Certificate III in Commercial Cookery | My Assignment Tutor

Student Assessment Pack SITHKOP002 Plan and cost basic menus SIT – Tourism, Travel and Hospitality Training Package Qualification code/name: SIT30816- Certificate III in Commercial Cookery Developed by ACTE This document is a Student Assessment Pack for the above Unit of Competency and is to be completed by a student to demonstrate his/her competency. Table of Contents Purpose of Assessment 4 Target Group 4 Selected Methods and Intended Use 4 Standard Instructions for Assessor/Trainer 4 Standard Instructions for Learners 4 Assessment Cover Sheet 4 How your assessments will be marked 4 Assessment Appeals 5 Reasonable Adjustment 5 Recognition of Prior Learning (RPL) 5 National Recognition / Credit Transfer 5 Support Services 5 Plagiarism 6 Evidence Requirements 6 Documents to be attached along with each Summative and practical Assessment Submission 6 Assessor Expectations 7 Resources for Learner 7 Resources for Trainer / Assessor 7 Procedure to Login to Futura 7 Format for Written Submissions 8 Overview 9 Elements 9 When to Commence your Assessment 9 Assessment Methods 9 Assessment Definitions 10 Assessment Method One – Check Points 11 Assessment Method Two – Quiz 12 Assessment Receipt 13 Assessment Preparation Checklist 14 Assessment Method Three – Written Response Assessment 15 Assessment Method Four – Practical Task 22 Assessment Record and Feedback 45 Record of Assessment Outcome & Mapping 46 TASK 1 46 TASK 2 46 TASK 3 46 TASK 4 46 Purpose of Assessment Purpose of this assessment is to check that the competency should be achieved on all elements of 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. Target Group ACTE’s learners enrolled in the unit SITHKOP002 Plan and cost basic menus must be having basic literacy and numeracy skills who are either experienced or having no experience of working in a professional environment. Selected Methods and Intended Use Methods used to achieve competency in this unit of competency (UOC) are Check Points, Quizzes and Written Response Questions that must be completed in a simulated online environment through Futura website http://moodle.futuraonline.com.au and Practical Demonstration to your Trainer. Your submissions will be used by trainers and assessors of ACTE as evidence in achieving competency of the above-mentioned unit. Standard Instructions for Assessor/Trainer The Trainer / Assessor should inform all the learners that all the tasks should be linked with moodle on Futura online website and help can be taken from available resources. Standard Instructions for Learners Hand written assignments will not be accepted, assignments should be prepared in Microsoft Office. Refer to the enclosed Style Guide.When answering the tasks use your own words and also refer to the given Scenario.Unit competency together with performance and assessment criteria can be accessed from https://training.gov.au/Training/Details/SITHKOP002 Assessment Cover Sheet At the beginning of each task in this Pack, you will find an Assessment Cover Sheet. Please fill it in for each task, making sure you sign the student declaration. Your assessor will give you feedback about how well you went in each task and will write this on the back of the Assessment Cover Sheet. How your assessments will be marked When the assessor marks your assessment tasks, the outcome will be either Satisfactory or Not Satisfactory: SATISFACTORYYour responses to the assessment task have met the required unit assessment criteria.NOT SATISFACTORYYour responses to the assessment task have not met the required assessment criteria. Additional learning or practice is required. Your assessor will make arrangements to conduct a further assessment of this task once you have undertaken additional practice/learning. You must achieve a ‘Satisfactory’ result for all assessment tasks to be deemed competent for this unit. Assessment Appeals You can make an appeal about an assessment decision by putting it in writing and sending it to us. Refer to your Student Handbook for more information about our appeals process. Reasonable Adjustment A reasonable adjustment is any measure or action that a student requires because of their disability, and which has the effect of assisting the student to access and participate in education and training on the same basis as students without a disability. An adjustment is reasonable if it achieves this purpose while taking into account factors such as the nature of the student’s disability, the views of the student, the potential effect of the adjustment on the student and others who might be affected, and the costs and benefits of making the adjustment. ACTE will also maintain the academic integrity of a course and to consider the requirements or components that are inherent or essential to its nature when assessing whether an adjustment is reasonable. There may be more than one adjustment that is reasonable in a given set of circumstances; ACTE will make adjustments that are reasonable and that do not cause the RTO unjustifiable hardship. Recognition of Prior Learning (RPL) RPL is a formal process that recognises skills developed through previous training, work or life experience, which match a unit of competency in a training course. If you believe you already have the skills covered in this unit of competency, discuss this with your trainer, who will provide you with instructions for applying for RPL. National Recognition / Credit Transfer Qualifications or statements of attainment issued by other Registered Training Organisations are recognised by the College. Where this unit of competency is equivalent to a unit of competency previously completed with another provider, credit transfer will be