SITHKOP002 Assessment 2 -Project (2) (2)

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Assessment Tasks and Instructions
	Student Name
	Larissa Shibuya Borges
	Student Number
	1466
	Course and Code
	
	Unit(s) of Competency and Code(s)
	SITHKOP002 Plan and cost basic menus
	Stream/Cluster
	
	Trainer/Assessor
	
	Assessment for this Unit of Competency/Cluster
	Details
	Assessment 1
	Assignment
	Assessment 2 
	Project
	Assessment 3
	
	Assessment conducted in this instance: Assessment 1 |_| 2 |X| 3 |_|
	Reasonable Adjustment
	1. Has reasonable adjustment been applied to this assessment?
	No |_| No further information required
Yes |_| Complete 2. 
	2. Provide details for the requirements and provisions for adjustment of assessment:
	Student to complete
	|_|
	My assessor has discussed the adjustments with me
	|_|
	I agree to the adjustments applied to this assessment
	Signature
	
	Date
	
	2nd Assessor to complete
	|_|
	I agree the adjustments applied to this assessment are reasonable
	Name
	
	
	
	Signature
	
	Date
	
Assessment Guidelines
	What will be assessed – Performance Evidence
	The 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
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 conducted
	RTO to complete
	Resource Requirements
	Pen, paper, calculator, customer service survey created in assessment 1-Assignment, Computer, MS Excel or similar software, Recipe selection relevant for this unit to cover all menu types specified in the assessment conditions for “Performance Evidence”.
All support tool templates for yield testing, calculations and menu balance located in the assessment tool folder for the unit SITHKOP002, Futura Teacher Support tools.
Refer 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 requirements
	You are required to complete each task for this assessment as outlined below, following the relevant recipes, Work Place Health and Safety practices and Hygiene procedures as instructed during the training sessions you have participated for this unit of competency.
	Statement of Authenticity
	|_| 
	I acknowledge that I understand the requirements to complete the assessment tasks
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	The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes
	|_| 
	I 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 assessment
	Student Signature: Date: / /201
	This assessment:
	First Attempt |_|
	2nd Attempt |_|
	Extension |_| – Date:    /    /   
	RESULT OF ASSESSMENT
	Satisfactory |_| Not Yet Satisfactory |_|
	 Feedback to Student:
	Assessor(s) Signature(s):
	
	Date:
	   /    /     
	Student Signature
	
	Date:
	   /    /     
 
Assessment 2
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 overall)
	Evaluation of each menu (use at least 2 methods overall)
	Menu 1:
RTO to complete
Recipe Source: Futura Group, e-coach recipes SITHKOP002
No. of serves: 
	|_| à la carte
|_| buffet
|_| cyclical
|_| degustation
|_| ethnic 
|_| set, table d’hôte 
|_| seasonal
	|_| customer satisfaction discussions 
|_| customer surveys
|_| improvements suggested by:
customers
managers
peers
staff
supervisors
suppliers
|_| regular staff meetings that involve menu discussions
|_| seeking staff suggestions for menu items
	Menu 2:
RTO to complete
Recipe Source: Futura Group, e-coach recipes SITHKOP002
No. of serves: 
	|_| à la carte
|_| buffet
|_| cyclical
|_| degustation
|_| ethnic 
|_| set, table d’hôte 
|_| seasonal
	|_| customer satisfaction discussions 
|_| customer surveys
|_| improvements suggested by:
customers
managers
peers
staff
supervisors
suppliers
|_| regular staff meetings that involve menu discussions
|_| seeking staff suggestions for menu items
	Menu 3:
RTO to complete
Recipe Source: Futura Group, e-coach recipes SITHKOP002
No. of serves: 
	|_| à la carte
|_| buffet
|_| cyclical
|_| degustation
|_| ethnic 
|_| set, table d’hôte 
|_| seasonal
	|_| customer satisfaction discussions 
|_| customer surveys
|_| improvements suggested by:
customers
managers
peers
staff
supervisors
suppliers
|_| regular staff meetings that involve menu discussions
|_| seeking staff suggestions for menu items
	Menu 4:
RTO to complete
Recipe Source: Futura Group, e-coach recipes SITHKOP002
No. of serves: 
	|_| à la carte
|_| buffet
|_| cyclical
|_| degustation
|_| ethnic 
|_| set, table d’hôte 
|_| seasonal
	|_| customer satisfaction discussions 
|_| customer surveys
|_| improvements suggested by:
customers
managers
peers
staff
supervisors
suppliers
|_| regular staff meetings that involve menu discussions
|_| seeking staff suggestions for menu items
	Menu 5:
RTO to complete
Recipe Source: Futura Group, e-coach recipes SITHKOP002
No. of serves: 
	|_| à la carte
|_| buffet
|_| cyclical
|_| degustation
|_| ethnic 
|_| set, table d’hôte 
|_| seasonal
	|_| customer satisfaction discussions 
|_| customer surveys
|_| improvements suggested by:
customers
managers
peers
staff
supervisors
suppliers
|_| regular staff meetings that involve menu discussions
|_| seeking staff suggestions for menu items
	Menu 6:
RTO to complete
Recipe Source: Futura Group, e-coach recipes SITHKOP002
No. of serves: 
	|_| à la carte
|_| buffet
|_| cyclical
|_| degustation
|_| ethnic 
|_| set, table d’hôte 
|_| seasonal
	|_| customer satisfaction discussions 
|_| customer surveys
|_| improvements suggested by:
customers
managers
peers
staff
supervisors
suppliers
|_| regular staff meetings that involve menu discussions
|_| seeking staff suggestions for menu items
	Menu 7:
RTO to complete
Recipe Source: Futura Group, e-coach recipes SITHKOP002
No. of serves: 
	|_| à la carte
|_| buffet
|_| cyclical
|_| degustation
|_| ethnic 
|_| set, table d’hôte 
|_| seasonal
	|_| customersatisfaction discussions 
|_| customer surveys
|_| improvements suggested by:
customers
managers
peers
staff
supervisors
suppliers
|_| regular staff meetings that involve menu discussions
|_| seeking staff suggestions for menu items
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.
	Type of customers – Provide a description (How much are you expecting them to spend?)
	
The type of the customers that frequently visit the restaurant are someone who doesn’t have high purchasing power. So, they want cheap food and quick services as they don’t have time and are looking for food options that can be quickly served to them.
	Cuisine style(s) used in the establishment (Average check per person)
	
The Cuisine styles that are used in the restaurant are Chinese and is mostly ordered by the business.
	Menu Types used in the establishment
	
The menu type used in the restaurant are à la carte menu.
	Best selling menu items
	Example
	Cost
	Bread/ starter
	Garlic Bread
	$1
	Entrée
	Chicken Strips
	$3
	Soup
	Hot n Sour Soup
Chicken corn soup
	$2.95
$4
	Main
	Red dragon Chicken
Beef Wellignton
Egg fried
Rice Prawns
	$4
$3
$5
	Dessert
	Trifle
Pudding
Chocolate fudge
	$ 3.5
$4
$5
	Special/Other
	Cold Coffee
Strawberry shake
	$3
$2
2. Menu 1 – Plan an à la carte menu.
A. Your menu must contain at least 3 choices each for:
· Entrées: Carpaccio of Kingfish, Minestrone and Antipasto plate (V)
· Soups: Chicken corn soup, Hot n sour Soup
· Main Courses: Fettuccine pasta, Beef Wellington and Cheese Corn Fritters
· Desserts: Mango Panna Cotta, Flourless Chocolate Cake and pineapple Soufflé
· Additionally, provide 1 vegetarian entrée: Fresh mushroom risotto
· 1 vegetarian option for a main course: Vegetable burger
B. The dishes must provide a balanced variety on offer and within the courses offered including the following:
· colours
· cooking methods
· delicacies
· flavours
· nutritional values
· presentation
· seasonally available ingredients
· tastes
· textures.
The dishes of entrees like Minestrone are highly nutritious as it includes vegetables like celery, carrots, beans and tomatoes. These vegetables are sautéed for a while this keeps the colour of vegetables intact and is often eye catchy. The presentation is quite simple and is served with some butter on top of it. The cooking method time involved is typically around 1 hour. The taste is versatile, healthy and versatile. The texture of the product is quite thick.
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.
Offer is provided to regular customers on paying for three course services will get $ 8 discount.
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” 
Antipasto plate is a dish that is prepared with cheese and vegetables. The cost involved in preparing this dish is $6.34 whereas the portion cost is $3.17. Eggplant and zucchini are also involved in preparing this dish. As per the feedback there need to make some changes consumers do not like the taste of zucchini as well as as zucchini that needs to be replaced.
E. Establish standard recipe cards for each dish, listing the ingredients and required quantities.
	Dish name
	Ingredients
	Quantities (per kg & L)
	Cheese corn Fritters
	Eggplant 
Zucchini
Rock melon 
Olive oil
	0.100
0.100
0.100
0.040
F. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs.
	Commodity
	$ / kg
	Trimmings
	Net Yield/ kg
	Net cost/kg
	Sauce
	2.15
	5%
	0.950
	2.35
	Tomatoes
	2.10
	10%
	0.900
	2.34
	Carrots
	1.40
	16%
	0.840
	1.67
	Onions
	2.45
	14%
	0.860
	2.85
	Bun
	4.10
	0%
	0.999
	4.11
	Total cost = 
	
