SITHCCC018 prepare food to meet dietry supplements

Blue Bay College

89 Marsden Street Parramatta NSW 2150 T: (02) 8897 3814 https://bluebaycollege.com.au/ [email protected]

ABN 28 615 702 335

ACN 615 702 335

CRICOS Provider Code: 03647C

RTO Provider Code 45272

	Your Workplace Health and Safety (WHS) at Blue Bay College
1.	It is your duty to inform staff at Blue Bay College if you see, hear or come across any incident, situation or hazard that might require immediate attention
2.	In case of an emergency evacuation, you are required to follow the instructions provided by your trainer. While exiting the building, keep calm and walk alongside the hand rails.

The Assessment Process

Why are assessment tasks important?

To complete your qualification, you are required to apply the ideas you have been learning from this unit of competence.

The assessment activities are an important part of your training program as they provide an opportunity to apply what you have been learning and they give both you and your trainer feedback on your progress.

How will you be assessed?

You will be required to complete a variety of written and practical exercises. Instructions for how to complete the assessments are provided within each assessment task in this booklet.

What is required for successful completion?

Please read this section carefully before commencing the assessment tasks. You must carefully complete EVERY task in this booklet. You must achieve a ‘Satisfactory’ mark for all assessment tasks to be deemed Competent for the unit. If you are assessed as Not Competent, you will be given some suggestions for improvement and asked to redo your assessment.

At the successful completion of the assessment tasks, you will have demonstrated your competence against all of the requirements of the unit.

Submission of assessments

Your trainer will advise you when to commence the assessments in this booklet.

You are required to complete the written assessments on a separate document. You have access to computers which are equipped with 2010 Microsoft suite of products. You will also have access to the internet at the College to assist with research and resources.

Assessment responses should be typed; however, handwritten submissions will be accepted if they are clear and legible.

On the document please include:

· Your name o The date o The Assessment Number and Task Number. For example:

· Will Smith o 10 August 2015 o Assessment 1 - Question 1 (Record your answer).

Please note that some assessments require additional documentation, such as a form or a procedure, which must be included with your submission.

Make sure you check your material before submission. You must keep a copy of all work submitted.

Access and equity

A student’s access to the assessment process should not be affected by restrictions placed on the location or context of assessment beyond the requirements specified in the training package. Reasonable adjustments can be made to ensure equity in assessment for people with disabilities, including language and literacy. Adjustments include any changes to the assessment process or context that meet the individual needs of the person with a disability, but do not change competency outcomes. If you believe you have a disability that may affect the completion of these assessment tasks please speak to your trainer.

Assessment outcomes

Your assessment submission will be assessed and you will be given feedback. Each assessment task will be marked as either Satisfactory or Unsatisfactory and once all assessments have been marked you will be given an outcome of Competent or Not Competent for the unit of competence.

What can you do if you don’t agree with the assessment result?

If you do not think the assessment process is valid, disagree with the assessment outcome, or believe that you have been treated unfairly, you can appeal.

The first step is to discuss the matter with your trainer. If you still do not agree, you are able to request a re-assessment. It is possible to have your assessment submission assessed by a different assessor.

If you remain dissatisfied after the re-assessment, you should contact your trainer. Full details of the appeals process are contained in your Student Handbook.

Declaration of Authenticity

You are required to sign a Declaration of Authenticity for every written assessment submission. The Declaration is a signed statement from you stating that the assessment submission is your own work.

Declaration of Authenticity

Student Name	Kshitiz gurung
Student ID	STD20200151	Term
I declare that all work c	ompleted in this asses	sment is my own
Student Signature		Date	07/11/2020
Trainer/Assessor Name	Ajay Mishra

Assessment Tasks and Instructions

Student Name	Kshitiz gurung
Student Number	STD20200151
Course and Code	Cert IV in Commercial Cookery
Unit(s) of Competency and Code(s)	SITHKOP002 Plan and cost basic menus
Stream/Cluster
Trainer/Assessor	Ajay
Assessment for this Unit of Competency/Cluster	Details
Assessment 1	Assignment
Assessment 2	Project
Assessment 3
Assessment conducted in this instance: Assessment 1	2	3
Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required Yes Complete 2.
	2. Provide details for the requirements and provisions for adjustment of assessment:

Student to complete

My assessor has discussed the adjustments with me

I agree to the adjustments applied to this assessment

07/11/2020

Signature Date

2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable

Name

Date

Signature

Assessment Guidelines

What will be assessed – Performance Evidence

The purpose of this assessment is to assess your ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and: · identify and evaluate the food preferences of customer groups with differing characteristics and use to inform menu planning · develop and cost each of the following menu types based on above information: · à la carte o buffet o cyclical o degustation o ethnic o set · table d’hôte o seasonal · evaluate success of the above menus by obtaining at least two of the following types of feedback: · customer satisfaction discussions with: ▪ customers ▪ employees during the course of each business day o customer surveys o improvements suggested by: ▪ customers ▪ managers ▪ peers ▪ staff ▪ supervisors ▪ suppliers

o regular staff meetings that involve menu discussions o seeking staff suggestions for menu items ● develop the above menus within commercial time constraints, demonstrating: o use of balanced variety of dishes and ingredients o methods for determining costs of supply for ingredients o methods and formulas for calculating portion yields and costs from raw ingredients o methods for responding to feedback and adjusting menus o methods for achieving desired profit margins, mark-up procedures and rates o use of different types and styles of menus for dishes or food production ranges.

