SITHKOP002 Plan and cost basic menus
Release: 1
SIT HKOP002 Plan and cost basic menus Date this document was generated: 19 September 2018
SITHKOP002 Plan and cost basic menus
Modification History
Not applicable.
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.
Pre-requisite Unit
Nil
Competency Field
Kitchen Operations
Unit Sector
Hospitality
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© Commonwealth of Australia, 2018 SkillsIQ
SIT HKOP002 Plan and cost basic menus Date this document was generated: 19 September 2018
Elements and Performance Criteria
ELEMENTS PERFORMANCE CRITERIA
Elements describe the Performance criteria describe the performance needed to
essential outcomes. demonstrate achievement of the element.
1. Identify customer 1.1.Identify current customer profile for the food business.
preferences. 1.2.Analyse food preferences of 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 balanced variety of dishes or food production items for
the style of service and cuisine.
3. Cost menus. 3.1.Itemise proposed components of 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 customer base and fit
with the business service style.
4.2.Use correct names for style of cuisine.
4.3.Use descriptive writing to promote sale of menu items.
5. Evaluate menu 5.1.Seek ongoing feedback from customers and others, and use to
success. improve menu performance.
5.2.Assess success of menus against customer satisfaction and
sales data.
5.3.Adjust menus based on feedback and profitability.
Foundation Skills
Foundation skills essential to performance in this unit, but not explicit in the performance
criteria are listed here, along with a brief context statement.
SKILLS DESCRIPTION
Writing skills to: prepare menus and product descriptions to creatively explain
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© Commonwealth of Australia, 2018 SkillsIQ
SIT HKOP002 Plan and cost basic menus Date this document was generated: 19 September 2018
menu dishes and promote sales.
Oral communication listen and respond to routine customer feedback, and ask
skills to: questions that inform menu choice.
calculate the cost of producing dishes for menus
Numeracy skills to:
calculate mark-ups and selling price for profitability
compare menu items based on their anticipated yield,
budgetary constraints and profitability.
Problem-solving skills evaluate the food service preferences of the customer profile
to: and plan menus to meet those preferences
identify unprofitable menu items and adjust menus to include
high yield dishes.
Planning and organising access and sort all information required for menu planning and
skills to: for coordinating a menu development process.
Technology skills to: use computers and software programs to cost and document
menus.
Range of Conditions
Specifies different work environments and conditions that may affect performance. Essential
operating conditions that may be present (depending on the work situation, needs of the
candidate, accessibility of the item, and local industry and regional contexts) are included.
Range is restricted to essential operating conditions and any other variables essential to the
work environment.
colours
Balanced variety must relate to different:
cooking methods
delicacies
flavours
nutritional values
presentation
seasonally available ingredients
tastes
textures.
Unit Mapping Information
SITHKOP302 Plan and cost basic menus
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© Commonwealth of Australia, 2018 SkillsIQ
SIT HKOP002 Plan and cost basic menus Date this document was generated: 19 September 2018
Links
Companion Volume implementation guides are found in VETNet -
https://vetnet.education.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899df
f092694
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© Commonwealth of Australia, 2018 SkillsIQ
