Plan and cost recipes

SITHKOP010 Plan and cost recipes
Learner Assessment Pack
V 1.0_ October 2022

Evidence recorded Evidence Type/ Method of assessment Evidence Submitted
Unit Assessment 1 Unit Knowledge Assessment (UKA) Yes / No
Unit Assessment 2 Unit Skills Assessment (USA) Yes / No

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CONTENTS
UNIT OVERVIEW ……………………………………………………………………………………………………………………………………… 3
SITHKOP010 PLAN AND COST RECIPES ……………………………………………………………………………………………………… 3
Unit Description ……………………………………………………………………………………………………………………………………… 3
AQF SPECIFICATIONS FOR ASSESSMENTS ………………………………………………………………………………………………………………… 5
Knowledge……………………………………………………………………………………………………………………………………………… 5
Skills ……………………………………………………………………………………………………………………………………………………… 6
Application …………………………………………………………………………………………………………………………………………….. 6
ACSF SPECIFICATIONS AND FOUNDATION SKILLS……………………………………………………………………………………………………….. 6
S
UBMITTING ASSESSMENTS………………………………………………………………………………………………………………………………… 6
TRAINING RESOURCES……………………………………………………………………………………………………………………………………….. 6
UNIT ASSESSMENT PLAN ………………………………………………………………………………………………………………………….. 7
UNIT ASSESSMENT 1………………………………………………………………………………………………………………………………… 8
UNIT KNOWLEDGE ASSESSMENT (UKA) ………………………………………………………………………………………………………. 8
STUDENT TO COMPLETE AND SUBMIT………………………………………………………………………………………………………… 8
STUDENT INSTRUCTIONS:…………………………………………………………………………………………………………………………………… 9
UNIT ASSESSMENT 2………………………………………………………………………………………………………………………………..13
UNIT SKILLS ASSESSMENT (USA) ………………………………………………………………………………………………………………..13
STUDENT TO COMPLETE AND SUBMIT………………………………………………………………………………………………………..13
PROJECT ASSIGNMENT ………………………………………………………………………………………………………………………. 14
APEX AUSTRALIA VOCATIONAL EDUCATION | SITHKOP010 – Learner Assessment Pack v1.0 – October_2022 CRICOS: 03156M RTO
Code: 91606
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UNIT OVERVIEW
SITHKOP010 PLAN AND COST RECIPES
UNIT DESCRIPTION
This unit describes the performance outcomes, skills and knowledge required to plan
and cost basic menus for dishes or food product ranges for any type of cuisine or food
service style. It requires the ability to identify customer preferences, plan menus to meet
customer and business needs, cost menus and evaluate their success.
The unit applies to hospitality and catering organisations. Menus can be for ongoing food
service, for an event or function, or for a food product range such as patisserie products.
It applies to cooks, patissiers and catering personnel who usually work under the guidance
of more senior chefs.

Element Performance Criteria
1.Identify
customer
preferences.
1.1.Identify current customer profile for the food business.
1.2.Analyse food preferences of customer base
2.Plan
menus.
2.1.Generate a range of ideas for menus for dishes or food production
ranges, assess their merits, and discuss with relevant personnel.
2.2.Choose menu items to meet customer preferences.
2.3.Identify organisational service style and cuisine, and develop suitable
menus.
2.4.Include balanced variety of dishes or food production items for the
style of service and cuisine.
3.Cost
menus.
3.1.Itemise proposed components of included dishes or food production
items.
3.2.Calculate portion yields and costs from raw ingredients.
3.3.Assess cost-effectiveness of proposed dishes or food production
items and choose menu items that provide high yield.
3.4.Price menu items to ensure maximum profitability.
4. Write
menu
content.
4.1.Write menus using words that appeal to customer base and fit with
the business service style.
4.2.Use correct names for style of cuisine.
4.3.Use descriptive writing to promote sale of menu items.
5.Evaluate
menu
success.
5.1.Seek ongoing feedback from customers and others, and use to
improve menu performance.
5.2.Assess success of menus against customer satisfaction and sales data.
5.3.Adjust menus based on feedback and profitability.
Performance Evidence
identify and evaluate the food preferences of customer groups with differing
characteristics and use to inform menu planning

