Assessment cover sheet

Student Must Fill this Section

Unit Code / Title SITHKOP010 Plan and cost recipes
Qualification Code /
Title:
Due Date :
JANUARY 28, 2024

Student Name: Clarissa Dizon – Magat

Student ID: Term: 6 Year: 2023-2024
20220622
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  

Version 1.1
Release Date: Oct 2022
Page No: 1
Assessor Feedback to Students

Assessment Outcome: Competent Not yet Competent

Assessor Name:
Assessor Signature and date:

Version 1.1
Release Date: Oct 2022
Page No: 2
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.

Version 1.1
Release Date: Oct 2022
Page No: 3
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.

Version 1.1
Release Date: Oct 2022
Page No: 4
 Plagiarism occurs when you fail to acknowledge that the ideas or work of others arebeing used, which
includes:
• 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

Version 1.1
Release Date: Oct 2022
Page No: 5
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

Version 1.1
Release Date: Oct 2022
Page No: 6
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).

Version 1.1
Release Date: Oct 2022
Page No: 7
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.

Version 1.1
Release Date: Oct 2022
Page No: 8
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.

Customer Surveys and Feedback: Conducting customer surveys and collecting feedback
from current patrons provides direct insights into their preferences. Questions can cover
favorite dishes, preferred dining times, dietary restrictions, and overall satisfaction with the
dining experience.

POS (Point of Sale) Data: Analyzing data from the POS system can offer valuable
information on popular menu items, peak dining hours, and purchasing patterns. POS data
can provide quantitative insights into customer preferences and behavior.

Social Media Analytics: Monitoring social media platforms can reveal trends, comments, and
reviews related to your restaurant. Analyzing likes, shares, and comments on posts can give
an indication of which dishes are receiving attention and positive feedback.

Online Reviews and Ratings: Websites such as Yelp, TripAdvisor, and Google Reviews
often contain valuable information about customer experiences. By analyzing these reviews,
you can identify specific dishes that receive praise or criticism, helping to understand customer
preferences.

Loyalty Programs and Customer Profiles: If your organization has a loyalty program,
analyzing the data stored in customer profiles can provide detailed information about individual
preferences. This may include past orders, frequency of visits, and specific dishes or
promotions that appeal to certain customers.

2. Outline each of the following service styles.

Version 1.1
Release Date: Oct 2022
Page No: 9
Menu Style Description

À la carte an à la carte menu is a menu that provides individually priced items

cooked to order.

Buffet a buffet menu provides a range of dishes presented at the same time;
customers are able to make selections and serve themselves. Buffets are
usually priced per person rather than per dish.

Cyclical a cyclical menu provides pre-planned menus that are offered over a
number of days. The customer can usually select items from a cyclical
menu in advance. Cyclical menus are often used by facilities such as
hospitals.

Version 1.1
Release Date: Oct 2022
Page No: 10
 Menu Style Description

Degustation a degustation menu provides a set number of dishes and in a set order.
Degustation menus are sometimes offered in conjunction with an à la carte
menu so each customer can select individual dishes from the menu or can
choose to have the set menu.

Set a set menu is often used for a function or event. It presents predetermined
dishes in a specific order and customers are not offered any choice.

Table d’hote a table d’hôte menu is a style of set menu where the customer pays a set
price for a specified number of courses. Customers are usually presented
with a number of choices for each course but the range may not be as
wide as with an à la carte menu.

3. List three types of cuisine.

Filipino Cuisine: Filipino cuisine is a blend of indigenous, Spanish, Chinese, and American
influences. It features a diverse array of dishes with a mix of flavors ranging from sweet and
savory to salty and sour. Common ingredients include rice, seafood, pork, and tropical fruits.
Adobo (marinated meat), Sinigang (sour soup), Lechon (roast pig), and Halo-halo (a dessert
with shaved ice) are some popular Filipino dishes.

Version 1.1
Release Date: Oct 2022
Page No: 11
 Mediterranean Cuisine: Mediterranean cuisine encompasses the traditional foods of
countries surrounding the Mediterranean Sea, such as Greece, Italy, Spain, and southern
France. This cuisine emphasizes fresh, seasonal ingredients like olive oil, herbs, vegetables,
and grains. Common dishes include Greek Salad, Italian Pasta, Spanish Paella, and various
dishes featuring grilled fish and meats.

French Cuisine: French cuisine is renowned for its culinary artistry and emphasis on high-
quality ingredients. It has a rich tradition of sauces, pastries, and elaborate presentations.
French dishes often feature butter, cream, wine, and a variety of cheeses. Classic French
dishes include Coq au Vin, Ratatouille, Beef Bourguignon, and iconic pastries like Croissants
and Éclairs.

4. Describe three sources of information that you can use for determining the cost of supply for
ingredients.
Vendor Price Lists and Invoices:
Source Description: Obtain price lists and invoices directly from your food and ingredient
suppliers. These documents detail the cost of each item, allowing you to track the expenses
associated with purchasing specific ingredients.
Advantages: Provides real-time and specific cost information for each item. Allows for negotiation
with suppliers for better pricing and discounts.
Considerations: Ensure that the price lists are up-to-date, and factor in additional costs such as
delivery fees or minimum order requirements.

Market Research and Price Comparisons:

Source Description: Conduct market research to compare prices across multiple suppliers or
vendors. This can involve checking prices at local markets, online suppliers, or competitors in your
area.
Advantages: Offers insights into market trends and the competitiveness of your current suppliers.
Enables you to identify cost-effective alternatives and negotiate better deals.
Considerations: Regularly update your market research to stay informed about fluctuations in
ingredient prices and changes in supplier offerings.

Costing Software and Inventory Systems:

Source Description: Utilize specialized costing software or inventory management systems that
track and analyze ingredient costs. These systems often integrate with POS (Point of Sale)
systems to provide comprehensive financial insights.
Advantages: Streamlines the process of tracking and managing ingredient costs. Enables you to
automate calculations for recipe costing, waste management, and inventory control.
Considerations: Implement proper training for staff to use the software effectively. Choose a
system that aligns with the specific needs and scale of your food establishment.

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

Version 1.1
Release Date: Oct 2022
Page No: 12
 Definition Formulas/Method

The budgeted sales price is the

Budgeted sales = portion total cost +
anticipated selling price of a dish
price based on financial projections and mark-up, then
business goals. adjustments.

Standard measures refer to 1kg = 1000g

Standard measures
predetermined quantities and
specifications used as benchmarks 250ml = ¼ L
for various ingredients and portions. 500ml = ½ L
1000ml = 1L
60ml = ¼ cup
80ml = 1/3 cup
125ml = ½ cup
200ml = ¾ cup
250ml = 1 cup

Food cost percentage is the

Food cost Food Cost Percentage=
proportion of a dish's selling price that
percentage represents the cost of ingredients. (Cost of Ingredients
/Selling Price) ×100

Version 1.1
Release Date: Oct 2022
Page No: 13
 Definition Formulas/Method

Standard yield tests Standard yield tests involve Conduct tests to

assessing the expected yield or
output of a particular ingredient or
dish during the cooking and
preparation process
determine the yield of
ingredients after
processing (e.g., trimming,
cooking, etc.) to ensure
accurate costing.
Trimming to 100% divided
by total weight

Mark up Mark up is the percentage added to Selling Price = Cost of

the cost of goods to determine the Goods Sold +(Cost of
selling price. Goods Sold × Mark Up
Percentage)
= total cost of dish +
(mark-up percentage / 100
x total cost of dish)

Goods and Services Tax (GST) is a

GST added on to = Total portion cost x 10%
consumption tax added to the selling
determine final sale price of a product or service.
price

GST off sale price to refers to the process of calculating = sale price – (sale
determine portion the cost of a specific portion or unit of price /11 (GST part))
cost a product by excluding the Goods and

Version 1.1
Release Date: Oct 2022
Page No: 14
 Definition Formulas/Method

Services Tax (GST) from its sale

price. This involves identifying the
total sale price, determining the
applicable GST rate, calculating the
GST amount, and subtracting it from
the sale price to arrive at the portion
cost exclusive of GST. This
calculation helps businesses assess
the actual cost of the product without
including taxes, providing valuable
information for pricing strategies and
financial planning

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

Classical A classical food preference might involve traditional recipes from

a specific cuisine, such as classic French dishes like Beef
Bourguignon or Coq au Vin. Recipe planning will involve using
timeless cooking techniques, traditional ingredients, and
preserving the authentic flavors and presentation associated with
the classical cuisine.

Contemporary A contemporary food preference may involve modern and

innovative recipes, such as a deconstructed sushi bowl or a
molecular gastronomy-inspired dish. Recipe planning here would
focus on incorporating cutting-edge cooking techniques, unusual
flavor combinations, and unique presentations to align with
current culinary trends.

Version 1.1
Release Date: Oct 2022
Page No: 15
 Cultural and ethnic For a cultural or ethnic food preference, such as Filipino cuisine,
a recipe could be Chicken Adobo. Recipe planning would involve
sourcing authentic spices, using traditional cooking methods, and
respecting the cultural nuances associated with the dish.
Adapting recipes to align with specific cultural practices and
flavor profiles is crucial

Seasonal In a seasonal food preference, a recipe might involve a summer

salad with fresh, in-season fruits and vegetables like watermelon,
tomatoes, and basil. Recipe planning considers the availability
and freshness of seasonal produce, ensuring the dish is not only
flavorful but also environmentally sustainable and cost-effective.

Variety of food If the preference is for a variety of food products, a recipe could
products be a Kare-kare with a mix of colorful vegetables such as bokchoi,
string beans, eggplant and peanuts. Recipe planning involves
incorporating diverse food items to achieve a well-rounded and
nutritionally balanced dish, appealing to those who enjoy a wide
range of flavors and textures.

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

Version 1.1
Release Date: Oct 2022
Page No: 16
Age range For a target audience of children, a recipe could be “Menudo”
with colorful and creatively arranged vegetables. Recipe planning
would involve incorporating child-friendly flavors and considering
the ease of preparation to cater to a younger age group.

Gender Considering a predominantly male audience, a recipe might be a

hearty steak with a bold spice rub. Recipe planning could involve
incorporating robust flavors and larger portion sizes to appeal to
preferences commonly associated with this demographic.

Budget or buying For a budget-conscious audience, a recipe might be "Stir Fry

power Noodles or Pancit ." Recipe planning would involve selecting
affordable ingredients while maintaining nutritional value and
flavor. Emphasis might be on cost-effective proteins like legumes
and seasonal vegetables.

Version 1.1
Release Date: Oct 2022
Page No: 17
 Dietary requirements For a vegetarian audience, a recipe could be "Quinoa and
or preferences Roasted Vegetable Stuffed Peppers." Recipe planning would
involve avoiding meat products and focusing on plant-based
proteins, ensuring the dish aligns with vegetarian dietary
preferences.

Location For a coastal region, a recipe might be "Lemon Garlic Grilled Fish
Tacos." Recipe planning would involve using locally sourced
seafood, fresh citrus flavors, and incorporating regional spices to
resonate with the local culinary preferences.

Social and cultural If targeting a community with a strong Italian cultural background,
background a recipe could be "Classic Spaghetti Bolognese." Recipe
planning would involve using traditional Italian ingredients and
cooking methods to honor the cultural preferences of the
audience

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

Identification of Seasonal Produce: Identify fruits, vegetables, and herbs that are in season.
For example, mangoes, pineapple, and guavas may be abundant during certain months, while
vegetables like eggplant and okra could be more readily available during specific seasons.

Incorporating Seasonal Fruits in Desserts or Sauces: Use seasonal fruits to enhance the
flavor profile of desserts or sauces. For instance, mangoes can be incorporated into a

Version 1.1
Release Date: Oct 2022
Page No: 18
refreshing mango salsa or used in a traditional Filipino dessert like Mango Float during the
peak mango season.

Adapting Vegetable Dishes to Seasonal Varieties: Adjust vegetable-based dishes based

on seasonal availability. For example, a Pinakbet dish might feature vegetables like squash,
string beans, and eggplant that are abundant during specific times of the year.

Exploring Seasonal Greens and Herbs: Utilize seasonal greens and herbs to add freshness
and aroma to dishes. Incorporate herbs like basil, cilantro, or lemongrass that may be more
readily available during certain seasons.

Creating Seasonal Soups or Stews: Develop soups or stews that highlight seasonal
produce. For instance, Sinigang, a Filipino sour soup, can be adapted with different
vegetables based on what is in season, such as water spinach (kangkong) or radish (labanos).

Prioritizing Local and Fresh Ingredients: Emphasize the use of locally sourced and fresh
ingredients. This not only ensures the best flavor and nutritional value but also supports local
farmers and businesses.

Planning Seasonal Variations of Traditional Dishes: Consider creating seasonal variations

of traditional Filipino dishes. For example, a classic Adobo recipe might be adapted with
seasonal vegetables or fruits to add a unique twist to the dish.

Adjusting Cooking Methods Based on Seasonal Ingredients: Modify cooking methods to

complement seasonal ingredients. Grilling or roasting vegetables that are in season can
enhance their natural flavors, providing a different dimension to the dish.

Maintaining Balance and Authenticity: While adapting recipes to include seasonal produce,
ensure that the fundamental flavors and authenticity of the Filipino dish are preserved.
Seasonal ingredients should complement, not overpower, the traditional taste.

Version 1.1
Release Date: Oct 2022
Page No: 19
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:

Version 1.1
Release Date: Oct 2022
Page No: 20
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.

Version 1.1
Release Date: Oct 2022
Page No: 21
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

Version 1.1
Release Date: Oct 2022
Page No: 22
 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

Version 1.1
Release Date: Oct 2022
Page No: 23
 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

Version 1.1
Release Date: Oct 2022
Page No: 24
  portion cost and total portion cost

 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.

Version 1.1
Release Date: Oct 2022
Page No: 25
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

Version 1.1
Release Date: Oct 2022
Page No: 26
 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

Version 1.1
Release Date: Oct 2022
Page No: 27
 Student name:

Assessor name:

Date:

Unit name: SITHKOP010 Plan and cost recipes

Qualification name:

Final assessment results

Result

Did not
Task Type Satisfactory Unsatisfactory 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: _________________

Version 1.1
Release Date: Oct 2022
Page No: 28