+1 (208) 254-6996 essayswallet@gmail.com
  

Need to be done till 25th september

STUDENT ASSESSMENT BOOKLETSIT40516CERTIFICATE IV IN COMMERCIAL COOKERYMENU PLANNINGSITHKOP002 Plan and cost basic menusSITHKOP004 Develop menus for special dietary requirements

Student first name:

Student last name:

Australian Careers College Pty. Ltd

Darwin City College

1/48 Woods St,

Darwin, NT 0800

Parap College

37 Gregory St, Parap, NT 0820

Sydney College

586-590 Parramatta Road, Petersham, NSW 2049

N2
Contents

Assessment overview 4

Assessment plan 5

Assessment Task Cover Sheet – Assessment Task 1 7

Assessment Task 1: Written questions 9

Assessment Task Cover Sheet – Assessment Task 2 15

Assessment Task 2: Workplace project 17

Part A – Research report 17

Part B – Participate in a workplace team meeting 20

Part C – Develop and cost menus 22

Part D – Seek feedback on new menus 24

Assessment Task Cover Sheet – Assessment Task 3 29

Assessment Task 3: Portfolio 31

Assessment overview

This Student Assessment Booklet includes all your tasks for assessment of the Menu Planning topic, which consist of the units:

SITHKOP002 Plan and cost basic menus

SITHKOP004 Develop menus for special dietary requirements.

About your assessments

This unit requires that you complete 3 assessment tasks. You must complete all tasks to achieve competency for the units in this topic.

Assessment TaskAbout this task
Assessment Task 1: Written QuestionsYou must correctly answer all questions in this task to show that you understand the knowledge required of these units.
Assessment Task 2: ProjectYou are required to complete all three parts of this task:Part A: Identify Menu requirements and customer preferences (Research & Report)Part B: Plan Menus and Consult with the Team (Team meeting)Part C: Develop and Cost Menu (Prepare menu, recipe cards and P/L statement)Part D: Distribute surveys (provided) to colleagues and customers to gather feedback on your new menus.Write a short report, summarising the feedback received.
Assessment Task 3: Portfolio of evidenceYou are to collect documentation in the workplace and put together a portfolio of evidence of:regular staff meetings that involve menu discussions, including: agendas, minutes, staff attendancesatisfaction discussions with stakeholders including: surveys, feedback forms, staff suggestions, popularity index, sales dataresponse to feedback including: correspondence with customers, menu adjustments, incorporating staff suggestions.

How to submit your assessments

When you have completed each assessment task you will need to submit it to your assessor.

Instructions about submission can be found at the beginning of each assessment task.

Make sure you photocopy your written activities before you submit them – your assessor will put the documents you submit into your student file. These will not be returned to you.

Assessment Task Cover Sheet

At the beginning of each task in this booklet, you will find an Assessment Task Cover Sheet. Please fill it in for each task where you need to submit items for assessment, making sure you sign the student declaration.

Your assessor will give you feedback about how well you went in each task, and will write this on the back of the Task Cover Sheet.

Assessment appeals

You can make an appeal about an assessment decision by putting it in writing and sending it to us. Refer to your Student Handbook for more information about our appeals process.

Assessment plan

The following outlines the requirements of your final assessment for this topic. You are required to complete all tasks to demonstrate competency for the units in this topic.

Your assessor will provide you with the due dates for each assessment task. Write them in the table below.

Assessment RequirementsDue date
1. Written questions
2. Project
3. Portfolio
Agreement by the student
Read through the assessments in this booklet before you fill out and sign the agreement below. Make sure you sign this before you start any of your assessments.
Have you read and understood what is required of you in terms of assessment?YesNo
Have you read and understood the RTO’s policies and procedures related to reassessment?YesNo
Do you understand the requirements of this assessment?YesNo
Do you agree to the way in which you are being assessed?YesNo
Do you have any special needs or considerations to be made for this assessment? If yes, what are they?YesNo
Do you understand your rights to appeal the decisions made in an assessment?YesNo

Student name:

Student signature: Date:

Assessor name:

Assessor signature: Date:

Menu Planning Student Assessment Booklet SIT40516 Certificate IV in Commercial Cookery ACC© 2020 V1.1 Page 5

SAB Template Topic (ID 104682) QUALCODE qualtitle © 2016 Eduworks Resources Page 8

Assessment Task Cover Sheet – Assessment Task 1

Students: Please fill out this cover sheet clearly and accurately. Make sure you have kept a copy of your work.

Name:
Date of submission:
Topic: Menu PlanningUnits:SITHKOP002 Plan and cost basic menusSITHKOP004 Develop menus for special dietary requirements.
Assessor to complete
Assessment TaskSatisfactory/ Not satisfactoryDateWas this a resubmission? Y/N
Written questions

STUDENT DECLARATION

I declare that these tasks are my own work.

· None of this work has been completed by any other person.

· I have not cheated or plagiarised the work or colluded with any other student/s.

· I have correctly referenced all resources and reference texts throughout these assessment tasks.

· I understand that if I am found to be in breach of policy, disciplinary action may be taken against me.

Student signature:

Student name:

ASSESSOR FEEDBACK

Assessors: Please return this cover sheet to the student with assessment results and feedback.

A copy must be supplied to the office and kept in the student’s file with the evidence.

Assessor signature:

Assessor name:

Date:

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

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

Question

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

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.

Week endingSeared scallopsDeep fried calamariGrilled prawnsCeviche
Total202044613241441
Percentage %

Question

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

Question

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

Question

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

Question

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

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:

StepsHow it affects Menu Planning

Question

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

Question

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

Question

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

Question

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

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

Question

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

Question

Identify five different Dietary Guidelines for Australians.

Question

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

Age groupDietary Requirements
Children
Adolescents
Adults

Question

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

Halal customer

Kosher customer

Hindi customer

Question

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

Question

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

Allergies, contraindications or food intolerancesAvoid
Coeliac child
Type 1 diabetic child
Type 2 diabetic child
High cholesterol child

Question

Define the term “drug-food interaction”.

Question

Define the term “food allergy”.

Question

Define the term “food intolerance”.

Question

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

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?

Is this product suitable for a customer with peanut allergies?

Is this product suitable for a customer with soybean allergies?

Is this product suitable for a customer who is vegan?

Question

Explain the food additives below:

Food additivesDescription
Artificial colours
Artificial flavours
Preservatives

Question

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

Customer requirementsTrends and regimes
A customer experiencing symptoms of food allergies or intolerances
A customer being treated for obesity
A customer building muscle and endurance
A customer who is macrobiotic
A customer on a fluid diet

Question

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

List the three categories of carbohydrates.

Question

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

Question

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

Customer on a low-fat diet:

IngredientsSubstitution
Pouring cream
Sour cream
Coconut cream

Lactose-intolerant customer:

IngredientsSubstitution
Butter
Milk
Yoghurt

Question

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

Question

List five ingredients that cause common food allergic reactions.

Question

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

Question

Define the term “dietary disease”.

Question

Define the term “quick service foods”.

What must be submitted for Task 1:Your answers to each question.

Menu Planning Student Assessment Booklet SIT40516 Certificate IV in Commercial Cookery ACC© 2020 V 1.1 Page 22

Assessment Task Cover Sheet – Assessment Task 2

Students: Please fill out this cover sheet clearly and accurately. Make sure you have kept a copy of your work.

Name:
Date of submission:
Topic: Menu PlanningUnits:SITHKOP002 Plan and cost basic menusSITHKOP004 Develop menus for special dietary requirements.
Assessor to complete
Assessment TaskSatisfactory/ Not satisfactoryDateWas this a resubmission? Y/N
Workplace project

STUDENT DECLARATION

I declare that these tasks are my own work.

· None of this work has been completed by any other person.

· I have not cheated or plagiarised the work or colluded with any other student/s.

· I have correctly referenced all resources and reference texts throughout these assessment tasks.

· I understand that if I am found to be in breach of policy, disciplinary action may be taken against me.

Student signature:

Student name:

ASSESSOR FEEDBACK

Assessors: Please return this cover sheet to the student with assessment results and feedback.

A copy must be supplied to the office and kept in the student’s file with the evidence.

Assessor signature:

Assessor name:

Date:

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 profilesdiscuss and evaluate customer feedback, requirements and preferencesdiscuss current service styleidentify unprofitable items on current menudevelop new menu ideas and service style based on research / customer feedbackconsider balance and variety when discussing menu options.
What must be submitted for Part B:Meeting agendaMeeting minutesCurrent workplace menuVideo 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 menuA buffet menuA cyclical menuA degustation menuAn ethnic menuA set menuA table d’hoteA seasonal menuRecipe 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 two customers 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.

