SITHKOP002 Assessment 2 Project

SITHKOP002 Assessment Tasks and Instructions
Assessment Guidelines
What will be assessed – Performance Evidence
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 characteristics and use to inform menu planning
 develop and cost each of the following menu types based on above information:
o à la carte
o buffet
o cyclical
o degustation
o ethnic
o set
o table d’hôte
o seasonal
 evaluate success of the above menus by obtaining at least two of the following types of feedback:
o customer satisfaction discussions with:
 customers
 employees during the course of each business day
o customer surveys
o improvements suggested by:
 customers
 managers
 peers
 staff
 supervisors
 suppliers
o regular staff meetings that involve menu discussions
o seeking staff suggestions for menu items
 develop the above menus within commercial time constraints, demonstrating:
o use of balanced variety of dishes and ingredients
o methods for determining costs of supply for ingredients
o methods and formulas for calculating portion yields and costs from raw ingredients
o methods for responding to feedback and adjusting menus
o methods for achieving desired profit margins, mark-up procedures and rates
o use of different types and styles of menus for dishes or food production ranges.
Place/Location where assessment will be conducted
Niet Hobart
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Resource Requirements
Pen, paper, calculator, customer service survey created in assessment 1-Assignment, Computer, MS Excel or similar
software, Recipe selection relevant for this unit to cover all menu types specified in the assessment conditions for
“Performance Evidence”.
All support tool templates for yield testing, calculations and menu balance located in the assessment tool folder for the
unit SITHKOP002, Teacher Support tools.
Refer to the Assessment conditions attached to the Group Mapping Document located in the teacher support tools
folder or the “Assessment Conditions” for this unit in the SIT 1.0 Training Package.
Instructions for assessment including WHS requirements

You are required to complete each task for this assessment as outlined below, following the relevant recipes, Work Place
Health and Safety practices and Hygiene procedures as instructed during the training sessions you have participated for
this unit of competency.
Assessment 2
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
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Menu to be developed Menu type (all required overall) Evaluation of each menu (use at least 2 methods overall)
Menu 1: à la carte customer satisfaction discussions
Recipe Source: buffet
customer surveys
cyclical
No. of serves: improvements suggested by:
degustation
customers
ethnic
managers
set, table d’hôte
peers
seasonal
staff
supervisors
suppliers
regular staff meetings that involve menu discussions
seeking staff suggestions for menu items

buffet
customer surveys
cyclical
Recipe Source: improvements suggested by:
degustation
No. of serves: customers
ethnic
managers
peers
seasonal
staff
supervisors
suppliers

buffet
customer surveys
cyclical
degustation
ethnic
managers
peers
seasonal
staff
supervisors
suppliers

buffet
customer surveys
cyclical
degustation
ethnic
managers
peers
Page 3 of 54
seasonal staff
supervisors
suppliers

buffet
customer surveys
cyclical
degustation
ethnic
managers
peers
seasonal
staff
supervisors
suppliers

buffet
customer surveys
cyclical
degustation
ethnic
managers
peers
seasonal
staff
supervisors
suppliers

buffet
customer surveys
cyclical
improvements suggested by:
degustation
Recipe Source: customers
ethnic
No. of serves: managers
peers
seasonal
staff
supervisors
suppliers
Page 4 of 54
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

Under 14 children
Young
Elderly
Pregnant women
Tourist
Religious
Cuisine style(s) used in the establishment

Indian
Chinese
Italian
Greek
Menu Types used in the establishment

A La Carte
Buffet
Seasonal
Cyclical
D’hote menu
Degustation
Ethnic
Best-selling menu items Example Cost
Bread/ starter Garden Salad 11.00
Entrée Garlic king prawn 19.90
Soup Soup of the day (homemade bread and butter) 12.00

Chicken Supreme with king prawns, garlic mash, jus and
Main hollandaise sauce 34
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Dessert Lava Pudding with vanilla ice cream 16
Special/Other Sushi crispy chicken (5 pieces) 5.00
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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:
colours
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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
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?
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Entrée
Soup of the day with homemade bread and butter 12.00

Sydney Rock Oysters Kilpatrick or Mornay 3.50ea
ch
Crumbed Halloumi Cheese with tabouli, aioli, and lemon dressing 15.90
Firecracker Squid with tomato onion salad and lime dip 15.90
Duck Liver Pate with wood fired bread, sweet and sour onions 15.90
Garlic King Prawns with cream, fresh tomato, Tuscan herbs and steamed rice 19.90
Fried Chorizo, Pork Belly with chilli plum sauce 16.90
Grilled Moreton Bay Bugs with avocado salad & sweet chilli vinaigrette 23.90
Chef Dans Selected Entrée Platter for two to share 26.00
Breads & salads
Garlic of Herb Bread 5.50

