SITHKOP002 Plan and cost basic menus assignment

Tasks to be completed by the student

 This assessment requires you to plan, cost, write and evaluate seven menu types addressing the following criteria:

• Identify the customer profile for whom the menus will be developed. Identify the style of cuisine and

• The dishes must provide a balanced variety on offer and within the courses offered including the following:

• Discuss the list of dishes chosen for different menus with your colleagues or trainer and obtain and incorporate feedback the

• Establish standard recipe cards for each dish using the template provided

• Conduct a yield test for all ingredients for one dish from each menu using the template provided and calculate the net yields, and net costs

• Write the menu using an attractive font of your choice, no smaller than the size

  • Ensure each dish is described accurately and in an appealing manner, and true in its features and ingredients

  • Use correct culinary terms, language, and grammar relevant to the style of cuisine

• Obtain feedback and evaluate the success of each menu using

  • Customer survey developed by you in assessment 2

  • Staff suggestions

• Sales data completed in the menu price balance template

Menus to be Developed Menu 1 - à la carte menu

Plan an à la carte menu which must contain at least 3 choices each for:

• Entrées

• Soups

• Main Courses

• Desserts

• Additionally, provide 1 vegetarian entrée and 1 vegetarian option for the main course ensuring food cost not exceeding 34% for each dish

Menu 2 – Buffet menu

• Define the type of buffet theme or style you will plan, and include suitable dishes typically included for such a buffet including provisions for all courses in your buffet

• ensuring food cost not exceeding 30% for each dish

Menu 3 – Cyclical menu

Plan a cyclical menu to run over 1 week, lunch or dinner to cater for participants of a 1-week HACCP seminar with a company next door. The menu must include 3 courses at a set price of $25.00 per person and a food cost not exceeding 32%.

Menu 4 – Degustation menu

Plan a degustation menu comprising of at least 5 courses and offering 2 main course options suitable to the customer profile /establishment you have identified. The food cost must not exceed 34 %.

Menu 5 – Ethnic menu

Plan an ethnic menu of your choice suitable to the customer profile /establishment you have identified. The menu needs to include 3 courses. The food cost must not exceed 28%.

Menu 6 – Set / Table d’hôte menu

Plan a set or table d’hôte menu of your choice suitable to the customer profile /establishment you have identified. The menu needs to include 3 courses and have a choice in each course. The food cost must not exceed 30% and could potentially make use of any by-products you have identified in e.g. your à la carte menu (Menu 1) or degustation menu (Menu 4)

Menu 7 – Seasonal menu

Plan a seasonal menu, relevant to the time of the year/month and the region where you undertake this assessment. Your menu may include e.g. dishes for a game season, fresh berries in season, in conjunction with dishes paired to new wines released or similar. Your menu needs to comprise of a selection of speciality dishes using seasonal produce as a specials menu or a complete menu using at least 4 courses.

The food cost shall not exceed 31% for any dish, and the menu should be in line with the characteristics of the customer profile /establishment you have identified.

For this Assessment your Assessor Will Assess you against the criteria listed in the Assessor Checklist

Evidence to be collected for this assessment:

• Completed Assessor Checklist

• Printed copy of seven menus

·        Standard Recipe Cards for each dish

• Completed yield testing template (seven) one dish from each menu

·       Menu Price Balance Template (seven) one for each menu

• Completed customer survey and staff