Unit of competency Outline

Date retreived
22/07/2026 9:38 PM AWST

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Plan and cost basic menus

Plan and cost basic menus

Unit of competency
National Code
SITHKOP002
State Code
AWR44
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
03/03/2016
View on TGA
State Implementation and Classification
Approved Date
12/07/2016
Field of Education
110101 - Hospitality
Original Release Date
12/07/2016
Nominal Hours
25
Description
This unit describes the performance outcomes, skills and knowledge required to plan and cost basic menus for dishes or food product ranges for any type of cuisine or food service style. It requires the ability to identify customer preferences, plan menus to meet customer and business needs, cost menus and evaluate their success.It does not cover the specialist skills used by senior catering managers and chefs to design and cost complex menus after researching market preferences and trends. Those skills are covered in SITHKOP007 Design and cost menus.The unit applies to hospitality and catering organisations. Menus can be for ongoing food service, for an event or function, or for a food product range such as patisserie products.It applies to cooks, patissiers and catering personnel who usually work under the guidance of more senior chefs.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Identify customer preferences.
  • 1.1.Identify current customer profile for the food business.
  • 1.2.Analyse food preferences of customer base.
2. Plan menus.
  • 2.1.Generate a range of ideas for menus for dishes or food production ranges, assess their merits, and discuss with relevant personnel.
  • 2.2.Choose menu items to meet customer preferences.
  • 2.3.Identify organisational service style and cuisine, and develop suitable menus.
  • 2.4.Include balanced variety of dishes or food production items for the style of service and cuisine.
3. Cost menus.
  • 3.1.Itemise proposed components of included dishes or food production items.
  • 3.2.Calculate portion yields and costs from raw ingredients.
  • 3.3.Assess cost-effectiveness of proposed dishes or food production items and choose menu items that provide high yield.
  • 3.4.Price menu items to ensure maximum profitability.
4. Write menu content.
  • 4.1.Write menus using words that appeal to customer base and fit with the business service style.
  • 4.2.Use correct names for style of cuisine.
  • 4.3.Use descriptive writing to promote sale of menu items.
5. Evaluate menu success.
  • 5.1.Seek ongoing feedback from customers and others, and use to improve menu performance.
  • 5.2.Assess success of menus against customer satisfaction and sales data.
  • 5.3.Adjust menus based on feedback and profitability.
No information
No information
Replaces
State Code National Code Title Type
WF671 SITHKOP302 Plan and cost basic menus Unit of competency
Replaced By
State Code National Code Title Type
OEB55 SITHKOP010 Plan and cost recipes Unit of competency