Place/Location where assessment will be conducted

RTO to complete

Resource Requirements

Pen, paper, calculator, customer service survey created in assessment 1-Assignment, Computer, MS Excel or similar software, Recipe selection relevant for this unit to cover all menu types specified in the assessment conditions for “Performance Evidence”. All support tool templates for yield testing, calculations and menu balance located in the assessment tool folder for the unit SITHKOP002, Futura Teacher Support tools. Refer to the Assessment conditions attached to the Futura Group Mapping Document located in the teacher support tools folder or the “Assessment Conditions” for this unit in the SIT 1.0

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Training Package.
Instructions for assessment including WHS requirements
You are required to complete each task for this assessment as outlined below, following the relevant recipes, Work Place Health and Safety practices and Hygiene procedures as instructed during the training sessions you have participated for this unit of competency.
Statement of Authenticity
	I acknowledge that I understand the requirements to complete the assessment tasks
	The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes
	I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: 07/11/2020
This assessment:	First Attempt	2nd Attempt	Extension – Date:    /    /
RESULT OF ASSESSMENT	Satisfactory	Not Yet Satisfactory
Feedback to Stude	nt:
Assessor(s) Signature(s):			Date :	/    /
Student Signature			Date :	07/11/2020

Assessment 2

1. Identifying the customer and customer preferences for creating menus. The responses you provide for this question will form the basis of your menus to be planned, costed and evaluated for this assessment

Provide an overview of the customers who frequent the restaurant in your workplace. Describe the style of cuisine that is used and the menu type or different menu types which are being used. Provide an overview of which entrées, main courses, desserts and specials are the best sellers and what are the approximate price ranges for these.

Type of customers – Provide a description
Client is food up to the minute
Cuisine style(s) used in the establishment
Chinese, Pakistani, Indian, italian
Menu Types used in the establishment
Cycle, Prix Fixe, Dessert, À La Carte
Best-selling menu items	Example	Cost
Bread/ starter	Cheese Garlic Bread Potato wedges	$ 1 $2
Entrée	crackers	$3
Soup	Corn soup	$5
Main	Red dragon Chicken Egg fried Rice Prawns	$4 $ 3 $ 5
desserts	Chocolate fudge	$4
Special/Other	Strawberry shake	$ 2

2. Menu 1 – Plan an à la carte menu.

A. Your menu must contain at least 3 choices each for:

Entrées

Soups

Main Courses

Desserts

Additionally, provide 1 vegetarian entrée and 1 vegetarian option for a main course

B. The dishes must provide a balanced variety on offer and within the courses offered including the following: o colours o cooking methods o delicacies o flavours o nutritional values o presentation

o seasonally available ingredients o tastes o textures.

The highly nutritious minestrone in the dishes of entrees includes vegetables like carrots, tomatoes, beans and celery sticks. These vegetables give colour to the menu and it is very eye catching. These are served with some butter and very delicious. The cooking time is around 1 hour and the taste is versatile.

C. The dishes you plan for the menu must fit the customer profile you have described in question 1, and meet a price level that matches what you currently have on offer in the establishment.

Offer is provided to regular customers on paying for three course services and will get an 8 dollar discount.

D. Draft ideas for each of the dishes listed in A., present these to your chef/colleagues or trainer and obtain feedback. Document what the feedback entailed and what you will change as a result. Attach this draft and comments to this assessment marked “Menu 1”

The cost of the antipasto plate is dollar 6.34 whereas the portion cost is dollar 3.17 and it includes zucchini and eggplant in it. This dish is prepared with the vegetables and cheese. The taste of this dish is outstanding.

E. Establish standard recipe cards for each dish, listing the ingredients and required quantities.

F. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs.

G. Finalise the standard recipe cards for each dish and cost each dish based on a ‘per serve/per person’ price based on a food cost not exceeding 34% for each dish – Adjust menu items accordingly.

H. Identify the dishes that feature best in terms of profitability.

From the dessert dishes more revenues have been derived and the total amount was ascertained at dollar 2.62. The dishes are flourless chocolate cake and mango panna cotta.

I. Write the menu using an attractive font of your choice, no smaller than size 12.

▪ Ensure each dish is described accurately and in an appealing manner, and true in its features and ingredients

▪ Use correct culinary terms, language and grammar relevant to the style of cuisine

J. Once implemented , obtain feedback for the success of the menu using a methods outlined in the task section above and attach the feedback to this assessment marked “Menu 1”

The feedback is collected from the customer and this dish needs changes according to the feedback. The more vegetables are required in it.

K. Which dishes sold most? What is the food cost of the à la carte dishes overall based on the sales figures at the time of the review?

The sweet dish is sold mostly and the estimation of the total cost incurred for preparing the desserts is 31.92 dollars.

Menu	Assessment Criteria	Comment	S	NYS	S	NYS
1	Element 1: Identify customer requirements
	The type of customer relevant for the menu/establishment is identified		X
	The cuisine style (s) are identified		X
	The menu types used in the establishment are identified		X
	The common popular items sold in the establishment are identified		X
	An indicative pricing structure is provided for the basis of comparison		X
			X
	Element 2: Plan menus		X
	The menu contains the number of dishes/choices as per instruction relevant for the menu type		X
	The dishes provided use a seasonal variety where relevant		X
	The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided		X
	The colours within dishes and in a menu type are appealing		X
	Dishes within a menu type provide a variety of tastes		X
	Dishes within a menu type provide a variety of different textures		X
	Main dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adults		X
	The dishes / menu type is/are suitable for the clientele identified in section 1		X
			X
	Element 3: Cost menus		X
	Each commodity is listed in a standard recipe card		X
	The yield test values are establishes in a yield test sheet		X

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The correct methods are used to calculate yields and net

costs

Each dish is costed in the standards recipe card

X

The correct formulas are used for each type of calculation

X

The food cost for each dish does not exceed 34%

X

The correct methods for calculating mark-up are used

X

The profitability/maximum for each dish or menu is

identified

X

All calculations are attached for reference as instructed for

each menu type

X

X

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1. Menu 2 – Plan a buffet menu.

A. Define the type of buffet theme or style you will plan, and include suitable dishes typically included for such a buffet including provisions for all courses in your buffet

menu

g

y

b. The dishes must provide a balanced variety on offer and within the courses offered including the following:

· colours o cooking methods o delicacies o flavours o nutritional values o presentation

· seasonally available ingredients o tastes o textures.

The dishes which are served to the customer are a variety of things and flavours in it. The main factors of the dishes are preparation, flavours and colours.

C. Draft ideas for each of the dishes listed in A., present these to your chef/colleagues or trainer and obtain feedback. Document what the feedback entailed and what you will change as a result. Attach this draft and comments to this assessment marked “Menu 2”

The prepared dish was presented to the chef head through which the one can know the views and can collect the valuable feedback.

D. Establish standard recipe cards for each dish, listing the ingredients and required quantities.

Recipecard attached

E. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs.

Standard recipe card for Grilled haloumi avocado toast:

INGREDIENTS	UNIT	QUANTITY (1 SERVE)
1. whole wheat bread	Slice	2 slice
2. butter	Gm	15gms
3. haloumi cheese	Gm	225.14 gms
4. avocado	Each	1 each
5. fresh lemon juice	squeeze	1 squeeze
6. honey	Tbsp	1 ½ tbsp
Red pepper flakes	Pinch	1 pinch

F. Finalise the standard recipe cards for each dish and cost each dish. The food cost for this buffet must not exceed 30%. The cost per person need to fit the profile of your establishment you have identified in Question 1 of this assessment.

G. Identify the dishes that feature best in terms of profitability.

Each dish is describe accurately

Use the correct language and culinary items as well.

H. Write the menu using an attractive font of your choice, no smaller than size 12.

▪ Ensure each dish is described accurately and in an appealing manner, and true in its features and ingredients

▪ Use correct culinary terms, language and grammar relevant to the style of cuisine

According to the feedback of the head chef there are some changes required in the recipes.

I. Once implemented , obtain feedback for the success of the menu using a methods outlined in the task section above and attach the feedback to this assessment marked “Menu 2”

Crêpes soufflé were found to be unpopular.

