Modification History
The version details of this endorsed unit of competency set are in the table below. The latest information is at the top.
Version |
Comments |
1.0 |
New unit. Covers planning and costing components previously in SITHASC013A Plan menus for Asian cuisines, SITHCCC016A Develop cost-effective menus and SITHCCC023B Select, prepare and serve specialised food items. Two units now cover all menu and cuisine types SITHKOP302 Plan and cost basic menus and SITHKOP501 Design and cost menus. |
Unit Descriptor
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 within SITHKOP501 Design and cost menus.
Application of the Unit
This unit applies to hospitality and catering organisations. Menus can be for ongoing food service, for an events 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.
Licensing/Regulatory Information
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Pre-Requisites
Not applicable.
Employability Skills Information
This unit contains employability skills.
Elements and Performance Criteria Pre-Content
Elements and Performance Criteria
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
1. Identify customer preferences. |
1.1 Identify current customer profile for the food business. 1.2 Analyse the food preferences of the customer base. |
2. Plan menus. |
2.1 Generate a range of ideas for menus for dishes or food production ranges, assess their merits and discuss with relevant personnel. 2.2 Choose menu items to meet customer preferences. 2.3 Identify organisational service style and cuisine and develop suitable menus. 2.4 Include a balanced variety of dishes or food production items for the style of service and cuisine. |
3. Cost menus. |
3.1 Itemise all proposed components of the included dishes or food production items. 3.2 Calculate portion yields and costs from raw ingredients. 3.3 Assess cost-effectiveness of proposed dishes or food production items and choose menu items that provide high yield. 3.4 Price menu items to ensure maximum profitability. |
4. Write menu content. |
4.1 Write menus using words that appeal to the customer base and fit with the business service style. 4.2 Use correct names for the style of cuisine. 4.3 Use descriptive writing to promote the sale of menu items. |
5. Evaluate menu success. |
5.1 Seek ongoing feedback from customers and others and use to improve menu performance. 5.2 Assess the success of menus against and customer satisfaction and sales data. 5.3 Adjust menus based on feedback and profitability. |
Required Skills and Knowledge
This section describes the skills and knowledge required for this unit. |
Required skills |
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Required knowledge |
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Evidence Guide
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package. |
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Overview of assessment |
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Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Evidence of the ability to:
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Context of and specific resources for assessment |
Assessment must ensure use of:
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Method of assessment |
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
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Guidance information for assessment |
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
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Range Statement
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included. |
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Customer profile may involve: |
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Food preferences may relate to: |
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Menus may be: |
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Customers may include: |
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Balanced variety may relate to different: |
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Feedback may involve: |
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Unit Sector(s)
Hospitality
Competency Field
Kitchen Operations