3.AssessmentTask3Project1.docx

Enhance College of Technology Enhance Professional Training Pty Ltd ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K 2/35 Manilla Street, East Brisbane, Queensland 4169 Australia Phone: 07 3895 8393 email: [email protected] SITHKOP002: Assessment 3 - Project (1) Student Name Sahibpreet Singh Student ID Number EN5005 Unit Start Date Unit End Date Assessment Due Date Date Submitted This cover sheet is to be completed by the student and assessor and used as a record to determine student competency in this assessment task The assessment process and tasks were fully explained. Yes / No I am aware of which evidence will be collected and how. Yes / No I am aware of my right to appeal an assessment decision. Yes / No I am aware that I can locate the RTO 's Complaints and Appeals Policy and Procedure on their website at ( insert website address ) Yes / No I have discussed any additional educational support or reasonable adjustments I require in order to undertake this assessment with the Student Support Services Officer and Trainer / Assessor, (if applicable). e.g. Student Handbook and Access and Equity Policy ( insert website address ) Yes / No I have access to all required resources? Yes / No Cheating & Plagiarism Declaration Student Declaration: In accordance with the RTO 's Plagiarism Policy, I hereby acknowledge by signing this declaration that I have not cheated or plagiarised any work regarding the assessment tasks undertaken in this unit of competency except where the work has been correctly acknowledged. NOTE: Student must sign this prior to submitting their assessments to the assessor Signature Date : _____ / ______ / 20______ Assessment Results Satisfactory or Not Yet Satisfactory (Please circle the assessment result for this task) Feedback to Student - Please provide general feedback on the Student's performance Student Declaration: - I verify that the work completed is my own and that I was adequately informed of the assessment process prior to commencing this assessment task. Assessor Declaration: - I verify that I have adequately explained and negotiated the assessment tasks with the student prior to commencing assessment. Student Name: Assessor's Name: Student Signature Date Assessor Signature Date Student Guide for Project Instructions Instructions to include, but not limited to: 1. Student will be assessed in a classroom or simulated workplace environment. 2. Ensure the student is aware of the assessment requirements at the commencement of the unit 3. The students are required to work in a group to answer all the questions. 4. The questions are aimed at testing the student's knowledge and skills of plan and cost basic menus. 5. This project assessment comprising of questions that will need to be answered Page 1 of 71 SIT40516 Certificate IV in Commercial Cookery Unit: SITHKOP002 - Plan and Cost Basic Menus Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8

Enhance College of Technology Enhance Professional Training Pty Ltd ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K 2/35 Manilla Street, East Brisbane, Queensland 4169 Australia Phone: 07 3895 8393 email: [email protected] within this student workbook and accompanying documents. 6. The student is required to complete the project assessment for this unit of competency. To complete this task, the student will need to answer all the questions over all different tasks within this project in this assessment. 7. The student answers should be recorded in the student assessment question booklet. 8. After the student has successfully completed the project assessment, they must present it to the Trainer/Assessor for correction. 9. The student will receive up to two (2) attempts at this assessment task. Should the 1 st attempt be Not Yet Satisfactory (NYS), the Trainer/Assessor will provide feedback and will arrange a date for the student 2 nd attempt. If the student 2 nd attempt is Not Yet Satisfactory (NYS), or the student fail to attend of date scheduled for the 2 nd attempt, the student will receive an overall unsatisfactory result for this assessment task. 10. In special circumstances this written assessment may be delivered as an oral assessment in which the assessor shall mark the assessment and identify the assessment was presented orally Task/s to be assessed The tasks you will be observed undertaking are: This assessment requires you to develop, implement, monitor and evaluate a food safety program. You are required to do the following. - Complete Tasks 1, 2, 3, 4 and 5. - Describe your workplace or training environment's style. - Develop a customer profile for your workplace or training environment. - Identify customer preferences in your workplace or training environment. - Develop and cost a seasonal à la carte menu that incorporates ethnic food preferences of customer groups. - Format and print the à la carte menu. - Develop and determine a selling price for a table d'hote menu. - Answer all the questions. - Attach organisational information to this assessment when requested within each task. Oral Questioning During the assessment your assessor will ask you oral questions that will address the knowledge aspects of the unit of competency. You will respond orally, and your assessor may record your response or use your response to determine sufficient under pinning knowledge. Topics will include: - Identify and evaluate the food preferences of customer groups with differing characteristics and use to inform menu planning - Identify and discuss various methods of obtaining feedback - Explain process of developing menus under commercial constraints - Discuss methods and formulas for calculating portion yields and costs - Discuss methods for achieving desired profit margins, mark-up procedures and rates - Identify different types and styles of menus for dishes or food production ranges Time allowed On average, the Assessment should take 8-9 hours to complete Location Assessment will be completed in a simulated environment under the supervision of a trainer/assessor. Decision making To achieve a satisfactory outcome, you must be able to: - Page 2 of 71 SIT40516 Certificate IV in Commercial Cookery Unit: SITHKOP002 - Plan and Cost Basic Menus Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8

Enhance College of Technology Enhance Professional Training Pty Ltd ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K 2/35 Manilla Street, East Brisbane, Queensland 4169 Australia Phone: 07 3895 8393 email: [email protected] rules  organisation-specific information:  sources of information on current customer profile and food preferences  service style and cuisine  costs of supply for ingredients  methods and formulas for calculating portion yields and costs from raw ingredients:  butcher's test  standard measures  standard yield tests  hospitality and catering industry desired profit margins, mark-up procedures and rates  different types and styles of menus for dishes or food production ranges for different types of food outlets  range of food preferences relating to:  contemporary eating habits  cultural and ethnic influences  popular menu items  quick service foods  seasonal dishes  variety of food products  differing characteristics of customer groups:  age range  buying power  gender  income level  social and cultural background  influence of seasonal products and commodities on menu content  naming conventions and culinary terms for a variety of cuisines  formats for and inclusion of menus presented to customers  methods of assessing the popularity of menu items:  customer surveys  popularity index sales data. Performance Observation Criteria for Assessment Task The assessment methods must be by direct observation of tasks on required skills and knowledge to ensure correct interpretation and application. Your Assessor will observe you on the following observations:  identify and evaluate the food preferences of customer groups with differing characteristics and use to inform menu planning  develop and cost each of the following menu types based on above information:  à la carte  buffet  cyclical  degustation  ethnic  set  table d'hôte  seasonal  evaluate success of the above menus by obtaining at least two of the following types of feedback:  customer satisfaction discussions with:  customers  employees during the course of each business day  customer surveys Page 3 of 71 SIT40516 Certificate IV in Commercial Cookery Unit: SITHKOP002 - Plan and Cost Basic Menus Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8