methods are used to calculate yields and net costs
Each dish is costed in the standards recipe card
The correct formulas are used for each type of calculation
The food cost for each dish does not exceed 34%
The correct methods for calculating mark-up are used
The profitability/maximum for each dish or menu is identified
All calculations are attached for reference as instructed for each menu
type

Element 4: Write menu content Comment S NYS S NYS

The menu/dish is written in an appealing way, creating interest
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”
The key features in each dish/menu are clearly listed
The correct culinary terms are used and explained where relevant
The menu structure is correct in order
The print type/font is clearly legible

Element 5: Evaluate menu success

The menu /dishes is evaluated using evaluation methods outlines in the
instructions
The feedback is collated and attached
The feedback is interpreted correctly
A sales analysis ids performed where this is part of the evaluation
startegy

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 SITHKOP002 Plan and cost basic menus

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.
Response to be recorded in Student Response document and write “SAQ Response 3(A)” before starting the
answer

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.
Response to be recorded in Student Response document and write “SAQ Response 3(B)” before starting the
answer

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”
Response to be recorded in Student Response document and write “SAQ Response 3(C)” before starting the
answer

D. Establish standard recipe cards for each dish, listing the ingredients and required quantities.
Response to be recorded in Student Response document and write “SAQ Response 3(D)” before starting the
answer

E. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net
yields, and net costs.
Response to be recorded in Student Response document and write “SAQ Response 3(E)” before starting the
answer

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.
Response to be recorded in Student Response document and write “SAQ Response 3(F)” before starting the
answer

G. Identify the dishes that feature best in terms of profitability.

Response to be recorded in Student Response document and write “SAQ Response 3(G)” before starting the
answer

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
Response to be recorded in Student Response document and write “SAQ Response 3(H)” before starting the
answer
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 SITHKOP002 Plan and cost basic menus

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”
Response to be recorded in Student Response document and write “SAQ Response 3(I)” before starting the
answer

J. Which dishes were most popular? Which dishes would you remove from the buffet in future – for which
reasons?
Response to be recorded in Student Response document and write “SAQ Response 3(J)” before starting the
answer

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 SITHKOP002 Plan and cost basic menus

For Assessor’s Use:

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
The cuisine style (s) are identified
The menu types used in the establishment are identified
The common popular items sold in the establishment are identified
An indicative pricing structure is provided for the basis of comparison

Element 2: Plan menus

The menu contains the number of dishes/choices as per instruction
relevant for the menu type
The dishes provided use a seasonal variety where relevant
The dishes provided are suitable and sufficient for the type of buffet
proposed
The methods of cookery used for the dishes within one menu type
provide variety and repetitions are avoided
The colours within dishes and in a menu type are appealing
Dishes within a menu type provide a variety of tastes
Dishes within a menu type provide a variety of different textures
Main dishes or menus provide an acceptable nutritional balance
according to Australian Healthy guidelines for adults
The dishes / menu type is/are suitable for the clientele identified in
section 1

Element 3: Cost menus

Each commodity is listed in a standard recipe card
The yield test values are establishes in a yield test sheet
The correct methods are used to calculate yields and net costs
Each dish is costed in the standards recipe card
The correct formulas are used for each type of calculation
The food cost does not exceed 30% per customer
The correct methods for calculating mark-up are used
The profitability/maximum for each dish or menu is identified
All calculations are attached for reference as instructed for each menu
type

Element 4: Write menu content Comment S NYS S NYS

The menu/dish is written in an appealing way, creating interest
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”
The key features in each dish/menu are clearly listed
The correct culinary terms are used and explained where relevant
The menu structure is correct in order
The print type/font is clearly legible

Element 5: Evaluate menu success

The menu /dishes is evaluated using evaluation methods outlines in the
instructions
The feedback is collated and attached
The feedback is interpreted correctly

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 SITHKOP002 Plan and cost basic menus

A sales analysis ids performed where this is part of the evaluation

startegy

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 SITHKOP002 Plan and cost basic menus

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.
Response to be recorded in Student Response document and write “SAQ Response 4(A)” before starting
the answer

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.
Response to be recorded in Student Response document and write “SAQ Response 4(B)” before starting the
answer

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”
Response to be recorded in Student Response document and write “SAQ Response 4(C)” before starting the
answer

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.
Response to be recorded in Student Response document and write “SAQ Response 4(D)” before starting the
answer

E. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net
yields, and net costs.
Response to be recorded in Student Response document and write “SAQ Response 4(E)” before starting the
answer

F. Identify the dishes that feature best in terms of profitability.

Response to be recorded in Student Response document and write “SAQ Response 4(F)” before starting the
answer

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
Response to be recorded in Student Response document and write “SAQ Response 4(G)” before starting the
answer

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”
Response to be recorded in Student Response document and write “SAQ Response 4(H)” before starting the
answer

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 SITHKOP002 Plan and cost basic menus

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?

