Assessment cover sheet

Student Must Fill this Section

Unit Code / Title SITHKOP010 Plan and cost recipes
Qualification Code /
Title:
Due Date :

Student Name:

Student ID: Term: Year:

Privacy Release “I give my permission for my assessment material to be used in the

Clause: auditing, assessment validation & moderation Process”.
“I declare that:
Authenticity  The material I have submitted is my own work;
Declaration:  I have given references for all sources of information that are
not my own, including the words, ideas and images of others”.
Student Signature: Date:

Assessment Outcome

Assessor Name:

Not Yet Assessor

Attempt and Tasks Satisfactory Date
Satisfactory Signature

Initial attempt  

Re- attempt/Re-
assessment  

Assessment Task 1  

Assessment Task 2  

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Assessor Feedback to Students

Assessment Outcome: Competent Not yet Competent

Assessor Name:

Assessor Signature and date:

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Information for Student:
 This assessment is to be completed according to the instructions given below in this document.
 Should you not answer the tasks correctly, you will be given feedback on the results and gaps in
knowledge. You will be entitled to one (1) resubmit in showing your competence with this unit.
 If you are not sure about any aspect of this assessment, please ask for clarification from your
assessor.
 Please refer to the College re-submission and re-sit policy for more information.
 If you have questions and other concerns that may affect your performance in the Assessment,
please inform the assessor immediately.
 This is an Open book assessment which you will do in your own time but complete in the time
designated by your assessor. Remember, that it must be your own work and if you use other
sources then you must reference these appropriately.

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Re-assessment of Result& Academic Appeal procedures:

If a student is not happy with his/ her results, that student may appeal against their grade via a written
letter, clearly stating the grounds of appeal to the Chief Executive Officer. This should be submitted after
completion of the subject and within fourteen days of commencement of the new term.

Re-assessment Process:
 An appeal in writing is made to the Academic Manager providing reasons for re-assessment
/appeal.
 Academic Manager will delegate another member to review the assessment.
 The student will be advised of the review result done by another assessor.
 If the student is still not satisfied and further challenges the decision, then a review panel is
formed comprising the lecturer/trainer in charge and the Academic Manager or if need be an
external assessor.
 The Institute will advise the student within 14 days from the submission date of the appeal. The
decision of the panel will be deemed to be final.
 If the student is still not satisfied with the result, he / she has the right to seek independent advice
or follow external mediation option with nominated mediation agency.
 Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enrol
in that subject.

The cost of reassessment will be borne by the Institute. The external assessor will base his/her judgement
based on principles of assessment. These principles require assessment to be reliable, fair, practical and
valid.

Academic Appeals:
 If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal
through academic appeals handling protocol.
 To appeal a decision, the person is required to complete the ASTRAL - Request for Appeal of a
Decision form with all other supporting documents, if any. This form is available via our website.
The completed Request for Appeal form is to be submitted to the Student Support Officer either
in hard copy or electronically via the following contact details:
 Student Support Officer, Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560
Email: info@asia.edu.au
 The notice of appeal should be in writing addressed to the Chief Executive Officer and submitted
within seven days of notification of the outcome of the re-evaluation process.
 If the appeal is not lodged in the specified time, the result will stand and you must re-enrol in the
unit.
 In emergency circumstances, such as in cases of serious illness or injury, you must forward a
medical certificate in support of a deferred appeal. The notice of appeal must be made within
three working days of the concluding date shown on the medical certificate.
 The decision of Chief Executive Officer will be final.
 Student would then have the right to pursue the claim through an independent external body as
detailed in the students’ complaint / grievance policy.

Plagiarism:
Plagiarism means to take and use another person's ideas and or manner of expressing them and to pass
them off as your own by failing to give appropriate acknowledgement. This includes material sourced
from the internet, RTO staff, other students, and from published and unpublished work.
Plagiarism occurs when you fail to acknowledge that the ideas or work of others arebeing used, which
includes:

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 • Paraphrasing and presenting work or ideas without a reference
• Copying work either in whole or in part
• Presenting designs, codes or images as yourown work
• Using phrases and passages verbatim without quotation marks or referencing the author or
web page
• Reproducing lecture notes without proper acknowledgement.

