SITHKOP002 Plan and cost basic menus

SITHKOP002 Plan and cost basic menus
SRAGILL Pty Ltd T/A AVETA – Australian Vocational Education & Training Academy, www.aveta.edu.au
CRICOS Provider Code: 02826G, RTO Number: 21888 Page 1 of 32
SUMMATIVE ASSESSMENT TOOL

This Assessment Summary is to be completed by the Assessor and used as the final record of this student’s
competence for this Unit of Competency.
Student Name: Student Group:
Student ID No: Completion
Date:
Unit Code: SITHKOP002
Unit Title: Plan and cost basic menus
Assessment tasks for this unit Result
S = Satisfactory
NS = Not Satisfactory
Assessment Task 1  Develop and price 3 menus based on
food preferences for customer groups
 Observable behaviours checklist
S | NS
Assessment Task 2  Evaluation report – Based on feedback of
the 8 menus
 Observable behaviours checklist
S | NS
Assessment Task 3  Knowledge Evidence
 Observable behaviours checklist
S | NS
Final Assessment Result for this unit Final Result
C = Competent
NYC = Not Yet Competent
C | NYC

Assessor to outline a short summary of the feedback provided to the student:
___________________________________________________________________________
___________________________________________________________________________
Administrative use only

Entered onto Student Management Database ________________
Date
Initials

SITHKOP002 Plan and cost basic menus
SRAGILL Pty Ltd T/A AVETA – Australian Vocational Education & Training Academy, www.aveta.edu.au
CRICOS Provider Code: 02826G, RTO Number: 21888 Page 2 of 32

Student Declaration:
I declare that the evidence I have submitted for
this unit of competency is my own work and that
I have been assessed in this unit. In addition I
have been provided with appropriate feedback
and I have been advised of my result. I also am
aware of my appeal rights.
Name: ________________________________
Signature: __________________________
Date: ____/_____/_____
Assessor Declaration:
I have assessed this student as per the
principles of assessment and have provided
appropriate feedback to the student. All the
attached evidence is, to the best of my
knowledge, is this students work
Name: ______________________________
Signature: ________________________
Date: ____/_____/_____

Note – For International students, AVETA will securely retain all completed assessment items
relating to this unit of competency for six months from the date the decision on competence for
the individual unit is made. Completed assessment items will be attached, where indicated, and not
be handed back to the student.
Reasonable Adjustments to the Assessment Tasks – by student request
Reasonable adjustments can be made to the assessment tasks for students who have special needs.
Students with special needs should contact their Trainer or Assessor as soon as possible to explain
their situation and discuss alternative approaches.
Copyright:
The contents of this document have been developed by AVETA for use by enrolled students
studying with AVETA for the purposes of completion of a SIT30816 Certificate III in Commercial
Cookery qualification only. Your use of this document is subject to the following terms:
 You will not share this Assessment Tool or its contents with anyone.
 You will not copy, print or email this Assessment Tool unless it is for the sole purpose of
completing your SIT30816 Certificate III in Commercial Cookery qualification.
 You will not sell or attempt to sell this document or any of its contents or distribute it free of
charge.
In addition except as provided by the Copyright Act 1968, no part of this publication may be
reproduced, stored in a retrieval system or transmitted in any form or by any means without the
prior written permission of AVETA. Legal action may be taken against any person who infringes this
copyright through unauthorised copying.
SITHKOP002 Plan and cost basic menus
SRAGILL Pty Ltd T/A AVETA – Australian Vocational Education & Training Academy, www.aveta.edu.au
CRICOS Provider Code: 02826G, RTO Number: 21888 Page 3 of 32
Assessment Guidelines for Student:
 You are to complete all the assessments that are outlined in this document i.e. Assessment
Tasks 1, 2 & 3 and present your evidence to your Assessor so that you can be graded as
either S – Satisfactory or NS – Not Satisfactory for each assessment. In all cases your
Assessor will provide you with feedback.
 If the evidence is graded as NS – Not Satisfactory you will be required to re‐submit the
evidence. In this case you will be provided with clear and constructive feedback based on
the assessment decision so that you can improve your skills / knowledge prior to
reassessment.
 Only when all assessments have been graded as S ‐ Satisfactory you will be deemed C –
Competent; if you do not satisfactorily complete all the assessment tasks you will be
deemed NYC – Not Yet Competent
 Your Assessor will use the Assessor Checklists, in this document, to ensure that all the
assessment requirements have been assessed.
 If you are dissatisfied with an assessment decision you should make an appeal to AVETA’s
CEO in writing no longer than 20 days following advice of the assessment decision.
 To undertake the Assessment Tasks for this Unit of Competency, as it has been determined
that you can use the “Open‐Book Method” to research for information using the Student
Resource that has been provided to you for this Unit of Competency, or where you search
the Internet for an appropriate response, in either case you will be required to provide, a
reference to your source, as part of your Knowledge or Performance evidence submitted for
summative assessment.
Requirements for Assessment:
In designing this Summative Assessment Tool, AVETA has taken into account the SIT Release 1.2,
Sep, 2018 requirements of this Unit of Competency in terms of performance and knowledge.
Assessment Conditions
During the Assessment Tasks for this Unit of Competency AVETA will ensure that students have
access to a simulated industry environment. This will be in AVETA’s Training Kitchen (simulated
industry environment).
Note to the Teacher or Assessor
At any time during the Assessment Tasks for this Unit of Competency that you believe that the
student may be or is placing themselves or others at risk of harm or injury, you must immediately
stop the Assessment Activity; and provide feedback to the student so that they can perform the
particular Assessment Task safely.
SITHKOP002 Plan and cost basic menus
SRAGILL Pty Ltd T/A AVETA – Australian Vocational Education & Training Academy, www.aveta.edu.au
CRICOS Provider Code: 02826G, RTO Number: 21888 Page 4 of 32
Student Assessment Information
Task 1
For this Assessment Task, you will be required to identify and evaluate the food preferences for 3
customer groups and then use this information for menu planning.
Firstly you will be required to identify the menu types that are suitable for the following 3 customer
groups from the table below:
1. à la carte
2. buffet
3. cyclical
4. degustation
5. ethnic
6. set
7. table d’hôte
8. seasonal
Customer group 1 food preferences:
As the food outlet is located near a suburban railway station this customer group`s food preference
is for breakfast style/take away within 5mins of placing an order. From the range of menu types
listed above please identify a menu or menus that would suit this customer group.
Hand write your answer in the following table

Source:

For Assessor to deem either  S or  NS
Customer group 2 food preferences:
As the restaurant is located in a very busy city business precinct this customer group’s food
preference is for quick lunch style which is sit down or take away within 15 mins of placing their
order. From the range of menu types listed below please identify a menu or menus that would suit
this customer group.
Hand write your answer in the following table