SITHKOP010_AE_Pro2of2

.docx

School

TAFE NSW - Sydney Institute *

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Course

4

Subject

Accounting

Date

May 18, 2024

Type

docx

Pages

21

Uploaded by CoachMink2062

Project Assessment Criteria Unit code and name SITHKOP010 | Plan and cost recipes Qualification/Course code and name SIT40721 Certificate Iv Patisserie Student details Student name Student number Document title: SITHKOP010_AE_Pro2of2 Page 1 of 21 Resource ID: SEMX_22_001_SITHKOP010_AE_Pro2of2
Version: 20230517 Date created: 17 May 2023 © TAFE NSW 2023 RTO Provider Number 90003 | CRICOS Provider Code: 00591E This assessment can be found in the TAFE NSW Learning Bank . The content in this document is copyright © TAFE NSW 2023 and should not be reproduced without the permission of TAFE NSW. Information contained in this document is correct at time of printing: 16 May 2024. For current information please refer to our website or your teacher or assessor as appropriate. Document title: SITHKOP010_AE_Pro2of2 Page 2 of 21 Resource ID: SEMX_22_001_SITHKOP010_AE_Pro2of2
Assessment instructions Table 1 Assessment instructions Assessment details Instructions Assessment event overview The objective of this assessment is to assess your knowledge and performance as would be required to plan and cost recipes. This assessment is in four (4) parts:  Part 1: Identify Customer Profile  Part 2: Develop and Cost Recipes  Part 3: Evaluate  Part 4: Assessment Checklist And is supported by:  SITHKOP010_AE_Pro2of2_Appx_SD  SITHKOP010_AE_Pro2of2_Appx_SR1  Commodity price list (supplied by teacher)  Assessment feedback Note : This assessment may contain links to external resources. Access to the long URL is provided via the external resources – Links and URLs section located at the end of this document. Unit assessment guide Refer to the unit assessment guide (UAG) before attempting this assessment event. The UAG contains information including assessment requirements and how to achieve a satisfactory result. Submission instructions When you complete this assessment:  read the checklist at the end of the assessment to make sure you have completed everything  keep a copy of all the electronic and hardcopy assessments you submit to TAFE NSW  make sure you have completed the assessment declaration before you submit. Document title: SITHKOP010_AE_Pro2of2 Page 3 of 21 Resource ID: SEMX_22_001_SITHKOP010_AE_Pro2of2
Document title: SITHKOP010_AE_Pro2of2 Page 4 of 21 Resource ID: SEMX_22_001_SITHKOP010_AE_Pro2of2
Task instructions The assessor will use the criteria outlined in the following tasks to determine if you have satisfactorily completed this assessment event. Follow these instructions to ensure you demonstrate the required knowledge and skills. Part 1: Identify food preferences of customer groups  Menu 1: À la carte  Menu 2: Buffet  Menu 3: Degustation  Menu 4: Table d’hôte/set Part 2: Develop and cost three (3) recipes  Menu 1: À la carte  Menu 2: Buffet  Menu 3: Degustation  Menu 4: Table d’hôte/set Part 3: Evaluate recipes and implement improvements  Menu 1: À la carte  Menu 2: Buffet  Menu 3: Degustation  Menu 4: Table d’hôte/set Part 4: Assessment Checklist Document title: SITHKOP010_AE_Pro2of2 Page 5 of 21 Resource ID: SEMX_22_001_SITHKOP010_AE_Pro2of2
Part 1: Identify food preferences of customer groups To complete this part of the assessment, the student will be required to establish a range of customer profiles from the list of menu types using the template provided below. Menus 1 to 4 Create a unique customer profile that would be suitable for each of the following four (4) menu types providing a detailed and specific profile that will assist you in Part 2: Develop and cost recipes. Table 2 Customer Profile Menu 1: À la carte A) Type of establishment and cuisine style B) Establishment location C) Season D) Target market E) Age range F) Dish ideas 1. 2. 3. 4. 5. Document title: SITHKOP010_AE_Pro2of2 Page 6 of 21 Resource ID: SEMX_22_001_SITHKOP010_AE_Pro2of2
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