SITHKOP002 Plan and Cost Basic Menus

Please discuss this with the learner and circle yes or no for each question.

Is the learner ready for assessment?

Have you explained the assessment process and tasks?

Does the learner understand which evidence is to be collected and how?

Have the learner’s rights and the appeal system been fully explained?

Have you discussed any special needs or reasonable adjustments to be considered during the assessment?
Does the learner have access to all required resources?

Task 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.

Task 2

1. Working individually or in groups of four (4) maximum, you and your group are required to develop and cost the following menus based on the customer profile in Assessment Task 1:

Note: Each student must submit a copy of the project.

Seasonal Ala carte Menu
Cyclical Buffet Menu
Degustation Menu
Set Ethnic Menu

2. Once developed, obtain feedback from your either your Trainer/Chef/ Manager/ Peers or customers. Document this feedback in the assessment checklist section

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

Colours
Cooking methods
Delicacies
Flavours
Nutritional values
Presentation
Seasonally available ingredients
Tastes
Textures

4. Attach the completed menus and relevant costing templates.

5. Complete the menu assessment checklists for each menu before submitting.