Assessor Resource
SITHKOP302
Plan and cost basic menus
Assessment tool
Version 1.0
Issue Date: April 2024
This unit applies to hospitality and catering organisations. Menus can be for ongoing food service, for an events or function or for a food product range such as patisserie products.
It applies to cooks, patissiers and catering personnel who usually work under the guidance of more senior chefs.
This unit describes the performance outcomes, skills and knowledge required to plan and cost basic menus for dishes or food product ranges for any type of cuisine or food service style. It requires the ability to identify customer preferences, plan menus to meet customer and business needs, cost menus and evaluate their success.
It does not cover the specialist skills used by senior catering managers and chefs to design and cost complex menus after researching market preferences and trends. Those skills are covered within SITHKOP501 Design and cost menus.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)