J. Which dishes were most popular? Which dishes would you remove from the buffet in future – for which reasons?

Dishes that does not have much demand and covers 10.7% of the food cost shall be removed from the buffet in the near future

Menu	Assessment Criteria	Comment	S	NYS	S	NYS
2	Element 1: Identify customer requirements
	The type of customer relevant for the menu/establishment is identified		X
	The cuisine style (s) are identified		X
	The menu types used in the establishment are identified		X
	The common popular items sold in the establishment are identified		X
	An indicative pricing structure is provided for the basis of comparison		X
			X
	Element 2: Plan menus
	The menu contains the number of dishes/choices as per instruction relevant for the menu type		X
	The dishes provided use a seasonal variety where relevant		X
	The dishes provided are suitable and sufficient for the type of buffet proposed		X
	The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided		X
	The colours within dishes and in a menu type are appealing		X
	Dishes within a menu type provide a variety of tastes		X
	Dishes within a menu type provide a variety of different textures		X
	Main dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adults		X
	The dishes / menu type is/are suitable for the clientele identified in section 1		X
			X
	Element 3: Cost menus

	Each commodity is listed in a standard recipe card		X
	The yield test values are establishes in a yield test sheet		X
	The correct methods are used to calculate yields and net costs		X
	Each dish is costed in the standards recipe card		X
	The correct formulas are used for each type of calculation		X
	The food cost does not exceed 30% per customer		X
	The correct methods for calculating mark-up are used		X
	The profitability/maximum for each dish or menu is identified		X
	All calculations are attached for reference as instructed for each menu type		X
			X
			X

	Element 4: Write menu content	Comment	S	NYS	S	NYS
	The menu/dish is written in an appealing way, creating interest		X
	Classical garnishes are used correctly according to conventions (e.g. a Wiener Schnitzel must use veal; if pork or chicken is used it must refer to pork/chicken Schnitzel “Vienna Style”		X
	The key features in each dish/menu are clearly listed		X
	The correct culinary terms are used and explained where relevant		X
	The menu structure is correct in order		X
	The print type/font is clearly legible		X
			X
			X
	Element 5: Evaluate menu success		X
	The menu /dishes is evaluated using evaluation methods outlines in the instructions		X
	The feedback is collated and attached		X
	The feedback is interpreted correctly		X
	A sales analysis ids performed where this is part of the evaluation strategy		X X X
			X

X

2. Menu 3 – Plan a cyclical menu.

A. Plan a cyclical menu to run over 1 week, lunch or dinner to cater for participants of a 1 week HACCP seminar with a company next door. The menu must include 3 courses at a set price of $25.00 per person and a food cost not exceeding 32%. The seminar is of a duration of 1 week Monday to Friday and is held consecutively over 2 months.

B. The dishes must provide a balanced variety on offer and within the courses offered including the following:

· colours o cooking methods o delicacies o flavours o nutritional values o presentation

· seasonally available ingredients o tastes o textures.

The above two dishes are prepared delicately. It is seasonal dish as the flower of zucchini is seasonal.

C. Draft ideas for each of the dishes listed in A., present these to your chef/colleagues or trainer and obtain feedback. Document what the feedback entailed and what you will change as a result. Attach this draft and comments to this assessment marked “Menu 3”

The frying is not done properly and this is the main issues of the dish.

D. Establish standard recipe cards for each dish, listing the ingredients and required quantities and cost these to meet the required margins set out in A.

E. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs.

F. Identify the dishes that feature best in terms of profitability.

G. Write the menu using an attractive font of your choice, no smaller than size 12.

▪ Ensure each dish is described accurately and in an appealing manner, and true in its features and ingredients.

▪ Use correct culinary terms, language and grammar relevant to the style of cuisine

H. Once implemented , obtain feedback for the success of the menu using a methods outlined in the task section above and attach the feedback to this assessment marked “Menu 3”

Date	Name	meal	Compliments	Improvements to be done
1 aug 2019	mark	Kilpatrick oysters	Delicious	More garnish
1aug 2019	lee	calamari	Tender	Nothing
1 aug 2019	sue	Salt water barramundi	Cook perfectly	More lemon
1 aug 2019	Amar	Lemon garlic chicken	Dry	Cook less time

I. Which dishes were most popular? Which dishes were most profitable? What other options could you use for future cyclical menus to reduce your food cost whilst ensuring customer satisfaction?

a. Spaghetti with ground beef was most popular.

b. Ham cheese pizza with lettuce salad was most profitable.

c. For future, cheese sandwich and meat sauce could be reduced.

Menu	Assessment Criteria	Comment	S	NYS	S	NYS
3	Element 1: Identify customer requirements
	The type of customer relevant for the menu/establishment is identified		X
	The cuisine style (s) are identified		X
	The menu types used in the establishment are identified		X
	The common popular items sold in the establishment are identified		X
	An indicative pricing structure is provided for the basis of comparison		X
			X
	Element 2: Plan menus		X
	The menu contains the number of dishes/choices as per instruction relevant for the menu type		X
	The dishes provided use a seasonal variety where relevant		X
	The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided		X
	The colours within dishes and in a menu type are appealing
	Dishes within a menu type provide a variety of tastes		X
	Dishes within a menu type provide a variety of different textures		X
	Main dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adults		X X
	The dishes / menu type is/are suitable for the clientele identified in section 1		X
			X
	Element 3: Cost menus		X
	Each commodity is listed in a standard recipe card		X

