Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHKOP007 Mapping and Delivery Guide
Design and cost menus
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHKOP007 - Design and cost menus |
---|---|---|---|
Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the performance outcomes, skills and knowledge required to design profitable menus for all types of cuisines and food service styles. It requires the ability to identify target markets for the organisation, design menus to meet market preferences, price menu items and to monitor and evaluate the success of menu performance.The unit applies to hospitality and catering organisations and to those people who operate independently and are responsible for making a range of operational and strategic decisions. This includes senior catering managers, sous, head and executive 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 commercial cookery or catering context where menus are designed or costed. This can be: an industry workplace a simulated industry environment. Assessment must ensure access to: commercial information: financial data and budgets for the operation of a hospitality industry businesses preferred supplier arrangements purchase specifications sources of negotiated cost of supply: tariffs price lists product information: food preparation lists menus for the variety of cuisines and service styles specified in the performance evidence price lists recipes costs of food supply for food service businesses. 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: Evaluate market trends and identify target markets. |
| |||||||
Element: Develop menus. |
| |||||||
Element: Cost menus for profitability. |
| |||||||
Element: Write menu content. |
| |||||||
Element: Monitor menu performance. |
|