SITHKOP010 - Plan and cost recipes

    Unit code: SITHKOP010 | Study level: TAFE
    Footscray Nicholson


    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.


    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:
      portion size
      units of measure
      food cost percentage

    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):

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