Assessment A2 - Menu Project 2

SITHKOP002 – Plan & Cost Basic Menus – Project A2
Student Name Smith Acharya
Student Number Cbc190089
Unit Code / Name SITHKOP002 – Plan and Cost Basic Menus
Program Code / Name SIT40516 – Certificate IV in Commercial Cookery
Assessor Name Leon Cyril Carson
Assessment No. Menu Project A2 Date of Assessment
Assessment Method
Assignments Case Study Portfolio Research Project
Brief Description of Task Research, plan and cost basic menu types. Analyse the customer preferences based upon
research and adapt changes to suit.
Did the student meet the following criteria: Result Comments

Note: Ensure that the marking criteria aligns with the Elements and Performance
Criteria identified for this assessment.
Develop and cost a degustation menu SU

DNS
Develop and cost a buffet menu SU

DNS
Develop and cost a cyclical menu SU

DNS
Feedback to candidate (Including additional requirements for reassessment if applicable)
The Students overall result was: Satisfactory Unsatisfactory Resit Required
This signature confirms that the student has participated in the assessment item and received feedback on the result
Assessor Signature: Student Signature: Smith Date:

Choice Business College Pty Ltd
ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V2.0 Last updated 14November 2017
ASSESSMENT A2 – MENU PROJECT
INSTRUCTIONS
• The assessment must be written using an industry standard software package such as Mi
crosoft Word, Excel, PowerPoint, etc.
• Name the file using the assessment task number and then save your file.
• Ensure your submission identifies the unit code and title, the assessment task number and the name
of the assessment at the top of the page. Alternatively, you may place this information in the
document header.
• Add your name and student number to the headeror footer on every page.
• On completion, submit your assessment to your assessor.
Learner assessment guide and evidence

This assessment requires you to plan, cost and write a buffet, degustation and cyclical menu.
You are required to do the following.
• Complete Tasks 1, 2 and 3in Assessment A2.

• Develop and cost three menus: buffet, degustation and cyclical.
• Format and print each of the menus.
• Determine a selling price for each menu.
• Answer all the questions.
• Attach organisational information to this assessment when requested within each task.
• Use the list in the Learnertask checklist provided when submitting your assessments. Do not
submit your work until you have completed all parts of the checklist.
Task 1: Develop and cost a degustation menu

You work in a conference centre and a large national corporation is holding their annual
management event at your venue soon. The first day is allocated to a full-day board of directors and
executive management meeting. The event organiser has asked for a set degustation menu to be
served for lunch.
Their brief includes the following requests.
• Eight to ten courses.

• At least 70 to 80% of courses to be savoury with the balance sweet, dessert -style dishes.
• At least four meat-based dishes in the savoury courses.
• A consistent theme to the menu – preferably dishes that reflect a style of cuisine or country.
• Dishes are not to be heavily spiced, for example, extensive use of hot chillies.
• Each course is to be served on platters with four portions on each platter. Diners will
serve themselves a portion from the platter.
• There will be 40 guests for lunch.
• Research and prepare a degustation menu based on the client’s preferences and requests.
• Itemise the components of all dishes in your menu. They can be listed manually or using
computer technology such as spreadsheet software.
• Research costs for all components to enable you to determine costs and selling prices.
Information can be obtained from your workplace or training organisation’s purchasing staff or
organisational purchasing documentation, by contacting suppliers directly or using your internet search
engine.
• Calculate portion yields for all raw ingredients for all dishes on your à la carte menu.
• All dishes on the menu can be calculated manually or using computer technology such
as spreadsheet software.
• Use the Raw ingredient yield test percentages table provided in your course files or your workplac
e or training organisation’s standardised yield test percentages when calculating costs for all raw
ingredients. If yield percentage is not available, use most similar ingredient percentage.
• Calculate the total cost per portion for all dishes on your menu. Remember to include costs for al
l components of a dish.
• Determine selling price for the menu. This price will be presented to the event organiser with the
menu for final approval.
• The conference centre aims to achieve a SFC% of between 27 to 32%.
• All menu items can be calculated manually or using computer technology such as
spreadsheet software.Show how the menu price changes depending on the SFC% used.
• Prepare a menu for the event. It will be placed on the table above each guest ’s place setting.
It must include the name of each dish and a description of the dish. The description should be
appealing and usecorrect names or terminology for styles of cuisine, dishes, cooking methods and
ingredients listed in the description.
• Attach copies of the following documents to your assessment.
• Your itemised recipe components list.
• All documents containing manual or computerised yield, cost and selling price calculations to your
assessor at the completion of Assessment A2.
• The final formatted version of your degustation menu.
• Submit all completed menus, calculations, manual or computer-printed documents and
required tasks for Task 1 to your assessor at the completion of Assessment A2.
Menu Amount Food Food Sales Menu Menu