offered and the course length adjusted accordingly. It is the responsibility of the student to provide the relevant evidence of qualifications or statements of attainment issued by other Registered Training Organisations, which will be verified by the College prior to credit transfer being applied. Support Services Your trainer/assessor is able to clarify any aspect of an assessment task prior to it being administered. This may include clarifying: knowledge and skills covered during the training program; the meaning of written assessment questions; performance standards for practical assessments; and marking criteria. Once the assessment process has commenced however, the assessor is not able to provide any intervention or guidance, unless it is to prevent an unsafe act from being performed. Please ask for help when you need it, as your trainer/assessor may not be aware that you have not understood aspects of the training program, or are not feeling confident enough to engage in assessment activities. Plagiarism Plagiarism is using the words or ideas of others and presenting them as your own. Plagiarism is a type of intellectual theft. It can take many forms, from deliberate cheating to accidentally copying from a source without acknowledgement. In your assessments you must come up with your own ideas, however, at times you may need to make reference to work that has been conducted by others. Important points to be aware of: Know what plagiarism is. Go to this website if you require additional information. http://www.plagiarism.org/Plan your workReference your work / acknowledge all of your sources What is Plagiarism? Retrieved May 2017, from http://www.plagiarism.org/plagiarism-101/what-is-plagiarism Evidence Requirements The evidence you submit as part of this assessment will be assessed by your trainer/assessor to determine your competency. Your trainer/assessor will be guided by the following rules of evidence when making their assessment decision. RuleEvidence must…ValidAddress the elements and performance criteria Reflect the skills, knowledge and context described in the competency standard Demonstrate the skills and knowledge are applied in real or simulated workplace situationsCurrentDemonstrate the Learner’s current skills and knowledge Comply with current standardsSufficientDemonstrate competence over a period of time Demonstrate competence that is able to be repeated Comply with language, literacy and numeracy levels which match those required by the work task (not beyond)AuthenticBe the work of the learner Be able to be verified as genuine Documents to be attached along with each Summative and practical Assessment Submission Completed Cover Sheet for summative and practical assessments- Refer to the enclosed Cover Sheet.Assessment Preparation Checklist. Refer to the enclosed Checklist.Answers of the Written Questions Assessor Expectations All Tasks should be answered with a minimum of half (½) page length per question/activity/issue, unless otherwise advised, or to be answered as per the requirement of the Task in an appropriate manner. Resources for Learner Futura Website; and/or Online Futura PortalOther Websites (References should be included in any submission. Referencing guidelines are available in the Student handbook.) Resources for Trainer / Assessor Futura Website; and online Futura portalOther Websites related to the unit. Procedure to Login to Futura Go the following link http://moodle.futuraonline.com.au Enter the user name and password provided to you by your Trainer. Consulting TrainersLast date of SubmissionSubmitted to Format for Written Submissions You are required to use a word processing program such as Microsoft Word to compile your report. The following guidelines for your report (wherever required) is a suggested style guide. Submission of assignment can also be done in other formats which should be clearly readable and legitimate. Format of the report Assessment Cover Sheet Title of the reportArial, Size 14 pt., Bold HeadingsArial, Size 12 pt., Bold TextArial, Size 11 pt. Table ContentArial, Size 10 pt. Line Spacing 1.5 Report lengthThe number of words is detailed in the instructions/task description for each individual assessment method. Presentations are to be created in presentation software such as Microsoft PowerPoint. Resources such as overhead/data projector, whiteboard markers, speakers, pen pointers, and presentation screens will be provided. Your Trainer/Assessor will guide you through the assessment method/requirements for each period. Overview This unit 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. The unit applies to hospitality and catering organisations. Menus can be for ongoing food service, for an event or function, or for a food product range such as patisserie products. It applies to cooks, pâtissiers and catering personnel who usually work under the guidance of more senior chefs. Elements To achieve competency in this unit you must demonstrate your ability to: Identify customer preferences.Plan menus.Cost menus.Write menu content.Evaluate menu success. When to Commence your Assessment Your training facilitator / assessor will advise you when to commence the parts of this assessment by taking signature on Learner Preparation Checklist. Assessment Methods In order to be deemed competent in this unit you must competently complete all the following assessment tasks: Method & PurposeDescriptionAssessment Method One Check Points Formative Assessment Online portalCheckpoint to be completed on the online Futura Portal comprise of all relevant performance criteria.Assessment Method Two Quiz Formative Assessment Online portalQuiz to be completed in online Futura Portal comprises of all relevant performance