STUDENT

PROJECT/PORTFOLIO/REPORT ASSESSMENT TASK

Student Version
Task AT1 Task Name Develop and Cost Menus Portfolio
Number

Section A - Assessment Information

Student Name (use full name not
abbreviations or nicknames)

Student ID

Group number

Date Submitted

Unit(s) of competency (code and SITHKOP004: Develop Menus for Special Dietary
title) Requirements

Duration and/or due date Due date for submission of assessments 1 week after final
session. Your assessor will provide you with the due date on
commencement of this unit.

Task instructions

This is one of two (2) assessments the student must complete to achieve competency in the unit. The
student MUST achieve satisfactory in all areas of assessment.

In this assessment the student is required to develop, cost and evaluate five menus that meet at least
six different dietary requirements. Students must submit their completed portfolio in LCB Engage by
the due date.

Students will be provided with some class time to work on this assessment, however, it is expected
that the majority of this assessment will be completed outside of class.

All menu templates, calculation and costing documents and customer feedback templates are
located in the resource section of this unit in LCB Engage.

Students must develop each of the following menus within commercial time-constraints:

 Menu 1: 3 course menu to reflect requirements for customer groups who follow a lacto ovo
vegetarian diet.
 Menu 2: 3 course menu to reflect requirements for customer groups who follow a gluten-free
Halal diet.
 Menu 3: 3 course menu to reflect requirements for customer groups who are overweight and

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require a low fat and low cholesterol menu.

 Menu 4: 3 course menu to reflect requirements for customer groups who are children.
 Menu 5: 3 course low-sugar menu to reflect requirements for diabetic customer groups who
follow a vegan diet.
Menu Development

Each menu must reflect a variety of suitable foods/meals for each specific requirement and
incorporate sufficient choice by using the format and composition stated in each task.

In developing each menu, students must research modern contemporary café and restaurant menus
to assess current dietary trends and regimes (Vegetarian, Vegan, Macrobiotic, Micro-biotic,
Elimination, Low gluten etc). Students must provide references for the menus that they have
researched.

Each menu must be written creatively and use the correct culinary terminology. They must
demonstrate the basic principles and practices of nutrition and use a range of cookery methods that
maximise the nutritional value of food. Students can refer to their kitchen practical manuals for recipes.

All entrées must include three components; the main item, and accompaniment and an appropriate
sauce. All main course menu items must include a carbohydrate item, vegetable item and an
appropriate sauce. All desserts must include three components; the main item, and accompaniment
and an appropriate sauce.

Menu Costing

When developing Menu 2, students must calculate expenditure to determine the production costs by
completing each of the following:

 The overall cost per head and a standard recipe card (SRC) for 100 portions to calculate
ingredient cost, standard measures/portion cost, food cost percentage (%) and selling price.
 One yield test to calculate wastage and one butcher’s yield test
 Labour costs
 Operational costs (overheads, rent utilities)
Students must use high yielding products in their menus to promote cost effectiveness. Students must
assess the cost effectiveness menu items against budgetary constraints using the given food cost
percentage and set labour cost percentages. This is outlined in each task. All SRC’s, yield tests,
labour and operational costings must be completed using documents, templates and forms located
under resources on LCB engage.

To source the cost of individual ingredients please use the price list located under resources on LCB
Engage or Coles online.

Menu Evaluation

Students must develop a draft of each menu and obtain the following two types feedback:-

1. Staff suggestions for menu items.

2. Improvements to the menu suggested by either a peer, supervisor or supplier.

The feedback for each menu must be documented on the appropriate feedback form located under
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resources on LCB engage. Any adjustments to your draft menus must be reflected in your final menus.

TASK 1 Menu 1: Develop and cost a 3 course lacto ovo vegetarian menu

1a. You must develop, cost and evaluate a table d’ hôtel (set) menu comprising the following format:
 One vegetarian entrée comprising; main item, accompaniments and sauce.
 A choice of two vegetarian main courses that include a sauce

 One vegetarian dessert comprising three components; main item, accompaniment and sauce.

You must be creative in your menu writing and use the correct culinary terminology. Each menu item
must demonstrate the basic principles and practices of nutrition and use a range of cookery methods
that maximise the nutritional value of food.

1b. You must write a brief 100 word statement explaining current dietary trends and regimes for
vegetarian diets in contemporary café and restaurant menus. This must be referenced using the
Harvard referencing system.
1c. You must complete the following:

 Labour and operational costs for the menu. This must completed within budgetary constraints
using the template in the template.