	
	
	13.32
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.
H. Identify the dishes that feature best in terms of profitability.
More revenue has been derived from dessert dishes as the total amount was ascertained at $2.625. The dishes include mango Panna Cotta, Flourless Chocolate Cake and Crêpes Soufflé.
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
Menu: Cheese corn Fritters
Description: The corn and chopped vegetables are held together by a thick batter. They are fried in a small amount of oil, this makes the exterior crispy and the inside is soft, loaded with melty cheese, and fresh bits of juicy corn.
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”
The above dish requires some changes as per the feedback gathered from it. It requires more vegetables that will make the dish more presentable and nutritional.
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?
The dishes have been mostly sold in the sweet dishes. The total cost that was incurred for preparing of the dessert were estimated to $31.92.
	Menu
	Assessment Criteria
	Comment
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	NYS
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	1 
	Element 1: Identify customer requirements
	
	
	
	
	
	
	The type of customer relevant for the menu/establishment is identified
	
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	The cuisine style (s) are identified
	
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	The menu types used in the establishment are identified
	
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	The common popular items sold in the establishment are identified
	
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	An indicative pricing structure is provided for the basis of comparison 
	
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	Element 2: Plan menus
	
	
	
	
	
	
	The menu contains the number of dishes/choices as per instruction relevant for the menu type
	
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	The dishes provided use a seasonal variety where relevant
	
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	The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided
	
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	The colours within dishes and in a menu type are appealing
	
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	Dishes within a menu type provide a variety of tastes 
	
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	Dishes within a menu type provide a variety of different textures
	
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	Main dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adults
	
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	The dishes / menu type is/are suitable for the clientele identified in section 1
	
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	Element 3: Cost menus
	
	
	
	
	
	
	Each commodity is listed in a standard recipe card
	
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	The yield test values are establishes in a yield test sheet
	
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	The correct methods are used to calculate yields and net costs
	
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	Each dish is costed in the standards recipe card
	
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	The correct formulas are used for each type of calculation|_|
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	The food cost for each dish does not exceed 34%
	
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	The correct methods for calculating mark-up are used
	
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	The profitability/maximum for each dish or menu is identified 
	
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	All calculations are attached for reference as instructed for each menu type
	
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	Element 4: Write menu content
	Comment
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	S
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	The menu/dish is written in an appealing way, creating interest
	
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	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”
	
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	The key features in each dish/menu are clearly listed
	
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	The correct culinary terms are used and explained where relevant
	
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	The menu structure is correct in order
	
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	The print type/font is clearly legible 
	
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	Element 5: Evaluate menu success
	
	
	
	
	
	
	The menu /dishes is evaluated using evaluation methods outlines in the instructions
	
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	The feedback is collated and attached
	
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	The feedback is interpreted correctly
	
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	A sales analysis ids performed where this is part of the evaluation startegy
	
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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.
	Buffet Menu
	Dishes
	Entrees
	Minestrone, Carpaccio of Kingfish and Antipasto plate
	Main Courses
	Fettuccine pasta, Beef Wellington and Corn and Ricotta Fritters
	Desserts
	Mango Panna Cotta, Flourless Chocolate Cake and Crêpes Soufflé
B. The dishes must provide a balanced variety on offer and within the courses offered including the following:
· colours
· cooking methods
· delicacies
· flavours
· nutritional values
· presentation
· seasonally available ingredients
· tastes
· textures.
The dishes that were offered to the consumers had variety of flavours within it. Many factors like colours, preparation method, and mainly flavours were kept in mind that was considered to be the main factors. Different menu courses had unique way of presentation and each dish excelled from the other in tastes. The textures of the dishes should be properly evaluated otherwise it can may spoil the quality and taste of the food.
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” 
The dish prepared was presented to the head chefs for knowing their views and obtaining valuable feedback. This feedback can be used as a useful source for making any implications in the dish. The flavours of the dishes was to up to the mark and cannot be served to the customers was the feedback that as retained from client.
D. Establish standard recipe cards for each dish, listing the ingredients and required quantities.
	Item
	Specification
	Weight kg/l/Unit
	Cost per kg/l/Unit
	Actual Cost
	Eggs
	
