HOSPITALITY

 

Teaching Team HOSPITALITY
Student Name   Student No.  
Teacher   Semester/Year  
Program Name and Code SIT40516 – CERTIFICATE IV IN COMMERCIAL COOKERY
Unit Name and Code SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
Assessment Description and Version ASSESSMENT A – PROJECT TASKS

 

INSTRUCTIONS TO CANDIDATES

 

This assessment is made up of short answer questions.

 

  • The questions are divided into tasks according to the elements within the unit of competence. There are thirty six tasks in this unit.
  • You are required to provide a response to all questions in each section.
  • You may source information to answer the questions from the learner guide, multimedia or paper-based resource for this unit.

 

There may be variations to these Instructions to Candidates for specific examinations. Your Supervisor will explain any specific requirements

 

Please attach the following documentation to this form Result

S = Satisfactory

NS = Not Satisfactory

NA = Not Assessed

Reassessment

S = Satisfactory

NS = Not Satisfactory

NA = Not Assessed

Assessment A  

q Project Tasks

 

S   |   NS   |   NA S   |   NS   |   NA

 

Comments and Feedback:

 

 

 

 

 

 

 

 

 

 

The Students overall result was: □ Satisfactory □ Unsatisfactory □ Resit Required

 

 

Student

Name

  Examiner Name  
Student

Signature

  Examiner Signature  
Date

 

  Date  

 

 

Assessment A – Project

Instructions

·      The assessment must be written using an industry standard software package such as Microsoft Word, Excel, PowerPoint, etc.

·      Name the file using the assessment task number and then save your file.

·      Ensure your submission identifies the unit code and title, the assessment task number and the name of the assessment at the top of the page. Alternatively, you may place this information in the document header.

·      Add your name and student number to the header or footer on every page.

·      On completion, submit your assessment to your assessor.

 

 

Learner assessment guide and evidence

This assessment requires you to develop and cost menus or meal plans that meet different special dietary requirements of customers.

 

You are required to do the following.

 

  • Complete Tasks 1 to 6.
  • Answer all the questions.

 

Assessment overview

  • Go to your Course files and open Assessment A_Background information. Read the information provided in conjunction with this assessment overview.
  • You are required to develop and cost at least six menus or meal plans that individually or in combination meet at least six different special dietary requirements listed in Assessment A_Background information.
  • At least one menu must be a cyclic menu.
  • Other types of menu formats can be used when preparing all other menus, for example, à la carte, set, daily, seasonal or weekly menu formats.
  • Two of the menus or meal plans must address the special dietary requirements of different customer groups listed in Assessment A_Background information.
  • Two of the menus or meal plans must reflect one or more cultural or religious dietary requirements listed in Assessment A_Background information.
  • All menus must be evaluated by obtaining at least two of the types of feedback listed in Assessment A_Background information for each menu.
  • Menus or menu plans must:
  • be developed within commercial time constraints
  • demonstrate methods for responding to feedback and adjusting menus
  • incorporate basic principles and practices of nutrition, including macro- and micronutrient requirements.
  • There are six tasks in this assessment, one for each of the six menus you must develop. You must complete all sub-tasks in each task.

 

 

 

Task 1: Menu 1 – Cyclic menu

Task 1.1: Identify the dietary and cultural requirements of customers

  • Select a customer group for your cyclic menu.
  • Customer groups could relate to your workplace or training environment, or could be based on realistic hospitality businesses.
  • Identify the dietary and cultural requirements of your customer group.
  • You must confirm your selected customer group and dietary, cultural or religious requirements with your trainer/assessor prior to undertaking this assessment.
  • The size of the group must be discussed and confirmed with your trainer/assessor. Although a specific number is not specified, the group size must be substantial enough to replicate realistic workplace demands of a senior cook, chef, catering supervisor or manager.
  • Answer all the questions.

 

 

Q1:    What customer group is your menu developed for?

 

 

 

 

 

 

 

 

 

 

Q2:    What are their dietary and/or cultural requirements?

 

 

 

 

 

 

 

 

 

 

 

Q3:    What sources of information did you use to determine these requirements?

 

 

 

 

 

 

 

 

 

 

Q4:    Whom did you liaise with to identify and confirm customer requirements?

 

 

 

 

 

 

 

 

 

Q5:    What would the health consequences (if any) be if you ignored the special dietary requirements of this customer group?

 

 

Q6:    What goals(s) would you set for your menus based on the information you’ve researched about your customer group. That is, what are you hoping to achieve by planning and documenting a meal plan and menu?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Task 1.2: Document a menu overview

  • Go to your Course files folder, open and save a copy of Assessment A_Menu overview locally on your computer.
  • Discuss and confirm the time period for your cyclic menu prior to commencing this task, for example, two, three or four weeks.
  • Brainstorm a range of menu ideas to suit the customer, dietary and cultural or religious requirements identified in Task 1.1 for at least two weeks of your cyclic menu.
  • Sort your menu suggestions into a rough draft of your menu using the menu overview template.
  • Save your completed menu overview as Assessment A_Menu 1 overview. You will use this information to complete Task 1.3.
  • It is important that you include the menu number in your file name (as above) and number the tasks sequentially. You are required to repeat these tasks for six different menus throughout this assessment.
  • You do not need to submit this assessment task yet.

 

 

Task 1.3: Develop menus and meal plans for special diets

  • Go to your Course files folder and open Assessment A_Daily meal plan and checklist.
  • Print or cut and paste seven copies of the daily menu plan and checklist (one copy for each day of the week).
  • Complete a meal plan for each day of the week for the first week of your cyclic menu as per your menu overview from Task 1.2.
  • Complete the table for each menu item (breakfast options, morning tea, lunch options, afternoon tea and dinner options) for each day of the week.
  • Use the checklist for each menu item to ensure your meal plans (and entire menu) are well planned and meet the nutritional, dietary, cultural or religious requirements of your customer group.
  • Save your completed meal plans as Assessment A_Menu 1_Daily meal plan.
  • Submit Assessment A_Menu 1 overview and Assessment A_Menu 1_Daily meal plan to your assessor.

 

 

 

 

Task 1.4: Cost menus

  • Go to your Course files folder, open Assessment A_Menu costing and complete Task 1.4 using the menu costing template provided.
  • Select one day from the menu developed in Task 1.3.
  • Calculate the portion yields and costs of all ingredients required to prepare and produce all menu options offered on your selected day.
  • Calculate other expenditure items used in the preparation or service of the menu item.
  • Calculate the total cost for one serve or portion for each menu option.
  • You must complete one menu costing table for each menu item.
  • Print or cut and paste the menu costing template as many times as required.
  • Save your completed costings as Assessment A_Menu 1_Menu costing and submit it to your assessor.

 

 

Task 1.5: Monitor menu performance

  • Go to your Course files folder, open Assessment A_Background information and read the information provided on methods of evaluation.
  • Implement the menu in your workplace or training environment.
  • Monitor the performance of the menu by obtaining feedback from customers or others by using at least two of the methods listed in Assessment A_Background information.
  • You can use feedback mechanisms currently used within the organisation, modify existing mechanisms to assist in gathering necessary information, or create your own.
  • Document and analyse the results of your feedback to determine the following.
  • Success of your menu against dietary goals for the customer group nominated in Task 1.1
  • Level of customer satisfaction with the menu
  • Save your feedback results and analysis locally as Assessment A_Menu 1_Feedback analysis. You will need to refer to it to respond to questions in Task 1.6.
  • Scan or photograph at least one example of each type of feedback method you used to obtain feedback. Save as Assessment A_ Menu 1_Feedback example 1 and Assessment A_ Menu 1_Feedback example 2.
  • Submit the following to your assessor:
  • Assessment A_Menu 1_Feedback analysis
  • Assessment A_Menu 1_Feedback example 1
  • Assessment A_Menu 1_Feedback example 2

 

 

Task 1.6: Review performance

  • Answer the following questions based on your analysis of feedback in Task 1.5.

 

 

Q1:    What methods/techniques did you use to obtain feedback?

 

 

 

 

Q2:    Who did you seek feedback from?

 

 

Q3:    Did you achieve the dietary goals you set in Task 1.1?

 

 

 

 

 

Q4:    Which menu items did not meet dietary goals?

 

 

 

 

 

Q5:    Briefly explain why you think menu items did or did not meet dietary goals.

 

 

 

 

 

Q6:    Which menu items rated the highest customer satisfaction score?

 

 

 

 

 

Q7:    Which menu items rated the lowest customer satisfaction score?

 

 

 

 

 

Q8:    Briefly explain why you think customers were or were not satisfied with the menu items.

 

 

 

 

 

 

Q9:    Describe the changes you would make to your completed menu based on the feedback you received.

 

 

 

Task 2: Menu 2

Task 2.1: Identify the dietary and cultural requirements of customers

  • Select a customer group for your menu.
  • Customer groups could relate to your workplace or training environment, or could be based on realistic hospitality businesses.
  • Identify the dietary and cultural requirements of your customer group.
  • You must confirm your selected customer group and dietary, cultural or religious requirements with your trainer/assessor prior to undertaking this assessment.
  • The size of the group must be discussed and confirmed with your trainer/assessor. Although a specific number is not specified, the group size must be substantial enough to replicate realistic workplace demands of a senior cook, chef, catering supervisor or manager.
  • Answer all the questions.

