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    Welcome to Plan and cost basic menus - SITHKOP002

    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.

    You will actively participate in classroom activities, active listening, questioning, seeking assistance and use of relevant culinary terminology.

    This unit covers:

    • Identifying customer preferences
    • Planning menus
    • Costing menus
    • Writing of menu content
    • Evaluating menu success

    This unit is assessed in this way:

    • The written assessment consists of 5 tasks (including sub tasks) with yield tables, recipe cards, six different menus, feedback sheets, menu evaluations tables to be recorded in ink pen. In addition, menu 1 is required to be typed and printed for formal presentation after receiving and adjusting to feedback.

    • You will be assessed against the knowledge covered in theory sessions using information located in student learning materials (Resources).

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