Develop a seven course seasonal-degustation menu

Reference no: EM133006406

SITHKOP002 Plan and cost basic menus - Pax Institute of Education

Assessment 1 Create a Customer Profile

The primary objective of assessment is to support and encourage the students learning outcomes. The assessment results give the assessor an indication of how well the students have learnt in class and or areas they may need extra support with. The assessments are intended to be equitable, fair and flexible. All the information, skills and knowledge being assessed by the assessments have been based on theory, practical and skills delivered by the trainer/assessor during classes, and or during self-directed study and meet the requirements of the unit of competency.

Project - Customer Profile
First you must research and develop a full customer outline for your venue and explain: The following table below may assist you. Please complete and submit with the rest of this assessment. Please download the SITHKOP002 Assessment 1-Project Customer Profile document provided and include a heading stating the following, to complete this assessment

• who your customer group is (age range, gender, income level, social /cultural backgrounds / buying power)
• what their food preferences are (eating habits, cultural / ethical influences, popular menu items)

Assignment Activity-Assessment 2

Instructions for the students-
This assignment will form part of the assessment for this subject and must be completed in an original and professional manner - including an index and a bibliography. All menus must have descriptions of dishes using appropriate culinary terms and prices per dish or per menu.

This assignment MUST be your own work using your OWN words and may be completed in the spaces provided or with a printed computer-based document.

Remember, cheating and plagiarism are considered a breach of academic misconduct, and will be dealt with seriously.

If it is completed using a computer-based printed document, please include a heading stating the following:
» Unit code: SITHKOP002
» Unit name: Plan and Cost Basic Menus
» Student name
» Student I.D.:
» Date of submission/due date:
» Trainer's name:

*Make sure you ADD GST

Assignment Activity 1 [à la carte Menu - Ethnic influence]
Develop an à la carte with eight entrees, eight main courses, five desserts and three side dishes. All recipes provided must be properly costed and the food cost percentage must not exceed 28%.
This menu must include the following:
o At least one dish must be a gluten free meal.
o There must be at least three vegetarian choices available on the menu for the entrées or mains.
o There must be at least two dishes that showcase ingredients that are currently in season and available for a good price.
o There must be at least one main course dish that would be considered as a low fat or healthy option on the menu.
o Include prices on the menu.
o Identify the dishes on the menu that meet special requirements (E.g. GF= Gluten free)
o Explain the reasons for your choices, the style of the venue and food that you are trying to put forward on the menu.

Assignment Activity 2 [Seasonal - Degustation]
Develop a seven course seasonal-degustation menu that is suitable for the same venue in the assignment activity one. Explain the reasons for your choices. All recipes provided must be properly costed and the food cost percentage must not exceed 28%.

Assignment Activity 3 [Buffet]
Develop a buffet menu for a four or five-star hotel or resort.
All recipes provided must be properly costed and the food cost percentage must not exceed 28%.

Assignment Activity 4 [Table d'hôte - Set menu]
Develop a set or table d'hôte menu of your choice suitable to the customer profile you have identified in Assignment 1. The menu needs to include 3 courses priced at $75 per head.
Each course should provide two options. All recipes provided must be properly costed and the food cost percentage must not exceed 28%.

Assignment Activity 5 [Customer/Staff Feedback]
Evaluate the success of the menus with two different forms of customer and staff feedback.

• Describe how you obtained that feedback.
• What was the feedback?
• How could you use that feedback?

If you are not currently employed in a hospitality or cooking situation, you may need to simulate this part of the assignment.

Assignment Activity 6 [Cyclical Menu]

Develop a 5-day cyclical lunch menu for a local business. The menu should comprise of mainly European style food as requested by the customers, with an entrée, a main course and a dessert per meal. The business wants to have the $30 per head per day.

All recipes provided must be properly costed and the food cost percentage must not exceed 28%.

Attachment:- Plan and cost basic menus.rar

Reference no: EM133006406

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