Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SITHKOP002 Mapping and Delivery Guide
Plan and cost basic menus

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITHKOP002 - Plan and cost basic menus
Description
Employability Skills
Learning Outcomes and Application This unit describes the performance outcomes, skills and knowledge required to plan and cost basic menus for dishes or food product ranges for any type of cuisine or food service style. It requires the ability to identify customer preferences, plan menus to meet customer and business needs, cost menus and evaluate their success.It does not cover the specialist skills used by senior catering managers and chefs to design and cost complex menus after researching market preferences and trends. Those skills are covered in SITHKOP007 Design and cost menus.The unit applies to hospitality and catering organisations. Menus can be for ongoing food service, for an event or function, or for a food product range such as patisserie products.It applies to cooks, patissiers and catering personnel who usually work under the guidance of more senior chefs.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

Skills must be demonstrated in a hospitality business operation where menus are planned and costed. This can be:

an industry workplace

a simulated industry environment or activity.

Assessment must ensure access to:

commercial information:

preferred supplier arrangements

purchase specifications

sources of negotiated cost of supply:

tariffs

price lists

product information:

food preparation lists

menus for restaurants

price lists

recipes

costs of food supply for food service businesses

menus for the variety of cuisines and service styles specified in the performance evidence.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.
Prerequisites/co-requisites
Competency Field Kitchen Operations
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
Elements of Competency Performance Criteria              
Element: Identify customer preferences.
  • Identify current customer profile for the food business.
  • Analyse food preferences of customer base.
       
Element: Plan menus.
  • Generate a range of ideas for menus for dishes or food production ranges, assess their merits, and discuss with relevant personnel.
  • Choose menu items to meet customer preferences.
  • Identify organisational service style and cuisine, and develop suitable menus.
  • Include balanced variety of dishes or food production items for the style of service and cuisine.
       
Element: Cost menus.
  • Itemise proposed components of included dishes or food production items.
  • Calculate portion yields and costs from raw ingredients.
  • Assess cost-effectiveness of proposed dishes or food production items and choose menu items that provide high yield.
  • Price menu items to ensure maximum profitability.
       
Element: Write menu content.
  • Write menus using words that appeal to customer base and fit with the business service style.
  • Use correct names for style of cuisine.
  • Use descriptive writing to promote sale of menu items.
       
Element: Evaluate menu success.
  • Seek ongoing feedback from customers and others, and use to improve menu performance.
  • Assess success of menus against customer satisfaction and sales data.
  • Adjust menus based on feedback and profitability.
       


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.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Identify customer preferences.

1.1.Identify current customer profile for the food business.

1.2.Analyse food preferences of customer base.

2. Plan menus.

2.1.Generate a range of ideas for menus for dishes or food production ranges, assess their merits, and discuss with relevant personnel.

2.2.Choose menu items to meet customer preferences.

2.3.Identify organisational service style and cuisine, and develop suitable menus.

2.4.Include balanced variety of dishes or food production items for the style of service and cuisine.

3. Cost menus.

3.1.Itemise proposed components of included dishes or food production items.

3.2.Calculate portion yields and costs from raw ingredients.

3.3.Assess cost-effectiveness of proposed dishes or food production items and choose menu items that provide high yield.

3.4.Price menu items to ensure maximum profitability.

4. Write menu content.

4.1.Write menus using words that appeal to customer base and fit with the business service style.

4.2.Use correct names for style of cuisine.

4.3.Use descriptive writing to promote sale of menu items.

5. Evaluate menu success.

5.1.Seek ongoing feedback from customers and others, and use to improve menu performance.

5.2.Assess success of menus against customer satisfaction and sales data.

