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Units

Nationally Recognised Training

SITHCCC016A Develop cost-effective menus

Recognition of Prior Learning (RPL)

EasyRPL is the Leading provider of Recognition of Prior Learning (RPL) for SITHCCC016A Develop cost-effective menus. We focus on Skills Recognition for the full qualification. If required we can organise gap training where needed.

Descriptor

This unit describes the performance outcomes, skills and knowledge required to develop menus and plan, prepare and control menu-based catering costs within established enterprise systems. It does not deal with the specialised skills for the development of menus to meet market or special dietary needs which are found in the units SITHCCC035A Develop menus to meet special dietary and cultural needs and SITHCCC040A Design menus to meet market needs.
Menus may be classical, modern or ethnic.
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Applications

This unit applies to all hospitality and catering enterprises where food is prepared and served such as restaurants, hotels and other catering operations. It applies to those involved in planning menus and monitoring costs who work with considerable autonomy or in a supervisory role such as cooks, chefs and catering supervisors.

Required Skills

The following skills must be assessed as part of this unit:
various ways of sequencing food items in a menu, including classical and contemporary
organisational skills and teamwork
logical and time-efficient work flow
problem-solving skills to make adjustments to a menu to reduce costs
literacy skills to read and verify customer profiles and preferences
numeracy skills to cost menu items and calculate quantities of commodities and other requirements for a menu.
The following knowledge must be assessed as part of this unit:
different types and styles of menus
historical development of menus, modern trends in menus
principles of nutrition, including:
Dietary Guidelines for Australian Adults
Dietary Guidelines for Children and Adolescents in Australia
planning nutritionally-balanced menus
culinary terms related to menus and food items commonly used in the industry
determinants of profitability in menu-based catering operations
inventory and stock control systems
purchasing, receiving, storing, holding and issuing procedures
costing, yield testing and portion control
food wastage and control
labour costs for commercial kitchens in general and for the organisation in particular.

Required Knowledge

The following knowledge must be assessed as part of this unit:
different types and styles of menus
historical development of menus, modern trends in menus
principles of nutrition, including:
Dietary Guidelines for Australian Adults
Dietary Guidelines for Children and Adolescents in Australia
planning nutritionally-balanced menus
culinary terms related to menus and food items commonly used in the industry
determinants of profitability in menu-based catering operations
inventory and stock control systems
purchasing, receiving, storing, holding and issuing procedures
costing, yield testing and portion control
food wastage and control
labour costs for commercial kitchens in general and for the organisation in particular.

Critical aspects for assessment and evidence requird to demonstrate competency in this unit

Evidence of the following is essential:
ability to develop a variety of innovative menus within budgetary guidelines
development of nutritionally and seasonally balanced menus
ability to cost menus to meet enterprise profit requirements.

Range Statement

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.
Types of menus may include:
table d'hôte
à la carte
set
function
buffet
cyclical.
Costing constraints may include:
enterprise policy on menu pricing and gross margins
budgets
labour requirements.
Catering control systems can be manual or computerised, and may include use of the following:
production planning sheets
sales analysis forms
daily kitchen reports
wastage sheets.

Licensing & Regulatory Information

Not applicable.

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