Assessment Task 2_Plan and Cost Basic Menus

Student Handout
Assessment 2: Product based - Project
Unit Code &
SITHKOP002: Plan and Cost Basic Menus
Title:
Family Given Preferred
Student Name:
Andriany Athalia Atha

Student ID: 20063272 Group 3COS

STUDENT DECLARATION (upon completion): I declare that no part of this assessment has been
copied from any other person's work, except where due acknowledgment is made in the text, and no
part of this assessment has been written for me by any other person except where such collaboration
has been authorised by the assessor concerned.

Student Signature: ________________________________ Date: 03/10/2021

Assessor Product Checklist Assessment 2
Evidence demonstrated the following: Not
Satisfactory
satisfactory
()
()
1.  Each dish only used once
2.  Daily food cost between $5.00 -$7.00

Outcome: Satisfactory Not Satisfactory

Assessor’s name: DAVID GILIGAN

Assessor’s signature:

Date:

These instructions must be read in conjunction with the Unit Outline.

Cheating and plagiarism is considered academic misconduct and will not be tolerated at
WAI. Refer to ‘Cheating, Plagiarism and Collusion’ statement in the current ‘Student A to Z
Guide’.
You need to complete the assignment in a written format.
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
Instructions characteristics and use to inform menu planning
 develop and cost each of the following menu types based on above information:
 buffet
 cyclical
The ‘Product Checklist’ can be used during this assessment task. Please ensure that you
review this checklist prior to undertaking the assessment task. If they are unsure of any
task or question please ask you teacher for clarification.

Context and  Location: simulated workplace

conditions for
ATHALIA ANDRIANY_20063272
 Assessment Task 2_Plan and Cost Basic Menus

 Timeframe: 45 minutes
assessment  Open book
 Refer to assessment conditions in the unit of competency and how they apply
Reasonable Extra time may be given to complete this assessment task by your assessor.
adjustment
Resources, Course learning materials
equipment & Assessor checklist
materials Calculator
required
Standard
 To be assessed as satisfactory for this assessment each performance standard must be
demonstrated satisfactorily.
Decision
making rule  Successful completion of the assessment activity requires you to submit the required
pieces of evidence that demonstrate the performance standard outlined. Criteria will
be ticked off as satisfactory when the assessor has reviewed the evidence provided
against the Product checklist
Reassessment and appeal information is to be read in conjunction with the Unit Outline.
Reassessment
If you do not address all criteria correctly on your first attempt, then your assessor will give
you the opportunity to have a 2nd attempt.
The 2nd attempt can only receive a competent result, not a graded result (if it is a graded
assessment).
Your trainer will provide guidance as to the areas of the learning materials that you need to
Reassessment review.
and assessment You must satisfactorily complete all assessment tasks to be deemed competent in this unit.
appeals Assessment Appeals for WAI
If students wish to appeal an assessment decision they should initially talk with the
trainer/assessor and see if the situation can be resolved. If they are not satisfied with the
outcome they may then lodge a formal complaint.
For further information refer to the:
 WAI Student Academic and Non-Academic Grievance Complaints Policy
 WAI Student Academic and Non-Academic Grievance Complaints Procedure

ATHALIA ANDRIANY_20063272
 Assessment Task 2_Plan and Cost Basic Menus

Assessment Task 2: Cycle/ Buffet Menu

You have just taken over as Head Chef of a small boutique hotel in the Yarra Valley. You have a group of 50 guests who are attending a conference nearby for an entire week.
Your restaurant normally does A La Carte breakfast but your guests all need to eat by 8:00 am. You decide to create a small Buffet menu for a speedier service. To keep some variety, you are
going to spread your dishes over a seven-day cycle.
Having found the cost of each component (provided), you need to keep each day’s food cost between $5.00 - $7.00
You can only use each dish once, ALSO, the cost of each item should be included in each box.
Please complete this document in full and submit the correct naming convention by the date provided by your teacher.

Day Monday Tuesday Wednesday Thursday Friday Saturday Sunday

Eggs Omelette $0.55 Boiled $0.43 Frittata $0.90 French toast $1.05 Poached $0.43 Scrambled $0.43 Fried $0.43

Protein side Ham $2.40 Bacon $1.90 Sausage $0.98 Black Pudding Prosciutto $3.15 Smoked salmon Cured ocean trout
$3.50 $4.10 $3.00

Veg Side Grilled tomato Roast Kipflers Mushrooms $1.10 Hash Browns Baby Spinach Baked beans $0.55 Avocado $1.00
$0.80 $0.85 $0.55 $1.50

Fruit Stewed fruit & Peaches and Strawberries and Melon; honeydew Watermelon & Mango & Grapefruit and
berry compote grapes $1.95 kiwifruit $2.15 and cantaloupe Pineapple $1.63 Passionfruit $1.80 mixed berries
$2.05 $1.25 $2.22

Cost per day $5.8 $5.13 $5.13 $6.35 $6.71 $6.88 $6.65

ATHALIA ANDRIANY_20063272
 Assessment Task 2_Plan and Cost Basic Menus

Eggs Protein sides Vegetable sides Fruit of the day

Scrambled Smoked salmon Hash Browns Mango and passionfruit
$0.43 $4.10 $0.55 $1.80
Poached Sausage Avocado Melon; honeydew cantaloupe
$0.43 $0.98 $1.00 $1.25
Fried Bacon Baby Spinach Watermelon and pineapple
$0.43 $1.90 $1.50 $1.63
Boiled Ham Mushroom Stewed fruit & berry compote
$0.43 $2.40 $1.10 $2.05
Frittata Black Pudding Grilled tomato Strawberries and kiwifruit
$0.90 $3.50 $0.80 $2.15
French Toast Prosciutto Baked beans Grapefruit and mixed berries
$1.05 $3.15 $0.55 $2.22
Omelette Cured Ocean Trout Roast kipflers Peaches and grapes
$0.55 $3.00 $0.85 $1.95

ATHALIA ANDRIANY_20063272