Thankschecklistsithkop002-5jk05rth.docx Le’ Culinaire Hospitality Institute RTO# 45326 / CRICOS#...

Question

Thankschecklistsithkop002-5jk05rth.docx Le’ Culinaire Hospitality Institute  RTO# 45326 / CRICOS# 03667K / ABN 66 615266790 P: +61 02 9211 3945  E:  admin@leculinaire.edu.au A:  level 2, 39-45 Dixon St Haymarket NSW 2000 		Learner task checklist  To be completed by the learner. This is a tool to assist you when submitting your assessment tasks. 		· You must complete the following tasks for this assessment  		· Have you completed this task? 		 		· Yes 		· No 		· Activity  1: Identify customer profile 		Respond to all questions. 		 		 		· Activity  2: Develop a à la carte menu 		Research and develop a draft menu. 		 		 		Respond to all questions. 		 		 		· Activity 3: Cost menu  		Calculate the portion yields and costs of raw ingredients for all other dishes manually or using computer technology. 		 		 		Calculate the total cost per portion for all dishes on your menu. Remember to include costs for all components of a dish. 		 		 		Determine selling prices for all menu items. 		 		 		Respond to all questions. 		 		 		Attach copies of the following documents to your assessment. An itemised recipe components list/ standard recipe. All documents containing manual and computerised yield, costs and selling price calculations. 		 		 		· Activity 4: Write menu content 		Write menu content for all menu items. 		 		 		Format and print menu with all prices that meets required standards. 		 		 		Respond to all questions. 		 		 		· Activity 5: Obtain feedback 		Create a feedback form 		 		 		Respond to all questions. 		 		 		Submit completed feedback form to your assessor 		 		 		              Activity 6: 		Respond to all questions. 		 		 		Document Name SITHKOP002 Plan and cost basic menus Student  task checklist 		Version – 1.0 		Page 1 of 1 		Released –January 2020 		Review date – January 2021 		Document uncontrolled when printed menu-planning-assignment-macro-aic-0x0opkhe.xls No 1 		 										Date Recipe Costed				4/11/18 		Name of Dish/Recipe:		Chicken chow mein										File no:				1 		Reference Source:		Delicious Magazine - August 2016										Page:				1 		Times of;  Preparation:		60		Cooking:				5				Total Time mins:				65 		Cookery Method / s:		stir fry										Total Cooked 		Portion Size:		300		Count:				10				Weight:				3000 		Portion Cost:		$   2.11		Food Cost %:				30				Selling Price:				$   7.03 		COMMODITIES										PURCHASE		UNIT				TOTAL 		ITEM		SPECIFICATION		NO. PART		Stock		REQUIRED		UNIT		COST				COST 						/SIZE		Code		WEIGHT gms		in grams		$.c				$.c 		Chicken		breast				pou		1000		1000		$   9.80				$   9.80 		broccoli		fresh				veg		300		1000		$   7.00				$   2.10 		carrot		fresh				veg		300		1000		$   4.50				$   1.35 		spring onion		fresh				veg		300		1000		$   5.00				$   1.50 		zucchinni		fresh				veg		300		1000		$   6.00				$   1.80 		cauliflower		fresh				veg		200		1000		$   5.00				$   1.00 		oyster sauce		panda brand				dg		100		1000		$   9.00				$   0.90 		ginger		fresh				veg		25		1000		$   16.00				$   0.40 		egg noodles		home made				dg		750		1000		$   3.00				$   2.25 				Total Required Weight						3275				Total Cost				$   21.10 		Minus		Total Cooked Weight						3000				Divided by				10 		Equals		Cooking & Preparation Losses						275				Portion Cost $				$   2.11 		Method, Summarised				Press ALT + Enter to start a new line. 		Prepare and wash vegetables cut vegetables lenghtwise, similar size. Heat up peanut oil in wok add goinger and garlic and quickly fry Add the rest of vegetables and keep sauteeing quickly. Season, add oyster sauce and vegetable stock. Toss egg noodles and keep frying. Serve on a warm plate No 2 		 										Date Recipe Costed 						Name: 		Name of Dish/Recipe:												File no: 		Reference Source:												Page: 		Times of;  Preparation:				Cooking:				5				Total Time mins:				5 		Cookery Method / s:												Total Cooked 		Portion Size:				Count:				10				Weight:				0 		Portion Cost:		$   - 0		Food Cost %:				30				Selling Price:				$   - 0 		