SudhaH - 04 - SITHKOP002 Learner Assessment Tool V1.3 Jun20

SITHKOP002
Plan and cost basic menus

Learner Assessment Tool
VCID.ACOT Training and Assessment/SITHKOP002 /Learner Assessment Tool/V1.3/2020

Table of Contents
Assessment Instructions to Learner...............................................................................................3

Assessment 1- Knowledge questions.............................................................................................5
Assessment 2: Performance Tasks...............................................................................................12
Assessment instrument- Observation checklist...........................................................................15
Unit Result Record Sheet................................................................................................................17
Assessment submission record
Trainer declaration: I declare that I have received Student declaration: I declare that I have submitted the completed
the assessment in full including all evidence pertaining to assessment and supporting evidence with this workbook, to my Trainer.
the assessment requirements.
Date received: Date submitted:
Trainer name: Student name:
Trainer signature: Student signature:
Office use only
Received by: Date received: Date entered on wisenet:
2|Page
VCID.ACOT Training and Assessment/SITHKOP002 /Learner Assessment Tool/V1.3/June2020
Assessment Instructions to Learner
You are required to read the general assessment instruction for all students prior to commencing
this assessment, it can be located at https://www.acot.vic.edu.au/assessment-at-acot-2/.
This assessment tool forms part of the assessment system for the following Qualifications:
SIT30816 Certificate III in Commercial Cookery
SIT40516 Certificate IV in Commercial Cookery
This assessment tool contains the assessment requirements for the following unit of competency:
SITHKOP002 Plan and cost basic menus
Pre-requisites
Nil
Purpose of these assessments

The purpose of these assessments is for you to demonstrate your 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. Menus can be for ongoing food service, for
an event or function, or for a food product range such as patisserie products.
Assessment conditions
Skills must be demonstrated in a hospitality business operation where menus are planned and
costed. This can be an industry workplace or a simulated industry environment or activity.
Assessment must ensure access to:
commercial information:
 preferred supplier arrangements
 purchase specifications
 sources of negotiated cost of supply:
 tariffs
 price lists
product information:
 food preparation lists
 menus for restaurants
 price lists
 recipes
 costs of food supply for food service businesses
 menus for the variety of cuisines and service styles specified in the performance evidence.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements
for assessors; and have worked in industry for at least three years where they have applied the
skills and knowledge of this unit of competency.
Facility resources
The candidate must have access to this assessment tool and a training commercial kitchen with
simulated customers and access to all relevant equipment and resources found in the workplace.
Assessment methods:
 Demonstration of tasks
 Product-based methods e.g. reports, role plays, work samples
 Portfolio of evidence
 Written Questions
 Observation.
Reasonable adjustment
The assessor may apply reasonable adjustment during the assessment process; however, the
intended outcome of the assessment must not be contravened. The assessor and the candidate
need to consider and agree upon if the reasonable adjustment would be applied in the workplace
meeting legislation requirements against access and equity before making the adjustments to the
assessment.
Please record reasonable adjustment changes here
Submission and duration of assessment

The assessor will inform the candidate of the due date of assessment submission before the
commencement of the assessment. The duration should take approximately the equivalent time to
complete in the workplace when carrying out the task for the first time. You are to attach your
evidence as agreed, for your assessor
 to this assessment tool or

 on a USB or
 Via Email
WHS/OHS requirements
If at any stage during the assessment, you or your assessor deems the assessment activity or
environment unsafe for you, the assessor or others in your environment, the assessment needs to
be stopped and a risk assessment made prior to recommencement of the assessment.
Candidates’ acceptance of assessment approach

Candidates Name:
Candidates Signature:
Commencement Date:
Assessment 1- Knowledge questions
Objective: To provide you with an opportunity to demonstrate the skills and knowledge required to
complete the tasks outlined in elements and performance criteria of this unit:
1. organisation-specific information:
o sources of information on current customer profile and food preferences
o service style and cuisine
o costs of supply for ingredients
2. methods and formulas for calculating portion yields and costs from raw ingredients:
o butcher’s test
o standard measures
o standard yield tests
3. hospitality and catering industry desired profit margins, mark-up procedures and rates
4. different types and styles of menus for dishes or food production ranges for different types of
food outlets
5. range of food preferences relating to:
o contemporary eating habits
o cultural and ethnic influences
o popular menu items
o quick service foods
o seasonal dishes
o variety of food products
6. differing characteristics of customer groups:

o age range
o buying power
o gender
o income level
o social and cultural background
7. influence of seasonal products and commodities on menu content

8. naming conventions and culinary terms for a variety of cuisines
9. formats for and inclusion of menus presented to customers
10. methods of assessing the popularity of menu items:
o customer surveys
o popularity index
o sales data.
Please answer questions 1-17 in as much detail as possible, considering your organisational
requirements for each one.
1. Name 6 factors you would consider when identifying a target customer profile for a food
business? (KE1, PC1.1)
 Occupation
 The level of income
 Social and cultural context
 Age
 Gender
 Lifestyle1
2. What is the method and formula used to calculate portion yields? (KE2, PC3.2)
Convert the weight of the edible product into a percentage to get your yield percentage. EP weight AP weight
100 = yield percent is the formula.
3. Complete the following butchers test (KE2, PC3.2)
YIELD TEST: Snapper
Item: Snapper Cost per Kilo: $7.00
Total Weight: 5KG Total Cost: $ 40.52
Weight Cost / KG Total Cost

Details
KG $ $
Total Weight Cleaned 5.00 7.00 35
Usable Trimming Head, wings, bone, 2.400 2.30* 5.52

tail
Waste Trimmings Scales 0.200 Nil Nil
Prepared weight Cutlets 7.6 kg $9.3 $40.52
1
SITHKOP002 Learner Guide page:11
4. a.) What is the yield percentage for the following? (KE2, PC3.2)
Item Tested Turned potatoes

Original weight 5.000kg
Usable trimmings 1.000kg
Waste trimmings 0.500kg
Total trimmings 0.500kg
Prepared weight 3.500kg
EP weight ÷ AP weight × 100 = yield %.
EP weight= AP weight – waste

5.00 kg - 0.5 kg
EP = 4.5 kg
AP weight= 5.00kg
Now,
4.5/ 5.00 *100= 90%.
The yield percentage = 90%
b.) What is the yield percentage for the following? (KE2, PC3.2)
Item Tested Broccoli

Original weight 2.000kg
Usable trimmings 0.000kg
Waste trimmings 0.700kg
Total trimmings 0.700kg
Prepared weight 1.300kg
EP weight= AP weight – waste
=2.000kg – 0.700 kg
EP weight = 1.3 kg
AP weight= 2.000kg
Now,
=1.3/ 2.00*100
= 65%
The yield percentage = 65%
5. What are the desired profit margins in the catering industry? (KE3, PC3.4)
As a result, catering businesses typically have cheaper food and labor costs than restaurants, resulting in better
profit margins. A typical catering company makes 10 to 12 percent profit, compared to four to seven percent
profit for restaurants. In some categories, some types of catering enterprises have higher prices than others. A
caterer who specializes in extravagant meals with themes and extensive décor, for example, will spend more on
accessories, but a caterer who employs high-quality foods may have particularly high food expenditures. If a
caterer's costs are higher than the industry average, she should look for ways to cut costs in another area, such as
labor, if she wants to flourish. 2
6. List 8 different types of menus that can be used for different food outlets. (KE1, KE4, PC2.3)
 Prix Fixe Menu.

 Table d'hôte.
 Beverage Menu.
 Dessert Menu.
 À La Carte.
 Du Jour Menu.
 Cycle Menu.
 Wine Captain's Books.3
2
3
7. List 5 different food preferences that customers may have. (KE5, PC1.2)
 Buffet style service

 Silver service
 Italian service
 Chinese service
 Banquet service4
8. List 5 differing characteristics of customer groups. (KE6, PC1.1)
 Age range - the type of food they prefer may be determined by their age, therefore it's crucial to know
what ages you'll be serving.
 Purchasing power - this refers to customers that have a higher income and can afford to pay for services.
Customers with limited consumer purchasing power may have lower earnings, making it difficult for
them to pay for services.
 Customers' income level will decide what they are able to afford. Customers with greater earnings will be
able to purchase more upscale meals, whereas those with lesser incomes may not have as much.
 Gender — the gender of the clients will also influence the type of food required. If you're catering for
guys, simpler buffet meals may be preferred, whereas women are more likely to desire something nicer
and more imaginative, as well as formal dishes that appear more appealing and presentable.
 Social and cultural background might refer to a person's race, language, education, lifestyle, religion, and
so on..5
9. What are seasonal products? (KE7)

