Sithkop 002 Plan and cost basic menus AT1 Student(15) PDF

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Good choice,for youHow many payments per annum would there be for fortnightly cash flows?...

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STUDENT

PROJECT/PORTFOLIO/REPORT ASSESSMENT TASK

Student Version Task Number

AT 1

Task Name

Develop and evaluate dishes for an a la carte menu

Section A - Assessment Information Student Name (use full name not abbreviations or nicknames) Student ID Group number Date Submitted Unit(s) of competency (code and title)

SITHKOP002 Plan and Cost Basic Menus

Duration and/or due date

This is a self-paced assessment task. Students will be advised of the due date of the assessment at the commencement of this unit.

Student Declaration and Authorisation

Declaration: I have read and understood Le Cordon Bleu Australia’s Academic Misconduct policy and I submit this assessment in accordance with that policy. I hereby declare that the work submitted in this assessment is entirely my own unless otherwise acknowledged; and that I have not previously submitted this assessment or any part of this assessment at Le Cordon Bleu Australia or any other education provider. Authorisation: I authorise Le Cordon Bleu Australia to store my assessment result in its database for future analysis and regulatory requirements. By submitting this declaration and authorisation, I acknowledge it will be deemed to have the same authority as the equivalent signed hardcopy.

Task instructions

SITHKOP002 Plan and cost basic menus © Content is subject to copyright, Le Cordon Bleu Australia ©Template is subject to copyright, Rubric Training Solutions

1

STUDENT

Task Number

AT 1

Task Name

Develop and evaluate dishes for an a la carte menu

Section A - Assessment Information Student Name (use full name not abbreviations or nicknames) Student ID This is the first of three (3) assessment tasks students need to complete satisfactorily to be deemed competent for the unit. For this assessment, students are required to complete all parts of the assessment. Students must achieve a result of Satisfactory (S) in all areas of the assessment as outlined in the marking guide in Section B of this assessment task.

Task 1: Design a list of dishes in the a-la-carte menu Students are to use the template provided in the appendix and develop nine (9) dishes as part of new a-la- carte menu for the business. See table below for dishes students will develop as per of their culinary program. For CUISINE

For PATISSERIE

3 entrées

3 types of savoury (sandwiches, pies, pissaladiere, quiche, etc)

3 mains

3 types of baked pastries (friands, macarons, tea cakes, madelines, scones, tarts, viennoiserie, etc)

3 desserts

3 types of desserts (crèmes/mousses, entremets, verrines, frozen or hot desserts)

STOP - x3 dishes are already provided to students in the excel spreadsheet! Students need to consider these three dishes as part of the nine (9) dishes they are expected to develop. When designing the dishes, students need to take into consideration the following four factors.    

x1 customer group (with food cost percentages) x1 season x1 dietary requirement all dishes have must French influence

a) x1 customer group- listed below will be prescribed to you Customer group for CUISINE (student) C1. Award winning French restaurant in a winery region highlighting seasonal, locally produced fruits, vegetables, cheeses, olive oils, etc. elegantly styled, discreet professional service provided. A primary customer group of working professional couples, with no children on weekend getaway. SITHKOP002 Plan and cost basic menus © Content is subject to copyright, Le Cordon Bleu Australia ©Template is subject to copyright, Rubric Training Solutions

2

STUDENT

Task Number

AT 1

Task Name

Develop and evaluate dishes for an a la carte menu

Section A - Assessment Information Student Name (use full name not abbreviations or nicknames) Student ID C2. A hotel restaurant serving contemporary French seasonal cuisine located in a seaside tourist precinct offering casual tourist dining aiming including families, retires, and holidaying professionals. C3. A French fine dining restaurant serving contemporary seasonal dishes with some modern culinary techniques located in the city CBD with a customer group being largely corporate customers. Open for lunch and dinner Tuesday to Saturday. Customer group for PATISSERIE (student) P1. A trendy inner-city French bistro/dessert bar serving tastings of seasonal savoury and desserts to a primary customer group of graduate professionals eating out after hours. P2. An urban French patisserie with café that serves in house made fresh viennoiserie, light lunch and upmarket seasonal patisserie products for sit down parents who have their children in crèche next door. P3. An international five-star hotel that serves a seasonal French cuisine including a weekend high tea menu, offered to a primary customer group of wealthy travellers, families and retirees. 