	The yield test values are establishes in a yield test sheet		X
	The correct methods are used to calculate yields and net costs		X
	Each dish is costed in the standards recipe card
	The correct formulas are used for each type of calculation		X
	The food cost for each menu does not exceed 32%		X
	The set price of $25.00 per person is not exceeded		X
	The correct methods for calculating mark-up are used		X X
	The profitability/maximum for each dish or menu is identified		X
	All calculations are attached for reference as instructed for each menu type		X
			X

	XElement 4: Write menu content	Comment	S	NYS	S	NYS
	The menu/dish is written in an appealing way, creating interest		X
	Classical garnishes are used correctly according to conventions (e.g. a Wiener Schnitzel must use veal; if pork or chicken is used it must refer to pork/chicken Schnitzel “Vienna Style”		X
	The key features in each dish/menu are clearly listed		X
	The correct culinary terms are used and explained where relevant		X
	The menu structure is correct in order		X
	The print type/font is clearly legible		X
			X
			X
	Element 5: Evaluate menu success
	The menu /dishes is evaluated using evaluation methods outlines in the instructions		X
	The feedback is collated and attached		X
	The feedback is interpreted correctly		X
	A sales analysis ids performed where this is part of the evaluation strategy		X
			X

X

3. Menu 4 – Plan andegustation menu.

A. Plan a degustation menu consisting of at least 5 courses, and offering 2 main course options. The food cost must not exceed 34 %. The maximum cost shall be in proportion to the client information and current prices for meals as identified in question 1.

Entrees: Minestrone, Carpaccio of Kingfish, Antipasto plate

Main course: Chicken Napolitano with Snow Salad, Corn and Ricotta Fritters with Wild

Mushrooms and Vegetables

B. The dishes must provide a balanced variety on offer and within the courses offered including the following:

· colours o cooking methods o delicacies o flavours o nutritional values o presentation

· seasonally available ingredients o tastes o textures.

The dishes have been prepared keeping in mind the colour, texture, flavours and determinants that are very necessary to be considered. The dishes have not been deep fried as it would despair the flavour.

C. Draft ideas for each of the dishes listed in A., present these to your chef/colleagues or trainer and obtain feedback. Document what the feedback entailed and what you will change as a result. Attach this draft and comments to this assessment marked “Menu 4”

Minestrone will need vegetables like onions, beans, celery and tomatoes. Carpaccio of Kingfish will need citrus fruits like lemons.Antipasto plate will require colourful vegetables marinated in lemon or curd.Chicken Napolitano will need additional ingredients like mushrooms, bay leaf, oregano and tomatoes. Snow salad can be made with whipped cream and basil.Corn and Ricotta fritters need additional items like egg, milk and onions.

D. Establish standard recipe cards for each dish, listing the ingredients and required quantities.

E. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs.

F. Identify the dishes that feature best in terms of profitability and make adjustments to meet the food cost requirements set out in A.

G. Write the menu using an attractive font of your choice, no smaller than size 12.

▪ Ensure each dish is described accurately and in an appealing manner, and true in its features and ingredients.

▪ Use correct culinary terms, language and grammar relevant to the style of cuisine

Carpaccio of Kingfish with Finger Limes Caviar.

H. Once implemented , obtain feedback for the success of the menu using a methods outlined in the task section above and attach the feedback to this assessment marked “Menu 4”

The feedback that has been accessed from the chefs

I. What was the feedback received, and accordingly what should be improved when planning future ethnic menus in the future?

Feedback gathered was: The food should be prepared more attentively that more attentively in order to maintain balance in the quality of food.

Menu		Comment	S	NYS	S	NYS
4	Element 1: Identify customer requirements
	The type of customer relevant for the menu/establishment is identified		X
	The cuisine style (s) are identified		X
	The menu types used in the establishment are identified		X
	The common popular items sold in the establishment are identified		X
	An indicative pricing structure is provided for the basis of comparison		X
			X
	Element 2: Plan menus
	The menu contains the number of dishes/choices as per instruction relevant for the menu type		X
	The dishes provided use a seasonal variety where relevant		X
	The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided		X
	The colours within dishes and in a menu type are appealing		X
	Dishes within a menu type provide a variety of tastes		X
	Dishes within a menu type provide a variety of different textures		X
	Main dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adults		X
	The dishes / menu type is/are suitable for the clientele identified in section 1		X
			X
	Element 3: Cost menus
	Each commodity is listed in a standard recipe card		X
	The yield test values are establishes in a yield test sheet		X

	Element 4: Write menu content	Comment	S	NYS	S	NYS
	The menu/dish is written in an appealing way, creating interest
	Classical garnishes are used correctly according to conventions (e.g. a Wiener Schnitzel must use veal; if pork or chicken is used it must refer to pork/chicken Schnitzel “Vienna Style”
	The key features in each dish/menu are clearly listed
	The correct culinary terms are used and explained where relevant
	The menu structure is correct in order		X
	The print type/font is clearly legible		X
			X
			X

	The correct methods are used to calculate yields and net costs		X
	Each dish is costed in the standards recipe card		X
	The correct formulas are used for each type of calculation		X
	The food cost for the degustation menu does not exceed 34%		X
	The overall price is acceptable in terms of the client information and pricing structure of the establishment		X
	The correct methods for calculating mark-up are used		X
	The profitability/maximum for each dish or menu is identified
	All calculations are attached for reference as instructed for each menu type		X
			X
			X

	Element 5: Evaluate menu success		X
	The menu /dishes is evaluated using evaluation methods outlines in the instructions		X
	The feedback is collated and attached		X
	The feedback is interpreted correctly		X
	A sales analysis ids performed where this is part of the evaluation strategy		X

4. Menu 5 – Plan an ethnic menu.

A. Plan an ethnic menu of your choice suitable to the customer profile

/establishment you have identified in question 1. The menu needs to include 3 courses. The food cost must not exceed 28%.

Risotto Alla Milanese Caprese salad cacciucco

B. The dishes must provide a balanced variety on offer and within the courses offered including the following:

· colours o cooking methods o delicacies o flavours o nutritional values o presentation

· seasonally available ingredients o tastes o textures.

C. Draft ideas for each of the dishes listed in A., present these to your chef/colleagues or trainer and obtain feedback. Document what the feedback entailed and what you will change as a result. Attach this draft and comments to this assessment marked “Menu 5”

Date	Name	meal	Compliments	Improvements to be done
1 aug 2019	mark	Pava	Delicious	More garnish
1aug 2019	lee	Poke	Tender	Nothing
1 aug 2019	sue	Heirloom tomato	Cook perfectly	More lemon
1 aug 2019	amar	Lamb loin	Dry	Cook less time

D. Establish standard recipe cards for each dish, listing the ingredients and required quantities.

Ingredients	Quantity
Egg white	3
Wonton wrappers	1 packet
Paua	1 kg
Garlic	1tsp
Basil lime and coriander
White wine	50 ml
White wine vinegar	50 ml
Shallot	1

E. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs.

F. Identify the dishes that feature best in terms of profitability and make adjustments to meet the food cost requirements set out in A.

G. Write the menu using an attractive font of your choice, no smaller than size 12.

▪ Ensure each dish is described accurately and in an appealing manner, and true in its features and ingredients.

▪ Use correct culinary terms, language and grammar relevant to the style of cuisine

H. Once implemented , obtain feedback for the success of the menu using a methods outlined in the task section above and attach the feedback to this assessment marked “Menu 5”

Date	Name	meal	Compliments
1 aug 2019	Deep	Pava	Delicious
1aug 2019	Kasper	Poke	Tender
1 aug 2019	love	Heirloom tomato	Cook perfectly
1 aug 2019	jot	Lamb loin	Dry

I. What was the feedback received, and accordingly what should be improved when planning future ethnic menus in the future?

Received multiple feedback for our menu but 90% was positive but 10% was negative feedback to improve for the negative feedback in to the positive we have to share this feedback to our staff and arrange some training for them for better result

J.

Menu	Assessment Criteria	Comment	S	NYS	S	NYS
5	Element 1: Identify customer requirements
	The type of customer relevant for the menu/establishment is identified		X
	The cuisine style (s) are identified		X
	The menu types used in the establishment are identified		X
	The common popular items sold in the establishment are identified		X
	An indicative pricing structure is provided for the basis of comparison		X
			X
	Element 2: Plan menus		X
	The menu contains the number of dishes/choices as per instruction relevant for the menu type		X
	The dishes provided use a seasonal variety where relevant		X
	The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided		X
	The colours within dishes and in a menu type are appealing		X
	Dishes within a menu type provide a variety of tastes		X
	Dishes within a menu type provide a variety of different textures
	Main dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adults		X
	The dishes / menu type is/are suitable for the clientele identified in section 1		X
			X
	Element 3: Cost menus		X
	Each commodity is listed in a standard recipe card
	The yield test values are establishes in a yield test sheet		X
	The correct methods are used to calculate yields and net		X

	Element 4: Write menu content	Comment	S	NYS	S	NYS
	The menu/dish is written in an appealing way, creating interest
	Classical garnishes are used correctly according to conventions (e.g. a Wiener Schnitzel must use veal; if pork or chicken is used it must refer to pork/chicken Schnitzel “Vienna Style”
	The key features in each dish/menu are clearly listed
	The correct culinary terms are used and explained where relevant
	The menu structure is correct in order
	The print type/font is clearly legible		X
			X
	Element 5: Evaluate menu success
	The menu /dishes is evaluated using evaluation methods outlines in the instructions		X
	The feedback is collated and attached		X
	The feedback is interpreted correctly		X
	A sales analysis ids performed where this is part of the		X

	costs
	Each dish is costed in the standards recipe card		X
	The correct formulas are used for each type of calculation		X
	The food cost for the menu does not exceed 28%
	The correct methods for calculating mark-up are used		X
	The profitability/maximum for each dish or menu is identified		X
	All calculations are attached for reference as instructed for each menu type		X
			X

evaluation strategy

X

	Element 4: Write menu content	Comment	S	NYS	S	NYS
	The menu/dish is written in an appealing way, creating interest		X
	Classical garnishes are used correctly according to conventions (e.g. a Wiener Schnitzel must use veal; if pork or chicken is used it must refer to pork/chicken Schnitzel “Vienna Style”		X
	The key features in each dish/menu are clearly listed		X
	The correct culinary terms are used and explained where relevant		X
	The menu structure is correct in order		X
	The print type/font is clearly legible		X
			X
			X
	Element 5: Evaluate menu success
	The menu /dishes is evaluated using evaluation methods outlines in the instructions
	The feedback is collated and attached		X
	The feedback is interpreted correctly		X
	A sales analysis ids performed where this is part of the evaluation strategy		X
			X

5. Menu 6 – Plan a set /table d’hôte menu.

A. Plan a set or table d’hôte menu of your choice suitable to the customer profile /establishment you have identified in question 1. The menu needs to include 3 courses and may have a choice for each course. The food cost must not exceed 30% and could potentially make use of any by-products you have identified in e.g. your à la carte menu (Menu 1) or degustation menu (Menu 4) Stater

Sweet and sour soup Stuffed Garlic Mushrooms

∙

Main course

Grilled sea bream Grilled fillet of Salmon

∙

Desert

Flourless Chocolate cake

B. The dishes must provide a balanced variety on offer and within the courses offered including the following:

· colours o cooking methods o delicacies o flavours o nutritional values o presentation

· seasonally available ingredients o tastes o textures.

The color, cooking methods, flavors, nutritional value and so on has been maintained in the dishes

C. Draft ideas for each of the dishes listed in A., present these to your chef/colleagues or trainer and obtain feedback. Document what the feedback entailed and what you will change as a result. Attach this draft and comments to this assessment marked “Menu 6”

Menu card prepared

D. Establish standard recipe cards for each dish, listing the ingredients and required quantities, which must reflect the portion sizes for courses within a menu.

E. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs.

F. Identify the dishes that feature best in terms of profitability and make adjustments to meet the food cost requirements set out in A.

To prepare a grilled fillet salmon fish, put in the foils by following lemon juice, vinegar, basil and garlic and then placed in the grill.

G. Write the menu using an attractive font of your choice, no smaller than size 12.

▪ Ensure each dish is described accurately and in an appealing manner, and true in its features and ingredients.

▪ Use correct culinary terms, language and grammar relevant to the style of cuisine

Recipe has been implemented and presented before the chef and trainer for their feedback for the improvement if required.

H. Once implemented , obtain feedback for the success of the menu using a methods outlined in the task section above and attach the feedback to this assessment marked “Menu 6”

I. What was the feedback received, and accordingly what needs to be improved when planning the future set or table d’hôte menus in the future?

Menu	Assessment Criteria	Comment	S	NYS	S	NYS
6	Element 1: Identify customer requirements
	The type of customer relevant for the menu/establishment is identified		X
	The cuisine style (s) are identified		X
	The menu types used in the establishment are identified		X
	The common popular items sold in the establishment are identified		X
	An indicative pricing structure is provided for the basis of comparison		X
			X
	Element 2: Plan menus
	The menu contains the number of dishes/choices as per instruction relevant for the menu type		X
	The dishes provided use a seasonal variety where relevant		X X X
	Any potential by-products as a result from planning Menu and Menu 4 are identified		X
	The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided		X
	The colours within dishes and in a menu type are appealing		X
	Dishes within a menu type provide a variety of tastes		X
	Dishes within a menu type provide a variety of different textures		X
	Main dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adults		X
	The dishes / menu type is/are suitable for the clientele identified in section 1		X

suggested to add some more spices to make it tasty

			X
	Element 3: Cost menus
	Each commodity is listed in a standard recipe card		X
	The yield test values are establishes in a yield test sheet		X
	The correct methods are used to calculate yields and net costs		X
	Each dish is costed in the standards recipe card		X
	The correct formulas are used for each type of calculation
	The food cost for the menu does not exceed 30%		X
	The correct methods for calculating mark-up are used		X
	The profitability/maximum for each dish or menu is identified		X
	All calculations are attached for reference as instructed for each menu type		X
			X

Element 4: Write menu content

Comment

S

NYS

S

NYS

The menu/dish is written in an appealing way, creating

interest

Classical garnishes are used correctly according to

conventions (e.g. a Wiener Schnitzel must use veal; if pork

or chicken is used it must refer to pork/chicken Schnitzel

“Vienna Style”

The key features in each dish/menu are clearly listed

The

correct

culinary

terms

are

used

and

explained

where

relevant

The menu structure is correct in order

The print type/font is clearly legible

	Element 5: Evaluate menu success
	The menu /dishes is evaluated using evaluation methods outlines in the instructions		X
	The feedback is collated and attached		X
	The feedback is interpreted correctly		X
	A sales analysis ids performed where this is part of the evaluation startegy		X
			X

6. Menu 7 – Plan a seasonal menu.

A. Plan a seasonal menu, relevant to the time of the year/month and the region where you undertake this assessment. Your menu may include e.g. dishes for a game season, fresh berries in season, in conjunction with dishes paired to new wines released or similar. Your menu needs to comprise a selection of speciality dishes using seasonal produce as a specials menu or a complete menu using at least 4 courses.

The food cost shall not exceed 31% for any dish, and the menu should be in line with the characteristics you have provided in Question 1 of this assessment.

Appetizers

Salads of different variety

Persimmon and Burrito Salad

Specialty cocktail

Sweet Potato Fritter with Avocado Tartar

B. The dishes must provide a balanced variety on offer and within the courses offered including the following:

· colours o cooking methods o delicacies o flavours o nutritional values o presentation

· seasonally available ingredients o tastes o textures.

variety of balance has been maintained like the food color, taste, presentation, seasoning and much more

C. Draft ideas for each of the dishes listed in A., present these to your chef/colleagues or trainer and obtain feedback. Document what the feedback entailed and what you will change, accordingly. Attach this draft and comments to this assessment marked “Menu 7”

The menu had been presented before the chef and trainer for their opinion and feedback

D. Establish standard recipe cards for each dish, listing the ingredients and required quantities.

E. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs.

F. Cost each dish and identify the profitability of each menu item. Make adjustment s to meet the requirements set out in A.

G. Write the menu using an attractive font of your choice, no smaller than size 12.

▪ Ensure each dish is described accurately and in an appealing manner, and true in its features and ingredients.

▪ Use correct culinary terms, language and grammar relevant to the style of cuisine

Chef for feed back

H. Once implemented , obtain feedback for the success of the menu using a methods outlined in the task section above and attach the feedback to this assessment marked “Menu 7”

The dish has been liked by the che

I. What was the feedback received, and accordingly what needs to be improved or changed?

Menu	Assessment Criteria	Comment	S	NYS	S	NYS
7	Element 1: Identify customer requirements
	The type of customer relevant for the menu/establishment is identified		x
	The cuisine style (s) are identified		x
	The menu types used in the establishment are identified		x
	The common popular items sold in the establishment are identified		x
	An indicative pricing structure is provided for the basis of comparison		x
			x
	Element 2: Plan menus
	The menu contains the number of dishes/choices as per instruction relevant for the menu type		X
	The dishes provided use a seasonal variety where relevant		x
	The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided		x
	The colours within dishes and in a menu type are appealing		x
	Dishes within a menu type provide a variety of tastes		x
	Dishes within a menu type provide a variety of different textures
	Main dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adults		x
	The dishes / menu type is/are suitable for the clientele identified in section 1		x
			x
	Element 3: Cost menus

No changes required

	Element 4: Write menu content	Comment	S	NYS	S	NYS
	The menu/dish is written in an appealing way, creating interest		X
	Classical garnishes are used correctly according to conventions (e.g. a Wiener Schnitzel must use veal; if pork or chicken is used it must refer to pork/chicken Schnitzel “Vienna Style”		x x
	The key features in each dish/menu are clearly listed		x
	The correct culinary terms are used and explained where		x

Each commodity is listed in a standard recipe card

x

The yield test values are establishes in a yield test sheet

x

The correct methods are used to calculate yields and net

costs

Each dish is costed in the standards recipe card

The correct formulas are used for each type of calculation

The food cost for each dish does not exceed 31%

The correct methods for calculating mark-up are used

The profitability/maximum for each dish or menu is

identified

All calculations are attached for reference as instructed for

each menu type

relevant

The menu structure is correct in order

x

The print type/font is clearly legible

Element 5: Evaluate menu success

The menu /dishes is evaluated using evaluation methods

outlines in the instructions

The feedback is collated and attached

The feedback is interpreted correctly

A sales analysis ids performed where this is part of the

evaluation strategy

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