A range of assessment methods should be used to assess practical skills and knowledge The following examples are appropriate for this unit projects and activities that allow assessment of the individuals ability to research the preferences of particular markets create menus to meet target market preferences calculate net costs and selling prices of different menu items write creative menu content evaluation of reports prepared by the individual evaluating the success of menus activities that allow assessment of the individuals ability to write creative content for menus of diverse cuisine and service styles use of problemsolving exercises to allow the individual to respond to operational constraints and develop menu solutions written or oral questioning to assess knowledge of current and emerging food service trends operating costs for hospitality and catering organisations methods and formulas for calculating portion yields and costs from raw ingredients desired profit margins markup procedures and rates desired profit margins, markup procedures and rates different types and styles of menus review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.
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