Collusion:
Collusion means unauthorized collaboration on assessable work (written, oral or practical) with other
people. This occurs when a student presents group work as their own or as the work of someone else.
Collusion may be with another RTO student or with individuals or student’s external to the RTO. This
applies to work assessed by any educational and training body in Australia or overseas.
Collusion occurs when youwork without the authorization of the teaching staff to:
• Work with one or more people to prepare and produce work
• Allow others to copy your work or share your answer to an assessment task
• Allow someone else to write or edit yourwork (without rto approval)
• Write or edit work for another student
• Offer to complete work or seek payment for completing academic work for other students.
Both collusion and plagiarism can occur in group work. For examples of plagiarism, collusion and
academic misconduct in group work please refer to the RTO’s policy on Academic integrity,
plagiarism and collusion.
Plagiarism and collusion constitute cheating. Disciplinary action will be taken against students who
engage in plagiarism and collusion as outlined in RTO’s policy.
Proven involvement in plagiarism or collusion may be recorded on students’ academic file and could
lead to disciplinary

Assessment Requirements
You are required to complete and pass every task in the assessment in order to be deemed
competent.

Assessment Schedule

Task Due Student Trainer Comments

Date Signature Signature

Task 1-2 Week 6

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Contents
Introduction 4
Assessment for this unit 4
Assessment Task 1: Knowledge questions 5
Information for students 5
Questions 6
Assessment Task 1: Checklist 15
Assessment Task 2: Plan and cost recipes 16
Information for students 16
Activities 17
Assessment Task 2: Checklist 21
Final results record 23

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Introduction
Welcome to the Student Assessment Tasks for SITHKOP010 Plan and cost recipes. These tasks
have been designed to help you demonstrate the skills and knowledge that you have learnt during
your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also
follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide
provides important information for you relating to completing assessment successfully.

Assessment for this unit

For you to be assessed as competent, you must successfully complete two assessment tasks:

 Assessment Task 1: Knowledge questions – You must answer all questions correctly.

 Assessment Task 2: Plan and cost recipes – You must work through a range of activities to
plan and cost 12 recipes and complete a Customer Preferences and Recipe Planning
Template (Assessment Task 2), a Standard Recipe Card Spreadsheet Template (Assessment
Task 2) and a Recipe Feedback Template (Assessment Task 2).

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Assessment Task 1: Knowledge questions
Information for students
Knowledge questions are designed to help you demonstrate the knowledge which you have
acquired during the learning phase of this unit. Ensure that you:

 review the advice to students regarding answering knowledge questions in the Hospitality
Works Student User Guide

 comply with the due date for assessment which your assessor will provide

 adhere with your RTO’s submission guidelines

 answer all questions completely and correctly

 submit work which is original and, where necessary, properly referenced

 submit a completed cover sheet with your work

 avoid sharing your answers with other students.

i Assessment information

Information about how you should complete this assessment can be found in Appendix A of the
Hospitality Works Student User Guide. Refer to the appendix for information on:

 where this task should be completed

 the maximum time allowed for completing this assessment task

 whether or not this task is open-book.

Note: You must complete and submit an assessment cover sheet with your work. A template is
provided in Appendix B of the Student User Guide. However, if your RTO has provided you with
an assessment cover sheet, please ensure that you use that.

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Questions
Provide answers to all of the questions below.

1. List five sources of information that you could use to find information on your organisation’s
current customer profile and food preferences.

2. Outline each of the following service styles.

Menu Style Description

À la carte

Buffet

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Menu Style Description

Cyclical

Degustation

Set

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 Menu Style Description

Table d’hote

3. List three types of cuisine.

4. Describe three sources of information that you can use for determining the cost of supply for
ingredients.

5. Describe the following methods and formulas for calculating dish profitability and viability.

Definition Formulas/Method

Budgeted sales
price

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 Definition Formulas/Method

Standard measures

Food cost
percentage

Standard yield tests

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 Definition Formulas/Method

Mark up

GST added on to
determine final sale
price

GST off sale price to

determine portion
cost

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6. Give an example of how each of the listed food preferences can influence recipe planning.

Classical

Contemporary

Cultural and ethnic

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 Seasonal

Variety of food
products

7. Give an example of how each of the listed customer characteristics can influence recipe
planning.

Age range

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Gender

Budget or buying
power

Dietary requirements
or preferences

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 Location

Social and cultural

background

8. Outline how the availability of seasonal produce might influence your recipe planning process.

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Assessment Task 1: Checklist
Student’s name:

Did the student provide a Completed

sufficient and clear answer successfully?
that addresses the
suggested answer for the
Yes No
following? Comments

Question 1

Question 2

Question 3

Question 4

Question 5

Question 6

Question 7

Question 8

Task outcome:  Satisfactory  Not satisfactory

Assessor signature:

Assessor name:

Date:

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Assessment Task 2: Plan and cost recipes
Information for students

Tasks required for this unit

This unit of competency requires that you:

 plan and cost recipes for three complete dishes for four of the following menu types (12
recipes in total):

o à la carte o degustation

o buffet o set or table d’hôte

o cyclical

 identify the food preferences of customer groups and use to inform recipe planning for the
above 12 dishes

 seek feedback from supervisor or colleagues and implement improvements to dishes as

required

 develop the above recipes using:

 standard recipe cards in spreadsheet o units of measure

format, including:
o description
o method
o equipment
o portion size
o food cost percentage
o ingredients
o GST.

Instructions for how you will complete these requirements are included below.

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Activities
Complete the following activities.

1. Carefully read the following information.

Successful completion of this unit requires that you complete the range of tasks
listed above. It is important that you provide evidence that you have successfully
completed each task.
Below is a guide to the skills and knowledge you must demonstrate when you are
completing each task. We have provided a number of templates to assist you and
you will find these in the student resources.

What do I need to demonstrate?

During this task, you will be required to demonstrate a range of the skills and
knowledge that you have developed during your course. These include:

 Identifying customer preferences by:

o identifying the food business’s current customer profile

o identifying food preferences of the customer base through asking

questions and listening to responses.

 Planning and costing 12 recipes based on identifying customer preferences,

including three (3) complete dishes for four of the following menu types
o à la carte

o buffet

o cyclical

o degustation

o set or table d’hôte

 Planning dishes by:

o generating a range of ideas for suitable dishes

o choosing dishes based on the food business’ service style and cuisine, as
well as customer preferences
o including a balanced variety of dishes for the service style and cuisine.

 Costing recipes by:

o itemising the proposed components of included dishes

o calculating portion yields and costs from raw ingredients

o calculating mark-ups and selling price for profitability

o assessing cost-effectiveness of proposed dishes

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 o identifying ingredients that provide high yield.

 Writing correct dish descriptions by:

o writing dish descriptions using words that will:

 appeal to the customer base and promote sales

 fit with the food business’ service style.

 Evaluating dishes by:

o using feedback from supervisors or colleagues

o adjusting dishes based on feedback and profitability.

How will I provide evidence?

In your student resources folder, you will find a number of templates, each of which
you must complete. Detailed instructions for completing each of the templates are
provided below.

Tips for completing Plan and cost recipes

 Read through this assessment and your templates before you get started and
make sure you understand what you need to do. If you are unsure, speak to
your assessor and/or supervisor.

 Stay up to date! Providing organised, complete evidence forms part of your

assessment.

 Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.
Most importantly, ask for help if you are having trouble!

2. Identify customer preferences.

In this step, you need to:

 identify your food business’ current customer profile

 identify the food preferences of your customer base.

The food business could be your RTO’s training kitchen or a workplace. Customers
can be a group of customers of your RTO’s training kitchen (these could be fellow
students or actual customers) or your workplace. Your assessor will assist you to
identify a suitable food business and customers.
Use the Customer Preferences and Recipe Planning Template to record the
information about the food business’ current customer profile. To complete this
template, you will also need to interview a minimum of four (4) customers about
their food preferences. Use the questions included in the Customer Preferences
and Recipe Planning Template and then then interview each of your four

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 customers, documenting their answers in the template.
As this unit requires you to demonstrate that you can use oral communication skills
for asking questions that inform recipe choice and listening and responding to each
customer’s feedback, you will also need to arrange with your assessor to observe
you completing at least two of the interviews. Your assessor can watch the
interviews in person, or you can record your interviews for your assessor to view
later. Speak to your assessor about whether the observations will be in person on
recorded.
Please note that you will also use the information recorded in your Customer
Preferences and Recipe Planning Template to plan your recipes.
You will need to generate ideas based on identifying customer preferences and
then select twelve dishes or food production types for which you will develop
recipes.
The twelve recipes must consist of three (3) complete dishes or food production
items for four of the following menu types:

 à la carte

 buffet

 degustation

 set or table d’hôte

In the next activity, you will cost these recipes.