5.3.Adjust menus based on feedback and profitability.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

identify and evaluate the food preferences of customer groups with differing characteristics and use to inform menu planning

develop and cost each of the following menu types based on above information:

à la carte

buffet

cyclical

degustation

ethnic

set

table d’hôte

seasonal

evaluate success of the above menus by obtaining at least two of the following types of feedback:

customer satisfaction discussions with:

customers

employees during the course of each business day

customer surveys

improvements suggested by:

customers

managers

peers

staff

supervisors

suppliers

regular staff meetings that involve menu discussions

seeking staff suggestions for menu items

develop the above menus within commercial time constraints, demonstrating:

use of balanced variety of dishes and ingredients

methods for determining costs of supply for ingredients

methods and formulas for calculating portion yields and costs from raw ingredients

methods for responding to feedback and adjusting menus

methods for achieving desired profit margins, mark-up procedures and rates

use of different types and styles of menus for dishes or food production ranges.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

organisation-specific information:

sources of information on current customer profile and food preferences

service style and cuisine

costs of supply for ingredients

methods and formulas for calculating portion yields and costs from raw ingredients:

butcher’s test

standard measures

standard yield tests

hospitality and catering industry desired profit margins, mark-up procedures and rates

different types and styles of menus for dishes or food production ranges for different types of food outlets

range of food preferences relating to:

contemporary eating habits

cultural and ethnic influences

popular menu items

quick service foods

seasonal dishes

variety of food products

differing characteristics of customer groups:

age range

buying power

gender

income level

social and cultural background

influence of seasonal products and commodities on menu content

naming conventions and culinary terms for a variety of cuisines

formats for and inclusion of menus presented to customers

methods of assessing the popularity of menu items:

customer surveys

popularity index

sales data.

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.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Identify customer preferences.

1.1.Identify current customer profile for the food business.

1.2.Analyse food preferences of customer base.

2. Plan menus.

2.1.Generate a range of ideas for menus for dishes or food production ranges, assess their merits, and discuss with relevant personnel.

2.2.Choose menu items to meet customer preferences.

2.3.Identify organisational service style and cuisine, and develop suitable menus.

2.4.Include balanced variety of dishes or food production items for the style of service and cuisine.

3. Cost menus.

3.1.Itemise proposed components of included dishes or food production items.

3.2.Calculate portion yields and costs from raw ingredients.

3.3.Assess cost-effectiveness of proposed dishes or food production items and choose menu items that provide high yield.

3.4.Price menu items to ensure maximum profitability.

4. Write menu content.

4.1.Write menus using words that appeal to customer base and fit with the business service style.

4.2.Use correct names for style of cuisine.

4.3.Use descriptive writing to promote sale of menu items.

5. Evaluate menu success.

5.1.Seek ongoing feedback from customers and others, and use to improve menu performance.

5.2.Assess success of menus against customer satisfaction and sales data.

5.3.Adjust menus based on feedback and profitability.

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Range is restricted to essential operating conditions and any other variables essential to the work environment.

Balanced variety must relate to different:

colours

cooking methods

delicacies

flavours

nutritional values

presentation

seasonally available ingredients

tastes

textures.

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 current customer profile for the food business. 
Analyse food preferences of customer base. 
Generate a range of ideas for menus for dishes or food production ranges, assess their merits, and discuss with relevant personnel. 
Choose menu items to meet customer preferences. 
Identify organisational service style and cuisine, and develop suitable menus. 
Include balanced variety of dishes or food production items for the style of service and cuisine. 
Itemise proposed components of included dishes or food production items. 
Calculate portion yields and costs from raw ingredients. 
Assess cost-effectiveness of proposed dishes or food production items and choose menu items that provide high yield. 
Price menu items to ensure maximum profitability. 
Write menus using words that appeal to customer base and fit with the business service style. 
Use correct names for style of cuisine. 
Use descriptive writing to promote sale of menu items. 
Seek ongoing feedback from customers and others, and use to improve menu performance. 
Assess success of menus against customer satisfaction and sales data. 
Adjust menus based on feedback and profitability. 

Forms

Assessment Cover Sheet

SITHKOP002 - Plan and cost basic menus
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

SITHKOP002 - Plan and cost basic 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:

Signature:

Date:

Student signature:

Date: