– Plan and CostBasic

Menus

SIT30816–

CertificateIII inCommercialCookery

StudentName:_____________________________

StudentID:_________________________________

TrainerName:_____________________________

RTO#40471

V2.0.19

StudentName:

StudentIDNo:

SubmissionDate:

Term:

Trainer/AssessorName:

UnitCode:

SITHKOP002

UnitName:

Planand CostBasicMenus

AssessmentSubmissionDueDate

Belowistheassessmenttypes&dateofassessments.Studentsneedtosuccessfullycompleteallassessments in orderto bedeemedcompetentforthis unit.

Assessmentnumber&type

☐ Assessment1.WrittenQuestions

☐ Assessment2.MultipleChoiceQuestions

☐ Assessment3.WrittenAssessmentActivity

☐ FormativeActivities/Self-pacedlogbook (inLearnerBook)

Numberofsessions:Five(5) 16hoursperweek.

UnitStartDate21/01/2020

UnitendDate

SubmissionDueOn;

FinalRecordSheet

Student’s Name
StudentID
Qualification	SIT30816–CertificateIIIinCommercialCookery
Term
Units	SITHKOP002-PlanandCostBasicMenus
CriticalAssessmentTasks		CompletedSuccessfully	Trainer/assessorInitials
Task1–WrittenQuestions		Y / N
Task2–MultipleChoiceQuestions		Y / N
Task3–AssessmentActivities		Y / N
Task4–Demonstration/Observation		Y / N
		Y / N

StudentDeclaration

I confirm that all evidence submitted by me for assessment is the product of my own work (unlessotherwise stated) and contains no material previously published or written by another person, exceptwhere due reference is given in the text. I have saved a copy of my work. I confirm that I received the finalfeedbackfrommy trainer/assessor.

Trainer/assessorFeedback


UNITOFCOMPETENCYRESULT	FINALOUTCOME
SITHCCC008–Preparevegetable,fruit,eggand farinaceous	□ Competent □ NYC
ResubmissionarrangementsifNYC: Re-submissionDate:

Trainer/assessorDeclaration I confirm that the above-named student has satisfied all requirements of the unit of competencies.I haveinformedthestudent of theassessment decision.
Trainer/assessor’sName:		Date:

Trainer/assessor’sSignature:

TableofContents

SITHKOP002……………………………………………………………………………………………………………….. 3

Assessmentnumber& type……………………………………………………………………………………………………………………. 3

Assessmentoverview……………………………………………………………………………………………………………………………………….. 8

Assessmentoutcomes/Feedback…………………………………………………………………………………………………………………. 8

Re-Assessment……………………………………………………………………………………………………………………………………………………. 9

Appealagainst assessmentoutcome…………………………………………………………………………………………………………. 10

Plagiarism………………………………………………………………………………………………………………………………………………………….. 11

HarvardReferencing………………………………………………………………………………………………………………………………….. 11

LearnerResources…………………………………………………………………………………………………………………………………………… 11

AdditionalAssessmentResources……………………………………………………………………………………………………………… 11

StudentAssessmentWorkbook…………………………………………………………………………………………………………………… 12

StudentInformation……………………………………………………………………………………………………………………………………….. 12

Submittingyour assessment…………………………………………………………………………………………………………………… 12

Self-PacedLearning……………………………………………………………………………………………………………………………………. 12

AcademicSupport………………………………………………………………………………………………………………………………………. 12

LLNSupport………………………………………………………………………………………………………………………………………………….. 13

Authentication…………………………………………………………………………………………………………………………………………….. 13

Purposeofassessment……………………………………………………………………………………………………………………………………. 13

Overviewof theUnit ofCompetency………………………………………………………………………………………………………….. 14

UnitDescriptor…………………………………………………………………………………………………………………………………………………. 14

Applicationof the unit……………………………………………………………………………………………………………………………………. 14

UnitSector………………………………………………………………………………………………………………………………………………………….. 14

UnitLearningoutcomes…………………………………………………………………………………………………………………………………. 14

Licensing/RegulatoryRequirements……………………………………………………………………………………………………….. 14

Prerequisite………………………………………………………………………………………………………………………………………………………. 15

FoundationSkillsRequirement…………………………………………………………………………………………………………………… 15

CompetencyEvidenceSubmissionDetails………………………………………………………………………………………………. 15

ReasonableAdjustment…………………………………………………………………………………………………………………………………. 16

FinalRecord Sheet……………………………………………………………………………………………………………………………………………… 4

AssessmentCover Sheet……………………………………………………………………………………………………………………………….. 19

CriticalAssessmentTask (CAT) 1………………………………………………………………………………………………………………. 20

Task1 – WrittenQuestions…………………………………………………………………………………………. 20

Timeframefor Assessment Tasks…………………………………………………………………………………………………………. 20

AssessmentObjectives……………………………………………………………………………………………………………………………… 20

AssessmentTask Instructions:………………………………………………………………………………………………………………. 20

AssessmentEvidence Requirement:……………………………………………………………………………………………………. 20

AssessmentSubmissionRequirement:……………………………………………………………………………………………….. 20

WrittenQuestion……………………………………………………………………………………………………………………………………………… 21

AssessmentCoverSheet…………………………………………………………………………………………………………………………………… 9

Note:YouMUSTkeepacopyofyouroriginalwork……………………………………………………………………………………… 9

CriticalAssessmentTask(CAT)2…………………………………………………………………………………………………………………. 10

Task2 – Multiple Choice Questions…………………………………………………………………………….. 10

Timeframefor Assessment Tasks…………………………………………………………………………………………………………. 10

AssessmentObjectives……………………………………………………………………………………………………………………………… 10

AssessmentTask Instructions:………………………………………………………………………………………………………………. 10

AssessmentEvidence Requirement:……………………………………………………………………………………………………. 10

AssessmentSubmissionRequirement:……………………………………………………………………………………………….. 10

AssessmentCover Sheet……………………………………………………………………………………………………………………………….. 22

CriticalAssessmentTask (CAT) 3………………………………………………………………………………………………………………. 23

Task3 –AssignmentActivities:……………………………………………………………………………………………………………….. 23

Assignment Activity 2……………………………………………………………………………………………….. 25

Activity 3…………………………………………………………………………………………………………………. 26

Activity4………………………………………………………………………………………………………………………………………………………… 26

Activity5………………………………………………………………………………………………………………………………………………………… 27

Activity6………………………………………………………………………………………………………………………………………………………… 28

Activity7………………………………………………………………………………………………………………………………………………………… 29

Activity8………………………………………………………………………………………………………………………………………………………… 29

Activity8A……………………………………………………………………………………………………………………………………………………… 29

Activity8B……………………………………………………………………………………………………………………………………………………… 30

Activity8C……………………………………………………………………………………………………………………………………………………… 30

Activity9………………………………………………………………………………………………………………………………………………………… 30

Activity10……………………………………………………………………………………………………………………………………………………… 30

Assessmentoverview

This assessment workbook contains theory-based tasks designed and mapped to the performancecriteria requiredforthe unitsof competencywithinthisworkbook.Thisassessmentisaimedtowards those that would like to increase and improve their skills in the workplace and or personallife.Itprovidesthetoolstoconfidentlyprepareforandworkinavarietyofsituations.Thisassessmentwillprovide youwithopportunitiestolearnnewskillsandtechniquesaswellasbuildingon existing orpreviouslylearnedexpertise.

Your completed assessment tasks will provide evidence for your trainer/assessor to determinewhetheryouhavesuccessfullyperformedandsatisfiedalloftherequirementstoachievecompetency.

Each Critical Assessment Task (CAT) includes clear and explicit instructions detailing how you areto complete the task, and what evidence must be submitted to be successful. Critical Assessmenttask (CAT) instructions also indicate how long each task is expected to take and whatyou need todotocompletethattask.Pleasedon’thesitatetocontactyourtrainer/assessororemailassessmentcentre@skilledup.edu.auforanyfurtherquestion(s)regardingyourassessmenttask.

Assessmentoutcomes/Feedback

HowdoIdemonstratecompetency?

Theassessmentoutcomesforacompetency-basedcourseareCompetentinwholeunitandsatisfactoryinoneCriticalAssessmentTask(CAT),whenthestudentcandemonstratecompetencyin all learning outcomes, andNot Yet Competent in a unit and NYS for one CATwhenthestudenthasnotyetdemonstratedcompetencyinalllearningoutcomes.

You are deemed to be competent when all critical assessment tasks in this student assessmentworkbook have been completed to the satisfaction of your trainer/assessor in making the decisionandcompletethe unit evidence requirements.

At each submission of the Critical Assessment Task (CAT), students are required to fill up theAssessment Cover Sheet contained in the Student Assessment Workbook. You must ensure that it iscompletely and accurately filled up. Your assessor must provide a submission receipt to evidencethat you have received the completed Assessment Task. The Critical Assessment Task (CAT) may besubmittedinprint–outformtoyourassessoronduedateoremailtoassessmentcentre@skilledup.edu.au. You need to complete extension form if not be able to submityour assessment on due date. You can download “Assessment Extension Form” from Skilled Up(SKUP)websitewww.skilleudup.edu.au/forms.or sendemailrequesttoassessmentcentre.

UponcompletionoftheUnitCATs,yourassessorwillmarktheAssessmentTaskswithin10working days and accomplish a Unit Assessment final record Sheet to record the result and provideyour with the constructive feedback and sign by your Trainer/ Assessor Declaration to check theplagiarism. You will discuss the result/feedback with your trainer/assessor. Please ensure that theyou sign the declaration to evidence that the feedback session has occurred.For your information,therearetwo(2) outcomesof individualassessmentstasks:

S=Satisfactory NS=NotSatisfactory(requiresmoretraining)

You willaward the studentCompetent“C” onthecompletionofthe unitwhen youaresatisfiedthat

studenthavecompletedallassessmentsandhaveprovidedtheappropriateevidencerequiredto

meetallcriteria.Otherwise,youmarkthemNotyetCompetent“NYC”andprovideanopportunity

forre-assessment.

To record the result of the unit your trainer submits the physical evidence to support departmentincluding the assessment cover sheet signed and dated and Final Record Sheet signed and dated.Support officer (SO) will review and quality check prior to enter the result entry into the StudentManagementSystem(Vettrak).Thestudentcompletedassessmentworksalongwiththeassessment Cover Sheet and Final Record Sheet will be filed into the individual student academicfolder.

Re-Assessment

WhatactionisrequiredifIamdeemedNYC?

If you are found to be NYC, your trainer/assessor will provide you with feedback either orally or inwriting.Yourtrainer/assessorwillidentifyadditionaltrainingneedsand,whereappropriate,providetrainingto addressanyskillsgaps identifiedintheassessmentprocess.

IftheresultoftheUnitAssessmentis“NotyetCompetent(NYC)”,studentsaregivenanopportunity for re-assessment. The student will only work on the component/s of the Task/s thatwere marked “Not satisfactory”. The re-assessment must be completed within one (1) study periodoftheUnitofCompetency.PleasenotethatSkilledUpwillprovidetwo(2)chancesforre-assessment atnocost.

If student was not able to achieve competency with all of these opportunities, student is required torepeat the unit at their own cost which will also impact on their study period. For further details,pleaserefertothe“AssessmentPolicy andProcedure”ofSkilledUp.

Whattypeofassessmentsarecontainedwithinthisassessmentkit?

CriticalAssessmenttasks(CAT)mayincludeknowledgequestions,demonstrationsorpresentations, projects, case studies, gathering workplace documents into a portfolio of evidence,etc.

WheredoIfindtheinformationrequiredtocompletetheassessments?

This is an open book assessment. You may refer to your workbook or any other materials at anytimeduringtheassessment.

Youmayalsoberequiredtoconductsomeindependentresearchtocompletesomeassessmenttasks.Responsesto assessmentactivitiesmightbedrawn from:

Knowledgegainedinyourtraining
Additionalreadingandresearchbothwithinandoutsidetheworkplace
Practicalworkplaceexperience
Personalexperience
Industryorsubjectmatterexperts

What time has been allocated to the completion of assessment tasks within this assessmentkit?

Time expected to be taken to complete each assessment task is detailed in the instructions at thebeginning of each task. You must submit your CAT as per your assessment due date. If you not beabletosubmissionortimeyoumustseekextensionoftheassessmentsubmissionbyemailingthe

extension form to assessmentcentre@skilledup.edu.au. You make sure that ALL critical assessmenttasksmustbecompletedwithinonestudyperiodandsubmitwithcompletingallassessmentrequirementstoyourtrainer/assessororemailsoftorscancopytoassessmentcentre@skilledup.edu.au.

WhatamIrequiredtodo?

You are encouraged to read over the critical assessment task (CAT) and discuss any concernswithyourtrainer/assessorimmediately.Youarealsoencouragedtoensureyouhaveyourtrainer/assessor’s contactdetailssothat you can discussany aspectsorconcernsrelatingtoyourtaskswiththemifrequired.
You are required to attend ALL scheduled classes and complete the self-paced learning logweekly to ensure that you are progressing in your study and learning the required skill andknowledge.
You will only be deemed competent in all areas of the unit, once all tasks are satisfactorilycompletedin theirentirety.
Competency will only be achieved once your trainer/assessor deems the responses to be 100%completeand correctacrossalltasksinthisassessmentworkbook.
Ifyoudonotunderstandanypartoftheassessmentworkbook,youmayaskyourtrainer/assessorfor guidance.
You will get two chances to resubmit the assessment if you are deemed as ‘Not Yet Competent’.Additionaltimerequiredtoprovidesupporttheresubmissionwillbeagreedtowithyourtrainer/assessor.

HowdoIsubmitmywork?

Once you are satisfied with your assessment and are ready to submit your work, you must sign anddate the Student Declaration on Assessment Cover Sheet and submit the materials in line with the‘Assessment Submission/ Assessment Requirements’ instructions below in the individual task.It ishighlyrecommendedthatyou retainafullcopyofyourcompletedassessment workbook.

Appealagainstassessmentoutcome

HowcanIappealadecisionrelatingtoanassessmentoutcome?

Youmayappealadecisionmadebythe trainer/assessorinregardtoanassessmentoutcome.This

isdetailedfurtherintheSkilledUpappealsprocesscontainedwithintheSkilledUp‘Student

Handbook.’ A copy of this document can be found on the Skilled Up website (www.skilledup.edu.au)orcan beobtained uponrequest fromSkilledUp(SKUP).

If students are unhappy or they don’t agree with the result of the assessment, they are advised tospeakwithyou.BeingtheirTrainer/Assessor,youmustprovideanexplanationregardingtheoutcome you have given. You may also provide an alternate assessment in order to help the studentachieve competency. However, if they are still unhappy, please advise them to bring their concernsto the student support department or training manager or they can access the Complaints andAppeal Policy and Procedure to lodge their appeal. Appeal against assessment outcome must belodge within 5 working days after receiving the assessment outcome. You can email your complaintor appeal form tosupport@skilledup.edu.au. This is detailed further in the SkilledUp appealsprocess contained within the Skilled Up ‘Student Handbook.’ A copy of this document can be foundon the Skilled Up website (www.skilledup.edu.au/policy) or can be obtained upon request fromSkilledUpsupportofficer.

Plagiarism

Whatisplagiarism?HowdoesSkilledUpdealwithcasesofplagiarism?

Plagiarism is the act of claiming the work of another person as that of your own. Examples includecopying the work or responses of another student or taking information or responses directly fromanother source without appropriate permission or credit. If you are found to be plagiarising work,youwillreceiveanon-completionresultintheunitofcompetencyorclusterbeingattempted.

Upon receipt of the student assessment, you must ensure that original work has been submitted.You must warrant that there is NO occurrence of plagiarism committed by the student by signing onthe Trainer/Assessor declaration on the Unit Summary Sheet.Skilled Up (SKUP) follows Harvardreferencing method. Makesureto giveproperguidelinetostudentforreferencing.

Please refer to the Plagiarism Policy and Procedure to understand the principle in regard to this.PolicyyoucandownloadformEmpireWebsite:http://www.skilledup.edu.au/policy

HarvardReferencing

SkilledUpfollowingHarvardreferencingmethod.FormoredetailspleaseseetheHarvardreferencing guideonhttp://guides.lib.monash.edu/citing-referencing/harvard.

LearnerResources

The following resources are used as reference in the delivery of the unit. You can also remind yourstudents to use the same while they are undergoing training and assessment. This list can be found ontheEvidence planand StudentAssessmentWorkbook.

Learnerbook–Australiantrainingproducts(Textbook)
AccesstoappropriatedocumentationandresourcesatSKUP
Referencebooks(availableonrequestfromlibrary)
PowerPointPresentation

For additional/general resources, please refer to the Training & Assessment. Resource list, which can beaccessedfromacademicfolderUnitoutline/Assessmentplanforeach unit.

AdditionalAssessmentResources

Skilled Up commercialkitchenstorage areas,handwashing facilities andhandwashingsoap andsanitiser
Foodingredientsandreadytoeatfooditemstopreparedishes
SkilledUpfoodsafetyprogram
Firstaidbox

StudentAssessmentWorkbook

ThisCriticalAssessmentTaskcontainspracticalandtheory-basedtasksdesignedandmappedtotheperformancecriteriarequiredfortheunit/sofcompetencybeingassessed.

StudentInformation

This student assessment work is for SITHCCC008 – Prepare Vegetable, Fruit, Egg and Farinaceousdishes of cookery contains details for your Critical Assessment Task (CAT) work requirements andtheguidelines/instructionsforindividualcriticalassessmenttask(CAT)workyouneedtocompletetoachievethecompetencyinthesubject.YouMUSTcompleteyourworkflowplanpriortoyourpracticalassessment.

Submittingyourassessment

Self-PacedLearning

Self-paced learning meaning outside the teaching hours you need to spend your approx. 4 – 8 hours self-paced study in a week and to complete your critical assessment task or any homework (if) given by yourtrainer/assessor.It’smeansstudentcanstartplanningandcompletethererequirelearningwhichunitof competency/Skilled Up targets at the time of student stay with Skilled Up. The self-paced learningmodel will allow student to control their learning outside classroom environment. They can completetheir assessment task in any setting, at home or Skilled Up campus. Learners who work at a fast pacehave the opportunity to gain competency quickly by submitting their work, the self-paced learning alsohelp student who are slow learner. At their own time student, able to complete the task and managetheir learning if they need more time to complete the assessment task. Skilled Up will provide extraacademicsupport,ifstudentstrugglingintheiracademicduringtheterm.Pleaseemailsupport@skilledup.edu.aufor any additional academic support require during your study or see thenoticeboard for upcoming tutorialsor academicworkshops

AcademicSupport

Skilled Up provides academic support for all students who are struggling to achieve the required skillsandknowledge.Thefollowingacademicsupportis offeredtoall studentsbutnotlimitedto:

Additionaltutorialclasses(pleasecontactassessmentcentretoorganisethetutorialsession.Grouptutorial informationwillbepostedon noticeboard.
Referencing

Reasonableadjustment
Studentatrisk,whonotabletoachievethe competencyintheunit
Workshoponassessments
Catchinguptheirre-assessmentswork.

LLNSupport

At Skilled Up Pty Ltd, will provides additional language, literacy and numeracy support for thosehaving difficulties with their LLN. This support is provided in addition to the current study load ofthestudent.Yourtrainer/assessormayidentifyyoursupportrequirementaftermarkingyourassessment or during the session and notify management to provide additional LLN support duringyourterm.

Authentication

At Skilled Up Pty Ltd, your trainer/assessor MAY ask you verbal question on your submitted criticalassessment task (CAT) to ensure your own work authentication. You MUST satisfy your trainer/assessorthat the submitted work is your own work. At Skilled Up (SKUP), it is required you MUST sign theassessmentcoversheettoprovidethedeclaration thatthecriticalassessmenttaskisyourownwork.

Note:ifyoufailtosatisfyyourtrainer/assessoronauthenticationofyourwonwork,yourtrainer/assessor may mark you not – yet competency (NYC) and issue a academic misconduct warningnotice.

Purposeofassessment

Assessment is the process of gathering and judging evidence in order to decide whether has achieved astandard or objective and it is a competency-based assessment. The competency-based assessment isthe method of gathering and judging of evidence in order to decide whether you achieved a standard ofcompetency.

To evaluate the candidate’s ability to demonstrate the knowledge and skill required to lead and buildteamstoperformtorequiredstandardsofperformance,modelhighstandardsofmanagementperformance behavior, in this unit you also need to demonstrate the understanding of how to improvestaffperformanceaswellasenhancingtheorganisation’simageandhowtotakealeadingroleinateamand makeinformed decisionstosolve aproblem.

Successfullycompletionofassessmentswillcontributetotheattainmentofthefollowingunitofcompetency:

SITHKOP002-PlanandCostBasicMenus–SIT30816CertificateIIICommercialCookery.

OverviewoftheUnitofCompetency

SITHKOP002-PlanandCostBasicMenus-unitdescribestheperformanceoutcomes,skillsandknowledge required to plan and cost basic menus for dishes or food product ranges for any type ofcuisine or food service style. It requires the ability to identify customer preferences, plan menus to meetcustomerandbusiness needs,cost menusand evaluatetheir success.

Unit DescriptorApplicationoftheunit

This unit describes the performance outcomes, skills and knowledge required to plan and cost basicmenus for dishes or food product ranges for any type of cuisine or food service style. It requires theability to identify customer preferences, plan menus to meet customer and business needs, cost menusandevaluate theirsuccess.

It does not cover the specialist skills used by senior catering managers and chefs to design and costcomplexmenusafterresearchingmarketpreferencesandtrends.ThoseskillsarecoveredinSITHKOP002Planand cost basic menus.

The unit applies to hospitality and catering organisations. Menus can be for ongoing food service, for aneventorfunction,orforafoodproductrangesuchaspatisserieproducts.

It applies to cooks, patissiers and catering personnel who usually work under the guidance of moreseniorchefs.

Unit Sector

Kitchenoperations

UnitLearning outcomes

Licensing/RegulatoryRequirements

Nolicensing,legislativeorcertificationrequirementsapplytothisunitatthetimeofpublication.

Prerequisite

NotApplicable

FoundationSkills Requirement

Reading
Writing
OralCommunication
Navigatethe workofwork
Interactwith others
Gettheworkdone

CompetencyEvidenceSubmissionDetails

For you to achieve competency in this unit, you are required to complete the following tasks and submiton the due date specified in your training plan or on your timetable or advised by your trainer/assessor.If you are not be able to submit on time you must submit application to get the extension of yoursubmission form to assessmentcentre@skilledup.edu.au. You MUST achieve a satisfactory outcome inindividual Critical Assessment Task (CAT) to achieve a competency in the whole unit (subject). Your CATmust be submitted in print – out or in good readable writing if you willing to write your task on theassessmentworkbook.

CATNumber	Method ofAssessment	VenueofAssessment	DueDate
Task1	Writtenquestions	Skilled Up trainingroom/outsideclassroom	Pleasecheckwithyourtrainer/assessororseeyourtrainingplan
Task2	Multiple choicequestions	Skilled Up trainingroom/outsideclassroom	Pleasecheckwithyourtrainer/assessororseeyourtrainingplan
Task3	Assignmentactivity	Skilled Up trainingroom/outsideclassroom	Pleasecheckwithyourtrainer/assessororseeyourtrainingplan

Ateachsubmissionofyourcriticalassessmenttask(CAT)youMUSTfilluptheassessmentcover sheet sign on the cover sheet and ensure that it is completed and accurately filled up.Answered ALL question of the assessment task. The trainer/assessor or Skilled Up delegate willprovideyouwithsubmissionreceiptto evidencethat youhavehandledoveryourcriticalassessmenttask workbook.

ReasonableAdjustment

Reasonable adjustments can be made to the learning environment, training delivery, learning resourcesand/or assessment tasks to accommodate the support needs of a learner with disability. The purpose ofreasonable adjustments is to make it possible for learners to participate fully. It is not to give learnerswithadditionalordifferentneedsanadvantageoverothers,tochangecoursestandardsoroutcomes,ortoguaranteesuccess.

If student has indicated that they have special needs or disabilities, you must be organised reasonableadjustment in accordance with the Special Needs / Disabilities Policy and Procedure of Skilled Up. Areasonableadjustmentinlearningandassessmentactivityneedstobejustifiableandupholdtheintegrity of the unit/qualification. At Skilled Up we do the adjustment to accommodate the learner’ssupport needs while also taking into account factors such as the views of the leaner, the potential effectontheadjustmentonthelearnerandothers,thecostandbenefitsofmakingtheadjustment.Reasonableadjustmentwillbenegotiatedwithyou,recognisingthateachpersonwithdisabilitywillhavespecificlearning needsandrequirementsforadjustment.

Thismayincludebutnotlimitedto:

Visualdifficulty,wecanassistbymakingadjustmentssuchaslargerprintofdocumentsandassessmenttools andforms
Accessibleclassrooms
Physical disabilities, assessment may be broken down into shorter/longer lengths of time, whereapplicable.
Modificationtopresentationmediumsandtechniquesorteachingpractices
Coursematerials,informationandlearningtasks inalternativeformats
Alternativeassessmentformats,timeframesortasks
Sick or have medical condition, due date extension may be provided.Adjustment must:
Benefitthe learner
Maintaintheintegrityofthecompetencystandards
Beareasonableexpectationinaworkplaceortrainingandassessmentenvironment

Note:Adjustmentsarenotrequirediftheycould:

Harmotherstudents

Whatyourassessorwillcollectingagainstyourperformanceofthetask:

Theevidencecollectedbyyourassessorwilldemonstrateyourabilitytocompletethecriticalassessment task outlined in the elements and performance criteria of the unit in the context of the jobroleyouwillperformancein theactual workplaceand;

Follow standard recipes to prepare dishes for at least six different customers using each of the followingproducts:

Upon completion of the Unit Assessments, the Trainer/Assessor will mark the Assessment Tasks andaccomplish a Unit Assessment Summary Sheet to record the result and feedback. Your Trainer/ Assessorwill discuss these with you and thereafter you will be asked to sign the declaration to evidence thefeedbacksession.

Evidenceoftheabilityto:

demonstratetheapplicationofdiversitypolicyinaworkcontext
criticallyreviewadiversitypolicy
implementstrategiestoensurethatdiversityisunderstoodandrespectedintheworkteam
demonstratecompliancewithproceduresforhandlingcomplaintsorharassmentallegations
Note:Ifaspecificvolumeorfrequencyisnotstated,thenevidencemustbeprovidedatleastonce

Demonstratingyourknowledge

TheevidenceofyourknowledgeassessorwillcollectonceyoucompletetheCATs,bycompletingthetaskin the commercialkitchenyouMUSTdemonstrate;

Culinarytermsandtradenamesforingredientsusedinstandardrecipesforvegetable,fruit,eggandfarinaceousdishes, relatingto:

organisation-specificinformation:

sourcesofinformationoncurrentcustomerprofileandfoodpreferences
servicestyleandcuisine
costsofsupplyforingredients

methodsandformulasforcalculatingportionyieldsandcostsfromrawingredients:

butcher’stest
standardmeasures
standardyieldtests

hospitalityandcateringindustrydesiredprofitmargins,mark-upproceduresandrates
differenttypesandstylesofmenusfordishesorfoodproductionrangesfordifferenttypesoffoodoutlets
rangeoffoodpreferencesrelatingto:

contemporaryeatinghabits
culturalandethnicinfluences
popularmenuitems
quickservicefoods
seasonaldishes
varietyoffoodproducts

differingcharacteristicsofcustomergroups:

agerange
buyingpower
gender
incomelevel
socialandculturalbackground

influenceofseasonalproductsandcommoditiesonmenucontent
namingconventionsandculinarytermsforavarietyofcuisines
formatsforandinclusionofmenuspresentedtocustomers
methodsofassessingthepopularityofmenuitems:
customersurveys
popularityindex

AssessmentCoverSheet

StudentDetails
StudentFullName:			StudentID:
Code/TitleQualification:SIT30816 –CertificateIIIinCommercialCookery
ContactNo:		EmailID
Trainer/AssessorName:			Group/Intake
AssessmentDetails
Unitofcompetency:	SITHKOP002-PlanandCostBasicMenus
Critical AssessmentTask:	WrittenQuestions
Dateofsubmission:
StudentPlagiarismDeclaration: By submitting this assessmenttaskto theSkilled Up, I declarethat thisassessmenttaskisoriginalandhasnotbeencopiedortakenfromanothersourceexceptwherethiswork hasbeencorrectlyacknowledged.Ihavemadeaphotocopyorelectroniccopyorphotographofmyassessmenttask, whichIcan produce ifthe originalislost.
StudentSignature
Assessment TaskOutcome: Satisfactory Not YetSatisfactory
AssessorComments/Feedback:
Assessor: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, andIhaveprovided appropriatefeedback.Ialso declarethatI have undertakentheindicatedassessmentintegritychecks. Googlecheckforplagiarism Yes No CheckforCopying/Collusion YesNoCheck for Authenticity(ownwork) YesNoCheating or useofmodel answers Yes No AssessorName:…………………………
Signature:……………………………………… Date:……………………

Note:YouMUSTkeepacopyofyouroriginalwork.

CriticalAssessmentTask(CAT)1

Task1–WrittenQuestions

TimeframeforAssessmentTasks:

This assessment task is due in the final week of the term or as per trainer/assessor instruction. Totalapproximately time student need to allocate on this task will be 4 hours of your self-paced learning. Thetimespend onthe assessmenttask dependson individualslearningabilities.

AssessmentObjectives:

You must able to demonstrate the skills and knowledge required to identify the codes of practice andworkplacepoliciesandprocedure requiretocomplete theManagediversity intheworkplace.

AssessmentTaskInstructions:

You need to complete all written question of the assessment task 1. Your answer should demonstrateyour understanding of the diversity in the workplace, legislative requirements. Students need to answerall question of the assessment task 1. Further to this, student need to give answer in brief, you don’tneed to answer two three pages. Keep the answer brief, and concise. Additionally, one or two wordsansweralso notacceptable.Youanswershouldhavelogicandcoveringitin concisemanner.

AssessmentEvidenceRequirement:

Submit your assessment task 1 written question in word file. Student need to type there answer inMicrosoft word or any preferred word typing software. You can be submitting your answer in handwritten.Youhandwritten answermust have neatandin readable writingstyle.

AssessmentSubmissionRequirement:

Your assessor will be looking for the following quality specifications as demonstrated in your writtenreflection:

WrittenQuestion

Solution

So that the sale increase and customer enjoy the food.

To provide them variety of options of their choice

To meet their dietary requirements(Gisslen,2021).

Whatisyour(imaginary)business’scurrentcustomerprofile?

Solution

The targeted audience of our business is people of all age group. But especially youth(Gisslen,2021).

Analyselastmonth’sentreesalesdatafromarestaurantintheinnercity.

Weekending	Searedscallops	Deep friedcalamari	Grilledprawns	Ceviche
9/11/20xx	430	134	334	355
16/11/20xx	511	112	323	367
23/11/20xx	535	98	339	354
30/11/20xx	544	102	328	365
Total	2020	446	1324	1441

Use the sales data to calculate the popularity index for each of the entrees. Round your answer upordownto the closest twodecimalplaces.

Searedscallops 38.62%

Deepfriedcalamari 8.53%

Grilledprawns 25.31%

Ceviche27.54%

List5elementsofdetailedcustomerinformationthatabusinesswouldfindbeneficialforestablishing a customerprofile?

Solution

1) Age

2) Level of income

3) Gender

4) Dietary requirement

5) Food preferences(Naidenova,2018)

Readtherestaurant’scustomerprofile:

Our customers are health conscious female executives between 25 and 35 years of age whoworkinthe inner city onanincome ofover $100 000peryear.

Basedonthisprofileandtheirfoodpreferencesfromthesalesdataearlier,answerquestions5,6and7.

Whichentreewouldyouaddtoadjusttheentreeselectionstobettermeetyourcustomers’

needs?

Gumbooffreshprawns,spicysausageandsucculentchickenbreastsmotheredinrichCajunsauceonabedof steamedrice.

Whichofthefollowingmaincourseswoulddeliverthehighestyieldwhileatthesametime

meetingyourcustomers’preferences?

Surfandturf

Sirloinsteakcookedtoorderaccompaniedbybeer-batteredprawnsandpotatowedges.

Veggiedelight

Goat’scheesetortellini,datepurée,brownbutteralmondsandbroccolini(V)

Kingprawnbutterflies

Off-the-shell king prawns lightly spiced, battered and deep fried to a crispy finishaccompaniedbysteamedcauliflowerandbroccolismotheredinrichcheesesauce

Identifytherestaurant’sorganisationalservicestyleandcuisine.

The service style of the restaurant is a Fine Dining restaurant(Naidenova,2018)

And cuisine that are served here are Thai, Indian, Italian, Chinese, American, etc.

Provideanexampleoffoodpreferencesforeachofthefollowingethnicgroup?

Thai: Spicy Noodles

French: Cassoulet

USA: Burgers

Indian: Spicy Curry

Italian: Pasta and Pizza(Reetz, et al., 2016).

HowdidEscoffier’sinventionofthe“partiesystem”affecttheproductionandqualityprocedure

incommercialkitchens?

Solution

It is used to accelerate guarantee and creation of a quality item. This theory work more effectively using a generation line process. Using this process using limited time and ability huge no. of customers can be served at a time. He framed some cookbooks and uniforms for culinary specialist that is used to support the business.

Whichaspectsdoyouneedtoconsiderintermsoffoodcostandpricingwhenchoosingthefollowingmenutypes:?

Alacarte:-Have higher food percentage and per dish the charge is also high, generally only one course is served to the customer but it might have three to four servings per period.

Table d’hote–Generally the portion control food cost is less, require less skilled staff generally used for short time period(Reetz, et al., 2016).

BistroStyle–It usually refers to the servings that are priced moderately, generally contain simple meals provided and combined with alcohol. Generally used to make foods that re slowly cooked

You’vegeneratedarangeofideasformenusfordishesorfoodproductionranges.Explainthesixstepsyouwouldtake nextto coordinatethe menu developmentprocess.

Sort ideas into draft menu

Note down the ingredients that are required.

Taste and explore

Create and present the dish

Receive the feedback

Establish the price for the dish(Sinclair, et al., 2014).

Youmustensuretherearen’tanyorganisationalconstraintsorotherfactorsthatcouldstopyou

fromproducingthedishesprofitablyandtohighstandard.

Identifysixfactorstoconsiderwhenassessingthemeritsofyourdishes.

Solution

1) The selected dishes should math the menu type of the organization

2)It should match the service style of the menu

3) The selected dish should match the cuisine style of the menu.

4) It should meet the dietary requirements

5) It should match the religious requirements of the customer

6) It should match the economic considerations of the hotel(Sinclair, et al., 2014).

Listthefive(5)differenttypesofmenuswhicharetraditionallyusedinlargerestablishmentsinthehospitality industry.

aLa carte menu

Static menu

du jour menu

Cyclic menu

Fixed menu (Hughes,et al.,2019).

By using nutrition preservation style of cooking

By including variety of healthy items in the dish

By ensuring the dietary requirements of the customer

By maintaining the reasonable the amount of calories in the dishes.

Executive chef

Manager of the restaurant

The proprietor(Hughes,et al.,2019).

Step1: Catalog all the products

Step2: Cost the dishes

Step3: Portion the dishes

Step4:Calculate the food cost percentage of the dishes

Step5:Calculate the profit and divide them into categories(Duan, et al., 2013).

Listsix(6)keyaspectswhichmustbeconsidered:

Before preparing the menuhead chef should consult with other chefs

The selected menu should match the restaurant style

Menu should fulfil needs of international tourists as well as local people.

The items selected should be prepared in the defined time and with the equipment available at the current time.

It should match the dietary requirements of the customer

It should be fit perfectly according to the occasion(Duan, et al., 2013).

Solution

Price list and supplier invoices can be used for identifying the cost per unit or the purchase price of ingredient.

List the three standard measurements you would use when itemising ingredients andcalculating portion yields and/or costs from raw ingredients. Provide an example ofeachone.

For itemising ingredient we can calculate APQ (Liu,et al., 2019).

To calculate portion yields, weigh edible portion and divide by AP (As purchased quantity before trimming) weight. EP Weight ÷ AP Weight = yield%

To calculate the cost of raw material –

Purchased = (Ending inventory – beginning inventory) + cost of sold goods

Listsix(6)aspectsofthecateringcycleyouneedtocheckonceyoudesignamenutoensurecontinuous planningneedsaremet:

i. ii.iii.	The menu should include balance(Liu,et al., 2019). Should fulfill the nutritional quality Should serve variety
IV.	Should vary in flavors
V.	It should include different sizes of food.
Vi.	It should match the aesthetics.

You buy 10 kg carrots. After washing, peeling and trimming them you have 9kg left.

Calculatetheyield%ofthecarrots.Statetheformulayouused.Showhowyouarrivedatthisfigure.

Solution

EP Weight / AP Weight x 100 = yield %

So, 9/10 x 100 = 90%

Usethisinformationtoanswerquestions22,23and24regardingthebutcher’syield

testonchicken.

AsPurchasedQuantity(APQ)	10kg
EdiblePortionQuantity(EPQ)	6kg
Usabletrim weight	2.5kg
Waste trimweight	1.5kg

22 Calculate the yield % of the chicken. State the formula you used. Show how you arrived atthisfigure.

APQ Weight – Waste = EP Weight, now to calculate the % yield EP Weight/ AP Weight x 100

So, 10 – 1.5 = 8.5

So, EP = 8.5

Now, 8.5/10 x100 = 85% (that is the yield %)

Calculate theusable trim % ofthechicken. State the formula you used. Showhowyouarrivedatthisfigure.

Solution

Usable trim weight/ APQ X100 = Usable trim weight %

2.5/10 X100 = 25%

Calculatethewaste%ofthechicken.Statetheformulayouused.Showhowyouarrivedatthisfigure.

Solution

Waste trim weight/APQ X100 = Yield %

1.5/10 x100 = 15%

Calculatetheprofitablesellingpriceofadishwithafoodcostperportionof$7.22andastandardfoodcostpercentageof 28%.

Statetheformulayouused.Showhowyouarrivedatthisprice.Roundyouransweruptotwodecimal places.

Selling price = food cost of item/ideal food cost percentage

So, 7.22/0.28 = 25.78

Imagine these 5dishesareservedas afixed menu?Placethedishesinto correct orderaccordingto the5coursemenusequence:

TangeloSorbet

FishFillet“SailorStyle”

BakedPeachCrumble

Duck Pate with Lavash Bread

BeefFillet“Wellington”

Solution

1)FishFillet“SailorStyle”

2)BeefFillet“Wellington”

3) Duck Pate with Lavash Bread

4) BakedPeachCrumble

5) TangeloSorbet

Listthreewaysyoucangetthenecessarytechnologicalskillstocalculateyieldandcostsfromrawingredientsusingcomputersand softwareprograms.

By learning to operate MS-Excel

By getting skills related to database management

By taking sessions for it(Linassi, et al.,2016).

Rewritethisdishdescriptionusingwordsthatbetterappealtowell-travelledbabyboomerswithhigh buying power in afinediningrestaurant.

Besuretoincludegeographicaldescriptorsandastyleofcuisine.

Grilledfilletofsnapperwithlemonbuttersauceandseasonalvegetables

Solution

This dish is a Grilledfilletofsnapper with French styled lemon butter sauce and seasoned vegetable. It is a modern styled dish. The fish here is seasoned with other spices and paprika. And it is a flavorful, delicious and mouthwatering dish that is immersed in zesty lemon utter sauce generally served in Gulf of Mexico along the southwest claims coastline.

You’repromotingthesaleofanewspinachandricottalasagne.Listsevendishcharacteristics you could use in the menu description to promote sales. Provide anexampleofeachone.

It contains layers of lasagna noodles

Accompanied with marinara sauce

And served with a cheesy and creamy spinach filling.

Made with the combination of four cheese

That taste fresh and delicious

Part of the Italian cuisine

And surely delectable(Linassi, et al.,2016).

Whichdetailsforthefollowingaspectsofdishesmustbeconsideredwhenplanningandwritingamenu?

1.Colour:

Try to incorporate different colors in the dish and menu. Because the dish is consumed by the eyes first.

2.Texture:

Try to add different textures in a dish and in the menu. It helps to enhance the experience(Kotas,2014).

3.Flavour:

Try to balance the flavors in the dish and menu. Try not to serve the spicy items first rather than this serve mild items first.

4.Cookerymethods:

Try to avoid using only one method for cooking, try different methods that help to enhance flavor, color and taste(Kotas,2014).

Ingredients:

By adding variety of ingredients in the dish and menu it becomes easy to attract the customers because they get different variety in the same menu.

Namingthedish:

Try to give a short but exotic name with a clear description about ingredients

Seasonal products and commodities influence menu content. Explain how todealwith this.

Solution

Seasonal products taste better because they are fresh. It will translate a taste that could be easily noticed by the guests. Try to incorporate the dishes in the menu that represent current growing season so that the dish becomes fully packed with the flavors and colors.

By examining the popularity index

By analyzing customer surveys

By analyzing the sales data(Hammond,2012).

Whatactionsdoesachefneedtotaketomaintainormaximiseprofitsaccordingly?

The menu pricing should provide variations in the food cost that fluctuate according to the demand and seasonable availability. It is important to reflect the price rise in the structure of costing of menu. A experienced chef will accommodate high quality ingredients that are at low cost and will use a nice method for cooking to generate great profits (Hammond, 2012).

Whatisasalesmix?Whyshouldthisbeanalysedfrequently?

Solution

It is an essential component used in planning menu. It is used to analyze the choice of the customers and helps to balance the dishes that are high at cost with the low cost dishes.

It is analyzed frequently to review the performance of menu(Baumann, et al., 2019).

Which factors relating to suppliers do you need to consider when planning amenu?Whatistheroleofsupplierstohelpensureconsistentsuppliers?

Solution

Factors are:

They should provide god quality

Provide ingredients that help to generate profitable menu

Should be containable

And should be approachable.

They should timely supply the ingredients of high quality directly from the manufactures at reasonable price(Baumann, et al., 2019).

AssessmentCoverSheet

StudentDetails
StudentFullName:			StudentID:
Code/TitleQualification:SIT30816 –CertificateIIIinCommercialCookery
ContactNo:		EmailID
Trainer/AssessorName:			Group/Intake
AssessmentDetails
Unitofcompetency:	SITHKOP002-PlanandCostBasicMenus
Critical AssessmentTask:	MultipleChoiceQuestions
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Signature:……………………………………… Date:…………………… Note:YouMUSTkeepacopyofyouroriginalwork

CriticalAssessmentTask(CAT)2

Task2–MultipleChoiceQuestions

TimeframeforAssessmentTasks:

This assessment task is due in the final week of the term. Total approximately time studentneedtoallocateonthistaskwillbe3hours.Thetimespendontheassessmenttaskdependsonindividualslearning abilities.

AssessmentObjectives:

You must able to demonstrate the skills and knowledge required to identify the managediversityin the workplace

AssessmentTaskInstructions:

Eachmultiple–choicequestionhasfourresponses,outofthesefourresponsesonlyone

hasarightanswer.Youneedto answerallMCQ’s.

AssessmentEvidenceRequirement:

Submityour Multiple-Choiceanswer.

AssessmentSubmissionRequirement:

Your assessorwillbelooking forthefollowingqualityspecificationsasdemonstratedinyourwrittenreflection:

Question1:

Multiple–ChoiceQuestions.

Why should successful menu styles and types of menus be based on customerrequirements?

(Answertrueorfalseinspaceprovided)

	TrueorFalse
Asuccessfulmenuisonethatiscreatedwiththebusiness’requirements in mind.	False
Differentbusinesseswillattractdifferenttypesofcustomersandthemenu mustbeconstructedaccordingly.	True
Whetheryouworkinabistro,cluboràlacarterestaurant,theexpectations ofcustomerswillnevervary.	False
Insomeestablishmentsthepricewillbethemostimportantfactorandyouwillproducemanysimple,comparatively low-costdishes.	True
Inotherestablishments,thefocuswillbeonqualityandpresentationoffood andyouwillproducefewer,morecomplexdisheswhicharemoreexpensive.	True

Question2:

Identify the elements of detailed customer information that a business would find beneficialforestablishinga customer profile:

(Tickthecorrectanswers)

Agegroup		ü
Socialbackground	ü
Education
Gender		ü
Income level		ü

Buying power		ü
Occupation		ü

HowdidEscoffier’sinventionofthe“partiesystem”affecttheproductionandquality

procedures in commercial kitchens? The following statements are:(Answertrueorfalse inspaceprovided)

	TrueorFalse
Escoffierinventedthepartiesystemthathelpedtospeedupproductionandensuredaqualityproduct.	True
Priortohisreorganisationofthekitchen,chefswere inchargeoftheirdish, fromtheaccompanyingvegetablestothesauce.	True
Thenewbrigadesworkedmoreefficientlythroughaproductionlineprocess,which meant they could serve large number of guests in a very limited timespan,reflectingmodernneeds.	True
Escoffiercreatedtheapprenticeshipsystemandwastheinstigatorofformal training.	False
Escoffiercreatedthechef’suniformandleftawiderangeofcookbooksfor theprofessionalchefordedicatedhobbycook.	True

Question4:

Many current trends in the hospitality industry centre on environmental impacts andfreshness of produce. How does this affect purchasing and the nutritional and economicaspectsin menuplanning?

(Writeintheboxindicatingtrueorfalse)

	True	False
Usinglocalproduceandpairingdisheswithlocalwinesandbeersisawayofreducingtheamountofpollutiongenerated bytransport.	True
Usinglocalproduceandpairingdisheswithlocalwinesandbeershasthe benefitofpromotingandsupportingthelocalcommunity.	True
Usingfreshingredientspurchasedonthedayandpreparinghealth-consciousdishesisnolongeratrendamongchefs.		False
Usingall cutsoftheanimal,includingthecheapercutsandoffaland choosingappropriatecookerymethodsisawayofprovidingmoreaffordablemenuitems,yetstillallowingareasonableprofit.	True
This also allows for wider menu variation by changing specials daily andalsousinginterestingingredientsthatmaynotbewidelyavailableinother areas.	True
SeasonalproduceisnotanissueinAustraliaastherangeofclimates meansthatallproduceisinseasonthroughouttheyear.		False

Question5:

Match what you must consider in terms of food cost and pricing to the relevant menutype:

1.Àlacarte

Higher charge per dish but may have higher food cost percentage.

Customer may only have one course but this may mean you get 2-3

settings per service period

2.Tabled’hôte

Usuallylowerfoodcostasportioncontrolandwasteismuchbetter.Less skilled staff required for a shorter time period. On-selling, e.g.desserts,is notpossible

3.Bistro style

Cheaperfoodcostduetosimplicityofdishes.Higherrevenuedueto

fastservicetimesandcustomerturnover.Notpossibletochargehigh

Matchthefeaturestotherelevanttypesofmenus:

1.StaticMenus

Thesemenusrarelychangeandprovidethesamefoodeveryday.Arange of items is usually offered but is limited overall. Fast foodoutlets, restaurant chains and institutional catering may use staticmenus for ease of production, quality control measures andcustomerexpectations.

2.SpecialsMenus

These are designed for particular foods available for a limited time.WhileAustraliahasmostfooditemsavailableallyeararound,chefscantakeadvantageof thedailycatchordifficult-to-getorseasonal

commodities.

3.CycleMenus

Thesearedevelopedtoberepeatedatregularintervals.Forexampleahospitalmighthavea21daymenu,afterwhichtimethemenu is

Repeated

Question7:

What are the advantages of a table d’hôte menu? What are the advantages if a combinationof table d’hôte menu and à la carte menu is used in an establishment? Complete thefollowingsentencesfromthedrop-downmenu:

(Answertrueorfalseinspaceprovided)

	True orFalse
Theadvantageofatabled’hôtemenuisthelimiteduseofthecommodities, since they can be purchased accurately in accordance with your standard recipesanddry storeprovisions.	False
Morepeoplecanbeservedinashorttimeperiodandthestaffinvolvedoften needalowerskilllevel.	True
A combination of an à la carte menu and a table d’hôte menu can be very cost-effective fortheestablishment.	True
Itprovidesanidealopportunitytosellby-productsfrompreparingàlacarte itemsaspartofatabled’hôteitem,e.g.whereachickensuprêmefeaturesonan àlacartemenu,thelegandthighcouldbeusedforaballotineasamaincourse onthetabled’hôtemenu.	True
Manyestablishmentsuseatabled’hôtemenuwithlimitedchoicesparallelto theiràlacartemenu,forthisreason.	True
Notonlydoesthisprovideanattractivelypricedmenuchoiceforthecustomer,it is also an excellent option for the kitchen to reduce overheads and increasestaffcapacity.	False

Question08:

Different types of menus which are traditionally used in larger establishments in thehospitalityindustryinclude:

(Tickthecorrectanswers)

BreakfastMenus		ü
BrunchMenus	ü
WeddingMenus		ü
TeaMenus

CoffeeMenus
TapasMenus	ü
DegustationMenus		ü

Question09:

What is the purpose of breakfast buffets? What are the advantages of using a buffet set-upforbreakfast?The followingstatementsare:

(Answertrueorfalseinspaceprovided)

	TrueorFalse
Thesearewidelyusedinhotelsandguesthouseswhereasmallnumberofpeopleattendfor breakfast.	False
Thefooditemsaredisplayedindistinctsectionsandrangefromcontinental fooditemstohotcookedfood.	True
Often the beverages are also self-service except tea and coffee, which ispouredbyservicestaff.	True
Thebuffetisbrokenintotwodistinctsectionsfor‘Continental’and‘Hot Breakfast’andcustomerscanchoosetheirpersonalpreferences.	True
This setup also allows for different styles of breakfast items for internationalvisitorsastheycanhaveasectionwithJapanesestylebreakfastofMisosoupandrice or Chinese congee and crullers.	True

Question10:

Which aspects should be considered when serving cocktail foods for a function? What arethepotential economicbenefitsof cocktailfoods?

(Writeintheboxindicatingtrueorfalse)

	True	False
Cocktailfoodisbestservedbitesizesothatthecustomercanputtheitemintotheir mouthsinone bite	True
Itcanbeservedeitherhotorcold	True
The clever chef will use all leftover foods from coolrooms to createinterestingfoodcompositions		False
Itcanbemadefromanynumberofcommoditiesandofferstheopportunitytoutilise smallerfooditemssuchastrimmingsandoff cutsingood Condition	True
Cocktailfoodsarealwaysservedasahotoption		False
Trywhereverpossibletoeliminatebones,skewersandanythingthatmustbecollected afterthe customerhas eaten	True

Question11:

Generating menu ideas must be a planned process. Key aspects for considerations include:(Tickthecorrect answers)

Haveyouconsultedwithotherstaff?	ü
Doesthemenureflectthe styleoftherestaurant?	ü
Doesitconsidertheneedsoflocalclienteleandtourists?	ü
Isthemenudoablewiththeequipment andstaffathand?	ü
Doesthemenuappealto thespecificpurpose such asawedding?
Doesthemenufulfilnutritionalaspects?	ü
Doesthemenucatertotheneedsofallpotentialclientsinyourdemographic area?

Question12:

What is the aim of the Australian Guide to Healthy Eating? Complete the followingsentencesfromthedrop-downmenu:

(Answertrueorfalseinspaceprovided)

	TrueorFalse
TheguideaimstohelpAustralianschooseahealthydietusingavarietyoffoods.	True
Theguideappliestomostpeople,exceptadultsandpeopleondiets.	False
Selectingthenumberofservingsoffoodappropriatetoageandgender,from each food group identified in the guide will ensure provision ofadequateamountsofeachessentialnutrienttomaintainhealth.	True

Question13:

Nutritional aspects which should be considered when planning menus for children andadolescentsaccordingto theAustralian GuidetoHealthy Eatinginclude:

(Answertrueorfalseinspaceprovided)

	TrueorFalse
Eatplentyofvegetables,legumesandfruits.	True
Eatplentyofcereals(includingbreads,rice,pastaandnoodles),preferablywholegrain.	True
Includeleanmeat,fish,poultryand/oralternatives.	True
Snacksandsweetsshouldnotexceed15%oftherecommendeddailyrequiredfoodintake.	True
Includemilks,yoghurts, cheeseand/oralternatives.	True
Reduced-fatmilksaresuitableforyoungchildrenunder2years,becauseof theirlowenergyneeds.	True
Reduced-fatmilkvarietiesshouldnotbeencouragedforolderchildrenandadolescents.	True
Choosewaterasadrink.Alcoholisnotrecommendedforchildren.	True

Question14:

Connecttheelementsofthe5coursemenu intocorrectmenusequence:

1		Duck Paté with Lavash Bread
2		FishFillet“SailorStyle”
3		TangeloSorbet
4		BeefFillet“Wellington”
5		BakedPeachCrumble

Question15:

Matchtheexplanationstotheaspectswhichmustbeconsideredwhenplanningandwritingamenu:

1.Colour		Provide a range of colours within each dish and within menus. Consider thatthe“eyeeatsfirstandyounevergetasecondchanceatafirst impression”
2.Texture		varythetexturesoftheproductswithinamenuandontheindividualplate. Soft, crunchy, crisp items create natural contrasts and enhancetheeatingexperience
3.Flavour		balanceyourflavourswithinthemenuorontheoneplate.Spicyitemswilldominatethepalateandshouldnotbeservedfirstiflighteritems follow
4.Cookery method		avoid using just one cookery method. Serve a grilled steak with friedpotatoesandglazedvegetablesorfreshsalads.Thiswillalsoenhance thetaste,flavoursandcolours


5.Ingredients		vary your ingredients as much as possible within the menu andindividualdishes.Thisprovidesforinterestingcombinationsandgivesawidechoice to the customer
6.Namingthedish		explainanyforeigntermsandusecleardescriptionsofingredients and cooking method

Question16:

How can you ensure balance and consistency of individual dishes? Which measures can helptoachieve this?

(Answertrueorfalseinspaceprovided)

	TrueorFalse
Balancinganindividualdishisoftenquitesimpleandchefstendtooverdorecipedevelopment.	True
Manychefsjustcookbyfeeland althoughthiscanbefineforthemitleads toinconsistencieswithintheestablishment.	True
Usestandardrecipesthatincludeapictureofthefinisheddish,whichmakeiteasy toseewhatis expected.	True
Establishthehabitof“visualising”thedishormenuandthendoatrialdish beforeservingittoyourcustomers.	True
Consider the balance of the dish or menu, cross-reference with yourcolleaguesandobtainregular customerfeedback.	True

Question17:

The cost of commodities varies. What actions does a chef need to take to maintain ormaximiseprofits accordingly?

(Writeintheboxindicatingtrueorfalse)

	True	False
Themenuandpricingmustalsotakeintoaccountthevariationsincostof labour.		False
Meat,vegetablesandseafoodpricesfluctuateaccordingtotheirseasonalavailabilityanddemand.	True
Ifdemandishighthepriceswillbecomecheaper.		False
Forexample,seafoodisalwayscheaperatChristmastime,meatpricesduringdroughtswill declineasfarmersneedtoselltheirstock.		False
Itisvery importanttoreflecttheserisesinthecostingstructureofyour menu.	True
Acleverchefwillchooselowcost,highqualitycommoditiesandappropriatecookerymethodstomaximise profits.	True

Question18:

The following statements relating to the key consideration for supplies when writing a menuare:

	TrueorFalse
Oncewehaveexploredthemenutypeandservicestyle,weneed toexplorewhichcommoditiesarereadilyavailablefromwholesalers,localproducers andmarkets.	True
Freshproduceisusuallymostexpensivewheninseasonanddemandishigh.	True
You must consider how long a menu will be in place and whether theingredientswillbeavailableata reasonablepriceforthatperiod.	True

Decisionsmustbemadetoensureconsistentqualityofallmenuitemsandto avoid negative budget impacts if a menu needs to be changed oramended.	True
Youmaygotothemarketsfirstthinginthemorningandselecttheproduce anddevelopthemenuonthebasisoftheavailableproducts.	True
Ifyoudevelopagoodrapportwithyoursuppliersandtheywillprovideyouwiththe best productavailable.	False
A good rapport with suppliers allows you to exchange knowledge and ideastomutuallybenefitbothpartiesinthesupplyanduseofdifferentproducts, ensuringagoodqualitymenuatalltimes.	True

Question19:

The following impacts must be considered when planning a menu to ensure profitability:(Tickthecorrect answers)

Correctordering	ü
Stockcontrol	ü
Conveniencefoodalternatives
Wasteminimisation	ü
Foodcosts	ü
Yieldtesting	ü
Timemanagement	ü
Workflow	ü
Staffcosts	ü

Question20:

The following aspects for waste minimisation and yield testing must be considered whenplanningandcostingmenus:

(Answertrueorfalseinspaceprovided)

	TrueorFalse
Averagewastepercentagesaregoodindicatorsforhowmuchfoodyouneedtoorder.	True
Forexample,ifyouarepeelingcarrotsandcutthemintobatons,youmust accountforthewastewhenordering.	True
Reusingoffcutsandtrimmingsinotherdisheshelpstoreducefoodcostsoverall.	True
Peelinglossandtrimminglosswillincreasewithinferiorproductorbadwork practices.	True
If you need 70g of cut carrots per serve at 30% waste, you would need toorder20kgofcarrots.Iftheproductispoororyourstaffarenotwelltrained,thewaste percentage couldincrease to50%.	True
Wastepercentageswouldhavealowerimpactifyouusemeatorseafood, asyousimplyreducetheactualportionsizes.	True
Itisalwaysgoodtohavetightportioncontrol,notonlyforthesakeof costing,butalsoforconsistencyandcustomersatisfaction.	True

Question21:

Matchthecorrectformulatotherelevantterm:

1.Retailprice		CostofGoods+ Markup
2.Markup		RetailPrice–CostofGoods
3.Costofgoods		Retail Price–Markup
4.Margin%		($Retail-$Cost)dividedby$Retail RetailPrice–CostofGoods

Question22:

Thefollowingexamplesforcalculatingthemark-upandcalculationfactorforaproductare:(Writeintheboxindicating trueorfalse)

	True	False
Markupisthedifferencebetweenyourpurchasepriceandyoursalesprice.	True
Ifabottleofwinecostsyou$10.00andyousellitfor$40.00thenyouhaveamarkup of $30.00whichequals300%. Ifthemarkuppercentageis200%andanitemcosts$20.00thesalesprice iscalculatedas:100%($20.00)+200% ($40.00)=$60.00.	True
Ifthemarkupforaproductis275%thecalculation factortodeterminethesalesprice is3.75.	True
Ifthemarkupforaproductis300%thecalculationfactortodeterminethe salespriceis 4.	True
Ifaproductcosts$12.00andthemarkupis300%,thenthesales priceis $36.00.		False

Question23:

Once all menu factors, costs and processes have been established, you will need to writeand finalise the actual menu. Key points for selecting resources, format, print, style andcorrectdescriptionsinclude:

(Answertrueorfalseinspaceprovided)

	TrueorFalse
Themenutypeyouchoosewillunderlinethepricinginyourestablishment andinform itsgeneralformat.
Rememberthatprintedmenusconveyaninitialimpressionoftheestablishmentsoitisimportantthattheyappearprofessional.	True
Awellwrittenandbalancedmenucanbringinfarmoremoneythanapoorly writtenandconstructedone.	True
Selectthemostsuitablepaper,artworkandprintaccordingtounderlinetheestablishmentstyle and menuformat.	True
Theprintshouldbeeasytoread,spelledcorrectly,grammaticallycorrect andreflectthethemeoftherestaurant.	True
Wordprocessingprogramswiththeirhugechoiceoffontsanddesignscanbe used to easily create an individualised template that meets all theserequirements andcan beamended quicklywhenchangesoccur.	True
AmodernAustralianrestaurantmaychoosetheirlanguageaccordingto theirneeds,e.g.“escalopeofvealVienna-style”insteadof“Viennese schnitzel”.	True
Itisimperativeandalegalrequirementtostatethetrueingredientsusedfora dish according to the classical menu description, e.g. a Viennese Schnitzelmust use veal or if using for example pork this must be writtenas PorkSchnitzel“ViennaStyle”.	True

Question24:

Matchtheexamplestotherelevantmethodusedforfeedback:

1.Informalfeedback

is gained by service staff where they ask the guests duringserviceoras theyclearwhether theyenjoyedthemealandthen

relaytheinformationto thekitchenorrelevantmanager.

2.Directfeedback

can be gained by the chef if s/he goes into the restaurant after

the main courses have been served to talk to clients in person.

This can be scary initially but also builds rapport with loyal

customers and can make the restaurant a “home away from

home”.


3.Suppliercomments		can be collected by inviting key suppliers for a free meal. Thisallowsthemtoseewhatyoudowiththeirproduce,italsomightalertthemtootherproducethattheymaybeableto sourcefor you
4.Reviews		can be supplied by external bodies such as Restaurant andCateringAwards,Gault&Millau,Michelin,TheGoodFood. Guide, Urban spoon, Trip Advisor or local newspaper reviews.Thesecanhaveconsiderableimpactonthebusinessbothinapositiveandnegativesense.
5.Internalfeedbacks		can be gained through debriefing sessions at the end of service,sampletastingsofnewmenuitemsandmanagersorstaffsittingdownascustomerstoexperiencethefoodandservicefirst hand.

Question25:

When evaluating a menu, the following factors can assist to improve food costs and yields:(Writeintheboxindicating trueor false)

	True	False
Itemswithhighfoodcostscanalsohavehighfoodcostpercentages.Toallow for this you should also have items with very low food costs andthereforelowfoodcost percentages.	True
Thebestoptioninmenuplanningistoavoidhighfoodcostitemstoensure highprofitmargins.		False
Saladsanddessertsareoftenincludedonmenusastheyhavelowfoodcosts andcanbalancemoreexpensiveitemsintheoverallfoodcostpercentage.	True
Menuitemswithhighfoodcostpercentagesarecommonlyusedby upmarketestablishmentsasthesecanabsorblosses.		False
Other factors to consider are the use of cheaper meat cuts and differentvarietiesofvegetableswhichcanprovidelargerprofitmarginsbyemploying differentpreparationandcookingtechniques.	True
Alternatively many vegetable offcuts can be used for individual flansdecoratedwithaturnedvegetableorbyexploringthemoretraditionalrecipeswhich wereusedforvegetablesduringthepastdecades.	True

Question26:

Evaluation of the effectiveness of a menu and individual components could include thefollowingmeasures:

(Answertrueorfalseinspaceprovided)

	Trueor False
Evaluatingyieldmanagementtogetaclearindicationoftheprofitabilityof theindividualdishesandthemenuasawhole.	True
Sales records showing sales over a given period of time are very helpful toevaluatepopularityandevenperiodswheresalestendtobehigherorlower.	True
Anotheroptioncouldincludetohaveallgroceries onadatabank thatisupdatedregularlyandislinkedtoalltheStandardRecipeCards(SRCs), updatingthepricesthroughoutthesystem.	True
Providingforgenerousvariablesinrecipecardsaschefsneedtobeabletocookcreatively with flair.	True

Evaluatingwastecontrol.	True
EvaluatingmenucoststhroughpreciserecipesorSRCsordatabase.	True

Question27:

Useyourcalculatortocompletethischallenge:

Nameofdish:CheeseBoard Portion Numbers: 8Commodities

Item	Specification	Weight Kg/l/unit	Costper Kg/l/unit	Actualcost
Camembert		200g	$28.00	$5.60
Brie		200g	$32.00	$6.40
BlueVein		150g	$26.00	$3.90
Cheddar		300g	$22.50	$6.75
Goat’sCheese		150g	$36.00	$5.40
Lavosh	Homemade	1each	$2.70each	$2.70
Crackers		32each	$0.15each	$4.80
MuscatelGrapes		200g	$8.00	$1.60
DriedFruit	Mixed	100g	$24.00	$2.40
Nuts	Mixed	75g	$22.00
			TotalCost
			PortionCost

CalculatetheSalesPriceforasingleportiontorunat28%FoodCost: $ 38.544

CalculatetheFoodCost%ifyousoldasingleportionat$19.50: 24.96

(Calculatepricestotwo(2)decimalplaces.Calculatepercentagestoone(1)decimalplace)

Question28:

Useyourcalculatortocompletethischallenge:

(Round percentages to one (1) decimal point e.g. 26.43% would be entered as 26.4%,roundedupanddown asrelevant.)