Seasonal goods are commodities that are only available during particular seasons of the year or products that are
available all year but have a fluctuating quantity and pricing. Fashion clothes, beverages, and other seasonal
commodities are common examples. Seasonality for some foods may last longer or shorter depending on growth
conditions. These are excellent goods that may be collected at various times of the year and preserved
throughout the winter. 6
10. List 5 different types of cuisine. (KE8, PC4.2)
 Caribbean.
 Vietnamese.
 Korean.
 German.
 Indian.7
4
5
6
7
11. What 3 methods are used to assess the popularity of menu items. (KE10, PC5.2)
 customer surveys.
 popularity index.
 sales data.8
12. Why is it important to use descriptive writing in menus? (KE9, PC4.1, PC4.3)
When giving a customer a price for food services, you should make an itemized list of the suggested dish
elements or food production materials. Itemizing a list is writing down each item separately, including the price
and, in some cases, additional information about the products. The consumer will be able to see exactly what
they are spending for and will be able to compute the things themselves if they so like. If a consumer does not
request an itemized list voluntarily, they are likely to want one before making a decision regarding the services
or making any payments.
Use your menu descriptions to draw attention to key differences. Using descriptive terms on your menu can
increase sales by 27 percent, according to Cornell University's Food and Branding Lab. Of course, some of the
adjectives are obviously food-related (more on those in a moment). When it comes to writing a menu, the words
you use are crucial. If you pick the right words to describe the cuisine on your menu, you can excite guests and
improve sales, but if you don't, you could turn them off or confuse them. 9
13. Why is it important to offer a balanced variety of dishes in relation to the food business’
production needs? (KE4, PC2.4)
When creating a menu, it's ideal to provide customers with a range of culinary alternatives. Whether the food is
served as a buffet or as a formal supper, a well-balanced selection of dishes will make it look more inviting and
intriguing. It's also crucial to have a wide range of options to ensure that you're catering to everyone and not
leaving anyone out. You should ensure that the meals are appropriate for the event's service and cuisine, and that
the customer is satisfied with the menu options. By being creative with recipes and employing a variety of
ingredients, you may bring diversity to the menu in a number of ways. Decide on the special, meat, and side dish
dishes first, and then arrange the remainder of the menu around them. 10
14. List 3 ways to include a balanced variety of dishes into the menu. (KE4, PC2.4)
 As a side dish for main meals, try a variety of pastas, noodles, rices, polenta, barley, couscous, or quinoa.
 Combine wholegrain and refined types, gradually increasing the wholegrain content.
 White potato can be replaced with canned or cooked beans, maize, or sweet potato as a side dish.11
8
9
10
11
15. Name 4 reasons to adjust and improve menus on a regular basis? (KE3, PC5.1, PC5.3)
 It demonstrates that you pay attention to and value feedback.

 It demonstrates that you are invested in the company.
 Customers may be more satisfied if the menu is improved.
 Increases the company's earnings. 12
16. List at least 3 ways to write an effective menu. (KE4, PC4.3)

 Choose a menu layout.
 Know what to stay away from on your restaurant's menu.
 Consider incorporating regional foods into your menu. 13
17. Explain why restaurants want to develop dishes and use ingredients that provide high yield.
Please provide an example of a “high yield” ingredient. (KE3, PC3.3)
By examining consumer happiness and sales statistics, it is critical to measure and evaluate the success of menus.
This will show you whether particular menu items are successful with customers, as well as whether some things
need to be tweaked to boost client satisfaction. When it comes to acquiring information about the success of
menus, the most reliable sources are customers and workers. It is difficult to exaggerate the significance of the
menu in a foodservice activity. Its significance for understudies contemplating foodservice tasks the board is
displayed by the way that it is a first theme in this book. A menu is oftentimes alluded to as a foodservice
activity's "driver." This illustrative word stresses how the menu is an administrative device for controlling
numerous pieces of a foodservice activity and what it means for each part of a foodservice activity. Keep menus
from your number one eateries or ongoing suppers in different sorts of foodservice organizations as a main
priority as you become familiar with menus and menu arranging.
12
13
Knowledge questions - Student declaration:
I declare that the work submitted is my own and has not been copied or plagiarised from any person
or source.
Student Name
Student Signature
Date
ASSESSOR USE ONLY
Knowledge questions - Assessment Decision

Assessor to Record your assessment judgement on the Unit Result Record Sheet at the back of this
assessment tool.
Completed by assessor only - mark assessment decision
 Satisfactory
 Not Yet Satisfactory
Assessors comments (if required)
Assessor name
Signature Date
Reassessment 1 (if Required) Reassessment 2 (if Required)

Completed by assessor only - mark assessment Completed by assessor only - mark assessment
decision decision
 Satisfactory  Satisfactory
 Not Yet Satisfactory  Not Yet Satisfactory
Assessors comments (if required) Assessors comments (if required)
Assessor name
Signature Date
Assessment 2: Performance Tasks
Objective: To provide you with an opportunity to demonstrate the required skills and performance
elements and criteria for this unit.
A signed observation checklist by your assessor will need to be included in this activity as proof of
completion.
This activity will enable you to demonstrate the following performance evidence:
 Identify and evaluate the food preferences of customer groups with differing characteristics and
use to inform menu planning
 Develop and cost each of the following menu types based on above information:
o à la carte
o buffet
o cyclical
o degustation
o ethnic
o set
o table d’hôte
o seasonal
 Evaluate success of the above menus by obtaining at least two of the following types of feedback:
o customer satisfaction discussions with:
 customers
 employees during the course of each business day
o customer surveys
o improvements suggested by:
 customers
 managers
 peers
 staff
 supervisors
 suppliers
o regular staff meetings that involve menu discussions
o seeking staff suggestions for menu items
 Develop the above menus within commercial time constraints, demonstrating:
o use of balanced variety of dishes and ingredients
o methods for determining costs of supply for ingredients
o methods and formulas for calculating portion yields and costs from raw ingredients
o methods for responding to feedback and adjusting menus
o methods for achieving desired profit margins, mark-up procedures and rates
o use of different types and styles of menus for dishes or food production ranges.
Please answer the tasks below in as much detail as possible and attach all completed evidence to this
workbook.
Tasks 1- Identify customer preferences (PC1.1, PC1.2, PC2.2, PE1,KE1, KE5, KE6)
Identify current customer profile.

Analyse the food preferences of customer groups with differing characteristics and use to inform menu
planning.
Our current client is between the ages of 20 and 45. Guys, instead of women, make up most of
our café's supporters. Consistently, we gauge that 55% of men and 45 percent of ladies visit our
café. Indian Australians, English Australians, and Australian Jews are the most continuous
guests to our eatery. Since the locale where our eatery is found is encircled by those ethnic
networks, they successive our foundation. Clients who continuous our business have a normal
month to month pay of $9,715 dollars. With regards to the normal schooling level of existing
customers, they have a four-year certification and own a firm in association. Most of our clients
come from the encompassing region and towns. Clients who are as of now living with an
accomplice or who are single are in extraordinary interest. Individuals will in general come
here in gatherings of companions as opposed to two by two. The current shoppers, who range in
age from 20 to 45, are keen on experiences, travel, and attempting new food sources. For
amusement, they as a rule watch web based streaming, utilize online media, and play computer
games. Clients' feelings of trepidation and tensions incorporate not having the option to prevail
throughout everyday life and staying alone for the remainder of their lives. There are two types
of customers that come into a restaurant, place an order, eat the food, and then depart. Another
option is to go to a restaurant, order food, eat it while conversing, relax for a while once the order is
completed, and then go. Fast service and hygienic cuisine, as well as distinctive meals, are the most
crucial factors for clients. Customers prefer to pay their bills in cash rather than with credit cards. They
believe it is easier this way. They are interested in our Instagram page because we upload images of
dishes with their components. This entices them to reach for the plate. Our restaurant's atmosphere is
so welcoming and relaxing that customers feel at ease. . 14
Task 2- Plan and write menus (PC2.1-2.4, PC3.1, PC4.1-4.3, PE2,PE3,KE1, KE2, KE7)
Develop a menu for each menu type from the following list, itemise components of the dishes and use
food preferences created in the skills activity to inform menu planning:
 À la carte (Minimum of 3 Entrée, 3 Mains and 3 Desserts)