 

 

Q1:    What customer group is your menu developed for?

 

 

 

 

 

 

 

 

 

 

 

 

Q2:    What are their dietary and/or cultural requirements?

 

 

 

 

 

 

Q3:    What sources of information did you use to determine these requirements?

 

 

 

 

 

Q4:    Whom did you liaise with to identify and confirm customer requirements?

 

 

 

 

 

 

 

 

 

 

 

 

Q5:    What would the health consequences (if any) be if you ignored the special dietary requirements of this customer group?

 

 

 

 

 

 

 

Q6:    What goals(s) would you set for your menus based on the information you’ve researched about your customer group. That is, what are you hoping to achieve by planning and documenting a meal plan and menu?

 

 

 

 

 

 

 

 

 

 

Task 2.2: Document a menu overview

  • Go to your Course files folder, open and save a copy of Assessment A_Menu overview locally on your computer.
  • Discuss and confirm the time period for your menu prior to commencing this task, for example, two, three or four weeks.
  • Brainstorm a range of menu ideas to suit the customer, dietary and cultural or religious requirements identified in Task 2.1 for at least two weeks of your menu.
  • Sort your menu suggestions into a rough draft of your menu using the menu overview template.
  • Save your completed menu overview as Assessment A_Menu 2 overview. You will use this information to complete Task 2.3.
  • You do not need to submit this assessment task yet.

 

 

 

 

Task 2.3: Develop menus and meal plans for special diets

  • Go to your Course files folder and open Assessment A_Daily meal plan and checklist.
  • Print or cut and paste seven copies of the daily menu plan and checklist (one copy for each day of the week).
  • Complete a meal plan for each day of the week for the first week of your menu as per your menu overview from Task 2.2.
  • Complete the table for each menu item (breakfast options, morning tea, lunch options, afternoon tea and dinner options) for each day of the week.
  • Use the checklist for each menu item to ensure your meal plans (and entire menu) are well planned and meet the nutritional, dietary, cultural or religious requirements of your customer group.
  • Save your completed meal plans as Assessment A_Menu 2_Daily meal plan.
  • Submit Assessment A_Menu 2 overview and Assessment A_Menu 2_Daily meal plan to your assessor.

 

 

Task 2.4: Cost menus

  • Go to your Course files folder, open Assessment A_Menu costing and complete Task 2.4 using the menu costing template provided.
  • Select one day from the menu developed in Task 2.3.
  • Calculate the portion yields and costs of all ingredients required to prepare and produce all menu options offered on your selected day.
  • Calculate other expenditure items used in the preparation or service of the menu item.
  • Calculate the total cost for one serve or portion for each menu option.
  • You must complete one menu costing table for each menu item.
  • Print or cut and paste the menu costing template as many times as required.
  • Save your completed costings as Assessment A_Menu 2_Menu costing and submit it to your assessor.

 

 

Task 2.5: Monitor menu performance

  • Go to your Course files folder, open Assessment A_Background information and read the information provided on methods of evaluation.
  • Implement the menu in your workplace or training environment.
  • Monitor the performance of the menu by obtaining feedback from customers or others by using at least two of the methods listed in Assessment A_Background information.
  • You can use feedback mechanisms currently used within the organisation, modify existing mechanisms to assist in gathering necessary information, or create your own.
  • Document and analyse the results of your feedback to determine the following.
  • Success of your menu against dietary goals for the customer group nominated in Task 2.1
  • Level of customer satisfaction with the menu
  • Save your feedback results and analysis locally as Assessment A_Menu 2_Feedback analysis. You will need to refer to it to respond to questions in Task 2.6.
  • Scan or photograph at least one example of each type of feedback method you used to obtain feedback. Save as Assessment A_ Menu 2_Feedback example 1 and Assessment A_ Menu 2_Feedback example 2.
  • Submit the following to your assessor:
  • Assessment A_Menu 2_Feedback analysis
  • Assessment A_Menu 2_Feedback example 1
  • Assessment A_Menu 2_Feedback example 2

Task 2.6 Review performance

  • Answer the following questions based on your analysis of feedback in Task 2.5.

 

 

Q1:    What methods/techniques did you use to obtain feedback?

 

 

 

 

 

Q2:    Who did you seek feedback from?

 

 

 

 

 

Q3:    Did you achieve the dietary goals you set in Task 2.1?

 

 

 

 

 

Q4:    Which menu items did not meet dietary goals?

 

 

 

 

 

Q5:    Briefly explain why you think menu items did or did not meet dietary goals.

