- SITHCCC016A - Develop cost-effective menus
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHCCC016A Mapping and Delivery Guide
Develop cost-effective menus
Version 1.0
Issue Date: April 2024
| Qualification | - |
Unit of Competency | SITHCCC016A - Develop cost-effective menus |
|---|---|---|---|
| Description | This unit describes the performance outcomes, skills and knowledge required to develop menus and plan, prepare and control menu-based catering costs within established enterprise systems. It does not deal with the specialised skills for the development of menus to meet market or special dietary needs which are found in the units SITHCCC035A Develop menus to meet special dietary and cultural needs and SITHCCC040A Design menus to meet market needs.Menus may be classical, modern or ethnic.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement. | ||
| Employability Skills | The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements. | ||
| Learning Outcomes and Application | This unit applies to all hospitality and catering enterprises where food is prepared and served such as restaurants, hotels and other catering operations. It applies to those involved in planning menus and monitoring costs who work with considerable autonomy or in a supervisory role such as cooks, chefs and catering supervisors. | ||
| Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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| Prerequisites/co-requisites | Nil | ||
| Competency Field | Commercial Cookery and Catering | ||
| Development and validation strategy and guide for assessors and learners | Student Learning Resources | Handouts Activities |
Slides PPT |
Assessment 1 | Assessment 2 | Assessment 3 | Assessment 4 | |
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| Elements of Competency | Performance Criteria | |||||||
| Element: Plan and develop different types of menus. |
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| Element: Control catering costs to ensure maximum profitability. |
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Evidence Required
List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.
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 third-party workplace reports of on-the-job performance by the candidate. Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: SITHCCC029A Prepare foods according to dietary and cultural needs SITHCCC033B Apply catering control principles SITHCCC035A Develop menus to meet special dietary and cultural 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. |
Submission Requirements
List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here
Assessment task 1: [title] Due date:
(add new lines for each of the assessment tasks)
Assessment Tasks
Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.
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 time-efficient work flow problem-solving 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 nutritionally-balanced menus culinary terms related to menus and food items commonly used in the industry determinants of profitability in menu-based 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 range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below. | |
Types of menus may include: | table d'hôte à la carte set function buffet cyclical. |
Costing constraints may include: | enterprise policy on menu pricing and gross margins budgets labour requirements. |
Catering control systems can be manual or computerised, and may include use of the following: | production planning sheets sales analysis forms daily kitchen reports wastage sheets. |
Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.
Observation Checklist
| Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice | Yes | No | Comments/feedback |
|---|---|---|---|
| Identify enterprise and customer requirements for menus. | |||
| Prepare menus ensuring that menu items take into account balance in the variety of cooking methods, colours, tastes and textures; nutritional values; seasonal availability; and results of sales analysis and customer feedback. | |||
| Cost menus to ensure maximum profitability and compliance with enterprise costing constraints. | |||
| Prepare innovative menus as required by the enterprise, type of cuisine or particular situation. | |||
| Write menus using terminology appropriate to the market and style of menu, with item descriptions that promote menu items. | |||
| Select and use appropriate catering control systems according to enterprise requirements. | |||
| Plan production schedules, giving consideration to menu constraints, available equipment, expertise of labour and available time. | |||
| Control labour costs, giving consideration to rosters, scheduling, award conditions and rates. | |||
| Optimise quality and minimise waste through the application of portion control and effective yield testing. | |||
| Apply stock control measures by following correct receiving and storing procedures. | |||
| Apply procedures to maintain security in food production and storage areas to minimise risk of theft, damage or loss. |
Forms
Assessment Cover Sheet
SITHCCC016A - Develop cost-effective menus
Assessment task 1: [title]
Student name:
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I declare that the assessment tasks submitted for this unit are my own work.
Student signature:
Result: Competent Not yet competent
Feedback to student
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Assessment Record Sheet
SITHCCC016A - Develop cost-effective menus
Student name:
Student ID:
Assessment task 1: [title] Result: Competent Not yet competent
(add lines for each task)
Feedback to student:
Overall assessment result: Competent Not yet competent
Assessor name:
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Student signature:
Date: