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.
workbook. Tasks 1- Identify customer preferences (PC1.1, PC1.2, PC2.2, PE1,KE1, KE5, KE6) Identify current customer profile. Analyse the food preferences of customer groups with differing...
checklistsithkop002-5jk05rth.docxLe’ Culinaire Hospitality Institute RTO# 45326 / CRICOS# 03667K / ABN XXXXXXXXXXP: XXXXXXXXXXE: XXXXXXXXXXA: level 2,...
SITHKOP004 Develop menus for special dietary requirementsAssessment Booklet STUDENT COPY Student Name: Student ID No: ...
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