Unit of competency Outline
Date retreived
23/07/2026 8:04 AM AWST
23/07/2026 8:04 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Design menus to meet market needs
Design menus to meet market needs
Unit of competency
National Code
SITHCCC040A
SITHCCC040A
State Code
S6381
S6381
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
19/08/2009
Field of Education
110109 - Cookery
Original Release Date
19/08/2009
Nominal Hours
30
Description
This unit describes the performance outcomes, skills and knowledge required to plan menus for specific target markets.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Identify and evaluate target markets for the catering outlet.
- 1.1 Identify current target markets for the enterprise, based on past and current operations and performance.
- 1.2 Identify potential target markets based on review of the current marketplace and the nature and style of the operation.
- 1.3 Evaluate the preference of key markets and match these with overall enterprise products and services.
2 Evaluate market trends in food service.
- 2.1 Identify and access information sources on market trends in food service.
- 2.2 Evaluate market trends for relevance to enterprise current and potential markets.
3 Create menus based on market analysis and within budgetary constraints.
- 3.1 Incorporate relevant market trends into food service and menu planning.
- 3.2 Develop menus to take account of market trends.
- 3.3 Develop menus to take account of enterprise operational constraints or limitations.
- 3.4 Construct menus to meet profitability targets.
4 Monitor menu performance.
- 4.1 Monitor customer satisfaction with menus based on demand patterns and consultation with customers and operational staff.
- 4.2 Analyse menu items in terms of sales and profit performance.
- 4.3 Adjust menus based on feedback and profitability.
RANGE STATEMENT
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 in the performance criteria is detailed below.
Target markets may include any group within the community, including:
those with particular nutritional or dietary needs and interests
young people
older people
infants, children and adolescents
prison populations
defence forces
athletes
health care customers
people from specific cultural or religious groups
people from different socio-economic groups.
Market trends in food service may relate to:
contemporary eating habits
media influence
cultural and ethnic influences
seasonal and popular influences
major events and festivals.
Menus may be classical, modern or ethnic, including:
table d'hôte
à la carte
set
function or buffet
cyclical.
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 in the performance criteria is detailed below.
Target markets may include any group within the community, including:
those with particular nutritional or dietary needs and interests
young people
older people
infants, children and adolescents
prison populations
defence forces
athletes
health care customers
people from specific cultural or religious groups
people from different socio-economic groups.
Market trends in food service may relate to:
contemporary eating habits
media influence
cultural and ethnic influences
seasonal and popular influences
major events and festivals.
Menus may be classical, modern or ethnic, including:
table d'hôte
à la carte
set
function or buffet
cyclical.
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
ability to conduct market research and identify current and relevant trends
ability to cost menus and food items and develop menus within budgets
preparation of menus meeting the needs of a range of different target markets.
Context of and specific resources for assessment
Assessment must ensure:
project or work activities that allow the candidate to develop multiple menus to meet a range of target markets for various catering operations or hospitality outlets
use of current industry costing data and market trend information.
Methods of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
review of menus prepared by candidate to meet the needs of different target groups and markets
case studies to assess ability to develop menus to meet differing needs
written or oral questions to test knowledge of marketing issues and current trends on food
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITHCCC035A Develop menus to meet special dietary and cultural needs
SITXFIN005A Prepare and monitor budgets.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
ability to conduct market research and identify current and relevant trends
ability to cost menus and food items and develop menus within budgets
preparation of menus meeting the needs of a range of different target markets.
Context of and specific resources for assessment
Assessment must ensure:
project or work activities that allow the candidate to develop multiple menus to meet a range of target markets for various catering operations or hospitality outlets
use of current industry costing data and market trend information.
Methods of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
review of menus prepared by candidate to meet the needs of different target groups and markets
case studies to assess ability to develop menus to meet differing needs
written or oral questions to test knowledge of marketing issues and current trends on food
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITHCCC035A Develop menus to meet special dietary and cultural needs
SITXFIN005A Prepare and monitor budgets.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| E2049 | THHSCAT04B | Design menus to meet market needs | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WF676 | SITHKOP501 | Design and cost menus | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| S615 | SIT40507 | Certificate IV in Hospitality (Asian Cookery) | Qualification |
| S616 | SIT40607 | Certificate IV in Hospitality (Catering Operations) | Qualification |
| S614 | SIT40407 | Certificate IV in Hospitality (Commercial Cookery) | Qualification |