Budgetary Constraints
Food cost percentage guideline Selling price guidelines

Entrées 20% Entrées $18 - $22

Main course 30% Main course $30 - $40

Dessert 15% Desserts $15 - $20
Labour and operational costs 62.5%
guidelines

1d. You must submit a draft copy of your menu to the both of the following for feedback:
1. To staff for suggestions for menu items
2. To either a peer, supervisor or supplier for improvements to the menu.
The feedback for each menu must be documented on the appropriate feedback form located under
resources on LCB engage. Any adjustments to your draft menus must be reflected in your final menus

TASK 2 Menu 2: Develop and cost a 3 course gluten-free Halal menu

2a. You must develop, cost and evaluate a table d’ hôtel (set) menu comprising the following format:
 Two Halal entrées comprising; main item and accompaniments.
 One Halal main course comprising; a main item, carbohydrate item, vegetable and sauce

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 One Halal dessert comprising three components; main item and accompaniments.

You must be creative in your menu writing and use the correct culinary terminology. Each menu item
must demonstrate the basic principles and practices of nutrition and use a range of cookery methods
that maximise the nutritional value of food.

2b. You must write a brief 100 word statement explaining current dietary trends and regimes for Halal
diets in contemporary café and restaurant menus. This must be referenced using the Harvard
referencing system.
2c. You must complete the following for each menu:

 The overall cost per head.

 A 100 portion standard recipe card (SRC) that includes ingredient cost, portion cost, food cost
percentage (%) and selling price including 10% GST for each menu item. This must completed
within budgetary constraints

 One yield test and one butchery yield test to calculate wastage, new cost per kg and cost factor
ratio.

 Labour and operational costs for the menu. This must completed within budgetary constraints.

Budgetary Constraints
Food cost percentage guideline Selling price guidelines

Entrées 20% Entrées $18 - $22

Main course 30% Main course $30 - $40

Dessert 15% Desserts $15 - $20
Labour and operational costs 62.5%
guidelines

2d. You must submit a draft copy of your menu to the both of the following for feedback:

1. To staff for suggestions for menu items

2. To either a peer, supervisor or supplier for improvements to the menu.
The feedback for each menu must be documented on the appropriate feedback form located under
resources on LCB engage. Any adjustments to your draft menus must be reflected in your final menus
TASK 3 Menu 3: Develop and cost a 3 course menu for people who are overweight and
require a low fat and low cholesterol menu.
3a. You must develop, cost and evaluate a table d’ hôtel (set) menu comprising the following format:
 One entrée suitable for people who are overweight comprising; main item, accompaniment and
sauce.
 A choice of two main courses for people who are overweight comprising; a main item,
carbohydrate item, vegetable and sauce
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 One dessert for people who are overweight comprising three components; main item,
accompaniment and sauce.

You must be creative in your menu writing and use the correct culinary terminology. Each menu item
must demonstrate the basic principles and practices of nutrition and use a range of cookery methods
that maximise the nutritional value of food.

3b. You must write a brief 100 word statement explaining current dietary trends and regimes for people
who are overweight s in contemporary café and restaurant menus. This must be referenced using the
Harvard referencing system.
3c. You must complete the following for each menu:

 Labour and operational costs for the menu. This must completed within budgetary constraints

Budgetary Constraints
Food cost percentage guideline Selling price guidelines

Entrées 20% Entrées $18 - $22

Main course 30% Main course $30 - $40

Dessert 15% Desserts $15 - $20
Labour and operational costs 62.5%
guidelines
3d. You must submit a draft copy of your menu to the both of the following for feedback:
1. To staff for suggestions for menu items
2. To either a peer, supervisor or supplier for improvements to the menu.
The feedback for each menu must be documented on the appropriate feedback form located under
resources on LCB engage. Any adjustments to your draft menus must be reflected in your final menus

TASK 4 Menu 4: Develop and cost a 3 course menu for children

4a. You must develop, cost and evaluate a table d’ hôtel (set) menu comprising the following format:
 One entrée for children comprising; main item and accompaniments.
 A choice of two main courses for children comprising; a main item, carbohydrate item,
vegetable and sauce

 One dessert for children comprising three components; main item, accompaniment and sauce.

You must be creative in your menu writing and use the correct culinary terminology. Each menu item
must demonstrate the basic principles and practices of nutrition and use a range of cookery methods
that maximise the nutritional value of food.

4b. You must write a brief 100 word statement explaining current dietary trends and regimes for
children in contemporary café and restaurant menus. This must be referenced using the Harvard
referencing system.

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4c. You must complete the following for each menu:

 Labour and operational costs for the menu. This must completed within budgetary constraints.

Budgetary Constraints
Food cost percentage guideline Selling price guidelines

Entrées 20% Entrées $10 - $12

Main course 30% Main course $15 - $20

Dessert 15% Desserts $8 - $12
Labour and operational costs 62.5%
guidelines
4d. You must submit a draft copy of your menu to the both of the following for feedback:
1. To staff for suggestions for menu items
2. To either a peer, supervisor or supplier for improvements to the menu.
The feedback for each menu must be documented on the appropriate feedback form located under
resources on LCB engage. Any adjustments to your draft menus must be reflected in your final menus

TASK 5 Menu 5: Develop and cost a 3 course low-sugar menu for vegans who are
diabetic

5a. You must develop, cost and evaluate a table d’ hôtel (set) menu comprising the following format:
 Two vegan entrées comprising; main item and accompaniments.
 A vegan main course comprising; a main item, carbohydrate item, vegetable and sauce

 A vegan dessert comprising three components; main item, accompaniment and sauce.

You must be creative in your menu writing and use the correct culinary terminology. Each menu item
must demonstrate the basic principles and practices of nutrition and use a range of cookery methods
that maximise the nutritional value of food.

5b. You must write a brief 100 word statement explaining current dietary trends and regimes for
vegans in contemporary café and restaurant menus. This must be referenced using the Harvard
referencing system.
5c. You must complete the following for each menu:

 Labour and operational costs for the menu. This must completed within budgetary constraints

Budgetary Constraints
Food cost percentage guideline Selling price guidelines

Entrées 20% Entrées $18 - $22

Main course 30% Main course $30 - $40

Dessert 15% Desserts $15 - $20
Labour and operational costs 62.5%
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guidelines

5d. You must submit a draft copy of your menu to the both of the following for feedback:
1. To staff for suggestions for menu items
2. To either a peer, supervisor or supplier for improvements to the menu.
The feedback for each menu must be documented on the appropriate feedback form located under
resources on LCB engage. Any adjustments to your draft menus must be reflected in your final menus

Conditions for assessment

This is an individual assessment students MUST NOT copy work from others.
Students must write their full name, preferred name and enrolment number on the student version of
the assessment task (do not use nicknames or abbreviations).
Students are allowed minimal support only from the assessor e.g. asking for clarification of a question
This assessment must be word processed and submitted to the assessor online and also as a hard
copy with an LCB cover sheet via the LCB assignment box.
Students will be assessed as satisfactory or not satisfactory.
Students can appeal the assessment decision according to LCB assessment policy and procedure
Assessment appeals and will be dealt with in accordance with the Le Cordon Bleu assessment, and
academic appeals policies

Reasonable adjustment

Adjustments to assessments can be made so that students with an educational disadvantage have the same
opportunity to complete assessment tasks as other students, while maintaining the integrity of the assessment
outcome. This is covered in LCBA Assessment policy.

A hard copy of this assessment with the instructions will be handed out in class.

The students will have one opportunity to resubmit any sections assessed as unsatisfactory.

If the assessment is submitted after the due date, this will the only submission allowed with no re-
submission permitted.

Instructions on submitting your project/portfolio/report

 This is an individual assessment task. You must not copy the work of others.
 This is intended as a written assessment. Please make arrangements with your assessor at least
one week prior to the assessment due date if you feel you require special allowance or allowable
adjustment to this assessment (e.g. verbal assessment or additional time).
 Please write your full name on the student version of the assessment task (do not use nicknames
or abbreviations)
 You are allowed minimal support only from your assessor e.g. asking for clarification of a question

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 You must submit your work to your assessor/ online and also as a hard copy.
 You will be assessed as satisfactory or not satisfactory
 You can appeal the assessment decision according to LCB assessment policy and procedure

Equipment/resources students must supply: Equipment/resources to be provided by the

RTO or the workplace:

 Assignment submitted in Engage  A simulated industry environment.

 Hard copies of the student version of this
assessment task OR access to soft copies
 Computers, printers and software for costing
and developing menus and meal plans
 Internet access
 Library
 Australian Dietary Guidelines
 Recipes that accommodate a range of special
dietary requirements.

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Section B - Marking Guide

Below is a checklist for how this assessment task will be judged as satisfactory or not satisfactory.

Criteria for assessment Satisfactory Comment

Yes No

Task 1 Menu 1: Lacto Ovo Vegetarian Menu

B1: The student has developed a suitable lacto ovo vegetarian

menu
That meets the following criteria:
 The menu is in the correct format
 The menu demonstrates the basic principles and practices ☐ ☐
of nutrition
 The menu uses a range of appropriate cookery methods
 The menu uses the correct culinary terminology
B2: The student has explained current dietary trends and
regimes for vegetarian diets in contemporary café and restaurant
menus.
☐ ☐
B3: The student has completed the following correctly using the
templates on LCB engage:
 Labour and operational costings within budgetary ☐ ☐
constraints

B4: The student has evaluated the menu against dietary goals
and provided evidence of obtaining and responding to feedback
in the following areas:
 Staff suggestions for menu items
 Improvements to the menu suggested by either a peer,
supervisor or supplier.
 Feedback is completed using the feedback document on ☐ ☐
LCB engage and is signed by each person providing
feedback.
 Any adjustments to the draft menu is reflected in the final
menus

