SITHKOP010 plan and cost recipes :
SITHKOP010 plan and cost recipes
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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
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 Student User Guide. The Student User Guide provides important information for you relating to completing assessment successfully.
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).
Assessment Task 1: Knowledge questions
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 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.
Assessment informationInformation about how you should complete this assessment can be found in Appendix A of the Student User Guide.Refer to the appendix for information on: where this task should be completedthe maximum time allowed for completing this assessment taskwhether 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.
Provide answers to all of the questions below.
List five sources of information that you could use to find information on your organisation’s current customer profile and food preferences.
Outline each of the following service styles.
Menu StyleDescriptionÀ la carte Buffet Cyclical Degustation Set Table d’hote
List three types of cuisine.
Describe three sources of information that you can use for determining the cost of supply for ingredients.
Describe the following methods and formulas for calculating dish profitability and viability.
DefinitionFormulas/MethodBudgeted sales price Standard measures Food cost percentage Standard yield tests Mark up GST added on to determine final sale price GST off sale price to determine portion cost
Give an example of how each of the listed food preferences can influence recipe planning.
Classical Contemporary Cultural and ethnic Seasonal Variety of food products
Give an example of how each of the listed customer characteristics can influence recipe planning.
Age range Gender Budget or buying power Dietary requirements or preferences Location Social and cultural background
Outline how the availability of seasonal produce might influence your recipe planning process.
Student’s name: Did the student provide a sufficient and clear answer that addresses the suggested answer for the following?Completed successfully?CommentsYesNoQuestion 1 Question 2 Question 3 Question 4 Question 5 Question 6 Question 7 Question 8 Task outcome:SatisfactoryNot satisfactoryAssessor signature: Assessor name: Date: SITHKOP010 plan and cost recipes
Assessment Task 2: Plan and cost recipes
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):à la carte buffetcyclicaldegustation set or table d’hôteidentify the food preferences of customer groups and use to inform recipe planning for the above 12 dishesseek feedback from supervisor or colleagues and implement improvements to dishes as requireddevelop the above recipes using:standard recipe cards in spreadsheet format, including:methodportion sizeingredientsunits of measure descriptionequipment food cost percentageGST.Instructions for how you will complete these requirements are included below.
Complete the following activities.
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:identifying the food business’s current customer profileidentifying 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 typesà la cartebuffetcyclicaldegustation set or table d’hôtePlanning dishes by:generating a range of ideas for suitable disheschoosing dishes based on the food business’ service style and cuisine, as well as customer preferences including a balanced variety of dishes for the service style and cuisine.Costing recipes by:itemising the proposed components of included dishescalculating portion yields and costs from raw ingredients calculating mark-ups and selling price for profitabilityassessing cost-effectiveness of proposed dishesidentifying ingredients that provide high yield.Writing correct dish descriptions by:writing dish descriptions using words that will:appeal to the customer base and promote salesfit with the food business’ service style. Evaluating dishes by:using feedback from supervisors or colleaguesadjusting 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 recipesRead 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!
Identify customer preferences.
In this step, you need to: identify your food business’ current customer profileidentify 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 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 cartebuffetdegustationset 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.SITHKOP010 plan and cost recipes
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 itemdish or food production item description menu type that the dish/food production item is forequipment to be used to create the dish or food production item ingredient amountingredient costportion cost and total portion cost method mark up %GST amounttotal costSelling 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.
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.
Has the following been completed?Completed successfully?CommentsYesNoThe student has identified customer preferences by:identifying the food business’s current customer profileidentifying 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 cartebuffetcyclicaldegustationset 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 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 salesfit 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:SatisfactoryNot satisfactory Assessor signature: Assessor name: Date: SITHKOP010 plan and cost recipes
Student name: Assessor name: Date: Unit name:SITHKOP010 Plan and cost recipesQualification name:
Final assessment results
TaskTypeResultSatisfactoryUnsatisfactoryDid not submitAssessment Task 1Knowledge QuestionsSUDNSAssessment Task 2Plan and cost recipesSUDNSOverall unit resultsCNYC
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: _________________
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