criteria.Assessment Method Three Written Assessment Summative Assessment Typed in MS WordWritten assessment is short answer questions to be completed in MS Word comprises of all performance criteria.Assessment Method Four Practical Demonstration Summative AssessmentThe Learner must demonstrate practical competency in a task and the related skill to be observed by the trainer Assessment Definitions Formative assessment: The goal of formative assessment is to monitor student learning to provide ongoing feedback that can be used by instructors to improve their teaching and by students to improve their learning. More specifically, formative assessments: Help students identify their strengths and weaknesses and target areas that need work; andHelp faculty recognise where students are struggling and address problems immediately Formative assessments are generally low stakes, which means that they have low or no point value. Examples of formative assessments include asking students to: Draw a concept map in class to represent their understanding of a topic;Submit one or two sentences identifying the main point of a lecture; andTurn in a research proposal for early feedback. Summative assessment: The goal of summative assessment is to evaluate student learning at the end of an instructional unit by comparing it against some standard or benchmark. Summative assessments are often high stakes, which means that they have a high point value. Examples of summative assessments include: A mid unit assessment;A final project;A paper; and/orA role play. Information from summative assessments can be used formatively when students or faculty use it to guide their efforts and activities in subsequent courses. Assignment: A task or piece of work allocated to someone as part of a job or course of study. Project: an individual or collaborative enterprise that is carefully planned to achieve a particular aim. Written Response: In a response submission, you do assess the item you’ve been assigned to observe, but you add your personal reaction and impressions to the report. The steps for completing response submission are: Observe or read the piece for an initial understanding;Re-read the piece and stop to reflect often;Record your thoughts and impressions in notes;Develop an opinion; andWrite an outline. Assessment Method One – Check Points Online Assessment Go the following link http://moodle.futuraonline.com.au Enter the user name and password provided to you by your Trainer. Ensure that you have completed all the check points within the unit. Checkpoints are to be completed on the online Futura portal using your student user ID/login so no assignment coversheet is needed. This formative assessment will be marked automatically by the online portal and feedback will be provided automatically. Assessment Method Two – Quiz Online Assessment Go the following link http://moodle.futuraonline.com.au Enter the user name and password provided to you by your Trainer. Ensure that you have completed the e-Quiz of the unit before the due date. Quiz is to be completed on the online Futura portal using your student’s user ID/login so no assignment coversheet is needed. This formative assessment will be marked automatically by the online portal and feedback will be provided automatically. Assessment Receipt Student NameStudent Number Receipt of Assignment Receiver’s SignatureDate I certify that this assignment is my own work based on my personal study and/or research and that I have acknowledged all materials and resources used in the preparation of this assignment whether they are books, articles, reports, lecture notes and any other kind of document, electronic or personal communications. I also certify that the assignment has not previously been submitted for assessment in any award or course and that I have not copied in part or whole or otherwise plagarised the work of other students and/or persons. I have read the advice on plagiarism and understood its implications. I can produce another hard/soft copy of this assignment within 24 hours if requested. Student SignatureDate Qualification CodeSIT30816Qualification NameCertificate III in Commercial CookeryUnit CodeSITHKOP002Unit NamePlan and cost basic menusDue dateTrainer/AssessorBalraj Chatha This assignment will not be marked unless the the above declaration is signed Assessment Preparation ChecklistUnit/s of CompetencySITHKOP002 Plan and cost basic menusLearner NameAssessor NameBalraj ChathaAs the Learner are you ready for assessment?YesNoHas the assessment process been explained to you and that to achieve a successful outcome for this unit of Competency you must be deemed Satisfactory in all assessment tasks?YesNoDo you understand The Recognition of Prior Learning (RPL) process?YesNoDo you understand which evidence is to be collected and how?YesNoDo you understand your rights and the appeal system?YesNoHave you discussed any special needs that should be considered during the assessment process?YesNoDo you want to discuss any special needs that should be considered during the assessment process?YesNoDetails:I agree to undertake this assessment in the knowledge that the information gathered will only be used for the purpose of determining my skills as Satisfactory or Not Satisfactory for each assessment method. Additionally, the information gathered is for the determination of my Competency by the collection of all assessment evidence for this unit of competency and can only be accessed by my workplace supervisor, my RTO and nominated regulatory authorities.Learner SignatureAssessor Signature Assessment Method Three – Written Response Assessment Assessment Tasks and Instructions Student NameStudent NumberCourse and CodeSIT30816 Certificate III in Commercial