Criteria for assessment Satisfactory Comment

Yes No

Task 2 Menu 2: Gluten-Free Halal Menu

B1: The student has developed a suitable gluten-free Halal menu

That meets the following criteria:
☐ ☐
 The menu is in the correct format
 The menu demonstrates the basic principles and practices
of nutrition
 The menu uses a range of appropriate cookery methods

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Criteria for assessment Satisfactory Comment

 The menu uses the correct culinary terminology

B2: The student has explained current dietary trends and
regimes for people on Halal diets in contemporary café and
restaurant menus.
☐ ☐
B3: The student has completed the following correctly using the
templates on LCB engage:
 A standard recipe card for 100 portions of each menu item
which is calculated correctly in the following areas:
-Ingredient costs and portion costs
-Food cost percentage
-Selling price including GST
-Food costs within budgetary constraints
 A yield test for one menu item which is calculated correctly ☐ ☐
in the following areas:
-Wastage
-New cost per kg & cost factor ratio
 A Butcher’s yield test

 Labour and operational costings within budgetary

constraints

B4: The student has evaluated the menu against dietary goals
and provided evidence of obtaining and responding to feedback
in the following areas:
 Staff suggestions for menu items
 Improvements to the menu suggested by either a peer,
supervisor or supplier.
 Feedback is completed using the feedback document on ☐ ☐
LCB engage and is signed by each person providing
feedback.
 Any adjustments to the draft menu is reflected in the final
menus

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Criteria for assessment Satisfactory Comment

Yes No

Task 3 Menu 3: Menu for people who are overweight and require a low fat and low cholesterol
menu

B1: The student has developed a suitable menu for people who
are overweight and require a low fat and low cholesterol menu
that meets the following criteria:
 The menu is in the correct format
 The menu demonstrates the basic principles and practices ☐ ☐
of nutrition
 The menu uses a range of appropriate cookery methods
 The menu uses the correct culinary terminology
B2: The student has explained current dietary trends and
regimes for people who are overweight in contemporary café and
restaurant menus.
☐ ☐
B3: The student has completed the following correctly using the
templates on LCB engage:
 Labour and operational costings within budgetary ☐ ☐
constraints

B4: The student has evaluated the menu against dietary goals
and provided evidence of obtaining and responding to feedback
in the following areas:
 Staff suggestions for menu items
 Improvements to the menu suggested by either a peer,
supervisor or supplier.
 Feedback is completed using the feedback document on ☐ ☐
LCB engage and is signed by each person providing
feedback.
 Any adjustments to the draft menu is reflected in the final
menus

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Criteria for assessment Satisfactory Comment

Yes No

Task 4 Menu 4: Menu for children

B1: The student has developed a suitable menu children

That meets the following criteria:
 The menu is in the correct format
 The menu demonstrates the basic principles and practices ☐ ☐
of nutrition
 The menu uses a range of appropriate cookery methods
 The menu uses the correct culinary terminology
B2: The student has explained current dietary trends and
regimes for children in contemporary café and restaurant menus. ☐ ☐
B3: The student has completed the following correctly using the
templates on LCB engage:
 Labour and operational costings within budgetary ☐ ☐
constraints

B4: The student has evaluated the menu against dietary goals
and provided evidence of obtaining and responding to feedback
in the following areas:
 Staff suggestions for menu items
 Improvements to the menu suggested by either a peer,
supervisor or supplier.
 Feedback is completed using the feedback document on ☐ ☐
LCB engage and is signed by each person providing
feedback.
 Any adjustments to the draft menu is reflected in the final
menus

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Criteria for assessment Satisfactory Comment

Yes No

Task 5 Menu 5: Low Sugar Vegan Menu

B1: The student has developed a suitable low sugar vegan menu
suitable for diabetics
That meets the following criteria:
 The menu is in the correct format
 The menu demonstrates the basic principles and practices ☐ ☐
of nutrition
 The menu uses a range of appropriate cookery methods
 The menu uses the correct culinary terminology
B2: The student has explained current dietary trends and
regimes for vegan diets in contemporary café and restaurant
menus.
☐ ☐
B3: The student has completed the following correctly using the
templates on LCB engage:
 Labour and operational costings within budgetary ☐ ☐
constraints

B4: The student has evaluated the menu against dietary goals
and provided evidence of obtaining and responding to feedback
in the following areas:
 Staff suggestions for menu items
 Improvements to the menu suggested by either a peer,
supervisor or supplier.
 Feedback is completed using the feedback document on ☐ ☐
LCB engage and is signed by each person providing
feedback.
 Any adjustments to the draft menu is reflected in the final
menus

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Section C - Feedback to Student

Yes No
Has the candidate successfully completed this assessment task?
☐ ☐
Feedback to the candidate

Assessor Name Date

Assessor Signature

Student Name Date

Student Signature

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