 

 

 

 

 

Q6:    Which menu items rated the highest customer satisfaction score?

 

 

 

 

 

Q7:    Which menu items rated the lowest customer satisfaction score?

 

 

 

 

 

 

 

Q8:    Briefly explain why you think customers were or were not satisfied with the menu items.

 

 

 

 

 

 

 

 

 

Q9:    Describe the changes you would make to your completed menu based on the feedback you received.

 

 

 

 

 

Task 3: Menu 3

Task 3.1: Identify the dietary and cultural requirements of customers

  • Select a customer group for your menu.
  • Customer groups could relate to your workplace or training environment, or could be based on realistic hospitality businesses.
  • Identify the dietary and cultural requirements of your customer group.
  • You must confirm your selected customer group and dietary, cultural or religious requirements with your trainer/assessor prior to undertaking this assessment.
  • The size of the group must be discussed and confirmed with your trainer/assessor. Although a specific number is not specified, the group size must be substantial enough to replicate realistic workplace demands of a senior cook, chef, catering supervisor or manager.
  • Answer all the questions.

 

 

Q1:    What customer group is your menu developed for?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Q2:    What are their dietary and/or cultural requirements?

 

 

 

 

 

 

Q3:    What sources of information did you use to determine these requirements?

 

 

 

 

 

Q4:    Whom did you liaise with to identify and confirm customer requirements?

 

 

 

 

 

 

 

 

 

Q5:    What would the health consequences (if any) be if you ignored the special dietary requirements of this customer group?

 

 

 

 

 

 

Q6:    What goals(s) would you set for your menus based on the information you’ve researched about your customer group. That is, what are you hoping to achieve by planning and documenting a meal plan and menu?

 

 

 

 

 

 

 

 

 

 

 

Task 3.2: Document a menu overview

  • Go to your Course files folder, open and save a copy of Assessment A_Menu overview locally on your computer.
  • Discuss and confirm the time period for your menu prior to commencing this task, for example, two, three or four weeks.
  • Brainstorm a range of menu ideas to suit the customer, dietary and cultural or religious requirements identified in Task 3.1 for at least two weeks of your menu.
  • Sort your menu suggestions into a rough draft of your menu using the menu overview template.
  • Save your completed menu overview as Assessment A_Menu 3 overview. You will use this information to complete Task 3.3.
  • You do not need to submit this assessment task yet.

 

 

 

 

Task 3.3: Develop menus and meal plans for special diets

  • Go to your Course files folder and open Assessment A_Daily meal plan and checklist.
  • Print or cut and paste seven copies of the daily menu plan and checklist (one copy for each day of the week).
  • Complete a meal plan for each day of the week for the first week of your menu as per your menu overview from Task 3.2.
  • Complete the table for each menu item (breakfast options, morning tea, lunch options, afternoon tea and dinner options) for each day of the week.
  • Use the checklist for each menu item to ensure your meal plans (and entire menu) are well planned and meet the nutritional, dietary, cultural or religious requirements of your customer group.
  • Save your completed meal plans as Assessment A_Menu 3_Daily meal plan.
  • Submit Assessment A_Menu 3 overview and Assessment A_ Menu 3_Daily meal plan to your assessor.

 

 

Task 3.4: Cost menus

  • Go to your Course files folder, open Assessment A_Menu costing and complete Task 3.4 using the menu costing template provided.
  • Select one day from the menu developed in Task 3.3.
  • Calculate the portion yields and costs of all ingredients required to prepare and produce all menu options offered on your selected day.
  • Calculate other expenditure items used in the preparation or service of the menu item.
  • Calculate the total cost for one serve or portion for each menu option.
  • You must complete one menu costing table for each menu item.
  • Print or cut and paste the menu costing template as many times as required.
  • Save your completed costings as Assessment A_ Menu 3_Menu costing and submit it to your assessor.

 

 

Task 3.5: Monitor menu performance

  • Go to your Course files folder, open Assessment A_Background information and read the information provided on methods of evaluation.
  • Implement the menu in your workplace or training environment.
  • Monitor the performance of the menu by obtaining feedback from customers or others by using at least two of the methods listed in Assessment A_Background information.
  • You can use feedback mechanisms currently used within the organisation, modify existing mechanisms to assist in gathering necessary information, or create your own.
  • Document and analyse the results of your feedback to determine the following.
  • Success of your menu against dietary goals for the customer group nominated in Task 3.1
  • Level of customer satisfaction with the menu
  • Save your feedback results and analysis locally as Assessment A_Menu 3_Feedback analysis. You will need to refer to it to respond to questions in Task 3.6.
  • Scan or photograph at least one example of each type of feedback method you used to obtain feedback. Save as Assessment A_Menu 3_Feedback example 1 and Assessment A_Menu 3_Feedback example 2.
  • Submit the following to your assessor:
  • Assessment A_Menu 3_Feedback analysis
  • Assessment A_Menu 3_Feedback example 1
  • Assessment A_Menu 3_Feedback example 2

 

 

Task 3.6: Review performance

  • Answer the following questions based on your analysis of feedback in Task 3.5.

 

 

Q1:    What methods/techniques did you use to obtain feedback?

 

 

 

 

Q2:    Who did you seek feedback from?

 

 

 

 

Q3:    Did you achieve the dietary goals you set in Task 3.1?

 

 

 

 

Q4:    Which menu items did not meet dietary goals?

 

 

 

 

Q5:    Briefly explain why you think menu items did or did not meet dietary goals.

 

 

 

 

Q6:    Which menu items rated the highest customer satisfaction score?

 

 

 

 

Q7:    Which menu items rated the lowest customer satisfaction score?

 

 

 

 

Q8:    Briefly explain why you think customers were or were not satisfied with the menu items.

 

 

 

 

Q9:    Describe the changes you would make to your completed menu based on the feedback you received.

 

 

 

Task 4: Menu 4

Task 4.1: Identify the dietary and cultural requirements of customers

  • Select a customer group for your menu.
  • Customer groups could relate to your workplace or training environment, or could be based on realistic hospitality businesses.
  • Identify the dietary and cultural requirements of your customer group.
  • You must confirm your selected customer group and dietary, cultural or religious requirements with your trainer/assessor prior to undertaking this assessment.
  • The size of the group must be discussed and confirmed with your trainer/assessor. Although a specific number is not specified, the group size must be substantial enough to replicate realistic workplace demands of a senior cook, chef, catering supervisor or manager.
  • Answer all the questions.

 

 

Q1:    What customer group is your menu developed for?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Q2:    What are their dietary and/or cultural requirements?

 

 

 

 

 

 

Q3:    What sources of information did you use to determine these requirements?

 

 

 

 

 

Q4:    Whom did you liaise with to identify and confirm customer requirements?

 

 

 

 

 

 

 

 

 

 

 

Q5:    What would the health consequences (if any) be if you ignored the special dietary requirements of this customer group?

 

 

 

 

 

 

 

 

 

Q6:    What goals(s) would you set for your menus based on the information you’ve researched about your customer group. That is, what are you hoping to achieve by planning and documenting a meal plan and menu?

 

 

 

 

 

 

 

 

 

 

 

 

 

Task 4.2: Document a menu overview

  • Go to your Course files folder, open and save a copy of Assessment A_Menu overview locally on your computer.
  • Discuss and confirm the time period for your menu prior to commencing this task, for example, two, three or four weeks.
  • Brainstorm a range of menu ideas to suit the customer, dietary and cultural or religious requirements identified in Task 2.1 for at least two weeks of your menu.
  • Sort your menu suggestions into a rough draft of your menu using the menu overview template.
  • Save your completed menu overview as Assessment A_Menu 4 overview. You will use this information to complete Task 4.3.
  • You do not need to submit this assessment task yet.

 

 

 

Task 4.3: Develop menus and meal plans for special diets

  • Go to your Course files folder and open Assessment A_Daily meal plan and checklist.
  • Print or cut and paste seven copies of the daily menu plan and checklist (one copy for each day of the week).
  • Complete a meal plan for each day of the week for the first week of your menu as per your menu overview from Task 4.2.
  • Complete the table for each menu item (breakfast options, morning tea, lunch options, afternoon tea and dinner options) for each day of the week.
  • Use the checklist for each menu item to ensure your meal plans (and entire menu) are well planned and meet the nutritional, dietary, cultural or religious requirements of your customer group.
  • Save your completed meal plans as Assessment A_Menu 4_Daily meal plan.
  • Submit Assessment A_Menu 4 overview and Assessment A_Menu 4_Daily meal plan to your assessor.

 

 

Task 4.4: Cost menus

  • Go to your Course files folder, open Assessment A_Menu costing and complete Task 4.4 using the menu costing template provided.
  • Select one day from the menu developed in Task 4.3.
  • Calculate the portion yields and costs of all ingredients required to prepare and produce all menu options offered on your selected day.
  • Calculate other expenditure items used in the preparation or service of the menu item.
  • Calculate the total cost for one serve or portion for each menu option.
  • You must complete one menu costing table for each menu item.
  • Print or cut and paste the menu costing template as many times as required.
  • Save your completed costings as Assessment A_Menu 4_Menu costing and submit it to your assessor.

 

 

Task 4.5: Monitor menu performance

  • Go to your Course files folder, open Assessment A_Background information and read the information provided on methods of evaluation.
  • Implement the menu in your workplace or training environment.
  • Monitor the performance of the menu by obtaining feedback from customers or others by using at least two of the methods listed in Assessment A_Background information.
  • You can use feedback mechanisms currently used within the organisation, modify existing mechanisms to assist in gathering necessary information, or create your own.
  • Document and analyse the results of your feedback to determine the following.
  • Success of your menu against dietary goals for the customer group nominated in Task 4.1
  • Level of customer satisfaction with the menu
  • Save your feedback results and analysis locally as Assessment A_Menu 4_Feedback analysis. You will need to refer to it to respond to questions in Task 4.6.
  • Scan or photograph at least one example of each type of feedback method you used to obtain feedback. Save as Assessment A_Menu 4_Feedback example 1 and Assessment A_Menu 4_Feedback example 2.
  • Submit the following to your assessor:
  • Assessment A_Menu 4_Feedback analysis
  • Assessment A_Menu 4_Feedback example 1
  • Assessment A_Menu 4_Feedback example 2

 

 

Task 4.6: Review performance

  • Answer the following questions based on your analysis of feedback in Task 4.5.

 

 

Q1:    What methods/techniques did you use to obtain feedback?

 

 

 

 

Q2:    Who did you seek feedback from?

 

 

 

 

Q3:    Did you achieve the dietary goals you set in Task 4.1?

 

 

 

 

Q4:    Which menu items did not meet dietary goals?

 

 

 

 

Q5:    Briefly explain why you think menu items did or did not meet dietary goals.

 

 

 

 

Q6:    Which menu items rated the highest customer satisfaction score?

 

 

 

 

Q7:    Which menu items rated the lowest customer satisfaction score?

 

 

 

 

Q8:    Briefly explain why you think customers were or were not satisfied with the menu items.

 

 

 

 

 

Q9:    Describe the changes you would make to your completed menu based on the feedback you received.

 

 

 

Task 5: Menu 5

Task 5.1: Identify the dietary and cultural requirements of customers

  • Select a customer group for your menu.
  • Customer groups could relate to your workplace or training environment, or could be based on realistic hospitality businesses.
  • Identify the dietary and cultural requirements of your customer group.
  • You must confirm your selected customer group and dietary, cultural or religious requirements with your trainer/assessor prior to undertaking this assessment.
  • The size of the group must be discussed and confirmed with your trainer/assessor. Although a specific number is not specified, the group size must be substantial enough to replicate realistic workplace demands of a senior cook, chef, catering supervisor or manager.
  • Answer all the questions.

 

 

Q1:    What customer group is your menu developed for?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Q2:    What are their dietary and/or cultural requirements?

 

 

 

 

 

 

 

Q3:    What sources of information did you use to determine these requirements?

 

 

 

 

 

Q4:    Whom did you liaise with to identify and confirm customer requirements?

 

 

 

 

 

 

 

 

 

 

 

 

Q5:    What would the health consequences (if any) be if you ignored the special dietary requirements of this customer group?

 

 

 

 

 

 

 

 

Q6:    What goals(s) would you set for your menus based on the information you’ve researched about your customer group. That is, what are you hoping to achieve by planning and documenting a meal plan and menu?

 

 

 

 

 

 

 

 

 

 

 

 

Task 5.2: Document a menu overview

  • Go to your Course files folder, open and save a copy of Assessment A_Menu overview locally on your computer.
  • Discuss and confirm the time period for your menu prior to commencing this task, for example, two, three or four weeks.
  • Brainstorm a range of menu ideas to suit the customer, dietary, and cultural or religious requirements identified in Task 5.1 for at least two weeks of your menu.
  • Sort your menu suggestions into a rough draft of your menu using the menu overview template.
  • Save your completed menu overview as Assessment A_Menu 5 overview. You will use this information to complete Task 5.3.
  • You do not need to submit this assessment task yet.

 

 

 

 

Task 5.3: Develop menus and meal plans for special diets

  • Go to your Course files folder and open Assessment A_Daily meal plan and checklist.
  • Print or cut and paste seven copies of the daily menu plan and checklist (one copy for each day of the week).
  • Complete a meal plan for each day of the week for the first week of your menu as per your menu overview from Task 5.2.
  • Complete the table for each menu item (breakfast options, morning tea, lunch options, afternoon tea and dinner options) for each day of the week.
  • Use the checklist for each menu item to ensure your meal plans (and entire menu) are well planned and meet the nutritional, dietary, cultural or religious requirements of your customer group.
  • Save your completed meal plans as Assessment A_Menu 5_Daily meal plan.
  • Submit Assessment A_Menu 5 overview and Assessment A_Menu 5_Daily meal plan to your assessor.

 

 

Task 5.4: Cost menus

  • Go to your Course files folder, open Assessment A_Menu costing and complete Task 5.4 using the menu costing template provided.
  • Select one day from the menu developed in Task 5.3.
  • Calculate the portion yields and costs of all ingredients required to prepare and produce all menu options offered on your selected day.
  • Calculate other expenditure items used in the preparation or service of the menu item.
  • Calculate the total cost for one serve or portion for each menu option.
  • You must complete one menu costing table for each menu item.
  • Print or cut and paste the menu costing template as many times as required.
  • Save your completed costings as Assessment A_Menu 5_Menu costing and submit it to your assessor.

 

 

Task 5.5: Monitor menu performance

  • Go to your Course files folder, open Assessment A_Background information and read the information provided on methods of evaluation.
  • Implement the menu in your workplace or training environment.
  • Monitor the performance of the menu by obtaining feedback from customers or others by using at least two of the methods listed in Assessment A_Background information.
  • You can use feedback mechanisms currently used within the organisation, modify existing mechanisms to assist in gathering necessary information, or create your own.
  • Document and analyse the results of your feedback to determine the following.
  • Success of your menu against dietary goals for the customer group nominated in Task 5.1
  • Level of customer satisfaction with the menu
  • Save your feedback results and analysis locally as Assessment A_Menu 5_Feedback analysis. You will need to refer to it to respond to questions in Task 5.6.
  • Scan or photograph at least one example of each type of feedback method you used to obtain feedback. Save as Assessment A_Menu 5_Feedback example 1 and Assessment A_Menu 5_Feedback example 2.
  • Submit the following to your assessor:
  • Assessment A_Menu 5_Feedback analysis
  • Assessment A_Menu 5_Feedback example 1
  • Assessment A_Menu 5_Feedback example 2

Task 5.6: Review performance

  • Answer the following questions based on your analysis of feedback in Task 5.5.

 

 

Q1:    What methods/techniques did you use to obtain feedback?

 

 

 

 

Q2:    Who did you seek feedback from?

 

 

 

 

Q3:    Did you achieve the dietary goals you set in Task 5.1?

 

 

 

 

Q4:    Which menu items did not meet dietary goals?

 

 

 

 

Q5:    Briefly explain why you think menu items did or did not meet dietary goals.

 

 

 

 

Q6:    Which menu items rated the highest customer satisfaction score?

 

 

 

 

Q7:    Which menu items rated the lowest customer satisfaction score?

 

 

 

 

Q8:    Briefly explain why you think customers were or were not satisfied with the menu items.

 

 

 

 

Q9:    Describe the changes you would make to your completed menu based on the feedback you received.

 

 

 

Task 6: Menu 6

Task 6.1: Identify the dietary and cultural requirements of customers

  • Select a customer group for your menu.
  • Customer groups could relate to your workplace or training environment, or could be based on realistic hospitality businesses.
  • Identify the dietary and cultural requirements of your customer group.
  • You must confirm your selected customer group and dietary, cultural or religious requirements with your trainer/assessor prior to undertaking this assessment.
  • The size of the group must be discussed and confirmed with your trainer/assessor. Although a specific number is not specified, the group size must be substantial enough to replicate realistic workplace demands of a senior cook, chef, catering supervisor or manager.
  • Answer all the questions.

 

 

Q1:    What customer group is your menu developed for?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Q2:    What are their dietary and/or cultural requirements?

 

 

 

 

 

 

Q3:    What sources of information did you use to determine these requirements?

 

 

 

 

Q4:    Whom did you liaise with to identify and confirm customer requirements?

 

 

 

 

 

 

 

 

 

 

 

 

Q5:    What would the health consequences (if any) be if you ignored the special dietary requirements of this customer group?

 

 

 

 

 

 

 

Q6:    What goals(s) would you set for your menus based on the information you’ve researched about your customer group. That is, what are you hoping to achieve by planning and documenting a meal plan and menu?

 

 

 

 

 

 

 

 

 

 

 

 

Task 6.2: Document a menu overview

  • Go to your Course files folder, open and save a copy of Assessment A_Menu overview locally on your computer.
  • Discuss and confirm the time period for your menu prior to commencing this task, for example, two, three or four weeks.
  • Brainstorm a range of menu ideas to suit the customer, dietary and cultural or religious requirements identified in Task 6.1 for at least two weeks of your menu.
  • Sort your menu suggestions into a rough draft of your menu using the menu overview template.
  • Save your completed menu overview as Assessment A_Menu 6 overview. You will use this information to complete Task 6.3.
  • You do not need to submit this assessment task yet.

 

 

 

 

Task 6.3: Develop menus and meal plans for special diets

  • Go to your Course files folder and open Assessment A_Daily meal plan and checklist.
  • Print or cut and paste seven copies of the daily menu plan and checklist (one copy for each day of the week).
  • Complete a meal plan for each day of the week for the first week of your menu as per your menu overview from Task 6.2.
  • Complete the table for each menu item (breakfast options, morning tea, lunch options, afternoon tea and dinner options) for each day of the week.
  • Use the checklist for each menu item to ensure your meal plans (and entire menu) are well planned and meet the nutritional, dietary, cultural or religious requirements of your customer group.
  • Save your completed meal plans as Assessment A_Menu 6_Daily meal plan.
  • Submit Assessment A_Menu 6 overview and Assessment A_Menu 6_Daily meal plan to your assessor.

 

 

Task 6.4: Cost menus

  • Go to your Course files folder, open Assessment A_Menu costing and complete Task 6.4 using the menu costing template provided.
  • Select one day from the menu developed in Task 6.3.
  • Calculate the portion yields and costs of all ingredients required to prepare and produce all menu options offered on your selected day.
  • Calculate other expenditure items used in the preparation or service of the menu item.
  • Calculate the total cost for one serve or portion for each menu option.
  • You must complete one menu costing table for each menu item.
  • Print or cut and paste the menu costing template as many times as required.
  • Save your completed costings as Assessment A_ Menu 6_Menu costing and submit it to your assessor.

 

 

Task 6.5: Monitor menu performance

  • Go to your Course files folder, open Assessment A_Background information and read the information provided on methods of evaluation.
  • Implement the menu in your workplace or training environment.
  • Monitor the performance of the menu by obtaining feedback from customers or others by using at least two of the methods listed in Assessment A_Background information.
  • You can use feedback mechanisms currently used within the organisation, modify existing mechanisms to assist in gathering necessary information, or create your own.
  • Document and analyse the results of your feedback to determine the following.
  • Success of your menu against dietary goals for the customer group nominated in Task 6.1
  • Level of customer satisfaction with the menu
  • Save your feedback results and analysis locally as Assessment A_Menu 6_Feedback analysis. You will need to refer to it to respond to questions in Task 6.6.
  • Scan or photograph at least one example of each type of feedback method you used to obtain feedback. Save as Assessment A_Menu 6_Feedback example 1 and Assessment A_Menu 6_Feedback example 2.
  • Submit the following to your assessor:
  • Assessment A_Menu 6_Feedback analysis
  • Assessment A_Menu 6_Feedback example 1
  • Assessment A_Menu 6_Feedback example 2

Task 6.6: Review performance

  • Answer the following questions based on your analysis of feedback in Task 6.5.

 

 

Q1:    What methods/techniques did you use to obtain feedback?

 

 

 

 

Q2:    Who did you seek feedback from?

 

 

 

 

Q3:    Did you achieve the dietary goals you set in Task 6.1?

 

 

 

 

Q4:    Which menu items did not meet dietary goals?

 

 

 

 

Q5:    Briefly explain why you think menu items did or did not meet dietary goals.

 

 

 

 

Q6:    Which menu items rated the highest customer satisfaction score?

 

 

 

 

Q7:    Which menu items rated the lowest customer satisfaction score?

 

 

 

 

Q8:    Briefly explain why you think customers were or were not satisfied with the menu items.

 

 

 

 

 

Q9:    Describe the changes you would make to your completed menu based on the feedback you received.

 

 

 

Assessor checklist

To be completed by the assessor.

 

Learner’s name:  

 

Was the learner able to: Assessor comments Completed
Yes No
Identify the dietary, cultural and religious menu requirements of different customer groups.

 

     
Liaise with other professionals to identify and confirm customer requirements.      
Consider the input of health and other professionals in the menu-planning process.      
Confirm health consequences of ignoring special dietary requirements of customers.

 

     
Select a variety of suitable foods and meals for specific requirements.      
Identify appropriate combinations of food to meet macro- and micronutrient requirements.

 

     
Develop and write menus and meal plans that promote good health and reduce the incidence of diet-related health problems.

Used planning and organisation skills to complete menus within commercial time constraints.

 

     
Prepare cyclic menus and balanced nutritional requirements and variety.

 

     
Incorporate sufficient choice of dishes into the menus.

 

     
Use correct terminology in menus and meal plans.      
Use appropriate oral communication skills to seek feedback.