Part B - Plan dishes Based on your research and feedback received...

Part B - Plan dishes

Based on your research and feedback received from customers in Part A, you are required to plan dishes for 12 recipes across four of the following menu types, based on the specifications below:

• la carte
• buffet
• degustation
• set or table d'hte

Research a range of ideas for dishes or food production ranges mentioned below. Make sure you include at least one seasonal dish.

Menu Type	Cuisine Type	Service Periods	Menu variations
A la carte	Fusion Asian	Tuesday - Sunday Lunch, Dinner	4 Starters 4 Mains 4 desserts Menu items must include a mix of: Seafood dishes Meat dishes Poultry dishes Vegan dishes Gluten free dishes A range of desserts - hot and cold
Buffet	Italian and Australian cuisines	Saturday - Sunday Breakfast/ Brunch	4 savoury dishes 2 desserts Range of colours and flavours. Menu items must include a mix of: Seafood or poultry dish/es Meat and/or egg-based dish/es Vegan dish/es Gluten free dish/es Pastry item/s A range of desserts hot or cold
Degustation - Summer	Fusion Asian	Saturday - Sunday Dinner	3 savoury courses including: 1 cold dish 2 hot dishes 1 dessert course Focus on summer produce available in Ascot vale Menu must include a mix of: Seafood Poultry/ game Meat Seasonal vegetables and fruit Menu must include at least 4 different cooking techniques
Table d'hte	Italian and Asian cuisines	Saturday - Sunday Dinner	2 Starter options 2 Mains options 2 desserts options a balanced range of menu items, including: Entre: 2 of the following: Seafood dish Vegetarian dish Poultry or game dish at least one of these dishes must be gluten free Main: 2 of the following: Meat dish Vegetarian dish Poultry or game dish at least one of these dishes must be gluten free Desserts: 2 of different colours at least one of these dishes must be gluten free

A. The dishes chosen must provide a balanced variety on offer and within the courses offered include the following:

• colours
• cooking methods
• delicacies
• flavours
• nutritional values
• presentation
• seasonally available ingredients
• taste
• texture

B. The dishes chosen must suit service style, cuisine and customer preferences.

Submission requirements

At the end of the task, you must submit the following to your assessor:

• Details of dishes chosen for each of the menu types
• Drafts of 12 recipes across 4 menus

Part C - Cost Recipes

This is in continuation of Part B. In this task, you are required to cost three complete dishes for each of the four menu types listed below (12 recipes in total).

• • la carte
  • buffet
  • degustation
  • set or table d'hte

To complete the task, you must-

1. Develop each recipe using standard recipe cards in spreadsheet format, including:
   • Method
   • Portion size
   • Ingredients
   • Units of measure
   • Description
   • Equipment
   • Food cost percentage
   • GST
2. Itemise the components of the (12) dishes on your menus. They can be listed using spreadsheet software. In doing so, you must research costs for all components to enable you to determine costs and selling prices. Information can be obtained from your organisational purchasing documentation, by contacting suppliers directly or using your internet search engine.
3. Calculate portion yields for all raw ingredients of all the 12 dishes (across 4 menus) using the Appendix A - Commodity price list and yield percentage. Show the formulas used, your calculations and results for each component of the dish. If yield percentage is not available, use most similar ingredient percentage. Submit the spreadsheet to your Assessor.
4. Calculate the total cost per portion for all the 12 dishes (across 4 menus). Remember to include costs for all components of a dish.
5. Determine the potential sales price of the dishes, taking into account:
   • Food cost of no more than 30% for each item
   • 30% other costs (overhead, labour, etc.)
   • 40% gross profit margin for each item (mark-up)

Only select the dishes that meet the above criteria - i.e., give higher yield for lower cost, and allow the restaurant to make 40% profit on each item, keeping food cost 30% or less.

6. Assess the cost-effectiveness of proposed dishes or food production items and identify ingredients that provide high yield. Identify which items are within the price ranges for current menu courses? Which items are not?

7. Choose one dish that is not within the current price range. Describe any changes you can make to the recipe and its ingredients to ensure the dish's selling price is within the business's current price range which still maximising profitability.

Submission requirements

At the end of the task, you must submit the following documents to your assessor:

• Itemised costing for each recipe (12)
• A report on assessment of cost effectiveness of dishes

Part D - Prepare dish descriptions

Now that you have planned the dishes and costed recipes, you must now write dish descriptions for three complete dishes for each of the four menu types chosen (12 recipes in total).

Each recipe must include:

• Item names (correct names based on ethnic origins of dish)
• Item prices (for a la carte menus)
• Cost per person (for buffet, table d'hte, and degustation menus)

• Make sure to prepare product descriptions to creatively explain dishes and promote sales. Your dish descriptions should:
  • Be descriptive and creatively expressed
  • highlight the key ingredients and taste elements of each dish
  • appeal to the customer base
  • fit business's service style
  • promote sales
  • Use correct names or terminology for styles of cuisine, dishes, cooking methods and ingredients.
  • Use computer technology to format your descriptions so it is presentable to customers and meets organisational standards.

Dish descriptions must be presented as typed documents.

Submission requirements

At the end of the task, you must submit 12 dish descriptions covering the points above to your assessor, as typed documents.

Part E: Role play - Seek feedback from Supervisor to determine saleability of dishes

Once done with the planning and costing the dishes for the four menu types, you are now required to conduct a meeting with your Supervisor at Green Tree Restaurant, to discuss and evaluate the saleability of proposed dishes.

During the meeting, you must:

• Describe the recipes you have drafted
• Describe how your recipes fit within the cuisine type (and seasonality, for degustation)
• Show the restaurant owner the itemised costing of each recipe and sales pricing
• Explain the rationale of pricing (and cost per person of set recipes) and how they meet the costing principles specified
• Seek the supervisor's feedback on the recipes you have designed, including feedback on:
  • variety and creativity
  • saleability
  • cost effectiveness
  • suitability to customer profile
• Make notes on changes to the recipes, if required (based on supervisor's feedback)

This is a role-play. You will play the role of head chef at Green Tree restaurant. Your assessor will play the role of the supervisor at Green Tree Restaurant. You will have 20 minutes for this role play.

Prior to this assessment, read the Role Play Observation Checklist to understand the standards of performance expected of you in this task.

Your assessor will record and assess your performance using the Role Play Observation Checklist below.

Submission requirements

At the end of the task, you must submit the following documents to your assessor:

• a Role Play Observation Checklist, completed by your assessor, and signed by you and your assessor
• adjusted spreadsheet based on the feedback