Menu item mix % sold cost % cost$ price$ cost$ revenue$
Entrée's
2.77777 27.77777
Zucchini Blossom 778 6 78 5 18 30 108
3.70370 30.76923
Citrus Pork Belly 37 8 08 8 26 64 208
Braised Rabbi 6.01851
Risotto 852 13 30 12 40 156 520
7.87037 57.14285
Rare Tina Tartare 037 17 71 12 21 204 357
Clear Valley 6.94444
Canadian Scallops 444 15 18.75 6 32 90 480
Mains
3.70370 30.23255
Eye Fillet Croquette 37 8 81 13 43 104 344
6.01851 25.71428
Tzatziki Greek Lamb 852 13 57 9 35 117 455
6.94444 23.52941
Grimaud Duck 444 15 18 12 51 180 765
7.87037 33.33333
Roasted Beet Salad 037 17 33 5 15 85 255
5.09259 28.84615
Yamba King Prawns 259 11 38 15 52 165 572
Desserts
Truffle Chocolat 7.40740 21.05263
Delight 741 16 16 4 19 64 304
6.94444
Banana Soufflé 444 15 30 6 20 90 300
10.1851 26.66666
Vanilla Ice-cream 852 22 67 4 15 88 330
Caramel Appl 6.01851 33.33333
Chocolate 852 13 33 6 18 78 234
White Choc 27.77777
Cheesecake 12.5 27 78 5 18 135 486
Total dishes sold 216
444.9260
TOTALS 100 216 18 122 423 1650 5718
TOTAL food cost percentage % 28.85%
Menu item (choose the range of wines to pair with your food)
Entrée's
Lancaster County Baked Ham
Tender Beef Liver
Pork and Sauerkraut
Calamari
Tomato and Breton
Mains
Tuna Nicoise
Chicken and Walnut Salad
Tofu Pasta Cannelloni
Cone Bay Barramundi
Wagyu Rib Blade
Desserts
Custard Ice Cream
Almond Milk Sorbet
Raspberry Choco Soufflé
Cheese
Vanilla Ice-cream
TOTAL Food Percentage%= 28.63%

Task 1.1: Question and answer

Q1: How has the client’s requests and customer preferences influenced your menu planning decisions?
Ans: We should indicate an understanding of how customer preferences must be incorporated into
planning processes and recipes analysed to determine if they meet stated preferences and
requests.
Q2: What changes did you have to make to your draft menu and recipes to ensure you met the
conference centre’s SFC% for buffet menus?
Ans: We should indicate an understanding of how required food cost percentages and profit
margins influence planning processes and must be analyzed when costing recipes and the menu.

Task 2: Develop and cost a buffet menu

Day two of the annual management event is a series of seminars, workshops and guest speakers for
all executive and senior management of the corporation. A buffet dinner is planned for that evening.
Their brief for the buffet dinner includes the following requests.
• A plated cold entrée to be served at the table. This can be an individually plated meal o r a
shared platter.
• Main course and dessert courses served from the buffet.
• A variety of hot and cold options provided for the main course.
• At least one hot vegetarian main course option.
• Dessert can include hot options but is not a mandatory requirement.
The organiser anticipates 250 guests for dinner on tables of ten to 12.
• Research and prepare a buffet menu based on the client ’s preferences and requests.
• Itemise the components of all dishes in your menu. They can be listed manually or using comput
er technology such as spreadsheet software.
engine.
• Calculate portion yields for all raw ingredients for all dishes on your buffet menu.
• All dishes on the menu can be calculated manually or using computer technology such as
spreadsheet software.
• Use the ‘Raw ingredient yield test percentages’ table provided in your course files or your
workplace or training organisation’s standardised yield test percentages when calculating costs for
all raw ingredients. If yield percentage is not available, use most similar ingredient percentage.
• Calculate the total cost per portion for all dishes on your menu. Remember to include costs for all
components of a dish.
• Determine selling price for the menu. This price will be presented to the event organiser with the
menu for final approval.
• The conference centre aims to achieve an overall SFC% of 28% for buffet menus.
• All menu items and the overall menu price can be calculated manually or using computer
technology such as spreadsheet software.
• The final formatted version of your degustation menu.
• Submit all completed menus, calculations, manual or computer-printed documents
and required tasks for Task 2 to your assessor at the completion of Assessment A2.

Menu item (5 course menu option)
Blue Eye Cod

Filo Pie
Smoked Salmon
Tuna Confit
Smoked Duck
Mushroom Salad Bowl
Vege Platters
Braised Lamb
Beef Salad
Spicy Oyster
Berry Compote
Vanilla Ice-cream
Caramel Apple Chocolate
Truffle Chocolate Delight
Banana Soufflé
TOTAL Food Cost Percentage% = 28.75%
Task 3: Develop and cost a cyclical menu

Your work in an aged-care facility. You have to prepare a three-week cyclical menu for the residents
for breakfast, lunch and dinner.There are 150 residents in the facility.
Breakfast includes a standardised range of cereals, juices, fruits and toast that are served every day.
Youonly need to plan for one hot breakfast item. Hot egg -based breakfast items are limited to a
maximum of four times in one weekly cycle. Only 50% of residents eat the hot breakfast option.
Lunch is the main meal of the day. It consists of one entrée, a choice of two main courses and one
dessert.
Dinner is a lighter meal consisting of an entrée (often soup), a light, snack -style main meal and
a fruit-based dessert. Portion sizes for the dinner main course are smaller than for lunch.
The following factors must be considered when planning your cyclical menu.
• Menu items must be able to be prepared in bulk.

• The facility has set meal times. All meals must be able to be plated and served at that time.
• Some residents eat in their rooms. These meals are plated first, placed in insulated
covers, arranged on pre-set trays and sent by trolley to their rooms.
• Many residents cannot eat very hard or crunchy items, such as whole nuts.
• Residents tend to eat smaller portion sizes. On average, portions are 20% smaller than normal.
For example, if the standard portion for beef casserole is 250 g, residents are served a 200 g
portion. A recipe that yields ten standard 250 g portions will yield 12.5 200 g portions.
• Menu items must be nutritionally balanced across a day and weekly cycle. Fruit, vegetables
and sources of fibre and calcium are important components in the residents ’ diet.
To keep costs down, the facility’s management encourages the use of frozen, pre-prepared or
convenience foods, for example, use of powdered soup bases. The facility has a budget of $18 per
day per resident for your menu. The costs for standard breakfast items (cereals, juices, etc.) are not
included
Menu Amount Food Food Sales Menu Menu

Menu item mix % sold cost % cost$ price$ cost$ revenue$
Entrée's
Lancaster Count 4.29042 26.92307
Baked Ham 904 13 69 7 26 91 338
3.63036 32.14285
Tender Beef Liver 304 11 71 9 28 99 308
6.93069
Pork and Sauerkraut 307 21 27.5 11 40 231 840
5.61056 31.03448
Calamari 106 17 28 9 29 153 493
4.95049
Tomato and Breton 505 15 24 6 25 90 375
Mains
7.59075 26.47058
Tuna Nicoise 908 23 82 9 34 207 782
Chicken and Walnut 9.57095 30.64516

Salad 71 29 13 9.5 31 275.5 899
Tofu Past 5.61056 28.70370
Cannelloni 106 17 37 7.75 27 131.75 459
Cone Ba 7.92079 32.40740
Barramundi 208 24 74 8.75 27 210 648
6.27062 31.42857
Wagyu Rib Blade 706 19 14 11 35 209 665
Desserts
7.59075 26.47058
Custard Ice Cream 908 23 82 4.5 17 103.5 391
5.28052
Almond Milk Sorbet 805 16 24 6 25 96 400
Raspberry Choc 8.58085
Soufflé 809 26 20 4 20 104 520
7.26072 33.33333
Cheese 607 22 33 6 18 132 396
8.91089 33.33333
Vanilla Ice-cream 109 27 33 5 15 135 405
Total dishes sold 303
428.3931
TOTALS 100 303 04 113.5 397 2267.75 7919
TOTAL food cost percentage % 28.63%
in this price. This target does not have to be achieved on a daily basis as long as it averages
out within each week period of the three-week cycle.
The facility’s kitchen has limited space and facilities. The following equipment is available.
Large equipment Small equipment
• One commercial oven • Food processer and

• Four open-range stove-top burners above the oven blender
• One salamander • Microwave oven
• One combi oven (convection and steam) • Pots, pans, frypans,
• One single-vat deep fryer stockpots, etc.
• One bench-mounted planetary mixer

ABN 28 130 302 000 | RTO 41297 | CRICOS
PROV IDE R CODE 03444C
V2.0 Last updated 14Nov em b er 2017
• Small walk-in coolroom, open shelving dry store area and single-door
freezer
• Hot bain-marie with under-display plate warmer
• Research and prepare a draft cyclical menu based on resident preferences and
the facility’srequirements. Print this draft to submit later.
• Itemise the components of all dishes in your menu. They can be listed manually or
using computer technology such as spreadsheet software.

engine. Remember to consider convenience options as a replacement for fresh and raw ingredients.
• Calculate portion yields for all raw ingredients for all dishes on your cyclical menu.
• All dishes on the menu can be calculated manually or using computer technology such
as spreadsheet software.
• Use theRaw ingredient yield test percentages table provided in your course files or your workplace
or training organisation’s standardised yield test percentages when calculating costs for all raw
ingredients. If yield percentage is not available, use most similar ingredient percentage.
• Calculate the total cost per portion for all dishes on your menu. Remember to include costs for all
components of a dish and to adjust portion sizes according to residents’ needs.
• Determine total cost per day for the menu.
• All menu items and the overall menu price can be calculated manually or using computer
technology such as spreadsheet software.
• Revise your menu if necessary to ensure yo u meet budgetary constraints. Recalculate costs for
any new or adjusted menu items.
• Format your cyclical menu in preparation of presentation to the facility manager and accountant. This
menu should include portion costs for each dish and daily costs per resident.
• The draft and final formatted version of your cyclical menu.
• Submit all completed menus, calculations, manual or computer-printed documents
and required tasks for Task 3 to your assessor at the completion of Assessment A2.
Task 3.1:Question and answer

Q1: What items in your initial draft menu did you have to replace or modify to meet the
budgetary restrictions of the aged -care facility?
Its based on recipes for proposed menu item, and cost calculations. We shou indicate an
understanding of budgetary constraints and its impact on recipe and ingredient ld selections.

Learnertask checklist
• To be completed by the learner.
• This is a tool to assist you when submitting your assessment tasks.
Have
you
You must complete the following tasks for this assessment complet
ed this
task?
Yes
N
o
Task 1: Develop and cost a degustation menu
Research and develop a draft menu.
Calculate the portion yields and costs of raw ingredients for all dishes manually or
using computer technology.
Calculate the total cost per portion for all dishes on your menu. Remember to
include costs for all components of a dish.
Determine selling prices for all menu items.
Write menu content for all menu items.
Format and print menu that meets customer and organisational standards.
Respond to all questions.
Attach copies of the following documents to your assessment.
• An itemised recipe components list.

• A sample of documents or research used to provide purchase costs for recipe
components.
• All documents containing manual and computerised yield, costs and selling price
calculations.
• Formatted menu with menu descriptions.

Have
you
ed this
task?
Yes
N
o
Task 2: Develop and cost a buffet menu
Calculate the total cost per portion for all dishes on your menu. Remember
to include costs for all components of a dish.
Format and print menu that meets required standards.

• A sample of documents or research used to provide purchase co sts for
recipe components.
• All documents containing manual and computerised yield, costs and selling
price calculations.
• Formatted menu with menu descriptions.
Task 3: Develop and cost a cyclical menu

Have
you
ed this
task?
Yes No
Calculate the total cost per portion for all dishes on your menu. Remember to
include costs for all components of a dish.
Format and print menu appropriate for presentation to the facility manager and
accountant.
Respond to all questions.

• A sample of documents or research used to provide purchase costs for
recipe components.
• All documents containing manual and computerised yield, cos ts and selling
price calculations.
• Formatted menu with portion and daily costings.

Assessor checklist
To be completed by the assessor.
Learner’s name: Smith Acharya
Complete d
Has the student been able to: Assessor comments
Yes No
Identify and evaluate food
preferences of differing customer
bases and used it to inform menu
planning.
Generate a range of ideas for menus
for dishes or food production ranges,
and assessed their merits against
customer or client requirements.
Chose menu items to meet customer
preferences, availability of seasonal
products, and appropriateness to food
outlet.
Developmenus that use different
dishes or food production ranges.
• Set degustation menu
• Buffet menu
• Cyclical menu
Include balanced varietyof dishes or
food production items for the style of
service and cuisine.
Itemise proposed components of

included dishes or food production
items.
Calculate portion yields and costs

from raw ingredients using manual or
computerised techniques.
Assess the cost-effectiveness of

proposed dishes or food production
items and chose menu items that
provide high yield.
Price menu items to ensure maximum
profitability using industry or
organisational profit margins, mark-up
procedures and rates.

Complete d
Has the student been able to: Assessor comments
Yes No
Compare menu items based on their
anticipated yield, budgetary
constraints and profitability.
Identify unprofitable menu items and

adjust menus to include high-yield
dishes.
Write menus creatively using words

that appeal to customer base and fit
with the business service style.
Use correct names for style of

cuisine.
Use descriptive writing to promote

sale of menu items.
RAW INGREDIENTS TEST PERCENTAGES
Ingredient Yield % Ingredient Yield % Ingredient Yield %

Fruit Vegetables Vegetables
Apples 76 Artichokes 48 Parsnip 85
Apricots 94 Asparagus 56 Potato 81
Avocado 75 Beans, green round 88 Shallots 89
Bananas 68 Beetroot, no tops 76 Squash 81
Berries 92 Broccoli 61 Zucchini 95
Cantaloupe, whole 50 Brussels sprouts 74 Meat

Beef, steak, boneless, 1
Citrus fruits 72 Cabbage, savoy 79 cm fat (grill, fry, stir 76
fry)
Beef, whole, rib in

Coconut, whole 53 Carrots, no tops 65 62
(roast)
Beef, whole, boneless
Grapefruit 68 Capsicum 82 82
(roast)
Beef, sliced, boneless
Grapes, seedless 94 Cauliflower 45 76
(braise)
Pears 78 Celery 75 Chicken, whole 62
Chicken portions, bone
Pineapple 52 Cucumber 95 67
in
Chicken breast,
Rhubarb, no leaves 86 Eggplant 81 96
boneless
Stone fruit 80 Garlic, bulbs 87 Chicken thigh, boneless 89
Strawberries 87 Leek 58 Other

Lettuce, endive, kale,
74 Bacon, sliced 67
spinach, etc.
Mushrooms 97 Bacon, short cut 82
Salami and cured
Onion 89 94
sausages
Peas, in shell 38


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SITHKOP002 – Plan & Cost Basic Menus – Project A2

Student Name Smith Acharya

Student Number Cbc190089

Unit Code / Name SITHKOP002 – Plan and Cost Basic Menus

Program Code / Name SIT40516 – Certificate IV in Commercial Cookery

Assessor Name Leon Cyril Carson

Assessment No. Menu Project A2 Date of Assessment

Did the student meet the following criteria: Result Comments

Develop and cost a degustation menu SU

Develop and cost a buffet menu SU

Develop and cost a cyclical menu SU

Feedback to candidate (Including additional requirements for reassessment if applicable)

The Students overall result was: Satisfactory Unsatisfactory Resit Required

Assessor Signature: Student Signature: Smith Date:

ASSESSMENT A2 – MENU PROJECT

Learner assessment guide and evidence

You are required to do the following.

• Complete Tasks 1, 2 and 3in Assessment A2.

Task 1: Develop and cost a degustation menu

Their brief includes the following requests.

• Eight to ten courses.

Menu Amount Food Food Sales Menu Menu

TOTAL Food Percentage%= 28.63%

Choice Business College Pty Ltd

Task 1.1: Question and answer

Choice Business College Pty Ltd

Task 2: Develop and cost a buffet menu

Choice Business College Pty Ltd

Menu item (5 course menu option)

Blue Eye Cod

TOTAL Food Cost Percentage% = 28.75%

Task 3: Develop and cost a cyclical menu

• Menu items must be able to be prepared in bulk.

Menu Amount Food Food Sales Menu Menu

Chicken and Walnut 9.57095 30.64516

Large equipment Small equipment

• One commercial oven • Food processer and

Choice Business College Pty Ltd

Choice Business College Pty Ltd

Task 3.1:Question and answer

Choice Business College Pty Ltd

Research and develop a draft menu.

Determine selling prices for all menu items.

Write menu content for all menu items.

Respond to all questions.

Attach copies of the following documents to your assessment.

• An itemised recipe components list.

Choice Business College Pty Ltd

Research and develop a draft menu.

Determine selling prices for all menu items.

Write menu content for all menu items.

Format and print menu that meets required standards.

Attach copies of the following documents to your assessment.

Research and develop a draft menu.

Choice Business College Pty Ltd

Determine selling prices for all menu items.

Write menu content for all menu items.

Respond to all questions.

Attach copies of the following documents to your assessment.