Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHCCC040A Mapping and Delivery Guide
Design menus to meet market needs
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | SITHCCC040A - Design menus to meet market needs |
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Description | This unit describes the performance outcomes, skills and knowledge required to plan menus for specific target markets.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 catering operations where food and related services are provided such as restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential catering, in-flight and other transport catering, events catering and private catering. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | This unit must be assessed after the following prerequisite unit:SITHCCC016A Develop cost-effective menus. | ||
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: Identify and evaluate target markets for the catering outlet. |
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Element: Evaluate market trends in food service. |
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Element: Create menus based on market analysis and within budgetary constraints. |
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Element: Monitor menu performance. |
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