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

SITHKOP015 Mapping and Delivery Guide
Design and cost menus

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency SITHKOP015 - 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, and sous, head and executive chefs.The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.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 business where menus are designed or costed. This can be:

an industry workplace; or

an industry-realistic simulated environment.

Assessment must ensure access to:

commercial information:

financial data and budgets for the operation of a hospitality industry businesses

product information:

purchase specifications

commodity price lists

recipes

costs of food supply for food service businesses

internet access for research

spreadsheet and word processing programs for menu costing and writing.

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

have achieved the Certificate III or Certificate IV in Commercial Cookery, or Certificate III or IV in Catering Operations, or Certificate III or IV in Patisserie, or their successors; or

hold a trade certificate as a cook or chef or equivalent;

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: Develop menus.
  • Evaluate food service preferences of target markets and create menus to meet market needs and preferences.
  • Develop menus to provide balanced varietyof dishes for the style of cuisine.
  • Sequence menu items according to menu requirements.
  • Analyse operational constraints when designing menus.
       
Element: Write menu content.
  • Write menus using terminology appropriate for the market and organisational service style.
  • Follow required menu item naming conventions for the style of cuisine.
  • Present sequence of service on printed menus for ease of customer reading.
  • Use accurate and innovative descriptions that promote the sale of menu items.
       
Element: Evaluate market trends and identify target markets.
  • Identify current customer market based on past and current sales performance.
  • Analyse current customer profile and food service preferences.
  • Source information on current and emerging food service trends and customer preferences.
  • Evaluate market trends for relevance to organisational service style and cuisine.
  • Identify target markets based on the nature, style and location of the operation.
  • Evaluate food service preferences of target markets and create menus to meet market needs and preferences.
  • Develop menus to provide balanced varietyof dishes for the style of cuisine.
  • Sequence menu items according to menu requirements.
  • Analyse operational constraints when designing menus.
       
Element: Cost menus for profitability.
  • Itemise proposed components of the included dishes.
  • Calculate portion yields and costs of ingredients.
  • Determine net production costs of menu items.
  • Determine required profit margin and calculate selling price to ensure maximum profitability.
  • Assess cost-effectiveness and profitability of proposed dishes to form a menu with balanced yield.
  • Make reasonable cost adjustments to ensure price-competitive menus.
  • Write menus using terminology appropriate for the market and organisational service style.
  • Follow required menu item naming conventions for the style of cuisine.
  • Present sequence of service on printed menus for ease of customer reading.
  • Use accurate and innovative descriptions that promote the sale of menu items.
       


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

PERFORMANCECRITERIA

Elements describe the essential outcomes

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

1. Evaluate market trends and identify target markets.

1.1. Identify current customer market based on past and current sales performance.

1.2. Analyse current customer profile and food service preferences.

1.3. Source information on current and emerging food service trends and customer preferences.

1.4. Evaluate market trends for relevance to organisational service style and cuisine.

1.5. Identify target markets based on the nature, style and location of the operation.

2. Develop menus.

2.1. Evaluate food service preferences of target markets and create menus to meet market needs and preferences.

2.2. Develop menus to provide balanced varietyof dishes for the style of cuisine.

2.3. Sequence menu items according to menu requirements.

2.4. Analyse operational constraints when designing menus.

3. Cost menus for profitability.

3.1. Itemise proposed components of the included dishes.

3.2. Calculate portion yields and costs of ingredients.

3.3. Determine net production costs of menu items.

3.4. Determine required profit margin and calculate selling price to ensure maximum profitability.

3.5. Assess cost-effectiveness and profitability of proposed dishes to form a menu with balanced yield.

3.6. Make reasonable cost adjustments to ensure price-competitive menus.

4. Write menu content.

4.1. Write menus using terminology appropriate for the market and organisational service style.

4.2. Follow required menu item naming conventions for the style of cuisine.

4.3. Present sequence of service on printed menus for ease of customer reading.

4.4. Use accurate and innovative descriptions that promote the sale of menu items.

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

source and evaluate information on current and emerging food service trends, customer preferences and target markets and use to inform menu design outlined below

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

à la carte

buffet

degustation

table d’hôte

develop the above four menus demonstrating:

current and emerging food service trends

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

desired profit margins and mark-up procedures

summary of menu costings.

