SITHKOP015 Assessment 1 Knowledge

SITHKOP015
Design and cost menus
LEARNER ASSESSMENT
a
PACK
Learner Assessment Pack
Precision RTO Resources

Level 13, 269 Wickham St, Fortitude Valley 4006
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© 2022 Precision RTO Resources
SITHKOP015 – Design and cost menus (Release 1)
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SITHKOP015 - Design and cost menus (Release 1)

2 Learner Assessment Pack Produced 24 November 2022
© Precision RTO Resources
Version Control & Document History
Date Summary of modifications Version
24 November
Version 1 produced following assessment validation. 1.0
2022

Learner Assessment Pack Produced 24 November 2022
3
Table of Contents
Assessment Delivery .......................................................................................................................... 5
Candidate Information ...................................................................................................................... 6
Steps for Candidates.......................................................................................................................... 8
Reasonable Adjustment..................................................................................................................... 9
Resources Required for Assessment ................................................................................................ 10
Accessing Intranet Pages ................................................................................................................. 11
Assessment Agreement ................................................................................................................... 12
Contextualisation of Assessments by RTOs ...................................................................................... 15
Knowledge Assessment .............................................................................................................. 16
Assessment Workbook Checklist ................................................................................................ 34
Record of Assessment ................................................................................................................. 34


Assessment Delivery

5
Candidate Information
This Learner Assessment Pack is designed for you to complete the assessment for SITHKOP015 -
Design and cost menus (Release 1). It may refer to your own workplace/organisation, or to a
simulated business provided by your assessor.
The assessment tasks include Knowledge Assessment where you need to demonstrate your
knowledge and understanding of the unit, and the Practical Assessment, where you need to
demonstrate your skills required in the unit. It is recommended that you complete the Practical
Assessments in your own workplace/organisation. If you don’t have access to a real workplace, you
can complete the assessment in a simulated environment where resources and conditions similar to
a workplace must be accessed. Ensure to discuss this with your assessor prior to commencing with the
assessment.
Each Learner Assessment Pack is made up of four parts:

Assessment Delivery
Candidate Information
Steps for Candidate
Assessment Agreement
Assessment Tasks
Assessment Tasks, including:
 Knowledge Assessment
 Practical Assessment
Assessment Workbook Checklist
Recording
Record of Assessment

Before you commence your assessment, ensure that you have a good knowledge of the subject, have
thoroughly read your Learner Resource, and clearly understand the assessment requirements and the
expectations of the industry to which the assessment is related.
Assessments are designed to be completed using your industry/organisation, but your Registered
Training Organisation (RTO) may assist you by contextualising the unit to be completed in a simulated
workplace environment.
You will be required to demonstrate knowledge and skills which must be observed directly by your
assessor. Where the observation task may be difficult for the assessor to directly observed, a video
recording of the practical observation task must be submitted as supplementary evidence. Verification
from at least one third-party signatory, and preferably two or more witnesses is required to confirm
your demonstration of these practical knowledge and skills. These witnesses would usually be your
current or recent supervisors, or your assessor.
The practical assessment tasks may be completed using your own workplace, a simulated
environment, or a mix of both, as instructed by your assessor. To contextualise this assessment to
your industry/organisation, you may be asked by your assessor to provide additional information
based on your industry/organisation.
Instructions are given for each task. If you have questions, or unclear how to proceed, consult with
your assessor.
Records of all aspects of the assessment must be kept in your Learner Assessment Pack
The record of assessment is a legal document and must be signed, dated, and a copy stored as
required by your Registered Training Organisation (RTO).

7
Steps for Candidates

Your Learner Assessment Pack:
1. Upon receiving your Learner Assessment Pack, discuss with your assessor the expectations
and requirements of this assessment. You may also need to supply contact details of one or
two work referees who can confirm your skills in the industry.
Discuss with your assessor if you intend to undertake the practical assessment tasks based on
your employing organisation, in a simulated business, or in a mix of both.
2. Your Learner Assessment Pack is where you will get the task information. Complete each task
as instructed using either your own workplace, or using a simulated business, as discussed
with your assessor.
3. After you complete your assessment, gather and submit your evidence documents as detailed
in the task(s) in the timeframe agreed with your assessor.
Your assessor will advise you if there are any further steps for you to take to satisfactorily
complete this assessment.