Response to be recorded in Student Response document and write “SAQ Response 4(I)” before starting
the answer

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 SITHKOP002 Plan and cost basic menus

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
The cuisine style (s) are identified
The menu types used in the establishment are identified
The common popular items sold in the establishment are identified
An indicative pricing structure is provided for the basis of comparison

Element 2: Plan menus

The menu contains the number of dishes/choices as per instruction
relevant for the menu type
The dishes provided use a seasonal variety where relevant
The methods of cookery used for the dishes within one menu type
provide variety and repetitions are avoided
The colours within dishes and in a menu type are appealing
Dishes within a menu type provide a variety of tastes
Dishes within a menu type provide a variety of different textures
Main dishes or menus provide an acceptable nutritional balance
according to Australian Healthy guidelines for adults
The dishes / menu type is/are suitable for the clientele identified in
section 1

Element 3: Cost menus

Each commodity is listed in a standard recipe card
The yield test values are establishes in a yield test sheet
The correct methods are used to calculate yields and net costs
Each dish is costed in the standards recipe card
The correct formulas are used for each type of calculation
The food cost for each menu does not exceed 32%
The set price of $25.00 per person is not exceeded
The correct methods for calculating mark-up are used
The profitability/maximum for each dish or menu is identified
All calculations are attached for reference as instructed for each menu
type

Element 4: Write menu content Comment S NYS S NYS

The menu/dish is written in an appealing way, creating interest
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”
The key features in each dish/menu are clearly listed
The correct culinary terms are used and explained where relevant
The menu structure is correct in order
The print type/font is clearly legible

Element 5: Evaluate menu success

The menu /dishes is evaluated using evaluation methods outlines in the
instructions
The feedback is collated and attached
The feedback is interpreted correctly
A sales analysis ids performed where this is part of the evaluation
startegy

For Assessor’s Use:

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 SITHKOP002 Plan and cost basic menus

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.
Response to be recorded in Student Response document and write “SAQ Response 5(A)” before starting
the answer

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.
Response to be recorded in Student Response document and write “SAQ Response 5(B)” before starting the
answer

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”
Response to be recorded in Student Response document and write “SAQ Response 5(C)” before starting the
answer

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.
Response to be recorded in Student Response document and write “SAQ Response 5(D)” before starting the
answer

E. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net
yields, and net costs.
Response to be recorded in Student Response document and write “SAQ Response 5(E)” before starting the
answer

F. Identify the dishes that feature best in terms of profitability.

Response to be recorded in Student Response document and write “SAQ Response 5(F)” before starting the
answer

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
Response to be recorded in Student Response document and write “SAQ Response 5(G)” before starting the
answer

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”
Response to be recorded in Student Response document and write “SAQ Response 5(H)” before starting the
answer

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 SITHKOP002 Plan and cost basic menus

I. What was the feedback received, and accordingly what should be improved for a degustation menu in the
future?
Response to be recorded in Student Response document and write “SAQ Response 5(I)” before starting
the answer

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 SITHKOP002 Plan and cost basic menus

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
The cuisine style (s) are identified
The menu types used in the establishment are identified
The common popular items sold in the establishment are identified
An indicative pricing structure is provided for the basis of comparison

Element 2: Plan menus

The menu contains the number of dishes/choices as per instruction
relevant for the menu type
The dishes provided use a seasonal variety where relevant
The methods of cookery used for the dishes within one menu type
provide variety and repetitions are avoided
The colours within dishes and in a menu type are appealing
Dishes within a menu type provide a variety of tastes
Dishes within a menu type provide a variety of different textures
Main dishes or menus provide an acceptable nutritional balance
according to Australian Healthy guidelines for adults
The dishes / menu type is/are suitable for the clientele identified in
section 1

Element 3: Cost menus

Each commodity is listed in a standard recipe card
The yield test values are establishes in a yield test sheet
The correct methods are used to calculate yields and net costs
Each dish is costed in the standards recipe card
The correct formulas are used for each type of calculation
The food cost for the degustation menu does not exceed 34%
The overall price is acceptable in terms of the client information and
pricing structure of the eatblishment
The correct methods for calculating mark-up are used
The profitability/maximum for each dish or menu is identified
All calculations are attached for reference as instructed for each menu
type

Element 4: Write menu content Comment S NYS S NYS

The menu/dish is written in an appealing way, creating interest
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”
The key features in each dish/menu are clearly listed
The correct culinary terms are used and explained where relevant
The menu structure is correct in order
The print type/font is clearly legible

Element 5: Evaluate menu success

The menu /dishes is evaluated using evaluation methods outlines in the
instructions
The feedback is collated and attached
The feedback is interpreted correctly
A sales analysis ids performed where this is part of the evaluation
startegy

For Assessor’s Use:

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 SITHKOP002 Plan and cost basic menus

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%.
Response to be recorded in Student Response document and write “SAQ Response 6(A)” before starting
the answer

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.
Response to be recorded in Student Response document and write “SAQ Response 6(B)” before starting the
answer

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”
Response to be recorded in Student Response document and write “SAQ Response 6(C)” before starting the
answer

D. Establish standard recipe cards for each dish, listing the ingredients and required quantities.
Response to be recorded in Student Response document and write “SAQ Response 6(D)” before starting the
answer

E. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net
yields, and net costs.
Response to be recorded in Student Response document and write “SAQ Response 6(E)” before starting the
answer

F. Identify the dishes that feature best in terms of profitability and make adjustments to meet the food cost
requirements set out in A.
Response to be recorded in Student Response document and write “SAQ Response 6(F)” before starting the
answer

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
Response to be recorded in Student Response document and write “SAQ Response 6(G)” before starting the
answer

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”
Response to be recorded in Student Response document and write “SAQ Response 6(H)” before starting the
answer

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 SITHKOP002 Plan and cost basic menus

I. What was the feedback received, and accordingly what should be improved when planning future ethnic
menus in the future?
Response to be recorded in Student Response document and write “SAQ Response 6(I)” before starting
the answer

21
 SITHKOP002 Plan and cost basic menus

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
The cuisine style (s) are identified
The menu types used in the establishment are identified
The common popular items sold in the establishment are identified
An indicative pricing structure is provided for the basis of comparison

Element 2: Plan menus

The menu contains the number of dishes/choices as per instruction
relevant for the menu type
The dishes provided use a seasonal variety where relevant
The methods of cookery used for the dishes within one menu type
provide variety and repetitions are avoided
The colours within dishes and in a menu type are appealing
Dishes within a menu type provide a variety of tastes
Dishes within a menu type provide a variety of different textures
Main dishes or menus provide an acceptable nutritional balance
according to Australian Healthy guidelines for adults
The dishes / menu type is/are suitable for the clientele identified in
section 1

Element 3: Cost menus

Each commodity is listed in a standard recipe card
The yield test values are establishes in a yield test sheet
The correct methods are used to calculate yields and net costs
Each dish is costed in the standards recipe card
The correct formulas are used for each type of calculation
The food cost for the menu does not exceed 28%
The correct methods for calculating mark-up are used
The profitability/maximum for each dish or menu is identified
All calculations are attached for reference as instructed for each menu
type

Element 4: Write menu content Comment S NYS S NYS

The menu/dish is written in an appealing way, creating interest
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”
The key features in each dish/menu are clearly listed
The correct culinary terms are used and explained where relevant
The menu structure is correct in order
The print type/font is clearly legible

Element 5: Evaluate menu success

The menu /dishes is evaluated using evaluation methods outlines in the
instructions
The feedback is collated and attached
The feedback is interpreted correctly
A sales analysis ids performed where this is part of the evaluation
startegy

For Assessor’s Use:

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 SITHKOP002 Plan and cost basic menus

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)
Response to be recorded in Student Response document and write “SAQ Response 7(A)” before starting
the answer

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.
Response to be recorded in Student Response document and write “SAQ Response 7(B)” before starting the
answer

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”
Response to be recorded in Student Response document and write “SAQ Response 7(C)” before starting the
answer

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.
Response to be recorded in Student Response document and write “SAQ Response 7(D)” before starting the
answer

E. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net
yields, and net costs.
Response to be recorded in Student Response document and write “SAQ Response 7(E)” before starting the
answer

F. Identify the dishes that feature best in terms of profitability and make adjustments to meet the food cost
requirements set out in A.
Response to be recorded in Student Response document and write “SAQ Response 7(F)” before starting the
answer

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
Response to be recorded in Student Response document and write “SAQ Response 7(G)” before starting the
answer

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”
Response to be recorded in Student Response document and write “SAQ Response 7(H)” before starting the
answer
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 SITHKOP002 Plan and cost basic menus

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?
Response to be recorded in Student Response document and write “SAQ Response 7(I)” before starting
the answer

24
 SITHKOP002 Plan and cost basic menus

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
The cuisine style (s) are identified
The menu types used in the establishment are identified
The common popular items sold in the establishment are identified
An indicative pricing structure is provided for the basis of comparison

Element 2: Plan menus

The menu contains the number of dishes/choices as per instruction
relevant for the menu type
The dishes provided use a seasonal variety where relevant
Any potential by-products as a result from planning Menu 1 and Menu 4
are identified
The methods of cookery used for the dishes within one menu type
provide variety and repetitions are avoided
The colours within dishes and in a menu type are appealing
Dishes within a menu type provide a variety of tastes
Dishes within a menu type provide a variety of different textures
Main dishes or menus provide an acceptable nutritional balance
according to Australian Healthy guidelines for adults
The dishes / menu type is/are suitable for the clientele identified in
section 1

Element 3: Cost menus

Each commodity is listed in a standard recipe card
The yield test values are establishes in a yield test sheet
The correct methods are used to calculate yields and net costs
Each dish is costed in the standards recipe card
The correct formulas are used for each type of calculation
The food cost for the menu does not exceed 30%
The correct methods for calculating mark-up are used
The profitability/maximum for each dish or menu is identified
All calculations are attached for reference as instructed for each menu
type

Element 4: Write menu content Comment S NYS S NYS

The menu/dish is written in an appealing way, creating interest
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”
The key features in each dish/menu are clearly listed
The correct culinary terms are used and explained where relevant
The menu structure is correct in order
The print type/font is clearly legible

Element 5: Evaluate menu success

The menu /dishes is evaluated using evaluation methods outlines in the
instructions
The feedback is collated and attached
The feedback is interpreted correctly
A sales analysis ids performed where this is part of the evaluation
startegy

For Assessor’s Use:

25
 SITHKOP002 Plan and cost basic menus

26
 SITHKOP002 Plan and cost basic menus

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.
Response to be recorded in Student Response document and write “SAQ Response 8(A)” before starting
the answer

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.
Response to be recorded in Student Response document and write “SAQ Response 8(B)” before starting the
answer

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”
Response to be recorded in Student Response document and write “SAQ Response 8(C)” before starting the
answer

D. Establish standard recipe cards for each dish, listing the ingredients and required quantities.
Response to be recorded in Student Response document and write “SAQ Response 8(D)” before starting the
answer

E. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net
yields, and net costs.
Response to be recorded in Student Response document and write “SAQ Response 8(E)” before starting the
answer

F. Cost each dish and indentify the profitability of each menu item. Make adjustment s to meet the
requirements set out in A.
Response to be recorded in Student Response document and write “SAQ Response 8(F)” before starting the
answer

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
Response to be recorded in Student Response document and write “SAQ Response 8(G)” before starting the
answer

27
 SITHKOP002 Plan and cost basic menus

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”
Response to be recorded in Student Response document and write “SAQ Response 8(H)” before starting
the answer

I. What was the feedback received, and accordingly what needs to be improved or changed?

Response to be recorded in Student Response document and write “SAQ Response 8(I)” before starting
the answer

28
 SITHKOP002 Plan and cost basic menus

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
The cuisine style (s) are identified
The menu types used in the establishment are identified
The common popular items sold in the establishment are identified
An indicative pricing structure is provided for the basis of comparison

Element 2: Plan menus

The menu contains the number of dishes/choices as per instruction
relevant for the menu type
The dishes provided use a seasonal variety where relevant
The methods of cookery used for the dishes within one menu type
provide variety and repetitions are avoided
The colours within dishes and in a menu type are appealing
Dishes within a menu type provide a variety of tastes
Dishes within a menu type provide a variety of different textures
Main dishes or menus provide an acceptable nutritional balance
according to Australian Healthy guidelines for adults
The dishes / menu type is/are suitable for the clientele identified in
section 1

Element 3: Cost menus

Each commodity is listed in a standard recipe card
The yield test values are establishes in a yield test sheet
The correct methods are used to calculate yields and net costs
Each dish is costed in the standards recipe card
The correct formulas are used for each type of calculation
The food cost for each dish does not exceed 31%
The correct methods for calculating mark-up are used
The profitability/maximum for each dish or menu is identified
All calculations are attached for reference as instructed for each menu
type

Element 4: Write menu content Comment S NYS S NYS

The menu/dish is written in an appealing way, creating interest
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”
The key features in each dish/menu are clearly listed
The correct culinary terms are used and explained where relevant
The menu structure is correct in order
The print type/font is clearly legible

Element 5: Evaluate menu success

The menu /dishes is evaluated using evaluation methods outlines in the
instructions
The feedback is collated and attached
The feedback is interpreted correctly
A sales analysis ids performed where this is part of the evaluation
startegy

For Assessor’s Use:

29
 SITHKOP002 Plan and cost basic menus

30