Additionally, answer following question in B2 of marking guide below before developing the dish ideas-

How does age, gender, income levels, or social/cultural background influence the dish choices for the menu? b) x1 season (spring, summer, winter, autumn) will be prescribed to student 

Students menu choices and availability of ingredients need to reflect season prescribed to them.

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List a total of at least three (3) seasonal ingredients under “season” in the table in the appendix that students will be using in their dishes that reflect the season.

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See www.sydneymarkets.com.au for seasonal ideas

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Additionally, answer following question in B2 of marking guide belowWhat are two advantages of developing a seasonal menu?

c) x1 dietary requirement - will be prescribed to student 1. Gluten free – Rice, corn, soy, tapioca, beans, quinoa, arrowroot, teff, flax, chia, other gluten free SITHKOP002 Plan and cost basic menus © Content is subject to copyright, Le Cordon Bleu Australia ©Template is subject to copyright, Rubric Training Solutions

3

STUDENT

Task Number

AT 1

Task Name

Develop and evaluate dishes for an a la carte menu

Section A - Assessment Information Student Name (use full name not abbreviations or nicknames) Student ID products 2. Low fat – consider cookery method as well as plant based, lean meat cuts, fish, avoidance of cream, butter and heavy rich sauces. Avoidance of deep frying, preference poaching, steaming and raw 3. Nut/soy free – menu must not contain nuts/soy- peanuts, soy, tree nuts (almonds, cashews, walnuts) 4. Muslim – omission of pork and alcohol (special mention to be made for Halal prepared butchery cuts, gelatine) 5. Ovo lacto vegetarian – does not eat animal products but does eat eggs and dairy 

Students must include x1 suitable dish to cater for the above-prescribed dietary requirement.

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Identify this dish on the menu with asterisk (*).

d) French influence 

Students dishes MUST be based on dishes with French influence cuisine. The kitchen practical manuals provide acceptable examples. Students may use additional professional sources.

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Additionally, answer following question in B2 of the marking guide belowWhat special considerations may be required when developing an ethnic menu for a particular culture/religion?

Task 2: Before finalising the menu, students would like to receive feedback on their dishes. Present this DRAFT set of dishes for feedback to: 

2 other colleagues who will role play prospective customers

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1 industry professional in a supervisory role (supervisor in workplace, chef lecturer, etc)

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Discuss your dish ideas with them and seek feedback based on: o Choice of dishes o Main Ingredient(s) o Portion or cuts o Cooking methods o Major flavours o Garnish/sauce/dressing o Texture/colour o Temperature

SITHKOP002 Plan and cost basic menus © Content is subject to copyright, Le Cordon Bleu Australia ©Template is subject to copyright, Rubric Training Solutions

4

STUDENT

Task Number

AT 1

Task Name

Develop and evaluate dishes for an a la carte menu

Section A - Assessment Information Student Name (use full name not abbreviations or nicknames) Student ID o Season

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Students to refine and evaluate dishes based on feedback received.

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This revised list of dishes will become part of student’s final a-la-carte menu.

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Provide a copy of the draft dishes with feedback written on it and to include customers and industry professional signatures on the menu (see appendix).

Task 3: Students to use the dishes developed from draft: -- design and present x1 a la carte menu (see TEMPLATE at the end) THIS FINAL a la carte MENU MUST REFLECT the following: 

A total of nine (9) dishes o Students a-la-carte menu MUST include a total of nine (9) dishes o 3 dishes from each food category o X1 dish from each food category is already provided for students (see excel spreadsheet) and are to be included on their final menu.