APEX AUSTRALIA VOCATIONAL EDUCATION | SITHKOP010 – Learner Assessment Pack v1.0 – October_2022 CRICOS: 03156M RTO
Code: 91606
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develop and cost each of the following menu types based on above information:
à la carte
buffet
cyclical
degustation
ethnic
set
table d’hôte
seasonal
evaluate success of the above menus by obtaining at least two of the following types of
feedback:
customer satisfaction discussions with:
o customers
o employees during the course of each business day
o customer surveys
improvements suggested by:
o customers
o managers
o peers
o staff
o supervisors
o suppliers
regular staff meetings that involve menu discussions
seeking staff suggestions for menu items
develop the above menus within commercial time constraints, demonstrating:
use of balanced variety of dishes and ingredients
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
methods for achieving desired profit margins, mark-up procedures and rates
use of different types and styles of menus for dishes or food production ranges.
Knowledge Evidence
organisation-specific information:
sources of information on current customer profile and food preferences
service style and cuisine
costs of supply for ingredients
methods and formulas for calculating portion yields and costs from raw ingredients:
butcher’s test
standard measures
standard yield tests
hospitality and catering industry desired profit margins, mark-up procedures and rates
different types and styles of menus for dishes or food production ranges for different
types of food outlets
range of food preferences relating to:
contemporary eating habits
cultural and ethnic influences
popular menu items
quick service foods
seasonal dishes

APEX AUSTRALIA VOCATIONAL EDUCATION | SITHKOP010 – Learner Assessment Pack v1.0 – October_2022 CRICOS: 03156M RTO
Code: 91606
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variety of food products
differing characteristics of customer groups:
age range
buying power
gender
income level
social and cultural background
influence of seasonal products and commodities on menu content
naming conventions and culinary terms for a variety of cuisines
formats for and inclusion of menus presented to customers
methods of assessing the popularity of menu items:
customer surveys
popularity index
sales data.
Assessment conditions
Skills must be demonstrated in an operational commercial kitchen. This can be: •an
industry workplace •a simulated industry environment, such as a training kitchen
servicing customers.
Assessment must ensure access to:
commercial information:
preferred supplier arrangements
purchase specifications
sources of negotiated cost of supply:
tariffs
price lists
product information:
food preparation lists
menus for restaurants
price lists
recipes
costs of food supply for food service businesses
menus for the variety of cuisines and service styles specified in the
performance evidence.

AQF SPECIFICATIONS FOR ASSESSMENTS
This assessment is set in accordance with the criteria for AQF Level 4. As stated in the
AQF specification for the Diploma qualifications must be designed and accredited to
enable graduates to demonstrate the learning outcomes expressed as knowledge, skills
and the application of knowledge and skills specified in the level 5 criteria and the Diploma
descriptor.
Students at this level will have specialised knowledge and skills for skilled/paraprofessional work and/or further learning.
KNOWLEDGE
Students at this level will have technical and theoretical knowledge in a specific area or a
broad field of work and learning.

APEX AUSTRALIA VOCATIONAL EDUCATION | SITHKOP010 – Learner Assessment Pack v1.0 – October_2022 CRICOS: 03156M RTO
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SKILLS
Students at this level will have a broad range of cognitive, technical and communication
skills to select and apply methods and technologies to:
• analyse information to complete a range of activities
• provide and transmit solutions to sometimes complex problems
• transmit information and skills to others
APPLICATION
Students at this level will apply knowledge and skills to demonstrate autonomy, judgement
and defined knowledge responsibility in known or changing contexts and within broad but
established parameters
ACSF SPECIFICATIONS AND FOUNDATION SKILLS
The term ‘Foundation Skills’ is currently used to include the core skills defined in the
Australian Core Skills Framework (ACSF) as well as the employability skills identified by
employers as critical for effective performance in the workplace. The core skills of the
ACSF include reading, writing, oral communication, numeracy and learning.
Foundation skills encompass the core skills of reading, writing, oral communication,
numeracy and learning as described by the Australian Core Skills Framework (ACSF), and
the Employability Skills/Core Skills for Work. They exist on a continuum from very basic
skills to highly-developed and specialist skills. The foundation skills have been addressed
in the assessment as part of the performance criteria for this unit.
Should the student still be deemed ‘Not Competent’, the student should be offered the
opportunity to undertake a supplementary assessment or appeal the result.
SUBMITTING ASSESSMENTS
Students should submit assessment tasks with the provided cover sheet.
Assessments should be submitted on or before their due date. Extensions for individual
assessment tasks may be negotiated in specific circumstances. Consultation on this must
occur prior to the due date and extensions due to illness will require a medical certificate.
Extensions must be confirmed by the Academic Manager in writing.
TRAINING RESOURCES
The student will have access to the following:
AIE Student Workbook
PowerPoint presentation
Learner Assessment Pack (LAP)
Access to a computer, the Internet and word-processing system such as MS Word.
APEX AUSTRALIA VOCATIONAL EDUCATION | SITHKOP010 – Learner Assessment Pack v1.0 – October_2022 CRICOS: 03156M RTO
Code: 91606
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UNIT ASSESSMENT PLAN
To demonstrate competence in this unit, you must be assessed as satisfactory in each of
the following assessment part.

Evidence recorded Evidence Type/ Method of assessment Evidence
Submitted
Unit Assessment 1 Unit Knowledge Assessment (UKA) Yes / No
Unit Assessment 2 Unit Skills Assessment (USA) Yes / No

APEX AUSTRALIA VOCATIONAL EDUCATION | SITHKOP010 – Learner Assessment Pack v1.0 – October_2022 CRICOS: 03156M RTO
Code: 91606
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UNIT ASSESSMENT 1
UNIT KNOWLEDGE ASSESSMENT (UKA)
STUDENT TO COMPLETE AND SUBMIT

APEX AUSTRALIA VOCATIONAL EDUCATION | SITHKOP010 – Learner Assessment Pack v1.0 – October_2022 CRICOS: 03156M RTO
Code: 91606
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STUDENT INSTRUCTIONS:
You are required to demonstrate the knowledge you have gained from undertaking
SITHKOP010 Plan and cost recipes unit of competency.
All questions must be answered correctly to be completed satisfactorily.
All knowledge assessments are untimed and are conducted as open book (this means
student can refer to textbooks or any resources).
Student may handwrite/use computers to answer the questions.
This assessment task may be completed in a classroom, at home, learning
management system (i.e. Moodle), or independent learning environment.
You must complete all questions unassisted by the assessor or other personnel but
may refer to reference material as needed.
Submission details
The Assessment Task is due on the date specified by your trainer. Any variations
to this arrangement must be approved in writing by your trainer.
Fill out and attach the Assessment Submission form to the documents you are
submitting to be marked.
Please answer each question on a separate page provided and clearly indicate the
question number at the top of the page.
The Trainer/Assessor may further prompt and question in order to receive
answers of appropriate quality or if further clarification is required and to
validate authenticity of your submitted work.

APEX AUSTRALIA VOCATIONAL EDUCATION | SITHKOP010 – Learner Assessment Pack v1.0 – October_2022 CRICOS: 03156M RTO
Code: 91606
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Q1. List 3 sources of information you can use in your workplace to obtain information on
customer profile and food preferences:
Q2. What are the service style(s) and cuisine(s) used in your workplace or any other restaurant
that you have worked in? List all that apply and list menu examples which are used for each
service style or type of cuisine used:

Cuisine Service Style Menu examples

Q3.Complete the following yield tests, calculating the Net yield per Kg and the net portion cost
for each commodity based on the net cost per Kg and the portion size per kg provided.

