SIT40516 Certificate 4 in Commercial Cookery

STUDENT ASSESSMENT BOOKLET

SIT40516

CERTIFICATE IV IN COMMERCIAL COOKERY

MENU PLANNING

SITHKOP002 Plan and cost basic menus

SITHKOP004 Develop menus for special dietary requirements

Australian Careers College Pty. Ltd

Darwin City College

Assessment Task 1: Written questions

Task summary

• You are to answer all written questions.

Resources and equipment required to complete this task

• Access to textbooks and other learning materials.
• Access to a computer, printer, Internet and email software (if required).
• Access to Microsoft Word (or a similar program).

When and where is this task to be completed?

• This task may be done in your own time as homework or you may be given time to do this task in class (where applicable).
• Your assessor will provide you with the due date for this assessment.

What happens if I get something wrong?

• If your assessor marks any of your answers as incorrect, they will make arrangements with you about resubmission. Your assessor may ask you some questions verbally to check your understanding, or you may need to provide new written responses to the questions that were answered incorrectly. Your assessor will give you a due date by which this must be provided.

Student instructions for Task 1

• This is an open book test – you can use your learning materials as reference.
• You must answer all questions in this task correctly.
• You must answer the questions by typing your answers in Microsoft Word or a similar program – your assessor will advise as to whether you must email them your completed assessment, submit the file on a USB drive or hand in a hard copy.
• If there are tables included in your task that you need to fill out, you may choose to recreate them in a word processing application. If you have been provided with an electronic version of this booklet, you may prefer to type your answers directly into the document.

Written answer question guidance

• The following written questions may use a range of ‘instructional words’, such as ‘identify’ or ‘explain’. These words will guide you as to how you should answer the question. Some questions will also tell you how many answers you need to give – for example, ‘Describe three strategies…’.
• Describe – when a question asks you to ‘describe’, you will need to state the most noticeable qualities or features. Generally, you are expected to write a response of two or three sentences in length.
• Explain – when a question asks you to ‘explain’, you will need to make clear how or why something happened or the way it is. Generally, you are expected to write a response of two or three sentences in length.
• Identify – when a question asks you to ‘identify’, you will need to briefly describe the required information. Generally, you are expected to write a response of two or three sentences in length.
• List – when a question asks you to ‘list’, this means you will need to briefly state information in a list format, often with a specific number of items indicated.
• The questions below relate to identifying and planning food production system requirements.
• Responses can be based on either your workplace or training organisation’s food production processes. For the purposes of consistency, use only one food production environment.

Question 1

List three sources from which you might obtain information on contemporary dietary trends and food preferences.

Question 2

Select an organisation that you are familiar with – this could be your workplace or a place you visit. Describe what you perceive to be their customer profile and food preferences.

Question 3

Using the sales data below from a restaurant in the inner city, calculate the popularity index for each of the entrees. Round your answer up or down to the closest two decimal places.

Question 4

Based on your sales data analysis of customers’ food preferences in Question 3 above, which of the restaurant’s entrees would you replace?

Question 5

Identify and briefly describe the “service style” of your workplace.

Question 6

Identify and briefly describe the type of “cuisine” cooked in your workplace.

Question 7

Briefly describe what menu you would prepare for a Middle Eastern wedding. In your response, consider a balanced variety of dishes that cater for the cultural and ethnic requirements of the guests, their social and cultural background, the age group and their contemporary eating habits.

Question 8

List five steps you should follow prior to planning a new menu with a variety of products in your establishment. For each step elaborate how your responses affect menu planning:

Steps

How it affects Menu Planning

Question 9

List the five steps you would take to cost your menus.

Question 10

Explain what is meant by “butcher’s test”.

Question 11

Briefly explain the steps you would take to carry out a “butcher’s test”.

Question 12

Calculate the following:

You purchase 10kg of carrots. After washing, peeling and trimming them you have 9kg left. Calculate the yield % of the carrots. State the formula you used. Show how you arrived at this figure.

Question 13

Explain what is meant by “standard measurements”. Provide three examples.

Question 14

Identify five different customer groups you’re likely to cater for when developing menus for special dietary requirements.

Question 15

Identify five different Dietary Guidelines for Australians.

Question 16

Provide examples of dietary requirements for children, adolescents and adults.

Question 17

Provide two examples of food restrictions that apply to each of the following customers:

• Halal customer
• Kosher customer
• Hindi customer

Question 18

Briefly explain the requirements of the different types of vegetarian customers, including vegan, lacto-vegetarians, ovo-vegetarians and lacto-ovo vegetarians.

Question 19

You are cooking for children at a boarding school. Briefly explain what you should keep in mind to cater for the following children:

Question 20

Define the term “drug-food interaction”.

Question 21

Define the term “food allergy”.

Question 22

Define the term “food intolerance”.

Question 23

Describe seven symptoms a customer with allergies could experience, and briefly explain what the legal consequence could be if you ignore or fail to address their special dietary requirements.

Question 24

Read the following label and interpret the ingredients on the food packaging:

INGREDIENTS: Potatoes (30%), tofu, chickpeas, tomatoes, onions, peanut oil, salt, ginger, garlic, coriander, chillies, cumin, corn starch, herbs, spices, water.

1. Is this product suitable for a customer with gluten allergies?
2. Is this product suitable for a customer with peanut allergies?
3. Is this product suitable for a customer with soybean allergies?
4. Is this product suitable for a customer who is vegan?

Question 25

Explain the food additives below:

Question 26

List the contemporary dietary trends and regimes that are suitable for the following customers:

Question 27

When developing meal plans and menus, you must be able to create meals which contain appropriate combinations of foods to meet macro- and micronutrient requirements. Identify the four macronutrients to keep in mind.

Question 28

List the three categories of carbohydrates.

Question 29

Identify the five categories of foods which meet balanced nutritional requirements and promote good health and help us avoid dietary disease.

Question 30

Substitute the following ingredients with suitable foods to meet customer’s specific requirements.

Customer on a low-fat diet:

• Lactose-intolerant customer:

Question 31

Briefly describe which preparation, cooking and storing methods you could employ to maximise nutritional value in food.

Question 32

List five ingredients that cause common food allergic reactions.

Question 33

List ten things that can influence customers’ food and beverage choices.

Question 34

Define the term “dietary disease”.

Question 35

Define the term “quick service foods”.

What must be submitted for Task 1:

Your answers to each question.

Assessment Task 2: Workplace project

Task summary

• This task is divided into three parts:
• Part A: Conduct research and write a report about menu requirements and customer preferences (Research report)
• Part B: Plan menus and consult with the Team (Team meeting)
• Part C: Develop and cost menus (Prepare menu, recipe cards and P/L statement)
• Part D: Collect feedback on new menus and write a report on feedback.
• The instructions for each part are provided below.

Part A – Research report

Summary

• For this part of the task, you are required to carry out research and interview or survey customers in the workplace.
• Once you have carried out your research, you must write a report about the customer preferences and menu requirements you have identified.

Resources and equipment required to complete this part

• Access to textbooks and other learning materials.
• Access to a computer, printer, Internet and email software (if required).
• Access to Microsoft Word (or a similar program).
• Access to a workplace environment.
• Current workplace menu
• Access to Australian Dietary Guidelines
• Access to recipes that accommodate a range of special dietary requirements.

When and where is this part to be completed?

• You will need to conduct your customer interviews/surveys in your workplace.
• You will need to do this task in your own time.
• Your assessor will give you the due date for this assessment.

What happens if I get something wrong?

If your report is incomplete or incorrect your assessor will provide you with feedback and appropriate time to resubmit.

Your assessor will provide you with guidance as to what needs to be resubmitted and how.

Student instructions for Part A

Step 1: Research

• For this part of the task, you are required to interview and survey at least 12 customers from your workplace. You must gather the following information:
• Customer diet requirements or food intolerance
• Customer’s cultural and religious diets
• Customers’ average expenditure
• Type of preferred cuisine
• Customer service satisfaction
• Customer’s opinion on the quality and balance variety of menu items
• You may wish to develop feedback forms, surveys and questionnaires to help gather as much information as possible.

Step 2: Write a report

• Once you have carried out your research, prepare a report. Your report must include the following information:
• The information you have identified relating to customer satisfaction and their preferences, including:
• Customer satisfaction
• Customers’ average expenditure
• Type of preferred cuisine
• Customer service satisfaction
• Quality and balance variety of menu items
• Special diets and food preferences identified, which may include:
• cultural and religious diets such as: Halal, Hindu, Kosher, Vegan, Vegetarian
• eating regimes such as: elimination or macrobiotic
• exclusions for allergies, contraindications with medicines or food intolerance diets
• fat free or low-fat diets
• fluid only diets
• gluten free or low in gluten diets
• yeast free diets
• diets high or low in carbohydrates
• diets high or low in energy
• diets high or low in protein
• diets high in fibre
• lacto-ovo diets
• low cholesterol diets
• low kilojoules diets
• diets low in sugars or sugar free or non-sugar sweeteners
• modified diets such as sodium, potassium, texture
• diets specifically for diabetic customers.
• The importance of planning menus according to organisational service style a balanced variety of dishes regarding nutritional values.
• The importance of planning menus catering for all customer groups.
• The importance of costing the menu.
• How to use the correct terminology when writing menus.
• How to evaluate menu outcomes and make necessary improvements.
• Select three special diets and provide a full detailed explanation about the requirements of this diet for the customers in your workplace.
• Select three special diets and provide a minimum of three recipes which cater for the requirements of the customers or your workplace.
• List a minimum of three “Bad Foods” you may have identified in your research, (food that can cause negative impacts to health) and explain their consequences to the human health.
• An explanation of how you would modify your menu selections to incorporate each of the following customer groups:
• adolescents
• children and infants
• athletes
• defence forces
• elderly
• people who are ill or injured and in health care
• international tourists
• people affected by disaster or environmental extremes and remote areas
• different socio-economic groups
• people with weight problems

Contact a health professional (such as a dietician, medical specialist, nutritionist or allied health professional) to assist you with information required. Provide the name and contact details of each health professional you have spoken to at the end of your report.

• You must develop a clear and concise report in Microsoft Word or a similar program – your assessor will advise as to whether you must email them your completed assessment, submit the file on a USB drive or hand in a hard copy.

What must be submitted for Part A:

Written report

Part B – Participate in a workplace team meeting

Summary

• For this part of the task, you are required to organise and carry out a staff meeting to evaluate the menu options in your workplace.Your assessor will observe you as you consult with your colleagues throughout the meeting to discuss customer feedback and menu planning options.

Resources and equipment required to complete this part

• Access to textbooks and other learning materials.
• Access to a computer, printer, Internet and email software (if required).
• Access to Microsoft Word (or a similar program).
• Access to meeting facilities
• Current workplace menu
• Customer Surveys / Feedback notes

When and where is this part to be completed?

• You will need to organise a time that suits your colleagues and assessor do this task in your workplace.
• Your assessor will give you the due date for this assessment.

What happens if I get something wrong?

• If your assessor identifies that you did not correctly or adequately demonstrate the skills and knowledge required of this task, you will be given feedback on areas for improvement.
• Your assessor will provide you with guidance as to whether you need to:
• redo the task immediately after you have considered their feedback
• undertake further learning and redo the role play at a later date – your assessor will provide you with further details about this.

Student instructions for Part B

Step 1: Plan and organise a team meeting

You must prepare for the meeting.

• Select at least three colleagues and check their availably to participate in a 30-minute meeting to inform menu planning.
• Consult with your assessor to determine a suitable date and time for the meeting to take place. If your assessor is unable to attend the workplace and observe you on the day, you may record your meeting using a suitable recording device an email this to your assessor.
• Develop a meeting agenda and topics for discussion using Microsoft Word or a similar program. The meeting should go for no more than 30 minutes. Your agenda must include:
• customer feedback
• customer preferences
• customer survey results
• suggested improvements
• proposed menu options/changes, if any
• unprofitable dishes on the current menu
• Print out one agenda per person.
• Inform all meeting participants of the date and time of the meeting.

Step 2: Chair the meeting

You need to chair the meeting (no more than 30 minutes) to discuss feedback from customers to inform menu planning.

• Welcome meeting participants, distribute the agendas and appoint one of your colleagues to record meeting minutes.
• Discuss the feedback that you have received from customers in Part A.
• Discuss the current service style and any suggested changes.
• Encourage staff to offer suggestions for new menu items or make adjustments to the current menu, based on the feedback you have received.
• Discuss how to ensure that the menu includes a balanced variety of ideas (colours, flavours and tastes and textures, cooking methods, delicacies, nutritional values, presentation, seasonal availability of items).
• Submit the meeting agenda, meeting minutes and current menu to your assessor after the meeting.

Your assessor will be looking to see that you:

identify and discuss customer profiles

discuss and evaluate customer feedback, requirements and preferences

discuss current service style

identify unprofitable items on current menu

develop new menu ideas and service style based on research / customer feedback

consider balance and variety when discussing menu options.

What must be submitted for Part B:

Meeting agenda

Meeting minutes

Current workplace menu

Video recording of meeting (if applicable)

Part C– Develop and cost menus

Summary

• For this task you are required to develop and cost a range of menus covering a range of service styles, using the feedback that you have received from customers and colleagues.

Resources and equipment required to complete this part

• Access to textbooks and other learning materials.
• Access to a computer, printer, Internet and email software (if required).
• Access to Microsoft Word (or a similar program).
• Customer feedback
• Meeting minutes from Part B
• Access to Australian Dietary Guidelines
• Access to recipes that accommodate a range of special dietary requirements

When and where is this part to be completed?

• You will need to do this task in your own time.
• Your assessor will give you the due date for this assessment.

What happens if I get something wrong?

If you get something wrong or your work is incomplete, you will need to resubmit that part of the task.

Your assessor will provide you with guidance as to what needs to be resubmitted and how.

Student instructions for Part C

Step 1: Analyse information

• Analyse the research from Part A, the meeting minutes from Part B and your workplaces current menu. Make notes of menu ideas and changes based on the feedback that you have received from customers and colleagues.

Step 2: Draft new menus

• Based on your analysis of feedback, you must develop eight new potential menus for consideration. Each menu must be a different service style. You must develop:
• An A la carte menu
• A buffet menu
• A cyclical menu
• A degustation menu
• An ethnic menu
• A set menu
• A table d’hote
• A seasonal menu
• Each menu must include at least eight different menu items and each menu item must have a minimum of five ingredients.
• You must show that throughout your menus you have catered to at least six dietary requirements. At least one of these must be a cultural or religious requirement.
• Two of the menus must cater to two different specific customer groups.
• Draft up your menus. You may use the same menu items in more than one menu, if appropriate to the service style.

Step 3: Cost menus

• Prepare a recipe card for each menu item on each menu including: ingredients, quantities, cost per unit/kilo.
• Work out the cost per recipe and total cost per serve.
• Work out the overall cost to develop each menu each day. Base your calculations (number of tables, number of turns per service period etc.) on your workplace.
• Work out an appropriate mark-up cost for each menu item on each menu, to maximise profitability.

Step 4: Develop menus

• Develop a one-page menu for each service style, describing each dish using words that will promote the sale of the menu.
• You must identify which menu items cater to dietary requirements. (E.g. V for vegetarian)
• Ensure you use appropriate naming convention and culinary terms.
• The menu must be developed in a professional format, using Microsoft Word or a similar program.

What must be submitted for Part C:

An A la carte menu

A buffet menu

A cyclical menu

A degustation menu

An ethnic menu

A set menu

A table d’hote

A seasonal menu

Recipe cards and costings for all menu items

Part D – Seek feedback on new menus

Summary

• For this part of the task, you must distribute the survey (provided) to colleagues and customers to gather feedback on your new menus.
• You must then write a short report, summarising the feedback that you have received.

Resources and equipment required to complete this part

• Access to textbooks and other learning materials.
• Access to a computer, printer, Internet and email software (if required).
• Access to Microsoft Word (or a similar program).
• At least twocustomers to complete a survey
• At least two colleagues to complete a survey
• Menu Survey (provided)

When and where is this part to be completed?

• This task may be done in your own time as homework or you may be given time to do this task in class (where applicable).
• Your assessor will provide you with the due date for this assessment.

What happens if I get something wrong?

• If any parts of this task are incomplete or incorrect, you will need to resubmit that part of the task.
• Your assessor will provide you with guidance as to what needs to be resubmitted and how. Your assessor will provide you with the due date of resubmission.

Student instructions for Part C

Step 1: Seek feedback

• Print out four copies of the eight menus developed in Part C.
• Print out four copies of the Menu Survey (provided).
• Find two customers and two colleagues that can spare one minute to provide you with feedback on the menus you developed in Part C.
• Distribute the menus and surveys to the two customers and two colleagues.
• Ask your survey participants to read through each menu and complete the survey honestly.

Step 2: Report on feedback

• Read through the completed surveys and analyse your findings.
• Write a short report outlining the feedback gathered. Include any necessary changes to be made based on feedback.
• You must develop a clear and concise report in Microsoft Word or a similar program – your assessor will advise as to whether you must email them your completed assessment, submit the file on a USB drive or hand in a hard copy.