Reasonable Adjustment
Adapted Reasonable Adjustment in teaching, learning and assessment for candidates with a disability
- November 2010 - Prepared by - Queensland VET Development Centre
Reasonable adjustment in VET is the term applied to modifying the learning environment or making
changes to the training delivered to assist a candidate with a disability. A reasonable adjustment can
be as simple as changing classrooms to be closer to amenities or installing a particular type of software
on a computer for a person with vision impairment.
Why make a reasonable adjustment?
We make reasonable adjustments in VET to make sure that candidates with a disability have:
 The same learning opportunities as candidates without a disability, and
 The same opportunity to perform and complete assessments as those without a disability.
Reasonable adjustment applied to participation in teaching, learning and assessment activities can
include:
 Customising resources and assessment activities within the training package or accredited
course
 Modifying the presentation medium
 Candidate support
 Use of assistive/adaptive technologies
 Making information accessible both before enrolment and during the course
 Monitoring the adjustments to ensure candidates needs continue to be met
Assistive/Adaptive Technologies
Assistive/Adaptive technology means ‘software or hardware that has been specifically designed to
assist people with disabilities in carrying out daily activities’ (World Wide Web Consortium - W3C). It
includes screen readers, magnifiers, voice recognition software, alternative keyboards, devices for
grasping, visual alert systems, digital note-takers.
IMPORTANT:
Reasonable adjustment made for collecting candidate assessment evidence must not impact on the
standard expected by the workplace, as expressed by the relevant unit(s) of competency. For
example, if the assessment were gathering evidence of the candidate’s competency in writing,
allowing the candidate to complete the assessment verbally would not be a valid assessment
method. The method of assessment used by any reasonable adjustment must still meet the
competency requirements.

9
Resources Required for Assessment

To complete the Practical Assessment tasks, you will require access to:
 Computer with internet and email access, and a working web browser
 Installed software: Word, Adobe Acrobat Reader
 An industry workplace; or an industry-realistic simulated environment that will allow you
access to:
o Organisational documents containing information on the following:
 Service style
 Cuisine
 Past sales performance
 Current sales performance

 Customer information
 Budgetary constraints
 Dish pricing
o Organisational policies and procedures for the following
 Planning recipe
 Developing menu
o Organisational template for standard recipe in spreadsheet format
o Organisational recipe
o Purchase specifications
o Commodity price list
o Purchase specifications
o Costs of food supply for food service businesses
o Customer Profile documents
o Workplace templates, including or similar to the following templates for Workplace
Assessment Task 1:
 Customer profile
 Menu Draft

Accessing Intranet Pages

Some assessment tasks may require you to access specific pages from the simulated business, The
Continent Hotel. Links to these pages are formatted in Blue Text.
To access these, hold the Ctrl key for Windows users while clicking on these links. For Mac users,
directly click the link.
The simulated business, The Continent Hotel, can be accessed by going to
https://thecontinenthotel.precisiongroup.com.au/.
Login to The Continent Hotel using the username and password provided by your Registered Training
Organisation (RTO).

11
Assessment Agreement
Instructions:
Complete this section in the Learner Assessment Pack for each candidate.
1. Discuss each section of the Assessment Agreement with the candidate to identify the
Delivery Method and Assessment Pathway to be undertaken, and to ensure that the
Assessment Conditions and Resources Required are present in the assessment
environment.
2. Tick each section as applicable to the candidate’s situation.
3. Have the candidate and you sign the confirmation at the end of this agreement.
Please tick at least one of the following for each section: 
Delivery Method
Classroom ☐
Small Group ☐
One-on-One ☐
Online ☐
Other (please describe) ☐
Assessment Pathway (for Practical Assessment)
Candidate’s Organisation (Pre-assessment meeting conducted) ☐
Simulated Workplace Environment (Contextualised by RTO) ☐

Assessment Conditions
Skills must be demonstrated in a business where menus are designed or costed. This can be:
An industry workplace; or ☐
An industry-realistic simulated environment ☐
Assessment must ensure access to:
Commercial information:
Financial data and budgets for the operation of a hospitality industry

☐
businesses
Production information:
Purchase specifications ☐
Commodity price lists ☐
Recipes ☐
Costs of food supply for food service businesses ☐
Internet access for research ☐
Spreadsheet and word processing programs for menu costing and writing ☐
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for
assessors and:
Have achieved the Certificate III or Certificate IV in Commercial Cookery, or

Certificate III or IV in Catering Operations, or Certificate III or IV in Patisserie, ☐
or their successors; or
Hold a trade certificate as a cook or chef or equivalent; ☐
And
Have worked in industry for at least three years where they have applied the
☐
skills and knowledge of this unit of competency.