Commodit
y
$ /
kg
Trimming
s
Net Yield/
kg
Net
cost/kg
Portions
/kg
Net Portion Cost/
$
Vegetable
s
Beans 2.95 16% 3.51 0.100
Broccoli 4.85 24% 6.38 0.100
Carrots 1.40 16% 1.67 0.100
Cauliflowe
r
5.75 22% 7.37 0.100
Kohlrabi 4.28 32% 6.29 0.100
Spinach 10.6
0
18% 12.93 0.100
Onions 2.45 14% 2.85 0.050
Meat
Sirloin 16.8
0
26% 22.70 0.280
Loin of
Pork
14.8
0
14% 17.21 0.250
Leg of
Lamb
8.90 27% 12.19 0.250

APEX AUSTRALIA VOCATIONAL EDUCATION | SITHKOP010 – Learner Assessment Pack v1.0 – October_2022 CRICOS: 03156M RTO
Code: 91606
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Q4. How would the profit margins and menu type differ in a fine dining establishment compared
to a bistro or pub?
What would be cost factors you would need to consider for each of these operations?

Bistro, Pub Fine dining establishment
Menu type and Margins Menu type and Margins
Cost Factors Cost Factors

Q5. Go to the Sydney markets website www.sydneymarkets.com.au and provide an overview of
the fruit and vegetables in season relevant to the month you are undertaking this assessment.
Select 3 seasonal recipes from the recipe section on that site which could be used for a seasonal
3-course menu.
Q6.Go to the Australia Tourism website http://www.australia.com/en/things-to-do/food-andwine/the-best-halal-restaurants-in-australia.html, select 3 restaurants from 2 different states
(then click in each on “view more information”) and create 3 different ethnic menus from the
different dishes offered by restaurants which provide a link.

Restaurant 1 Restaurant 2 Restaurant 3
Menu 1 Menu 2 Menu 3

Q7. Go to the following 2 websites and identify 6 different trends for food and beverages in
Australia for 2016:
http://ausfoodnews.com.au/2015/10/21/top-global-food-and-drink-trends-for-2016.html
https://foodmag.com.au/clean-eating-to-be-the-major-food-and-beverage-trend-in-2016/

APEX AUSTRALIA VOCATIONAL EDUCATION | SITHKOP010 – Learner Assessment Pack v1.0 – October_2022 CRICOS: 03156M RTO
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Q8. Customer characteristics vary according to a wide range of factors. Give general examples of
how each of the following characteristics will impact on your planning of menus and menu styles
in an establishment:

Customer Characteristic Impact on menu planning and menu style
age range
buying power
gender
income level
social and cultural background

Q9. Design a customer questionnaire which you can use to evaluate the following types of
menus for your practical assessment.
The questions need to be clear and objective. The questions must be rated from e.g. 1-5 (1 is
poor/5 is excellent). Allow a space at the end to permit customers to comment.
Remember, the aim of your questions is to obtain valid feedback and to enable you to make
improvements to your menus.
à la carte
buffet
cyclical
degustation
ethnic
set
table d’hôte
seasonal
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UNIT ASSESSMENT 2
UNIT SKILLS ASSESSMENT (USA)
STUDENT TO COMPLETE AND SUBMIT

APEX AUSTRALIA VOCATIONAL EDUCATION | SITHKOP010 – Learner Assessment Pack v1.0 – October_2022 CRICOS: 03156M RTO
Code: 91606
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PROJECT ASSIGNMENT
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:
Recipe Source:
Futura Group, e
coach recipes
SITHKOP010
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 2:
Recipe Source:
Futura Group, e
coach recipes
SITHKOP010
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

APEX AUSTRALIA VOCATIONAL EDUCATION | SITHKOP010 – Learner Assessment Pack v1.0 – October_2022 CRICOS: 03156M RTO
Code: 91606
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seeking staff suggestions for
menu items
Menu 3:
Recipe Source:
Futura Group, e
coach recipes
SITHKOP010
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 4:
Recipe Source:
Futura Group, e
coach recipes
SITHKOP010
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 5:
Recipe Source:
Futura Group, e
coach recipes
SITHKOP010
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: à la carte customer satisfaction discussions
customer surveys

APEX AUSTRALIA VOCATIONAL EDUCATION | SITHKOP010 – Learner Assessment Pack v1.0 – October_2022 CRICOS: 03156M RTO
Code: 91606
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Recipe Source:
Futura Group, e
coach recipes
SITHKOP010
No. of serves:
buffet
cyclical
degustation
ethnic
set, table d’hôte
seasonal
improvements suggested by:
customers
managers
peers
staff
supervisors
suppliers
regular staff meetings that
involve menu discussions
seeking staff suggestions for
menu items
Menu 7:
Recipe Source:
Futura Group, e
coach recipes
SITHKOP010
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

APEX AUSTRALIA VOCATIONAL EDUCATION | SITHKOP010 – Learner Assessment Pack v1.0 – October_2022 CRICOS: 03156M RTO
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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

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Code: 91606
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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
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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?

Menu 1 Assessment Criteria S NS Comment
Element 1: Identify customer requirements
The type of customer relevant for the menu/establishment is identified
The cuisine style (s) are identified
The menu types used in the establishment are identified
The common popular items sold in the establishment are identified
An indicative pricing structure is provided for the basis of comparison
Element 2: Plan menus S NS Comment
The menu contains the number of dishes/choices as per instruction
relevant for the menu type
The dishes provided use a seasonal variety where relevant
The methods of cookery used for the dishes within one menu type
provide variety and repetitions are avoided
The colours within dishes and in a menu type are appealing
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 S NS Comment
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 each dish does not exceed 34%
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 S NS Comment
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 S NS Comment
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

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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.
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. 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?

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Menu 2 Assessment Criteria S NS Comment
Element 1: Identify customer requirements
The type of customer relevant for the menu/establishment is identified
The cuisine style (s) are identified
The menu types used in the establishment are identified
The common popular items sold in the establishment are identified
An indicative pricing structure is provided for the basis of comparison
Element 2: Plan menus S NS Comment
The menu contains the number of dishes/choices as per instruction
relevant for the menu type
The dishes provided use a seasonal variety where relevant
The methods of cookery used for the dishes within one menu type
provide variety and repetitions are avoided
The colours within dishes and in a menu type are appealing
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 S NS Comment
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 each dish does not exceed 34%
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 S NS Comment
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 S NS Comment
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

APEX AUSTRALIA VOCATIONAL EDUCATION | SITHKOP010 – Learner Assessment Pack v1.0 – October_2022 CRICOS: 03156M RTO
Code: 91606
Page 22 of 31
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:
o colours
o cooking methods
o delicacies
o flavours
o nutritional values
o presentation
o 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 3”
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?

APEX AUSTRALIA VOCATIONAL EDUCATION | SITHKOP010 – Learner Assessment Pack v1.0 – October_2022 CRICOS: 03156M RTO
Code: 91606
Page 23 of 31

Menu 3 Assessment Criteria S NS Comment
Element 1: Identify customer requirements
The type of customer relevant for the menu/establishment is identified
The cuisine style (s) are identified
The menu types used in the establishment are identified
The common popular items sold in the establishment are identified
An indicative pricing structure is provided for the basis of comparison
Element 2: Plan menus S NS Comment
The menu contains the number of dishes/choices as per instruction
relevant for the menu type
The dishes provided use a seasonal variety where relevant
The methods of cookery used for the dishes within one menu type
provide variety and repetitions are avoided
The colours within dishes and in a menu type are appealing
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 S NS Comment
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 each dish does not exceed 34%
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 S NS Comment
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 S NS Comment
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

APEX AUSTRALIA VOCATIONAL EDUCATION | SITHKOP010 – Learner Assessment Pack v1.0 – October_2022 CRICOS: 03156M RTO
Code: 91606
Page 24 of 31
3. Menu 4 – Plan a 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:
o colours
o cooking methods
o delicacies
o flavours
o nutritional values
o presentation
o 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 4”
D. Establish standard recipe cards for each dish, listing the ingredients and required
quantities, which must reflect the portion sizes for a degustation menu based on the
number of courses provided.
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 4”
I. What was the feedback received, and accordingly what should be improved for a
degustation menu in the future?

