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.
Customer profilemay involve:
age
buying power
gender
income levels
social and cultural background.
Food preferences may relate to:
contemporary eating habits
cultural and ethnic influences
popular menu items
quick service foods
seasonal dishes
variety of food products.
Menus may be:
à la carte
buffet
classical
cyclical
degustation
ethnic
for a:
function
event
festival
for:
a food product range such as patisserie products
any cuisine
dishes
modern
set
table d’hôte
seasonal.
Customers may include:
athletes
business people
business to business
defence forces
event or function customers
health care customers
infants, children and adolescents
international tourists
locals
older people
people from different socioeconomic groups
people from specific cultural or religious groups
students
those with particular nutritional interests
young people.
Balanced varietymay relate to different:
colours
cooking methods
delicacies
flavours
nutritional values
presentation
seasonally available ingredients
tastes
textures.
Feedback may involve:
customer satisfaction discussions with:
customers
employees during the course of each business day
customer surveys
improvements suggested by:
customers
managers
peers
staff
supervisors
suppliers
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:
evaluate the food preferences of particular customer groups
develop and cost multiple menus to meet a diversity of customer profiles
evaluate menu success over a menu life cycle
demonstrate knowledge of:
costs of supply for ingredients
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 for dishes or food production ranges
develop menus within commercial time constraints.
Context of and specific resources for assessment
Assessment must ensure use of:
a real or simulated hospitality industry business operation or activity for which menus are planned 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
costs of food supply for food service 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:
evaluate the food preferences of particular customer groups
create menus to meet customer preferences
calculate nett 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 identify unprofitable menu items and adjust menus to include high yield dishes
operational constraints and develop menu solutions
written or oral questioning to assess knowledge of:
costs of supply for ingredients
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 for dishes or food production ranges
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
SITXINV301 Purchase goods
TLIE1005A Carry out basic workplace calculations.