CookeryUnit(s) of Competency and Code(s)SITHKOP002 Plan and cost basic menusTrainer/AssessorBalraj Chatha Assessment for this Unit of Competency/ClusterDetailsAssessment 1Written Assessment Reasonable AdjustmentHas reasonable adjustment been applied to this assessment?No No further information requiredYes Complete 2.Provide details for the requirements and provisions for adjustment of assessment: Student to completeMy assessor has discussed the adjustments with meI agree to the adjustments applied to this assessmentSignatureDate 2nd Assessor to completeI agree the adjustments applied to this assessment are reasonableNameSignatureDate Assessment Guidelines What will be assessedThe purpose of this assessment is to assess your 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: butcher’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: 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.Place/Location where assessment will be conductedACTEResources Requirement: Pen, Paper, internet access or a copy of “Australia New Zealand Food Standards Code – Standard 3.2.1 – Food Safety Programs (Australia Only)” or an organisational food safety plan as set out in the TP.Instructions for assessment including WHS requirementsYou are required to address all questions to achieve competence. Your trainer will provide you with instructions for time frames and dates to complete this assessment. Once completed, carefully read the responses you have provided and check for completeness. Your trainer will provide you with feedback and the result you have achieved. Statement of AuthenticityI acknowledge that I understand the requirements to complete the assessment tasksThe assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processesI understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessmentStudent Signature: Date: / /20 This assessment:First Attempt2nd AttemptExtension – Date:    /    /   RESULT OF ASSESSMENTSatisfactory Not Yet SatisfactoryFeedback to Student:Assessor(s) Signature(s):Date:   /    /     Student SignatureDate:   /    /      Assessment Your task: Q1. List 3 sources of information you can use in your workplace to obtain information on customer profile and food preferences: Source of information1.2.3. Q2. What are the service style(s) and cuisine(s) used in your workplace? List all that apply and list menu examples which are used for each service style or type of cuisine used: CuisineService StyleMenu examples Q3. Complete the following yield tests, calculating the Net yield per Kg and the net portion cost for each commodity based on the net cost per Kg and the portion size per kg provided. Commodity$ / kgTrimmingsNet Yield/ kgNet cost/kgPortions /kgNet Portion Cost/ $VegetablesBeans2.9516%3.510.100Broccoli4.8524%6.380.100Carrots1.4016%1.670.100Cauliflower5.7522%7.370.100Kohlrabi4.2832%6.290.100Spinach10.6018%12.930.100Onions2.4514%2.850.050MeatSirloin16.8026%22.700.280Loin of Pork14.8014%17.210.250Leg of Lamb8.9027%12.190.250 Q4. How would the profit margins and menu type differ in a fine dining establishment compared to a bistro or pub? What would be cost factors you would need to consider for each of these operations? Bistro , PubFine dining establishmentMenu type and MarginsMenu type and MarginsCost FactorsCost Factors Q5. Go to the Adelaide markets website http://www.adelaidecentralmarket.com.au and provide an overview of the fruit and vegetables in season relevant to the month you are undertaking this assessment. Select 3 seasonal menu items and calculate cost from the recipe section on that site which could be used for a seasonal 3-course menu to ensure maximum profit. Fruit and Vegetables in SeasonMenu items and Costing Q6. Go to the Australia Tourism website http://www.australia.com/en/things-to-do/food-and-wine/the-best-halal-restaurants-in-australia.html, select 3 restaurants from 2 different states (then click in each on “view more information”) and create 3 different ethnic menus from the different dishes offered by restaurants which provide a link and provide name for style of cuisine. Restaurant 1Restaurant 2Restaurant 3Menu 1Menu 2Menu 3 Q7. Go to the following 2 websites and identify 6 different trends for food and beverages in Australia for 2016 and provide new dishes for future menu. Top global food and drink trends for 2016 Clean Eating to be the major Food and Beverage trend in 2016 Q8. Customer characteristics vary according to a wide range of factors. Give general examples of how each of the following characteristics will impact on your planning of menus and menu styles in an establishment and provide menu description with menu item: Customer CharacteristicImpact on menu planning and menu styleMenu item Exampleage rangebuying powergenderincome levelsocial and cultural background Q9. a) Design a customer questionnaire which you can use to evaluate the following types of menus for your practical assessment. The questions need to be clear and objective. The questions must be rated from e.g. 1-5 (1 is poor/5 is excellent). Allow a space at the end to permit customers to comment. Remember, the aim of your questions is to obtain valid feedback and to enable you to make improvements to your menus. à la cartebuffetcyclicaldegustationethnicsettable d’hôteseasonal b) You find out that Beef stroganoff has higher sale as compare to pumpkin pie and Bean salad has more positive reviews than green salad. How would you adjust menu for profitability and feedback? Q10. You have beef steak, duck and pumpkin soup in menu. Write given menu items in description to promote sale? Assessment Method Four – Practical Task Assessment Tasks and Instructions Student NameStudent NumberCourse and CodeSIT30816 Certificate III in Commercial CookeryUnit(s) of Competency