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I confirm that the activities and assessment completed for this unit are my own work, and comply
with all relevant copyright and plagiarism rules.
I understand that if there is any doubt in the authenticity of any piece of my assessment submission,
I can be orally examined, and the signatory of evidence records may be contacted.
Candidate’s name PATTANAN TAPANGPINIJKAN
Candidate’s signature PATTANAN TAPANGPINIJKAN Date 27-08-2023
Assessor’s name GREG WHITE
Assessor’s signature Date
End of Assessment Agreement

Tasks
Complete all tasks in this assessment as instructed. If you have questions, consult with your assessor.
Contextualisation of Assessments by RTOs

Contextualisation is the process of modifying assessment tools to make learning more meaningful for
candidates and their employers.
Precision RTO Resources recommends that your RTO contextualise the assessment tools to suit
particular industry requirements and specific organisational requirements before using them.
Contextualisation must retain the integrity of the assessment and the outcome of the unit of
competency.

15
Knowledge Assessment
Question 1
Read the scenarios about food preferences relating to classical and contemporary dining trends.
Answer the questions that follow.
Scenario 1
Mario is the head chef in a local Italian restaurant.
A recent internet trend encourages tourists to visit Italian restaurants to search for the creamiest
spaghetti dish they can find. Additionally, tourists would rate how fancy the dish is served. Having
heard of the trend, Mario added full cream milk and butter to their spaghetti sauce recipe to make
it as creamy as possible. The waiter then serves the spaghetti dish in a fine china plate covered by
cloche food cover to add more flair to how the dish is being served normally.
a. Identify the dish tourists are looking for.
They are looking for creamiest spaghetti dish.
b. Identify the adjustments made by Mario to meet the quality of the dish expected by
tourists.
Mario added full cream milk and butter to their spaghetti sauce recipe to make it as creamy
as possible.
c. In your own words, briefly explain how the dish is served to tourists differently.
Your response must be in 20 words or more.
There tourists are looking for creamiest spaghetti, because it’s a recent internet trend
encourages tourists to visit Italian restaurants. The chef added more full cream milk and
butter to their spaghetti sauce recipe to make it as creamy as possible and serves with
beautiful fine china plate covered by cloche food cover to add more flair.

Scenario 2
Cedric is the manager of a catering company that serves events and gatherings.
The company had been tasked to serve guests for a wedding. The wedding is sponsoring a rustic
theme, thus, food to be served must also have a nature vibe. Knowing this, Cedric offered mostly
vegetable-based dishes. He then added plant-based variants of some meat-based dishes. One plant-
based variant that he added is cordon bleu, which uses vegetable stuffings instead of ham. To
complete the table setup, the company presented the food in a buffet style to encourage the guests
to walk around and feel the rustic vibe of the venue and its decorations.
a. Identify the two kinds of food served during the wedding.
i. Lacto-Vegetarian
ii. Vegan
b. Identify the reason why Cedric decided to go with the specified food servings.
Cedric is the manager of a catering company, he have to think about theme of the wedding,
and respect the decision of the majority of customers.
c. Identify the revision made to the quality of Cordon Bleu to fit the theme of the wedding.
He then added plant-based variants of some meat-based dishes. One plant-based variant
that he added is cordon bleu, which uses vegetable stuffings instead of ham. To complete
the table setup, the company presented the food in a buffet style.
d. In your own words, briefly explain how food is served to guests.

We have been creating foods and researching the theme of the wedding in order to achieve
the greatest satisfaction for our customers. Please enjoy.