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

techniques for sourcing information on food service trends and market preferences

range of current and emerging food service trends relating to:

contemporary eating habits

cultural and ethnic influences

major festivals and events

media influence

seasonal influences

social media

sources of information on:

market statistics

customer profiles and preferences

products, service styles and quality expectations that meet market requirements

financial operating costs for hospitality and catering organisations, including:

consumables

food and ingredients

labour

wastage

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

food cost percentage

budgeted sales price

standard measures

standard yield tests

GST addition and subtraction

different types and styles of:

menus

food outlets

food service

influence of seasonal products and commodities on menu content and price

naming conventions and culinary terms for a variety of cuisines

formats for and inclusions of menus presented to customers:

legible text

format matched to customer type

presented in format that is easy to read

methods to gain feedback on menu performance:

qualitative:

social media

customer surveys

customer discussions

staff discussions and meetings

quantitative:

sales data

methods of analysing sales mix and profit performance of menu items:

menu engineering analysis

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

PERFORMANCECRITERIA

Elements describe the essential outcomes

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

1. Evaluate market trends and identify target markets.

1.1. Identify current customer market based on past and current sales performance.

1.2. Analyse current customer profile and food service preferences.

1.3. Source information on current and emerging food service trends and customer preferences.

1.4. Evaluate market trends for relevance to organisational service style and cuisine.

1.5. Identify target markets based on the nature, style and location of the operation.

2. Develop menus.

2.1. Evaluate food service preferences of target markets and create menus to meet market needs and preferences.

2.2. Develop menus to provide balanced varietyof dishes for the style of cuisine.

2.3. Sequence menu items according to menu requirements.

2.4. Analyse operational constraints when designing menus.

3. Cost menus for profitability.

3.1. Itemise proposed components of the included dishes.

3.2. Calculate portion yields and costs of ingredients.

3.3. Determine net production costs of menu items.

3.4. Determine required profit margin and calculate selling price to ensure maximum profitability.

3.5. Assess cost-effectiveness and profitability of proposed dishes to form a menu with balanced yield.

3.6. Make reasonable cost adjustments to ensure price-competitive menus.

4. Write menu content.

4.1. Write menus using terminology appropriate for the market and organisational service style.

4.2. Follow required menu item naming conventions for the style of cuisine.

4.3. Present sequence of service on printed menus for ease of customer reading.

4.4. Use accurate and innovative descriptions that promote the sale of menu items.

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
Evaluate food service preferences of target markets and create menus to meet market needs and preferences. 
Develop menus to provide balanced varietyof dishes for the style of cuisine. 
Sequence menu items according to menu requirements. 
Analyse operational constraints when designing menus. 
Write menus using terminology appropriate for the market and organisational service style. 
Follow required menu item naming conventions for the style of cuisine. 
Present sequence of service on printed menus for ease of customer reading. 
Use accurate and innovative descriptions that promote the sale of menu items. 
Identify current customer market based on past and current sales performance. 
Analyse current customer profile and food service preferences. 
Source information on current and emerging food service trends and customer preferences. 
Evaluate market trends for relevance to organisational service style and cuisine. 
Identify target markets based on the nature, style and location of the operation. 
Evaluate food service preferences of target markets and create menus to meet market needs and preferences. 
Develop menus to provide balanced varietyof dishes for the style of cuisine. 
Sequence menu items according to menu requirements. 
Analyse operational constraints when designing menus. 
Itemise proposed components of the included dishes. 
Calculate portion yields and costs of ingredients. 
Determine net production costs of menu items. 
Determine required profit margin and calculate selling price to ensure maximum profitability. 
Assess cost-effectiveness and profitability of proposed dishes to form a menu with balanced yield. 
Make reasonable cost adjustments to ensure price-competitive menus. 
Write menus using terminology appropriate for the market and organisational service style. 
Follow required menu item naming conventions for the style of cuisine. 
Present sequence of service on printed menus for ease of customer reading. 
Use accurate and innovative descriptions that promote the sale of menu items. 

Forms

Assessment Cover Sheet

SITHKOP015 - Design and cost menus
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I declare that the assessment tasks submitted for this unit are my own work.

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Assessment Record Sheet

SITHKOP015 - Design and cost menus

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(add lines for each task)

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Overall assessment result: Competent Not yet competent

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