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Self-Study Guide
SITHKOP015 Design and cost menus
About this document
This document is to be used as a self-study guide at home/in your own time to complement the learning you are doing during class time. It is a requirement of your course that you complete the activities in this guide. You will need to take your notes/completed activities to class.
If you are unsure about anything, talk to your trainer/assessor.
| SELF-STUDY GUIDE | |
| Unit code and title | SITHKOP015 Design and cost menus |
| Instructions | You are to complete each of the self-study tasks below. Each activity is a mandatory part of your study. After completing each of the tasks, tick the box below to show that you have completed the activity and bring evidence of this to class to share. |
| ACTIVITY | TASK | EXPECTED TIME | COMPLETED |
| Review | Review one or two of the Fact Sheets that you have considered during your class time that you feel you need to revisit. |
Take notes and practise any skills (such as how to design menus and appropriately cost dishes) to ensure you are ready for assessment.2 hours
Practical activityTake a few of the recipes from your Chef’s Toolbox and develop one of the main menu types (à la carte, buffet, degustation, ortable d’hôte etc.). Create either a digital or physical version of this menu to share with the class.2 hours
Research Do some research on an emerging trend within the food industry (e.g., sourcing sustainable materials, veganism or vegetarianism, organic products etc.). Come up with a menu that focuses solely on this trend (e.g., all menu items are vegan).
Who would be your target market for this menu?
How could you design this menu to appeal to a larger demographic?
What pricing would these menu items have and why? How did you work out these prices?
How would you monitor and evaluate the success of this menu?4 hours
RefresherDo research, take notes or review your classroom materials on the following:
The importance of understanding your customers’ needs when creating a menu.
The impact menu design has on its success.
Why you need to gather feedback when evaluating menu success.2 hours