Superseded by SITHKOP010 Plan and cost recipes
Application
This unit describes the performance outcomes, skills and knowledge required to plan and cost basic menus for dishes or food product ranges for any type of cuisine or food service style. It requires the ability to identify customer preferences, plan menus to meet customer and business needs, cost menus and evaluate their success.
It does not cover the specialist skills used by senior catering managers and chefs to design and cost complex menus after researching market preferences and trends. Those skills are covered in SITHKOP007 Design and cost menus.
The unit applies to hospitality and catering organisations. Menus can be for ongoing food service, for an event or function, or for a food product range such as patisserie products.
It applies to cooks, patissiers and catering personnel who usually work under the guidance of more senior chefs.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Contains the following documents
Assessment Matrix (Mapping Document)
New Assessor Workbook/Guide (in MS Word Format)
New Cover Sheet
Learner Guide (in MS Word Format)
New Learner Evidence Document
Learner Workbook (in MS Word Format)
New Observation and Demonstration Checklists
New Session Plan (in MS Word Format)
PowerPoint presentation
Supporting documents:
Contextualisation guide
Training and assessment strategy (TAS)
RTO Materials statement of validation
Student validation survey
Work placement logbook
Workplace documentation
Workplace evidence
For more information please contact us on sarah@rtomaterials.com.au