APEX AUSTRALIA VOCATIONAL EDUCATION | SITHKOP010 – Learner Assessment Pack v1.0 – October_2022 CRICOS: 03156M RTO
Code: 91606
Page 25 of 31

Menu 4 Assessment Criteria S NS Comment
Element 1: Identify customer requirements
The type of customer relevant for the menu/establishment is identified
The cuisine style (s) are identified
The menu types used in the establishment are identified
The common popular items sold in the establishment are identified
An indicative pricing structure is provided for the basis of comparison
Element 2: Plan menus S NS Comment
The menu contains the number of dishes/choices as per instruction
relevant for the menu type
The dishes provided use a seasonal variety where relevant
The methods of cookery used for the dishes within one menu type
provide variety and repetitions are avoided
The colours within dishes and in a menu type are appealing
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 S NS Comment
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 each dish does not exceed 34%
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 S NS Comment
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 S NS Comment
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

APEX AUSTRALIA VOCATIONAL EDUCATION | SITHKOP010 – Learner Assessment Pack v1.0 – October_2022 CRICOS: 03156M RTO
Code: 91606
Page 26 of 31
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%.
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. 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”
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?

APEX AUSTRALIA VOCATIONAL EDUCATION | SITHKOP010 – Learner Assessment Pack v1.0 – October_2022 CRICOS: 03156M RTO
Code: 91606
Page 27 of 31

Menu 5 Assessment Criteria S NS Comment
Element 1: Identify customer requirements
The type of customer relevant for the menu/establishment is identified
The cuisine style (s) are identified
The menu types used in the establishment are identified
The common popular items sold in the establishment are identified
An indicative pricing structure is provided for the basis of comparison
Element 2: Plan menus S NS Comment
The menu contains the number of dishes/choices as per instruction
relevant for the menu type
The dishes provided use a seasonal variety where relevant
The methods of cookery used for the dishes within one menu type
provide variety and repetitions are avoided
The colours within dishes and in a menu type are appealing
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 S NS Comment
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 each dish does not exceed 34%
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 S NS Comment
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 S NS Comment
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

APEX AUSTRALIA VOCATIONAL EDUCATION | SITHKOP010 – Learner Assessment Pack v1.0 – October_2022 CRICOS: 03156M RTO
Code: 91606
Page 28 of 31
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)
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. 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”
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 method
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?

APEX AUSTRALIA VOCATIONAL EDUCATION | SITHKOP010 – Learner Assessment Pack v1.0 – October_2022 CRICOS: 03156M RTO
Code: 91606
Page 29 of 31

Menu 6 Assessment Criteria S NS Comment
Element 1: Identify customer requirements
The type of customer relevant for the menu/establishment is identified
The cuisine style (s) are identified
The menu types used in the establishment are identified
The common popular items sold in the establishment are identified
An indicative pricing structure is provided for the basis of comparison
Element 2: Plan menus S NS Comment
The menu contains the number of dishes/choices as per instruction
relevant for the menu type
The dishes provided use a seasonal variety where relevant
The methods of cookery used for the dishes within one menu type
provide variety and repetitions are avoided
The colours within dishes and in a menu type are appealing
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 S NS Comment
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 each dish does not exceed 34%
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 S NS Comment
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 S NS Comment
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

APEX AUSTRALIA VOCATIONAL EDUCATION | SITHKOP010 – Learner Assessment Pack v1.0 – October_2022 CRICOS: 03156M RTO
Code: 91606
Page 30 of 31
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 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:
o colours
o cooking methods
o delicacies
o flavours
o nutritional values
o presentation
o 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 method
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?

APEX AUSTRALIA VOCATIONAL EDUCATION | SITHKOP010 – Learner Assessment Pack v1.0 – October_2022 CRICOS: 03156M RTO
Code: 91606
Page 31 of 31

Menu 7 Assessment Criteria S NS Comment
Element 1: Identify customer requirements
The type of customer relevant for the menu/establishment is identified
The cuisine style (s) are identified
The menu types used in the establishment are identified
The common popular items sold in the establishment are identified
An indicative pricing structure is provided for the basis of comparison
Element 2: Plan menus S NS Comment
The menu contains the number of dishes/choices as per instruction
relevant for the menu type
The dishes provided use a seasonal variety where relevant
The methods of cookery used for the dishes within one menu type
provide variety and repetitions are avoided
The colours within dishes and in a menu type are appealing
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 S NS Comment
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 each dish does not exceed 34%
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 S NS Comment
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 S NS Comment
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