 Buffet (Minimum of 1 soup, 1 salad, 2 Entrée, 2 Mains and 2 Desserts)
 Cyclical (7 days Monday to Sunday with Breakfast, Lunch, and dinner)
 Degustation (Minimum of 5 courses not including drinks)
 Ethnic (Minimum of 3 Entrée, 3 Mains and 3 Desserts)
 Set (can be alternate drop of each course)
 Table d’hôte (Minimum of 3 Entrée, 3 Mains and 3 Desserts)
 Seasonal (Minimum of 3 Entrée, 3 Mains and 3 Desserts)
14
Set yourself commercial time constraints and produce each menu during that time.
For each menu, use descriptive writing words that appeal to the identified customer base and appropriate
to the business service style
Use a balanced variety of dishes and ingredients for the style of service and cuisine.
Generate a range of ideas, discuss with relevant personnel prior to implementation.
- Plan and write menus

i. À la carte Menu
Entrees
Salt 'n' Pepper Calamari $26.67
(flash fried in our own spice blend with garlic
aioli)
Garlic King Prawns $35.73
(seared king prawns in classic white wine and
cream sauce with steamed rice)
Chicken Souvlaki $18.32
(Greek style chicken skewers served with
steamed rice, tzatziki and a rich Napoli sauce)
Mains
Thai Green Chicken Curry $64.74
( aromatic creamy curry, served with steamed
rice, garden salad or vegetables)
Chicken Supreme $30.89
(breast fillet poached in white wine sauce
topped with avocado, prawns and bernaise
sauce served with garlic mash and steamed
vegetables)
Crispy Skinned Salmon $24.53
(fresh Tasmanian salmon served on wilted baby
spinach, steamed asparagus and bernaise sauce
with garlic mash)
Deserts
Ice creams and Sorbets S9.22
(chocolate fudge, Madagascar vanilla raspberry
ice, lemon ice, mango ice)
Mignardises for two $5.82
(Simon's chocolate truffles, miniature cookies,
fresh fruit)
Italian Style Donuts $4.04
(with vanilla bean ice cream)
ii. Buffet Menu
Soup
Cream of Broccoli Soup $3.70
(drizzled with fresh cream and roasted nibbed
almonds)
Salad
Grilled Mushroom $2.49
(with Watercress and Balsamic Reduction)
Entrees
Braised short ribs $9.94
(boneless, marinated, on a shallow bed of Tavern
Mashed)
Pepper Crusted Salmon Filets $5.98
(Lightly pepper crusted and pan seared, finished
with creamy Sundried Tomato Sauce)
Mains
Chicken Teriyaki Thighs $11.92
(Marinated chicken thighs pan-seared and tossed in
lightly spiced teriyaki sauce)
Rolled Roasted Pork with Crackling and $8.43
Cumberland Sauce
(Slow roasted pork loin and belly rubbed in spices
with orange lemon and mustard glazing)
Desserts
Chocolate cheese cake $2.24
(with yogurt jelly and fresh strawberry)
Raspberry Mousse $4.49
(with chocolate)
iii. Cyclical Menu
Breakfast
Monday Tuesday Wednesday Thursday Friday Saturday Sunday
Scrambled eggs
Omelette Bar French Toast
Sliced ham Pear hand pies Eggs benedictPotato Bacon
($7) ($2.03) ($5.18) ($15.03) ($2.68) ($19.75) Casserole
($4.82)
Lunch
Ham and Hamburgers French Dip Deluxe Nacho Spicy Broccoli Hot Italian Sausage gravy
Cheese ($4.32) Sandwich Bar Beef ($8.92) Chicken ($2.12)
Wrap (17.79) ($19.75) Sandwich
($9.17) ($16.09)
Dinner
Carved roast Baked Pollock Pit Ham Carved turkey Rice Pilaf Buttered Corn Chinese chicken
beef ($6.22) ($16.02) ($27.92) ($10.83) ($11.21) bake
($7.57) ($6.70)
iv. Degustation Menu
Course I
Escargot $23.36
(Escargot sautéed in butter, garlic and truffle pate)
Course II
Fried Pork Wontons $2.87
(green onions, minced ginger, goat cheese, spicy plum
Virginia chutney)
Course III
Carrot ginger bisque $6.63
(black sesame seeds and coconut cream)
Course IV
Sesame crusted tuna $13.37
(carrot puree, sautéed bok choy, Asian plum glaze)
Course V
Flourless Chocolate torte $9.34
(raspberry sorbet, vanilla bean mascarpone cream)
v. Ethnic Menu
Entrees
Alaskan Coho salmon $25.57
(with artichokes, turnips, toasted almonds and mints)
Roasted chicken $16.60
(with shaved fennel, cherry tomatoes, arugula and
lucques olive toast)
Slow cooked duck breast $14.91
(with corn, dino kale and chanterelle mushrooms)
Mains
Wood fire free range corn fed chicken $20.09
(with grilled tomatoes, green beans, poached egg and
hollandaise sauce)
English fish and chips $20.32
(traditional crumbled fillet of fish served with fries)
Duxelle mushroom in crusty puffs $25.61
(trio of mushrooms mounted on crisp pastry tiles)
Desserts
Belgium chocolate dome with baked custard centre $6.81
(chocolate mousse centred with baked custard
infused with vanilla bean)
Rasmalai $17.94
(reduced milk dumpling soaked saffron milk and
pistachio nuts)
Blueberry yoghurt crunch $28.36
(sugar free eggless dessert)
vi. Set Menu

