Design and cost menus

Formats and tools

Unit Description
Reconstruct the unit from the xml and display it as an HTML page.
Assessment Tool
an assessor resource that builds a framework for writing an assessment tool
Assessment Template
generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
Assessment Matrix
a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
Wiki Markup
mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
Evidence Guide
create an evidence guide for workplace assessment and RPL applicants
Competency Mapping Template
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
Observation Checklist
create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)

Self Assessment Survey
A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
Moodle Outcomes
Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
Registered Training Organisations
Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver SITHKOP501, 'Design and cost menus'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Reference books for 'Design and cost menus' on This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to for every purchase, so go nuts :)

Elements and Performance Criteria

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

1. Evaluate market trends and identify target markets.

1.1 Identify current customer markets 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 and style of the operation.

2. Develop menus.

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

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

2.3 Generate a range of different, innovative and creative approaches and concepts to menu design.

2.4 Plan and design menus and the sequence of menu items, according to cuisine requirements and conventions.

2.5 Analyse operational constraints when designing menus.

3. Cost menus for profitability.

3.1 Itemise all proposed components of the included dishes.

3.2 Calculate portion yields and costs from raw ingredients.

3.3 Accurately calculate all expenditure items to determine nett production costs of menu items.

3.4 Determine required profit margin and calculate selling price.

3.5 Assess cost-effectiveness and profitability of proposed dishes and choose menu items that provide high yield.

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

3.7 Price menu items to ensure maximum profitability.

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 the sequence of service on printed menus.

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

5. Monitor menu performance.

5.1 Monitor demand patterns for menu items.

5.2 Seek ongoing feedback from staff and customers and use to improve menu performance.

5.3 Analyse sales and profit performance of menu items.

5.4 Adjust menus based on feedback and profitability.