SITHKOP002 Learner Resource.pdf - Learner Resource...

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Learner ResourceSITHKOP002 Plan and cost basic menus
First published 2020RTO Works[email protected]0452 157 557© 2020 RTOWorksThis resource is copyright. Apart from any fair dealing for the purposes of private study, research, criticism or review aspermitted under theCopyright Act1968, no part may be reproduced by any process without written permission asexpressed in the RTOWorks License Agreement.The information contained in this resource is, to the best of the project team’s and publisher’s knowledge true andcorrect. Every effort has been made to ensure its accuracy, but the project team and publisher do not acceptresponsibility for any loss, injury or damage arising from such information.RTO Works has developed this content in partnership with Reubarquin Press and with the expert industry guidance ofDominique Bendebiza-Caron from Brighton College.Images: We would like to acknowledge the photographers and designers who have contirbuted their images to Canva.While every effort has been made to achieve strict accracy in this resource, the publisher would welcome notification ofany errors and any suggestions for improvement. Readers are invited to write to us at[email protected].
Gamma Education and Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 05 20203Contents1: Menus - an overview52: Menu planning63: Menu costing104: Testing and finalising the menu11
Gamma Education and Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 05 20204SITHKOP002 Plan and cost basic menusApplicationThis unit describes the performance outcomes, skills and knowledge required to plan and costbasic menus for dishes or food product ranges for any type of cuisine or food service style. Itrequires the ability to identify customer preferences, plan menus to meet customer and businessneeds, cost menus and evaluate their success.It does not cover the specialist skills used by senior catering managers and chefs to design andcost complex menus after researching market preferences and trends. Those skills are covered inSITHKOP007 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 moresenior chefs.No occupational licensing, certification or specific legislative requirements apply to this unit at thetime of publication.PrerequisiteNil.Learning goalsIdentify customer preferencesPlan menusCost menusFact sheetsFact sheet 74Understanding your customersFact sheet 75Gathering feedbackFact sheet 76Costing dishes
Gamma Education and Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 05 202051: Menus - an overviewWhat is a menu?

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Term
Two
Professor
sradawabggung
Tags
Dish Network, Dishware, The Dish

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