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Students to reflect and prescribed the customer group and business they have chosen

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Students to prescribe the season chosen and indicate it in the menu

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Students to identify x1 dish on their menu that meets prescribed dietary requirement

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ensure menu is French influence

Use descriptive copy for each dish Descriptive copy – 

Use writing to appeal to customer base and promotes sales

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Examples include- “Market fresh”, “Freshly squeezed”, “Single origin”, “organic”

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Wording, culinary terms on menu MUST be spelt correctly whether using English or French language

G) Ensure an appropriate balanced variety of dishes Conditions for assessment 

This is an individual assessment task. Students are not allowed to copy the work of others.

SITHKOP002 Plan and cost basic menus © Content is subject to copyright, Le Cordon Bleu Australia ©Template is subject to copyright, Rubric Training Solutions

5

STUDENT

Task Number

AT 1

Task Name

Develop and evaluate dishes for an a la carte menu

Section A - Assessment Information Student Name (use full name not abbreviations or nicknames) Student ID However, students are required to get information, feedback and ideas from their assessor and work colleagues to help complete the tasks. 

Student’s work must be in their own words. All calculations must be done by the students and has to be legible for the assessor to read.



This is intended as a written assessment. Students to make arrangements with the assessor at least one week prior to the assessment due date if they require special allowance or allowable adjustment to this assessment (e.g. verbal assessment or additional time).



Students to write their full name on the student version of the assessment task (do not use nicknames or abbreviations).



Students are allowed minimal support from assessor e.g. asking for clarification of a question.



Students must submit their work to assessor by the allocated timeframe. Failing to submit by the allocated deadline will result in a ‘Not Satisfactory’ grade.



Students must answer all questions correctly to be deemed satisfactory in this assessment.



Students will be assessed as satisfactory (S) or not satisfactory (NS).



If students receive a result of not satisfactory (NS), they are able to re-sit the assessment on one occasion as stated in the LCBA assessment policy.



Students may appeal the assessment decision according to the LCBA academic appeals policy and procedure.

Equipment/resources students must supply:



2 x pens



Calculator



Computer with internet access



Login details to access Engage

Equipment/resources to be provided by the RTO or the workplace: 

Hard copies of the student version of this assessment task OR access to a soft copy version



Plan and cost basic menus theory notes



A suitably qualified assessor

SITHKOP002 Plan and cost basic menus © Content is subject to copyright, Le Cordon Bleu Australia ©Template is subject to copyright, Rubric Training Solutions

6

STUDENT

Section B - Marking Guide Below is a checklist for how this assessment task will be judged as satisfactory or not satisfactory. Criteria for assessment

Satisfactory Yes

No

B1.1 Student completed six dishes on templates for their draft a la carte menu.

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B1.2 Student allocated a customer/business profile, dietary requirement and season

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B1.2.1 Student generated ideas for dishes and menu

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B1.3 Consulted on draft menu developed with changes and x2 “customers” with signatures

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B1.4 Consulted on draft menu developed with changes and x1 industry professional with signature

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B1.6 Final menu includes seasonality and dishes reflect season

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B1.8 x1 dish on final menu meets specified dietary requirement and is identified

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B1.9 Final menu is French influence (ethnic menu)

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B2.1 Final Menu Includes a total of x9 dishes

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B2.2 Final dishes chosen reflects customer group specified

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B2.3 Final menu includes season on menu and dishes reflect season

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B2.4 X1 dish on final menu meets specified dietary requirement and is identified

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Comment

B1 Design a list of dishes for an a la carte menu DRAFT

B2 Present FINAL a la carte menu

B2.5 Final menu is French influenced (ethnic menu) B2.6 Final menu uses descriptive copy correctly that appeal to customer base and promotes sales

SITHKOP002 Plan and cost basic menus © Content is subject to copyright, Le Cordon Bleu Australia ©Template is subject to copyright, Rubric Training Solutions

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STUDENT

Criteria for assessment

Satisfactory

B2.7 Wording on final menu spelled correctly with correct culinary names

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B2.8 Includes an appropriate balanced variety of dishes

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B2.9 Used provided menu template

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B1.5 How does age, gender, income levels, or social background influence your dish choices for your menu?

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B1.7 What are two (2) advantages of developing a seasonal menu?

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B1.10 What two (2) special considerations may be required when developing an ethnic menu for a particular culture/religion?

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Comment

SITHKOP002 Plan and cost basic menus © Content is subject to copyright, Le Cordon Bleu Australia ©Template is subject to copyright, Rubric Training Solutions

8

STUDENT

Criteria for assessment

Satisfactory

Comment

- End of assessment -

Section C - Feedback to Student Has the candidate successfully completed this assessment task?

Yes

No

☐

☐

Feedback to the candidate

Assessor Name

Date

Assessor Signature SITHKOP002 Plan and cost basic menus © Content is subject to copyright, Le Cordon Bleu Australia ©Template is subject to copyright, Rubric Training Solutions

9

STUDENT

Student Name

Date

Student Signature

SITHKOP002 Plan and cost basic menus © Content is subject to copyright, Le Cordon Bleu Australia ©Template is subject to copyright, Rubric Training Solutions

10

STUDENT

Appendix Customer profile

1) Entrée/baked pastry

Season

Dietary Requirement

*asterisk dish(es) that meet your dietary requirement and name the requirement

Dish Main Ingredient(s) Portion or cut Cooking method Major flavour Garnish Sauce/dressing Texture Temperature Colour Season 2) Entrée/baked pastry

seasonal ingredient used*asterisk dish(es) that meet your dietary requirement and name the requirement

Dish Main Ingredient(s) Portion or cut Cooking method Major flavour Garnish Sauce/dressing Texture Temperature Colour Season

Signature of customer 1 1) Main /savoury

seasonal ingredient used-

Signature of customer 2

Signature of industry professional supervisor

*asterisk dish(es) that meet your dietary requirement and name the requirement

Dish Main Ingredient(s) SITHKOP002 Plan and cost basic menus © Content is subject to copyright, Le Cordon Bleu Australia ©Template is subject to copyright, Rubric Training Solutions

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STUDENT

Portion or cut Cooking method Major flavour Garnish Sauce/dressing Texture Temperature Colour Season

3) Main /savoury

seasonal ingredient used-

*asterisk dish(es) that meet your dietary requirement and name the requirement

Dish Main Ingredient(s) Portion or cut Cooking method Major flavour Garnish Sauce/dressing Texture Temperature Colour Season

Signature of customer 1

1) Dessert

seasonal ingredient used-

Signature of customer 2

Signature of industry professional supervisor

*asterisk dish(es) that meet your dietary requirement and name the requirement

Dish Main Ingredient(s) Portion or cut Cooking method Major flavour Garnish SITHKOP002 Plan and cost basic menus © Content is subject to copyright, Le Cordon Bleu Australia ©Template is subject to copyright, Rubric Training Solutions

12

STUDENT

Sauce/dressing Texture Temperature Colour Season

seasonal ingredient used-

*asterisk dish(es) that meet your dietary requirement and name the requirement

4) Dessert Dish Main Ingredient(s) Portion or cut Cooking method Major flavour Garnish Sauce/dressing Texture Temperature Colour Season

Signature of customer 1

seasonal ingredient used-

Signature of customer 2

Signature of industry professional supervisor

FINAL A LA CARTE MENU Entrée/baked pastry (delete what is not required) Name Dish 1 Type Descriptive copy Name Dish 2 Type Descriptive copy Name Dish 3 Type Descriptive copy SITHKOP002 Plan and cost basic menus © Content is subject to copyright, Le Cordon Bleu Austral...