Activities
Complete the following activities.
1. Carefully read the following information.
Successful completion of this unit requires that you complete the range of tasks
listed above. It is important that you provide evidence that you have successfully
completed each task.
Below is a guide to the skills and knowledge you must demonstrate when you are
completing each task. We have provided a number of templates to assist you and
you will find these in the student resources.
What do I need to demonstrate?
During this task, you will be required to demonstrate a range of the skills and
knowledge that you have developed during your course. These include:
• Identifying customer preferences by:
o identifying the food business’s current customer profile
o identifying food preferences of the customer base through asking
questions and listening to responses
.
• Planning and costing 12 recipes based on identifying customer preferences,
including three (3) complete dishes for four of the following menu types
o à la carte
o buffet
o cyclical
o degustation
o set or table d’hôte
• Planning dishes by:
o generating a range of ideas for suitable dishes
o choosing dishes based on the food business’ service style and cuisine, as
well as customer preferences
o including a balanced variety of dishes for the service style and cuisine.
• Costing recipes by:
o itemising the proposed components of included dishes
o calculating portion yields and costs from raw ingredients
o calculating mark-ups and selling price for profitability
o assessing cost-effectiveness of proposed dishes
o identifying ingredients that provide high yield
• Writing correct dish descriptions by:
o writing dish descriptions using words that will:
− appeal to the customer base and promote sales
− fit with the food business’ service style.
• Evaluating dishes by:
o using feedback from supervisors or colleagues
o adjusting dishes based on feedback and profitability.
How will I provide evidence?
In your student resources folder and below, you will find a number of templates,
each of which you must complete. Detailed instructions for completing each of the
templates are provided below.
Tips for completing Plan and cost recipes
• Read through this assessment and your templates before you get started and
make sure you understand what you need to do. If you are unsure, speak to
your assessor and/or supervisor.
• Stay up to date! Providing organised, complete evidence forms part of your
assessment.
• Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.
Most importantly, ask for help if you are having trouble!
2. Identify customer preferences.
In this step, you need to:
• identify your food business’ current customer profile
• identify the food preferences of your customer base.
The food business could be your RTO’s training kitchen or a workplace. Customers
can be a group of customers of your RTO’s training kitchen (these could be fellow
students or actual customers) or your workplace. Your assessor will assist you to
identify a suitable food business and customers.
Use the Customer Preferences and Recipe Planning Template to record the
information about the food business’ current customer profile. To complete this
template, you will also need to interview a minimum of four (4) customers about
their food preferences. Use the questions included in the Customer Preferences
and Recipe Planning Template and then then interview each of your four
customers, documenting their answers in the template
As this unit requires you to demonstrate that you can use oral communication skills
for asking questions that inform recipe choice and listening and responding to each
customer’s feedback, you will also need to arrange with your assessor to observe
you completing at least two of the interviews. Your assessor can watch the
interviews in person, or you can record your interviews for your assessor to view
later. Speak to your assessor about whether the observations will be in person on
recorded.
Please note that you will also use the information recorded in your Customer
Preferences and Recipe Planning Template to plan your recipes.
You will need to generate ideas based on identifying customer preferences and
then select twelve dishes or food production types for which you will develop
recipes.
The twelve recipes must consist of three (3) complete dishes or food production
items for four of the following menu types:
• à la carte
• buffet
• degustation
• set or table d’hôte
In the next activity, you will cost these recipes.
Complete your Customer Preferences and Recipe Planning template in full and
show to your assessor.
3. Plan and cost recipes.
For this part of the assessment, you need to document, as well as cost your twelve
(12) recipes.
The recipes need to be created in spreadsheet format and a Standard Recipe Card
template has been provided for you in your student resources. The standard recipe
card requires you to complete the following information:
• name of the dish or food production item
• dish or food production item description
• menu type that the dish/food production item is for
• equipment to be used to create the dish or food production item
• ingredient amount
• ingredient cost
• portion cost and total portion cost
• method
As this unit requires you to demonstrate that you can use oral communication skills
for asking questions that inform recipe choice and listening and responding to each
customer’s feedback, you will also need to arrange with your assessor to observe
you completing at least two of the interviews. Your assessor can watch the
interviews in person, or you can record your interviews for your assessor to view
later. Speak to your assessor about whether the observations will be in person on
recorded.
Please note that you will also use the information recorded in your Customer
Preferences and Recipe Planning Template to plan your recipes.
You will need to generate ideas based on identifying customer preferences and
then select twelve dishes or food production types for which you will develop
recipes.
The twelve recipes must consist of three (3) complete dishes or food production
items for four of the following menu types:
• à la carte
• buffet
• degustation
• set or table d’hôte
In the next activity, you will cost these recipes.
Complete your Customer Preferences and Recipe Planning template in full and
show to your assessor.
4. Evaluate dishes.
Once you have developed your recipes, you need to evaluate them to check that
the dishes or food production items will sell well.
Choose three of the recipes that you have developed and that you feel you would
like feedback on. Arrange to meet with at least two colleagues (fellow students or
workplace colleagues) to discuss and seek feedback on the two recipes. At the
meeting you will advise your colleagues of the following:
• the target customer group for the food business and customer profile.
• the name and description of the dish or food production item and what the
proposed price.
Use the questions in the Recipe Feedback Template and record the feedback you
receive.
Record the feedback received as well as what changes or improvements you would
make to your dishes on the Recipe Feedback template below.