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Evidence Guide: SITHKOP010 - Plan and cost recipes

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

SITHKOP010 - Plan and cost recipes

What evidence can you provide to prove your understanding of each of the following citeria?

Plan dishes.

  1. Generate a range of ideas for dishes or food production ranges.
  2. Choose dishes to meet organisational service style and cuisine and customer preferences.
  3. Include balanced variety of dishes or food production items for the style of service and cuisine.
Generate a range of ideas for dishes or food production ranges.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Choose dishes to meet organisational service style and cuisine and customer preferences.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cost recipes.

  1. Itemise proposed components of included dishes or food production items.
  2. Calculate portion yields and costs from raw ingredients.
  3. Assess cost-effectiveness of proposed dishes or food production items and identify ingredients that provide high yield.
  4. Price dishes to ensure maximum profitability.
Itemise proposed components of included dishes or food production items.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate portion yields and costs from raw ingredients.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess cost-effectiveness of proposed dishes or food production items and identify ingredients that provide high yield.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Price dishes to ensure maximum profitability.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate dishes.

  1. Use feedback from supervisor or colleagues to determine saleability of dishes.
  2. Adjust recipes based on feedback and profitability.
Use feedback from supervisor or colleagues to determine saleability of dishes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Adjust recipes based on feedback and profitability.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify customer preferences.

  1. Identify current customer profile for the food business.
  2. Identify food preferences of customer base to inform recipe planning.
  3. Generate a range of ideas for dishes or food production ranges.
  4. Choose dishes to meet organisational service style and cuisine and customer preferences.
  5. Include balanced variety of dishes or food production items for the style of service and cuisine.
  6. Itemise proposed components of included dishes or food production items.
  7. Calculate portion yields and costs from raw ingredients.
  8. Assess cost-effectiveness of proposed dishes or food production items and identify ingredients that provide high yield.
  9. Price dishes to ensure maximum profitability.
Identify current customer profile for the food business.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify food preferences of customer base to inform recipe planning.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Generate a range of ideas for dishes or food production ranges.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Choose dishes to meet organisational service style and cuisine and customer preferences.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Itemise proposed components of included dishes or food production items.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate portion yields and costs from raw ingredients.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess cost-effectiveness of proposed dishes or food production items and identify ingredients that provide high yield.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Price dishes to ensure maximum profitability.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Write dish description.

  1. Write dish descriptions using words that appeal to customer base and fit with the business service style.
  2. Use correct names for style of cuisine.
  3. Use feedback from supervisor or colleagues to determine saleability of dishes.
  4. Adjust recipes based on feedback and profitability.
Write dish descriptions using words that appeal to customer base and fit with the business service style.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use correct names for style of cuisine.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use feedback from supervisor or colleagues to determine saleability of dishes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Adjust recipes based on feedback and profitability.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge