Categories
Uncategorized

SITHKOP005: Coordinate Cooking Operations Question text Performance objective: You must be able to demonstrate the ability to use your skills and knowledge to develop menus and meal plans for people who have special dietary needs for health, lifestyle, and cultural reasons. It requires the ability to identify the dietary requirements of customers, develop special menus and meal plans to meet those requirements, cost menus, and monitor and evaluate the success of menu performance. Assessment descripti

SITHKOP005: Coordinate Cooking Operations

Question text

Performance objective:

You must be able to demonstrate the ability to use your skills and knowledge to develop menus and meal plans for people who have special dietary needs for health, lifestyle, and cultural reasons. It requires the ability to identify the dietary requirements of customers, develop special menus and meal plans to meet those requirements, cost menus, and monitor and evaluate the success of menu performance.

Assessment description:

This assessment requires students to develop and cost (4) different menu styles and 2 menu plans. Each menu/menu plan has specific requirements. Please read these requirements carefully.

The assessment has 4 parts:

  • Part1 – Design and develop 4 different menu-style menus.
  • Part2 – Develop 2 different menu plans.
  • Part3 – Cost and plan the menus/menu plans developed in Part1 and Part2.
  • Part4 – Evaluate and obtain feedback for the developed menus/menu plans.

Procedure:

Part 1:

You have decided to join a new Informal Dining Restaurant. In Sydney, Waterfront at Barangaroo

Your clientele is a combination of white-collar corporate, tourist, functions, and weekend dinners.

After detailed consultations with industry leaders and business partners, it was decided 4 menu styles to best accommodate the business clientele.

The 4-food service style is listed below:

  • A la carte(Choice from many options all with separate prices)
  • Buffet (Assortment of hot and cold foods)
  • Set menu(Specific set meals to choose from at a set price)
  • Functions & Events(menu can be a range of above or cocktail style

You are tasked to design the 4-food service style menus in addition to designing the menu, you will need to include the following dietary requirements matching the respective menu style.

  1. A la carte: Include laco ovo and Halal options.
  2. Buffet: Include options for diabetic customers and vegetarian customers
  3. Set menu: Include gluten-free options.
  4. Functions & events: Include kosher options.

Part 2:

As a senior chief of The Perfect Nutritionist Catering Company, you have been tasked to design (2) menu plans for new clients.

A)Develop a day menu plan (breakfast, lunch, and dinner) for an athlete competing in an Olympic event (you may choose the event e.g. swimming). Consider the dietary types and culinary characteristics the menu plan will require, this may include low fat, high carbohydrate, and nutritional requirements.

Use the Professional Discussion Feedback Form Template

B) Develop a day menu plan (breakfast, lunch, and dinner) for an elderly resident* in an aged care facility. Consider the dietary types and culinary characteristics the menu plan will require, this may include modified texture, high fiber, low cholesterol, and nutritional requirements.

Use the Professional Discussion Feedback Form Template

Part 3:

From the 4 menus and 2 menu plans, you developed in Part 1 & Part 2; you must now complete the following actions:

For each menu, you have 20 customers. You need to

  1. Produce a recipe card for each menu item. Use metric standard measures only(Kg and L) Use the Standard Recipe Card Template
  2. Calculate the ordering of food supplies for each of your menus- these need to be collated separately. Consider the standard yield test for raw ingredients and butcher’s test for meats. Now, calculate the cost of each menu item. Use the Supplier Ordering Template
  3. Create a workflow schedule/ plan to produce each menu – your workflow must demonstrate:  – Task /Priority, Timing, Planning and Organisation, Equipment Use the Workflow Plan Template
  4. Create a mise en place/food preparation list for each section in your simulated kitchen. Use the Kitchen Mise En Place/ Preparation List Template.

Part 4:

This part should only be attempted after completing Part 3. It will require you to evaluate the 4 menus you developed in Part 1 and the 2 menu plans in Part 2 and obtain at least two feedback from the following tools:

  • Customer survey (using the template provided)

Improvement suggested by manager/supervisor (using the template provided)

CLICK HERE TO GET THIS ANSWER