Elements and Performance Criteria

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Food service trends may relate to:
contemporary eating habits
cultural and ethnic influences
major events and festivals
media influence
seasonal and popular influences.
Target markets may include:
athletes
defence forces
health care customers
infants, children and adolescents
international tourists
older people
people from different socioeconomic groups
people from specific cultural or religious groups
students
those with particular nutritional interests
young people.
Menus may be:
à la carte
buffet
classical
cyclical
degustation
ethnic
for a:
event
festival
function
for any cuisine
modern
set
table d’hôte
seasonal.
Balanced variety of dishes may relate to different:
colours
cooking methods
delicacies
flavours
nutritional values
presentation
seasonally available ingredients
tastes
textures.
Operational constraints may involve:
kitchen equipment
seasonal availability of ingredients
skill level of kitchen staff
suitability of dishes for the season.
Expenditure items may include:
ingredients
labour
operational costs of the business
wastage.
Feedback may involve:
customer satisfaction discussions with:
customers
employees during the course of each business day
customer surveys
improvements suggested by:
customers
suppliers
peers
staff
supervisors
managers
regular staff meetings that involve menu discussions
seeking staff suggestions for menu items.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the ability to:
source and evaluate information on current and emerging food service trends and customer preferences
develop and cost multiple menus to meet a diversity of target markets
monitor and evaluate menu performance over a menu life cycle
demonstrate knowledge of:
current and emerging food service trends
operating costs for hospitality and catering organisations
methods and formulas for calculating portion yields and costs from raw ingredients
desired profit margins, markup procedures and rates
different types and styles of menus
develop menus within commercial time constraints.
Context of and specific resources for assessment
Assessment must ensure use of:
hospitality industry business operation or activity for which menus are designed and costed and workplace documentation defined in the Assessment Guidelines; this can be a:
real industry workplace
simulated industry environment such as a training kitchen servicing customers
financial data and budgets for the operation of hospitality industry businesses
menus for a variety of cuisines and service styles.
Method of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
projects and activities that allow assessment of the individual’s ability to:
research the preferences of particular markets
create menus to meet target market preferences
calculate net costs and selling prices of different menu items
write creative menu content
evaluation of reports, prepared by the individual evaluating the success of menus
activities that allow assessment of the individual’s ability to write creative content for menus of diverse cuisine and service styles
use of problem-solving exercises to allow the individual to respond to operational constraints and develop menu solutions
written or oral questioning to assess knowledge of:
current and emerging food service trends
operating costs for hospitality and catering organisations
methods and formulas for calculating portion yields and costs from raw ingredients
desired profit margins, markup procedures and rates
different types and styles of menus
review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.
Guidance information for assessment
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
BSBMKG401B Profile the market
SITHKOP401 Plan and display buffets
SITXFIN401 Interpret financial information
SITXFIN501 Prepare and monitor budgets.