Instructions for the students-
Assignment Activity-Assessment 2
Instructions for the students-
This assignment will form part of the assessment for this subject and must be completed in an original and professional manner - including an index and a bibliography. All menus must have descriptions of dishes using appropriate culinary terms and prices per dish or per menu.
This assignment MUST be your own work using your OWN words and may be completed in the spaces provided or with a printed computer-based document.
Remember, cheating and plagiarism are considered a breach of academic misconduct, and will be dealt with seriously.
Please provide your answer for this assessment on the space provided below. Please include a heading stating the following:
SITHKOP002 Plan and Cost Basic Menus
Your name:
Your student I.D.:
Date of submission/ due date:
Your trainers name:
Dishes may be repeated throughout the different types of menus must meet the menu criteria check with your trainer if unsure.
Ensure you retain a copy of all your recipes and menus for future use.
Assignment Activity 1 [ la carte Menu Ethnic influence]
Develop an la carte with eight entrees, eight main courses, five desserts and three side dishes. All recipes provided must be properly costed and the food cost percentage must not exceed 28%.
This menu must include the following:
At least one dish must be a gluten free meal.
There must be at least one main course dish that would be considered as a low fat or healthy option on the menu.
There must be at least three vegetarian choices available on the menu for the entrees or mains.
Special requirement dishes must be identified (E.g. GF=Gluten free, LF=Low Fat, V=Vegetarian)
There must be at least two dishes that showcase ingredients that are currently in season and available for a good price.
Include prices on the menu.
Explain the reasons for your choices, the style of the venue and food that you are trying to put forward on the menu
Assignment Activity 2 [Seasonal Degustation]
Develop a seven-course seasonal-degustation menu that is suitable for the same venue in the assignment activity one. Explain the reasons for your choices. All recipes provided must be properly costed and the food cost percentage must not exceed 28%.
Assignment Activity 3 [Buffet]
Develop a buffet menu suitable for the customer profile you have identified in Assignment 1. Complete the breakfast buffet menu for ten (10) dishes. All recipes provided must be properly costed and the food cost percentage must not exceed 28%.
Assignment Activity 4 [table dhte set menu]
Develop a set menu or table dhte of your choice for the customer profile you have identified in Assignment 1. The menu needs to include 3 courses priced at $75 per head. Each course should provide two options. All recipes provided must be properly costed and the food cost percentage must not exceed 28%.
Assignment Activity 5 [Cyclical Menu]
Develop a 5-day cyclical lunch menu for a local business. The menu should comprise of mainly European style food as requested by the customer, with an entre, a main course and a dessert per meal. The business wants to price this at $30 per head per day. All recipes provided must be properly costed and the food cost percentage must not exceed 28%.
Dishes may be repeated throughout the different types of menus must meet the menu criteria check with your trainer if unsure.
Ensure you retain a copy of all your recipes and menus for future use.
Assignment Activity 6 [Customer/Staff Feedback]
Evaluate the success of a menu with two different forms of customer and staff feedback.
Describe how you obtained that feedback.
What was the feedback?
How could you use that feedback?
If you are not currently employed in a hospitality or cooking situation, you may need to simulate this part of the assignment.
Dishes may be repeated throughout the different types of menus must meet the menu criteria check with your trainer if unsure.
Ensure you retain a copy of all your recipes and menus for future use.
All recipes must use standard recipe format.
Remember to
Use appropriate units of measurement (metric system).
Recipes must be for 10 or more portions.
Recipe sources must be referenced.
Student Declaration: I declare that this is my own work, and it has not been copied from any person or source. I am also aware of my appeal rights. Name: ________________________
Signature: ________________________
Date: ____/_____/_____
Assessor Use Only
Comments
Result
(Please Circle) Satisfactory Not Satisfactory
Assessor: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback Assessor: ____________________________
Signature: ____________________________
Date: ____/_____/_____
