SITHCCC018 prepare food to meet dietry supplements

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ACN 615 702

Assessment

Tasks and

Instructions

SITHKOP002_ Plan and cost basic menus

ABN 28 615 702 335

ACN 615 702 335

CRICOS Provider Code: 03647C

RTO Provider Code: 452723647C

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
Student ID		Term
I declare that all work completed in this assessment is my own
Student Signature		Date
Trainer/Assessor Name

Assessment Tasks and Instructions

Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s)	SITHKOP002 Plan and cost basic menus
Stream/Cluster
Trainer/Assessor
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

Signature

Date

Assessor to complete

I agree the adjustments applied to this assessment are reasonable

Name

Signature

Date

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

· ethnic

· 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:

· use of balanced variety of dishes and ingredients o methods for determining costs of supply for ingredients

· methods and formulas for calculating portion yields and costs from raw ingredients

· 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 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: / /201
This assessment:	First Attemp	t			2nd Attempt	Extension	– Date: / /

RESULT OF ASSESSMENT	Satisfactory		Not Yet Satisfactory

Feedback to Student:
Assessor(s) Signature(s):			Date :	/ /
Student Signature			Date :	/ /

SITHKOP002_Plan and cost basic menus.docx

12.01.20

Modified @ Blue Bay College Version 1.0

Page 1 of 2

SITHKOP002_Plan and cost basic menus.docx

12.01.20

Modified @ Blue Bay College Version 1.0

Page 1 of 2

SITHKOP002_Plan and cost basic menus.docx

12.01.20

Modified @ Blue Bay College Version 1.0

Page 2 of 2

Assessment 2 Your Tasks:

Plan, cost, write and evaluate each of the following menu types. The instructions on the following pages outline the specific task requirements.

The following formulas are relevant for this assessment:

Support Info

Food cost Percentage:

Food Cost : Sales Price x 100 = Food Cost Percentage %

Individual Menu Item (Variable %):

Portion Cost : Priced Menu Item x 100= Food Cost %

Setting the Selling Price:

Portion Cost : Targeted Food Cost Percentage x 100 = Selling Price

Menu to be

developed

Menu type (all required

overall)

Evaluation of each menu (use at least 2

methods overall)

Menu 1:

RTO to complete

Recipe Source:

Futura Group, e-

coach recipes

SITHKOP002

No. of serves:

à la carte

buffet

cyclical

degustation

ethnic

set, table d’hôte

seasonal

customer satisfaction discussions

customer surveys

improvements suggested by:

customers

managers

peers

staff

supervisors

suppliers

regular staff meetings that involve menu

discussions

seeking staff suggestions for menu items

Menu 6:

RTO to complete

Recipe Source:

Futura Group, e-

coach recipes

SITHKOP002

No. of serves:

à la carte

buffet

cyclical

degustation

ethnic

set, table d’hôte

seasonal

customer satisfaction discussions

customer surveys

improvements suggested by:

customers

managers

peers

staff

supervisors

suppliers

regular staff meetings that involve menu

discussions

seeking staff suggestions for menu items

Menu 7:

RTO to complete

Recipe Source:

Futura Group, e-

coach recipes

SITHKOP002

No. of serves:

à la carte

buffet

cyclical

degustation

ethnic

set, table d’hôte

seasonal

customer satisfaction discussions

customer surveys

improvements suggested by:

customers

managers

peers

staff

supervisors

suppliers

regular staff meetings that involve menu

scussions

seeking staff suggestions for menu items

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

Cuisine style(s) used in the establishment

Menu Types used in the establishment

Best-selling menu items	Example	Cost
Bread/ starter
Entrée
Soup
Main
Dessert
Special/Other

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.

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.

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”

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.

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”

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?

Element 4: Write menu content

Comment

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

The feedback is collated and attached

The feedback is interpreted correctly

A sales analysis ids performed where this is part of the

evaluation strategy

3. 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

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 2”

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. 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.

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

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”

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

Element 4: Write menu content

Comment

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

The feedback is collated and attached

The feedback is interpreted correctly

A sales analysis ids performed where this is part of the

evaluation strategy

4. 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.

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”

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?

Element 4: Write menu content

Comment

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

The feedback is collated and attached

The feedback is interpreted correctly

A sales analysis ids performed where this is part of the

evaluation strategy

5. Menu 4 – Plan an degustation menu.

A. Plan a degustation menu comprising 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.

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.

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

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”

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

Element 4: Write menu content

Comment

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

The feedback is collated and attached

The feedback is interpreted correctly

A sales analysis ids performed where this is part of the

evaluation strategy

6. 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%.

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.

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

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”

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

Menu Assessment CriteriaElement 4: Write menu content CommentComment S NYS S NYS

5 Element 1: Identify customer requirementsThe menu/dish is written in an appealing way, creating interestThe type of customer relevant for the menu/establishment

is identifiedClassical garnishes are used correctly according to

conventions (e.g. a Wiener Schnitzel must use veal; if pork The cuisine style (s) are identified or chicken is used it must refer to pork/chicken Schnitzel The menu types used in the establishment are identified

“Vienna Style”

The common popular items sold in the establishment are The key features in each dish/menu are clearly listed identified

The correct culinary terms are used and explained where

An indicative pricing structure is provided for the basis of relevant comparison The menu structure is correct in order

The print type/font is clearly legible

Element 2: Plan menus

The menu contains the number of dishes/choices as per instruction relevant for the menu typeElement 5: Evaluate menu success

The menu /dishes is evaluated using evaluation methods dishes provided use a s asonal variety where relevantoutlines in the instructions

The methods of cookery used for the dishes within one The feedback is collated and attached

menu type provide variety and repetitions are avoidedThe feedback is interpreted correctly

The colours within dishes and in a menu type are A sales analysis ids performed where this is part of the appealing

evaluation strategy

Dishes within a menu type provide a variety of tastes

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

The dishes / menu type is/are suitable for the clientele identified in section 1

Element 3: Cost menus

Each commodity is listed in a standard recipe card

The yield test values are establishes in a yield test sheet

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 the menu does not exceed 28%

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

Element 4: Write menu content

Comment

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

The feedback is collated and attached

The feedback is interpreted correctly

A sales analysis ids performed where this is part of the

evaluation strategy

7. 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)

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.

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.

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 6”

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

Element 4: Write menu content

Comment

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

The feedback is collated and attached

The feedback is interpreted correctly

A sales analysis ids performed where this is part of the

evaluation startegy

8. 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 of 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.

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, accordingly. Attach this draft and comments to this assessment marked “Menu 7”

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

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”

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

Element 4: Write menu content

Comment

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

The feedback is collated and attached

The feedback is interpreted correctly

A sales analysis ids performed where this is part of the

evaluation strategy

SITHKOP002_Plan and cost basic menus.docx

12.01.20

Modified @ Blue Bay College Version 1.0

Page 10 of 2

SITHKOP002_Plan and cost basic menus.docx

12.01.20

Modified @ Blue Bay College Version 1.0

Page 10 of 2

SITHKOP002_Plan and cost basic menus.docx

12.01.20

Modified @ Blue Bay College Version 1.0

Page 10 of 2