Entrées	PortionCost	SalesPrice	Covers	FoodCost	Revenue	FoodCost%
Entrée1	$3.10	$16.80	25	$77.50	$420.00	18.5%
Entrée2	$1.80	$14.50	10	$18.00	$145.00	12.4%
Entrée3	$5.10	$19.80	8	$40.80	$158.40	25.8%
MainCourses	PortionCost	SalesPrice	Covers	FoodCost	Revenue	FoodCost%
Main Course1	$7.50	$26.50	25	$187.50	$662.50	28.3%
MainCourse2	$9.30	$34.50	17	$158.10	$586.50	27.0%
Main Course3	$8.40	$29.50	21	$176.40	$619.50	28.5%
Desserts	PortionCost	SalesPrice	Covers	FoodCost	Revenue	FoodCost%
Dessert1	$2.80	$12.50	15	$42.00	$187.50	22.4%
Dessert2	$3.25	$14.50	18	$58.50	$261.00	22.4%
Dessert3	$1.85	$11.50	9	$16.65	$103.50	16.1%
MenuTotals	$43.10	$180.10	63

AverageSpend: $ 86.1

Question29:

A whole striploin weighs 4.600 kg. Trimmings and offcuts are 26%. How many steaksweighing0.200kgdoyouobtain?(roundyouranswertothenearestwholenumber)

Solution

Question30.:

You have cleaned one portion of cuttlefish and obtained a net yield of 120g which equatesto43%.How muchrawcuttlefishdidyouhavebefore preparation?

Solution

68.4 g

Question31.:

The following examples for calculating the mark – up and calculation factor for a productare:

Formulae Correct

Markupisthedifferencebetweenyourpurchasepriceandyoursalesprice	False
Ifabottleofwinecostsyou$10.00andyousellitfor$40.00thenyou haveamarkupof$30.00whichequals300%	True
Ifthemarkuppercentageis200%andanitemcost$20.00thesalespriceiscalculatedas:100%($20.00)+200%($40.00)-$60.00	True
Ifthemarkupofaproductis275%thecalculation factortodetermine thesales pricesis2.75	True

Question32.:

Which of the following are the correct formulae to calculate food costs, food costpercentageandsalesprices?

Formulae Correct

Foodcost=quantityxunitcost	ü
Foodcost=salesprice:purchaseprice
Foodcost% =foodcost:salesx100	ü
Foodcost%-foodcostxsalesprice:100
Salesprice=targetfoodcostpercentagexfoodcost:100
Salesprice=foodcost:targetedfoodcostpercentagex100	ü

AssessmentCoverSheet

StudentDetails
StudentFullName:			StudentID:
Code/TitleQualification:SIT30816 –CertificateIIIinCommercialCookery
ContactNo:		EmailID
Trainer/AssessorName:			Group/Intake
AssessmentDetails
Unitofcompetency:	SITHKOP002-PlanandCostBasicMenus
Critical AssessmentTask:	Assignmentactivities
Dateofsubmission:
Student Plagiarism Declaration: By submitting this assessment task to the Skilled Up, I declare that thisassessment task is original and has not been copied or taken from another source except where this workhasbeencorrectlyacknowledged.Ihavemadeaphotocopyorelectroniccopyorphotographofmy assessmenttask, which Ican produce ifthe originalislost.
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Assessor: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, andIhaveprovided appropriatefeedback. I alsodeclare that I have undertakentheindicatedassessmentintegritychecks. Googlecheckfor plagiarism Yes No CheckforCopying/Collusion YesNoCheck for Authenticity(ownwork) YesNoCheating or useofmodel answers Yes No AssessorName:…………………………
Signature:……………………………………… Date:……………………

Note:YouMUSTkeepacopyofyouroriginalwork.

CriticalAssessmentTask(CAT)3

Task3–AssignmentActivities:

TaskInstructions

For this task, you are required to work individually to demonstrate your skills, knowledgeandfoundationskills(Numeracy,writing,reading).

You are required to successfully complete all assignment activity in this CAT and providecorrectresponsesto100% ofthequestionstoachievecompetencyinthis task.

This is an open book assessment – you will have access to the internet and may refer to yourworkbookoranyothermaterialatanytimeduringtheassessment.Youcanaskforassistance from your trainer/assessor if you have a special need that requires reasonableadjustmenttotheassessment(e.g. thequestionstobeasked andanswered orally).

AssessmentContext:

Trainingroom/outsideclassroom

TimeframeforAssessmentTasks:

This assessment task is due in the final week of the term. Approximately 2 – 3 hours per dayself-study needs to complete this unit assessment task. Students are encouraged to discusstheassessmenttopic inclass with theirfacilitators.

Thereisnosettimelimitforthistask,butitisexpectedtotakeapproximately4-7hours.

AssessmentSubmission:

The completion ALL assignment activities and submission of the task and any otheridentifiedinformationor documentsoutlinedbythequestions.

AssessmentObjectives:

You must be able to demonstrate the skill and knowledge required to competent inthisunit.

AssessmentRequirements:

All assignment activities complete by writing in the assessment workbook or type intheMS word andemailthe softcopyto assessmentcentre.

AssignmentActivities

AssignmentActivity1

Q: When costing a menu, the overall food cost must take into account itemswith higher and lower food cost percentages. Provide an example of howthisisachievedinacommercialrestaurant.

Solution

Let us assume that the cost of food is $ 4 and its sales price is $10, so, to find out its food cost %

$4/$10 x100 = 40%. So, food cost % is 40.

AssignmentActivity2

Conduct a yield test on one of the following food items and show theresults:

PumpkinBroccoliOnions

YieldTestforbroccoli

Itemtested: Broccoli

Originalweight: 2.0kgYieldpreparedweight: 1.3kgYieldpercentage:

Details WeightinKg

Originalweight 2.0Useabletrimmings 0.0

Wastetrimmings 0.7

Totaltrimmings 0.7

Preparedweight 1.3

To calculate yield percentage divide prepared weight by original weight andmultiplyby100

Solution

1.3/2 x100 = 65%

Activity3

Calculate the Popularity Index for the following entrée items onanala carte menu:

Menuitem	Portions sold	Popularity %
Porkbelly	32	24.80
Tigerprawns	25	19.37
Duckliver	18	13.95
Braisedkidneys	12	9.3
Pumpkinsalad	23	17.83
Chickenconsommé	18	13.95
Caviar	1	0.77
Total	129

Activity4

Researchfoodbusinessinyourareaasanexample.Brieflydetailtheprofileofthevenueandthe venues customers:

Solution

According to the research of food business that are operating in our area we have recognized that there are few restaurants that serve niche dishes especially the dishes that belong their own culture. So, the customers that visit their restaurant are people who generally belong to their culture. And they try to provide them a traditional experience by designing their venue like that.

There are also some restaurants that offer fine dining services and has a nice ambiance but the food cost is quite high. The customers are generally the tourist people who get attracted by their venue location.

Once all menu factors, costs and processes have been established. You willneed to write and finlise the actual menu. Describe 5 considerations whenselectingresources,format,printandstyleandcorrectitemdescriptions.

Solution

1) Design the menu in such a way that it represents the restaurant style.

2) Try to keep it short and the language used should be enticing and vivid.

3) Use printed menus in restaurants because it leaves a nice impact on the customer.

4) Print a clear picture of the dish in front of its name so that the customer can get an idea of it.

5) place the price list in a clear view so that there is no chance of misunderstanding left(Adeng and Firman,2013).

Choose one food businesses in your area and look at their menu and theirpricing.

Have a think about why they price menu items they way they do and brieflyexplain your thoughts on their reasons for pricing the way they do.Namethevenue andgivepricingexamples.

Solution

Gatherly is a food business in our area they generally offer the menu that contain dishes made up of seasonable ingredients.

They regularly update their prices according to the cost of the ingredient in the market.

I think their pricing depends on the demand of the item, for the items whose demand is more ultimately their prices are more.

For example, it is a winter season then the price for chicken Caesar salad

$14 and raw cost of the food $4.

Then, (14-4)/14 = 0.71

Then, 0.71 x100

71%.

Activity7

Once a menu has been implemented it is essential to review its success. List5optionswhich could be used:

Solution

1) It can be evaluated by analyzing customers feedback

2) By examining sales data

3) By examining popularity index

4) By analyzing profitability made by it.

5) By analyzing its ordering frequency(Vabø and Hansen,2014)

Activity8

Thisactivityhasthreestage:

A: develop your menuB:Takefeedback

C:Adjustyourmenu;

You must submit your two menus one in Activity A and second you need tosubmitafteradjustment inyour Activity C.

Activity8 A

Develop and write the menu content for your future restaurant include theprices and include breakfast, lunch and dinner dishes. Write your restaurantmenu using words that appeal to customer based and fit with the businessservicecycle,usingcorrect namesfor style ofcuisine.

Use separate sheet to design the menu including the price. The menu should bedoneprofessionallyandreadytoimplement.

Note: please attached your restaurant menu with thisassessmenttask.

Informalfeedback	It can be done through casual interpersonal interaction
Directfeedback	By asking customers directly this is generally done by the customer service department(Adeng and Firman,2013).

Plan and Cost Basic

– Plan and CostBasic

Menus

SIT30816–

StudentName:_____________________________

TrainerName:_____________________________

FinalRecordSheet

Assessmentoverview

Assessmentoutcomes/Feedback

Re-Assessment

Appealagainstassessmentoutcome

Plagiarism

LearnerResources

AdditionalAssessmentResources

StudentAssessmentWorkbook

StudentInformation

OverviewoftheUnitofCompetency

Unit DescriptorApplicationoftheunit

Unit Sector

UnitLearning outcomes

Licensing/RegulatoryRequirements

Prerequisite

FoundationSkills Requirement

CompetencyEvidenceSubmissionDetails

ReasonableAdjustment

AssessmentCoverSheet

CriticalAssessmentTask(CAT)1

Task1–WrittenQuestions

AssessmentCoverSheet

Task2–MultipleChoiceQuestions

AssessmentCoverSheet

CriticalAssessmentTask(CAT)3

AssignmentActivity2

Activity3

Activity 8A

Menu

Activity 8C

Menu

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