Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHKOP501 Mapping and Delivery Guide
Design and cost menus
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHKOP501 - Design and cost menus |
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Description | 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. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This 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 and executive chefs. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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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 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Evaluate market trends and identify target markets. |
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Element: Develop menus. |
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Element: Cost menus for profitability. |
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Element: Write menu content. |
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Element: Monitor menu performance. |
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