and Code(s)SITHKOP002 Plan and cost basic menusTrainer/AssessorBalraj Chatha Assessment for this Unit of CompetencyDetailsAssessment 2Practical observation Reasonable AdjustmentHas reasonable adjustment been applied to this assessment?No No further information requiredYes Complete 2.Provide details for the requirements and provisions for adjustment of assessment: Student to completeMy assessor has discussed the adjustments with meI agree to the adjustments applied to this assessmentSignatureDate 2nd Assessor to completeI agree the adjustments applied to this assessment are reasonableNameSignatureDate Assessment Guidelines What will be assessedThe purpose of this assessment is to assess your ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and: identify and evaluate the food preferences of customer groups with differing characteristics and use to inform menu planning, and 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 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.Place/Location where assessment will be conductedACTEResource RequirementsRefer to the Assessment conditions attached to the Futura Group Mapping Document located in the teacher support tools folder or the “Assessment Conditions” for this unit in the SIT 1.0 Training Package.Instructions for assessment including WHS requirementsTo undertake this assessment you must have been instructed how to use each piece of equipment in your work area or workplace and participated in an induction in your workplace or place of training/study. You are required to wear a complete uniform relevant to your area of training (Cookery, Food and Beverage, Housekeeping etc.). Your personal presentation must reflect the standards typically expected and acceptable in the TH&E industry. You will be observed on 3 separate occasions undertaking a variety of tasks relevant to your level of training and the practical subjects you are enrolled in, and currently do as part of your training for example preparing simple dishes, preparing mise en place for a bar or food and beverage section or participating in the servicing of rooms etc. as relevant. You are encouraged to clarify any tasks, requirements or questions you may have with your trainer. Statement of AuthenticityI acknowledge that I understand the requirements to complete the assessment tasksThe assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processesI understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessmentStudent Signature: Date: / /20 This assessment:First Attempt2nd Attempt3nd AttemptExtension – Date:    /    /   RESULT OF ASSESSMENTSatisfactory Not Yet SatisfactoryFeedback to Student:Assessor(s) Signature(s):Date:   /    /     Student SignatureDate:   /    /      Assessment 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 InfoFood 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 Part –A: Customer Portfolio Scenario: You are working at ACTE restaurant and notice few similar traits about regular customers. Most of them are middle age with goods jobs with average salary. There is good even mix of male and female. Half of them are European background with 1/4rd of Indian background and rest are mix. 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 as mention in above scenario. Describe the style of cuisine that is used and the menu type or different menu types which are being used. Provide an overview of which entrées, main courses, desserts and specials are the best sellers and what are the approximate price ranges for these. Type of customers – Provide a descriptionCuisine style(s) used in the establishmentMenu Types used in the establishmentBread/ starterEntréeSoupMainDessertSpecial/Other Part-B: Menus Menu 1 – Plan an à la carte menu. Instruction for designing a la carte Menu:- Your menu must contain at least 3 choices each for: EntréesSoupsMain CoursesDessertsAdditionally, provide 1 vegetarian entrée and 1 vegetarian option for a main courseThe dishes must provide a balanced variety on offer and within the courses offered including the following: colourscooking methodsdelicaciesflavoursnutritional valuespresentationseasonally available ingredientstastes textures. The dishes you plan for the menu must fit the customer profile you have described in Part-A, and meet a price level that matches what you currently have on offer in the establishment. Assignment Task to submit in the Project: Draft ideas for each of the dishes, 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” Establish standard recipe cards for each dish, listing the ingredients and required quantities. Establish a yield test sheet for one main ingredient, using the attached template “Yields” and calculate the net yield, and net cost. 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. Identify the dishes that feature best in terms of profitability. 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 ingredientsUse correct culinary terms, language and grammar relevant to the style of cuisine Once implemented , obtain feedback for the success of the menu using two methods outlined in the table below and attach the feedback to this assessment marked “Menu 1” Menu-1: Feedbackcustomer satisfaction discussions customer surveys regular staff meetings that involve menu discussions seeking staff suggestions for menu itemsimprovements suggested by: customers managers peers staff supervisors suppliers Attach Minute if staff meeting:Staff suggestion evidence: Menu 2 – Plan a buffet menu. Instruction for designing buffet Menu:- 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. 