Garlic & Parmesan Cheese Bread 7.50
Wood Fired Ciabatta with balsamic reduction and extra virgin olive oil 9.00
Bruschetta with Roma tomato and fresh basil 10.50
A La Carte Menu
Garden Salad with tomato, cucumbers, and sweet Spanish onion with balsamic dressing 11.00
Mains
Crispy Skin Roast Duck spring onion mash, broccolini & orange brand sauce 36.00
Slow Roast Pork Belly with cranberry, apple, potato gratin & apple sauce 32.00
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Chicken Supreme with king prawns, garlic mash, jus and hollandaise sauce 34.00
Crispy Skin Atlantic Salmon lemon & dill mash, asparagus & lime hollandaise 32.00
Lamb Rump with chorizo & herb stuffing, Yorkshire pudding & mint pea purée 36.00
Roast Turkey Roulade with bacon, English spinach, chestnut & sweet cranberry chutney 36.00
Chicken Breast stuffed with Italian sausage, prawns, herbs,
served with steamed broccolini & port gravy 33.00
Beef Wellington Tenderloin fillet with mushroom & pate, sweet peas,
rosemary kilter & red wine jus 35.00
Dessert
Lava Pudding with vanilla ice cream 16.
00
Selection of homemade Gelato with Biscotti 11.
00
Vanilla Bean Creme Brule with biscotti raspberry coulis 11.
00
New York Style Baked Cheesecake with berry compote 13.
00
Sticky Toffee Banana Pudding with butterscotch sauce and ice cream 14.
50
Affogato, Vanilla Bean Ice Cream espresso and a shot of liqueur 13.
00
Crepe Suzette with vanilla ice cream 15.
00
Blakes Assorted Dessert Platter for two 26.
00
Coffee
Latte espresso steamed and frothed milk 4.

50
Mocha espresso, steamed milk and mocha syrup 4.
50
Cappuccino espresso, steamed and frothed milk, topped with chocolate 4.
50
Flat White espresso and steamed milk 4.
50
Short Black espresso, intense and aromatic 4.
50
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Macchiato espresso with a dollop of milk froth 4.
50
Espresso con Panna espresso and whipped cream 4.
50
Hot Chocolate topped with whipped cream and marshmallows 6.
50
Tea choose from our selection of teas 4.
50
Liqueur Coffee 12.
50
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1.
1.
Standard Recipe Card 1.
1.
1.
Beef Portio 1.
Name of dish: wellington n #: 2
1.
Ref.source: 1.
1.
Total Cost: $ 22.20 Portion size: 250 g 1.
1.
Portion Cost: $ 6.83 Sale Price at 15
1.
% 1.
1.
( Food Cost) 1.
1.
Food 1.
Cost 1.
Sales Price $35.00 % 19.50 1.
1.
Commodities
1.
Specificatio Weight Cost per Actual 1.
Item n kg/l/Unit kg/l/Unit cost 1.
1.
2 x 100g beef fillets 1.
44 30 6
1.
Sea salt and freshly ground black pepper
1.
16 16 0.30 1.
2 egg 1.
1.
6 6 0.80 1.
8 slices of Parma ham 1.
1.
62 62 4.5 1.
500g puff pastry 1.
2.30 2.30 1.5 1.
1 thyme sprig, leaves only 1.
1.
300 300 1.2 1.
500g mixture of wild mushrooms, cleaned 1.
1.
9 9 4.5 1.
Olive oil, for frying 1.
1.
12 12 3.40Page 12 of 54
2. Remove the cling film, then quickly sear the beef fillets in a hot pan with a little olive oil for 30-60
seconds until browned all over and rare in the middle. Remove from the pan and leave to cool.
3. Finely chop the mushrooms and fry in a hot pan with a little olive oil, the thyme leaves and some
seasoning. When the mushrooms begin to release their juices, continue to cook over a high heat for
about 10 minutes until all the excess moisture has evaporated and you are left with a mushroom paste
(known as a duxelle). Remove the duxelle from the pan and leave to cool.
4. Cut the pastry in half, place on a lightly floured surface and roll each piece into a rectangle large
enough to envelop one of the beef fillets. Chill in the refrigerator.
5. Lay a large sheet of cling film on a work surface and place 4 slices of Parma ham in the middle,
overlapping them slightly, to create a square. Spread half the duxelle evenly over the ham.
6. Season the beef fillets, then place them on top of the mushroom-covered ham. Using the cling film,
roll the Parma ham over the beef, then roll and tie the cling film to get a nice, evenly thick log. Repeat
this step with the other beef fillet, then chill for at least 30 minutes.
7. Brush the pastry with the egg wash. Remove the cling film from the beef, then wrap the pastry
around each ham-wrapped fillet. Trim the pastry and brush all over with the egg wash. Cover with cling
film and chill for at least 30 minutes.
8. Meanwhile, make the red wine sauce. Heat the oil in a large pan, then fry the beef trimmings for a
few minutes until browned on all sides. Stir in the shallots with the peppercorns, bay and thyme and
continue to cook for about 5 minutes, stirring frequently, until the shallots turn golden brown.
9. Pour in the vinegar and let it bubble for a few minutes until almost dry. Now add the wine and boil
until almost completely reduced. Add the stock and bring to the boil again. Lower the heat and simmer
gently for 1 hour, removing any scum from the surface of the sauce, until you have the desired
consistency. Strain the liquid through a fine sieve lined with muslin. Check for seasoning and set aside.
10. When you are ready to cook the beef wellingtons, score the pastry lightly and brush with the egg
wash again, then bake at 200°C/Gas 6 for 15-20 minutes until the pastry is golden brown and cooked.
Rest for 10 minutes before carving.
11. Meanwhile, reheat the sauce. Serve the beef wellingtons sliced, with the sauce as an
accompaniment.
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Menu Assessment Criteria Comment S NYS S NYS
1 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

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

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 Comment S NYS S NYS

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

The menu /dishes is evaluated using evaluation methods outlines in the
instructions
The feedback is collated and attached
The feedback is interpreted correctly
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A sales analysis ids performed where this is part of the evaluation startegy
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.
o colours
o cooking methods
o delicacies
o flavours
o presentation
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
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
I. Once implemented , obtain feedback for the success of the menu using a methods outlined in the task section
J. Which dishes were most popular? Which dishes would you remove from the buffet in future – for which
reasons?
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FUNCTIONBUFFET M
ENU
CHEF'S CHOICE CANAPÉS

(Chefs will choose a selection from this list)
Smoked chicken dip on rye bread crisps Lamb, garlic & oregano meatballs w/ basil
Caramelized onion tart with goat cheese pesto
Wafer sliced beef on mini toasts w/ horseradish Thai fish cakes w/ chilli lime dressing
cream Creamy chicken and mushroom vol au vents
Smoked salmon mascarpone on toasted baguettes Indonesian satay chicken skewers w/
Arancini rice balls filled w/ sage & mozzarella ketchup mains
House made sausage rolls w/ tomato chutney Chilli beef skewers w/ lime aioli
Warm mini bacon & zucchini quiches
MAIN ROAST CARVERY BUFFET
Roast porterhouse of yearling beef w/ sea salt & cracked pepper

Roasted potatoes w/ caramelized garlic
Roasted pork loin with maple glaze
Steamed seasonal vegetables w/ dill butter
Chicken breast marinated in herb pesto
Roasted pumpkin & carrot
Pasta salad w/ ham, capsicum, seeded mustard & dill vinaigrette
Fresh tossed garden salad
Asian noodle salad
Bread rolls and butter
DESSERT BUFFET
Selection of house made desserts

Seasonal fruit platters
Bowls of freshly whipped cream
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PRICING
Two course main buffet carvery & dessert - $30 per person
Three course(canapes, main buffet carvery, dessert buffet) - $42 per person Fruit &
cheese platters - $2.5 per person
NOTES:
• Minimum numbers of 40 apply
• Menu may vary slightly due to seasonal produce & prices may be subject to change
• A non-refundable room hire deposit is required to secure your booking. This fee covers the cost of set-up,
cleaning and pack-down of the Conservatory Garden. Room hire for Saturday nights in peak season
(October-April) is $500, any other day is $250. Payments can me made via direct deposit:
Name: Agrimi Pty Ltd
BSB: 013 671
Account #: 289625836
• We require confirmation of the booking in writing, either by email or by letter. If we do not receive written
confirmation we may re-sell your preferred function date
• Final numbers & full payment is due 7 days prior to function
• Public Holiday 20% surcharge may apply • Please note all pricing is inclusive of GST
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Standard Recipe Card
Asian
noodle Portio
Name of dish: salad n #: 2
Ref.source:
Total Cost: 10.85 Portion size: 250 g
Portion Cost: 5.43 Sale Price at
( Food Cost)
Food
Cost
Sales Price 30 % 18.10
Commodities
Specificatio Weight Cost per Actual

Item n kg/l/Unit kg/l/Unit cost
50g slivered almonds

33 33 1.15
60ml (1/4 cup) peanut oil 7 7 0.40
2 teaspoons sesame oil 21 21 0.30
50g (1/4 cup) caster sugar 2 2 0.10
4.5
2 tablespoons soy sauce 0 4.50 0.20
60ml (1/4 cup) white vinegar 3 3 0.20
1 x 100g pkt Chang's Fried Noodle 13 13 1.30
6 green shallots, ends trimmed, thinly

sliced diagonally 22 22 2.20
1 Chinese cabbage, halved, finely

shredded 20 20 5.00
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Step 1
Place the almonds in a small non-stick frying pan over medium heat. Cook, stirring occasionally, for 5 minutes or until
toasted. Remove from heat and set aside for 5 minutes to cool.
Step 2
To make the dressing, combine the vinegar, sugar, soy sauce, sesame oil and peanut oil in a small bowl. Stir until sugar
dissolves.
Step 3
Place the almonds, cabbage, green shallot and noodles in a large serving bowl. Drizzle with dressing and gently toss until
combined. Serve immediately
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for the menu type
The dishes provided are suitable and sufficient for the type of buffet proposed

The food cost does not exceed 30% per customer


instructions
Page 20 of 54
Page 21 of 54
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.
o colours
o cooking methods
o delicacies
o flavours
o presentation
o tastes
o textures.
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.
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.
H. Once implemented , obtain feedback for the success of the menu using a methods outlined in the task section
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?
MELVILLE PRIMARY
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SCHOOL CANTEEN MENU
2018 Term 1
OPEN – MONDAY, WEDNESDAY and FRIDAY

8am to 1pm
Order online at www.quickcliq.com.au in advance or before 7.15am on the day of the order
Orders can also be placed at the Canteen between 8.10-8.50am
Our canteen can only run with the help of a wonderful network of volunteers from our school community. If
you can spare any time to help prepare and serve food at our canteen, we would very much appreciate your
assistance.
Volunteering is a great way to meet other parents and the staff at our school, and your children just love to
see their parent or relative in the canteen!
Please contact the Canteen Manager if you have any availability. Canteen Manager Sally Filmer 93302255 or
0423 089 756
Menu and Price List:

Menu Items subject to availability
Prices subject to change
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FILLINGS FRESH TOASTED MONDAY
WEDNESDAY Beef Burger
Ham & Cheese Pizza 4.50
3.00
Lettuce, Carrot, Tomato, Sauce
Baked Beans - 3.00 Hawaiian Pizza 3.50
Cheese 2.20 2.50 Chicken Burger 7.50
Lettuce, Carrot, Tomato, Sauce
Cheese & Tomato 2.30 2.60 Vegetarian Burger 4.50
Chicken 3.70 4.00 Lettuce, Carrot, Tomato, Sauce
Chicken & Cheese 4.00 4.30 Cheese Burger (Beef) 4.50
Ham 2.50 2.80 FRIDAY Cheese, Sauce(Wedges)
Fish & Chips 5.00
Ham & Cheese 2.80 3.10 Extra chips
Cruiser Beef Pie 3.50
3.00
Ham, Cheese & Tomato 2.90 3.20 Beef Pie GLUTEN FREE 3.00
Salad -Lettuce,Carrot,Tomato 2.80 - Potato Pie 3.00
Tuna & Mayo 3.70 4.00 Sausage Roll 2.50
Vegemite & Cheese 2.60 2.90 Party Pie 1.30
Salad Extra Tomato Sauce 0.30
Lettuce, Carrot, Tomato 0.10 each Tartare Sauce 0.30
Eaton Special
Pineapple 4.20 0.50 4.50 Yoghurt – Vanilla 2.00
Chicken,
Avocado Avocado,
Cheese Cheese, Tomato, 0.50 Yoghurt – Strawberry 2.00
White Pepper 0.30
Two Fruits Cup 2.00
Mexican Magic 4.20 4.50
Chicken, Salsa, Avocado, Cheese Peaches Fruit Cup 2.00
Hawaiian Hula 3.30 3.60 HEALTHY
Ham, Cheese, Pineapple CHOICE - GREEN SOMETIMES FOODS - AMBER
(All bread and rolls are Bakers Delight wholemeal)
SANDWICHES AND WRAPS DAY SPECIALS
SPECIALTY WRAPS HEALTHY EXTRAS
COLD FOOD LUNCHTIME ONLY - DRINKS
Cheese & Cracker Veggie Snack Box 3.00 SML Choc Milk Browne’s (300ml) 2.00
Carrot Sticks, Cherry Tomatoes and Capsicum 3.50 LGE Strawberry Milk Browne’s (300ml) 2.00
Cheese & Cracker Fruit Snack Box 3.50 Banana Milk Browne’s (300ml) 2.00
Two Fruits or Peaches Cup
Milo Milk Nestle (200ml) 2.00
Sushi Crispy Chicken – 5 Piece 5.00
100% Apple & Blackcurrant Juice 2.00
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Sushi Crispy Chicken – 3 Piece 3.50 100% Apple Juice 2.00
Sushi Tuna – 5 Piece 5.00 100% Orange Juice 2.00
Sushi Tuna – 3 Piece 3.50 Water 2.00
RECESS
Delicious canteen made Muffins, Biscuits, Pumpkin, Scones, Pikelets, Banana Bread, Cheezies, Wraps, Nachos,
Cheesy Puffs, Scrolls and other savouries.
Yoghurt and Fruit also available with Price range from 50c to $2.00.
HOT FOOD
Fried Rice with Chicken GLUTEN FREE 5.00