Entrees
Bouillabassie $10.97
(Cod, plaice, mussels and clams with toasted
focaccia)
Or
Chicory and apple salad $10.31
(Pickled fennel and a coriander seed dressing)
Mains
Slow Braised Ox cheek $19.08
(smoked seaweed remoulade and pickled baby
onions)
Or
Grilled Mackerel Fillet $22.92
(Pickled beetroot, charred spring onion, swede
and yoghurt puree)
Desserts
Rosary Ash Goats cheese $14.30
(crackers and chutney)
Or
Sticky toffee pudding $10.90
(butterscotch and a vanilla cream ice cream)
vii. Table d’hôte

Entrees
Pan Seared Chicken with Balsamic Cream $18.73
Sauceen
(seared chicken supreme with balsamic coleslaw
served with sliced potatoes)
Pan Seared Salmon with Beurre Blanc $19.15
Sauce
(served with fried capers, green beans
and mashed potatoes with a lemon
beurre blanc sauce)
Ravioli $7.53
(smoked mozzarella and basil ravioli, red peppers
and spinach baked in a sundried tomato basil
sauce with mozzarella and parmesan)
Mains
Chicken breast $18.70
(topped with mozzarella cheese and bacon served
with saute potatoes, green beans and tomato
sauce)
Soz rib eye steak $20.43
(with field mushrooms, cherry tomatoes and
house chips)
Steamed smoked haddock $15.50
(with a bubble and squeak potato cake, poached
egg and herb oil)
Desserts
Hot waffle $5.37
(with honeycomb ice cream)
Raspberry and vanilla cheesecake $20.32
(with lime mascarpone and fruit puree)
Chocolate brownie $3.61
(with vanilla ice cream)
viii. Seasonal Menu

Entrees
Garlic and Cheese Bread $5.28
(garlic bread sprinkled with mozzarella cheese and
baked until golden)
Tasmanian Salmon $22.46
(crispy skin Tasmanian salmon served on a bed of
creamy polenta with roasted grape tomatoes and a
creamy dill vinagarette)
Salt and Pepper Calamari $26.67
(flash fried calamari, seasoned with salt 'n' pepper
and served with a petite green salad)
Mains
Fish Fillets $16.10
(with tartar sauce)
Potato Du Jour $18.84
(tossed salad, French dressing)
Tossed salad $20.92
(with French dressing)
Desserts
Crème Burulee $7.61
(traditional crème brulee served with vanilla bean
ice cream and biscotti)
Hazelnut cheesecake $8.63
(baked cheesecake with hazelnut and chocolate
swirl served with cream and ice-cream)
Cheese and biscuits $4.58
(mature cheddar, stilton, brie and seasonal
chutney)
Task 3- Cost menus (PC3.2-3.4, PE4)