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 Part-A of this assessment.The dishes must provide a balanced variety on offer and within the courses offered including the following: colourscooking methodsdelicaciesflavoursnutritional valuespresentationseasonally available ingredientstastestextures. Assignment Task to submit in the Project: Draft ideas for each of the dishes, 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” Establish standard recipe cards for each dish, listing the ingredients and required quantities and cost these to meet the required margins set out in instructions. Establish a yield test sheet for one main ingredient, using the attached template “Yields” and calculate the net yield, and net cost. Identify the dishes that feature best in terms of profitability. 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 ingredientsUse correct culinary terms, language and grammar relevant to the style of cuisine Once implemented , obtain feedback for the success of the menu using two methods outlined in the table below and attach the feedback to this assessment marked “Menu 2” Menu-2: Feedbackcustomer satisfaction discussions customer surveys regular staff meetings that involve menu discussions seeking staff suggestions for menu itemsimprovements suggested by: customers managers peers staff supervisors suppliers Attach Minute if staff meeting:Staff suggestion evidence: G. What was the feedback received, and accordingly what should be improved for a degustation menu in the future? Menu 3 – Plan a cyclical menu. Instruction for completing cyclical Menu:- Plan a cyclical menu of your choice suitable to the customer profile /establishment you have identified in Part A. Plan a cyclical menu to run over 1 week, 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 duration of 1 week Monday to Friday and is held consecutively over 2 months.The dishes must provide a balanced variety on offer and within the courses offered including the following: colourscooking methodsdelicaciesflavoursnutritional valuespresentationseasonally available ingredientstastestextures. Assignment Task to submit in the Project: Draft ideas for each of the dishes, 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” Establish standard recipe cards for each dish, listing the ingredients and required quantities and cost these to meet the required margins set out in instructions. Establish a yield test sheet for one main ingredient, using the attached template “Yields” and calculate the net yield, and net cost. Identify the dishes that feature best in terms of profitability. 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 Once implemented , obtain feedback for the success of the menu using two methods outlined in the table below and attach the feedback to this assessment marked “Menu 3” Menu-3: Feedbackcustomer satisfaction discussions customer surveys regular staff meetings that involve menu discussions seeking staff suggestions for menu itemsimprovements suggested by: customers managers peers staff supervisors suppliers Attach Minute if staff meeting:Staff suggestion evidence: G. What was the feedback received, and accordingly what should be improved for a degustation menu in the future? Menu 4 – Plan a degustation menu. Instruction for completingdegustation Menu:- Plan a degustation menu of your choice suitable to the customer profile /establishment you have identified in Part 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 Part-A.The dishes must provide a balanced variety on offer and within the courses offered including the following: colourscooking methodsdelicaciesflavoursnutritional valuespresentationseasonally available ingredientstastestextures. Assignment Task to submit in the Project: Draft ideas for each of the dishes, 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” Establish standard recipe cards for each dish, listing the ingredients and required quantities and cost these to meet the required margins set out in instructions. Establish a yield test sheet for one main ingredient, using the attached template “Yields” and calculate the net yield, and net cost. Identify the dishes that feature best in terms of profitability. 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 Once implemented , obtain feedback for the success of the menu using two methods outlined in the table below and attach the feedback to this assessment marked “Menu 4” Menu-4: Feedbackcustomer satisfaction discussions customer surveys regular staff meetings that involve menu discussions seeking staff suggestions for menu itemsimprovements suggested by: customers managers peers staff supervisors suppliers Attach Minute if staff meeting:Staff suggestion evidence: G. What was the feedback received, and accordingly what should be improved for a degustation menu in the future? Menu 5 – Plan an ethnic menu. Instruction for designing ethnic Menu:- Plan an ethnic menu of your choice suitable to the customer profile /establishment you have identified in Part A. Plan an ethnic menu of your choice suitable to the customer profile establishment you have identified in Part-A. The menu needs to include 3 courses with two choices in each. The food cost must not exceed 30%.The dishes must provide a balanced variety on offer and within the courses offered including the following: colourscooking methodsdelicaciesflavoursnutritional valuespresentationseasonally available ingredientstastestextures. Assignment Task to submit in the Project: Draft ideas for each of the dishes, 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” Establish standard recipe cards for each dish, listing the ingredients and required quantities. Establish a yield test sheet for one main ingredient, using the attached template “Yields” and calculate the net yield, and net cost. Identify the dishes that feature best in terms of profitability and make adjustments to meet the food cost requirements set out in instructions. 