17
Question 2
Complete the table below regarding financial operating costs of organisations:

a. Identify at least two examples of items that incur costs for each corresponding organisation
based on each financial operation cost listed.
b. In your own words, briefly explain how each example of item identified can incur additional
cost for each corresponding organisation.
Financial Operation How Each

Costs Examples of Item Item Incurs
Cost
a. Hospitality Organisation
1. Consumables i. Food service wipes 10.03 ex GST
ii. Napkins and dispensers 4.67 ex GST
Reference :
https://www.hospitalitysuperstore.com.au/consumables-
packaging.html
2. Food and i. Single serve smashed avocado -
ingredients
ii. Herb purees -
Reference : https://www.austchilli.com.au/food-service

Financial Operation How Each Item

Examples of Item
Costs Incurs Cost
3. Labour i. Employee Month
ii. Organizer Per job
4. Wastage i. Location Month, years
ii. Ingredients -
b. Catering Organisation
1. Consumables i. Table setting -
ii. Disposable catering supplies -
Reference :
https://www.webstaurantstore.com/restaurant-
tabletop-supplies.html
2. Food and i. Recipe for change -
ingredients
ii. Catering menu -

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Financial Operation
Examples of Item How Each Item Incurs Cost
Costs
3. Labour i. Employee Month
ii. Organizer Per job
4. Wastage i. Location Per, month
ii. Ingredients Per day

Question 3
In 30 words or more, briefly explain how each method for calculating portion yield listed below is
calculated.
Methods for How Portion Yield is Calculated Using Each Method

Calculating Portion
Yields
1. Determine initial, or as purchased (AP) weight.
i. Food cost
percentage 2. Determine the weight of waste or unused portion.
3. Subtract waste from AP to find the edible portion (EP)
4. For cooking tests, determine weight after cooking.
5. Calculate yield percentage (YP) by dividing AP by EP
 Standard portion costs

ii. Budgeted sales
 Costing Individual Items on a Plate
price  Yield Testing
 Using Yield to Calculate Food Costs
 Yield Tests and Percentages
 Cooking Loss Test
 Calculating quantities to purchase
iii. Standard yield Yield refers to how much usable product is available. When cooking,
tests yield refers to how much of a food product can be made from the
originally purchased material. Most food has unusable materials such
as peels, seeds, bones, excess water, and gristle. But typically, food is
purchased with some of this unusable portion as well. Some processing
methods can also change the final weight from the starting weight,
such as cooking tomato sauce down into tomato paste, and water is
boiled off, decreasing the weight.
Reference : https://psu.pb.unizin.org/hmd329/chapter/ch7/
https://study.com/learn/lesson/yield-test-overview-formula-how-to-
calculate-yield.html

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Question 4
In your own words, briefly explain how dishes are presented in each menu type listed below.
Your responses must be in 30 words or more.
Menu Types How Dishes are Presented in Menu
i. Á la carte A choice of individually priced dishes for each course. You could choose
as much or as little as you wanted from an à la carte menu. à la carte is
also an adverb.
ii. Buffet Food is served on tables placed along a line and guests are expected to
serve themselves and take their filled plates to a dining table to eat. In
this table service, beverage is usually provided by servers at tableside. A
very elegant buffet would have servers carry guests’ plates to their
tables for them.
iii. Degustation A tasting menu, or degustation menu, consists of several bite-sized

dishes that are served to guests as a single meal.
iv. Table d’hôte A menu that offers a multi-course meal—with multiple options for
each course—at a fixed total price.

Question 5
Complete the table below regarding food outlets:

a. Identify at least three types of food outlets where customers can order food dishes
b. In your own words, briefly describe how each food outlets identified serve customers.
Food Outlets Description
i. Bistro It is a small type of F&B service outlet, a restaurant that serves simple,
moderately priced meals and wine. The menu consists of dishes that are
simple and easily prepared in bulk. Braised meat is a typical dish that is
provided in a bistro. It serves coffee as well.
ii. Coffee shop It is a Food and beverage outlet that mainly serves snacks and beverages
24 hours a day, however, it may serve all the three meals. Most star
hotels have coffee shops to cater to the need of customers at any time
of the day.
iii. Fast food
This is also a type of food and beverage service outlet. The fast-food
restaurant
concept was first introduced in the USA and has now become popular
around the world. It is characterized by the speed of service and the
affordable price of the menu items.

