SITHKOP010 - Plan and cost recipes

Unit code: SITHKOP010 | Study level: TAFE

Credit points

N/A

Location

Footscray Nicholson

Industry

Prerequisites

N/A

Overview

This unit describes the performance outcomes, skills and knowledge required to plan and cost recipes for dishes or food product ranges for any type of cuisine or food service style. It requires the ability to identify customer preferences, select recipes to meet customer and business needs, cost recipes and evaluate their success.
It does not cover the specialist skills used by senior catering managers and chefs to design and cost complex menus after researching market preferences and trends. Those skills are covered in SITHKOP015 Design and cost menus.
The unit applies to hospitality and catering organisations. Recipes can be for ongoing food service, for an event or function, or for a food product range such as patisserie products.It applies to cooks, patissiers and catering personnel who usually work under the guidance of more senior chefs.

Assessment

For Melbourne campuses

Assessment tasks will be designed to reinforce & extend knowledge and skill competence within set & controlled parameters in accordance with each units learning outcomes & performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines.

Students will be expected to demonstrate the following required skills:

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

à la carte
buffet
cyclical
degustation
set or table d’hôte

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 format, including:
method
portion size
ingredients
units of measure
description
equipment
food cost percentage
GST.

Students will also be expected to demonstrate the following knowledge:

organisation-specific information:

sources of information on current customer profile and food preferences
service style and cuisine
costs of supply for ingredients

methods and formulas for calculating portion yields and costs from raw ingredients:

food cost percentage
budgeted sales price
standard measures
standard yield tests
GST addition and subtraction

characteristics of different menu types listed in the performance evidence, including portion size
food preferences relating to:

classical and contemporary dining trends
cultural and ethnic influences
seasonal dishes
variety of food products

characteristics of different customer groups:

age range
buying power
gender
dietary requirements or preferences
location
social and cultural background

influence of seasonal products and commodities on recipe content
culinary terms for a variety of cuisines.

Required reading

The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by the VU Polytechnic and/or via the VU Polytechnic e-learning system.

As part of a course

This unit is studied as part of the following course(s):

Certificate III in Commercial Cookery

SIT30821 | Certificate iii | Duration:

Certificate IV in Kitchen Management

SIT40521 | Certificate iv | Duration:

Refer to the course page for information on how to apply for the course. VU takes care to ensure the accuracy of this unit information, but reserves the right to change or withdraw courses offered at any time. Please check that unit information is current with the Student Contact Centre.