This unit (SITHKOP002) 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.

Unit details

Study level:
Vocational and further education (TAFE)
Unit code:

Contact VU Polytechnic


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.Students will also be expected to demonstrate the following knowledge: - organisation-specific information; - methods and formulas for calculating portion yields and costs from raw ingredients; - hospitality and catering industry desired profit margins, mark-up procedures and rates; - different types and styles of menus for dishes or food production ranges for different types of food outlets; - range of food preferences relating to: contemporary eating habits; cultural and ethnic influences; popular menu items; quick service foods; seasonal dishes; variety of food products; - differing characteristics of customer groups; - influence of seasonal products and commodities on menu content; - naming conventions and culinary terms for a variety of cuisines; - formats for and inclusion of menus presented to customers, and; - methods of assessing the popularity of menu items.

Where to next?

As part of a course

This unit is studied as part of the following courses. Refer to the course page for information on how to apply for the course.

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