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Question 6
Complete the table below regarding food service styles:

a. Identify at least three styles of food service used by organisations
b. In your own words, briefly describe how food is served to customers for each food service
style identified.
Food Service Styles How Food is Served to Customers
i. Butlered Service Foods are presented on trays, from the left of the guest, by servers with
utensils available for seated guests to serve themselves. This is also used
for butler passed hors-d'oeuvres at receptions.
ii. Cart French The food during this service is prepared tableside. Hot foods are cooked
Service on a rechaud (hot plate) that is on a gueridon (small table). Cold foods,
such as Caesar Salad, are assembled on just the gueridon. Servers plate
the finished foods onto individual plates and serve them to guests from
the right. (This is the only style of service where food is served from the
right). Some foods, such as desserts, may already be prepared. They are
displayed on a cart, the cart is rolled to tableside and guests are served
after making their selections. This style would only be used for small VIP
groups.
iii. Russian (Silver) Foods are cooked tableside, just like cart French service, but instead,
Service servers put the foods on platters and then pass the platters at
tableside. Guests help themselves to the foods and assemble their own
plates. Service is from the left.

Question 7
Read the scenarios about seasonal products and commodities.

Answer the questions that follow.
Scenario 1
Matilda is the head chef of a restaurant that provide different dishes based on the current season.
During the summertime, the restaurant serves fruit shakes since the customers look for beverages
that help them cope with the heat. Additionally, the restaurant offers tropical salad that use fruits
prevalently available during summer.
During winter, tropical salads were taken out of the menu. Fruit shakes were retained but was
priced higher to accommodate the increase of costs of the fruits as they tend to be scarcer during
winter. She then adds horse meat-based dishes. Customers go to the restaurant for dishes that use
horse meat, which provides a warming effect to the body when ingested.
a. Identify the two dishes offered by Matilda’s restaurant during summer.
i. fruit shakes
ii. horse meat-based
b. In your own words, briefly explain why the restaurant chose to offer the summer dishes
during summer season.
Because of offering a seasonal restaurant menu, restaurants take advantage of helping

sustain local farms and food suppliers. This is because the seasonal dishes on the limited-
time menus will often feature in-season ingredients from local farms.

25
c. In your own words, briefly explain why the restaurant chose to increase the price of fruit
shakes during winter.
Because the cost of fruit is higher in the winter than it is in the summer, the expense of this
menu should be minimal.
d. In your own words, briefly explain how the menu changes when the season changes from
summer to winter.
The reason we have to modify the menu from summer to winter is because the human
body need something to keep warm in the cold.

Scenario 2
Jackson owns a small bar in the middle of a rural town.
Since the town is far from the city, Jackson offers drinks home brewed from crops harvested around
the area. The bar also serves a few dishes that make use of crops available in the area.
During hot days, the bar offers drinks and dishes that make use of the following crops:
 Cucumbers
 Tomatoes
 Berries
Food items offered in this season include:
 Cucumber ale
 Red wine
 Spaghetti dish
In the colder time of the year, the menu changes and offers drinks and dishes that make use of the
following crops instead:
 Kale
 Spinach
 Potato
Food items offered in this season include:
 Irish red ale made from potatoes
 Sauteed spinach
 Garlic kale

27
a. Identify at least two food items served during hot days.
i. Cool & Crunchy Chicken Salad
ii. Mint-Cucumber Tomato Sandwiches
b. Identify at least two crops used during colder time of the year.
i. Kale
ii. Spinach
c. Identify the reason why the bar’s menu changes from time to time.
When cocktails are an integral part of a brand and the guest experience, how an operator
approaches menu changes is of the utmost importance.
Some bars change their menus with the seasons, some make changes just once or twice a
year. Others can go years without making significant changes, occasionally adding a limited
specialty drink.

Question 8
Complete the table below regarding culinary terms for different types of cuisine:
a. Identify at least two examples of culinary terms used in each type of cuisine listed below.
b. Define each culinary term identified.
Types of Cuisines Examples of Culinary Terms Definition
1. Japanese i. Sushi A Japanese dish consisting of small

cuisine balls or rolls of vinegar-flavoured
cold rice served with a garnish of
vegetables, egg, or raw seafood.
ii. Ramen Quick-cooking noodles, typically

served in a broth with meat and
vegetables.
2. Chinese cuisine i. Peking roasted duck A Chinese dish consisting of strips

of roast duck served with
shredded vegetables and a sweet
sauce.
ii. Kung pao chicken Chinese dish made with cubes of

chicken, peanuts, and vegetables.