Jacket Potato with Cheese 4.00
Jacket Potato with Tuna & Mayo 4.50
Jacket Potato with Baked Beans 4.30
Macaroni Cheese 4.00
Macaroni Cheese GLUTEN FREE 4.00
Pasta Bolognaise 4.50
Pasta Bolognaise GLUTEN FREE 4.50
LUNCHTIME ONLY TREATS

Quelch Sticks, Juice and Ice creams are available after lunch and range from 50c to $2.00.
Page 25 of 54
1. He
at
Chicken
burger with Portio
Name of dish: chips n #: 2
Ref. source:
Portion Cost: 2.40 Sale Price at 15
( Food Cost)
Food
Cost
Commodities

Lettuce 22 22 0.70
Carrot 4.50 4.50 0.50
Tomato 7 7 0.15
Sauce 5 5 0.10
Salt 6 6 0.10
Cooking oil 12 12 1.35
Bread bun 5 5 0.25

1.6
Frozen chips 0 1.60 0.30
Chicken breast 100g 6 4.5 0.45
Spinach 24 24 0.60
Onion 4 4 0.30
Page 26 of 54
oven to 200C/180C fan/gas 6. Cut the polenta into thick chips and rub all over with a little oil. Spread out over
a baking sheet and cook for 20 mins until golden. Cut each chicken breast in half, lightly flatten using a rolling
pin or heavy can, then rub all over with oil. Spread the breadcrumbs and Parmesan out on a plate, then dip in
the chicken to coat.
2. Place the chicken on another baking sheet and cook for 10-12 mins until just crisp and cooked through.
Place a mozzarella slice on top and return to the oven until starting to melt. Pile the burgers onto buns with
some salad leaves, tomatoes and a dollop of pesto. Serve with the polenta chips
Page 27 of 54

for the menu type

The food cost for each menu does not exceed 32%
The set price of $25.00 per person is not exceeded


instructions
Page 28 of 54
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.
o colours
o cooking methods
o delicacies
o flavours
o presentation
o tastes
o textures.
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.
and net costs.
F. Identify the dishes that feature best in terms of profitability.
I. What was the feedback received, and accordingly what should be improved for a degustation menu in the
future?
Page 29 of 54
Degustation Menu
YABBY, pickled apple, cucumber, amaranth
Airlie Bank NV Sparkling, Yarra Valley Victoria
CAULIFLOWER custard, summer squash, peas, mushroom wafer

Frankland Estate Riesling 2016, Frankland River Western Australia
MURRAY COD, charred nori, daikon, capsicum filaments, bonito jus

SC Pannell ‘Arid’ Rose 2015, Adelaide Hills South Australia
(7 course menu only)
DUCK, koji cured, sour cherry, hazelnuts, spring onion

Kooyong ‘Massale’ Pinot Noir 2015, Mornington Peninsula Victoria
FLINDERS ISLAND LAMB, macadamia emulsion, grains, beetroot Kalleske

‘Zietgeist’ Shiraz 2016, Barossa Valley South Australia
CHEESE or SWEET, chef’s selection

Sommelier selection (7 course menu only)
CHOCOLATE parfait, raspberry, chocolate crisp

Sommelier selection
Tuesday to Thursday evenings & Sunday lunch Your choice of:

5 courses 7 courses
Food only - $70 per person Food only - $90 per person
With wines - $100 per person
Page 30 of 54
FLINDERS Portio
Name of dish: ISLAND LAMB n #: 2
Ref.source:
( Food Cost)
Food
Cost
Sales Price $50 % 17.20
Commodities

1 Flinders island lamb shoulder (about

200g)
30 24 4.80
1/4 cups Flat-leaf parsley

60 60 1.50
100 ml White wine, dry

17 17 1.70
50 g Parmesan
26 26 1.30
25 g Butter
15 15 0.40
100 g Breadcrumbs from sourdough

bread, coarse fresh 9.2
0 9.20 0.90
100 ml Olive oil, extra-virgin

12 12 1.20
Page 31 of 54
1 Vine-ripened tomatoes
7 7 0.80

for the menu type

The food cost for the degustation menu does not exceed 34%
The overall price is acceptable in terms of the client information and pricing
structure of the eatblishment


Page 32 of 54
instructions
Page 33 of 54
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%.
o colours
o cooking methods
o delicacies
o flavours
o presentation
o tastes
o textures.
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.
I. What was the feedback received, and accordingly what should be improved when planning future ethnic menus
in the future?
Page 34 of 54
AUSTIN HALAL MENU
Page 35 of 54
Chicken
kabob over Portion
Name of dish: rice #: 2
Ref.source:
Total Cost: 4.30 Portion size: 250g
( Food Cost)
Food
Cost
Commodities
Weight Cost per Actual

Item Specification kg/l/Unit kg/l/Unit cost
50ml light olive oil

10 10 0.50
1 tablespoon chopped fresh oregano
300 300 0.40
10 g chicken broth 14 14 0.40
1/2 cups long-grain rice 5 5 0.50
1/4 teaspoon ground cumin
55 55 0.20
1/2 teaspoon ground turmeric
60 60 0.15
2 tablespoons unsalted butter 12 12 0.10
2 garlic Page 36 of 54
50 50 0.30
1. In a medium bowl whisk together olive oil, lemon juice, crushed red pepper, salt, thyme and black pepper; set
aside. Cut zucchini in half crosswise. Chop half of the zucchini; cut the remaining zucchini lengthwise into thin
slices. Add zucchini slices, chicken, onion and tomatoes to olive oil mixture; toss to coat. On twelve 8-inch
skewers, alternately thread chicken pieces, zucchini slices, onion wedges and tomatoes, leaving ¼ inch between
pieces.
2. For a charcoal or gas grill, grill skewers on the rack of a covered grill directly over medium heat for 8 to 10
minutes or until chicken is no longer pink, turning occasionally.
3. Meanwhile, for vegetable rice, coat a large skillet with cooking spray. Heat skillet over medium heat. Add
chopped zucchini, sweet pepper and garlic. Cook and stir 3 minutes. Add kale, broth and Cajun seasoning.
Simmer, covered, about 5 minutes or until kale is tender. Stir in cooked rice; heat through.
4. Serve skewers with rice mixture.
Page 37 of 54

for the menu type

The food cost for the menu does not exceed 28%


instructions
Page 38 of 54
Page 39 of 54
3. 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)
o colours
o cooking methods
o delicacies
o flavours
o presentation
o tastes
o textures.
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.
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.
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?
TABLE D’HOTE MENU
STARTERS
CHEF’S HOMEMADE SOUP OF THE DAY
Page 40 of 54
Homemade Guinness brown bread
HOISIN DUCK SPRING ROLLS
Baby leaves and Hoisin sauce
CLASSIC CAESAR SALAD
Cos lettuce, black olives, crispy bacon and croutons
SMOKED SALMON
Fresh dill and citrus with cream cheese
MAIN COURSES
CHEF’S ROAST OF THE DAY
Mash potato and seasonal vegetables
CRISPY BATTERED FISH & CHIPS
Tartar sauce, mushy peas & side salad
FINNERTY’S OF GALWAY GRILLED 6OZ ANGUS STEAK SANDWICH
Mushrooms, mature cheddar and tomato relish and chips
MADRAS VEGETARIAN CURRY
Coconut and aromatic Indian spices, mango chutney, poppadum and basmati
rice
DESSERTS
FRESH APPLE PIE
Vanilla ice cream & mix berries coulis
DESSERT OF THE EVENING
Fresh cream & red fruit coulis
DUO OF CHOCOLATE MOUSSE
Vanilla ice cream
CHEESECAKE OF THE DAY
Fresh cream & chocolate sauce
3 COURSE $40 | 2 COURSE $30
ALLERGENS
Please note that some recognised allergens are present in some of our dishes. Please notify us of any allergies,
intolerances or special diet requirements you may have in order for you to truly enjoy your dining experience
with us.
Page 41 of 54
Madras
vegetable Portion
Name of dish: curry #: 2
Ref.source:
( Food Cost)
Food
Cost
Commodities
Weight Cost per Actual

Item Specification kg/l/Unit kg/l/Unit cost
1 tablespoon vegetable oil 8 8 0.40
Steamed basmati rice 50 g

5 5 0.20
Mango chutney 25g 8 8 0.40
25g baby spinach leaves 14 14 0.30
1 cup (20g) frozen peas 6 6 0.15

50g small head cauliflower, trimmed, cut into
small florets 6 4 0.20
100g brushed potatoes, peeled, coarsely

chopped
4 3 0.30
Page 42 of 54
2 cups (400ml) vegetable stock
2 2 0.80

for the menu type
Any potential by-products as a result from planning Menu 1 and Menu 4 are
identified

The food cost for the menu does not exceed 30%


instructions
Page 43 of 54
Page 44 of 54
4. 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.
o colours
o cooking methods
o delicacies
o flavours
o presentation
o tastes
o textures.
feedback. Document what the feedback entailed and what you will change, accordingly. Attach this draft and
and net costs.
F. Cost each dish and indentify the profitability of each menu item. Make adjustment s to meet the requirements
set out in A.
I. What was the feedback received, and accordingly what needs to be improved or changed?
Page 45 of 54
SEASONAL MENU
PLATED LUNCH
MENU
Page 46 of 54
MUSTARD PHILOSOPHY
By keeping up-to-date with the latest in food trends, MUSTARD sets the benchmark for responsible catering using quality
foods grown and produced locally. Our culinary team produce seasonal menus that draw on the best food available in
the market.
Today, MUSTARD is proud to be at the forefront of ethically responsible catering. We only work with suppliers who
demonstrate best practices. This means minimum harm and maximum enjoyment for everyone.
MENU KEY
(v) vegetarian (may contain egg, dairy products and/or honey)
(vg) vegan (contains no animal products)
(gf) gluten-free product*
(nf) nut-free product*
*although this dish is prepared with gluten or nut-free products, we cannot guarantee it is 100% gluten or nut-free as the
dish is prepared in kitchens that also use gluten products and nuts.
SPECIAL REQUESTS
If any of your guests have particular dietary requirements, please advise us as soon as possible prior to your event.
NOTE
Due to the seasonal nature of this menu, some items may not always be available. While we will endeavour to provide
your desired selection, we may need to make substitutions from time to time.
Minimum numbers of 40 guests apply for all plated lunch menus.
All prices in the menu include GST. Prices are per person unless
specified otherwise.
Page 47 of 54
PLATED MENU
TWO COURSE ENTRÉE, MAIN COURSE 5

9
TWO COURSE MAIN COURSE, DESSERT 5

5
THREE COURSE ENTRÉE, MAIN COURSE, DESSERT 6

8
ENTRÉE
FROM THE SEA

butter poached Lilydale free range chicken charred artichokes, mushroom
custard, jurat sausage
marinated south west beef

aged parmesan, mizuna, basil custard, kalamata olives and peanut crumble
shaved serrano ham

creamed avocado, basil shoots, mustard fruits and mozzarella picoline
FROM THE FARM

smoked huon salmon
lemon quinoa, horseradish mousse, dill and caper salad
poached indian ocean prawns

parmesan crumb, cannellini bean and chive salad, smoked yoghurt dressing
seared fremantle swordfish

heirloom vegetable salad, kalamata olives, fremantle anchovies
FROM THE FIELD

spiced butternut pumpkin
confit cherry tomatoes, beetroot jelly, cannellini bean and radish salad
grilled asparagus
goats curd and grapefruit, roast mushroom, truffle gel
Page 48 of 54
MAIN COURSE
FROM THE SEA

Tasmanian salmon
beetroot risotto, heirloom vegetables and truffle chantilly
point samson ranking cod

crab brandade, braised fennel, spiced mango dressing
FROM THE FARM

grilled south west beef sirloin steak asparagus, sauté mushrooms,
béarnaise
roast chicken breast

mild chorizo, kidney bean and lime zest, crème fraiche, garlic and Evo emulsion
braised beef cheek

roast pumpkin, semi dried tomato, and rocket pesto
braised lamb scotch fillet

dauphinoise potatoes, roasted ratatouille, black olive jus
char grilled peppered pork steak

braised onion, sliced apple, grain mustard mash, paprika crackle
Page 49 of 54
FROM THE FIELD
mushroom and basil risotto cake
pea puree, seasonal baby vegetables and vine tomato salsa
warm Mediterranean vegetable tart

confit baby roam, herb poached potato, kalamata dust
parmesan and basil polenta cake

carrot and coriander mash, spring vegetables, red capsicum coulis
ADDITIONAL SALAD AND VEGETABLES TO THE TABLE

seasonal leaves and garden vegetable salad, balsamic dressing 6
ancient grains, roasted pumpkin, toasted nigella seed, garlic dressing 6
baked gourmet potatoes with sour cream and chives 7
roasted root vegetables with parsley Evo 7
broccolini, cauliflower and lemon scented Evo 7
DESSERT
honey cake
caramel and honey layered cake, marinated oranges, hazelnut crunch
macadamia nut and date tart

vanilla bean cream and salted caramel sauce
baked pineapple cheesecake

minted cream, tapioca crisp, chocolate soil
rhubarb and custard

poached rhubarb, crème anglaise, vanilla meringue, rhubarb jam
CHEESE
individual gourmet cheese plate adds $3pp
Margaret river camembert, Capel club cheddar, Lobethal blue, crisp ciabatta and fruit compote
shared platters add $1.5 pp fine Australian cheese, crisp savoury biscuits and dried
fruit
TO FINISH
Page 50 of 54
fix organic fair-trade coffee, simplicity® tea selection and chocolates
alternate drop service - additional charge of $5 per person per course
choice option service - additional charge of $13 for entree, $20 for main and $8 for dessert (per person)
Page 51 of 54
Braised
beef cheek Portio
Name of dish: n #: 2
Ref. source:
( Food Cost)
Food
Cost
Commodities

2 beef cheeks(2 x100g) trimmed of excess fat 16 12 2.40
4 tablespoons extra-virgin olive oil 12 12 0.80
1 teaspoon black pepper 30 30 0.30
1/2 teaspoons salt 8 8 0.20

1 cane whole tomatoes including juice, chopped (3
cups) 3.50 3.50 1.40
2 cups red wine (preferably a dry Lambrusco or
Chianti) 16 16 5.20
1/2 teaspoon unsweetened cocoa powder 10 10 0.60
1/2 celery rib, finely chopped 13 13 0.30
1 medium carrot, finely chopped 3.50 3.50 0.30
1 medium red onion, finely chopped 4.80 4.80 0.70
Page 52 of 54

for the menu type

The food cost for each dish does not exceed 31%


instructions
Page 53 of 54
Page 54 of 54

SITHKOP002 Assessment 2 Project

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SITHKOP002 Assessment Tasks and Instructions

Instructions for assessment including WHS requirements

The following formulas are relevant for this assessment:

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

regular staff meetings that involve menu discussions

seeking staff suggestions for menu items

regular staff meetings that involve menu discussions

seeking staff suggestions for menu items

regular staff meetings that involve menu discussions

seeking staff suggestions for menu items

regular staff meetings that involve menu discussions

seeking staff suggestions for menu items

regular staff meetings that involve menu discussions

seeking staff suggestions for menu items

regular staff meetings that involve menu discussions

seeking staff suggestions for menu items

regular staff meetings that involve menu discussions

seeking staff suggestions for menu items

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 Garden Salad 11.00

Entrée Garlic king prawn 19.90

Soup Soup of the day (homemade bread and butter) 12.00

Special/Other Sushi crispy chicken (5 pieces) 5.00

A. Your menu must contain at least 3 choices each for:

H. Identify the dishes that feature best in terms of profitability.

Soup of the day with homemade bread and butter 12.00

Breads & salads

Garlic of Herb Bread 5.50

Latte espresso steamed and frothed milk 4.

Element 2: Plan menus

Element 3: Cost menus

Element 4: Write menu content Comment S NYS S NYS

Element 5: Evaluate menu success

1. Menu 2 – Plan a buffet menu.

G. Identify the dishes that feature best in terms of profitability.

CHEF'S CHOICE CANAPÉS

MAIN ROAST CARVERY BUFFET

Roast porterhouse of yearling beef w/ sea salt & cracked pepper

Selection of house made desserts

Total Cost: 10.85 Portion size: 250 g

Portion Cost: 5.43 Sale Price at

Specificatio Weight Cost per Actual

50g slivered almonds

60ml (1/4 cup) peanut oil 7 7 0.40

2 teaspoons sesame oil 21 21 0.30

50g (1/4 cup) caster sugar 2 2 0.10

60ml (1/4 cup) white vinegar 3 3 0.20

1 x 100g pkt Chang's Fried Noodle 13 13 1.30

6 green shallots, ends trimmed, thinly

1 Chinese cabbage, halved, finely

Element 2: Plan menus

Element 3: Cost menus

Element 4: Write menu content Comment S NYS S NYS

Element 5: Evaluate menu success

F. Identify the dishes that feature best in terms of profitability.