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

basic market research techniques in relation to food service preferences and trends

costing and budgeting techniques for menus

problemsolving skills to overcome operational constraints or limitations such as special needs of different customer groups through menu planning

literacy skills to research and analyse menus and recipes

writing skills to write menus and product descriptions

numeracy skills to calculate costs of menus and work within budgets

The following knowledge must be assessed as part of this unit

different types and styles of menus for different type of food outlets

historical development of menus and modern trends in menus

current food trends and typical cultural and ethnic dining influences

product knowledge of seasonal products and commodities required to meet menu needs of particular target groups

principles of nutrition including Dietary Guidelines for Australians ways of planning nutritionallybalanced menus the effects of cooking on the nutritional value of food and the nutritional needs of target groups

culinary terms used in relation to menus and food items

sources of information on food service trends

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 conduct market research and identify current and relevant trends

ability to cost menus and food items and develop menus within budgets

preparation of menus meeting the needs of a range of different target markets

Context of and specific resources for assessment

Assessment must ensure

project or work activities that allow the candidate to develop multiple menus to meet a range of target markets for various catering operations or hospitality outlets

use of current industry costing data and market trend information

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 menus prepared by candidate to meet the needs of different target groups and markets

case studies to assess ability to develop menus to meet differing needs

written or oral questions to test knowledge of marketing issues and current trends on food

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 Develop menus to meet special dietary and cultural needs

SITHCCC035A Develop menus to meet special dietary and cultural needs

SITXFINA Prepare and monitor budgets

SITXFIN005A Prepare and monitor budgets.

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

Target markets may include any group within the community, including:

Market trends in food service may relate to:

Menus may be classical, modern or ethnic, including: