SITHKOP302& SITHKOP402 cookery assignment 代写
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SITHKOP302& SITHKOP402 cookery assignment 代写
Learners
Assessment Guide
SITHKOP302&
SITHKOP402
PLAN AND COST BASIC
MENUS & DEVELOP MENUS
FOR SPECIAL DIETARY
REQUIREMENTS
Assignment 2
PLAN AND COST BASIC MENUS & DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
RTO No: 21595 | CRICOS Code: 02634E
SITHKOP302& SITHKOP402 Assignment 2 Version 2 Page 1 of 4
©copyright Academia International Approved by: B.Wade
Assignment Coversheet
Name:
Student ID:
Email Address:
Class:
Unit name:
Unit Code:
Assignment name:
Student Declaration
I declare that –
a. The evidence I have submitted for assessment is my own work, and
b. The evidence I have submitted for assessment has not been shared with other
students, and I have taken all reasonable precautions to ensure that my work cannot
be accessed by other students that may seek to submit my work as their own, and
c. All of the sources of information used to prepare my work have been, or may be
accurately cited, and
d. I retain a copy of all my original for my own records, or for resubmission if required by
Academia Australia, and
e. I have read and understood Academia Australia’s policy regarding plagiarism, and I
accept the right of Academia Australia to investigate suspected plagiarism, and to act
in accordance with the policy and procedure I have read.
Student Signature: __________________________________________
Date of Submission: ___ / /20
PLAN AND COST BASIC MENUS & DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
RTO No: 21595 | CRICOS Code: 02634E
SITHKOP302& SITHKOP402 Assignment 2 Version 2 Page 2 of 4
©copyright Academia International Approved by: B.Wade
ASSESSMENT INFORMATION
You must achieve a satisfactory outcome for each of the required criteria of this
assessment to be deemed satisfactory for this assessment. You must achieve a
satisfactory result for the assessments for this unit of competency to achieve a
competent result for the unit. If one or more of the assessment results are not
satisfactory, you will be Not Yet Competent for this unit.
You may follow the Assessment Appeals process in the Student Handbook
(www.academia21.com) if you are not satisfied with:
o the assessment result; or
o the way an assessment was carried out by your trainer; or
o the conditions or structure of the assessment
The student handbook has the steps for reassessment if you receive a Not Yet
Competent mark and do not want to appeal.
Reasonable adjustment for assessment
Where students have highlighted Language, Literacy and Numeracy issues reasonable
adjustment to the assessment can be made. Should you receive a ‘Not Yet Competent’ or
‘Resubmit’ result for the assessment you will be given the opportunity to re-submit your
assessment work with any amendments requested by your trainer.
The adjustment may include actions such as:
• Student demonstrating knowledge through verbal discussion to identify correct
answers
• Student demonstrating knowledge through applied skills
• Allowing additional time relating to disability
• Through consultation amending assessment timeframes
• Assistance in the form of the training location to allow easier access
• Accessing relevant equipment or aids to assist the student
• Adjustments to the assessment methods to cater for any special needs (without
effecting the integrity of the outcome)
If a student requests or is identified as requiring reasonable adjustment to the training
and assessment process a detailed training and assessment plan including timetables, notes
regarding the required adjustments, and any related communications regarding the
adjustments must be maintained in the students file.
The RTO Manager must review and authorise any request for ‘reasonable adjustment’ to
ensure that any adjustments and resulting outcomes are not affecting the integrity of the
training and assessment process.
Location of and completion timeframes for assessment
SITHKOP302& SITHKOP402 cookery assignment 代写
The location of the assessment will depend upon the nature of the assessment. Direct
observation of student’s skills will be assessed in the practical commercial kitchens at
Academia, the timeframes for these assessments will be related to the scheduled times of
the practical classes. Other assessments such as; role plays, in class activities,
presentations and written tests will be conducting in the classroom. The timeframes and due
dates for these assessments, as well as any reports, projects or research assignments, are
documented in the stage outlines. Stage outlines are handed out at the beginning of each
term.
PLAN AND COST BASIC MENUS & DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
RTO No: 21595 | CRICOS Code: 02634E
SITHKOP302& SITHKOP402 Assignment 2 Version 2 Page 3 of 4
©copyright Academia International Approved by: B.Wade
Menu Assignment
1. You are in charge of preparing the menu for an upcoming function of 80 people. You
must make sure at least one of each course caters for coeliac and vegetarian customers.
The menu requires are:
• 4 entrees minimum of 5 ingredients each dish
• 4 main courses minimum of 5 ingredients each dish
• 3 desserts minimum of 5 ingredients each dish
2. Prepare a recipe card for each recipe including: ingredients, quantities, cost per unit
(E.g. Per kilo), cost per recipe requirement and total cost per serve.
During service, each customer will be provided with one serve of entrée, one main and one
dessert. Based on that, you must calculate the average food cost per customer based on the
average price of entrees, mains and desserts.
3. Prepare a one page menu and describe each dish using words that will promote the
sale of the menu. The menu must be prepared in a professional format. You must identify on
the menu which menu items cater to the dietary requirements. (E.g. V for vegetarian)
4. Create an Income Statement (Profit / Loss Statement) for this function from the given
information and your calculations from the above menu. Use the information bellow:
The customers will be paying $60 per person for food and $20 for beverages per
guest. All expenses are expressed as a percentage % of total sales.
Expenses
Food cost must not exceed 28% Rent 5%
Beverage cost is 20% Insurance 2%
Wages 25% Interest 0.5%
Cleaning 2% Entertainment 3%
Advertising 1% Other 1%
Please observe that after calculating the recipe costs your total food cost must not
exceed 28% of the revenue. If the food cost exceeds 28% of the revenue, the food
cost must be adjusted accordingly.
PLAN AND COST BASIC MENUS & DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
RTO No: 21595 | CRICOS Code: 02634E
SITHKOP302& SITHKOP402 Assignment 2 Version 2 Page 4 of 4
©copyright Academia International Approved by: B.Wade
Menu 1
Not Attempted
Not Satisfactory
Satisfactory
Excellent
COMMENTS 0 1 2 3
SITHKOP302 PLAN AND COST BASIC MENUS &
SITHKOP402 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
Student has completed realistic menu with 4 entrees that
have a minimum of 5 ingredients
Student has completed realistic menu with 4 mains that
have a minimum of 5 ingredients
Student has completed realistic menu with 3 desserts that
have a minimum of 5 ingredients
Recipe cards have ingredients, quantities, cost per unit
(E.g.: Per kilo), cost per recipe requirement and total cost
per serve.
Menu caters for Coeliac and Vegetarians and is clearly
stated on the menu.
One page menu and describe each dish using words that
will promote the sale of the menu
Student has calculated the average food cost per customer
based on the average price of entrees, mains and desserts.
Create an Income Statement (Profit / Loss Statement) for
this function based in the provided information.
Total food cost must not exceed 28% of the revenue. If
the food cost exceeds 28% of the revenue, the food cost
must be adjusted.
Total Marks out of 28
Student is satisfactory for this assessment task: Yes Not Yet
________________________________ ___ / ___ / _____
Trainer’s Signature Date
SITHKOP302& SITHKOP402 cookery assignment 代写