29
Types of Cuisines Examples of Culinary Terms Definition
Pasta in the form of sheets or wide

3. Italian cuisine i. Lasagna
strips.
An Italian dish consisting of
lasagne baked with meat or
vegetables and a cheese sauce.
Toasted Italian bread drenched in

ii. Bruschetta
olive oil and served typically with
garlic or tomatoes.
"freshly baked Italian breads and a
selection of Italian bruschetta"
4. Indian cuisine i. Chicken Biryani A mixed rice dish originating

among the Muslims of South
Asia and Iran. It is made
with spices, vegetables, rice, and
usually some type of meat.
ii. Chicken tikka masala Chicken tikka masala is a dish

consisting of roasted marinated
chicken chunks (chicken tikka) in a
spiced sauce.
5. Caribbean i. Ropa vieja A Cuban dish

cuisine of shredded beef stewed in a
tomato-based sauce.
ii. Cubano Popular Cuban sandwich

Question 9
In your own words, briefly explain how each method of collecting feedback on menu performances
are performed.
Methods of Collecting
How Feedback on Menu Performances is Collected
Feedback
a. Qualitative
i. Social media You can use Google Analytics, Facebook Insights, or Yelp Dashboard to
see how many people visit your website, follow your page, or rate your
business. You can also use surveys, polls, or feedback forms to collect
more data and insights from your customers.
ii. Customer Another way to measure your menu's performance and customer
surveys feedback is to conduct customer surveys. You can use online platforms,
paper forms, or mobile apps to ask your customers about their
satisfaction, preferences, and suggestions.
iii. Customer There are several methods for collecting customer feedback, such as
discussions surveying customers through email or web-based feedback forms,
analyzing web analytics data to collect points of interaction within the
user experience that range from successful to problematic, conducting
focus groups or interviews.
iv. Staff discussions Employee feedback gives team members an avenue to express their
feelings and opinions on your company’s management team and
organizational processes. But it can be hard to collect honest feedback
from your team. Use these strategies to do so effectively.
v. Staff meetings Collecting meeting feedback can be a challenge, but it's important to
do if you want to improve your meetings. Here are a few tips for
collecting feedback that's both useful.
b. Quantitative
i. Sales data One of the simplest and most effective ways to monitor your menu's
performance is to analyze your sales data. You can use a point-of-sale
(POS) system, a spreadsheet, or a software program to track how many
orders, revenue, and profit each menu item generates. You can also
compare different time periods, locations, and seasons to identify
31
trends and patterns. By analyzing your sales data, you can see which
items are popular, profitable, and consistent, and which ones are not.

Question 10
Complete the table below regarding menu performance analytics:

a. In your own words, briefly explain how each analytics listed below is used to analyse the
sales mix of the organisation’s menu.
b. In your own words, briefly explain how each analytics below is used to analyse the
performance of items in the organisation’s menu.
Menu Performance
How Sales Mix is Analysed How Performance is Analysed
Analytics
i. Menu Actual sales mix percentage: the A performance analysis is an

engineering number of actual units sold of a evaluation of how a business or
analysis product divided by total units individual has performed over a
sold of all products. Budgeted certain amount of time. A
sales mix percentage: the number performance analysis can track
of budgeted units sold of a progress through three different
product divided by the budgeted methods: analyzing revenue,
total units sold of all products. analyzing other key performance
Profit margin per unit (in dollars, metrics and analyzing progress on
not percentages) business goals.
ii. Sales data Budgeted sales mix percentage: Sales performance can be
the number of budgeted units analyzed in a number of ways, but
sold of a product divided by the some common methods
budgeted total units sold of all include looking at sales figures
products. Profit margin per unit over time, comparing sales figures
(in dollars, not percentages). to targets or quotas, and analyzing
the mix of products or services
sold.