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 Once implemented , obtain feedback for the success of the menu using two methods outlined in the table below and attach the feedback to this assessment marked “Menu 5” Menu-5: Feedbackcustomer satisfaction discussions customer surveys regular staff meetings that involve menu discussions seeking staff suggestions for menu itemsimprovements suggested by: customers managers peers staff supervisors suppliers Attach Minute if staff meeting:Staff suggestion evidence: G. What was the feedback received, and accordingly what needs to be improved or changed? Menu 6 – Plan a set /table d’hôte menu. Instruction for designing set /table d’hôte Menu:- Plan a set or table d’hôte menu of your choice suitable to the customer profile /establishment you have identified in Part A. The menu needs to include 3 courses and have two choices for main course and one choice 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) The dishes must provide a balanced variety on offer and within the courses offered including the following: colourscooking methodsdelicaciesflavoursnutritional valuespresentationseasonally available ingredientstastestextures. Assignment Task to submit in the Project: Draft ideas for each of the dishes, 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” Establish standard recipe cards for each dish, listing the ingredients and required quantities, which must reflect the portion sizes for courses within a menu. Establish a yield test sheet for one main ingredient, using the attached template “Yields” and calculate the net yield, and net cost. Identify the dishes that feature best in terms of profitability and make adjustments to meet the food cost requirements set out in instructions. 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 Once implemented , obtain feedback for the success of the menu using two methods outlined in the table below and attach the feedback to this assessment marked “Menu 6” Menu-6: Feedbackcustomer satisfaction discussions customer surveys regular staff meetings that involve menu discussions seeking staff suggestions for menu itemsimprovements suggested by: customers managers peers staff supervisors suppliers Attach Minute if staff meeting:Staff suggestion evidence: G. What was the feedback received, and accordingly what needs to be improved or changed? Menu 7 – Plan a seasonal menu. Instruction for designingseasonal Menu:- 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 with two choices in each. The food cost shall not exceed 31% for any dish, and the menu should be in line with the characteristics you have provided in Part-A of this assessment.The dishes must provide a balanced variety on offer and within the courses offered including the following: colourscooking methodsdelicaciesflavoursnutritional valuespresentationseasonally available ingredientstastestextures. Assignment Task to submit in the Project: Draft ideas for each of the dishes, 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” Establish standard recipe cards for each dish, listing the ingredients and required quantities. Establish a yield test sheet for one ingredient, using the attached template “Yields” and calculate the net yield, and net cost. Cost each dish and indentify the profitability of each menu item. Make adjustment s to meet the requirements set out in instructions. 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 Once implemented , obtain feedback for the success of the menu using two methods outlined in the table below and attach the feedback to this assessment marked “Menu 7” Menu-7: Feedbackcustomer satisfaction discussions customer surveys regular staff meetings that involve menu discussions seeking staff suggestions for menu itemsimprovements suggested by: customers managers peers staff supervisors suppliers Attach Minute if staff meeting:Staff suggestion evidence: G. What was the feedback received, and accordingly what needs to be improved or changed? Part-C: Case Study Scenario 1) a la carte You are a employee at ACTE restaurant. You have to prepare a la carte menu which is Menu 1 of your project, was sold to the customer for a period of one month. During this period total sale of Menu Items in a month were: Menu ItemSale in $Menu ItemSale in $Entree 1 Entree 2 Entree 3Vegetarian EntreeSoup 1 Soup 2 Soup 32300 5000 30006001700 300 1900Main course 1 Main course 2 Main course 3Vegetarian Main CourseDesert 1 Desert 2 Desert 3400 4700 900070004100 2800 3300 Customer gave positive feedback of Entree no 2 and main course no 3 for appearance and good balance of flavours. Dessert no 1 was highly liked for its appearance and texture. Soup no 2 obtain negative feedback of lack of flavour and main course no 1 for not appealing. All other dishes were sold in moderate quantity. Except two items sold least, menu was sold in reasonable profit with food cost of 30%. Q) 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? How would you adjust menu on bases of above data? 2) ethnic menu You are an employee at ACTE restaurant. You have prepared seasonal menu which Menu 5 of your project, was sold to the customer for a period of one month. During this period total sale of Menu Items in a month were: Menu ItemSale in $Menu ItemSale in $Entree 1 Entree 2Soup 1 Soup 21700 1803400 2700Main course 1 Main course 2Desert 1 Desert 21700 87005700 1100 Customer gave positive feedback of soup no 1 and main course no 2 for appearance and good balance of flavours. Dessert no 1 was highly liked for its appearance and texture. Entree no 2 obtain negative feedback of lack of flavour and main course no 1 for not appealing. All other dishes were sold in moderate quantity. Except two items sold least, menu