	2.000 each
	$0.60
	each
	$1.20
	Sugar
	
	0.040 kg
	$2.20
	kg
	$0.09
	Cornflour
	
	0.020 kg
	$3.50
	kg
	$0.07
	Milk
	
	0.250 L
	$1.50
	L
	$0.38
	Vanilla essence
	
	0.001 L
	$35.0 0
	L
	$0.04
	Grand marnier
	
	0.015 L
	$45.0 0
	L
	$0.68
	To Finish:
	
	
	
	
	
	Sweet crêpes
	
	10.00 0 each
	$0.10
	each
	$1.00
	Oranges
	
	0.400 kg
	$3.90
	kg
	$1.56
	Sugar
	
	0.025 kg
	$1.50
	kg
	$0.04
	Icing sugar
	
	0.025 kg
	$2.20
	kg
	$0.06
	
	
	
	
	
	
	
	
	
	Total Cost
	$5.10
	
	
	
	
	Portion Cost
	$ 1.02
E. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs.
	Commodity
	$ / kg
	Trimmings
	Net Yield/ kg
	Net cost/kg
	Beans
	2.95
	16%
	0.840
	3.51
	Broccoli
	4.85
	24%
	0.760
	6.38
	Carrots
	1.40
	16%
	0.840
	1.67
	Cauliflower
	5.75
	22%
	0.780
	7.37
	Kohlrabi
	4.28
	32%
	0.680
	6.29
	Spinach
	10.60
	18%
	0.820
	12.9 3
	Onions
	2.45
	14%
	0.860
	2.85
	Sirloin
	16.80
	26%
	0.740
	22.70
	Loin of Pork
	14.80
	14%
	0.860
	17.21
	Leg of Lamb
	8.90
	27%
	0.730
	12.19
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.
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
	Menu
	Descriptions
	Beef Wellington (Main course)
	Puff filled with beef fillet in it having mixed flavours of mushroom, onions, parsley and mushroom in it.
	Creepes Souffle (Dessert)
	Souffle topped with icing sugar and pastry cream
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 2”
According to the feedback gathered there are many problems that with the concerned dishes that includes improvements to be done with regards to mushroom were over cooked, presence of onion impaired the flavour. Further implications are to be done based on the feedbacks.
I. Which dishes were most popular? Which dishes would you remove from the buffet in future – for which reasons?
Crêpes soufflé were found to be unpopular. Dishes that does not have much demand and covers 10.7% of the food cost shall be removed from the buffet in the near future.
	Menu
	Assessment Criteria
	Comment
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	NYS
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	2
	Element 1: Identify customer requirements
	
	
	
	
	
	
	The type of customer relevant for the menu/establishment is identified
	
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	The cuisine style (s) are identified
	
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	The menu types used in the establishment are identified
	
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	The common popular items sold in the establishment are identified
	
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	An indicative pricing structure is provided for the basis of comparison 
	
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	Element 2: Plan menus
	
	
	
	
	
	
	The menu contains the number of dishes/choices as per instruction relevant for the menu type
	
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	The dishes provided use a seasonal variety where relevant
	
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	The dishes provided are suitable and sufficient for the type of buffet proposed
	
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	The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided
	
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	The colours within dishes and in a menu type are appealing
	
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	Dishes within a menu type provide a variety of tastes 
	
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	Dishes within a menu type provide a variety of different textures
	
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	Main dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adults
	
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	The dishes / menu type is/are suitable for the clientele identified in section 1
	
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	Element 3: Cost menus
	
	
	
	
	
	
	Each commodity is listed in a standard recipe card
	
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	The yield test values are establishes in a yield test sheet
	
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	The correct methods are used to calculate yields and net costs
	
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	Each dish is costed in the standards recipe card
	
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	The correct formulasare used for each type of calculation
	
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	The food cost does not exceed 30% per customer
	
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	The correct methods for calculating mark-up are used
	
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	The profitability/maximum for each dish or menu is identified 
	
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	All calculations are attached for reference as instructed for each menu type
	
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	Element 4: Write menu content
	Comment
	S
	NYS
	S
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	The menu/dish is written in an appealing way, creating interest
	
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	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”
	
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	The key features in each dish/menu are clearly listed
	
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	The correct culinary terms are used and explained where relevant
	
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	The menu structure is correct in order
	
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	The print type/font is clearly legible 
	
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	Element 5: Evaluate menu success
	
	
	
	
	
	
	The menu /dishes is evaluated using evaluation methods outlines in the instructions
	
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	The feedback is collated and attached
	
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	The feedback is interpreted correctly
	
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	A sales analysis ids performed where this is part of the evaluation startegy
	
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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.
	Fried Zuchini Flowers
	Zuchini flowers, ricotta cheese, garlic chives 
butter and flour.
	Prosciutto
	The different items that were included in it are lemon thyme, vincotto vinegar, pecorino cheese and many others
B. The dishes must provide a balanced variety on offer and within the courses offered including the following:
· colours
· cooking methods
· delicacies
· flavours
· nutritional values
· presentation
· seasonally available ingredients
· tastes
· textures.
The above two dishes are prepared were delicately. As zucchini flowers are available seasonally. This dish is not brightly coloured it may not attract the eyes but are very delicious. The cooking method of Zucchini Flowers is given below: Cooking Steps:
1. Season the zucchini flowers and draw through flour. Draw through the batter. Draw through the batter and carefully lower into the deep fryer. Fry for 3 minutes until golden brown.
2. Make sure you turn them to promote even browning
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” 
The feedback provided by the chef was: Frying was not done properly that resulted in a serious problem as the food was left uncooked. Customers will not like and can also stop coming to the place.
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.
Key 
Ingredient:
Zucchini flowers
Preparation 
Time:
10
 minutes
Key Skills:
Batter preparation, deep-
frying
Cooking 
Time:
 minutes
5
Equipment 
Needs:
Bowl, deep fryer, paring 
knife, whisk
Difficulty:
*1
/
2
Garnishes:
Dipping sauce
Name of 
Dish:
Fried Zucchini 
Flowers
Portion 
Nos.:
4
Ref. Source:
Futura Group
Portion 
Size:
200
g
Total Cost:
$6.54
Sale Price 
at
15
%
Portion Cost:
$1.64
(
 Food 
Cost):
$10.90
E. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs.
	Commodity
	$ / kg
	Trimmings
	Net Yield/ kg
	Net cost/kg
	Beans
	2.95
	16%
	0.840
	3.51
	Broccoli
	4.85
	24%
	0.760
	6.38
	Carrots
	1.40
	16%
	0.840
	1.67
	Cauliflow er
	5.75
	22%
	0.780
	7.37
	Kohlrabi
	4.28
	32%
	0.680
	6.29
	Spinach
	10.60
	18%
	0.820
	12.93
	Onions
	2.45
	14%
	0.860
	2.85
F. Identify the dishes that feature best in terms of profitability.
The dishes that feature the beast includes the following dishes Fried Zucchini Flowers and Prosciutto the reason was due to the fact that it fetched more profits than other dishes.
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
	Dish name
	Description
	Fried Zucchini Flowers
	Deep Fried with ricotta dipped in cheeses mixture
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”
The feedback that was collected has been useful for making implications that have been beneficial for the success of the concerned menu.
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?
Fried Zucchini Flowers were considerable more popular and had retained more profits that any other products. Waste management should be done for reducing the costs this will ultimately provide satisfaction to the customers with a lower level of food costs.
	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
	
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	The cuisine style (s) are identified
	
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	The menu types used in the establishment are identified
	
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	The common popular items sold in the establishment are identified
	
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	An indicative pricing structure is provided for the basis of comparison 
	
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	Element 2: Plan menus
	
	
	
	
	
	
	The menu contains the number of dishes/choices as per instruction relevant for the menu type
	
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	The dishes provided use a seasonal variety where relevant
	
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	The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided
	
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	The colours within dishes and in a menu type are appealing
	
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	Dishes within a menu type provide a variety of tastes 
	
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	Dishes within a menu type provide a variety of different textures
	
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	Main dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adults
	
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	The dishes / menu type is/are suitable for the clientele identified in section 1
	
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	Element 3: Cost menus
	
	
	
	
	
	
	Each commodity is listed in a standard recipe card
	
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	The yield test values are establishes in a yield test sheet
	
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	The correct methods are used to calculate yields and net costs
	
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	Each dish is costed in the standards recipe card
	
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	The correct formulas are used for each type of calculation
	
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	The food cost for each menu does not exceed 32%
	
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	The set price of $25.00 per person is not exceeded
	
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	The correct methods for calculating mark-up are used
	
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	The profitability/maximum for each dish or menu is identified|_|
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	All calculations are attached for reference as instructed for each menu type
	
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	Element 4: Write menu content
	Comment
	S
	NYS
	S
	NYS
	
	The menu/dish is written in an appealing way, creating interest
	
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	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”
	
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	The key features in each dish/menu are clearly listed
	
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	The correct culinary terms are used and explained where relevant
	
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	The menu structure is correct in order
	
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	The print type/font is clearly legible 
	
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	Element 5: Evaluate menu success
	
	
	
	
	
	
	The menu /dishes is evaluated using evaluation methods outlines in the instructions
	
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	The feedback is collated and attached
	
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	The feedback is interpreted correctly
	
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	A sales analysis ids performed where this is part of the evaluation startegy
	
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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.
Entrees: Minestrone, Carpaccio of Kingfish, Antipasto plate
Main course: Chicken Napolitano with Snow Salad, Corn and Ricotta Fritters with Wild Mushrooms and Vegetables
B. The dishes must provide a balanced variety on offer and within the courses offered including the following:
· colours
· cooking methods
· delicacies
· flavours
· nutritional values
· presentation
· seasonally available ingredients
· tastes
· textures.
The dishes have been prepared keeping in mind the colour, texture, flavours and determinants that are very necessary to be considered. The dishes have not been deep fried as it would despair the flavour. The Nutritional content of the dish was maintained at a balanced level. The ingredients used are not seasonal and can easily available from the markets. The continuity is maintained in serving the dish throughout.
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” 
Minestrone will need vegetables like onions, beans, celery and tomatoes.
Carpaccio of Kingfish will need citrus fruits like lemons.
Antipasto plate will require colourful vegetables marinated in lemon or curd.
Chicken Napolitano will need additional ingredients like mushrooms, bay leaf, oregano and tomatoes.
Snow salad can be made with whipped cream and basil.
Corn and Ricotta fritters need additional items like egg, milk and onions.
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.
E. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs.
	Commodity
	$ / kg
	Trimmings
	Net Yield/ kg
	Net cost/kg
	Beans
	2.95
	16%
	0.840
	3.51
	Broccoli
	4.85
	24%
	0.760
	6.38
	Carrots
	1.40
	16%
	0.840
	1.67
	Cauliflow er
	5.75
	22%
	0.780
	7.37
	Kohlrabi
	4.28
	32%
	0.680
	6.29
	Spinach
	10.60
	18%
	0.820
	12.93
	Onions
	2.45
	14%
	0.860
	2.85
F. Identify the dishes that feature best in terms of profitability.
Carpaccio of Kingfish with Finger Limes Caviar.
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
	Dish 
	Description
	Carpaccio Of Kingfish With Finger
	Fillet served with extra virgin olive oil and parsley sprinkled on top
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”
The feedback that has been accessed from the chefs was that the content of salt in food was lower that made it inferior.
I. What was the feedback received, and accordingly what should be improved for a degustation menu in the future?
Feedback gathered was: The food should be prepared more attentively that more attentively in order to maintain balance in the quality of food.
	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
	
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	|_|
	
	The cuisine style (s) are identified
	
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	|_|
	
	The menu types used in the establishment are identified
	
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	|_|
	|_|
	
	The common popular items sold in the establishment are identified
	
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	|_|
	
	An indicative pricing structure is provided for the basis of comparison 
	
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	|_|
	|_|
	|_|
	
	
	
	|_|
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	|_|
	
	Element 2: Plan menus
	
	
	
	
	
	
	The menu contains the number of dishes/choices as per instruction relevant for the menu type
	
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	|_|
	|_|
	
	The dishes provided use a seasonal variety where relevant
	
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	|_|
	|_|
	|_|
	
	The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided
	
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	|_|
	|_|
	|_|
	
	The colours within dishes and in a menu type are appealing
	
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	|_|
	|_|
	|_|
	
	Dishes within a menu type provide a variety of tastes 
	
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	|_|
	
	Dishes within a menu type provide a variety of different textures
	
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	|_|
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	|_|
	
	Main dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adults
	
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	The dishes / menu type is/are suitable for the clientele identified in section 1
	
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	Element 3: Cost menus
	
	
	
	
	
	
	Each commodity is listed in a standard recipe card
	
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	The yield test values are establishes in a yield test sheet
	
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	The correct methods are used to calculate yields and net costs
	
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	Each dish is costed in the standards recipe card
	
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	The correct formulas are used for each type of calculation
	
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	The food cost for the degustation menu does not exceed 34%
	
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	The overall price is acceptable in terms of the client information and pricing structure of the eatblishment
	
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	The correct methods for calculating mark-up are used
	
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	The profitability/maximum for each dish or menu is identified 
	
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	All calculations are attached for reference as instructed for each menu type
	
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	Element 4: Write menu content
	Comment
	S
	NYS
	S
	NYS
	
	The menu/dish is written in an appealing way, creating interest
	
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	|_|
	
	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”
	
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	|_|
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	The key features in each dish/menu are clearly listed
	
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	|_|
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	The correct culinary terms are used and explained where relevant
	
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	The menu structure is correct in order
	
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	The print type/font is clearly legible 
	
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	Element 5: Evaluate menu success
	
	
	
	
	
	
	The menu /dishes is evaluated using evaluation methods outlines in the instructions
	
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	The feedback is collated and attached
	
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	The feedback is interpreted correctly
	
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	A sales analysis ids performed where this is part of the evaluation startegy
	
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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%.
Starter Menu Cost
Chicken Soup $ 15
Veg Soup $ 10
Carpaccio of Kingfish $ 20
Grilled chicken $ 8
Main Course Cost
Beef Wellington $ 35
Veg Fried Rice $ 8
Chicken Fried rice $25
Dessert Cost
Vanilla Bean Panna Cotta $ 12
Flourless chocolate Cake $ 15
Ice creams $ 4
B. The dishes must provide a balanced variety on offer and within the courses offered including the following:
· colours
· cooking methods
· delicacies
· flavours
· nutritional values
· presentation
· seasonally available ingredients
· tastes
· textures.
In the above mentioned menu the color of the items is well good. Both the soups colors are white and the children which has been grilled has brownish color. The cooking method of the soup is boiling. However, the chickens have been grilled. The rice has been prepared by boiling and frying of the vegetables. The look of the all the food from the menu card is delicacies. The flavors of the food items are quite good and aromatic. The values of nutrients have been maintained while preparing. The presentation of the food is well maintained... The taste of foods is quite good.
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” 
After providing the ideas to the chef, trainers and colleagues for getting their feedback and opinion about the selected menu. They liked the idea of the mentioned food items. However, they had also provided suggestions for making some changes in the price of the selected food items.
D. Establish standard recipe cards for each dish, listing the ingredients and required quantities.
E. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs.
	Commodity
	$ / kg
	Net Yield/ kg
	Net cost/kg
	Beef filet
	0.300 kg
	$ 0.32
	$9.6
	Onion
	0.50 kg
	$ 3.90
	$0.78
	Baby spinach
	0.100 kg
	$ 12
	$1.20
	Mushrooms
	200g
	$3.90
	$0.78
	Egg
	1,00
	$ 12.00
	$1.20
	Parsley
	0.005
	$20
	$0.10
	Butter
	0.20
	$6.20
	$0.12
	Vegetable oil
	0.030
	$4.50
	$0.14
F. 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
The beef wellington is prepared by frying onions, mushrooms and parsley to the hot melted butter. The beef filets wrapped on the puff pastry with spinach in the centre and placed them on the plate and garnished as per the customers’ needs.
The changes in the menus have been completed and based on the feedback menu 6 has been prepared.
G. 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”
The changes in the menus have been completed and based on the feedback menu 6 has been prepared.
H. What was the feedback received, and accordingly what should be improved when planning future ethnic menus in the future?
The taste of the food needs to be improved a little more and the price of the food should be changed. These changes needed to be overlooked while preparing future menu card.
	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
	
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	|_|
	|_|
	|_|
	
	
	
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	|_|
	|_|
	|_|
	
	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
	
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	|_|
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	|_|
	
	The correct formulas are used for each type of calculation
	
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	|_|
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	|_|
	
	The food cost for the menu does not exceed 28%
	
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	|_|
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	|_|
	
	The correct methods for calculating mark-up are used
	
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	|_|
	|_|
	|_|
	
	The profitability/maximum for each dish or menu is identified 
	
	|_|
	|_|
	|_|
	|_|
	
	All calculations are attached for reference as instructed for each menu type
	
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	|_|
	|_|
	|_|
	
	
	
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	|_|
	
	
	
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	|_|
	|_|
	|_|
	
	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
	
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	|_|
	|_|
	|_|
	
	The print type/font is clearly legible 
	
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	|_|
	|_|
	|_|
	
	
	
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	|_|
	
	
	
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	|_|
	
	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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	|_|
7. Menu 6 – Plan a set /table d’hôte menu.
A. Plan a set or table d’hôte menu of yourchoice 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)
· Starter
Sweet and sour soup
Stuffed Garlic Mushrooms
· Main course
Grilled sea bream
Grilled fillet of Salmon
· Desert
Flourless Chocolate cake
B. The dishes must provide a balanced variety on offer and within the courses offered including the following:
· colours
· cooking methods
· delicacies
· flavours
· nutritional values
· presentation
· seasonally available ingredients
· tastes
· textures.
The color, cooking methods, flavors, nutritional value and so on has been maintained in the dishes.
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” 
The draft of the prepared menu card has been presented before the chef and they approved the dishes.
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.
E. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs.
	Commodity
	$ / kg
	Net Yield/ kg
	Net cost/kg
	Beef filet
	0.300 kg
	$ 0.32
	$9.6
	Onion
	0.50 kg
	$ 3.90
	$0.78
	Salmon fillets
	0.200
	$40
	$10.96
	Soya sauce
	10
	$5.00
	$0.9
	Water
	0.1
	$1.60
	$0.25
	Brown Sugar
	10
	$7.80
	$0.15
	Vegetable Oil
	0.50
	$5.50
	$0.13
F. 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
Cuisine In order to prepare a grilled fillet salmon fish, put in the foils by following lemon juice, vinegar, basil and garlic and then placed in the grilled.
G. 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”
The recipe has been implemented and presented before chef and trainer for their feedback for the improvement if required.
H. What was the feedback received, and accordingly what needs to be improved when planning future set or table d’hôte menus in the future?
They had suggested to add some more spices to make it tasty.
	Menu
	Assessment Criteria
	Comment
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	6
	Element 1: Identify customer requirements
	
	
	
	
	
	
	The type of customer relevant for the menu/establishment is identified
	
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	The cuisine style (s) are identified
	
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	The menu types used in the establishment are identified
	
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	The common popular items sold in the establishment are identified
	
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	An indicative pricing structure is provided for the basis of comparison 
	
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	Element 2: Plan menus
	
	
	
	
	
	
	The menu contains the number of dishes/choices as per instruction relevant for the menu type
	
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	The dishes provided use a seasonal variety where relevant
	
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	Any potential by-products as a result from planning Menu 1 and Menu 4 are identified
	
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	The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided
	
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	The colours within dishes and in a menu type are appealing
	
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	Dishes within a menu type provide a variety of tastes 
	
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	Dishes within a menu type provide a variety of different textures
	
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	Main dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adults
	
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	The dishes / menu type is/are suitable for the clientele identified in section 1
	
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	Element 3: Cost menus
	
	
	
	
	
	
	Each commodity is listed in a standard recipe card
	
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	The yield test values are establishes in a yield test sheet
	
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	The correct methods are used to calculate yields and net costs
	
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	Each dish is costed in the standards recipe card
	
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	The correct formulas are used for each type of calculation
	
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	The food cost for the menu does not exceed 30%
	
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	The correct methods for calculating mark-up are used
	
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	The profitability/maximum for each dish or menu is identified 
	
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	All calculations are attached for reference as instructed for each menu type
	
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	Element 4: Write menu content
	Comment
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	The menu/dish is written in an appealing way, creating interest
	
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	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”
	
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	The key features in each dish/menu are clearly listed
	
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	The correct culinary terms are used and explained where relevant
	
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	The menu structure is correct in order
	
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	The print type/font is clearly legible 
	
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	Element 5: Evaluate menu success
	
	
	
	
	
	
	The menu /dishes is evaluated using evaluation methods outlines in the instructions
	
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	The feedback is collated and attached
	
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	The feedback is interpreted correctly
	
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	A sales analysis ids performed where this is part of the evaluation startegy
	
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SIT Version 1 		
 ©Futura Group 2016