SITHKOP002 - Plan and Cost Basic Menus - Cooking Assignment Help

Assignment Task

You will need to write menu content appropriate to each customer group.
The final menu content must be your own work and in your own words, it cannot be the same as another chefs or students work.

Assessment Criteria:
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:
Aa la carte menu
Cyclical/Buffet menu
Seasonal/ Table d hote menu
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.
Assessment Task Instructions for Students:
You will be given the Customer Group and Specific Requirements for each menu, you will need to create the menu content ensuring that the menus fit the customer profiles you created in Assessment Task 1.
The menus must have balance and variety in flavours, ingredients, colours and cooking methods.
You will also have to write the menu content using descriptive text using words that appeal to your customers, using the correct culinary terms, and menu descriptions
Type your answers into the assessment task, save it to your desktop or USB, and upload into the appropriate dropbox in eLearn
As you will need to cost all of these menus, you may gather recipes whilst you are creating your menus. Keep a file with the recipes so that you can refer to them when costing. The recipes are for your reference, they do not need to be submitted for assessment
Menus Must:

Include the selling price of the dish or menu
Match the customer profile you set up in Assessment task 1
Be balanced in variety of ingredients, colours, cooking methods, textures and flavours
Be balanced in nutritional values and presentation
Contain a balanced variety of seasonal ingredients where required
Match the type of menu and service style given
Use correct culinary terms according to the cuisine used
Use descriptive words to encourage customer spending and to accurately describe the dishes
Only to contain food items, no beverages
A la Carte menu in a Hipster Cafe for people aged 20-30 years old
This la carte menu will have each dish is priced separately. Whilst it is a café open from morning until after lunch, this menu should include NO MORE THAN 3 breakfast style dishes.

You need to create 6 main dishes
Dish 1 $22Hangover roll (Beef Patty, crispy bacon, fried egg, onion ring, tasty cheese and tomato relish)
Dish 2 16BLT (Bacon, lettuce, tomato on ciabatta bread with aioli)
Dish 3 19Bagel Benedict (Two poached eggs, baby spinach and hollandaise)
Dish 4 22Fish and chips (Battered Hoki with chips, salad and tartar sauce)
Dish 5 20Chicken Schnitzel (Organic chicken in herb and parmesan crumb, hand cut chips, garlic aioli and fresh garden salad)
Dish 6 25Prawn and chilli pasta (Saffron tagliolini, king prawn, cherry tomato’s and chilli)

Cyclical menu Buffet Breakfast
This menu is for a 3 star hotel providing breakfast for conference customers. This is paid for either by an allowance from the customers workplace or from by the workplace directly.
You are only creating this cyclical menu for the hot buffet. All cold items remain the same each morning. Fruit, cereal, toast continental meats and pastries are on a separate section of the buffet. You need to have popular items but still show some variety over the 5 days
Breakfast is served in bain maries, one dish per bain. The descriptions must be accurate and attractive to the customer.
Menu Price
Click to enter menu price for one day
Day: Breakfast Option:
EXAMPLE: Poached Free range eggs
Day One: 1. Fried egg. (Free range eggs)
2. Grilled chicken sausages
3. Smoked Portabella Mushroom.
4. Baked Cherry Tomatoes.
5. Baked beans.
Day Two: 1. Lightly smoked bacon.
2. Scrambled Farm eggs
3. Baked bean cocottes.
4. Sauteed spinach.
5. Sauteed mushroom.
Day Three: 1. Scramble eggs.
2. Oven roasted tomatoes.
3. Fried potatoes.
4. Crispy Bacon.
5. Smoked salmon.
Day Four: 1. Omelette. (Egg with onion, peppers, tomato, and coriander)
2. Crispy bacons.
3. Sauteed Mushroom.
4. Olive roasted potatoes.
5. Grilled black pudding.
Day Five: 1. Spanish Omelettes.
2. Poached eggs.
3. Grilled pork sausages.
4. Hash Brown Potatoes.
5. Steamed beans.
Table d hote menu
Create a table d hote menu with limited choices for a Christmas lunch. Remember that your customer group is a local lawn bowls club and that your menu must match this customer type.
All the dishes need to fit in with produce available in Australia at Christmas and fit what your customer type is expecting.
You are required to create a 3 course menu, with 2 choices in each course
This must Include Entrée, Main course and Dessert
Menu Price
58Entrée 1
Scallops (Pan Seared Scallops with sweet corn puree, prosciutto and lemon butter)
or
Entrée 2
Caesar Salad (Salad with bacon, croutons, parmesan cheese, and Caesar dressing)
# # #
Main 1
Turkey Breast (Prosciutto-wrapped turkey breast with cranberry gravy)
or
Main 2
Scotch Fillet (Char grilled fillet with beef jus, mash, and roasted broccolini)
# # #
Dessert 1
Crème Brulee (Persimmon gel, sumac and strawberry sorbet)
or
Dessert 2
Ebene chocolate mousse (Pistachio sponge and sour cherry gel)
Degustation Menu
Make sure you match the customer profile for Group 4. It is a womens wine society degustation menu to launch local wines and all dishes must be French in Origin.
This menu is 5 small courses, delivered one after another
Design your menu from cold dishes to hot dishes, light dishes to heavier dishes. You must include a dessert
Menu Price
90
First Course
Half shell scallops with pumpkin puree, pickled radish and herb oil
# # #
Second Course
Oven roasted prawn with yuzu butter, shallots, and coriander.
# # #
Third Course
Three Cheese Twice Baked Soufflé with Pumpkin and Truffle
# # #
Fourth Course
Lamb Loin Chops with Salsa Verde sauce and lamb jus.
# # #
Fifth Course
Crème Brulee with fresh fruits.

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