Complete your Customer Preferences and Recipe Planning template in full and
submit to your assessor.

3. Plan and cost recipes.

For this part of the assessment, you need to document, as well as cost your twelve
(12) recipes.
The recipes need to be created in spreadsheet format and a Standard Recipe Card
template has been provided for you in your student resources. The standard recipe
card requires you to complete the following information:

 name of the dish or food production item

 dish or food production item description

 menu type that the dish/food production item is for

 equipment to be used to create the dish or food production item

 ingredient amount

 ingredient cost

 portion cost and total portion cost

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  method

 mark up %

 GST amount

 total cost

 Selling price

 food percentage cost.

Please note that your assessor will provide you with a commodity price list for the
ingredients which you will use for in your menus.

Record your 12 dishes or food production items in your Standard Recipe Card
template and submit to your assessor.

4. Evaluate dishes.

Once you have developed your recipes, you need to evaluate them to check that
the dishes or food production items will sell well.
Choose three of the recipes that you have developed and that you feel you would
like feedback on. Arrange to meet with at least two colleagues (fellow students or
workplace colleagues) to discuss and seek feedback on the two recipes. At the
meeting you will advise your colleagues of the following:

 the target customer group for the food business and customer profile.

 the name and description of the dish or food production item and what the
proposed price.
Use the questions in the Recipe Feedback Template and record the feedback you
receive.

Record the feedback received as well as what changes or improvements you would
make to your dishes on the Recipe Feedback template and submit to your
assessor.

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Assessment Task 2: Checklist
Student’s name:

Completed
successfully?

Has the following been completed? Yes No Comments

The student has identified customer

preferences by:
 identifying the food business’s
current customer profile
 identifying food preferences of the
customer base through asking
questions and listening to
responses.

The student has used oral

communication skills to ask questions
and listened to responses.

The student has generated a range of

ideas for dishes or food production
ranges.

The student has planned and cost

recipes for three complete dishes for any
four of the following menu types (12
recipes in total):
 à la carte

 buffet

 cyclical

 degustation

 set or table d’hote.

The student has chosen dishes to meet

the food business’ service style and
cuisine and meet customer preferences.

The student has included a balanced

variety of dishes or food production
items for the service style and cuisine.

The student has itemised proposed

components of included dishes or food

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production items.

The student has calculated portion yields

and costs from raw ingredients.

The student has assessed cost-

effectiveness of proposed dishes or food
production items and identified
ingredients that provide high yield.

The student has priced menu items to

ensure maximum profitability and
included calculating mark-ups and
selling price.

The student has written correct dish

descriptions including using words that
will:
 appeal to the customer base and
promote sales
 fit with the food business’ service
style.

The student has sought out feedback

from supervisor or colleagues to
determine saleability of dishes.

The student has compared dishes or

food production items based on their
anticipated yield, budgetary constraints
and profitability.

The student has evaluated dishes by

using the feedback from supervisor or
colleagues to determine saleability of
dishes.

The student has adjusted recipes based

on feedback provided and profitability.

Task outcome:  Satisfactory  Not satisfactory

Assessor signature:

Assessor name:

Date:

Final results record

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 Student name:

Assessor name:

Date:

Unit name: SITHKOP010 Plan and cost recipes

Qualification name:

Final assessment results

Result

Task Type Satisfactory Unsatisfactory Did not submit

Assessment Task 1 Knowledge Questions S U DNS

Assessment Task 2 Plan and cost recipes S U DNS

Overall unit results C NYC

Feedback

 My performance in this unit has been discussed and explained to me.

 I would like to appeal this assessment decision.

Student signature: _________________________________________ Date: _________________

 I hereby certify that this student has been assessed by me and that the assessment has been
carried out according to the required assessment procedures.

Assessor signature: _______________________________________ Date: _________________

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