Set prices for the menus, considering the desired profit margins and mark-up procedures to make sure
the business can make a profit from the dishes.
Use the correct methods to work out the costs of supply for the ingredients and the portion yields.
Two sets of menus were created, one in the style of a fast service restaurant and the other in the style of
a fine dining establishment. The only difference between the menus in each series was the quantity of
options available under each menu category. The menu plays an important role in a restaurant's
marketing, presentation, and operation. Menus vary depending on the sort of establishment, ranging
from a simple list to a large selection of goods taken from multiple different sources. For example,
English pubs may have a dining menu and a bar menu, as well as a blackboard with the day's specials
and, perhaps, another chalkboard or menu cards with the desserts. Because it is widely believed that
offering a wider range of options appeals to customers, consumer selections (including menus) are
becoming increasingly diverse. The principle of regularity, which asserts that adding an item to a choice
set cannot enhance the likelihood of choosing an item from the original set, supports the concept that
customers are better off when given more options. Choosing, on the other hand, usually demands
activity in the form of searching and evaluating options. Searching is based on the number of objects
available and their accessibility, whereas evaluating is based on the amount and complexity of
information available about the items of interest.
The findings suggest that customers in restaurants have an ideal amount of menu options, which ranges
from roughly 6 for fast service to 7 for starters and desserts to 10 for main courses in fine dining
restaurants. The lack of disparities between sexes or age groups shows that there is an ideal amount of
menu options below which customers feel confined and above which the effort necessary to make a
decision becomes unappealing. The fact that optimal choice sets were larger in fine dining than in quick
service is intriguing, and it could indicate a balance of information and control. Fine dining menus
provide more information, but the chef is given more responsibility. The question of locus of control in
choice has received little attention to date, but it could be a promising area for future research.
Task 4- Evaluate menu success (PC5.1-5.3, PE3, KE10)
Customer Feedback - 1
 Quality meals at a reasonable price
 a sufficient amount of food
 Foodstuffs that go together like a dream
 Satisfied with the food's quality and quantity
 a delicious meal
 Need a quick response
 Although the prices are reasonable, some meals are expensive.
 Delectable dishes
 Dishes that are both delicious and perfect
 Exceptional quality and quantity
Staff Suggestions
 Prepare new and interesting dishes
 Follow the pattern of dishes
 Present the dish with greater inventiveness
 More utilization of natural element for dishes
Based on the aforementioned consumer feedback, I believe we should concentrate on a few foods that
people felt were pricey. We'll have to repeat the math and come up with a new price. Similarly, we need
to keep up with current developments, according to the staff's recommendations. We also need to do
some study on new meals so that we can provide our consumers unique foods. We could offer a specific
training class for our cooks on how to showcase their dishes in a creative way, and we should grow our
own veggies and other products.
Evaluate the success of each menu by obtaining feedback through customer satisfaction survey and Staff
suggestions
Adjust menu based on feedback and profitability.
Please use the following links provided by your Trainer to help complete tasks 1-4.
Template: https://drive.google.com/drive/folders/1Qh-oS1WOQzYLYfKLQVItQEmVzsX3hOiG
Calculate costs: http://possector.com/menu/how-to-calculate-food-costs
Calculate food costs: https://www.lightspeedhq.com/blog/how-to-calculate-restaurant-food-costs/
Yield tests: https://opentextbc.ca/basickitchenandfoodservicemanagement/chapter/yield-testing/
Videos calculating food costs: https://www.youtube.com/watch?v=r1qc7o3LTus
Performance Tasks - Student declaration:
I declare that the work submitted is my own and has not been copied or plagiarised from any person or
source.
Student Name
Student Signature
Date
Assessment instrument- Observation checklist

The observation checklist below is completed by the assessor to confirm that the student has provided
sufficient evidence to meet the performance criteria of this unit.
Response
Have you observed the student completing the following process skills; (please circle
yes/ No)
1. Has the student identified and evaluated the food preferences of customer groups with
Yes/ No
differing characteristics and used them to inform menu planning
2. Has the student developed and costed each of menus above based on above
Yes/ No
information
3. Has student obtained at least 2 types of feedback for each of the menus? Yes/ No
4. Did the student consider, and review feedback received?

Yes/ No
5. Has the student identified areas for improvement?
Yes/ No
5b. Has the student modified and updated menus to meet requests?
Yes/ No
6. use of balanced variety of dishes and ingredients
Yes/ No
7. methods for determining costs of supply for ingredients
Yes/ No
8. methods and formulas for calculating portion yields and costs from raw ingredients
Yes/ No
9. methods for responding to feedback and adjusting menus
Yes/ No
10. methods for achieving desired profit margins, mark-up procedures and rates
Yes/ No
11. use of different types and styles of menus for dishes or food production ranges.
Yes/ No
Comments from trainer/assessor:

Performance Tasks - Assessment Decision
Assessor to Record your summative assessment decision on the ‘Unit Result Record Sheet' at the back of this
assessment tool.
Completed by assessor only - mark assessment decision
 Satisfactory
 Not Yet Satisfactory
Assessors comments (if required)
Assessor name
Signature Date
Reassessment 1 (if Required) Reassessment 2 (if Required)

