SITHKOP002 - Plan and cost basic menus

Unit code: SITHKOP002 | Study level: TAFE
N/A
Footscray Nicholson
Industry
Online
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Overview
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Overview

This unit describes the performance outcomes, skills and knowledge required to plan and cost basic menus for dishes or food product ranges for any type of cuisine or food service style. It requires the ability to identify customer preferences, plan menus to meet customer and business needs, cost menus and evaluate their success.

Assessment

For Melbourne campuses

Assessment tasks will be designed to reinforce and extend knowledge and skill competence within set and controlled parameters in accordance with each unit’s learning outcomes and 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:

  • 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;
  • evaluate success of the above menus by obtaining at least two of the following types of feedback: customer satisfaction discussions; customer surveys; improvements; regular staff meetings that involve menu discussions; seeking staff suggestions for menu items, and;
  • develop the above menus within commercial time constraints.

Required reading

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

As part of a course

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

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