4. Menu 5 Plan an ethnic menu. A. Plan an ethnic menu of your choice suitable to the customer profile /establishment you have identified in question 1. The menu needs to include 3 courses. The food cost must not exceed 28%. B. The dishes must provide a balanced variety on offer and within the courses offered including the following: o colours o cooking methods o delicacies o flavours o nutritional values o presentation o seasonally available ingredients o tastes o textures. C. Draft ideas for each of the dishes listed in A., present these to your chef/colleagues or trainer and obtain feedback. Document what the feedback entailed and what you will change as a result. Attach this draft and comments to this assessment marked Menu 5 D. Establish standard recipe cards for each dish, listing the ingredients and required quantities. E. Establish a yield test sheet for all ingredients, using the attached template Yields and calculate the net yields, and net costs. F. Identify the dishes that feature best in terms of profitability and make adjustments to meet the food cost requirements set out in A. G. Write the menu using an attractive font of your choice, no smaller than size 12. Ensure each dish is described accurately and in an appealing manner, and true in its features and ingredients. Use correct culinary terms, language and grammar relevant to the style of cuisine H. Once implemented , obtain feedback for the success of the menu using a methods outlined in the task section above and attach the feedback to this assessment marked Menu 5 I. What was the feedback received, and accordingly what should be improved when planning future ethnic menus in the future?

5. Menu 6 Plan a set /table dhte menu. A. Plan a set or table dhte menu of your choice suitable to the customer profile /establishment you have identified in question 1. The menu needs to include 3 courses and may have a choice for each course. The food cost must not exceed 30% and could potentially make use of any by-products you have identified in e.g. your la carte menu (Menu 1) or degustation menu (Menu 4) B. The dishes must provide a balanced variety on offer and within the courses offered including the following: o colours o cooking methods o delicacies o flavours o nutritional values o presentation o seasonally available ingredients o tastes o textures. C. Draft ideas for each of the dishes listed in A., present these to your chef/colleagues or trainer and obtain feedback. Document what the feedback entailed and what you will change as a result. Attach this draft and comments to this assessment marked Menu 6 D. Establish standard recipe cards for each dish, listing the ingredients and required quantities, which must reflect the portion sizes for courses within a menu. E. Establish a yield test sheet for all ingredients, using the attached template Yields and calculate the net yields, and net costs. F. Identify the dishes that feature best in terms of profitability and make adjustments to meet the food cost requirements set out in A. G. Write the menu using an attractive font of your choice, no smaller than size 12. Ensure each dish is described accurately and in an appealing manner, and true in its features and ingredients. Use correct culinary terms, language and grammar relevant to the style of cuisine H. Once implemented, obtain feedback for the success of the menu using a method outlined in the task section above and attach the feedback to this assessment marked Menu 6 I. What was the feedback received, and accordingly what needs to be improved when planning future set or table dhte menus in the future? Apex Institute of Education SITHKOP002 Learner Assessment Pack V2.1_Jun 19 | CRICOS: 03156M Page 29 of 31 Menu 6 Assessment Criteria S NS Comment Element 1: Identify customer requirements The type of customer relevant for the menu/establishment is identified The cuisine style (s) are identified The menu types used in the establishment are identified The common popular items sold in the establishment are identified An indicative pricing structure is provided for the basis of comparison Element 2: Plan menus S NS Comment The menu contains the number of dishes/choices as per instruction relevant for the menu type The dishes provided use a seasonal variety where relevant The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided The colours within dishes and in a menu type are appealing Dishes within a menu type provide a variety of tastes Dishes within a menu type provide a variety of different textures Main dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adults The dishes / menu type is/are suitable for the clientele identified in section 1 Element 3: Cost menus S NS Comment Each commodity is listed in a standard recipe card The yield test values are establishes in a yield test sheet The correct methods are used to calculate yields and net costs Each dish is costed in the standards recipe card The correct formulas are used for each type of calculation The food cost for each dish does not exceed 34% The correct methods for calculating mark-up are used The profitability/maximum for each dish or menu is identified All calculations are attached for reference as instructed for each menu type Element 4: Write menu content S NS Comment The menu/dish is written in an appealing way, creating interest Classical garnishes are used correctly according to conventions (e.g. a Wiener Schnitzel must use veal; if pork or chicken is used it must refer to pork/chicken Schnitzel Vienna Style The key features in each dish/menu are clearly listed The correct culinary terms are used and explained where relevant The menu structure is correct in order The print type/font is clearly legible Element 5: Evaluate menu success S NS Comment The menu /dishes is evaluated using evaluation methods outlines in the instructions The feedback is collated and attached The feedback is interpreted correctly A sales analysis ids performed where this is part of the evaluation startegy Apex Institute of Education SITHKOP002 Learner Assessment Pack V2.1_Jun 19 | CRICOS: 03156M Page 30 of 31 6. Menu 7 Plan a seasonal menu. A. Plan a seasonal menu, relevant to the time of the year/month and the region where you undertake this assessment. Your menu may include e.g. dishes for a game season, fresh berries in season, in conjunction with dishes paired to new wines released or similar. Your menu needs to comprise of a selection of speciality dishes using seasonal produce as a specials menu or a complete menu using at least 4 courses. The food cost shall not exceed 31% for any dish, and the menu should be in line with the characteristics you have provided in Question 1 of this assessment. B. The dishes must provide a balanced variety on offer and within the courses offered including the following: o colours o cooking methods o delicacies o flavours o nutritional values o presentation o seasonally available ingredients o tastes o textures. C. Draft ideas for each of the dishes listed in A., present these to your chef/colleagues or trainer and obtain feedback. Document what the feedback entailed and what you will change, accordingly. Attach this draft and comments to this assessment marked Menu 7 D. Establish standard recipe cards for each dish, listing the ingredients and required quantities. E. Establish a yield test sheet for all ingredients, using the attached template Yields and calculate the net yields, and net costs. F. Cost each dish and identify the profitability of each menu item. Make adjustment s to meet the requirements set out in A. G. Write the menu using an attractive font of your choice, no smaller than size 12. Ensure each dish is described accurately and in an appealing manner, and true in its features and ingredients. Use correct culinary terms, language and grammar relevant to the style of cuisine H. Once implemented, obtain feedback for the success of the menu using a method outlined in the task section above and attach the feedback to this assessment marked Menu 7 I. What was the feedback received, and accordingly what needs to be improved or changed?