Completed by assessor only - mark assessment Completed by assessor only - mark assessment
decision decision
 Satisfactory  Satisfactory
 Not Yet Satisfactory  Not Yet Satisfactory
Assessors comments (if required) Assessors comments (if required)
Assessor name
Signature Date
Location of evidence (if not attached to Learner workbook):
Logbook USB Portfolio
Other(specify):
………………………………………
Unit Result Record Sheet
SITHKOP002 Plan and cost basic menus
Please ensure this form is fully completed prior to the submission of your assessment
Student Declaration:
I declare that:
 I was made aware of all assessment requirements for this/these unit/s
 I have received feedback from my assessor on the results of each individual assessment task and
my overall result for this/these unit/s
 I have been made aware of the reassessment policy for any assessment tasks and/or units that I have
not yet satisfactorily completed
 All work for assessment tasks submitted for this unit is my own with no part of any assessment being
copied/plagiarized from another person or source except where authorized and listed/referenced.
Student Name: ……………………………………………………
Student Signature: ……………………………………………… Date: …………………………..
Summative Assessment decision

I Justify that the rules of evidence have been considered when making a judgement of this summative
assessment evidence which includes:
 Validity of its alignment (mapping) to the skills and knowledge required in the workplace addressed in
the unit of competency, assessment requirements and broad industry practice.
 Sufficiency of assessment methods and range of evidence collection methods used to determine the
required quality (observable behaviours), quantity (Performance standards) and relevance (industry practice)
required to determine satisfactory completion of assessment
 Currency of the evidence and its relation to broad industry legislation, ethics and organisational
practices
 Authenticity of own work reflecting industry practice in the approach and development of product/s
Assessor Decision: Comments Result
Knowledge Assessment S NS
Performance Assessment S NS
Final Outcome for this unit C NYC
Assessor name: ………………………………………………… Assessor Signature: .............................................
Final summative assessment decision date: ......................................

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SITHKOP002

Plan and cost basic menus

VCID.ACOT Training and Assessment/SITHKOP002 /Learner Assessment Tool/V1.3/2020

Assessment Instructions to Learner...............................................................................................3

Assessment submission record

Date received: Date submitted:

Trainer name: Student name:

Trainer signature: Student signature:

Office use only

Received by: Date received: Date entered on wisenet:

SIT30816 Certificate III in Commercial Cookery

SIT40516 Certificate IV in Commercial Cookery

Purpose of these assessments

Please record reasonable adjustment changes here

Submission and duration of assessment

 to this assessment tool or

Candidates’ acceptance of assessment approach

6. differing characteristics of customer groups:

7. influence of seasonal products and commodities on menu content

3. Complete the following butchers test (KE2, PC3.2)

YIELD TEST: Snapper

Item: Snapper Cost per Kilo: $7.00

Total Weight: 5KG Total Cost: $ 40.52

Weight Cost / KG Total Cost

Total Weight Cleaned 5.00 7.00 35

Usable Trimming Head, wings, bone, 2.400 2.30* 5.52

Waste Trimmings Scales 0.200 Nil Nil

Prepared weight Cutlets 7.6 kg $9.3 $40.52

Item Tested Turned potatoes

EP weight ÷ AP weight × 100 = yield %.

EP weight= AP weight – waste

Item Tested Broccoli

 Prix Fixe Menu.

 Buffet style service

8. List 5 differing characteristics of customer groups. (KE6, PC1.1)

9. What are seasonal products? (KE7)

10. List 5 different types of cuisine. (KE8, PC4.2)

 It demonstrates that you pay attention to and value feedback.

16. List at least 3 ways to write an effective menu. (KE4, PC4.3)

ASSESSOR USE ONLY

Knowledge questions - Assessment Decision

Assessors comments (if required)

Reassessment 1 (if Required) Reassessment 2 (if Required)

Assessors comments (if required) Assessors comments (if required)

Identify current customer profile.

 À la carte (Minimum of 3 Entrée, 3 Mains and 3 Desserts)

- Plan and write menus

iv. Degustation Menu

vi. Set Menu

vii. Table d’hôte

viii. Seasonal Menu

Task 3- Cost menus (PC3.2-3.4, PE4)

Task 4- Evaluate menu success (PC5.1-5.3, PE3, KE10)

Assessment instrument- Observation checklist

4. Did the student consider, and review feedback received?

Comments from trainer/assessor:

Assessors comments (if required)

Reassessment 1 (if Required) Reassessment 2 (if Required)

Assessors comments (if required) Assessors comments (if required)