Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHKOP302 Mapping and Delivery Guide
Plan and cost basic menus
Version 1.0
Issue Date: March 2024
Qualification | - |
Unit of Competency | SITHKOP302 - Plan and cost basic menus |
---|---|---|---|
Description | 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 within SITHKOP501 Design and cost menus. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit applies to hospitality and catering organisations. Menus can be for ongoing food service, for an events 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. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
||
Prerequisites/co-requisites | Not applicable. | ||
Competency Field |
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. |
| |||||||
Element: Plan menus. |
| |||||||
Element: Cost menus. |
| |||||||
Element: Write menu content. |
| |||||||
Element: Evaluate menu success. |
|