This section describes the essential skills and knowledge and their level required for this unit

The following skills must be assessed as part of this unit

various ways of sequencing food items in a menu including classical and contemporary

organisational skills and teamwork

logical and timeefficient work flow

problemsolving skills to make adjustments to a menu to reduce costs

literacy skills to read and verify customer profiles and preferences

numeracy skills to cost menu items and calculate quantities of commodities and other requirements for a menu

The following knowledge must be assessed as part of this unit

different types and styles of menus

historical development of menus modern trends in menus

principles of nutrition including

Dietary Guidelines for Australian Adults

Dietary Guidelines for Children and Adolescents in Australia

planning nutritionallybalanced menus

culinary terms related to menus and food items commonly used in the industry

determinants of profitability in menubased catering operations

inventory and stock control systems

purchasing receiving storing holding and issuing procedures

costing yield testing and portion control

food wastage and control

labour costs for commercial kitchens in general and for the organisation in particular

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge the range statement and the Assessment Guidelines for this Training Package

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential

ability to develop a variety of innovative menus within budgetary guidelines

development of nutritionally and seasonally balanced menus

ability to cost menus to meet enterprise profit requirements

Context of and specific resources for assessment

Assessment must ensure

demonstration of skills in planning and costing multiple menus for different customers and operational needs

use of current industry data and prices

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge The following examples are appropriate for this unit

review of samples of menus production schedules security plans and checklists prepared by the candidate

oral or written questions to assess knowledge of menu items menu types and characteristics portion control and cost control

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the candidate

Holistic assessment with other units relevant to the industry sector workplace and job role is recommended for example

SITHCCCA Prepare foods according to dietary and cultural needs

SITHCCC029A Prepare foods according to dietary and cultural needs

SITHCCCB Apply catering control principles

SITHCCC033B Apply catering control principles

SITHCCCA Develop menus to meet special dietary and cultural needs

SITHCCC035A Develop menus to meet special dietary and cultural needs

SITHCCCA Design menus to meet market needs

SITHCCC040A Design menus to meet market needs.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors How these skills are applied varies between occupations and qualifications due to the different work functions and contexts

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role

Types of menus may include:

Costing constraints may include:

Catering control systems can be manual or computerised, and may include use of the following: