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Project 2 instructions– Prepare and cost recipes

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Note:

· Role Play 1 forms part of this Project.

· This Assessment follows on from Project 1 and forms the basis of Project 3.

General learner instructions

You are required to provide a written report with evidence attached that proves you have used existing recipes from the facility that was the focus of Project 1 together with the information gained as a result of Project 1 to develop and cost recipes for that facility.

To do this you are required to:

· Read the Scenario below and use it as the basis for your Project.

· Describe the organisational service style and cuisine.

· Plan recipes for three (3) complete dishes from four (4) of the following types of menus:

· A la carte.

· Buffet.

· Cyclical.

· Degustation.

· Set or Table d’hôte.

· Each recipe is to be created in a recipe card spreadsheet, and must account for the following calculations:

· Recipe method.

· Portion size.

· Recipe ingredients, including units of measure.

· Recipe description.

· Required equipment.

· Food cost percentage.

· GST.

Context of assessment

During the assessment, the assessor will review your submissions and make notes on the Project Checklist.

You are advised to review this checklist to check your understanding of what the assessor will be looking for when they review your submission.

You may reference the learning content for this unit and/or conduct additional research.

Criteria for success

You must complete all tasks and demonstrate an understanding of required competencies in the Project Checklist. All documents must be completed in full and to the required standard.

You need to achieve a result of ‘Satisfactory’(S) for each task to receive the final assessment outcome of ‘Competent’ (C).

Where you are marked as ‘Not Yet Satisfactory’ (NYS) for any task, the final assessment outcome will be ‘Not Yet Competent’ (NYC). In such cases, you will be provided with an opportunity to repeat the assessment at a later date.

Once you have read and understood the instructions, click submit to continue.

Scenario

As Manager of the dining facility you have presented your evaluation of the customer research from Project 1 to management and they were very impressed with the work you had done. Congratulations!

Now they want you to take things further and develop a sample menu with recipes from a variety of different menu types so they can decide whether or not to change the direction and focus of the facility in order to enhance trade and improve profits.

They have requested you start by describing the current organisational service style and cuisine of the facility and then use your knowledge of the kitchen and the facility as well as the findings of the research to write up recipes for a selection of four (4) different menu types so they can see what these might look like. They are thinking there might be a need or an opportunity to expand the service delivery options and the trading hours of the facility to attract new markets in order to generate additional sales.

To give them proper information to assist their operational decision making they have also asked you to cost and price all recipes on each menu type and present your proposed recipes using a standard recipe card created in a spreadsheet format.

They have advised you they want the food cost percentage to be in the range of 30% to 35% of the selling price for each dish.

Project Checklist Project 2
Project tasks	S	NYS	Comments
1. Described the organisational service style and cuisine
a. Identified and described service style most commonly used in the facility (such as casual/plated; formal/fine-dining; casual buffet; formal/silver-service).
b. Gave average service time for a session based on each of the different menu types used.
c. Identified and described cuisine of the facility or described cuisines by menu types.
d. Identified type/s of recipes commonly used.
e. Identified typical number of courses on a menu-by-menu basis.
f. Detailed the ambience of the dining room describing table set-up for each menu type used.
2. Planned required types of menus	S	NYS	Comments
a. Presented a list of recipes considered for inclusion on a selection of four of the following menu types: à la carte, buffet, cyclical, degustation, set or table d’hôte.
b. Gave rationale for including each recipe on each draft menu including references to input/discuss with colleagues and supervisor in Role Play 1.
c. Presented recipes on each menu type that aligned with facility’s service style, cuisine, ambience and/or identified customer needs, wants and preferences.
d. Presented recipes on each menu type that aligned with kitchen’s capacity to produce each dish.
e. Presented recipes on each menu type that aligned with identified customer profiles as identified in Project 1.
f. Presented recipes on each menu type that included a balanced variety of colours.
g. Presented recipes on each menu type that included a balanced variety of cooking methods.
h. Presented recipes on each menu type that included a balanced variety of delicacies.
i. Presented recipes on each menu type that included a balanced variety of flavours.
j. Presented recipes on each menu type that included a balanced variety of nutritional values.
k. Presented recipes on each menu type that included a balanced variety of presentation and service styles/options.
l. Presented recipes on each menu type that included a balanced variety of seasonally available ingredients.
m. Presented recipes on each menu type that included a balanced variety of tastes.
n. Presented recipes on each menu type that included a balanced variety of textures.
o. Listed each menu item correctly using menu terminology appropriate to the dish and cuisine.
3. Costed and priced required menus	S	NYS	Comments
a. Provided recipe and detailed and costed list of ingredients for each of the twelve recipes provided.
b. Explained sources of cost prices obtained for costing recipes showing use of same to calculate ingredient cost prices from supplier wholesale prices.
c. Identified portion/serve sizes for each of the above twelve recipes.
d. Used formulas to determine production yield (edible portion) from each of the above twelve recipes and cost per serve based on ingredients used and identified portion sizes.
e. Showed evidence of having calculated required mark-up and food cost percentage for each of the above twelve recipes.
f. Provided formulas for calculating selling price based on known food cost and required mark-up.
g. Demonstrated use of calculations to determine selling prices for each of the twelve recipes to achieve the desired mark-up.
h. Included prices for all recipes.
i. Completed development, writing, costing and pricing of menus by commercially representative time constraint imposed on submission date for the Project.
4. Developed recipes using standard recipe cards	S	NYS	Comments
Developed all twelve of above recipes using standard recipe cards in spreadsheet software with accurate formula calculations (where appropriate), including:
a. Recipe method.
b. Recipe portion size.
c. Recipe ingredients including units of measure for each ingredient.
d. Description of recipe and finished dish using accurate language to entice customers and maximise sales.
e. Equipment required for preparation and cooking of recipe.
f. Food cost percentage of recipe.
g. GST amount to be added to priced recipe.

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