was sold in reasonable profit with food cost of 30%. Q) 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? How would you adjust menu on bases of above data? MENU No.Assessment Criteria1234567Element 1: Identify customer requirementsSNYSSNYSSNYSSNYSSNYSSNYSSNYSThe type of customer relevant for the menu/establishment is identifiedThe cuisine style (s) are identifiedThe menu types used in the establishment are identifiedThe common popular items sold in the establishment are identifiedAn indicative pricing structure is provided for the basis of comparisonElement 2: Plan menusSNYSSNYSSNYSSNYSSNYSSNYSSNYSThe menu contains the number of dishes/choices as per instruction relevant for the menu typeThe dishes provided use a seasonal variety where relevantThe methods of cookery used for the dishes within one menu type provide variety and repetitions are avoidedThe colours within dishes and in a menu type are appealingDishes within a menu type provide a variety of tastesDishes within a menu type provide a variety of different texturesMain dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adultsThe dishes / menu type is/are suitable for the clientele identified in section 1Element 3: Cost menusSNYSSNYSSNYSSNYSSNYSSNYSSNYSEach commodity is listed in a standard recipe cardThe yield test values are establishes in a yield test sheetThe correct methods are used to calculate yields and net costsEach dish is costed in the standards recipe cardThe correct formulas are used for each type of calculationThe food cost for each dish does not exceed 31%The correct methods for calculating mark-up are usedThe profitability/maximum for each dish or menu is identifiedAll calculations are attached for reference as instructed for each menu typeElement 4: Write menu contentSNYSSNYSSNYSSNYSSNYSSNYSSNYSThe menu/dish is written in an appealing way, creating interestClassical 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 listedThe correct culinary terms are used and explained where relevantThe menu structure is correct in orderThe print type/font is clearly legibleElement 5: Evaluate menu successSNYSSNYSSNYSSNYSSNYSSNYSSNYSThe menu /dishes is evaluated using evaluation methods outlines in the instructionsThe feedback is collated and attachedThe feedback is interpreted correctlyA sales analysis ids performed where this is part of the evaluation startegyComments: Assessment Record and Feedback Student NameCourse and CodeSIT30816 Certificate III in Commercial CookeryUnit of Competency /ClusterSITHKOP002 Plan and cost basic menusAssessment: (as applicable)Student Results:1.Online checkpointsSatisfactoryNot Yet SatisfactoryNot Completed2.Online quizSatisfactoryNot Yet SatisfactoryNot Completed3.Written AssessmentSatisfactoryNot Yet SatisfactoryNot Completed4.Practical ObservationSatisfactoryNot Yet Satisfactory3.Feedback to Learner on overall performance during assessment:The Learner requires the following skill development before re-assessment:The Learner has been provided with feedback and informed of the assessment result and the reasons for the decision.Name of Assessor: Signature of Assessor: Date:Balraj ChathaI have been provided with feedback on the evidence I have provided. I have been informed of the assessment result and the reasons for the decision.Name of Learner: Signature of Learner: Date: Record of Assessment Outcome & MappingLearner DetailsAssessor DetailsNameNameBalraj ChathaCourse CodeSIT30816DateUnit CodeSITHKOP002Unit NamePlan and cost basic menus TASK 1TASK 2TASK 3TASK 4PERFORMANCE CRITERIAE-CHECKPOINTQUIZWRITTEN ASSESSMENTPRACTICAL OBSERVATIONS1.1. Identify current customer profile for the food business.CP1-1,2,3Q.1,2A1-Q.1,8Project-Part A1.2. Analyse food preferences of customer base.CP1-1,4Q.1,3A1-Q.2Project-Part A2.1. Generate a range of ideas for menus for dishes or food production ranges, assess their merits, and discuss with relevant personnel.CP2-1,4 CP3-1,2,3,4 CP4-1,2,3,5,6,7Q.4,7,9,10,11,12,13,14,15, 16,17,18A1- Q.7,8Project-Part B2.2. Choose menu items to meet customer preferences.CP1-4 CP4-2,3,5,6Q.3,14,15,16,17A1-Q.8Project-Part B2.3. Identify organisational service style and cuisine, and develop suitable menus.CP2-3,4,5 CP4-4,5Q.6,7,8,16A1-Q.2Project-Part B2.4. Include a balanced variety of dishes or food production items for the style of service and cuisine.CP4-6,7 CP5-3Q.17,18,21A1-Q.5Project-Part B3.1. Itemize proposed components of included dishes or food production items.CP4-4 CP5-1,3Q.19,21A1-Q.3Project-Part B3.2. Calculate portion yields and costs from raw ingredients.CP5-4,5Q.22,23A1-Q.3Project-Part B3.3. Assess cost-effectiveness of proposed dishes or food production items and choose menu items that provide high yield.CP5-1,2,4Q.13,14A1-Q.3,4Project-Part B & C3.4. Price menu items to ensure maximum profitability.CP6-1,2,3,4Q.13,14,15A1-Q.5Project-Part B4.1. Write menus using words that appeal to customer base and fit with the business service style.CP6-5Q.26A1-Q.4,8Project-Part A & B4.2. Use correct names for style of cuisine.CP6-5Q.26A1- Q.6Project-Part B4.3. Use descriptive writing to promote sale of menu items.CP6-5Q.26A1-Q.10Project-Part B5.1. Seek ongoing feedback from customers and others, and use to improve menu performance.CP7-1,2Q.27,28A1-Q.9Project-Part B5.2. Assess success of menus against customer satisfaction and sales data.CP5-2 CP7-3,4Q.20,29,30A1-Q.9Project-Part C5.3. Adjust menus based on feedback and profitability.CP7-3,4Q.29,30A1-Q.9Project-Part CResult: SatisfactoryResult: NOT SatisfactoryOverall, the candidate was assessed as:Competent  Not Yet Competent Re-Assessment Required YESNOTrainer SignatureLearner Signature

QUALITY: 100% ORIGINAL PAPER – NO PLAGIARISM – CUSTOM PAPER

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