What must be submitted for Part D:Two surveys completed by customersTwo surveys completed by colleaguesReport
Menu Survey
A la carte menu
Did the menu appeal to you? Why/why not?
Was there a balanced variety of dishes on the menu?YesNo
Was the menu written with words that made the dishes sound appealing?YesNo
Would you regularly eat at this venue if this was the menu?YesNo
What do you like the most about this menu?
What do you like the least about this menu?
Buffet menu
Did the menu appeal to you? Why/why not?
Was there a balanced variety of dishes on the menu?YesNo
Was the menu written with words that made the dishes sound appealing?YesNo
Would you regularly eat at this venue if this was the menu?YesNo
What do you like the most about this menu?
What do you like the least about this menu?
Menu Survey
Cyclical menu
Did the menu appeal to you? Why/why not?
Was there a balanced variety of dishes on the menu?YesNo
Was the menu written with words that made the dishes sound appealing?YesNo
Would you regularly eat at this venue if this was the menu?YesNo
What do you like the most about this menu?
What do you like the least about this menu?
Degustation menu
Did the menu appeal to you? Why/why not?
Was there a balanced variety of dishes on the menu?YesNo
Was the menu written with words that made the dishes sound appealing?YesNo
Would you regularly eat at this venue if this was the menu?YesNo
What do you like the most about this menu?
What do you like the least about this menu?
Menu Survey
Ethnic menu
Did the menu appeal to you? Why/why not?
Was there a balanced variety of dishes on the menu?YesNo
Was the menu written with words that made the dishes sound appealing?YesNo
Would you regularly eat at this venue if this was the menu?YesNo
What do you like the most about this menu?
What do you like the least about this menu?
Set menu
Did the menu appeal to you? Why/why not?
Was there a balanced variety of dishes on the menu?YesNo
Was the menu written with words that made the dishes sound appealing?YesNo
Would you regularly eat at this venue if this was the menu?YesNo
What do you like the most about this menu?
What do you like the least about this menu?
Menu Survey
Table d’hote menu
Did the menu appeal to you? Why/why not?
Was there a balanced variety of dishes on the menu?YesNo
Was the menu written with words that made the dishes sound appealing?YesNo
Would you regularly eat at this venue if this was the menu?YesNo
What do you like the most about this menu?
What do you like the least about this menu?
Seasonal menu
Did the menu appeal to you? Why/why not?
Was there a balanced variety of dishes on the menu?YesNo
Was the menu written with words that made the dishes sound appealing?YesNo
Would you regularly eat at this venue if this was the menu?YesNo
What do you like the most about this menu?
What do you like the least about this menu?
Assessment Task Cover Sheet – Assessment Task 3

Students: Please fill out this cover sheet clearly and accurately. Make sure you have kept a copy of your work.

Name:
Date of submission:
Topic: Menu PlanningUnits:SITHKOP002 Plan and cost basic menusSITHKOP004 Develop menus for special dietary requirements.
Assessor to complete
Assessment TaskSatisfactory/ Not satisfactoryDateWas this a resubmission? Y/N
Portfolio

STUDENT DECLARATION

I declare that these tasks are my own work.

· None of this work has been completed by any other person.

· I have not cheated or plagiarised the work or colluded with any other student/s.

· I have correctly referenced all resources and reference texts throughout these assessment tasks.

· I understand that if I am found to be in breach of policy, disciplinary action may be taken against me.

Student signature:

Student name:

ASSESSOR FEEDBACK

Assessors: Please return this cover sheet to the student with assessment results and feedback.

A copy must be supplied to the office and kept in the student’s file with the evidence.

Assessor signature:

Assessor name:

Date:

Assessment Task 3: Portfolio

Task summary

For this task, you are required to put together a portfolio of evidence to show that you regularly gather feedback, discuss feedback with the team and apply improvements based on feedback in the workplace.

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).

Workplace colleagues

Supervisor

Access to a workplace environment.

Access to workplace documentation.

Portfolio template (provided)

A display wallet or folder in which to put all your documents.

When and where is this task to be completed?

· You will need access to a workplace to gather the required documentation.

· You can prepare your portfolio and complete the reflections 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 you get something wrong, you will need to resubmit that part of the task or the related document that has not been completed correctly or fully.

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

Student instructions for Task 3

You must gather a range of documentation over a period of time in the workplace and put together a Portfolio.

You must provide evidence that demonstrates your ability to discuss feedback with the team and apply improvements based on feedback. Your portfolio should include at minimum the following:

Staff meeting notifications

Agenda items

Staff attendance sheet

Meeting minutes

Surveys

Feedback forms

Online feedback samples (if applicable to workplace)

Staff suggestions (emails, written notes, points in the minutes, social media)

Correspondence with customers (emails, online responses, social media involvement)

Menu changes

Use the template provided to list the evidence collected.

Write a brief reflection on how you would use this documentation to monitor menu performance, consider:

ongoing feedback from customers and others and use to improve menu performance.

analysing the success of special menus against dietary goals and customer satisfaction.

adjusting menus based on feedback and success, sales data and profitability

Seek permission from your trainer/supervisor before copying any workplace documentation. Ensure that your trainer/supervisor signs off on your evidence checklist and reflection.

What must be submitted for Task 3:All documentation as indicated in the instructions, placed in a display wallet/folder or other appropriate display format.Your evidence checklist and reflection, signed by supervisor or trainer (using template provided)

Menu Planning Marking Guide SIT40516 Certificate IV in Commercial Cookery ACC© 2020 V1.1 Page 30

Evidence Submitted
Staff meeting notification
Agenda items
Staff attendance sheet
Meeting minutes
Surveys
Feedback forms
Online feedback samples
Staff suggestions (emails, written notes, points in the minutes, social media)
Correspondence with customers (emails, online responses, social media involvement)
Reflection
Trainer/assessor/supervisor sign:Date: