Recent Question/Assignment

Assessment Task 1: Menu portfolio
Student Version: Report, Project, Portfolio
Student information
Student name: Student ID:
Section A – Program/Course details
Qualification code: SIT30816
SIT40516 Qualification title: Certificate III in Commercial Cookery
Certificate IV in Commercial
Cookery
Unit code:
SITHKOP002 Unit title:
Plan and cost basic menus
Section B – Assessment task details
Assessment number: 1 of 2 Semester/Year: 1 /2020
Due date: Part A week 2
Part B week 3
Part C & D week 4
Part E week 5 Duration of assessment: 8 x 3 hourly sessions
16 hrs of independent study time
Assessment task results: This assessment task will be marked as:
? Ungraded result: Satisfactory or Not Satisfactory ? Other (eg. points): Click here to enter text.
Section C – Instructions to students
Task instructions:
This is the first (1) of two (2) assessment tasks of which the students must achieve a result of satisfactory (S) in all areas to be deemed competent in this unit.
To achieve a satisfactory (S) result in this assessment task, the students must comply with OHS requirements and meet the required performance evidence for each task.
All assessment documents submitted are to be uploaded into the appropriate assessment task folders located in Brightspace/ assignments.
Task overview:
You are opening a restaurant of your own and need to conduct and record an overall business plan.
The plan will include all operational considerations including a portfolio of menus.
To assist you in this assessment task, you will be provided with templates, produce price list, formulas and web links.
Section C – Instructions to students
Task details: There are five (5) parts to this assessment task:
Part A – Design a business plan for a modern Australian ala carte restaurant
Part B – Design a modern Australian ala carte menu
Part C – Design a degustation menu derived from your Australian ala carte menu
Part D – Design a seasonal table d’hôte menu derived from your Australian ala carte menu
Part E – Design a set menu derived from your Australian ala carte menu
Part A
• You are opening a modern Australian ala carte restaurant of your own and need to conduct and record an overall business plan including all operational considerations. Write a cover story of at least two paragraphs for this and include the following criteria:
Criteria:
• The restaurant location and reasons for choosing this site
• Approximate monthly rent (research rental prices through real estate agents or online)
• What type of cuisine you will use for your Australian ala carte restaurant?
• Operational hours
• Seating capacity
• Front of house and back of house staffing requirements
• Parking availability
• Licencing or special permit requirements (liquor licence, outdoor seating etc)
• Are there any draw cards to this location eg. The beach, snow fields or a high tourism area etc?
• Who do you expect to be your clientele eg. Families, corporate business, couples with high income, no children etc?
• What is the income demographic of the clientele and how do you know this?
• What are the food preferences of your potential clientele and how do you know this?
• Include contact details for the restaurant or website address
• Include a logo specific to your restaurant
• Please reference where you sourced your information from
Part B
• Design a modern Australian “ala carte menu” which addresses the following criteria in addition to and preparing related documents as described below:
Note: Use this menu as the master to assist you in designing the remaining menus in this portfolio assessment task.
Criteria:
• Include 8 entrees, 8 main meals and 5 desserts
• Include realistic industry prices and mark-up’s
Section C – Instructions to students
• Include dietary options eg. vegetarian, gluten free etc
• Design the menu in a suitable style used in modern Australian restaurants eg. A4 card, booklet style etc
• Use appropriate formatting, font size/colour/style and background colour specific to the design of your menu • Apply menu sequencing and balance of dishes
• Incorporate the logo designed for your business plan
• Observe naming standards and descriptions of menu items eg. don’t provide too much information in the item description, name of menu items should be brief but specific
• Costings- provide six (6) standard recipe cards including; 2 entrees, 2 main dishes and 2 desserts (spreadsheet provided)
• Yield test- conduct two (2) separate standard yield tests on 1 vegetable item and 1 protein item
(template provided)
• Culinary balance sheet- provide a culinary balance sheet displaying a variety of; cookery methods, main ingredients, colours, textures, seasonality, dietary observations e.g. gluten free etc, serving temperatures and kitchen sections used.
(spreadsheet provided, select the appropriate menu tab)
• Customer feedback- create a written customer satisfaction survey. Examples of considerations to apply are: o Size of document/ font style and colour o Customer time required to complete it o Is anonymity an option? o Is there an option for additional comments?
o All areas of service are covered
• Sales data analysis- You are required to hypothetically analyse the sales data of 4 entrees, 4 mains and 4 desserts over a 4-week period.
o Enter the data into the template provided and total the sales of each item for the 4-week period.
o Discuss the results of the analysis with your FOH manager and head chef.
o Discuss possible reasons for items with poor sales figures o Discuss ideas on menu changes to improve slow moving menu items o Record this analysis, discussion and menu changes in the “findings” tab on the template
Part C
• Design a “degustation menu” which addresses the following criteria in addition to and preparing related documents as described below:
Criteria:
• Write a six course degustation menu for a set price (utilise your ala carte menu items)
• Incorporate 2 entrees, 2 mains and 2 desserts in appropriate sequence and balance of dishes
• Observe naming and description standards of menu items (refer to ala carte menu criteria)
• Design the menu in a suitable style for modern restaurants
Section C – Instructions to students
• Use appropriate formatting, font size/colour/style and background colour specific to the design of your menu • Incorporate the logo designed for your business plan
• Culinary balance sheet- provide a culinary balance sheet displaying a variety of cookery methods, main ingredients, colours, textures, seasonality, dietary observations e.g. gluten free etc, serving temperatures and kitchen sections used. (spreadsheet provided, select the appropriate menu tab)
Part D
• Design a “Seasonal table d’hôte menu” which addresses the following criteria in addition to and preparing related documents as described below:
Criteria:
• Write a 3 course table d’hôte menu for a set price (utilise your ala carte menu items)
• Incorporate 3 entrees, 3 mains and 3 desserts
• Incorporate a brief description on the menu about the season you are using and reasons for selecting it
• Observe naming and description standards of menu items (refer to ala carte menu criteria)
• Design the menu in a style used in modern restaurants
• Use appropriate formatting, font size/colour/style and background colour specific to the design of your menu
• Incorporate the logo designed for your business plan
• Apply menu sequencing and balance of dishes
• Culinary balance sheet- provide a culinary balance sheet displaying a variety of cookery methods, main ingredients, colours, textures, seasonality, dietary observations e.g. gluten free etc, serving temperatures and kitchen sections used. (spreadsheet provided, select the appropriate menu tab)
Part E
• Design a “Set menu” which addresses the following criteria in addition to and preparing related documents as described below:
Criteria:
• Write a 3 course set menu for a quick business lunch for 50 guests at your venue (utilise your ala carte menu items)
• Incorporate 3 lunch selections each in entrees, mains and desserts for a set price
• Observe naming and description standards of menu items (refer to ala carte menu criteria)
• Design the menu in a style used in modern restaurants
• Use appropriate formatting, font size/colour/style and background colour specific to the design of your menu
• Incorporate the logo designed for your business plan
• Apply menu sequencing and balance of dishes
Section C – Instructions to students
• Culinary balance sheet- provide a culinary balance sheet displaying a variety of; cookery methods, main ingredients, colours, textures, seasonality, dietary observations e.g. gluten free etc, serving temperatures and kitchen sections used. (spreadsheet provided, select the appropriate menu tab)
• Staffing allocation- complete the provided margins excel template to record staffing allocation for the function:
o 1- head chef for 6 standard hours Level 6 o 1- chef de partie for standard 6 hours Level 4
o 1- 2nd year apprentice standard for 6 hours % rate o 1- kitchen hand for standard 4 hours Level 1
o Use the fair work Australia website:
o http://awardviewer.fwo.gov.au/award/show/MA000009#P639_44253 o Use the MA000009 Hospitality Award which is specific to your industry o Find the appropriate award and cost the labour needed
Section 14 refers to apprentices with section 20.4 showing the % of a trade’s person’s rate.
• Supply a breakdown of the labour cost- the desired profit margins, mark-up procedures and rates o Use the spread sheet to show your workings which has 3 tabs:
- an instructional tab (please read this carefully)
- an example tab to show you a costed function priced at $50 pp (you cannot use this cost) - a blank template tab to be completed by you
End of assessment task 1: Menu portfolio
Section D – Conditions for assessment
Conditions:
• This is an individual task that students must complete with no support from other students (students are not permitted to use other learner’s work)
• Students must complete the task within the permitted allocated timeframes
• Please make arrangements with your assessor prior to the assessment due date if you feel you require special consideration or permissible adjustments to the task.
• Students will be assessed as (S) Satisfactory or (US) Unsatisfactory for this assessment task
• Students have the right to appeal any assessment decision as per the Holmesglen appeals policy
• Students must complete all assessment tasks and criteria as outlined in the Marking Guide located in Section E of this Assessment, to be deemed (S) satisfactory in this assessment task.
• Students are required to submit this assessment and all documents listed in the Task Instructions where applicable and as per the Marking Guide located in Section E of this Assessment
• Students are required to submit this assessment by uploading onto Brightspace using the naming protocol and folders provided. Documents uploaded into incorrect folders will not be assessed.
Section D – Conditions for assessment
Students deemed (US) Unsatisfactory will be provided with a re-submission opportunity within the enrolment period as per the Holmesglen Conducting Assessment Procedure
Equipment/resources students must supply: Equipment/resources to be provided by the RTO:
• Login details to access Brightspace
• Calculator, pens and notepad
• USB to store learners work • Computer
• Internet connection
• Access to Brightspace
• Templates and formulas
• Simulated training environment
Section E – Marking Guide
Assessment number: 1 of 2 Assessment title: Menu portfolio
Student ID: Student name:
Unit code: SITHKOP002 Unit title: Plan and cost basic menus
Date:
Click here to enter a date.
Criteria for assessment Satisfactory Comment
Yes No
The following has been submitted for Assessment task 1: Part A– Restaurant business plan
Uploaded to: Brightspace/SITHKOP002/ assessments/assignments/AT1 part A- Restaurant business plan
• Business plan ? ?
Marking criteria for each product document/s supplied. Part A – Restaurant business plan
1. Comprehensive business overview and referenced information sources. ? ?
2. Identified location, rental approximations, customer demographic and referenced sources. ? ?
3. Clientele demographic meets selected cuisine and service style ? ?
4. Cuisine style name was correct ? ?
5. Colleagues verified menu preferences for viability, supply, high yield, production capability and seasonality ? ?
6. Menu language and descriptions were appropriate ? ?
7. Considerations were applied to licencing and permit requirements and parking availability ? ?
8. Documented operational hours, staffing requirements and local draw cards ? ?
9. Referenced how information was acquired ? ?
The following has been submitted for Assessment task 1: Part B – Modern Australian ala carte menu
Uploaded to: Brightspace/SITHKOP002/ assessments/assignments/AT1 part B- Australian ala carte menu
• Modern Australian ala carte menu ? ?
• 6 completed standard recipe cards ? ?
• 2 completed yield tests ? ?
• Culinary balance sheet ? ?
• Customer feedback document ? ?
• Sales data analysis and findings ? ?
Marking criteria for each product document/s supplied. Part B- Modern Australian ala carte menu
1 Menu was presented in appropriate format and user friendly ? ?
2 Menu used appropriate language for an a la carte menu with appealing language and enticing to the customer ? ?
3 Menu had realistic pricing and met naming standards ? ?
4 Workplace a la carte menu was written with 8 entrees, 8 mains and 5 desserts including dietary options and in consultation with the chef ? ?
5 Provided 6 standard recipes covering 2 entrées, 2 mains and 2 desserts and were costed to meet all required measures ? ?
6 Yield tests were conducted for 1 protein and 1 vegetable item meeting required standards ? ?
7 Standard recipe met mark up for GST, food cost % and was appropriately priced to meet customer demographic ? ?
8 Standard recipes provided itemised ingredients and accurately recorded food costs, calculations and correct quantities to meet recipe needs. ? ?
9 A feedback form was created and appropriately formatted to capture clients thoughts of menu, ambience and service. ? ?
10 A culinary balance sheet was completed for the menu ? ?
11 Sales figures showed accurate data and was analysed for performance and popularity of menu items and decisions could be made to keep items or adjust menu ? ?
12 Questions were correctly answered regarding the sales data which was presented on the template provided ? ?
13 Formulas for mark up on percentage and GST were accurate and understood ? ?
14 Discussed customer menu satisfaction with wait staff, managers and kitchen colleagues. ? ?
15 Discussed with chef if menu improvements after customer feedback have been successful ? ?
The following has been submitted for Assessment task 1: Part C- Degustation menu
Uploaded to: Brightspace/SITHKOP002/ assessments/assignments/AT1 part C- Degustation menu
• Degustation menu ? ?
• Culinary balance sheet ? ?
Marking criteria for each product document/s supplied. Part C- Degustation menu
1 Degustation menu was written in consultation with the chef which met naming and set pricing standards against the 2 entrees, 2 mains and 2 desserts ? ?
2 Menu was presented in a customer friendly format with appropriate degustation language to entice and appeal to customers ? ?
3 Degustation menu choices were developed from popular menu items simply adapted to smaller portions and easily served to meet time constraints ? ?
4 Set price of menu met realistic industry prices and profit margins ? ?
5 Portioning met recipe requirements and costing for degustation menu (not a la carte) ? ?
6 Sequencing of menu items was appropriate to a degustation style menu ? ?
The following has been submitted for Assessment task 1: Part D – Seasonal table d’hôte menu
Uploaded to: Brightspace/SITHKOP002/ assessments/assignments/AT1 part D-Seasonal table d’hôte menu
• Table d’hôte menu ? ?
• Culinary balance sheet ? ?
Marking criteria for each product document/s supplied. Part D – Seasonal table d’hôte menu
1 Seasonal table d’hôte menu was written in consultation with the chef which met naming and set pricing standards against the 3 entrees, 3 mains and 3 desserts ? ?
2 Menu was presented in a customer friendly format using appropriate table d’hôte language to appeal to and entice customers ? ?
3 Student understood the parameters of the Table d’hôte style ? ?
4 The menu met the seasonal brief and a description was written on the menu detailing why the season was selected ? ?
5 Price of set menu met realistic industry prices, margins and profit ? ?
6 A culinary balance sheet was completed for the menu ? ?
7 Seasonal options were discussed with chef and suppliers for ease of supply and cost of goods ? ?
The following has been submitted for Assessment task 1: Part E- Set menu
Uploaded to: Brightspace/SITHKOP002/ assessments/assignments/AT1 part E-Set menu
• Set menu ? ?
• Culinary balance sheet ? ?
• Detailed staffing allocation template showing the workings ? ?
Marking criteria for each product document/s supplied. Part E- Set menu
1 Set menu was written in consultation with the chef which met naming and set pricing standards against the 3 entrees, 3 mains and 3 desserts ? ?
2 Menu was presented in a customer friendly format with appropriate set menu language to entice and appeal to customers ? ?
3 Set menu was suitable for a quick business lunch and appropriately priced ? ?
4 Student understood the parameters of the Set menu style ? ?
5 A culinary balance sheet was completed for the menu ? ?
6 Wages costs were correct for all staff and the current award ? ?
7 Correct GST was costed ? ?
8 Correct revenue was discovered ? ?
9 Correct food cost was discovered for a 25% food cost ? ?
10 Correct overheads charged at 35% ? ?
11 Income less expenses were correct ? ?
12 Profit was correct ? ?
Section F – Feedback to Student
Has the student successfully completed this assessment task? Yes No
? ?
Additional Assessor comments (as appropriate):
Resubmission allowed: Yes ? No ? Resubmission due date: Click here to enter a date.
Assessor name: Assessor name.
Assessor signature:
Date: Click here to enter a date.

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