33

Instructions:
Your assessor will review your submissions against the checklist below. This section is to be
completed by your assessor.
The candidate has completed the Knowledge Assessment in this workbook 
Knowledge Assessment Questions ☐
Record of Assessment
Instructions:
This section is to be completed by your assessor.
Assessment Details
Candidate PATTANAN TAPANGPINIJKAN
Course Code
Unit of Competency SITHKOP015 - Design and cost menus
Assessor Name GREG WHITE
RTO AIC

Needs more
Assessment Activity Satisfactory
evidence
Knowledge Assessment
Knowledge Assessment Question 1 ☐ ☐

35
Needs more
Context Details Satisfactory
evidence
☐ ☐
☐ ☐
☐ ☐
☐ ☐
☐ ☐
☐ ☐
Supervisor/Observer Verification Log
Supervisor/Observer
Supervisor/Observer Role in the Date of verifies the
Contact Details
Name Assessment Contact candidate’s
submissions
☐ Yes ☐ No
☐ Yes ☐ No
☐ Yes ☐ No
☐ Yes ☐ No

Assessor’s Comments
Remarks/feedback
Details of further evidence required
Please tick the appropriate box. Yes No
Comments and further action required are noted in the Learner Assessment
☐ ☐
Pack
Results discussed and agreed to by the candidate

☐ ☐
You have the right to appeal the outcome of your assessment.
 Competent
The Candidate is PATTANAN TAPANGPINIJKAN
☐ Not Yet Competent
Assessor’s signature Date signed
I further confirm that I have verified the candidate’s submissions by contacting the candidate’s
supervisor and/or observer whose names appear in the Supervisor/Observer Verification Log
above.
After reassessment, the Candidate is:  Competent ☐ Not Yet Competent

PATTANAN TAPANGPINIJKAN
Assessor’s signature Date signed

37
Candidate’s Comments
The signature confirms that I have submitted all my own work, and agree with the assessment
decision and feedback.
Candidate’s signature Date signed

PATTANAN TAPANGPINIJKAN 27-08-2023

End of Document

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SITHKOP015

Design and cost menus

Precision RTO Resources

© 2022 Precision RTO Resources

SITHKOP015 – Design and cost menus (Release 1)

Copyright Notice Copying for Educational Purposes

These terms are subject to the conditions prescribed under the

SITHKOP015 - Design and cost menus (Release 1)

Version Control & Document History

Date Summary of modifications Version

SITHKOP015 - Design and cost menus (Release 1)

SITHKOP015 - Design and cost menus (Release 1)

Learner Assessment Pack

SITHKOP015 - Design and cost menus (Release 1)

Each Learner Assessment Pack is made up of four parts:

SITHKOP015 - Design and cost menus (Release 1)

SITHKOP015 - Design and cost menus (Release 1)

Steps for Candidates

SITHKOP015 - Design and cost menus (Release 1)

SITHKOP015 - Design and cost menus (Release 1)

Resources Required for Assessment

 Current sales performance

SITHKOP015 - Design and cost menus (Release 1)

Accessing Intranet Pages

SITHKOP015 - Design and cost menus (Release 1)

Please tick at least one of the following for each section: 

Other (please describe) ☐

Assessment Pathway (for Practical Assessment)

Candidate’s Organisation (Pre-assessment meeting conducted) ☐

Simulated Workplace Environment (Contextualised by RTO) ☐

SITHKOP015 - Design and cost menus (Release 1)

An industry-realistic simulated environment ☐

Assessment must ensure access to:

Financial data and budgets for the operation of a hospitality industry

Commodity price lists ☐

Costs of food supply for food service businesses ☐

Internet access for research ☐

Have achieved the Certificate III or Certificate IV in Commercial Cookery, or

Hold a trade certificate as a cook or chef or equivalent; ☐

SITHKOP015 - Design and cost menus (Release 1)

Candidate’s name PATTANAN TAPANGPINIJKAN

Candidate’s signature PATTANAN TAPANGPINIJKAN Date 27-08-2023

Assessor’s name GREG WHITE

Assessor’s signature Date

End of Assessment Agreement

SITHKOP015 - Design and cost menus (Release 1)

Contextualisation of Assessments by RTOs

SITHKOP015 - Design and cost menus (Release 1)

a. Identify the dish tourists are looking for.

They are looking for creamiest spaghetti dish.

SITHKOP015 - Design and cost menus (Release 1)

a. Identify the two kinds of food served during the wedding.

d. In your own words, briefly explain how food is served to guests.

SITHKOP015 - Design and cost menus (Release 1)

Complete the table below regarding financial operating costs of organisations:

Financial Operation How Each

1. Consumables i. Food service wipes 10.03 ex GST

ii. Napkins and dispensers 4.67 ex GST

ii. Herb purees -