SITHKOP002 Plan and cost basic menus - ASSESSMENT TASK 2

ASSESSMENT TASK 2

To achieve a satisfactory result, your assessor will be looking for your ability to demonstrate the key skills/tasks/knowledge detailed in the Assessment Task to industry standard.

• Generate a range of menu items, choose to meet customer preferences
• Include balanced variety of dishes for the style of cuisine
• Use descriptive words to fit with the service style
• Use correct culinary terms
• Develop each of the following menus:

1. Aa la carte menu 
2. Cyclical/Buffet menu 
3. Seasonal/ Table d hote menu  
4. Degustation menu /Set Menu)

All assessment is based on Industry standards and expectations (as established in the training package). Students must demonstrate capability to transfer their skills and knowledge to a variety of Industry applications. Competency will be assessed against these standards and all answers must be deemed correct by the assessor.

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