COMMODITIES										PURCHASE		UNIT				TOTAL 		ITEM		SPECIFICATION		NO. PART		Stock		REQUIRED		UNIT		COST				COST 						/SIZE		Code		WEIGHT gms		in grams		$.c				$.c 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 				Total Required Weight						0				Total Cost				$   - 0 		Minus		Total Cooked Weight						0				Divided by				10 		Equals		Cooking & Preparation Losses						0				Portion Cost $				$   - 0 		Method, Summarised				Press ALT + Enter to start a new line. No 3 		 										Date Recipe Costed 						Name: 		Name of Dish/Recipe:												File no: 		Reference Source:												Page: 		Times of;  Preparation:				Cooking:				5				Total Time mins:				5 		Cookery Method / s:												Total Cooked 		Portion Size:				Count:				10				Weight:				0 		Portion Cost:		$   - 0		Food Cost %:				30				Selling Price:				$   - 0 		COMMODITIES										PURCHASE		UNIT				TOTAL 		ITEM		SPECIFICATION		NO. PART		Stock		REQUIRED		UNIT		COST				COST 						/SIZE		Code		WEIGHT gms		in grams		$.c				$.c 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 				Total Required Weight						0				Total Cost				$   - 0 		Minus		Total Cooked Weight						0				Divided by				10 		Equals		Cooking & Preparation Losses						0				Portion Cost $				$   - 0 		Method, Summarised				Press ALT + Enter to start a new line. No 4 		 										Date Recipe Costed 						Name: 		Name of Dish/Recipe:												File no: 		Reference Source:												Page: 		Times of;  Preparation:				Cooking:								Total Time mins:				0 		Cookery Method / s:												Total Cooked 		Portion Size:				Count:				10				Weight:				0 		Portion Cost:		$   - 0		Food Cost %:				30				Selling Price:				$   - 0 		COMMODITIES										PURCHASE		UNIT				TOTAL 		ITEM		SPECIFICATION		NO. PART		Stock		REQUIRED		UNIT		COST				COST 						/SIZE		Code		WEIGHT gms		in grams		$.c				$.c 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 				Total Required Weight						0				Total Cost				$   - 0 		Minus		Total Cooked Weight						0				Divided by				10 		Equals		Cooking & Preparation Losses						0				Portion Cost $				$   - 0 		Method, Summarised				Press ALT + Enter to start a new line. No 5 		 										Date Recipe Costed 						Name: 		Name of Dish/Recipe:												File no: 		Reference Source:												Page: 		Times of;  Preparation:				Cooking:								Total Time mins:				0 		Cookery Method / s:												Total Cooked 		Portion Size:				Count:				10				Weight:				0 		Portion Cost:		$   - 0		Food Cost %:				30				Selling Price:				$   - 0 		COMMODITIES										PURCHASE		UNIT				TOTAL 		ITEM		SPECIFICATION		NO. PART		Stock		REQUIRED		UNIT		COST				COST 						/SIZE		Code		WEIGHT gms		in grams		$.c				$.c 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 				Total Required Weight						0				Total Cost				$   - 0 		Minus		Total Cooked Weight						0				Divided by				10 		Equals		Cooking & Preparation Losses						0				Portion Cost $				$   - 0 		Method, Summarised				Press ALT + Enter to start a new line. No 6  		 										Date Recipe Costed 						Name: 		Name of Dish/Recipe:												File no: 		Reference Source:												Page: 		Times of;  Preparation:				Cooking:								Total Time mins:				0 		Cookery Method / s:												Total Cooked 		Portion Size:				Count:				10				Weight:				0 		Portion Cost:		$   - 0		Food Cost %:				30				Selling Price:				$   - 0 		COMMODITIES										PURCHASE		UNIT				TOTAL 		ITEM		SPECIFICATION		NO. PART		Stock		REQUIRED		UNIT		COST				COST 						/SIZE		Code		WEIGHT gms		in grams		$.c				$.c 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 								zero				1000		$   - 0				$   - 0 				Total Required Weight						0				Total Cost				$   - 0 		Minus		Total Cooked Weight						0				Divided by				10 		Equals		Cooking & Preparation Losses						0				Portion Cost $				$   - 0 		Method, Summarised				Press ALT + Enter to start a new line. No 7 		 										Date Recipe Costed				2/5/07 						Name: 		Name of Dish/Recipe:												File no: 		Reference Source:												Page: 		Times of;  Preparation:				Cooking:								Total Time mins:				0 		Cookery Method

Swati · Accepted Answer

Le’ Culinaire Hospitality Institute 
RTO# 45326 / CRICOS# 03667K / ABN 66 615266790
P: +61 02 9211 3945  E:  admin@leculinaire.edu.au
A:  level 2, 39-45 Dixon St Haymarket NSW 2000
W: www.leculinaire.edu.au
SITHKOP002  Plan and cost menus
Activity 1: Identify customer profile
Question 1:
Create a restaurant or choose to use the scenario information provided and develop what type of cuisine, menu and service style that you wish to apply to your created restaurant.
	Category
	Organisational information
	Style of cuisine 
	contemporary cuisine- Malaysian, Chinese, Thai, Italian and Greek
	Menu style
	Modern Australian 
	Service style
	Served plated to the table by service staff
	Sequence of courses
	Starters, entrée, main course and desserts
Question 2:
Develop a customer  profile for your created restaurant or use the scenario information provided 
	Age
	25-45 years
	Gender
	Male, Female
	Income level and/or buying power
	$80,000 per year
	Social and cultural background
	very culturally diverse, predominantly European and Asian cultural backgrounds
Activity 2: Develop a à la carte menu (background information)
· Design and develop a à la carte menu for your created restaurant or for the scenario provided.
· A draft is to be submitted for evaluation prior to writing menu content.
· If choosing to develop a menu, it must have appropriate and adequate equipment, facilities and staff for this menu style. For example, if you work in a café or fast food establishment then it will be difficult to create an à la carte menu for this task because you don’t offer this type of food.
· Complete all tasks.
Scenario information
You are developing a new winter à la carte dinner menu for Ashton’s, a casual dining restaurant that seats 60 customers. The menu items are presented under four sections: starters, entrée, main course and desserts. All meals are served plated to the table by service staff. The restaurant caters mainly for adults ranging from 25 to 45 years old. It’s located in a middle-class area with a significant population of office, business and management professionals. The population is very culturally diverse, predominantly European and Asian cultural backgrounds. The restaurant owners have noticed a steady trend towards customers preferring healthier meal options (mainly low-fat, low-sugar options) and increasing requests for vegetarian menu options.

checklistsithkop002-5jk05rth.docx Le’ Culinaire Hospitality Institute RTO# 45326 / CRICOS# 03667K / ABN XXXXXXXXXX P: XXXXXXXXXXE: XXXXXXXXXX A: level 2, 39-45 Dixon St Haymarket NSW 2000 Learner task...

Answer To: checklistsithkop002-5jk05rth.docx Le’ Culinaire Hospitality Institute RTO# 45326 / CRICOS# 03667K /...

Answer To This Question Is Available To Download

Related Questions & Answers

Submit New Assignment