Assessment Tasks and Instructions

Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s) SITHKOP002 Plan and cost basic menus & SITHKOP004
Develop menus for special dietary requirements
Stream/Cluster
Trainer/Assessor

Assessment for this Unit of Competency/Cluster Details

Assessment 1 Assignment
Assessment 2 Project
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3

Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required

Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:

Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Date

2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable
Name

Signature Date

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Assessment Guidelines

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  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.
AND
• develop and cost at least six menus or meal plans that individually or in combination meet at least six different special
dietary requirements as specified in the knowledge evidence
• two of the above menus or meal plans must reflect one or more cultural or religious dietary requirements as specified in the
knowledge evidence
• two of the above menus or meal plans must address the special dietary requirements of different customer groups as
specified in the knowledge evidence
• evaluate each 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

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 o improvements suggested by:
 customers
 managers
 peers
 staff
 supervisors
 suppliers
o regular staff meetings that involve menu discussions
o satisfaction discussions with:
 customers
 allied health professionals
 dieticians
 medical specialists
o seeking staff suggestions for menu items
• develop above menus and menu plans within commercial time constraints, demonstrating:
o methods for responding to feedback and adjusting menus
o basic principles and practices of nutrition.
What will be assessed – Performance Evidence
Place/Location where assessment will be conducted
RTO to complete

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 & SITHKOP004, Futura Teacher Support tools.

Refer to the Assessment conditions attached to the Futura 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.

Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were explained to me
and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or

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 referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /201

This assessment: First Attempt 2nd Attempt Extension – Date: / /

RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory

Feedback to Student:

Assessor(s) Signature(s): Date: / /

Student Signature Date: / /

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Menu Templates for Styles with Dietary Requirements

Menu 1
Dietary requirement

1. Course
No butter
2. Course
no onions
3. Course
No sugar

Cost each dish of the menu in a Standard Recipe card (template) or use the template
Standard Recipe Card multiple dishes to cost all dishes in one sheet and label each tab.

Menu 2
Dietary requirement

1. Course
No onions
2. Course
Vegan
3. Course
Vegan

Cost each dish of the menu in a Standard Recipe card (template) or use the template
Standard Recipe Card dishes to cost all dishes in one sheet and label each tab.

Menu 3 Cyclic Menu/Meal Plan

Dietary requirement

Enter the individual courses in the “Menu Price Balance template_5_Day_Cycle” cost the individual menu dishes in
individual Standard recipe cards or in the spreadsheet “Standard Recipe Card multiple dishes_5-day_Cycle (Each day
has a Tab marked M1-Dish 1 to M1 Dish 6[Monday] M2- Dish 1 to Dish 6 [Tuesday] and so forth)

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 Menu 4
Dietary requirement

1. Course
No Fish
2. Course
No pork
3. Course
No onion
4. Course
No onion
5. Course
No onion

Cost each dish of the menu in a Standard Recipe card (template) or use the template
Standard Recipe Card dishes to cost all dishes in one sheet and label each tab.

Menu 5
Dietary requirement

1. Course
No fish
2. Course
No pork
3. Course
No pork

Cost each dish of the menu in a Standard Recipe card (template) or use the template
Standard Recipe Card dishes to cost all dishes in one sheet and label each tab.

Menu 6
Dietary requirement

1. Course No pork

2. Course No pork

3. Course No fish

Cost each dish of the menu in a Standard Recipe card (template) or use the template
Standard Recipe Card dishes to cost all dishes in one sheet and label each tab.

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 Menu 7
Dietary requirement

1. Course No onion

2. Course No pork

3. Course No fish

Cost each dish of the menu in a Standard Recipe card (template) or use the template
Standard Recipe Card dishes to cost all dishes in one sheet and label each tab.

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Feedback Template

Menu 1 Method used for feedback Feedback received – Details

How/Who?

Dish 1 One on one Well done

Dish 2 One on one Great plates

Dish 3 One on one Fast cook

Menu 2 Method used for feedback Feedback received – Details

How/Who?

Dish 1 One on one Well done

Dish 2 One on one Great services

Dish 3 One on one Great services with great ingredients

Menu 3 Method used for feedback Feedback received – Details

How/Who?

Dish 1 One on one Fresh ingredients

Dish 2 One on one Fresh ingredients

Dish 3 One on one Great tastes

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 Menu 4 Method used for feedback Feedback received – Details
How/Who?

Day 1 One on one Great tastes

Day 2 One on one Great tastes

Day 3 One on one Great tastes

Day 4 One on one Fast services

Day 5 One on one Fast services

Menu 5 Method used for feedback Feedback received – Details

How/Who?

Dish 1 One on one Great tastes

Dish 2 One on one Fast food

Dish 3 One on one Great tastes

Menu 6 Method used for feedback Feedback received – Details

How/Who?

Dish 1 One on one Great tastes

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 Dish 2 One on one Great tastes

Dish 3 One on one Great tastes

Menu 7 Method used for feedback Feedback received – Details

How/Who?

Dish 1 One on one Fresh ingredients and sauces were great

Dish 2 One on one Fresh ingredients and sauces were great

Dish 3 One on one Great preparation

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 Menu Assessment Criteria Comment S NYS S NYS
Identify menu requirements.
The dietary requirements for each menu are identified
Where required professional assistance is sought to clarify specify menu
requirements
The assistance source is provided
The implications of ingredient choices for each menu dish are identified where
relevant (e.g. Coeliac)

Feedback:

Menu 1: well done

Menu 2: great preparation

Menu 3: fast service

Menu 4: fresh ingredients

Menu 5: tastes good

Menu 6: well done

Develop menus and meal plans for special diets.

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 ingredients included for each dish are suitable for inclusion for the
relevant type of dietary requirements (Fat, sugar, Gluten-free etc.)
The methods of cookery used for each menu type are suitable for the specific
dietary requirement (consider deep-frying is not suitable in a low-fat diet)
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
The cyclic menus provide variety/appeal
The cyclic menus are nutritionally balanced
The vegetarian options of the cyclic menus are nutritionally balanced and
interesting
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
The menus are written, using correct terminology and spelling
Feedback:

Menu 1: tastes good

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 Menu 2: fresh ingredients

Menu 3: well done

Menu 4: tastes good

Menu 5: great tastes

Menu 6: well done

Cost and document special menus and meal plans

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 Menu (1-5) does not exceed $7.50
The food cost for each cyclic Menu (6) does not exceed $6.00
The profitability/maximum for each dish or menu is identified
All calculations are attached for reference as instructed for each menu type

Feedback:

Menu 1: tastes good

Menu 2: fresh ingredients

Menu 3: well done

Menu 4: tastes good

Menu 5: great tastes

Menu 6: well done

Monitor special menu performance. S NYS S NYS

2 different feedback methods are used to evaluate menus
The feedback is detailed
The feedback sources are provided
The feedback sought is sufficient to evaluate each menu

Feedback:

Menu 1: tastes good

Menu 2: fresh ingredients

Menu 3: well done

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 Menu 4: tastes good

Menu 5: great tastes

Menu 6: well done

Monitor special menu performance.

The menu /dishes is evaluated using evaluation methods as a result from
feedback
The feedback is collated and attached
The feedback is interpreted correctly
The feedback is incorporated in each menu item
The costings are adjusted according to feedback received
The amended menu items are attached
The amended menu items reflect the feedback received
The amended costings are attached.
Feedback:

Menu 1: tastes good

Menu 2: fresh ingredients

Menu 3: well done

Menu 4: tastes good

Menu 5: great tastes

Menu 6: well done

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